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File:Jolbhora Sondesh.jpg. A bengali sweet made with cheena and nolengur.

class="wikitable" |+ !Information

Name Jolbhora sandesh

Type Soft sweet with syrup inside

Course Dessert

Main ingredients Chhena, nolengur

Place of Origin Chandanngar

State Westbengal

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Jolbhora Sandesh (Bengali: জলভরা সন্দেশ), "originates from two Bengali words: jol (জল), meaning “water” or “liquid,” and bhora (ভরা), meaning “filled.” indicates that water is there inside the core of this sweet{{Cite journal |last=Sarkar |first=Tanmay |last2=Salauddin |first2=Molla |last3=Paul |first3=Arindam |last4=Choudhury |first4=Tanupriya |last5=Chakraborty |first5=Runu |last6=Imran |first6=Faisal |date=2023 |title=The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture |url=https://onlinelibrary.wiley.com/doi/full/10.1155/2023/5008420 |journal=Journal of Food Quality |language=en |volume=2023 |issue=1 |pages=5008420 |doi=10.1155/2023/5008420 |issn=1745-4557}} it is combined with sandesh (সন্দেশ). A traditional Bengali sweet made from fresh chhena (curdled milk), the name describes this delicacy—a soft, milk-based shell encasing a liquid center, traditionally filled with Nolengur (date palm jaggery syrup) is a traditional Bengali sweet originating from Chandannagar, West Bengal.{{Cite web |date=2024-11-21 |title=Jolbhora Sandesh: Sweetness with a Splash! |url=https://greengears0.wordpress.com/2024/11/21/jolbhora-sandesh-sweetness-with-a-splash/ |access-date=2025-04-22 |website=SWEET FLAVOURS OF BENGAL |language=en-GB}}

= History =

The Portuguese, when they colonized Bandel, a small township in Bengal's Hooghly, is credited with making the art of chhena based dessert mainstream. Once they started making sweets with chhena, the moira's of Chandannagar, a neighbouring French colony came rushing to learn the technique. The Chandannagar batch got so adept at sweet making that they established the now-iconic [https://www.jalbharasurjyamodak.com/ Surya Kumar Modak]shop in Bhadreshwar. The jolbhora is an eternal part of Chandannagar's heritage as is its French colonial impact. The jolbhora is an example of desire fulfilment and joy of surprise.{{Cite web |title=The Tale Of The Legendary Jolbhora Of Chandannagore |url=https://www.slurrp.com/article/the-legendary-jolbhora-of-chandannagore-product-of-humour-that-reigns-the-mishti-world-1642000296644 |access-date=2025-04-22 |website=Slurrp |language=en}}

= Origin =

The sweet-maker named Surya Kumar Modak{{Cite web |title=Surjya Kumar Modak |url=http://www.jalbharasurjyamodak.com |access-date=2025-04-22 |website=www.jalbharasurjyamodak.com}} prepared a king-sized [https://www.hindusthansweets.com/product/talsansh-small Talsansh] (a common dry sweet in Bengal) but incorporated a pinch of fresh, pure Nolengur inside the sweet. the water leaked out of it when the bite was made, and thus the name comes as “Jolbhora Sandesh” (typically of 4-5 cm length, 5-6 cm height, and 2–2.5 cm of breadth){{Cite journal |last=Sarkar |first=Tanmay |last2=Salauddin |first2=Molla |last3=Paul |first3=Arindam |last4=Choudhury |first4=Tanupriya |last5=Chakraborty |first5=Runu |last6=Imran |first6=Faisal |date=2023 |title=The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture |url=https://onlinelibrary.wiley.com/doi/full/10.1155/2023/5008420 |journal=Journal of Food Quality |language=en |volume=2023 |issue=1 |pages=5008420 |doi=10.1155/2023/5008420 |issn=1745-4557}}

= Local Folklore =

The story begins with [https://www.jalbharasurjyamodak.com/ Surjya Kumar Modak], a master sweet maker from Chandannagar, who crafted this unique sweet in response to an order from the Zamindar house of Telinipara. The challenge was to create a sandesh that would playfully fool the new son-in-law during a family celebration. After much contemplation, Modak ingeniously shaped the sandesh like Talsash (a palm fruit) and filled it with Nolengur , ensuring that when someone took a bite, they would be met with an unexpected burst of sweetness. This clever creation was originally named Jolbhara Talsash Sandesh.{{Cite web |date=2024-11-21 |title=Jolbhora Sandesh: Sweetness with a Splash! |url=https://greengears0.wordpress.com/2024/11/21/jolbhora-sandesh-sweetness-with-a-splash/ |access-date=2025-04-22 |website=SWEET FLAVOURS OF BENGAL |language=en-GB}}

