The family patriarch Nitai Chandra Nandan started the Durga Pujo in his premises in the year 1968, a tradition followed till date with pomp and splendour. To know more about the Bhawanipur Nanadan Barir Durga Pujo, read this inspiring post by Subhadip on his blog.
The Nandans of Bhawanipur adhere to Vaishnava rituals for the Pujo, there’s no animal sacrifice practiced and there are no non-vegetarian dishes offered to the deity.
Bhog thus is a delectable array of luchi, vegetarian delicacies and sweets.
Annobhog, rice accompanied with a lavish spread of vegetarian indulgences, is offered only on Nobomi.
In this post, the fourth of my Bonedi Barir Mahabhog series, I recreate the Bhowanipur Nandan family’s Chandrapuli recipe, following the exact steps as shared by one of the members of the family.
Chandrapuli. Quintessentially Bengali. A mellifluous symphony of grated coconut, khoya and sugar. Sans which no Durga Pujo is ever complete. Sublime !!!
If you are keen to learn what is served to the deity in the various bonedi barir Pujo as part of their bhog, do stay tuned for more !!
And if you haven’t already, here’s my posts on what’s in the bhog offered to Ma Durga.
PS – Please do not reproduce the content without appropriate permission.
Bhawanipur Nandan Barir Chandrapuli
- 1.5 cup coconut freshly grated
- 50 g khoya or milk solids
- 3/4 cup whole milk
- 3/4 cup sugar
- 1/4 tsp green cardamom powder
- moulds for chandrapuli
- ghee for greasing
- Blitz the grated coconut to a fine paste.
- Take the sugar and coconut in a deep bottomed pan, give it a hearty mix. Cook over a low flame, stirring frequently, until the sugar is incorporated into the coconut and the mixture turns slightly sticky .
- Take the grated khoya in a different pan, pour in the milk. Simmer over a low flame till the milk is incorporated into the khoya and the mixture takes on a thick consistency.
- Carefully add this khoya-milk mixture to the coconut-sugar mixture. Cook over a low flame till such time the mixture starts coming off the pan easily. (And the mixture doesn’t stick to your fingers when you touch it, be very very careful though as the mixture shall be hot !!)
- Grease the Chandrapuli mould with ghee. Tear a small ball off the mixture when still warm and gently press over the mould. Shape the Chandramouli, pressing gently with your fingers. Demould, keep on a greased plate.
- Repeat the same process for the remaining mixture. Allow to set, 3-4 hours at the least.