For any traveller in Bangladesh, one department that is sure to enchant you is that of its desserts. We make a variety of sweetmeats which we call “mishti” - translating to “sweet” in English. If you have a sweet tooth, travel to these places for their sweets alone, although it’s definitely worth mentioning the scenic beauty and the unending hospitality of the locals.
Satkhira district lies in southwestern Bangladesh, under Khulna division. Not only can you experience World Heritage Site Sundarbans here, but you can also taste the mouthwatering shondesh. The main ingredients for this sweet are sugar and chhana, which is made by curdling milk and retrieving the whey. The chhana is mixed with sugar over low heat. Upon cooling, the mixture is pressed into square or round shapes. Many different kinds of shondesh can be found in the region, and its texture varies according to the heat applied to the mixture. Cardamom is often added for fragrance.
Add that extra 'rosh' to your life
To the south of the capital is Comilla – the nooks and crannies of which are buzzing with nationally sweet shops that are famous across the country. The foremost of this is the roshmalai, a household must-have for every local dinner. The “rosh” means syrup, and the thick layer of cream that floats on top of the milk is “malai”. If you buy a box of this delicacy, you’ll get small oval shaped balls made out of the malai. This is made concentrated by continuous heating and then submerged in a thick, milky syrup.
In northern Bangladesh is the district of Naogaon, under Rajshahi division. This region is notable for the Patisar village, the zamindari home of Rabindranath Tagore’s family, and for the sumptuous sweet that is made locally - pera. This delight for your tastebuds is a harder and drier form of the shondesh, which makes it consumable as a snack and also fit for carrying back home in your luggage!
Chomp on some chomchom
In the central region of Bangladesh lies Tangail, the second most populated district after Dhaka. Aside from being famous for traditional handloom sarees, Tangail’s chomchom is a sweet to die for. Unsurprisingly, Tangail’s (especially Porabari union’s) chomchom has been famous since British rule. The main ingredients are flour, cream, sugar, saffron, lemon juice, and coconut flakes. While the outer part is solid, the core is made out of syrup.
Dip everything in that doi
Mishti doi or sweet yoghurt is a Bangladeshi delicacy that is famous across the world. However, the doi from Bogra, a district in northern Bangladesh, can be compared to no other. Legend has it that a man named Gouro Gopal Chandra Ghosh migrated from India to the Sherpur area of Bogra. His profession was to produce fresh dairy products, and it was he who created the recipe for doi and started selling it as a dessert.
You can easily satisfy your taste buds with www.jovago.net helping you book your hotels beforehand. Plan your tour, book your hotels, go out there and experience the amazing mishti Bangladesh has to offer.