Let's indulge in the rich flavours of Sweet Potato Halwa.  Sweet Potato Halwa is a delightful variation of the traditional Indian dessert, Halwa. This recipe showcases the versatility and creativity of Indian cuisine, using readily available ingredients to create a delicious and nutritious treat. Inspired by a video my daughter shared on Instagram, I decided to give this recipe a try. With sweet potatoes on hand, I followed the simple, foolproof steps, and the result was a perfect halwa on the first attempt!

ROSE MISHTI DOI

    Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in an Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine.  It is a day-to-day process in most of the Indian households to make Curd/Yogurt. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.

    Well, coming to the recipe - ROSE MISHTI DOI.  Mishti Doi, is a humble & healthy dessert loved by every Bengali. But it has a greater fan base even outside the region. This recipe is a simple twist given to the same, and that is the addition of Rose flavour in a Mishti Doi. When I initially perfected Mishti Doi, I was thinking that it is one easy and healthy dessert which could be made adding up different flavours or fruits.

ROSE MISHTI DOI

    A few months back, my daughter, asked me for Rose Mishti Doi.  Then and there, giving no second thought, I made Rose Mishti Doi. But the irony was that the moment it got set and at the time which I had to leave it in the refrigerator for later use, there my refrigerator stopped working.  With a heavy pang, I was trying my best to fix it up, which all went vain.  Left the refrigerator switched off and there went my efforts securing and storing up the things in alternative ways.  And there we had to finish off Rose Mishti Doi then and there.  

    This humble Rose Mishti Doi was so creamy, mildly sweet with a wonderful texture, so cool and comforting to the senses & stomach, with an interlacing aroma of Rose in it.  I loved and enjoyed eating each spoon of Rose flavoured Mishti Doi and cherished it to the core. Here comes one of the most popular Bengali Dessert, Mishti Doi/Meeta Dahi/Sweetened Curd with a wonderful aroma of Rose.

ROSE MISHTI DOI

 
    This easy-to-make and completely hassle-free dessert hold its uniqueness amidst the extensive range of Bengali Sweets & Desserts. Mishti Doi is a fermented sweet curd made by thickening/reducing the milk and is traditionally sweetened with Jaggery. It is allowed to ferment overnight. Some recipe of Mishti Doi is delicately seasoned with a Pinch of Cardamom. The technique or the way it is prepared completely makes Mishti Doi different from the plain curd/yogurt. The cultured Milk, Jaggery mixture along with the Rose Syrup is poured into a traditional clay or earthen pot to ferment & at the same time to keep it cool. The porous walls of an earthen pot absorb any extra moisture and help to thicken the Doi and simultaneously facilitates the right temperature for the growth of the culture/fermentation.

 
     A festive favourite, Mishti Doi is prepared extensively during auspicious occasions like Durga Puja and Bengali New Year.  Rose Mishti Doi could be a simple variation for the classic Bengali Dessert. A cool delight to beat the onslaught of summer, or just a digestion-aided mild Dessert to finish off your extensive meal. Yet another versions with fruit-infused Mishti Doi, like 'Aam Doi' (Mango curd) is also a popular variant of Mishit Doi. 

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Bengal, India
Recipe Type -Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 Minutes
Cooking Time - 20 - 30 Minutes
Fermenting Time - 6 - 8 Hours



For more DESSERT RECIPES, Click here...

HOW TO MAKE ROSE MISHTI DOI

ROSE MISHTI DOI

INGREDIENTS:

Milk - 3 Cups
Jaggery - 3 Tablespoons
Water - 1 Teaspoon 
Rose Syrup - 3 Tablespoons
Curd/Yogurt - 2 Teaspoons

For a detailed recipe on HOW TO MAKE CURD/YOGURT, Click here... 

