Known for its rich history and traditional cuisine, Munshiganj is a historic district located at the meeting point of the Padma, Meghna, and Dhaleshwari rivers.
Patkhir, a centuries-old sweet treat from Sirajdikhan upazila that has maintained its genuine flavour and traditional preparation method for almost 200 years, is one of its most renowned culinary treasures.
Patkhir, a famous dessert wrapped in banana leaves and made using a labour-intensive, traditional method, originated in Sirajdikhan, an old township in Bikrampur. For the locals, patkhir is more than just a dessert; it is a symbol of history, culture, and identity.
According to local elders, Pulinbihari Dev and his wife from Santoshpara village created the delicacy for the first time around 200 years ago. The couple invented a special technique for thickening milk over extended boiling to make the dessert during a period when milk was plentiful in the area. It quickly became well-known for its unique flavour, colour, and presentation, which increased demand in nearby markets.
Families like Lakshmi Rani Ghosh and Indramohan Ghosh continued the tradition after Pulinbihari Dev. On Thursday, the same age-old method is still being used by successive generations to produce Patkhir.
Five kilogrammes of Patkhir require about 30 litres of locally gathered milk, according to Bishwa Chandra Roy, a craftsman at Adarsh Mistanna Bhander. After a lengthy boiling process, the milk's curd is separated, and either sugar or jaggery is added. Before the thickened khirsa is wrapped in banana leaves, a pinch of turmeric is added for colour, he explained.
Craftspeople claim that encasing the confection in banana leaves prolongs its shelf life and adds a natural scent that improves its flavour. At room temperature, patkhir will stay fresh for two to three days.
During the winter, when it is frequently used to make Pati Sapta Pitha, the delicacy is particularly well-liked. Patkhir from Sirajdikhan is sold every day at neighbourhood confectioneries like Rajlakshmi Mishtanna Bhander, Ma Khir Bhander, and Mahaguru Mishtanna Bhander in Sirajdikhan Bazar, despite the fact that production is still restricted. Every day, about 250 pieces are sold in local markets; smaller amounts are also exported to neighbouring India and certain regions of Europe.
Mahaguru Mishtanna Bhander's owner, Sushant Ghosh, stated that Sirajdikhan sells thousands of Patkhir every day. The price of half a kilogramme of patkhir is approximately Taka 800. Demand and commercialisation have greatly increased since GI recognition, he continued.
On April 30, Patkhir was formally recognised as a Geographical Indication (GI), which bestows a unique status on the traditional dessert and aids in preserving its authenticity. Sirajdikhan's heritage will be further promoted, according to the locals, and this historic delicacy will be preserved for future generations.
