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Message: <blockquote data-quote="Bilal9" data-source="post: 13526796" data-attributes="member: 154508">You have to realize that Bangla as an area in the early days had a lot of traders and exchanges of travelers - not only from the rest of India and Indo-China but also China proper and points much farther away.I was astonished to know that Soan Papdi (my favorite dessert) was invented in Turkey (Pişmaniye or Pishmaniya) and is also popular in Iran. In Iranian stores you have to go ask for "Peshmak" or "Pashmak" - the root word relation here "hairy" or "Pashm" is clear. The Turkish/Iranian variety is not as greasy as the Indian or Bangladeshi variety (probably introduced during Mughal times in India and Bangladesh).Here is how they make Pişmaniye in Turkey. Used to be manual but nowadays they have motorized equipment.[MEDIA=youtube]NxpKbG-GqiE[/MEDIA]There are other foods in Bangladesh (especially breakfast foods and desserts) which have origins overseas - even as far as Portugal/Spain. Firni (Payesh) is very similar to Arroz Con Leche (Spanish Rice Pudding). The addition of rose water is a local customization. In Spain they used orange blossom water as flavoring - because citrus is a common crop in Spain.</blockquote>