Many years ago, shopkeepers have first started to make Pera Shondesh to meet the demand for sweets during pujas. However, gradually due to its health benefits and flavour Pera Shondesh has been popular beyond the puja mandaps. The owner of Naogaon Mishtanno Bhandar, Nazmul Haque, told the Bangla Tribune: “The first step of making Pera Shondesh is to make Kheer by boiling liquid milk with sugar.”Then when the Kheer thickens and sticks to the hands, small portions of that sticky but soft dough are rolled and slightly pressed to make Pera Shondesh. Since, it is only made with milk and sugar, Pera Shondesh stays fresh for 10-15 days in room temperature. A customer, Abzal Hossain, said he will send “Naogaon’s famous Pera shondesh” to his daughter who lives in Kuwait.

Source: Dhaka Tribune June 20, 2017 11:37 UTC