Introduction: Sweetness Beyond Taste
If you ask a Bengali about sweets, you will not get just one or two, but a list of sweets they love: Rosogolla, Mishti doi, and the ever-loved Sandesh to name just a few. But in Malda – a town generally known for its mangoes—there is a sweet that whispers its name, rather than shouting it: Kansat.
It does not have the glitz and glamour of other sweets you will find in Bengal; it doesn’t really show up in every sweet shop all over Bengal. It is quieter, perhaps even shy. But take a bite, and it gives the impression of patience, traditions, and craftsmanship, the likes of which cannot be expressed through mere language, yet represent details steeped in culture when heard or told. Creamy but solid, light but rich, Kansat is not just a sweet, it is a memory, a beginning to conversation, and for many in Malda, a taste of home.
Origin: A Tale of East Bengal
Kansat is originally an ancient village in the Shibganj sub-district of the Rajshahi district of Bangladesh at present. The king of that region had a house in a place called ‘Kangshohatta’ and it is believed that from Kangshohatta the name came Kansat. And the tale of our sweet Kansat began here.
An eminent confectioner of Kansat village, Mahendra Kumar Saha, had created a sweet, perfectly blending Chana and fried Kheer. During its birth, this sweet was popular with almost 10 other names, but the primary one was ‘Kheer Chomchom’ or ‘Adi Chomchom’.
But the twist came with the partition of Bengal in 1947. Mahendra Kumar Saha had shifted from Kansat to Malda and opened a new sweet-shop. But, may be to remember his own land, he named the sweet shop after the name of his native village, ‘Kansat Sweet’ and his magnum opus ‘Kheer Chomchom’ as ‘Kansat’.
Later, his son, Bijoy Kumar Saha, added some new elements and his inventions to it, and till today, that is the ‘Kansat’ we admire.
How it Flourished: From Local Delight to Regional Pride
The story of Kansat almost remained hidden within the town. It was produced in ‘Kansat Sweet’ by the Saha family, sold, gained popularity as well. It began to sell in some other confectionaries of Malda. But it was never in the competition with the traditionally popular sweets of Bengal.
Most probably, the admiration of former Prime Minister of India, Indira Gandhi, was the key factor, in the sudden hike in the popularity of Kansat. The former railway minister from Malda, Goni Khan Chaudhuri, while visiting the then Prime Minister, greeted her with a pack of Kansat, a gift, carrying his regional pride. The unique taste of Kansat pleased Madam Gandhi so much, that she asked Goni Khan to bring Kansat whenever she would meet him. And that became a ritual in the house of Goni Khan. Till today, if any guest visits the family of Goni Khan, the person would be greeted with Kansat, from the original confectionary of Saha family.
Two Distinct Ingredients: Chana and Kheer
Kansat is a perfect blend of two major ingredients Chana and Kheer, two distinct elements, yet each prepared out of milk. To craft a Kansat, the confectioner basically blends Chana and Kheer, gives its shape. Later on, it is coated with fried Kheer to give a crunch to it. And thus, Kansat is totally dependable upon these two ingredients.
4.1 Chana
Chana, or curdled milk, is fresh, soft, and full of gentle character. It forms the base of Kansat, along with Kheer, giving it a delicate, airy texture. It’s like the youthful spirit of the sweet; light, playful, and tender—ready to absorb all the richness poured onto it.
4.2 Kheer
Kheer, on the other hand, brings depth to Kansat. Made by slowly reducing milk until it’s thick and creamy, it adds warmth and sweetness that feels like a loving embrace. It clings to the Chana with affection, turning the sweet into something comforting and indulgent. And the fried Kheer is used to coat the Kansat, forming its unique taste.
Together, Chana and Kheer become more than ingredients—they become a story of balance, where simplicity meets richness, and tradition is carried forward in every creamy, satisfying bite.
