Thursday, 29 June 2017

Blend Your In Class International Teaching Diploma with the Taste of Bengal Sweets

Kolkata, ‘the city of joy’, always has always been associated with culture, literature and food. Yes, you read that right. Amongst other things like Tagore and Victoria Memorial, Bengalis take immense pride in their large selection of delectable mishti. Speaking of which, a good and scrumptious meal is always incomplete without a ‘sesh paatey mishti mukh’, commonly known as desserts. Bengali desserts are somewhat different than the way you think it to be and can make you go completely crazy for it. Sweetmeats not only form an integral part of the amazing Bengali cuisine, but are popular with people from all age groups, across the country. So while pursuing an In Class International Teaching Diploma in Kolkata, you can often find yourself gorging on these ‘sinful delights’ with a happy heart. Whether you have a sweet tooth or not, just one look at these tempting platter of sweets will melt your heart and your taste buds!

The creativity involved with sweet making and its artistic presentation was something that undoubtedly brought fame to Bengal in those days. ‘Chhaana’ (ricotta cheese), which was invented out of a sheer necessity was indeed a creation which had overwhelmed eminent personalities of Calcutta. Eventually, four eminent ‘establishments’ of sweets grew up in the heart of Calcutta during this period and still mesmerises our hearts with their creations. They are the famous ‘Bhim Nag’, ‘KC Das’, ‘Dwarik Ghosh’ & ‘Ganguram’ with their unique products.
Let us have a look into the most sought after sweets Kolkatans love the most.
  •   Mishit Doi: Made with condensed milk and caramelized sugar that simply melts in the very first bite itself, this one comes straight from heaven to your platter.
  •    Nolen gur’er sondesh: Kolkata's all time favourite Sondesh made from Bengal's favourite gur (jaggery) and chhana (ricotta cheese) results in a dish that's simply out of the world. 
  •    Chhana’r payesh: Chhannar Payesh is actually another term for Paneer (cottage cheese) or cheese pudding also known as 'kheer.'
  •    Pantua: A soft dough is made from khoya, channa and flour, which is later made into many medium-sized balls, deep fried, soaked in sugar syrup and then flavoured by cardamom. This is also known as Ladycany.
  •    Rajbhog: Rajbhog belongs to the Rosogolla family. The only difference is that they are stuffed with dry fruits, and are bigger in size and hence pack a wallop of taste.
  •    Patishapta: it's the most popular among all the pitheys. It's actually a rice flour crepe with coconut and jaggery fillings.
  •   Chom-chom: it’s a combination of juicy delight of fresh paneer cooked in sugar syrup and leaves you feeling heavenly!
  •    Joynogor’er moa: Made from khejur gur (date palm jiggery), khoi (puffed rice) and ghee (clarified butter), Joynagar’er Moa is one of those less popular dishes that needs to be tried, right away. 
  •    Sitabhog: It's essentially vermicelli served with tiny balls of gulab jamun. The dessert has a lesser sweet taste.
  •    Mihidana: It is the distant cousin of traditional 'boondi', only much more interesting in terms of flavour, appeal and presentation.
  •    Sarbhaja: Sarbhaja is a sweet which is made entirely from condensed milk which has been deep fried.
  •   Lobongo latika: Made of khoya, maida, grated coconut, cardamom, ghee and nuts, it's then artfully folded into a pastry and sealed with a clove.
  •    Darbesh: The Bengali version of ‘boondi ke laddoo’.
  •    Kacha golla: This is made up of pure milk. These soft, gooey balls will satisfy your soul.
  •    Rosogolla: Last but not the least is the iconic Rosogolla that is the patent of Bengali sweets since time immemorial. The sweet spongy dumplings dipped in sugar syrup are something no one can say no to.

These are just some of the desserts, but there are many more and I can guarantee you that you will be spoilt for choice. Bengali’s round the world have claimed their market for sweets and its related business for obvious reasons. To conjure up different kinds of flavors from the same ingredients is no child’s play. This is the main reason why Bengalis are considered the king of desserts. So make your stay in a Kolkata a ‘sweet’ memory and the one to relish for a long time!


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