Krishti

Na khele miss korben

Na khele miss korben

Nolen gurer sandesh

For home delivery call 9830632583

He who has health,has hope,and he who has hope,has everything.
-Thomas Carlyle.

To keep that in mind we are introducing...
Health is Wealth.
Where you will get mouth watering creamy Plain curd and if you want some spices,try our Spicy Curd.
Order at least a day before.
Plain Curd
500 gms -75
1kg -150
Spicy Curd
500gms -80
1Kg -160
Order as per your requirements.

মা লক্ষীর ভোগ দিন KRISHTI র সাথে.
Introducing Til ar gurer Sandesh@20
Order as per your requirement.

11 টি ভিন্ন স্বাদের মিষ্টি,এই বিজয়া তে আপনার প্রিয়জনের জন্য (Sugar free option is available) Order as per your requirement.

on his interview with our team discusses our wide array of bhapa sandesh and the future of Bengali sweets in these trying times.

কৃষ্টির মিষ্টি কেমন?? ভাপা সন্দেশ খান আর খাওয়ান !!! সন্দেশের ইতিহাস!!! #flavoredbhapasandesh Sandesh is a dessert originating from bengal. It is created from cottage cheese, milk and sugar. In bangladesh it is known as "pranohara' which means "heart ...

*Introducing Kheer Bhog from Krishti*

If you need something special for Astami anjali, Sondhi Pujo or Bijaya, we are here to garner your requirements.

Kheer Bhog is available as 120gms which is ₹75 40 gms which is ₹25

Order as per your requirement atleast a day before.

New Edition!!!

আশ্বিনের শারদপ্রাতে বেজে উঠেছে আলোক মঞ্জীর; ধরণীর বহিরাকাশে অন্তরিত মেঘমালা; প্রকৃতির অন্তরাকাশে জাগরিত জ্যোতির্ময়ী জগন্মাতার আগমন বার্তা। আনন্দময়ী মহামায়ার পদধ্বনি অসীম ছন্দে বেজে উঠে রূপলোক ও রসলোকে আনে নব ভাবমাধুরীর সঞ্জীবন। তাই আনন্দিতা শ্যামলীমাতৃকার চিন্ময়ীকে মৃন্ময়ীতে আবাহন। আজ চিৎ-শক্তিরূপিনী বিশ্বজননীর শারদ-স্মৃতিমণ্ডিতা প্রতিমা মন্দিরে মন্দিরে ধ্যানবোধিতা।

It’s time to move..

From 16th KRISHTI will be operating from Garia.
See you from there 👍

Mishti at your doorstep from KRISHTI.

এবার রাখির সংগে
পাঠিয়ে দিন
এক টুকরো কৃষ্টি।

Call for home delivery.

অষ্টাদশ শতকে পর্তুগীজ্দের হাত ধরে সন্দেশ প্রস্তুতির প্রারম্ভ এই বাংলায় । প্রায় একশত বছর ধরে এই বঙ্গভূমি সন্দেশ প্রস্তুতির ধারাকে বহন ও রক্ষা করে চলেছে । এক প্রজন্ম হতে পরবর্তী প্রজন্মের হাত ধরে ‘সন্দেশ’র এই যাত্রা নিরন্তর । প্রত্যেক প্রজন্ম সন্দেশ প্রস্তুতিতে নতুন রস ও স্বাদ যোগ করেছে । তাই পুরাতনের সাথে নতুনের মিশেলে তৈরী হয়েছে নতুন সন্দেশ । এই ভাবেই ‘কাঁচাগোল্লা’, ‘প্রাণহরা’, ‘মনোহরা’, ‘কড়াপাক’, ‘জলভরা’ সন্দেশের পর্ব পার করে নব্বুই’র দশকে আগমন ‘ভাপা সন্দেশ’র । চকোলেট, স্যান্ডুইচ্, রকমারী স্বাদের ও গন্ধের কেক এবং আইস্ক্রীমের সাথে সমান তালে পাল্লা দিয়ে বাঙ্গালির রসনাকে পরিতৃপ্ত করে চলেছে বর্তমানের আইস্ক্রীম-সন্দেশ, আম-সন্দেশ, কমলা-সন্দেশ, পেস্তা- ও চকোলেট-সন্দেশ ।

