GI Sweet · Unglazed Milk Fudge
Natore Kacha Golla
Photo: Shahnoor Habib Munmun / Wikimedia Commons · Public domain
Unlike almost every other Bengali milk sweet, it's never dunked in sugar syrup — the sweetness is worked into the milk solids themselves, leaving the outside dry to the touch.
Fresh cottage cheese (chhana) is kneaded with sugar and cooked down just enough to bind without turning syrupy, then shaped into soft, grainy discs that stay dry on the outside. Natore's sweet shops sell it as their signature confection, distinct from the syrup-soaked sweets found elsewhere in Bengal.
Why it's made this way: According to local legend, a Natore confectioner named Modhusudan Das invented the recipe by accident while trying to salvage a batch of cottage cheese for the zamindar Rani Bhabani, and the dish's dry, syrup-free bite has stayed a point of regional pride ever since.
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Part of World of Street Food — 3248 dishes from 118 countries.
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