Discover 10 Mouth-Watering Bengali Sweets You Can’t Miss
3 min read
1. Mishti Doi
Mishti Doi is a traditional Bengali dessert made from sweetened yogurt, often prepared by fermenting milk with sugar or jaggery. Its creamy texture and caramelized taste make it a popular treat in the eastern part of India, especially in West Bengal. The dish is often garnished with nuts or spices for added flavor and is served chilled.
2. Shondesh
Shondesh, also spelled as Sandesh, is a popular Bengali sweet made primarily from fresh cheese (chhana) and sugar. It is known for its smooth texture and comes in various flavours, including cardamom, saffron, and jaggery. Shondesh is a beloved traditional dessert often served during festivals and special occasions.
3. Roshogolla
Roshogolla is a popular Indian sweet made from chenna (cottage cheese) balls, which are soaked in a light, sugary syrup. Originating in Bengal, it is known for its soft, spongy texture and sweet, delicate flavor. This dessert is a staple in festive celebrations and is enjoyed across India and abroad.
4. Chomchom
Chomchom, also known as cham cham, is a traditional Bengali sweet made from milk solids (chhana) and semolina. It is typically shaped like a cylinder or oval, cooked in a sugar syrup, and often filled with cream or nuts. Chomchom is known for its soft, spongy texture and is a popular treat during festivals and celebrations in India and Bangladesh.
5. Patishapta
Patishapta is a traditional Bengali dessert made during festivals and special occasions. It consists of thin pancakes made from a batter of rice flour and semolina, filled with a mixture of sweetened coconut and jaggery or khoya (milk solids). The pancakes are often rolled up and served warm, making for a delicious and comforting treat.
6. Puli Pithe
Puli Pithe is a traditional Bengali sweet made during the Poush Parbon festival in West Bengal. It consists of rice flour dumplings filled with a mixture of coconut, jaggery, and spices, and is typically cooked in tamarind-flavoured water for a unique tangy taste. This dish holds cultural significance as it is enjoyed during the harvest season and reflects the region’s rich culinary heritage.
7. Narkel Naru
Narkel Naru is a traditional Bengali sweet made from grated coconut and jaggery or sugar. It is often shaped into small, round balls and is a popular treat during festivals like Durga Puja and Lakshmi Puja. The sweet is known for its delightful taste and aroma, with a chewy texture from the coconut and a rich sweetness from the jaggery or sugar.
8. Labang Latika
Labang Latika is a traditional Filipino dish that consists of rice flour dough shaped into small rolls or balls and cooked in sweet coconut milk. It is often flavored with pandan leaves or banana essence for an aromatic and distinct taste. This dessert is usually enjoyed as a snack or a treat during festive occasions.
9. Payesh
Payesh is a traditional Persian rice pudding dessert made with rice, milk, and sugar, and often flavoured with rosewater or saffron. It’s typically garnished with spices like cinnamon or cardamom and sometimes topped with nuts such as pistachios or almonds. Payesh is a popular dessert for special occasions and gatherings in Iranian cuisine.
10. Pantua
Pantua, also known as Pantowa or Pantua, is a traditional Bengali sweet made from khoya (thickened milk) and chhena (fresh cheese). It is similar to a gulab jamun but often has a lighter, spongier texture and is typically soaked in a sugar syrup infused with cardamom. This sweet delicacy is a popular treat during festivals and celebrations in the Indian subcontinent, particularly in the states of West Bengal and Bangladesh.