আজ ভাপা সন্দেশ ময়রার মিষ্টির দোকানের চৌকাঠ পার করে পাঁচতারা হোটেলের Gourmet kitchen’এর master chef’এর দরবারে উপস্থিত নতুন রূপে ও নতুন স্বাদে ।

Over the last century, Bengal, the dessert capital of India, has been honing the skill of sandesh making, zealously guarding the secrets and handing it down from generation to generation. We Bengalis have a penchant for twisting classics and making them even better in the process. Leap forward a generation, Bhapa Sandesh made their debut in the golden 90’s and just like Sourav Ganguly, there has been no looking back. Quickly icecream sandesh, sandwich sandesh, mango sandesh, orange sandesh, pista sandesh, chocolate sandesh and baked sandesh joined the already elite club of Bengali desserts, tendering budding chefs with new milestones to achieve.

As we all share our mutual love towards mishti and Bengal, we would love to know which is your favourite amongst Shorpuriya and Shorbhaja ( we are aware it's a difficult choice as they both are heavenly), give a heart react if you are biased towards Shorpuriya and a care react if Shor bhaja steals the show for you.

Bengalis and their undying love for sweets is pretty well known. While the Roshogolla and Sandesh are an industry on their own merit, the lesser known jewels of Krishnanagar, the Shorpuriya and the Shorbhaja have a cult status.

The Shorpuriya and the Shorbhaja are unique, as, instead of using Chana as a building block, like many of the popular sweets of Bengal are, it uses milk skin or ‘Shor’ as its primary ingredient and layers it up like the famous laminated pastries from Venice.

The Shorpuriya, believe it or not is the easier of the two. Milk is thickened into kheer, mixed with sandesh, flavoured with elaichi and made into barfi and cut into pieces.

The Sharbhaja is made in a large flat iron pan where milk is continuously simmered and the top is fanned continuously for skin to form. Once a layer of skin is collected, it is accumulated on one side of the pan carefully. When all the milk has been reduced to skin, it is sweetened and shallow fried in ghee. The milk skin has a high chance of getting burnt in the painstakingly long process and thus requires very specialized moiras for this delicate recipie. Another version of the Sharbhaja, more common outside of Krishnanagar, deep fat fries the sweet in ghee and dips in it sweet syrup until it is creamy and juicy in the centre.
The inventor of this delicacy, Surukumar Das, guarded the recipe very closely. He used to work behind closed doors and ferry his delicacies on his head the next morning. His son established the now famous ‘Adhar Chandra Das’ sweets shop in Krishnanagar, in 1902, which has become an institution for the famous sweet and a pilgrimage for sweet loving Bengalis.

The extraordinary lineage of the delicious desserts of Bengal starting from Rosogolla to Sandesh can be accredited to the use of milk solids, or as it is colloquialy known as ‘CHANA’.

It is a very unusual ingredient to be used in Bengal, as Hindus have always believed that the splitting of milk solids from the whey to be inauspicious. With the rising influx of the the Spanish in India and the Portuguese setting up colonies in Chittagong during the 16th century, the food scene gradually was transforming into what we know the cuisine to be today. The Portuguese loved their cheese, and thus Chana slowly crept into the local cuisine. The Portuguese had a colony at Bandel, and thus it is accredited to be the city where chana gained its popularity. There is even a very unique salty cheese which is made from the milk curds and can be found in Bandel and has derived its name from the city... Bandel cheese.

Due to the popularity of Chana in Bengal, the Chana scientists or ‘Moira(s)’ wanted to make groundbreaking desserts out of Chana. Historians have recorded that there were many sweet making competitions in Bengal and R&D with Chana was very regular. With the all this research on desserts brought fame and tourists from across the world who lined up for a taste of heaven.

Krishti was forged in passion; A passion for Bengali desserts.

With the help of this page we intend to curate handmade fresh products, resonating in nostalgia, to your doorstep.
Keep an eye out for innovations coming up real soon ...