Chhanabora is a sweetmeat from the Indian subcontinent made from chhena and syrup.[1] It is attested from the 16th century.[2] It is related to rosogolla and pantua, sharing a cottage cheese basis with the former and a burnt brown crust with the latter. According to local legend, it was created when Maharaja Manindrachandra Nandi of Cossimbazar ordered his cook to create a dessert that was neither rosogolla nor pantua. It is common in Murshidabad and outsize chhanabora are a common gift for high-ranking visitors.[3]
References
- ↑ Banerji, Chitrita (2001). The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal. Seagull Books. p. 100. ISBN 978-81-7046-183-8.
- ↑ Achaya, K. T. (1994). Indian food: a historical companion. Oxford University Press. p. 132. ISBN 978-0-19-562845-6.
- ↑ Biswas, Nefertiti (September 3, 2012). "Eye-poppers from nawab land". The Telegraph. Archived from the original on November 27, 2015.
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