67:
91:
Lady
Canning died in 1861. Since then the sweetmeat has gained popularity in Bengal. No grand feast was considered complete without the sweetmeat being offered to the guests. The manufacturer was said to have made a lot of money by selling the sweetmeat although some have claimed that its popularity
83:
at some point during her stay in India from 1856 till her death in 1861. In some versions of the tale, the sweetmeat was prepared to commemorate her visit to India in 1856, while in other versions, it was prepared on the occasion of her birthday. Some variations of the tale state that it became her
78:
in the middle of the 19th century. There are various legends regarding the origin of the sweet. According to the most popular legend, a special sweetmeat was prepared by Bhim
Chandra Nag in the honour of
92:
is due to the name rather than the taste. As it gained popularity, the sweetmeat came to be known as "Lady
Canning" which gradually got corrupted to "ledikeni".
274:
84:
favourite dessert, which she would demand on every occasion. According to yet another legend, the sweet was prepared by the confectioners of
80:
51:
196:
159:
55:
301:
296:
222:
The
Hindoos as they are: A description of the manners, customs, and inner life of Hindoo Society in Bengal
220:
148:
Krondl, Michael; Rath, Eric; Mason, Laura; Quinzio, Geraldine; Heinzelmann, Ursula (1 April 2015).
39:
270:
192:
155:
264:
245:
70:
The entrance of Bhim
Chandra Nag, the misti'r dokan attributed to the invention of Ledikeni.
23:
290:
35:
186:
149:
123:
105:
66:
85:
43:
249:
88:
in 1857, after the mutiny, to commemorate the visit by
Canning and his wife.
100:
99:
and ledikeni, but made of rice flour, is mentioned in the 12th century
75:
118:
96:
47:
65:
225:(2 ed.). Calcutta: Thacker, Spink and Co. p. 51.
50:
and flour, soaked in sugar syrup. Ledikeni is named after
46:. It is a light fried reddish-brown sweet ball made of
236:
Krondl, Michael (2010). "The
Sweetshops of Kolkata".
58:, the Governor General of India during 1856–62.
8:
269:. Chicago Review Press. pp. 41–42.
191:. Chicago Review Press. pp. 67–70.
180:
178:
151:The Oxford Companion to Sugar and Sweets
143:
141:
139:
135:
266:Sweet Invention: A History of Dessert
188:Sweet Invention: A History of Dessert
7:
95:A sweet very similar to the modern
14:
1:
34:is a popular Bangladeshi and
219:Bose, Shib Chunder (1883).
154:. Oxford University Press.
318:
27:
250:10.1525/gfc.2010.10.3.58
185:Krondl, Michael (2011).
74:The sweet originated in
263:Michael Krondl (2011).
71:
302:Sweets of West Bengal
69:
72:
40:West Bengal, India
276:978-1-55652-954-2
309:
281:
280:
260:
254:
253:
233:
227:
226:
216:
210:
209:
207:
205:
182:
173:
172:
170:
168:
145:
29:
317:
316:
312:
311:
310:
308:
307:
306:
297:Indian desserts
287:
286:
285:
284:
277:
262:
261:
257:
235:
234:
230:
218:
217:
213:
203:
201:
199:
184:
183:
176:
166:
164:
162:
147:
146:
137:
132:
115:
103:-language text
64:
56:Charles Canning
17:
12:
11:
5:
315:
313:
305:
304:
299:
289:
288:
283:
282:
275:
255:
228:
211:
197:
174:
160:
134:
133:
131:
128:
127:
126:
121:
114:
111:
63:
60:
54:, the wife of
15:
13:
10:
9:
6:
4:
3:
2:
314:
303:
300:
298:
295:
294:
292:
278:
272:
268:
267:
259:
256:
251:
247:
243:
239:
232:
229:
224:
223:
215:
212:
200:
198:9781556529542
194:
190:
189:
181:
179:
175:
163:
161:9780199313624
157:
153:
152:
144:
142:
140:
136:
129:
125:
122:
120:
117:
116:
112:
110:
108:
107:
102:
98:
93:
89:
87:
82:
77:
68:
61:
59:
57:
53:
49:
45:
41:
37:
33:
25:
21:
16:Bengali sweet
265:
258:
241:
238:Gastronomica
237:
231:
221:
214:
204:25 September
202:. Retrieved
187:
167:25 September
165:. Retrieved
150:
104:
94:
90:
81:Lady Canning
73:
52:Lady Canning
38:consumed in
36:Indian sweet
31:
19:
18:
124:Gulab Jamun
106:Manasollasa
291:Categories
130:References
86:Baharampur
44:Bangladesh
32:Lady Kenny
244:(3): 58.
113:See also
101:Sanskrit
28:লেডিকেনি
20:Ledikeni
76:Kolkata
62:History
24:Bengali
273:
195:
158:
119:Pantua
97:pantua
48:Chhena
30:) or
271:ISBN
206:2015
193:ISBN
169:2015
156:ISBN
42:and
246:doi
293::
242:10
240:.
177:^
138:^
109:.
26::
279:.
252:.
248::
208:.
171:.
22:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
