Sirajdikhan’s Patkhir preserves 200-year-old tradition. Photo: BSS

MUNSHIGANJ, Dec 18, 2025 (BSS) - Munshiganj, a historic district situated at the confluence of the Padma, Meghna and Dhaleshwari rivers, is famed for its rich heritage and traditional cuisine.

Among its most celebrated culinary treasures is Patkhir, a centuries-old sweet delicacy from Sirajdikhan upazila that has preserved its authentic taste and traditional method of preparation for nearly 200 years.

Sirajdikhan, an ancient township of Bikrampur, is the birthplace of Patkhir—an iconic dessert wrapped in banana leaves and prepared through a labor-intensive, traditional process. More than just a sweet, Patkhir represents history, heritage and identity for the people of the area.

Local elders said the delicacy was first made about two centuries ago by Pulinbihari Dev and his wife of Santoshpara village. At a time when milk was abundant in the region, the couple developed a unique method of thickening milk over prolonged boiling to create the dessert. Its distinct taste, color and presentation soon gained popularity, leading to growing demand in local markets.

After Pulinbihari Dev, families including Lakshmi Rani Ghosh and Indramohan Ghosh carried forward the tradition. Today, Patkhir continues to be produced by successive generations using the same age-old technique.

Bishwa Chandra Roy, a craftsman at Adarsh Mistanna Bhander, said around 30 litres of locally collected milk are required to produce five kilograms of Patkhir. “The milk is boiled for a long time, curd is separated, and then jaggery or sugar is mixed. A pinch of turmeric is added for color before the thickened khirsa is wrapped in banana leaves,” he explained.

According to artisans, wrapping the sweet in banana leaves not only helps preserve it for a longer period but also adds a natural aroma that enhances its flavor. Patkhir can remain fresh for two to three days at normal temperature.

The delicacy is especially popular during winter, when it is widely used in making Pati Sapta Pitha. Though production remains limited, Patkhir from Sirajdikhan is sold daily at local sweet shops such as Rajlakshmi Mishtanna Bhander, Ma Khir Bhander and Mahaguru Mishtanna Bhander in Sirajdikhan Bazar. Around 250 pieces are sold daily in local markets, while small quantities are also exported to neighboring India and parts of Europe.

Sushant Ghosh, owner of Mahaguru Mishtanna Bhander, said several thousand Patkhir are sold from Sirajdikhan every day. “Half a kilogram of Patkhir costs around Taka 800. After receiving GI recognition, demand and commercialization have increased significantly,” he added.

Patkhir officially received Geographical Indication (GI) recognition on April 30, giving the traditional sweet a special status and helping protect its authenticity. Locals believe the recognition will further promote Sirajdikhan’s heritage and ensure the preservation of this historic delicacy for generations to come.