Book: Bangla Foods and Recipes
We already know sweets are used widely in the life of Bengalis. Today I will discuss about sweet food (kind of dessert) of Bangladesh considered as ‘sweet’. It has many types and shapes. Even you can differentiate the taste of the sweets for color and juice.
Later on, the collection of sweets has been enriched with various shapes and tastes prepared with the chemistry of chhana and sugar. Although ‘rosogolla’ was considered as one and only type of sweet prepared with chhana to the Bengalis at the very beginning.
Sweets with various types and names are found in Bangladesh. Most of the districts of Bangladesh have individual sweets with an individual name. The glorification of the sweets is spread over the country even internationally.
Sweet making is an art. People make various types of sweets with their creativity for many years. Once upon a time, everyone could not make sweets even if wanted to do so. Google and Youtube were not available at that time. The persons used to make sweets were known as a confectioner. They were usually from the Hindu community.
Nowadays, both Hindus and Muslims are involved with this aesthetic profession. Maximum people with the surname ‘Ghosh’ make sweets in Bangladesh. As sweets have gained fame locally, in addition to local fame many sweet makers are famous now in Bangladesh for their individual creations.
The Bengalis do not need any occasion to eat sweet. As they like it, they have creates various types of sweet. We see various combinations of sweets. Though laddu is the first sweet of Indian region people were not stopped being content with it. They have made various liquors and yummy taste sweet with their continuous effort. The process is still continuing. The sweets of Bengal are divided into two parts.
1. In the first part, the sweet is made with one ingredient. No other ingredient is added with sugar or molasses to make this type of sweet. These are naru of molasses or sugar, chakti, patali, batasa, and chhach, etc.
2. The second category of sweets are divided into three types. Such as-
Our today’s discussion topic is on the various types of sweets prepared with the milk-made product. Readers, let us soak our soul with the liquor of sweets of Bangladesh.
The sweet manufacturers of Bangladesh are very efficient in the sweet industry like other creative works. So, the manufacturers of various regions have shown their efficiency in making and naming of sweets with various tastes. They have gained name and fame showing their efficiency.
The sweets have become an integral part of the tradition of specific areas for their creativity and taste of the ingredients used for special sweet making. We will know about some special sweets in Bangladesh.
The name of ‘Mymensingh’ comes first in the discussion of local sweet. The sweets of this district are admired all over the country even internationally as these are characterized by extraordinary taste and flavor. The tradition of monda of muktagachha is about 200 years.
Many stories are about it like other sweets. Among all these, one story is like that, about 200 years ago, a sweet confectioner named Gopal Paul received an order from a saint in his dream to make the sweet. It is also said that the holy saint taught him the technique of sweet making. In so far it is known monda was made first in 1231 Bengali year.
After that, it became popular gradually. It is basically made with a mixture of pure cow-milk and sugar. In the British period, the weight of eight monads was 1 seer (933 kg). The shape is smaller now. 22 mondas make 1 kg weight. Monda is round and flat shape sweet. It looks like perra.
The process of shaping the monda as flat is done by hitting the hot and soft monda prepared with kheer and sugar with hand keeping these on a cloth placed on a hard surface. Mondas is removed from the cloth when these are cold.
So, the upper side of monda is convex and sides are scratched. The lower side, which is adhered to cloth is flat shaped. The color of monda is white or slightly brownish depending on the color of the kheer.
Besides, amriti is another famous sweet in Mymensingh. It looks like jilapi (Jelebi) but a little bit heavier than that. It is prepared with mashkolai pulse (Urad dal), rice grain, sugar or molasses, and its yummy taste.
Balishmisti is the famous sweet of Netrokona. The English meaning of ‘balish’ is pillow. The size of the sweet is not like a pillow, but it is pillow-shaped. It looks like a pillow as kheer is coated on the top of the sweet. The sweet is prepared with milk, chhana, flour, and sugar.
Firstly, a dough is made mixing chhana and a small quantity of flour. Then, various types of pillow-shaped misti are made and fried in the hot sugar liquor. Making it cold, it is dipped in sugar liquor for a while. Kheer coating is coated on the top of the sweet before selling. It is sold with per piece rate. It has three sizes. The largest size of the sweet is 12-13 inches.
What a taste! The quantity of sweet is less in this sweet. Local cow-milk and high-quality sugar are used for making this sweet. Fuel plays the role of specialty for the sweet preparation. High-quality wood-1 no is used for the sweet preparation. It has gained fame nowadays.