ROSE MISHTI DOI

METHOD:

• Boil the Milk in a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
• Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
• Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
• Care should be taken when caramelizing the Jaggery, as it can burn soon.
• Now gently mix the Caramelized Jaggery along with the hot Milk. 
• Leave it aside to cool down.
• When the Milk & Jaggery mixture is slightly warm or at room temperature, add in the Rose Syrup & 1 Teaspoon of Curd/Yogurt and mix well.
• Pour it into small Earthen Pots/Ceramic cups.
• Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yogurt)
• Once set, chill the Rose Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
• Serve Rose Mishti Doi chilled.

 

Irresistible Carrot Mysore Pak: A Delightful Sweet Treat

"Carrot Mysore Pak Recipe: A Unique Twist to a Classic Indian Sweet"

    Classic Indian sweets have a reputation for being tricky to master. I've always thought so too, until certain recipes—like Badusha (Balushahi) and Boondi Ladoo—surprised me with their simplicity. The same happened with Mysore Pak. When my daughter made this iconic sweet perfectly on her first try, I was in awe! It made me realize that, while traditional sweets may seem intimidating, they become quite manageable with the right technique.

 

What is Mysore Pak?

    Mysore Pak, a quintessential South Indian sweet, hails from Karnataka, formerly known as Mysore. The term Pak or Paku translates to sticky sugar syrup, giving this indulgent treat its name. Once a royal delicacy, Mysore Pak has secured a special spot in the hearts of Indian sweet lovers. Traditionally, this sweet has a firmer texture, but with the innovation of Ghee Mysore Pak, particularly popularized by Krishna Sweets, it has transformed into a melt-in-mouth sensation.

 

Why You'll Love This Carrot Mysore Pak Recipe

    With this Carrot Mysore Pak recipe, I've added a special twist—carrot purée—which brings a natural sweetness and beautiful orange hue to the mix.  This Carrot Mysore Pak recipe is as close as it gets to the ones found in Indian sweet shops. Made with just five ingredients—gram flour (besan), carrot purée, sugar, oil, and ghee—this recipe achieves that melt-in-mouth texture with a rich ghee flavour. Perfect for festivals like Diwali, this sweet treat is sure to impress.

Carrot Mysore Pak: The Perfect Festive Dessert

 

How to make Carrot Mysore Pak: A Step-by-Step Guide

Essential Tips Before You Start

Before diving into the preparation of this delectable treat, keep these important points in mind:

• Prepare Your Ingredients: Measure all the ingredients and keep them ready. Having everything prepped will make the cooking process smoother and more enjoyable.  Purée the Carrot and grind it with very little water into a very smooth paste.
  
• Melt the Ghee: Melt the ghee (clarified butter) and measure it afterward for accurate proportions. This helps ensure the right texture and flavour.
• Roast the Gram Flour (Besan): Dry roast the gram flour on a very low flame until it’s fragrant. Be vigilant; burning or undercooking the flour can ruin the overall flavour of your Mysore Pak.
• Cool the Flour: Allow the roasted gram flour to cool completely before mixing it with oil. This step is crucial for achieving the right consistency.
• Preparing the Carrot-Enhanced Sugar Syrup: Mix the carrot purée with the sugar and water to create a vibrant sugar syrup that not only sweetens the Mysore Pak but also infuses it with the natural colour and subtle flavour of carrots.
• One-String Sugar Syrup: Make sure the sugar syrup reaches one-string consistency. This is vital for the perfect texture of the Mysore Pak.
• Continuous Stirring: Stir and scrape down the sides and bottom of the pan continuously throughout the process. This prevents the mixture from sticking and burning.
• Stay Attentive: Don’t leave the mixture unattended while cooking. Staying focused will prevent any mishaps and ensure your recipe turns out perfectly.
• Gradual Addition of Ghee/Oil: Pour the Mysore Pak batter gradually into the sugar syrup while cooking on a medium-low flame. This ensures proper mixing and absorption.
• Batching the Ghee/Oil: When adding the first batch of oil/ghee, do so in small increments (about 20 ml at a time). Wait until each addition is well absorbed before adding more. This step is done on a medium-low flame. This method enhances the texture of the final product.
• Next batch of Oil/Ghee: The next round of Ghee/Oil is poured, off the heat.
  
