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
- ↑ The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal{{#if:Banerji|, Banerji}. Seagull Books(2001). ISBN 978-81-7046-183-8
- ↑ Indian food: a historical companion{{#if:Achaya|, Achaya}. Oxford University Press(1994). ISBN 978-0-19-562845-6
- ↑ Eye-poppers from nawab land. The Telegraph(September 3, 2012).