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Bengal and sweets have centuries of connection which is inseparable. Bengal has given several sweets and desserts to the country which are now being used and consumed on a regular basis. The use of tender cottage cheese, or chhena, is a hallmark of Bengali sweets, with a history dating back to Portuguese influence. This influence was skillfully adapted by Bengalis to create iconic sweets such as sandesh and rasgulla. You'll need to be less robotic sounding by changing sentence structure and using different word choices. These sweet treats are integral to Bengali cuisine and serve as a perfect conclusion for any meal.
West Bengal is not all about Kolkata. There are a number of places which have done wonders with food. Krishnanagar is located in the Nadia district of West Bengal and is known for its rich cultural heritage and art. It is here that the unique sweets sarpuria and sarbhaja originated. These delicacies, crafted from milk skin, have a distinctly creamy texture and moderate sweetness that sets them apart. These sweets were created by Surukumar Das and have become emblematic of Krishnanagar's culinary tradition. Here’s more about the legendary sarpuria and sarbhaja.
History Of Krishnanagar Special Sarpuria And Sarbhaja
Origins And Early History
In the late 1800s, a small-time sweetmaker named Surukumar Das lived in Krishnanagar. Known for his hard work and experimental approach to sweet-making, he created Sarpuria and Sarbhaja. These sweets were made using milk skin, or sar, formed when boiling milk was cooled. To protect his recipes, Surukumar made these sweets at night and in secrecy. These two sweets became the star attractions among his creations, thanks to their unique texture and taste.
The Shop Of Adhar Chandra Das & Sons
Surukumar Das’s son, Adhar Chandra Das, learned the art of making these sweets from his father. Initially, Adhar did not have a shop and sold sweets by travelling to various places. The popularity of Sarpuria and Sarbhaja grew, leading Adhar to establish a shop in 1902 on Nediarpara, Krishnanagar. This shop, now located on Ananthari Mitra Road, became a hub for these unique sweets.
Image Via: Adhar Chandra Das & Sons®
Legacy And Continuation By Jagabandhu Das
Jagabandhu Das, the elder son of Adhar Chandra Das, continued the family tradition with great skill. Born in 1921, Jagabandhu was known for creating new exotic sweets like Khirpuli, Nikhuti, Srimoti (Rakam Barfi), Rasa Kadamba, Roll Cream, and Sandwich. His innovations further enhanced the shop's reputation, making it a well-known establishment in the local province.
The Modern Era With Goutam Das
Today, Goutam Das, son of Jagabandhu Das and an advocate by profession, owns the century-old shop. While the tastes of customers have evolved over time, the shop continues to offer new sweets and snacks, retaining the tradition of classic Sarpuria and Sarbhaja. The shop's commitment to quality and tradition ensures that these historic sweets remain popular among people of all ages.
Image Via: Adhar Chandra Das & Sons®
Unique Characteristics Of Sarpuria And Sarbhaja
Sarpuria is known for its creamy texture and moderate sweetness. The fragments of milk skin felt with each bite add to its unique appeal. Sarbhaja, on the other hand, is a soft sweet sandwiched between thick layers of smoked milk skin. Unlike the fried version sold in Kolkata, the Krishnanagar version of Sarbhaja offers a distinct and delightful experience, making it a must-try for sweet lovers.
Preservation Of Tradition
The story of Sarpuria and Sarbhaja is not just about sweets but about preserving a cultural legacy. The dedication of the Das family to their craft has kept these unique sweets alive for over a century. Their shop stands as a testament to the rich culinary heritage of Krishnanagar, offering a taste of history with every bite.
The history of Krishnanagar’s Sarpuria and Sarbhaja is a fascinating journey of tradition, innovation, and dedication. From the secretive experiments of Surukumar Das to the modern-day offerings of Goutam Das, these sweets have remained a beloved part of Bengal’s culinary landscape. Their unique texture, moderate sweetness, and cultural significance make them a cherished treat for generations.