• Prepare Your Pan: Grease a rectangular pan with oil and line it with parchment paper. This will help you remove the Mysore Paks easily once they set.

 

 

Cuisine - Karnataka(South Indian)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields -12 -16 Pieces
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

  

Enjoy Food and Wishing you all a Happy Diwali!!!

 

"Irresistible Carrot Mysore Pak Recipe: A Melt-in-the-Mouth Festive Delight"

 

Mouthwatering Carrot Mysore Pak: A Sweet Indulgence

Ingredients

For Mysore Pak Batter:

• 100 grams Bengal Gram Dhal Flour (Besan)
• 100 ml Oil

For Sugar Syrup:

• 300 grams Sugar
• 120 grams  Carrot Purée
• 100 ml Water

For Carrot Mysore Pak: 

• 50 ml Oil
• 50 ml Ghee

 

Method

Step 1: Prepare the Mysore Pak Batter

• Dry Roast the Gram Flour: Heat a pan over a low flame and dry roast the Bengal Gram Flour (Besan) until it becomes fragrant. Take care not to burn the flour as this can spoil the flavour.
• Cool and Sift: Once roasted, switch off the flame and allow it to cool completely. Sift the flour to remove any lumps. This step is crucial for achieving a smooth batter.
• Mix with Oil: After cooling, pour in 100 ml of oil and whisk well until the mixture is lump-free.  Set the batter aside.
  

   

  Pro Tip: You can also sieve it again to ensure the batter is lump-free and has a smooth texture.

   

Step 2: Prepare the Sugar Syrup with Carrot Purée

• Clean, Peel, and Grate the Carrots: Start by thoroughly cleaning and peeling the carrots, then grate them finely.
• Make a Smooth Purée: Grind the grated carrots into a smooth purée without adding any water. If the mixture is too thick, add 2-3 teaspoons of water to help achieve the right consistency.
• Combine Sugar, Water, and Carrot Purée: In a heavy-bottomed non-stick pan, add 300 grams of sugar, 100 ml of water, and the carrot purée. Mix everything well.
• Dissolve the Sugar: Heat the mixture on a low flame, stirring continuously until the sugar has completely dissolved. 
• Boil to One String Consistency: Once the sugar has dissolved, stop stirring and let the mixture come to a boil over medium-high heat. Achieve one string consistency, which is crucial for making perfect Carrot Mysore Pak. 
  

   

  Note: Overheating the syrup will caramelize it, leading to hard Mysore Pak.      *Pro Tip:  To check for one string consistency, take a spoonful of syrup and let it drizzle; it should form a thin string without breaking.

 

 

Melt-in-mouth Carrot Mysore Pak

Step 3: Combine Batter and Sugar Syrup

• Incorporate the Batter: As soon as the Carrot Purée Syrup reaches one string consistency, gradually pour in the Mysore Pak batter while stirring continuously. This prevents lumps from forming.
• Cook the Mixture: Keep stirring to ensure the batter doesn’t stick to the sides or bottom of the pan. Cook on medium-low heat until large bubbles form, indicating its thickening.
• Add Oil in Batches: Slowly incorporate 100 ml of oil in small batches (about 20 ml at a time). Wait for each batch to be absorbed before adding more (the next 20ml batch). Stir continuously throughout this process.
  

   

  Note: For 100 ml oil you may have to pour it in 5 batches totally - 20 ml each. 

   

Step 4: Final Touches

• Incorporate Remaining Oil and Ghee: Once all the oil is absorbed and the mixture looks foamy, turn off the heat. Add 50 ml of ghee and 50 ml of oil gradually, stirring well until fully incorporated. The batter should resemble a dough that slightly pulls away from the pan.
  

