History of Bangladeshi Sweets
For ages it is our culture to treat people/guests with sweets during
happy moments. Only hundred years' back from now the custom was to
prepare the delicacy at home at any religious or social event.
Back then sweetmeat shops were very limited. Most of the misti
karigors or Moyra at that time came from Hindu families. In Dhaka
during the end of British rule there were some mishti ferrywallahs.
Halwa and morobba was the most popular treats. Mishti sellers were
known as 'Halwaiwallah'.
Around 1885 to 1890 Mother Boksho and Alauddin came to Dhaka from
Lakhnow, India (Dhaka Pachas Baras Pahle by Hakim Habibur Rahman,
translated by Hashem Sufi). They opened sweetmeat shops in Chakbazar of
Dhaka. They introduced Hindustani mishti to Bangladesh. Kalachad
appeared in the scene before 1947.
Back then, main ingredient of Bangali mishti was chhana. Boksho and
Alauddin introduced maaoa. The most popular mishti at that time was
Chondropuli. Back then shaal leaves were used instead of packets.
Relatives used to visit with specially designed clay pots full of
The art of making this delightful dessert is being passed down
generation by generation. All around Bangladesh many tempting flavours
were created by karigars whose names are still remembered and the
flavours are still produced by their heirs. Chomchom of Porabari,
Tangail is one such flavour that is yet desired by many. There is a
saying that sweet water of the area is the secret behind it's amazing
taste. Roshmalai from Comilla is another wonder. In the early stages of
19 century it was called maliakari, with a little modification it
became khirbhog and finally it became known as the roshmalai. Balish
mishti of Netrokona is another awesome treat. Because of its huge size
it is called balish (pillow). One piece of Balish can weigh up to two
kgs. One interesting fact about this giant is that it can be preserved
for several days without refrigeration. During the summer it remains
perfect for 2 to 3 days and during winter it can last for 7 days. Jogar
mishti of Patuakhali, Ghuthiar shondesh of Barishal are also two
precious tradition of Bengal.
However, many renowned flavours have lost their originality because
the use of artificial elements and powder milk is rising. Yet without
any doubt Mishti is still an essential part of Bengali lifestyle. Chic
paper packets may have replaced the clay pots or shaal leaves. "Mukh
mishti kora" is still the popular expression during happy moments, as
it adds flavours to life.
Gradually more shops appeared. The tradition modified a bit, as
people often brought in readymade sweets. Apart from old famous Aadi
moronchad and Alauddin Sweets many luxurious sweetmeat shops like
Muslim sweets, Prominet, Rosh, Premium are now in town.
Source: DailyStar lifestyle