= Ingredients and Process =

The core ingredients of Jolbhora Sandesh is chhena. Freshly prepared chhena  is kneaded until smooth and then combined with grated patali gur (date palm jaggery) and powdered sugar. This mixture is gently cooked over low heat with a small amount of ghee until it forms a cohesive, pliable dough.{{Cite web |last=Ghosh |first=Moumita |title=Jolbhora Taalsans Sandesh {{!}} Easy Recipes to Peek and Cook {{!}} PeekNCook - Plate To Palette - An Aromatic Recipe Journey |url=https://www.peekncook.com/Show-A-Recipe/82300/jolbhora-taalsans-sandesh?utm |access-date=2025-04-22 |website=Moumita Ghosh Recipe Blog PeekNCook |language=en}} The process involves shaping the sandesh, creating a small hole at its base for filling with syrup, and sealing it up.{{Cite web |date=2024-11-21 |title=Jolbhora Sandesh: Sweetness with a Splash! |url=https://greengears0.wordpress.com/2024/11/21/jolbhora-sandesh-sweetness-with-a-splash/ |access-date=2025-04-22 |website=SWEET FLAVOURS OF BENGAL |language=en-GB}}

= Cultural Aspects =

Irrespective of cast, creed, and culture, misti (sweet) plays a vital role in every household of Bengal. Starting from bhog (food offers to God/Goddess) in puja, dessert after lunch/ dinner, and a side dish with luchi (deep-fried at bread) to almost in each and every festival, occasion, and social functions, the existence of misti (sweet) is a kind of inevitable thing in Bengalis’ life. Sweets are an inseparable part of Bengali culture. It is a general custom to offer sweets to the guests in every Bengali household. Sweetmeats were associated with all the cultural and traditional ceremonial events listed on the Bengali calendar. Exchange of sweet is custom on several occasions like the Nababarsha{{Cite journal |last=Sarkar |first=Tanmay |last2=Salauddin |first2=Molla |last3=Paul |first3=Arindam |last4=Choudhury |first4=Tanupriya |last5=Chakraborty |first5=Runu |last6=Imran |first6=Faisal |date=2023 |title=The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture |url=https://onlinelibrary.wiley.com/doi/full/10.1155/2023/5008420 |journal=Journal of Food Quality |language=en |volume=2023 |issue=1 |pages=5008420 |doi=10.1155/2023/5008420 |issn=1745-4557}} (Bengali New Year) people exchange sweets and gifts with their friends and family, and it is considered auspicious to start new ventures on this day.{{Cite web |last=Banerjee |first=Debanjana |date=2023-04-15 |title=Poila Boishakh, Bengali New Year! |url=https://www.thestatesman.com/india/poila-boishakh-bengali-new-year-1503172454.html?utm |access-date=2025-04-22 |website=The Statesman |language=en}}

= Seasonal =

Jolbhora Sandesh is most commonly associated with winter, as the availability of nolen gur is limited to this season. The sweet is often sought after in December and January, when date palm sap is freshly collected and boiled into jaggery.​ The wintry chill signifies the addition of nolen gur to the filling and the summers mean that the jol of the jolbhora is plain white sugary syrup.{{Cite web |title=The Tale Of The Legendary Jolbhora Of Chandannagore |url=https://www.slurrp.com/article/the-legendary-jolbhora-of-chandannagore-product-of-humour-that-reigns-the-mishti-world-1642000296644?utm_source=chatgpt.com |access-date=2025-04-22 |website=Slurrp |language=en}}

= Modern Adaptations =

The introduction of new flavors like mango, chocolate, and strawberry has added a modern twist to this classic treat. At its core, however, Jolbhora Sandesh remains true to its roots.{{Cite web |date=2024-11-21 |title=Jolbhora Sandesh: Sweetness with a Splash! |url=https://greengears0.wordpress.com/2024/11/21/jolbhora-sandesh-sweetness-with-a-splash/ |access-date=2025-04-22 |website=SWEET FLAVOURS OF BENGAL |language=en-GB}}

= Nutritional information =

• Naturally Sweetened: Nolen gur is less refined than white sugar and contains minerals and antioxidants.
• Protein-Rich: Contains good-quality milk protein, helpful for muscle maintenance.
• Calcium Boost: Supports bone health due to its dairy base.
• No Artificial Additives (if made traditionally).{{Cite journal |last=Sarkar |first=Tanmay |last2=Salauddin |first2=Molla |last3=Paul |first3=Arindam |last4=Choudhury |first4=Tanupriya |last5=Chakraborty |first5=Runu |last6=Imran |first6=Faisal |date=2023 |title=The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture |url=https://onlinelibrary.wiley.com/doi/full/10.1155/2023/5008420 |journal=Journal of Food Quality |language=en |volume=2023 |issue=1 |pages=5008420 |doi=10.1155/2023/5008420 |issn=1745-4557}}

class="wikitable" |+ !Nutrienta !Value

Protein |19.7%

Fat |17.7%

Moisture |13.9%

Carbohydrate |47.7%

Ash |1.6%

Shelf life |15 days

= References =