Chhenabara

The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.

Chhanabora is a sweetmeat from the Indian subcontinent made from chhena and syrup.^[1] It is attested from the 16th century.^[2] It is related to rosogolla and pantua, sharing a cottage cheese basis with the former and a burnt brown crust with the latter. According to local legend, it was created when Maharaja Manindrachandra Nandi of Cossimbazar ordered his cook to create a dessert that was neither rosogolla nor pantua. It is common in Murshidabad and outsize chhanabora are a common gift for high-ranking visitors.^[3]

References

^ Banerji, Chitrita (2001). The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal. Seagull Books. p. 100.
^ Achaya, K. T. (1994). Indian food: a historical companion. Oxford University Press. p. 132.
^ Biswas, Nefertiti (September 3, 2012). "Eye-poppers from nawab land". The Telegraph. Archived from the original on November 27, 2015.

[1] Banerji, Chitrita (2001). The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal. Seagull Books. p. 100.

[2] Achaya, K. T. (1994). Indian food: a historical companion. Oxford University Press. p. 132.

[3] Biswas, Nefertiti (September 3, 2012). "Eye-poppers from nawab land". The Telegraph. Archived from the original on November 27, 2015.

[1]

[2]

[3]