Current Status: Between Heritage and Global Aspiration
Walk through the lanes of Malda today, along with some other sweet shops, making Kansat, you’ll still find the age-old shop of the Saha family, where Kansat is being made, exactly as it was a century ago. The process remains stubbornly artisanal. There are no machines humming in the background, no shortcuts. Only milk, patience, and skill.
The current owners of ‘Kansat Sweet’, Joydev and Bishwajit Saha, still find the best Kheer in the market. They prepare the Chana with the flame of wood. According to them, the preparation of these two items is the key to keep the authenticity of their Kansat. The sweet is extremely soft and has a melting effect inside the mouth. It is not overly sweet but rather has a creamy texture with terracotta colour externally.
Yet, Kansat is also reaching farther than ever before. Tourists seek it out. Food bloggers call it one of Bengal’s “best-kept secrets.” Orders now deliver Kansat to Delhi, Mumbai, even outside India, where Bengalis abroad bite into it and taste home.
But this expansion comes with challenges. Kansat does not lend itself easily to industrial production—it spoils quickly, and every batch depends on the sweet-maker’s hand. Some fear that in the rush to commercialize, its authenticity could be lost.
There’s a growing push to secure a Geographical Indication (GI) tag for Kansat, much like Darjeeling tea. Such recognition could both protect its heritage and give it the national stage it deserves. After all, Kansat isn’t just a sweet—it’s a story, and stories need safeguarding.
Conclusion: Sweetness as Art, Heritage as Flavour
Kansat is evidence that art isn’t always displayed in galleries or rings in concert halls. Sometimes, it sits in your hands, in paper, waiting for you to eat it.
It holds the earth, place history, and creativity of Malda, with each bite. It has survived not because of mass production but because of love, of artisans stirring milk into magic, of families gifting it with pride, of travellers carrying it home like treasure.
In Kansat, sweetness is not just a flavour but an emotion. It is art you can eat; heritage you can taste.
To celebrate Kansat is to celebrate Bengal itself: a land where food is never just sustenance but story, memory, and melody. And like all true art, Kansat lingers on the tongue, yes, but more importantly, in the heart.
REFERENCES
NEWSPAPER OR MAGAZINE ARTICLE
1. Bongodorshon Information Desk, “Maldar Jibhe Kansater Swad”, June 16, 2018, Bongodorshon. https://www.bongodorshon.com/home/story_detail/cansat-the-sweet-of-malda
2. Singha, Harashit, “Opar Banglar Gramer Name Mishti! Kibhabe Toiri Korben Suswadu Kansat, Roilo Recipe”, January 9, 2024, News 18 Bangla. https://bengali.news18.com/news/north-bengal/kansat-sweet-is-named-after-a-village-in-bangladesh-know-the-recipe-l18-sank-1448832.html
3. Statesman News Service, “Kansat’ sweets too vies for GI tagging, set to boost local economy”, April 8, 2025, The Statesman. https://www.thestatesman.com/bengal/kansat-sweets-too-vies-for-gi-tagging-set-to-boost-local-economy-1503417384.html
WEB PAGE
1. Debmalya Das. “Kansat- The Sweet Memories”. Last modified February 25, 2019. https://debmalyadas.wordpress.com/2019/02/25/kansat-the-sweet-memories/
2. Get Bengal. “Kansat, a Bengali sweet, was a favourite of Indira Gandhi”. Last modified June 19, 2018. https://www.getbengal.com/details/kansat-a-bengali-sweet-was-a-favourite-of-indira-gandhi
3. The Chronicle Khana. “A Village As Sweet- Kansat”. Last modified September 28, 2022. https://thechroniclekhana.com/blog-of-the-week/f/a-village-as-sweet—kansat
4. Slurrp. Bhattacharya, Rajan. “History Of Kansat Sweet From Bengal: Indira Gandhi’s Favourite”. Last modified October 4, 2024. https://www.slurrp.com/amp/article/history-and-origin-of-kansat-sweet-bengals-legacy-and-indira-gandhis-favourite-1727682235460