Sweet Moments, Different Names

Hello Fellow Travellers,

I’ve written in previous posts about the wonderful opportunity of learning from and with students when I’m invited to collaborate with educators who work with students from kindergarten to age 21.

This past week as we approached the end of a cooler-than-usual April, the sun shone warmer and a long awaited Spring peeped out from behind grey clouds that had greeted us in previous months. One Friday afternoon before the long weekend, I was in a Grade 7 classroom. I arrived during lunch and went upstairs as pre-decided with the teacher. I found a corner to work until lunch time was over and the teacher came back.

Soon, the students came in also and the two nearest to me asked who I was and as always, I respectfully mentioned that I’d introduce myself when their teacher invited me to. As always students had questions – my name, where am I from, what’s my favourite food and so on. I usually stay with 10 questions so the teacher’s planned lesson can continue and we review classroom expectations prior so that students remember that every person who enters their class deserves respect.

One student asked me what is the most important thing about my job and I said that I get to experience hope and joy when I interact with students. They asked me if I was part of their history lesson and while I was not co-teaching it, I could be. Our lives as people are interconnected after all.  I enjoyed the interaction among students during their history lesson that was about the fur trade in this land now known as Canada. There were many deep questions they asked their teacher.

Then it was time for their reading buddies to come in. There was a bustle of activity as everyone was excited. Their teacher reviewed the expectations for them and students prepared to welcome the younger students. One student whose ancestral heritage was different from mine at first glance to them, approached me and said, “I have one more question: Do you like sooji ka halwa?”

I replied “Yes, I do. But I don’t call it sooji ka halwa”

“Really? What do you call it then?”, they asked.

In my mother tongue, we call it sheeraa” I said.

“It is cool that sooji ka halwa has another name. I have heard some people call it just sooji then?” the student said. “Yes”, I said. “Why is that?” the student asked.

I replied from a knowledge I had received over the years, and which has grown stronger since travelling far and learning from many. “Languages are beautiful. They grow and change over time and become richer also. The same thing can have many names and be experienced in many different ways by different people”

“Sooji Ka Halwa has many names then!”, the student remarked with a smile.

“And you know, sooji is semolina, so sooji ka halwa is “halwa/dessert made from sooji. Sometimes it’s called sooji also”, I said.

This was an unexpected sweet moment in my day and that evening, to commemorate that day, I made some sheera (or sooji ka halwa) following the recipe I learned from my Amma. I am sharing it here.

Perhaps if we meet sometime, we can connect over conversation about food that we know and love, even if they have different names. I am looking forward to those times.

2 tbsp ghee (clarified butter)

1 cup sooji (semolina)

2 cups milk

1 cup sugar

1 tsp elaichi (cardamom) powder

In a kadhai (thick bottomed pan or wok), add ghee and let it melt

Turn the heat down and add sooji gently

Keep stirring until the sooji changes to a pinkish colour and becomes fragrant.

After 3-4 minutes add two cups of milk and keep stirring until the mixture cooks well

Add sugar and elaichi powder and keep stirring

Put the pan on a frying pan for indirect heat (so it’s not directly on the stove)

Cover it

In a few minutes remove the lid and stir again.

The sheera is ready to share and enjoy!

I wish you many sweet experiences and special interactions in your travels…

With you, in solidarity

Rashmee Karnad-Jani

P.S: Before I left, the student smiled and said “I also like your shoes”