One kadai, sixty years
The shop my grandfather opened sold five kilograms of rasgulla a day. On festival days we now count in hundreds, yet we never turned it into a factory. Sweets are still rolled by hand, chhana is still set fresh each morning, and whatever does not sell that day never returns to the counter.
We began in 1962 from a small shop in old Dhaka. Same kadai, same measure of pak and the same family of karigors even today.
- Established1962
- Shop addressBasudebpur Bazar,Naldanga,Natore
- Opening hoursOpen daily 8:00 AM - 10:00 PM
- DeliveryWithin Dhaka in two hours, outside Dhaka next day by courier
How one rasgulla is born
Four things we have not changed in sixty years
Milk and chhana
Milk arrives at dawn, is boiled and split with lime juice, then pressed under a heavy stone to drain.
Kneading and rolling
The chhana is kneaded on the palm until it turns as soft as butter, then rounded one piece at a time.
Boiling in syrup
Light sugar syrup is brought to a rolling boil and the balls go in, coming out once they double in size.
Cooling and serving
They cool inside the syrup so it soaks right through, reach the counter the same day and sell the same day.
Why our sweets taste different
- Made today, sold today - nothing goes into the fridge for tomorrow.
- Our milk and chhana ledger is open, ask and we will show you.
- If a sweet disappoints you, call us for a replacement or a refund.
- Prices never rise during festivals - the menu price is the price.
Need sweets for a big occasion
Weddings, gaye holud, birthdays or office events - tell us the quantity and we will send you the price and timing.