red and white

there is nothing like a well made theratipaagu... made on a wood fueled stove. imagine the heat, on top of the madras heat. and you boil freshly... is extracted the right word? the cow never gave us the permission, did it? so fresh milk it is.. boiled over hours.. being slowly stirred all the time.. lest it should leave a taste of fire in it.. and after 5 litres of milk, it comes down to a small ball of pure white moon like thing..on a green plantain leaf.. shining in ghee and melted sugar.. no its not that sweet.. just the pure taste of milk, given the correct amount of escalated sweetness..and 4 hours of work from a diabetic 60 year old paati.. and you will finish it in exactly 40 seconds.. when its hot.. and easy to just swallow..

there is nothing like a well made kajar halwa..carrot shredded to the right thickness, so that you know its own big heap.. but its thin nonetheless..and then cooked in freshly minted milk.. now wait.. can milk be minty? i mean like always . imagine cows eating only mint leaves.. podra bussiness planna.. rightu.. the fresh milk and carrot cooking in it.. and at the exact time you drain the excess milk. all the time watching it, braving this cruel 2 degree gurgaon cold..the carrots are cooked so that they look like rice.. but they are softer.. and sweeter.. extreme sweetness.. but a neutralizing agent of mawa, which has now lost its raw annoying smell..and all these held together by the just the right amount of desi ghee.. and of course nuts.. and thats another 4 hours..and hot, easy to swallow food..

maybe its not all that different?