ChomChom of Tangail is famous all over the country for its wandering taste. In the British period, the taste of the sweet was famous all over the sub-continent. Still, it is famous as before. It is conceived, the creator of the sweet is a sweet confectioner named as Joshoroth Haloi.
The confectioners who make ChomChom are known as haloi. These are usually radish and sugar-powder coating on the top of the sweets. The inner part of the sweets is succulent and soft. It was derived at the beginning of the 19th century. Porabarri is located to the 4 km west from Tangail town.
There is a hearsay that, a saint named Joshoroth came first to Porabarri from Assam. He made the ChomChom first with pure cow-milk, sugar and water of Dhaleshwori River applying a special technique. The taste of Porabarri’sChomChom was hidden in the taste of the ChomChom.
That’s why other confectioners of other regions could not make the ChomChom with similar taste of Porabarri’sChomChom. People have a belief the secret of the taste of Porrabarri’sChomChom is hidden in the water of porabarri.
Rosogolla or paat-kheer of kolapata is different from its taste, flavor, and shape. It is a different type of sweet of Bikrampur. It is made only in the village ‘Santoshpur’ near to Sirajdikhan market of Munsiganj district.
Milk is placed in a special cooking pot as soon as it is thickened after boiling. A small quantity of sugar is mixed with it. The thickened milk is wrapped with banana leaves after turning into cold and make ready for sale.
As it is wrapped with banana leaves, it is named ‘patakheer’ that is known as ‘paat-kheer’ in course of time. In Bengali term ‘pata’ means leaf. Only 7 families of Santoshpur village make the sweet.
In the past, only two renowned sweetmeat shops were available in Dhaka. These were KalachandGondhoBanik and Sitaram Mistanno Bhander, located in Islampur road, entrance to Shakhari Bazar. The shop of Moron Chand Ghosh, located in Rothkhola crossing was in the 3rd position.
People used to buy curd and amriti from Moron Chand even though they bought sweets from both the mentioned shops.
Alauddin sweetmeat was established in the seventies, especially, after the liberation of Bangladesh. Rosogolla of Alauddin Sweetmeat was very popular in Bangladesh. Later on, red and round-shaped sweet known as pantoa or GulabJamun became popular.
Many sweetmeat shops like rosh, joypur sweets, prominent sweets, salam dairy were established in the nineties. Among these, branches of rosh sweetmeat are found more. Currently, many sweetshops like Premium Sweets, Bikrampur Sweets, Pustee Dairy Firm Sweets and Bakery, Exclusive Sweets, Banoful& co., Bhaggyokul MistannoBhander, Madhuban Sweets, KhajanaMithai, TangailChomchomGhar are available in Dhaka. Besides, Ananda Sweets, Shor, Grameen Sweets, Mithai, Prokriti, Alibaba Sweets, Kings Sweets, Haq Sweets, and Baker are also found in Dhaka.
In the past, a variety of sweets was limited. But now the popular sweets were rosogolla, kalojam (kala jamun), chomchom, chhanarjilapi, jilapi, amritti, balushai, sandesh, laddu, and curd. It can be said that there were no more types of sweets outside the mentioned sweets.
Singarra (Samosa) and nimki were also available along with these types of sweets. The sweets of rosh are very popular, especially shor-roll and pranhara. The sweets, currently available in Dhaka are rosogolla, rajbhog, kalojam, chomchom, rosomalai, sandesh, chhanamukhi, monda, barfi, amritti, aflatun, badamiladdu, balushai, bundiya, creamjam, curd, gajarsandesh, gursandesh, knachagolla, knachasandesh, kodomladdu, knataribhog, khirkodom, kheerchomchom, kheer toast, lalmohon, malaikari, mansoor, motichoor laddu, sponge rosogolla, jilapi, jordarguti, dudhersor, malaichop, dayabhogsagar, dayakachhachhana, sweet parsia, regular bhogsagar, noborotnohalua, mawaladdu, motichorladdu, jafranmisti, putulsandesh, chocolate sandesh, fruit jam, sandwich sandesh, nakshisandesh, roskodombo, knachachhana, kheershabhog, gopalbhog, rajbhog, dimbhog, gurromisti, pranbhog, muchak, chhapsandesh, perrasandesh, iranibhog etc. Rajdhani Mistanno Bhandesr is located in Mirpur 11. Mala chop, rosomalai and other sweets of this shop are really tasty.
