Our Products
Nolen Gur Roshogolla
Nolen Gur Roshogolla is a prized winter delicacy in West Bengal made from fresh cottage cheese (chhena) balls cooked in premium liquid date palm jaggery.
Roshogolla
Roshogolla is a legendary syrupy dessert from eastern India, closely tied to the cultural identity of West Bengal and Odisha. It is made by shaping fresh cottage cheese (chhena) into smooth, round balls and boiling them in a light, bubbling sugar syrup.
Pantua
Pantua is a classic, deep-fried Bengali sweet made from fresh cottage cheese (chhena), semolina (sooji), and flour, which is shaped into smooth balls and soaked in a sweet cardamom-infused sugar syrup.
Rabri
Rabri (or Rabdi) is a luxurious, cream-layered dessert central to Bengali festivals and celebrations. It is made by slow-boiling full-fat milk in a wide iron wok (kadhai) on low heat for hours
Kalakand
Kalakand is an intensely rich, milk-based fudge popular across India and a staple in traditional sweet shops. Invented in 1947 by Baba Thakur Das in Alwar, Rajasthan, it has become deeply integrated into confectionery cultures nationwide, including West Bengal.
Kajubarfi
Kaju Barfi (famously known as Kaju Katli) is a highly popular, smooth fudge made from pulverized cashew nuts and sugar syrup. Unlike most traditional Indian barfis, an authentic Kaju Barfi typically contains no milk or milk solids (khoya). Instead, it relies entirely on the natural oils and creamy fat of premium cashews to achieve its signature silkiness.
Amriti
Amriti (also known as Imarti) is a crisp, deeply fried sweet made from a fermented batter of ground black gram (biulir dal / urad dal) piped into intricate, flower-like concentric rings.
Kachuri
Kachuri (or Kachori) is a widely popular, deep-fried puffed bread originating from the Indian subcontinent. While variations exist across India, the Bengali Kochuri possesses distinct structural and
texturing differences compared to its
North and Western Indian counterparts