Sweets from Bengal
An Illustrated Recipe Book
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Bengali sweets are fundamentally different from the sweets from the other parts of India. Bengali sweets are made from curdled milk. The discovery of the process of curdling milk dates back to the Middle Ages. This discovery revolutionized the sweet culture of Bengalis. Since the 16th century, Bengali sweets were used in abundance by the Vaishnavas as they were vegetarian. Various methods are used to make sweets attractive and tasty. For instance, cassia leaves, cardamom powder, raisins, cashew nuts and orange rind are used for flavour, variety, and decoration. Different colours are also used. Various moulds are used to give attractive designs and shapes to sweets, especially sandesh, a form of sweetened cottage cheese.