If anybody likes sweet, even he will be enthralled getting a taste of four-five sweets of Indramohan. He, who gets the taste for once never forgets. ‘Indromohan sweets’ is famous for sweets in the southern area.
Many visitors visit the 128 years old sweet shop ‘Indramohan Sweets’ to taste sweet while visiting Khulna. Five types of sweets-rosogolla, danadar, pantoa, chomchom, and sandesh are available in the shop. It is said, IndramohanDey established the shop in 1890.
The fame of the sweets of the old shop is spread over the khulna district. A special type of pantoa with special taste is found here. Many people run to the shop to take the taste of hot sweet as the Ambassador of the United States went there.
Sweet is served in a different style in this shop. No spoon is given with the plate of sweet. Pantoa, rosogolla and sandesh are served in a banana leaf placing on the plate. The hand is used to taste sweet. Miller, the ambassador could not deny the custom. He tasted the taste on 12th February 2019 along with his followers. The sweets gave him amazing taste and he carried rosogolla and pantoa with him. His wife accompanied him. She also praised the taste of the sweets.
Rosogolla of Jamtola enhances the glory of Jessore. The local people call it as ‘SadekGolla’. Jamtola Bazar is 38 km away from Jessore. ‘SadekMistannoBhander’ is located under the banyan tree of the local market of Jamtola. Sheikh Sadek Ali made the sweet first in 1955.
After his death, his son Jahangir Alam and Nuruzzaman make the sweet. It is brown in color, spongy and sweetish slightly. Local cow-milk and good quality sugar are the ingredients. Tamarind wood is used as fuel. Jamtola’srosogolla, nolengurrerperrasandesh, etc are famous sweets of Jessore. The taste and quality of sweets depend on the proportion of water and milk.
The Sandesh of Satkhhera is so popular that a minimum of 200 Sandesh factories is established in seven Upazilas of Satkheera including SadarUpazila. More than 5000 families are involved in this industry. It is made with pure chhana of cow-milk.
It is prepared with a mixture of sugar and a small quantity of flour. It is scrumptious. Various types of Sandesh are made with pure cow-milk. Chhana, perra, kheer, gurr and nolengurrsondesh must be mentioned. These are popular all over the country. The name of Fakir MistannoBhander located in the power road of Satkhhera is most notable.
The firm is three generations old. Besides, sorpori, rosomalai, rosogolla, chomchom, kalojam, jamrul, ledikeni, danadar, pantoa, curd, and chhanarjilapi are also available. These are sold outside the district maintaining the local demand.
‘MistiMukh’ is another renowned sweetshop of the district located in Patkelghata Bazar in TalaUpazila. It is about 120 years old. The taste of mihidana is unforgettable if it is tried once.
Rosomalai, malai roast and malai chops of BagatRajkumarMistannoBhander of Faridpur are famous. Besides, rosogolla prepared by khoka Miah is at the pick of popularity.
ChomChom of Rajbari like Tangail is famous for taste. The ChomChom is tasty. KheerChomChom of Shankar of Rajbari should be mentioned separately. Kheer is coated on the top of the burnt brick color ChomChom and makes it tastier.
Rosomalai is the heritage of Comilla. Rosomalai is prepared with sugar, flour, and malai, a special preparation of milk. 40 kg milk is thickened in a korari (large pan) about 2 hours and prepared 13-14 kg kheer from this thickened milk.
Rosogolla is prepared with the chhana of the milk mixture with flour. In the beginning, the name of rosomalai was kheerbhog. It was sold than in a mud pail. During Pakistan period, the non-Bengali people used to call it rosomalai.
This name became famous for its naming. Comilla’srosomalai is tasty for weather, environment and efficient sweet-makers.
It is found in Brahmmanbaria. It is prepared with chhana. It is a hard and small square-shaped. Congealed sugar coating is on the top of the sweet. It is very tasty and nutritious.
The name of cheptarosogolla is at the top of famous sweets in Moulvibazar. This sweet is prepared with the chhana of the pure milk of buffalo. It is known as cheptarosogolla of ‘Manager’. ‘Manager Stall’ is a famous stall in this area.
The journey of ‘Manager Stall’ was started after the partition in 1947. The stall was the central point of politics at that time. Another stall named Radhika Stall was established beside the manager stall in 1952. But ‘Manager Stall’ became more popular.
