Bengal which was previously known as "Gour Banga" got its name for abundant production of gour (jaggery). Sweet is invented experimentally out of sheer necessity from casein (chhanna). During the days of 19th century, milkman in West Bengal was left with plenty of unsold milk. The unsold milk would try sour and form chhanna. To make it palatable, molasses and sugar were mix with it. A paste was formed. This uneven soft paste was called "Makha", which is the precursor of today's sandesh. A sweet meat artist, came from a village Janai district Hoogly started a small shop at Bowbazar, area in year 1826 for specially sandesh. He mastered the art of sandesh making by the correct mix of sugar and flour. Today, Sandesh is one of the most popular Bengali sweet dishes in India.
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