The kheer kodombo has a sweet little surprise hidden under the outer covering of dryish channa (sweetened paneer/soft milk cheese) of sandesh like consistency. As soon as you bite into it, you will encounter a rosogolla steeped in sugar syrup just below the surface. :)
After all these years, I finally discovered that the true origins this sweet is not really 'Benagli' per se since Bengali sweets use channa-almost exclusively instead of mawa and kheer. Although the rosogolla inside is channa, the outer covering assimilates sweet making traditions from other parts of India.
I am always pleasantly surprised to see how eco friendly the bengali sweet shops are still. Notice the degradable recycled cardboard box sans plastic lamination. Sadly they are losing out to the more industrial sweet makers who give a more durable but more plastic box these days.
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