The fame of the stall remains the same for 63 years. The local people entertain the outsider serving them rosogolla of manager stall and give one packet with them during their departure.
Rosogolla is prepared with chhana of buffalo milk. Nothing is mixed with the chhana. Besides, perrasandesh, bundiya, rosomalai, curd, nimki, andjolmohon sweets are also sold.
The sweets of Barisal bringing water to the tongue are so tasty. If it is tasted for once, desire will increase to taste again and again. Shachin Ghosh’s sweet of Gaournodi, sweets of ShashiMistannoBhander of Bottola, sweets of Nitai of Notun Bazar, curd of DoiGhar in front of the shrine of Lechu Shah are the famous sweets of Barisal.
Buttermilk, butter, and curd are also famous. There are many varieties of sweets from Shashi’s shop. This are-rosogolla, kachagolla, rosomalai, gurrersandesh, kalojam, and curd. A sweet named kheerpuriin this shop is really special.
Sormalai of the SokalSandhya shop is also famous. Price of one piece sormalai dipped in thickened milk is
BDT 50/. Rosogolla of this shop is also famous. All the sweets are not too sweet. The sweets of Barisal are Surely been lovable to the people who like sweeter taste sweets.
Guthiya is the name of a union of BanariparaUpazila of Barisal district. Recently, it is in the discussion for BaitulAmanJame Mosque. But the fame of Guthiya is old. And it is for tasty Sandesh. A fresh smell of cow milk is found in the Sandesh.
It is the tradition of guthiya for 50 years. It is said, a sweet-maker named Satish Chandra arrived here learning the technique of making Sandesh from Nadia of West Bengal. He prepared the Sandesh in 1962 mingling his experience and the technique.
He went to Calcutta many years ago and died there. But several sweet-makers of the locality keep the tradition of the Sandesh. Usually, 1 kg chhana can be made with 6- 7 kg milk. It is needed to boil the chhana mixing 1 kg sugar.
The raw material is ready cooling the mixture 5 minutes after boiling 20 to 30 minutes. The mixture is shaped into Sandesh shape keeping the required mixture on the wood. The required flame and cooking are the basic of the Sandesh.
Basically, it is prepared with pure cow-milk, sugar and raisi.6-7 sweet-makers still prepare the Sandesh. Among them, Parimal Chandra and Amal Chandra are known well. They say, the Sandesh is yummy as no other ingredients except chhana and sugar are used for this Sandesh. The curd of Gaurnodi of Barisal is also famous.
The fame of the sweets of Chandpur is not less than any other region. Many people do not know the Sweets of Chandpur as these are not discussed much. The famous sweets are prepared in FaridganjUpazila of Chandpur district.
Sweets of ‘Awal Bhai’ is extraordinary. You cannot trace the sweets putting in your mouth. Anyone can eat a few sweets at a time. Sponge sweets are found here, which can increase your desire.
Kustia is famous for sweet since ancient times. ChomChom is special among the famous sweets of Kustia. It is incomparable with flavor and taste. It has no equal to give full satisfaction. The special ChomChom that the sweet-makers make here is well known abroad. Tilerkhaja is also appreciated. The curd of Kustia made from buffalo-milk is also incomparable.
Many people know Mujibnagar of Meherpur district the 1st capital of independent Bangladesh. Meherpuris also famous for sweets. Roskodombo that has no liquor and sabitri, the two sweets are carrying the 150 years’ tradition of Meherpur.
The special characteristic of the sweets is that the taste of these Sweets are not reduced for one week if these are not placed in the refrigerator. The taste is the same for one month if these are placed in the refrigerator.
A layer of boiled milk and sugar are the main ingredients of the sweets. The main part of the cooking of the sweets is to cook it adequately placing in the oven. It is needed to cook/boil for a specific time with specific heat.
Abyssinia was the name of Ethiopia in the past. The inhabitants of Abyssinia were known as ‘Habsi’. They were famous for their physical strength and loyalty. These Habsis came to India as slaves.
This halua was present in their food menu. As it is introduced by them it is known as HabsiHalua. It is made with various types of nut, milk, and egg. It is appreciated as sweet though it is halua.
Haripada Ghosh came to ulipur from Sirajganj in searching for his luck. He established a sweet shop named PabnaMistannoBhander. He was the sweet maker. His sweets became popular gradually. Kheermohan achieved more popularity. The sweet dough is comparatively large and dipped in sweet Liquor.
