Today is Mahalaya, the end of Pitripaksha and the beginning of auspicious Devipaksha, the time when Bengalis all over the world gears up for the celebration of their biggest festival Durga Puja. At the crack of dawn through chanting of Mahisashur Mardini mantras, we pray and invite the goddess to descend on Earth. (read my last year's post here)
Today is also my and hubby’s birthday. Yes! Like our lives we also share our birthdays. But today all of us are very tired. We just got back from our trip to Orissa and the change of weather has made the baby sick. The maid is also absent for the last 10 days after she got her new dress and bonus for the puja. Now am highly suspicious that she is gone for good and its high time that I look for a substitute. With loads of laundry and a dirty house almost made theirs by the ants and spiders in our absence, I hardly get any time to plan anything for the big day.
I also am very low on energy right now to cook a full-fledged meal for us, so happily shelved that idea of an elaborate birthday meal for another bright sunny day. Rather planned for a mousse cake and good home delivery. But call it family pressure or whatever I at least have got 12 calls since morning with birthday wishes and esquires about the menu for our big night. Finally I had to give in when even my 4 years old niece wished and asked me if I had made payes. So finally I had to surrender and decided on this chanar payes, which my man can’t resist.
Chanar payes also known as ‘channamrito’ is not very common in Bangali mishti’r dokan or sweet shops. Rather very few chosen shops sell this delight in small plastic cups. Chanar payes is always enjoyed chilled with some chopped green goodness of pistachios. This cardamom or keora flavoured thick creamy and little grainy dessert is a delight to eat. The recipe is quite easy to assemble provided you have patience to stir the milk to thicken it to desired consistency. Below is the recipe