There used to be one aluminium stove and one copper vessel that my thakurma used to call 'mailsha'.
Whenever thakurma used to get them ready means she will be making some sandesh. Either for Gopinath or for sending to my uncles or some occasion must be approaching. I ate so any kheerer sandesh then and now. But none is upto the one made by my Thakurma taste wise and look wise.
I was lucky enough to learn that special art of making sandesh. Once the dough made by thikennin milk and sugar in right proportion gets ready (it should not be too hard nor to soft) , we used to rub ghee in those casettes with different designs (made up of stone or special mud and burnt to give a dark texture) which she have collected since ages. Then taking small amount of tat dough we used to made a thin layer over the cassette that is called 'Shaj or shach' making a bit thicker layer around the edges and thin in the middle so that it sets the pattern properly into it. And before that gets too hard, we need to take that of the shaaj slowly so that it remains intact. My Favourite sandesh among all were one oval one with 'Bhalobasha' in bengali written over it, another flower pattern that we call Kolka, another half moon shaped one and few small flowers that I mostly used to use as a beginer.
She used to tell the dough should look creamy in color rather the reddish one. I still miss those like anything.
