Mishti or sweet have been a must-have dessert for the gourmand Bangalis after a meal for many years as a part of culture. Curd, yogurt, and the sweetmeat, pera sandesh, of Magura has been contributing to this age-old culture for a long time now, in the country as well as abroad.
Chitta Ghosh, first prepared the yogurt, also known as Khamarpara doi of the Khamarpara area under Sreepur upazila in the district, while Kalipada Ghosh, introduced the pera sandesh in the district town around 60 years ago.
From then on, the two items gained popularity because of its originality, taste and flavour.
The district's delicious and mouth-watering sweetmeat Khamarpara doi and pera sandesh is being served to entertain guests across the country and abroad in different occasions like wedding ceremonies, birthday parties and so on, said the family members of Chitta Ghosh and Kalipada Ghosh.
Mukundo Ghosh, brother of Chitta Ghosh, said: "Yogurt, made in Khamarpara, reigns supreme in the wish list of guests at the different occasions. During wedding seasons, the demand of this yogurt remains sky-high."
Biswajit Ghosh, a relative of Kalipada Ghosh, who runs the famous hotel Chalantika in the town, said: "Everyone is familiar with our pera sandesh. The sandesh produced here is popular in the country and abroad alike.”
Another sweetmeat trader in the district, Sazzad Hossain, said: "Khamarpara doi and pera sandesh are the indispensable part of our culture. No one can think of alternatives to these items at the different occasions. Even, I take these items as a gift when I visit my relatives outside of Magura.”
