I believe there is a particular way to eating Bengal sweetmeats. I suppose this is a class of sweetmeats which have a rosagulla like texture and constitution to any part of a fragment. I think the whole piece must be taken in, pressed to the roof with the terminal sulcus ensuring that most of the juice flows along the lateral border and into the receptacle temporarily constructed beneath the tongue. Wash your mouth in that juice and let some of it seep back into the porous pads of the sweatmeat (surprise!) and slowly chew on it. Slowly. Very slowly.