A coconut dessert offered as prasad to Goddess Lakshmi
A staple sweet dish prepared by Ma and offered during kojagori Lokkhi Pujo every year.
This year, under Ma's supervision and guidance, I prepared it.
The name is interesting...it's in bangaal or east bengali dhakai dialect. Icha means prawn and muda means head.
The shape of this traditional sweet dish resembles that of the head of prawn. Hence the name.
Ingredients:
*1 coconut broken into 2 pieces.
*Sugar 1.5 ladle (used for serving milk or dal)
*2 elaichis
* 2-3 tablespoon of maida
* Ghee approx 150ml
Procedure:
1. The small of the two broken coconut shells to be scraped into fluffy shavings
2. The Larger of the two coconut shells should have the inner flesh removed in pieces and the brown skin scraped off. Now the snowy white skinless coconut pieced to be grated on a grater.
3. Mix the above two in a kadhai along with 1.5 ladle of sugar and a splash of 1/2 cup water.
4. Set it on the stove and cook while continuously stirring..."paak"...caramelising the sugar to give colour and binding.
5.while the above coconut sugar mix is on stove, pound 2 elaichis on mortar pestle and add to the kadhai.
Continue till a light brown colour is attained and the moisture has almost dried off.
5. Now sprinkle 2-3 tablespoon of maida and mix. Take a small ball of the coconut mix and press into a ball. If the shape holds, it's time to switch off the gas. Else sprinkle a little more maida.
6. Take it off the hear. Cool and form small oval shaped coconut dumplings.
7. In a flat frying psn, heat ghee and on slow heat fry the coconut dumplings.
Ichar muda/mura is ready