   

  Note: Pour the last batch of 50ml Ghee & 50ml Oil gradually in batches after switching off the flame.
  

   
  

• Set the Carrot Mysore Pak: Grease a rectangular pan and optionally line it with oiled parchment paper for easy removal. Pour the mixture into the pan and level the top. After about 5 minutes, draw rectangular lines with a knife to mark the pieces.
• Cool and Serve: Let the Carrot Mysore Pak cool for about 40–45 minutes. Once set, gently invert the pan onto a plate or remove the parchment paper. Enjoy a piece or two immediately!

Serving Suggestions:

• Storage: Store the Carrot Mysore Pak in an airtight container lined with parchment paper. When kept properly, it can last 5–7 days at room temperature or longer in the refrigerator.
  

   

  Pro Tip: Microwave for a few seconds before serving for that fresh taste.

   

Notes & Tips for Perfecting Your Carrot Mysore Pak Recipe

Creating the perfect Carrot Mysore Pak involves attention to detail and a few key tips. Here’s what you need to keep in mind for a delightful experience:

Key Tips for a Flawless Recipe

• Roast the Gram Flour: Dry roasting the Bengal gram flour (besan) until it’s fragrant is essential. This step enhances the flavour of your Mysore Pak, giving it that deliciously nutty aroma.
• Fresh Carrot Purée - Use freshly made carrot purée for the best flavour and colour.
• Avoid using food colouring. The natural orange hue from the carrots adds an authentic touch.
  
• Mastering Sugar Syrup: The sugar syrup must reach one-string consistency. To test this, take a spoonful of syrup and pour it back. If it forms a thin string without breaking, you’re good to go! This consistency is vital for achieving the perfect texture in your Mysore Pak.
• Oil and Ghee Proportions: In this recipe, I’ve used 150 ml of oil and 50 ml of ghee. This combination creates a melt-in-mouth texture reminiscent of the Mysore Pak sold in traditional Indian sweet shops. Trust me; this is the way to go!

  Looking for more quick sweet recipes? Try this Coconut Burfi Recipe!

Adjusting for Ghee Lovers

• All Ghee & No Oil: If you’re a fan of that rich ghee flavour, feel free to substitute all the oil with 200 ml of ghee. Just ensure it’s melted and slightly warm when you add it to the batter. However, for health reasons, I advise against using only ghee, as moderation is key.

Setting Your Carrot Mysore Pak

• After pouring in the batter, let it rest for about 40–45 minutes to set. If you’re too eager to indulge, you can dig in after just 10–15 minutes!

 

Your Sweet Journey Awaits with Carrot Mysore Pak!

    And there you have it—the ultimate Carrot Mysore Pak recipe that adds a vibrant twist to the classic favourite. The smooth, melt-in-your-mouth texture with a hint of natural sweetness from the carrots promises an unforgettable experience, just like the ones from your favourite sweet shops! Each bite is a delightful celebration of rich flavours and textures, perfect for festive occasions or whenever you feel like indulging your sweet cravings.

Discover More Sweet Inspirations!

    For more mouth-watering recipes that will impress your family and friends, check out Indian Sweet Recipes or explore Quick Diwali Treats to elevate your festive celebrations.

    So, go ahead and enjoy a warm piece of freshly made Carrot Mysore Pak. Let the unique flavours transport you to a world of sweetness and joy. Happy cooking, and savour every delightful bite!

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

"Bombay Mixture: A Taste of Nostalgia from Coimbatore"

    Craving a taste of home? For me, Bombay Mixture has always been more than just a snack—it’s a nostalgic reminder of Coimbatore's famous Nellai Periya Lala Sweet Shop. Growing up, we simply called it the "Mixture with Black Dhal," often purchased alongside Oma Podi, another classic favourite.

