User:Symoum Syfullah Priyo/sandbox

Sabitri (সাবিত্রী) is a traditional sweetmeat originated in Meherpur, a southern district of Bangladesh. Unlike other Bangladeshi sweets made from milk scrapings, Sabitri is not much soaked in juice. Rather, it is succulent from within. Its taste remains unchanged for a long time in normal temperature.

Name
Basudeb Saha, who introduced Sabitri, used pure ingredients for this purpose. The word sati-savitree is used to mean something pure. So the confection got its name.

History
During the British rule in India, Sabitri was introduced by a confectioner named Basudeb from Meherpur in 1861. He prepared Sabitri in a part of his house made of straw, tally and tin. His shop of Sabitri and Roshkodom was located at the main gate of the house of Zamindar Suren Bose. The Zamindar used to treat his guests serving them Basudeb's Sabutri and Roshkodom. Basudeb's grandsons, Bikash Kumar Saha and Ananta Kumar Saha currently runs the confectionery 'Basudeb Grand Sons' at the place where Basudeb had his shop one and a half century ago. Only Basudeb's descendents are appointed in its production.

Ingredients

 * Milk scrapings
 * Sugar

Recipe
Milk (specially scrapings) and sugar are the main ingredients to prepare Sabitri. Generally 6-8 Sabitri can be made from 1 kg of milk. A key procedure of it is heating milk in a stove at a certain temperature during a sophisticated amount of time.

Geographical Indication
An application was filed to Directorate of Patent, Design and Trademarks for its Maherpur-based sweetmeat. The directorate has taken initiatives to register it as a geographical indication.