Sweets

Kesar petha is a popular sweet from the Indian city of Agra, which is located in the state of Uttar Pradesh. It is a type of candied ash gourd that is flavored with saffron and is often served as a dessert. Petha is made from ash gourd, which is a type of winter melon. The melon is peeled, deseeded, and cut into small pieces, which are then boiled in a sugar syrup until they become translucent and absorb the sweetness of the syrup. Saffron and other flavorings like cardamom or rose water are added to the syrup to give it a distinct taste and aroma. Kesar petha has a chewy texture and a sweet, floral flavor that is often enjoyed with a cup of tea or coffee. It is a popular souvenir for tourists visiting Agra and is also commonly gifted during festivals and special occasions. In addition to kesar petha, there are many other varieties of petha available, including plain, chocolate, and mango-flavored petha.

Bikano Dry Petha

Bikano Dhoda Burfi 400g

Bikano Sweet Deligt Combo 800g

Bikano Besan Burfi

Sabjiana Molasses (Kejur Gur)

Bengali Date Molasses is a type of date molasses that is popular in Bangladeshi cuisine. It is made by boiling and reducing the juice extracted from dates, resulting in a thick, sweet syrup that is commonly used as a sweetener in dishes such as desserts, drinks, and curries.

In Bangladeshi cuisine, Bengali Date Molasses is known as "Khejur Gur" or "Khejur Mithai". It is often used to make traditional sweets and desserts such as "Pithe" and "Payesh", which are popular during festivals and celebrations.

Bangali Date Molasses is a natural sweetener that is rich in nutrients, including vitamins, minerals, and antioxidants. It is a good source of potassium, iron, and calcium, and also contains fiber and natural sugars. It is a healthier alternative to processed sugar and is often used in vegan and vegetarian cooking as a natural sweetener and source of nutrients.

Bengali Date Molasses has a unique, caramel-like flavor that adds a distinct taste to dishes. It is a popular ingredient in Bangladeshi cuisine and is often used to give dishes a sweet and savory taste.