MANGO RABDI - MANGO RABRI

    Rabri/ Rabdi is one of the most delectable Indian Desserts. It is a tasty & creamy traditional Indian Dessert basically prepared with Milk - reduced, sweetened and flavoured.  This Rabri recipe is a simple twist given to the authentic version, where freshly pureed Mangoes are added in the Rabdi converting it into a mango flavoured Rabri/Rabdi.  Though a summer treat, if you can get hold of Mangoes or tinned Pureed Mangoes during Diwali, then this classic dessert is going to be an added treat to you Diwali Platter.  And if you are a Mango lover, then this desert is for you.

    Traditionally, milk is slow-cooked in a Kadai or a flat pan, until layers of Malai forms which is collected and added into the Rabdi which forms layers of Malai/Cream in it giving it a name "Lachedhar Rabri".   In Gujarat & Maharashtra, a similar Sweet dish called Basundi is prevalent. But the style of preparation and the texture of the dessert is totally different.  But ingredients and taste-wise both the recipes look similar.  

   
      Rabri/Rabdi is slightly time-consuming recipe when it comes to preparation. The authentic recipe call for reducing and thickening the milk on a low flame, then it is sweetened with Sugar, flavoured with Cardamom, Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture to the Rabri/Rabdi, freshly pureed Mangoes are added into the Rabdi once it cools down.  Mix well thoroughly and there you go with an Mango flavoured Rabdi.

 
     Rabri/Rabdi is usually served warm/chilled as such. It can be served as a standalone dessert or can be paired with other sweets.  Add a Kulfi/Mango Kulfi to Mango Rabdi and convert it into a fancy Mango Falooda. Mango Rabri/Rabdi is one of the best way to end a scrumptious meal.   

 

For more INDIAN SWEETS, Click here..

Cuisine - Bengali, Varanasi
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4 
Author - SM  

 
Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes

For more Recipes 'FOR THE SWEET TOOTH', Click here...

   

HOW TO MAKE MANGO RABRI/RABDI

 

MANGO RABDI - MANGO RABRI

INGREDIENTS:

For MangoRabri/Rabdi:

Mango Puree - 2 Cups
Milk - 4 Cups
Condensed Milk - 2 Cups
Cardamom -7-8 Pods
Saffron - few Strands
Kewra Essence - few Drops
Mango Pieces - 1/2 Cup

 

RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

     Ribbon Pakoda, Ola Pakoda, Ottu Pakoda is a crispy South Indian snack made with Rice Flour, Gram Flour(Besan) & Roasted Gram Dhal Powder(Pottukadalai Powder).  Though there a quite a variations when it comes to Murukkus and Savouries like Ribbon Pakoda, Ring Murukku, Thatta Murukku etc.,   This recipe is a combination of all three flours and I have added Sesame Seeds, Red Chilli Powder and Asafoetida to add favour to Ribbon Pakoda.  Some recipes use Gram Flour as the major ingredients and combine it up with rice flour to just add texture.  This Ribbon Pakoda recipe tastes more or less like a Murukku.

      As I have mentioned, some snacks or savouries come out be family favourites and some are bought just as it is.  This Ribbon Pakoda or what we call at home is Ottu Pakoda is one savoury bought rarely at home.  It usually comes out as a "Kaaram" bought by somebody visiting home.  So Ribbon Pakoda happens to be a snack which is not a regular at home.  My initial trials with various recipes of Ribbon Pakoda had turned out to be a disaster.  And the major problem was that the mould I have, has slightly thin incisions and if I happen to add sesame seeds or Ajwain, it got struck into it.  So followed the trick by Mrs.Revathy Shanmugam, where she had mentioned to slightly pound or briefly pulse Sesame Seeds before adding it into the dough.  Worked well! Obviously its a tip from the Pro.

      When I saw a video from Sharmis Passion, I thought the recipe is an easy one and immediately got into action.  Just some readily available ingredients and I just made this snack with 1 Cup of Rice Flour.  A small batch for the trial version.  Adjusted the recipe by adding an extra bit of Asafoetida, Red Chilli Powder and Salt to suit my preference.  And measured the water required for the dough.  It required approximately 3/4 Cup of Water for the given amount of ingredients.  

