Varanasi is one of the most popular tourist destinations in India that is known for its ghats. Alongside that, it is also a heaven for sweet lovers. One of the famous treats that is widely eaten here is Palang Tod. It is a winter delicacy which is famous for its rich taste. At the same time, the mithai is also popular because of stories behind its unusual name.
The sweet has it all: a creamy texture with heavy richness. Traditionally linked to the winter wedding season, Palang Tod has earned a reputation for providing energy and indulgence. It is one of the must-tries for anyone exploring the city.
Why Is It Called Palang Tod? The name Palang Tod literally means “bed-breaker.” The dessert is extremely dense and packed with cream, sugar, nuts and saffron.
There is a joke among locals that if you eat this, you feel so full and heavy that you could fall on a bed and “break” it.
Historically, it was often eaten by newlyweds during winter evenings. Folklore suggests that the sweet gives a burst of energy and vitality, enough to make the night memorable.
Locals also call it a “winter powerhouse” because it provides warmth and stamina when the chill sets in.
How Is Palang Tod Prepared?
Making Palang Tod is not a quick job, it takes patience, skill and at least 10-12 hours of careful preparation. Traditionally, it is cooked over wood fires or cow dung cakes which are said to give the sweet its authentic flavour.
Malai Layers: Buffalo and cow milk are slowly heated to form thick layers of cream. These layers are collected gradually and stacked to create a rich, creamy base.
Spices and Syrup: Each layer is infused with sugar syrup, saffron and cardamom that gives it a warm, aromatic flavour.
Nut Topping: The dessert is finished with a generous sprinkling of finely chopped pistachios and almonds.
The process is labour-intensive and requires attention to detail which is why only a few specialised sweet shops in Varanasi that continue to make it the traditional way.
What Is The Best Time To Eat Palang Tod?
Palang Tod is strictly seasonal and it is generally available from Diwali to Holi (roughly December to February). It is often served in a clay cup (kulhad), sometimes alongside a small cup of saffron-flavoured milk which complements the creamy layers perfectly.
What Is The Price Of Palang Tod?
Because of the effort and premium ingredients, Palang Tod is relatively expensive compared to other sweets. It is usually priced between Rs 1,000 to Rs 1,500 per kilogram. Despite the cost, its flavour and the experience of eating this rich, creamy dessert make it a favorite during winter months.
Where To Find Palang Tod?
Not every sweet shop in Varanasi sells Palang Tod, it is mostly found in the old city’s narrow lanes. A few famous destinations include:
Bhairav Sardar (Lala Sardar): Situated on Nandan Sahu Lane near Parshuram Temple in Chowk, this family-run shop has been crafting Palang Tod for more than 60 years.
Raj Bandhu Sweets: Located in Kachari/Kamaccha, this shop is known for its creamy, rich take on the dessert that draws crowds every winter.
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