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[[File:Famous "Chana-Bora" sweets of berhampur.jpg|thumb|right|"Chana-Bora" sweets of Berhampur]] |
[[File:Famous "Chana-Bora" sweets of berhampur.jpg|thumb|right|"Chana-Bora" sweets of Berhampur]] |
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'''Chhanabora''' is a [[sweetmeat]] from the [[Indian subcontinent]] made from [[chhana|chhena]] and [[syrup]].<ref>{{cite book|url=https://books.google.com/books?id=XODgAAAAMAAJ&q=Chhanabora&dq=Chhanabora |title=The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal |first=Chitrita |last=Banerji |publisher=Seagull Books |page=100 |year=2001}}</ref> It is attested from the 16th century.<ref>{{cite book|url=https://books.google.com/books?id=-cFcH2ZHWLcC&q=Chhanabora&dq=Chhanabora |title=Indian food: a historical companion |first=K. T. |last=Achaya |publisher=Oxford University Press |year=1994 |page=132}}</ref> It is related to [[rosogolla]] and [[pantua]], sharing a cottage cheese basis with the former and a burt brown crust with the latter. According to local legend, it was created when Maharaja [[Manindra Chandra Nandy|Manindrachandra Nandi]] of [[Cossimbazar]] ordered his cook to create a dessert that was neither rosogolla nor panuta. It is common in [[Murshidabad]] and outsize chhanabora are a common gift for high-ranking visitors.<ref>{{cite news|newspaper=[[The Telegraph (Calcutta)|The Telegraph]] |url=https://www.telegraphindia.com/1120903/jsp/bengal/story_15929852.jsp |title=Eye-poppers from nawab land |first=Nefertiti |last=Biswas |date=September 3, 2012}}</ref> |
'''Chhanabora''' ({{lang|or|ଛେନାବରା}}) is a [[sweetmeat]] from the [[Indian subcontinent]] made from [[chhana|chhena]] and [[syrup]].<ref>{{cite book|url=https://books.google.com/books?id=XODgAAAAMAAJ&q=Chhanabora&dq=Chhanabora |title=The Hour of the Goddess: Memories of Women, Food, and Ritual in Bengal |first=Chitrita |last=Banerji |publisher=Seagull Books |page=100 |year=2001}}</ref> It is attested from the 16th century.<ref>{{cite book|url=https://books.google.com/books?id=-cFcH2ZHWLcC&q=Chhanabora&dq=Chhanabora |title=Indian food: a historical companion |first=K. T. |last=Achaya |publisher=Oxford University Press |year=1994 |page=132}}</ref> It is related to [[rosogolla]] and [[pantua]], sharing a cottage cheese basis with the former and a burt brown crust with the latter. According to local legend, it was created when Maharaja [[Manindra Chandra Nandy|Manindrachandra Nandi]] of [[Cossimbazar]] ordered his cook to create a dessert that was neither rosogolla nor panuta. It is common in [[Murshidabad]] and outsize chhanabora are a common gift for high-ranking visitors.<ref>{{cite news|newspaper=[[The Telegraph (Calcutta)|The Telegraph]] |url=https://www.telegraphindia.com/1120903/jsp/bengal/story_15929852.jsp |title=Eye-poppers from nawab land |first=Nefertiti |last=Biswas |date=September 3, 2012}}</ref> |
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== References == |
== References == |
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Revision as of 04:46, 20 October 2019
Chhanabora (ଛେନାବରା) 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 burt 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 panuta. 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.
- ^ Achaya, K. T. (1994). Indian food: a historical companion. Oxford University Press. p. 132.
- ^ Biswas, Nefertiti (September 3, 2012). "Eye-poppers from nawab land". The Telegraph.