Zakir Azad, Cumilla

Sweets and rasgolla are made from the English rule. Yet that trend continues. Varella village in Burichang upazila of Cumilla. Rasgulla, Jilapi and Rasmalai were made in that village 120 years ago. Unique in quality and taste. So even after so many years the demand is much higher.

The artisans of Rasgolla never skimp on tradition. So despite being a sweet shop in Mooseball, at least 80-90 kg of rasgolla and sweets are sold every day.

It can be seen on the spot that the sweet shop appeared in Varella West Bazaar of Burichang Upazila. Divided into two parts. One part is made sweet. Elsewhere, sweets and spices are sold. The shop is known to the locals as one. Show it to anyone.

This shop has been making sweets like Rasgolla, Rasmalai, Dadhi, Jilapi and other sweets since 120 years ago. Over time, only rasgolla-ramsamalai and jilapi are made. Hajir sweets have a reputation among the people of different districts for being unique in taste and meaning.

Sujat Ali Master, former president of the Awami League of Greater Varella Union, said he was born in 1939. Hajir sweets are made even before his birth. He added that many tests have been done. This sweet rasgolla rasmalai is very ancient in the greater Cumilla district. Unique in taste and meaning.

Rasgolla maker Faisal said he makes at least 80/90 kg of rasgolla every day. Besides, Rasmalai Jilapi is also made. He always uses cow's milk to make rasmalai. President of Cumilla Burichang-Brahmanpara Student Welfare Parishad Rubel Ahmed Shukria distributed sweet rasgolla at various social events from Hajir sweet shop. As well as studying, he worked as an entrepreneur to provide sweets. He said there is a different demand for sweets and rasgolla in the Varella market.

Buyers who once ordered sweet rasgolla and rasamlai khan re-order. Md. Abu Kausar, salesman of Hajir sweet shop, said that rasgolla is sold at 190 rupees, black jam at 160 rupees and rasamlai at 220 taka per kg. Buyers come from far and wide because it is affordable and incomparable in taste.

Abul Kalam, the proprietor of Hajir Sweets, said that they have been making Rasgolla Sweets and Rasmalai for more than 120 years. He sells at least 80/90 kg of rasgolla every day. They use cow's milk from their own farm to make rasmalai. The sweets they make are healthier than other sweets in the district. Large in size, fun to eat and also interesting to look at.