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

Figure 2

Chhana-based Bengali ethnic sweetmeats. (a) Sitabhog: chhana and Gobindohog rice is used to produce the vermicelli like portion, and red spherical shaped nikhuti or pantua is made with chhana; (b) Chanabora: fried and soaked in sugar syrup with distinguishing texture and flavour; (c) Jolbhora sandesh; (d) Gupo sandesh; (e) Kachagolla; (f) nolen gurer sandesh; (g) Kansat; (h) Raskodomba; (i) Ledikini; (j) Lalmohan; (k) Kalojam (l) Pantua; (m) Chomchom; (n) Muktagacha monda; all these sweets are originated in different places of undivided Bengal. The images are collected by authors from different sweet shops acknowledged in the acknowledgment section.

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