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Varanasi i.e. Banaras is one of the most special and popular tourist destinations of India. The ghats here, Ganga Aarti, temples and old streets attract everyone. But if we talk about food and drinks, then Banaras is truly a heaven for sweet lovers. Many types of delicious sweets are available here, but one such sweet is very famous in winter, whose name is Palang Tod. Hearing the name of this sweet, people get surprised as to why the name ‘Palang Tod’? It does mean ‘bed breaker’ but don’t worry, it’s not anything violent! It got this name because this sweet is so thick, creamy and rich that after eating it, the stomach is completely filled.

There is so much heaviness and lethargy in the body that it seems as if you will fall straight on the bed and the bed will break. Local people jokingly say that anyone can ‘break the bed’ by eating this sweet. This sweet is made and eaten especially in winter. It is available only from Diwali to Holi, i.e. in the months of December to February. It gives warmth and strength to the body in cold weather. In olden times, people used to make it during the wedding season, especially for newly married couples. It is said in folklore that this sweet gives a lot of energy and helps in making the night memorable. That’s why it is also called ‘Source of Winter Power’.

How is a bed made?

This is not a quick sweet to make. It takes a lot of patience and hard work. It takes at least 10 to 12 hours to make it in the traditional way. Nowadays, it is not cooked on gas, but on cow dung cakes or low wood flame, so that the real taste comes out. The preparation process is something like this: First of all buffalo milk (sometimes cow’s milk also) is heated on very low flame. Thick layers of cream are deposited on top of this. These layers of cream are slowly collected and placed one above the other. As the layers are formed, light sugar syrup is added in between. Saffron, cardamom and sometimes other spices are added to the syrup, which gives aroma and hot taste to the sweet. Finally, a generous topping of finely chopped almonds, pistachios and other dry fruits is made. The entire process is done very meticulously, so only a few specialized shops in the old streets of Banaras make it in the true traditional way. It is made in very small quantities every day, like only 8 kg at a shop, and gets sold out quickly.

When is it best to eat it?

Palang Tod is a special winter sweet. When it is very cold, then it is really fun. It is usually served in a small earthen pot or bowl. Sometimes hot milk with saffron is also given along with it, which makes a wonderful combination with its cream.

How much does it cost?

This sweet is a bit expensive because it requires pure cream, saffron, good dry fruits and a lot of hard work. Generally, the price of 1 kg can be Rs 1,000 to Rs 1,500 or more (there may be some variation depending on the season and shop). But once tasted, people say the price is worth it.

Where can you find Palang Tod in Varanasi?

It is not available at every shop. Mostly found in the narrow streets of the old city. Some very famous places are: Bhairav ​​Sardar is the most famous one. The pucca palace in the Chowk area is located on Nandan Sahu Lane or nearby, just opposite the Parshuram Temple. This family has been making it for more than 60-70 years. Very little is made here every day and people stand in line to take it away. Raj Bandhu Sweets: This is also considered good in Kamachha or Kachari area. There is a good crowd here even in winter.