Khoa and Malai
Khoa the Indian term for concentrated milk solids has its origin in north India. It migrated it’s way to our lives along with other ethnicity. The non existence of chana based sweets, in North India, and its deemed association with poison rejected it as an offering to the gods in Vedic rituals. This initiated in the preparation of milk based sweets with khoa and occasionally with malai as a topping or filling. Concentrated milk has in fact different varieties of form and texture. They can be solid, granular or liquid, with or without sugar, and sometimes found with an assortment of nuts. A specific form of khoa thus navigated its way into our food habits from the streets of Arab. With its percolation into Bengal it underwent modification from its primary form. In order to please Maharaja Krishna Chandra of Nadia, the great artisans of Bengal devoted their arty expertise into the invention of sarpuria, sarbhaja, sarer nadu and many such celebrated sweets of today made with malai.
Keeping up to the tradition of its diversity these products were metamorphosed taking their own shape. Thus becoming an integral part of Bengali sweets.
This audio-visual presentation is an attempt to familiarize you with the textural formation of khoa and malai. In an effort to pamper the taste buds of connoisseur’s, these products have been given its superlative form, comparable with International Food Standards.
Which you will see in the final product preparation, in the later part of the presentation.
Sandesh has been an integral part of Bengal’s gastronomic profile. No Bengali meal would be complete excluding Sandesh. From the occasion of child birth to family deity’s Nitya Bhog or in Babu Mahasaya’s daily bhojan the presence of Sandesh was inescapable. Original conception of Sandesh, in its finer form, was in the city of Calcutta in the nineteenth century. Basically, sandesh earlier existed in its unrefined state as lump of sweetened casin, catered to rural gentles, from thatched hut of Moira Mahasaya. . In the early 19th century, ambitious rural folk with sound financial background came to this prospering city, to try their providence. The well skilled Moira guilds, migrated from different parts of Bengal took the same path. Urban living and exposure to neo-western education helped incorporate finer tastes to for the rural elites. Their gradual propagation increased the demands for a variety of Sandesh, befitted with different occasions celebrated round the year. Their patronage motivated these Artisans into the production of the illustrious sweets of Bengal. This trend setting Sandesh, which was once considered poisonous, seduced the taste buds of the entire nation.