Coconut and White Chocolate Truffles, Shubho Bijoya and 6 years in Blogging

I don’t know about you, but deep down, Bijoyadoshami brings a sense of calmness and serenity with itself, to me. After all these never –ending engagements,get-together, Pushpanjali, Sandhi Pujo,cooking  up delicious dishes, eating in home or out ,gorging street foods, pandal hopping, cultural programme  etc which begins from the day of Bodhon  and extends up to the day of Mahanabami, Dashmi  somehow brings a sense of contentment within ourselves.

It’s never easy to bid good-bye to Ma Durga, but after "Baran" on Dashmi, everything around Puja Pandal seems to be serious, a feeling which even gets inside us. But Dashmi late evening, everything seems to ease out. It will be again a different atmosphere, joyous mood and laughter a midst all the fan-fare. That sinking feeling somehow tends to vanish with the onset of celebrations for Bijoyadashami.

Although I am little late but hopefully not that late, "better be late than never" ….

Wishing you all a Shubho Bijoyadshami and to my friends from other parts of India – Happy Dassehrah.

With this Bijayadashmi, Ma Durga eradicates all the darkness and evil that sprung up within ourselves or may surround us 

or intend to hover around us………..

Shubho Bijoya…..

We happen to catch-up with Ashtami Sandhi Puja live at Belurmath TV . They even have archived video-footage of Durga Puja from previous years also, if somebody is still interested.

This year we were mostly staying in our home, much to our dissatisfaction, we still haven’t recovered from our seasonal weather influences. Anyhow, that didn't stop us from making sweets for Bijoya dashmi.

I made some Dudh Peda  and these white chocolate snowballs or truffles also. I know Christmas isn't near but still festivity means some sweets and if it can be made quickly, then it really saves time. Actually thanks to Microwave, everything was quickly assembled.

Now to the recipe-

Coconut and White Chocolate Truffle- re-incarnation of Narkel’er naru

Recipe requirements

(Makes 8- 9 truffles approx)

• 1 bar of luxury white chocolate or 150 Gms of white chocolate bar
• 1 cup of tightly packed desiccated coconut
• 2-3  tbs of cream
• 2 tbs of water
• 1 tbs of butter
• Some dark chocolate bits for coating
• 2-3 tbs of desiccated coconut for decorations

Method

1. Break the white chocolate bar in small pieces. In a microwave safe bowl, add in 2 tbs of water, microwave it for 30 to 40 sec at full power, keep an eye we just want them soft , once they are soft and little bit melted , it’s easy to stir and add in cream.
2. Take it out and then add cream into it, then stir it and mix well. Add in 1 tbs of ghee or butter.
3. Add in 1 cup of tightly packed desiccated coconut into it.
4. Now mix them very well with your hands. Wash your hands properly before mixing in.
5. Now scoop it out 1 tb from the mixture and roll into small balls with your palms.
6. Line up a greaseproof paper over a plate or baking tray, refrigerate it for 2-3 hrs.
7. When they are solid and set properly, take them out.
8. In a microwave safe bowl, melt in dark chocolate bits or any chocolate éclairs (in India you may even use 6-7 Cadbury chocolate éclairs)…
9. Now coat the top of each snowballs/truffle with this dark chocolate, and then quickly roll thse trufles over desiccated coconut to coat or top it well.
10. Store them in fridge to set them properly. Enjoy.
11. Almonds truffles can also be made in similar way.
12. Coarsely chop toasted almonds and mix in with white chocolate, top it up with crushed almonds instead of desiccated coconut.

Note-

I didn't have unsweetened raw coconut or shredded coconut  at the time of making this truffle, however if you can find them, they turn out even more flavourful.

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Below are few  more Bijoyadashmi recipes......

Ghugni - Without this our Bijoyadashmi was incomplete..........

Beet vegetable cutlet/chop

Kosha Mangsho

Biryani and Kosha Murgi

Mangshor Keema

Hyderabadi Chicken Biryani

Mach'er Kalia

Bhetki Mach'er Chop

Nimki

Sandesh  

and Microwable Sandesh

Kalakand

Boondi ladoo

Gulab Jamun, and  Pantua

Darbesh

 And last but very important- Narkel Naru- although this recipe is not made with gur/jaggery- which makes the somewhat patent dark colour narkel naru for Durga Puja , but still a narkel naru always remains special edged in our mind during these festival times.
Every year we will be making these narkel narus out of fresh narkel/coconut.This year also made above truffle, which seems quite similar with narkel naru to me, but with desiccated coconut.

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And with this post , would like to say that this blog also turned 6 this year.Let me thank everybody who stop here to read this blog, or may have tried few recipes,left some comments or even drop a simple "Hi".......

And to all blogger friends who religiously check each post published from here.Six is a very long journey, glad I somehow managed it so far, how long will I be doing it that I don't know.And in these past years, even saw myself evolved as a person and a cook both.I am still learning and learning to me is a lifelong process, it never stops.So accompany me with this journey ahead, I know you all will, Won't you?.......

Without you readers, this blog is nothing, keep this going and once again Thank You to all.

With mishti mukh - Shubho Bijoyadashmi  everybody...........