       An easy and quick-fix Ribbon Pakoda recipe which takes less time. And above all, a tasty treat which serves best as a Tea Time snack or as a festive snack. So, try this Ribbon Pakoda/Ottu Pakoda for this Diwali. Olai Pakoda can be one easy addition to your 'DIWALI BAKSHANAM' list. Try your hand with this easy, crispy & flavourful Snack for this festive season.

 

For more DIWALI RECIPES, Click here... 

 

 

 Cuisine - South Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Medium

 Yields - 2-3 Cups(Approx.)

 Author - SM

 

 

Preparation Time - 10-15 Minutes

Cooking Time - 20 -30 Minutes

 

 

For more SNACKS & SAVOURIES, Click here... 

 

 

HOW TO MAKE RIBBON PAKODA

OTTU PAKODA-OLAI PAKODA

            

RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

INGREDIENTS:

For Ribbon Pakoda Dough:

Rice Flour- 1 Cup
Roasted Gram Dhal(Pottukadalai) - 1/4 Cup
Gram Flour(Besan) - 1/4 Cup
Red Chilli Powder - 2 Teaspoons. 
Sesame Seeds - 1 Tspn
Melted Butter - 1 Tablespoon 
Asfoetida - 1/4 Teaspoon
Salt - to Taste
Water - 3/4 Cup(Approx)

For Deep Frying:

Oil

 

RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

METHOD:

For Ribbon Pakoda Dough:

• Melt the Butter and keep it aside.
• Slightly pound or pulse the Sesame seeds in a mixer.
  
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder
• Measure 3/4 Cup of finely powdered Roasted Gram Dhal/Pottukadalai, sieve it once and keep it aside.
• Sieve Rice Flour, Gram Flour, Pottukadalai Flour along with Red Chilli Powder, Asafoetida Powder and Salt twice.
  
• This would help get all the ingredients well incorporated.
• Then add Sesame Seeds and mix well.
  
• Pour in the Water to the above mix, little at a time and knead it into a smooth & soft dough.
• The dough should be pliable and kneaded without any cracks.

 

To Fry Ribbon Pakoda:

• Heat Oil in a deep pan.
• Place some dough into the Murukku Mould with a plate suitable to press Ribbon Pakoda.
• Press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press the Ribbon Pakoda into the oil.
• Do not press more than two swirls.
  
• I directly press it into the hot oil, fry the Ribbon Pakoda until it turns into golden brown in colour and the sizzling sound stops. 
• Drain the Ribbon Pakoda on a Paper Towel.
• Follow the suit for rest of the dough.
• Allow the Ribbon Pakoda  to cool down completely before storing.
• Store the Ribbon Pakoda in airtight jars.

RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

NOTES:

• The dough should be of the correct consistency. It should not be sticky or too hard and without any cracks.
• Do not substitute Butter with Ghee or Margarine.
• Butter should be melted before mixing it into the flour.
• Butter is one main ingredient for crispy and soft Ribbon Pakoda.
• I have used ready made Rice Flour in this recipe.
• Alternative can use Idiyappam flour for Ribbon Pakoda recipe,  if so, use boiled-hot water to knead the dough.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Adding Red Chilli Powder to the recipe is totally optional. 
• Alternatively can add soaked Dry Red Chillies ground into a fine paste & sieve it out through a fine mesh.
• Slightly pound or pulse the sesame seeds in a mixer.
  
• I do the above step to discard any seeds or large flakes which may block the holes of the Murukku Achu(tiny Plate) while pressing the Ribbon Pakoda dough.
• Can add ground Garlic to the dough for a Garlic flavoured Ribbon Pakoda.
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
• Care should be taken while pressing the Ribbon Pakoda directly into the oil. 
• Just make a swirl or two.  Do not over crowd the oil.
  
• If stored properly, it stays good for a Week up to 10 days.

KALA JAMUN