As Sankranti approaches, my house and my neighbors' homes are already radiating those festive vibes freshly made sweets prepared with loads of love. These treats, made of sesame seeds and jaggery with a touch of cardamom and ghee, are as healthy as they are seasonal.
But when I was growing up, these sweets were kept under lock and key literally! Can you believe it? My mother used to store them in the locker, protected by two layers of security: the inner locker lock and the heavy front door of those iconic, strongly built Godrej almirahs.
I was the reason these sweets were given such a "cozy" and unusual place. The sweets themselves probably never imagined they’d end up sitting in the dark, double-locked heart of a cupboard. I was (and still am) a massive foodie. Since these delicacies were made only once a year, I wanted to finish them all at once. Back then, almost nothing was bought from outside; everything was made from scratch by my mother, and I simply couldn't wait to eat as much as I could.
Those were the days before mobile phones or the formality of asking before visiting. During the festivals, anyone could drop by, and hospitality demanded that they be treated to these sweet varieties. To ensure there was something left to serve to guests, my mother’s "researcher mind" came up with this foolproof plan to protect the sweets from my relentless taste buds.
This "Locker Protocol" was repeated with coconut sweets during Dasara and various other treats throughout the year. She even mastered the art of illusion, making me believe that the empty containers in the kitchen were all we had. If any sweets did stay in the kitchen, they were hidden in high, unreachable corners, far beyond my tiny height and hands.
Oh my god! Today, whenever I make these special sweets, I am instantly transported back to that locker, that cupboard, and that room. I find myself back in my mom's cozy arms, in a house filled with love and affection to the brim.
कोणत्याही टिप्पण्या नाहीत:
टिप्पणी पोस्ट करा