'Palang Tod': Varanasi's Famous Sweet — The Story Behind This 'Bed-Breaker' Dessert Will Surprise You

Varanasi, famous for its timeless ghats and spiritual charm, is also a paradise for those with a sweet tooth. Beyond the temples and riverbanks, the city is home to a unique winter dessert that locals swear by, ''Palang Tod.'' Rich, indulgent, and steeped in folklore, this traditional mithai is as intriguing as its name.Palang Tod is known for its ultra-creamy texture and intense richness. Often associated with the winter wedding season, the dessert is believed to be both nourishing and energising. For visitors exploring Varanasi during the colder months, tasting this delicacy is considered an essential experience.''Palang Tod'' - The Reason Behind The Name The name Palang Tod translates to “bed-breaker,” and locals love sharing the playful

story behind it. Loaded with thick cream, sugar, nuts, and saffron, the sweet is so heavy and filling that it supposedly leaves you completely exhausted—ready to collapse onto a bed and “break” it.Traditionally, Palang Tod was consumed by newly married couples on chilly winter nights. According to popular belief, it provides a surge of energy and warmth, earning it the nickname of a winter power booster among residents.Palang Tod - Preparation ProcessPreparing Palang Tod is a slow and meticulous process that can take anywhere between 10 and 12 hours. The dessert is traditionally cooked over wood fires or cow dung cakes, which many believe enhance its flavour and authenticity.Cream Layers: A mix of buffalo and cow milk is gently heated over long hours, allowing thick layers of malai to form. These layers are carefully collected and stacked.Flavouring: Each layer is soaked in sugar syrup infused with saffron and cardamom, adding depth and aroma.Nut Garnish: The final touch includes finely chopped almonds and pistachios, adding texture and richness. Due to the time-consuming method and precision required, only a handful of old, specialised sweet shops in Varanasi continue to prepare Palang Tod using traditional techniques.

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''Palang Tod'' - Strictly Seasonal This dessert is strictly seasonal and usually makes an appearance between Diwali and Holi, roughly from December to February. It is commonly served in a clay cup, or kulhad, and is sometimes paired with a small serving of saffron-infused milk, which perfectly balances the richness of the sweet.How Much Does Palang Tod Cost?Given the premium ingredients and labour-intensive preparation, Palang Tod comes at a higher price than most Indian sweets. It typically costs between Rs 1,000 and Rs 1,500 per kilogram. Despite the steep price, its luxurious taste and cultural significance make it a winter favourite.Where Can You Find Palang Tod in Varanasi?Palang Tod isn’t available everywhere and is mostly found tucked away in the old city’s narrow lanes. Some of the most popular places to try it include:Bhairav Sardar (Lala Sardar): Located on Nandan Sahu Lane near Parshuram Temple in Chowk, this legendary shop has been preparing Palang Tod for over six decades.Raj Bandhu Sweets: Situated in the Kachari/Kamaccha area, this shop is known for its especially rich and creamy version that attracts long queues during winter.