The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture

Figure 10

Traditional utensils for ethnic Bengali sweetmeat processing earthen. (a) Oven, (b) “Khunti,” (c) “Jhagri,” and (d) “Kadai” are the stainless steel made utensils, (e) Barkosh is made with wood and is used for kneading of chhana and flour. (f) The cone shaped pot is used for jilepi processing. The bamboo buskets are used as a storage arrangement.

(a)

(b)

(c)

(d)

(e)

(f)