Bengal Milk Sweets.
Kripamoya das: Although such delicious dishes are prepared all over India, nowhere is more famous for milk sweets than Bengal, where sweet making has been raised to a fine art. Bengal was once known as Gor-Desh or ‘the sweet country,’ and it is customary in that region, even today, to celebrate all of life’s major events with the sharing of a plate of delicious milk sweets. From the strained, caramelised yogurt known as Misti-dahi, through the thickened, condensed milks of Khir and Rabri, to the soft, kneaded cheese of Sandesh, the sweetened and spiced fudges of Burfi andPera, and the delicate, sponge-like textured Rasagulla and Cham-cham, the range of sweets and the varieties of flavours is vast. The British in Victorian India were not immune to the allure of Bengali sweets, and the famous confectioners of the day, household names such as K.C.Das were all patronised by the well-to-do members of the Raj. When the wife of the Viceroy, Lady Canning, celebrated her birthday, one sweet maker came up with a novel design for her. By cooking a traditional rasagulla in ghee, the sweet turned golden in colour and the flavour took on a delicate nuance. Still popular today, the celebratory confection is now known by the Bengali version of the aristocrat’s name: the Ledikenni.
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