Mishti
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Sar is a layer of milk cream, an intermediate milk base from which sweets are made in Bengal. In this video Baby Ghosh takes us through the process of making sar.
in Video
Process of making narom pak sandesh. Narom, literally meaning soft, the soft version of the cooked paste of chhana, is used to make kanchagolla and this soft roundel melts in one’s mouth within minutes.
in Video
Sourav Roy (SR): I want to begin by asking you both of you, when did you get into this business of making sar?
Rabi Ghosh (RG): I have been doing it for the last twenty six years. Before me, my father was there, before that my grandfather it has been on for quite some time. I will continue as long…
in Interview
Ishita Dey (ID): Where does Krishnanagar feature in the sweet map of Bengal?
Prabir Kumar Modak (PKM): In order to speak about Krishnannagar, one has to recall poems by Sarat Chandra Pandit (Dadathakur), where he says “Krishnanagarer Moyra Bhalo” (the sweetmakers of Krishnanagar are rather good).…
in Interview
Sourav Roy: We are here to speak with Jayanta Das, who is an artisan of moulds and dice for sweets (mishti). I want to ask you about the current situation of the industry of wooden moulds for sweets.
Jayanta Kumar Das: The way I see it, given the current perspective, the future is very bleak.…
in Interview
One of the oldest engravings on earthen pots in Bengal can be found in an archaeological site named Pandu near Burdwan. This archaeological sample reflects the designs that were part of ancient clay art. In one of the designs there is a fishing net with fishes engraved on a clay pot. This design…
in Article
This module on the traditions of sweet crafting in Bengal includes an overview article which tries to understand the craftsmanship of sweets across two sites—household and sweetshops. The article on sugar debates its power on the sweet map of the world. The article and image gallery on mould …
in Module