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The cultivation of rice was widespread throughout the fertile plain of the Ganges. It is a time of joy as the smell of newly harvested crops rise into the air, and rice paste is used to decorate gardens and homes. It is therefore a new crop celebration, as the name describes, with Nava meaning new and Anna being a word referring to grain. It used to be a massive event that began before sunrise and would involve the entire community, even the children, who recited rhymes. Realme held its In Bengal Nabanno (নবান্ন) festival was celebrated to ensure good crops and healthy livestock for the coming year.
Nabanna, in this context, food, with its rituals and taboos is central, even if culinary customs do not strictly follow any accepted rules seem to float in a nebulous cloud of common class and caste.HSC College List All Education Board Bangladesh HSC College Admission EIIN Number List. This ritual leading up to eat first crop in a modest community event, a preparation - Nabanna, that is still used today in ritual offering seems to date back to Vedic times. The rite has a part to give respect to our real feeder – the earth and the farmers. At one time, this ceremony could draw the whole community engagement into a celebration as elaborate as described here.
Then one of the women pounds the first batch of rice and throws a fistful into the air as an offering to the Gods. Early next morning, the festival is inaugurated with, women decorating the dhenki (the wooden beam used for pounding rice) and performing the traditional ritual of baran (বরণ) or welcoming before it. This was based on a magical belief that the water would wash away the mistakes and negative aspects of the past year and bring peace to the family as they have the responsibility of this mangolik or wishing well ritual. Festival alike different part of Bengal is "tusu"(টুসু) – a harvest festival that is celebrated mainly in the Puruliya district of West Bengal and the festival ends on the last day of Bengali calendar month of Poush (mid-january) celebrated with rice and sesame dumplings with coconut fillings that are offered to the goddess.The woman of the house would, soak rice and the twig of a mango tree in a pot of water the night before and on the morning sprinkle it on everyone in the family.
There are first offered to Goddess Lakshmi, the goddess of fortune, to seek her blessings for the year ahead. The first batch of pithe is made with the rice offered to the gods and the first is fed to the family cow and Then begins the feasting, starting with the ritualistic nabanna- a blending of uncooked harvest produce including rice, coconut and moong dal- and moving on to the main attraction, the pithe.Pancakes and dumplings - pithe and puli are prepared with rice powder, fresh date palm jaggery, coconut and milk. Crows are also lured to homes with food, as their flight path is significant to the festival, which is a thanksgiving ritual in which payesh is laid out by the river or for birds to have and which is also believed to bring peace. Preparing dishes from the new crop is a symbol of respect towards the goddess of crops, Laksmi.
When steamed in moulds it is called Shajer Pithe and then begins the feasting on pithe in every shape and size and ranging from no-frills nutritious snacks, to intricate ensembles. When ready it is eaten dipped in fresh date palm juice. This is called gurir haat. Traditionally the first variety of pithe that is made is the delicate Ashkay Pithe - an almost translucent pancake first it ritually offered to Tulsi tree then to pond water.
Farmers gathered and tied up paddy stems called Baoni parab. This in turn is flavored with peeled oranges.During the month previous to the month of paush, a cultivator reaps some ripe paddy from the field on an auspicious day and keeps a handful of newly harvested paddy in a corner of his house covered with a new piece of cloth. In Chittagong, a Nabanna is a drink, prepared with fistfuls of new rice, mixed with green coconut juice. Afterward, the rice is cooked with milk and palm sugar to make payesh, sweet rice porridge. Unheated milk, palm sugar, pieces of sugarcane, and small bananas are combined with uncooked, newly harvested rice and offered to the gods.
Payesh made with slow-boiled milk, parboiled rice, sugar or batasha, kismis, bayleaf or cardamom is a popular traditional dessert. The festival was always accompanied by dance, singing and music.Culture also often dictates the way rice is cooked and eaten. In the course of recitation of the verses the village ladies praise the householders. Observance of this ritual is known as Aoni-Baoni.
Nabanna depends on newly harvested rice and "what kind of rice!" one has to select from a large varieties. It is considered quite holy enough for every blessed moment.The dessert-obsessed Bengali cultures featured some preparations called pitha, puli and payesh along with nabanno (rice pancake, rice dumpling and rice porridge) - it is made during the rice harvest festivals held in Agrahayan(poush – the Lakshmi month) during one of the four nabannas among four rice harvesting occasions of Bengal when Aush cultivation was done.There is no fixed time for nabanna. The payesh or rice porridge is very auspicious. During Paush Sankranti it is made with nolen gur.
There are many varieties of rice named with the suffix word "shaal" like Angurshaal, lathishaal, morichshaal, jeerashaal. In winter there is "moa" (these days one specialty from Jaynagar – called Jaynagarer moa) attracts ones taste buds, which is made with "khoi" (খই - popped rice) fried with only kanakchur rice, no other rice can be used for that. Kamalbhog, Kataribhog, Gopalbhog, Durgabhog, Kishoribhog.
In the next stage white watery inner layer develops, which is not fit for nabanna. Mix all in a bowl and it is ready to be offered and served.First stage of coconut – "Daab" (ডাব - green coconut) has no innards. Naughty boys and would be mothers eat even the leaves with pleasure and taste the smell of it.Now about Nabanna preparation, for which milky white sweet smelling rice grain is a must with the paste of overnight soaked and uncooked rice, unboiled milk, first-cut nolen jaggery, scrapped coconut of Jhuno narkel with each fried binni rice khoi. People composed verses and stories depecting many varieties of rice – matured rice, dance with northern winds as if sound of music comes from anklets of dancing feet of a maiden comes the name – ghungurshaal, nupurshaal and yes, we have karpurkanti rice - even from their green leaves the smell of camphor spreads.
The pouch is called "khol" (means the container) and the fillings are called "pur" (the filling). For nabanno one can use "Durmo" to decorate the dish.The pithe preparations have a base made of starch (either rice or wheat) and a raw uncooked batter is prepared out of these, which will eventually be used to make a kind of pouch where some additional filling will be put (sweet, vegetable, meat etc).
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