Bengal will be forever famous for its sweets. The sheer range of delectable sweets is enough to make you happy as a clam. Once you bite into these soft and mushy wonders, you’ll be transported to another world altogether. Sweets are an indispensable part of the rich Bengali cuisine and no meal is complete without a sweet in the end.
Below is the list of the delicious Bengali sweets that you should try at least once in your life.
Churned out from sweetened fresh milk curd, sondesh is a staple served in every Bengali household. This little wonder usually comes in shades of milk white and beige. This sweet is available in various varieties and flavours like – Karpak Sandesh, Norompak Sandesh, Pranhora Sandesh, Golap Sandesh, Pineapple Sandesh, chocolate, mango, pistachio, and Coconut – Almond Sandesh and are turning out to be hot favorites too.
The crown of all the Bengali sweets, Rosogulla needs no introduction. Simple yet heavenly, these snow-white soft and spongy balls soaked in sugar syrup make for the ultimate comfort food for many. They are also an all-time favourite mishti of Bengalis needs no festivity to gobble up.
One of the most popular and well-known desserts in Bengal is the creamy and delicious Mishti Doi. It is made with a blend of thick milk and jaggery this is something you simply have to try. Very simple to make, this dessert served in earthen pots can make anybody addictive to its taste.
It is similar to Rosogulla but different for its sugar consistency and shape. Made of flour, coconut, cream, sugar and saffron, this is a typical Bengali sweet. It is oval in shape and often has a brownish hue to it. It can also come in a variety of other vibrant colours. At times, as a garnish, the sweetmeat is coated in mawa or coconut flakes.
Mini rosogullas covered with milk cream and coated with grated khoya is a favourite in the list. This exotic and completely Bengali sweet is made of small chena spheres cocooned in khoya and powdered sugar.
These are yellow spongy balls of Kesar and are prepared by flavouring Rasgulla with saffron strands. Resulting in a yellow texture of this mishti that is nonetheless eye-catching than its tempting taste. They are slightly bigger than the regular rasgulla. Sometimes it is filled with saffron or dry fruits in the centre.
This unique traditional sweet looks similar to a Gulab Jamun, but is different in its preparation and taste. Prepared from chena, semolina, khoya and sugar, these round balls are awesome for their soft inner core and deep brown outer layer.
Mihidana can be best described as the microscopic cousin of the boondi. The dish is made with powdered rice, flour and saffron which is blended with water. This mixture is then poured through a sieve-like ladle and deep fried. These fine particles of fried goodness are then dipped and soaked in sugar syrup and drained.
An advanced version of normal Jalebi, Chanar Jeelipi is prepared with cottage cheese and the cooking method is then followed by dipping it in hot sugar syrup. This succulent sweet made of fresh milk paneer, khoya and maida, chanar Jeelapi is another mouth-watering sweet from Bengal.
Pati Shapta is a traditional Bengali sweet that is a part of every Bengali’s childhood food memory. Prepared on special occasions like Poila Boishakh (Bengali New Year). These thin crepes made of maida, sooji and rice flour are filled with grated coconut and taste delightful. In simpler terms, it is a mixture of coconut, milk and jaggery enfolded in cooked rice layers.