English
বাংলা
The story
Khandal is not a town but a small rural market, Khandal Hat, in Parshuram upazila, roughly 25 kilometres from Feni town and close to the Indian border. That such a quiet place gave its name to one of the best-known sweets of the Chattogram region is part of the charm. The story told locally and in the press goes back to the years around independence, when a confectioner from Cumilla named Jogol Chandra Das came to Khandal to work at a small shop near the high school. He is said to have known dozens of sweets, but the round chhena ball he soaked in syrup was the one that made customers travel to the market. People began to ask for "Khandaler mishti", the sweet of Khandal, and the name stuck.
Sources differ on the exact year, placing the start anywhere from the late 1960s to the late 1970s. What is clear is that after Jogol Chandra Das left, his apprentices kept the recipe going, among them Kabir Ahmad Patwari, whose family still runs one of the two shops most often named as the original makers. Over the decades relatives and expatriates have carried the sweet to the Middle East, Europe, North America, Australia and even Africa.
In February 2024 the Feni district administration picked Khandal's sweets for a geographical-indication application, and by October 2025 the application had been filed and was awaiting a decision from the Department of Patents, Designs and Trademarks. Until it is granted, the sweet is not a GI product, and the name "Khandal" on a box is not a legal guarantee.
How to spot the real Khandal's sweets
The sweet is made from cow's-milk chhena kneaded with a small amount of flour so the balls hold together, then cooked for a long time in sugar syrup. The result is a creamy-white to pale ivory ball sitting in thin syrup, slightly firmer and denser than a Dhaka-style spongy rasgolla, with a clean milky taste and no sourness. The makers stress that nothing but fresh chhena, flour and sugar goes in. A trait that sets it apart is that it is eaten both straight from the pan, while warm, and chilled; many shops in Khandal serve it hot. Very sticky syrup, a rubbery or floury bite, a sour smell or an unusually long printed shelf life all suggest you are not getting the fresh article. Because several shops outside Khandal also use the name, ask where the sweets were made.
Buying tips
Ask the seller whether the sweets are made at Khandal itself or elsewhere in Feni, when the batch was cooked, and whether you are buying them in syrup or drained. Syrup-packed sweets weigh more, so the price per kilo with and without syrup differs; compare like with like. Ask how they will be packed (a sealed plastic tub or tin inside a carton is the safe choice for courier trips) and how many days delivery takes to your area. Since this is a fresh milk sweet, a journey of more than a day or two in hot weather is a genuine risk.
On Midmart every shop decides its own delivery charge, so ordering from two shops means two parcels and two fees. Midmart does not collect payment or arrange couriers; you and the seller settle both directly. Midmart cannot vouch that any listing comes from the original Khandal makers, so put the questions above to the seller and buy only when the answers are clear.
Keeping it fresh
Keep the sweets in their syrup in a covered container in the fridge and eat them within three or four days. To enjoy them the Khandal way, warm a few gently in their syrup before serving; otherwise eat them chilled. Discard them if the syrup turns cloudy or smells sour.
Find Khandal's sweets on Midmart
Search Midmart for “khandal mishti”
Shops from where it is made
No shop from Feni is on Midmart yet.
Every shop on Midmart collects payment its own way and arranges its own delivery — Midmart never handles your money or your parcel. Delivery is charged per shop: order from three shops and you pay three delivery charges.
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