The Sandesh is made with the mixture of chhana, sugar and khejurgur (molasses from date liquor). It is available in the DomarUpazila of nilphamari. Beyond nilphamari, its reputation is now all over the country.
The Sandesh of Domar is being carried to America, Switzerland, Singapore and other countries of the world. AdiDadabhai Hotel and MistannoBhander and Poly MistannoBhander are famous for the Sandesh. They are making the Sandesh for 70 years.
Rosmonjori of Gaibandha is so popular beyond our country it is being carried to abroad. It is popular for its taste and quality. Ramesh Chandra Ghosh made the Sandesh first at the circular road of the town in 1940.
The reputation was spread over the country within a very short time. The incomparable Sandesh is made with pure cow-milk, chhana, sugar, and small cardamom.
Roskodom is the ancient traditional sweet of Rajshahi. The sweet is appreciated on any occasion. Not only in Rajshahiitisappreciated in each district of Bangladesh. It is even known in India and America. It is mainly made with poppy seeds.
As the availability of poppy seeds is limited in the market, small sugar grains are used in place of poppy seeds. The taste of the sweet is not lessened for that. The sweet is available in almost all shops in Rajshahi. The age of the sweet is about 32 years.
Milk-moa, chhana, sugar, sugar grain are used to make the sweet. At first milk, moa is cooked with chhana and sugar for 10 minutes. It is needed to put on motion the mixture for few minutes as long as it is hot. Small doughsare made when it is turned into cold.
Then it is wrapped with small grains and the sweet becomes ready. Besides, jilapi of Bata crossing and tilerkhaja is the traditional sweets of Rajshahi.
Sandesh is a delicious food prepared with chhana of cow-milk. Sandesh is prepared with cow-milk mixingwith sugar or molasses and placing a mold to have the shape of Sandesh. It is a nutritious food.
The designed delicious sweet is being used on many occasions since long. Many sweet-makers of various places have created Sandesh making as an aesthetic art. Kachagolla of Natore is one of the forms of aesthetic art. It is not a circled sweet though its name is kachagolla.
In Bengali terms, ‘golla’ means circle shape. Kachagolla is a dry sweet made with milk-chhana. To make the sweet water is drained from the Chhana that is prepared with milk. Chhana is mixed with sugar syrup and cooked overheat. When the mixture is dried the Sandesh is made.
It is said that the name ChomChom is derived from the Bengali term ‘chomotkar’. Chomotkar means excellent /luscious. The history of the chomchom of Shibganj in Chapainawabganj during the period of the nawabdynasty /period.
Shibganj was the police station of the Maldaha district of Gaur, the capital of Bengal come to undivided India. After the partition, some families stayed in Shibganj though many families went to Maldaha. They are still involved in their predecessor’s business. This sweet is known as adichomchom.
Though Bogra is called the town of curd/yogurt, it was started from Sherpur, 20 km south of the town. It was named as ‘nawabbarirdoi’ (curd of nawab’s house) in the sixties of the last century. The names of Mohrom Ali of the town and Rofat Ali of Baghopara were spread over.
At that time, the curd was prepared in small mud pots. The curd was sold by the makers walking door to door through the Ghosh (sweetmaker) have shops to sell curd and sweet. Later on, AhsanulKabir, the owner of’ ‘DoiGhar’ in Bogra brought novelty in the preparation and marketing of yogurt.
The curd is not sold on a weight basis but it is sold as pieces. Besides, Sponge rosogolla of ‘Asia’ of Bogra town and kotkoti of Mahasthan are mentionable.
It is not clear accurately from when the tradition of perraSandesh was introduced in Naogaon. Firstly, the peraSandesh was used offering the deities in various worship pavilions. It is heard locally that a person named Mohendri Das of kalitola made the Sandesh first.
Milk is thickened first mixing with sugar to make kheer for preparing the Sandesh. When the kheer becomes in solid form, then the hot kheer is placed in the palms of the hand and pressed gently. PerraSandesh is prepared in this way.
Its color is light brown. These sandeshes are usually ½ inches in width and 2 inches in length. 7 ltr milk is needed to make 1 kg perraSandesh. The special characteristic of this Sandesh is that no other ingredients are needed except milk and sugar to prepare the Sandesh.
It is prepared almost in each place in Bangladesh. Kalojam or gulabjamun is a popular sweet in Bangladesh, India, Pakistan, and Nepal of South Asia. It is a blackish-red sweet that is made with a liquid dough of flour mixing sugar, chhana and mawa fried and dipping in sugar syrup.
