Batasa, is form of crystalized sugar, and hence has a longer lifetime. With respect to other sweets, batasa can be preserved for a longer period of time. For, people who stays outside Bengal, batasa serves as the ideal travel partner. The sweet, that is often consumed with puffed rice or “muri” and water is good source of carbohydrate and quick energy. They vary in size but the most prominent of all the variants is the “coat button” shaped batasa. Batasa is common “prasadam” not only at temples but also has its own significance and prominence at dargahs. Regardless of the diversity of Bengal, batasa along with many other items serves as an unifying factor. The district of Midnapore in West Bengal is most famously known for producing Batasa of larger size. The sweet is fondly consumed by people across different socio-economic backgrounds. While Gur batasa has its own taste and is popular. The sugar batasa or the white batasa is the most prominent and widely form of batasa used in the region of Bengal. No religious rituals in Bengal regardless of caste or community is complete without the presence of it. Batasa is an integral part of everyday rituals at everyday Bengali household.
Batasa is a sweet that is most commonly made from jaggery (Gur) or sugar. Batasa is found at a pan Indian level and as many localized variants. At Bengal it is most commonly called as- nakuldana, kadma and math. Like batasa- these are all various forms of crystallized sugar. The sweet delicacy transcends the social boundary and finds its place in every day rituals at every Bengali house hold. As, a part of Bengali tradition, every visiting guest at house is offered with water and batasa. The sweet has long self life and is often liked by kids, it also offers as an substitute to candies. Available in 500gm jar.