Balaram Mullick & Radharaman Mullick, the legendary sweet makers from Kolkata have been practising their craft since 1885, mastering the art of both traditional and contemporary treats. The rich heritage and authentic flavours have made the brand a household name. After 137 years, the fourth-generation entrepreneur Sudip Mullick is aiming to take the brand international and make it synonymous with the City of Joy.
The history of this brand dates back to the time when Ganesh Chandra Mullick arrived in Kolkata from Konnagar, West Bengal in 1880. He came to the city in search of work, and spent several years working in a small sweet shop, learning the intricacies of making sweets. Ganesh spent months researching the idea of opening his own shop. In 1885, they finally opened their first store in Bhowanipore, one of the busiest locations of that time.
“The opening of every new outlet has marked a significant milestone for us, but the Lake Garden store holds a special significance. Moreover, the transformation of our entire Bhawanipore outlet into a Balaram House, accomplished over the past two years, stands as a major achievement for us,” says Sudip Mullick, Director, Balaram Mullick & Radharaman Mullick
Having established itself as a pioneer of baked sweets, the brand is also famous for its mouth-watering Rosogollas and classic Sandesh that are created with the finest ingredients and are widely embraced. Some of their signatures include “Baked Roshogolla”, “Amrita Paturi Sandesh”, “Baked Sandesh”, “Baked Doi”, “Nolen Gurer Rosogolla”, “Abar Khabo Sandesh”, “Patishapta Pithe” to unique and lesser known “Mango Gelato Sandesh”, “Ice Cream Sandesh”, “Litchi Payesh”, “Blueberry Doi”. The brand also has savoury items such as “Radhaballavi”, “Singara”, “Cheese Paneer Sub Sandwich”, “Veg Burger”, “Dahi Vada” amongst others.
Here are some recipes that you must try:
Chocolate Bonbon Sandesh:
Ingredients
250 grams Chenna
60 grams Sugar
50 grams Cocoa powder
200 grams Melted chocolate
Method
Mix Chenna, sugar and cocoa powder well and make a pak. Keep aside and let it cool down.
Take a silicon mould and pour in melted chocolate, cover sides and freeze. Once frozen, pour in the cooled down sandesh mixture until it reaches the top. Cover this with melted chocolate and seal the sandesh.
Ready to eat!
Jolbhora Sandesh
Ingredients
250 grams Chenna
70 grams Gur
Honey
Sugar syrup
Method
Mix Chenna and Gur in a hot kadhai and make a pak. Keep aside and let it cool down.
Divide the mixture into equal parts and make a mould.
Take chaanch and make impressions into the sandesh, use a small stick or your index finger to make a small hole. Use liquid gur or honey or sugar syrup and little sandesh to seal it.
Ready to eat!
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