If inventing sweets is science, then West Bengal has uncountable scientists. The state is well known for its extensive history of confections, which have long been ingrained in the local way of life. These treats are more than just desserts; they are an integral part of daily life, rituals, and celebrations within the social and familial fabric. From the famed Rasogolla to the beloved Sandesh, each Bengali sweet has its own story, often steeped in fascinating folklore and history.
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One of these wonderful inventions is the Monohora, a one-of-a-kind sweet that comes from the village of Janai in the Hooghly district of West Bengal. A confection that has enchanted sugar lovers for generations, Monohora means "one who steals the heart" in its native language. The unique flavour and texture of Monohora come from the juxtaposition of its soft, delicate Sandesh with its hard, glazy sugar coating.
History Of Monohora Sweet In Bengal
Origin In Janai
The Monohora sweet is believed to have been invented by a Moira (confectioner) from the Moira Para (neighbourhood of the Moiras) in Janai. According to legend, a zamindar (village head) tasked a Moira to prepare a special sweetmeat. When the zamindar was delayed in returning, the Moira worried that the Sandesh would spoil. To preserve it, he coated the Sandesh in thick sugar syrup. Upon tasting it, the zamindar declared that the sweet had stolen his heart, hence naming it Monohora.
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British Influence
Another story attributes Monohora's creation to the British era. A high-ranking British official, charmed by the taste of local Sandesh, wished to carry it back home. Given the limited shelf life of Sandesh made from fresh chhena (cottage cheese), the sweet makers ingeniously coated it with sugar syrup, thus extending its shelf life and creating Monohora.
Paran Chandra Nag's Legacy
Paran Chandra Nag, a notable sweetmeat maker and Diwan at the Maharajah of Burdwan's court is also credited with Monohora's creation. After leaving his position to start his own sweet shop, Nag experimented and created this unique sweet. His successors eventually moved to Calcutta and established the legendary Bhim Chandra Nag sweet brand, furthering Monohora's fame.
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Dispute Over Origin
There is some debate about whether Monohora originated in Janai or Beldanga in Murshidabad district. A Moira from Kiritkona village near Kiriteshwari Temple is also said to have created this sweet. Monohora is also known as Pranhara in Bangladesh, which highlights its widespread appeal. The philosopher Mohitlal Mazumdar even compared the virtues of Monohora to Pranhara while teaching at Dhaka University.
Decline And Revival
Despite its rich history and initial popularity, Monohora's fame has waned over the years, overshadowed by other sweets. Lack of marketing and publicity, as well as shifts in the profession of traditional sweet makers, contributed to its decline. However, a concentrated effort to promote and market Monohora could revitalise this unique sweet and reestablish its prominence in Bengal and beyond.
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Preparation And Ingredients
Monohora is prepared by mixing chhena (cottage cheese) with sugar in a large wok, taking care not to make it too sweet. For 1 kg of chhena, about 300 grams of sugar is used. Some artisans add cardamom and pistachio to enhance the flavour. The sugar syrup is prepared to a slightly thick consistency, and the Sandesh lumps are dipped in it and allowed to rest for two hours before serving.
Modern Day Popularity
Today, Monohora is still available in Janai Bazaar, priced between Rs 3-10. Two notable shops in the area are Kamal Moira’s sweet shop and Maa Kali Mistanna Bhandar. These establishments continue to serve fresh Monohora to sweet enthusiasts, preserving the tradition and taste of this historic confection.
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Cultural Impact
Monohora's cultural significance extends beyond its taste. It has been mentioned in various anecdotes and stories, including those involving celebrities like Pundit Iswar Chandra Vidyasagar and actors Chhabi Biswas, Uttam Kumar, and Chhaya Devi. These stories contribute to the sweet's mystique and enduring appeal.
Future Prospects
With renewed interest and proper marketing, Monohora has the potential to regain its former glory. Efforts to promote this sweet can benefit the Moira community and ensure that Bengal's rich tradition of sweet making continues to thrive on the global stage.
The Monohora sweet, with its rich history and unique preparation, remains a treasured part of Bengal's culinary heritage. Although it has faced challenges over the years, the sweet's enduring charm and potential for revival make it a fascinating topic for both sweet lovers and cultural enthusiasts.