Feast for sweet tooth!
Sweets are an indispensable part of the rich Bengali cuisine. The land of Bengal takes immense pride for their plethora of delectable ‘mishtis’. It can be evidenced by the wide popularity of Rasgulla, Mishti Doi and Sandesh in the whole country, across all cultures and ages. Try some of these enticing sweets of West Bengal, we are telling here.
The thick sweetened yoghurt is just extremely flavoursome for its velvety and mouth-melting taste. Very simple to make, this dessert served in earthen pots can make anybody addictive to its taste. A part of every big and small event of West Bengal, Mishti Doi is now popular all over the country.
Bhappa Doi is prepared by steaming the sweetened yogurt with toppings of dry fruits. Exclusively a Bengali Mishti, it is best savoured by taking it out directly from the refrigerator.
Widely famous in Bengal, Nariyal Ladoo needs no celebration for its preparation. Made from grated coconut, milk and sugar, it is one of the popular home-made mishtis among Bongs.
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 is good dessert to give a treat to your sweet tooth.
The crown of all the Bengali sweets, Rasgulla needs no introduction. This snow-white spongy sweet dipped in sugar syrup is a great delight to pop in the mouth. Pronounced Rosogulla in Bengali accent, this all-time favourite mishti of Bengalis needs no festivity to gobble up.
Carrying the hallmark of authentic Bengali Cuisine, Sondesh is one of the most popular Bengali sweet made with Chhena (fresh cottage chesse) and sugar. Popularly called ‘Sondesh’ in Bengal, this sweet is remarkable for its crumbly taste. This dish is available in various varieties and flavours like – Karpak Sandesh, Norompak Sandesh, Pranhora Sandesh, Golap Sandesh, Pineapple Sandesh, and Coconut – Almond Sandesh.
Nolen Gurer Payesh
Nolen Gurer Payesh got this unique name for the use of gur (jaggery) in its preparation. A unique form of rice pudding, this dessert is relished for its richness of sweet jaggery accompanied with thick milk and rice. Especially prepared in winter season from the fresh jaggery available at that time, it is noteworthy for its creamy taste.
Prepared by unique twist in normal style Boondi Laddu, this round balls of dessert looks irresistible to control oneself. Made of colourful boondi, cashew and mawa, it is one-of-a-kind you must try.
Carrying an intriguing name, Chitrakut comes directly from the heart of Bengal. Prepared by cottage cheese, khoya, rava, refined flour and sugar syrup, this delectable mishti belongs to the unheard recipes among non-Bengalis.
This typical Bengali mithai, is similar to Rasgulla but different for its sugar consistency and shape. Prepared with Chhena, this sweet is coated with milk powder or khoya.
Moving to the lost recipes of Bengali cuisine, Komolabhog is made out of freshly prepared cottage cheese, mixing it cautiously with orange juice. This fine blend of sweet with orange juice/essence is very satiating to taste buds.
Rangalu R Puli
Puli or pitha is a part of traditional cuisine confined to eastern parts of India like Assam, Bengal, Bihar, Jharkhand and Orissa. Although this dish follows some common basic steps in its preparation, there is a wide variety of pitha. Rangalu R puli is one of such variety, which is cooked by using sweet potatoes, coconut and jaggery. Due to the availability of sweet potato in winter time, this dessert is prepared and relished only in that duration.
Abar Khabo, popular in Bengal region as ‘heart stealer’ justifies the meaning of its name for its appetising taste. Prepared from chhena, sugar, saffron, pistachios, raisins and khoya this sweet will leave you craving for it. Visit any sweet shop in Bengal to have this awesome dessert as they are always loaded with Abar Khabo.
The spongy balls of Kesar Bhog are prepared by flavouring Rasgulla with saffron strands. The yellow texture of this mishti is nonetheless eye-catching than its tempting taste. Try once and you can’t help yourself by popping these at least a dozen.
This traditional Bengali mishti is as tasty as its tempting chocolaty texture. The lengthy procedure of preparing this sweet is done by deep frying khoya cakes, followed by dipping it in sugar syrup. This sweet is not found easily in all the sweet shops of West Bengal except during festivals.
As irresistible as its name, Rasmadhuri is prepared by squeezing mixture of sandesh and dry fruits in rasgulla. Also known as Kheerkadam or Raskadam, this sweet is extremely tasty for its two different layers. The perfect preparation of this sweet requires skilled culinary art.
Especially prepared to celebrate Makar Sakranti, Pati Shapta is very famous among Bongs. The preparation of this sweet dish goes through arduous journey of cooking. But the final product is worth for the time and effort taken. The traditional dessert is mixture of coconut, milk and jaggery enfolded in cooked rice layers.
This unique traditional sweet of Bongs looks similar to Gulab Jamun, but different in its preparation and taste. Prepared from chhena, semolina, khoya and sugar, these round balls are awesome for their soft inner core and deep brown outer layer. Have some of this sweet for a heavenly taste.
Chhena Murki is a syrup coated Bengali sweet in the shape of cubes. Extremely popular in Bengal, this sweet can be prepared by following quick easy steps.
Lobong Latika is prepared by a variety of dry fruits requires much time and hardship in its preparation. Deviating from the chhena methais, this sweet is cooked by wrapping the mixture of khoya, grated coconuts, and nuts in a layer of maida and after dipping it in sugar syrup this enfolding is artistically and proficiently sealed with cloves. Hence, the sweet got its beautiful name due to the use of clove (lobong in Bangla).
Start ticking off the long list by trying these sweet delights.