The basic technique of the sweet is frying and dipping in syrup. The ingredients are powder milk, liquid milk, baking powder, mawa, oil, water, cardamom powder, keshar, and sugar. Kalojjam is derived from Arabian sweet named ‘Loukoumades’. The sweet was very popular during the Moghul period. The appreciation of the sweet has gone as far as Turky.
Perra sweets of Pabna is more delicious. Sweet-lovers carry the perra sweets made with pure milk with them to many districts even outside of the country. The Perra is sold in Paradise, Syamal Mistanno Bhander, Lakshmi Mistanno Bhander, Bonolota Sweets, Tripti Doi Ghar, Bishwas Sweets, Arafat Sweets, etc.
The famous sweet shops of Pabna. Perra is prepared completely with milk. Kheer is prepared to boil 20 Ltr milk mixing with 5 Kg sugar for one and a half to two hours. The perra is made with the soft kheer. & kg perra can be made at once.
No other ingredient except milk and sugar is used to make Perra. The taste of the perra is different and tastier than any other sweet as it is prepared with pure milk. As Perra is a dry sweet it is easier to carry to distant places. So, the sweet is lovable to many people.
Besides, Rajbhog, Rosomalai, Katabhog, ObakSandesh, PerraMisti are demandable. Many people come to Pabna for a trip and take perra with them for their family members and relatives during their departure. Besides, the curd of Shyamal of Pabna and Ilishpeti is famous sweet.
It is said that the people of Chittagong are comfortable to eat hot and spicy food more than sweet. The mentality/ habit is changed now. ‘Royal Bangla Sweet’ is considered as the heaven of sweets and halua of Chittagong. The shop is about 60 years old.
‘Highway Sweets ‘is also in Chittagong. Before the journey of this shop, no shop of only sweet products was available in Chittagong. Tea and paratha were sold with sweet products in sweet shops even a few sweet shops including Bose Brothers were available in Chittagong.
12 items of sweets were available in ‘Highway Sweets’ in the beginning. The items have been increased to 30.
The people of all classes lower to upper come to ‘Highway Sweets’ to buy. The main cause is the taste, quality and low price comparing with brand sweet shops. Besides many occasions, sweet has filled a part of Hindu rituals.
Recently, a village named Taaltol in NoluaUpazila is introduced in the sweet market. It is known to all for delicious sponge sweet. The sweet is prepared with the special processed chhana of cow and buffalo milk.
The fame is spread in Chittagong and outside the district In addition to the surrounding Upazilas within few years. The juicy and soft sweet is introduced as the brand of the sweet Taltol within a short period. Many people from distant places collect sweets daily.
Other famous sweets are Kheermohon of Dinajpur, Rosogolla of Madaripur, Panitoa of Shajadpur of Sirajganj, Raghobshai, Rosogolla of Dewanganj in Jamalpur, Bufallo curd of Manikpur-Chokoria, Jilapi of Purnima in Dhaka, ReshmiJilapi, Buffalo curd of Ramgoti in Lakshmipur, Sweets of Khondol in Feni, Sandesh of Iqbal (Dewan Bazar), Kheer of Bomaiwala(Enayet Bazar), Buffalo curd of Moheshkhali, etc.
The sweet storage of the country is colorful and varied. Currently, it is not difficult to have sweets from distant places for the expansion of business and online shopping.
The famous ‘Lengcha’ of Shaktigarr of India is found many shops in Dhaka. The various types of sweets found in shops are monda, malaikari, chomchom, balis, lalmohon, danadar, kalojam, kachagolla, kanchasandesh, rosomalai, perra, chhanaramritti, gurrersandesh, budiyaladdu, chhanarpolao, etc.
We, all love sweets more or less. We have come to know the feature, flavor, and taste of sweets in our country. We hope, we will not forget to get the taste of sweets from various places searching for them wherever we go for any purpose.
Sweet is not only delicious and luscious it has nutrition. Especially the nutrition value of rosogolla has no limit. You should eat at least one rosogolla every day not only for taste but for its nutritious value.
Love for sweet is mingled with our blood. The attraction of the Bengalis is not shown for any other food. That’s why many variations of sweet are created. It is not good for health to eat an excessive amount of sweets even it is so delicious. So, we will not be deprived of taking the taste of sweet giving importance of nutrition and considering the satisfaction of our palate.