Written by: Samhati Bhattacharjya
Bengal is known for its rich culture, traditions and especially for its finest delectable delicacies, which obviously includes the huge variety of sweets. However, despite having so many varieties of desserts, the image of Bengali sweets is stuck at Rosogolla, Mishti Doi and Sondesh. This is exactly why, we have decided to list down the top 10 popular and most delicious Bengali sweets that one should try apart from Rosogolla and Mishti Doi. Moreover, Durga Puja is just round the corner and it would be the perfect timing to indulge into some sinfully delicious treats.
1. Kheer Kadam
Kheer Kadam is made by encasing a dry rasgulla or rosogolla (smaller than the usual one), coated first with khoya, which is then dusted with grated dried khoya. It has got its name after Kadamba, a ball-shaped flower with tiny white petals that point in all directions. One can simply pop the whole sweet at one go and relish the taste of both khoya and rosogolla simultaneously.
2. Sita Bhog
Sita Bhog has mass appeal all over India and that itself boasts how amazing this sweet is. This milk based dish resembles rice vermicelli served with tiny balls of gulab jamun that will easily melt in your mouth. Not convinced? Trust me, you’ve to try it to believe it.
Mihidana is often referred to as the micro-cousin of the traditional Boondi. It is derived from two separate words: ‘Mihi’ meaning ‘fine’ and ‘Dana’ meaning grain. The light golden colour of Mihidana will make your heart melt, just like that.
4. Labanga Latika
Labanga Latika is the hallmark of Bengali tradition. This sweet is made up of khoya, maida, grated coconut, cardamom, ghee and nuts and it’s artfully folded into an envelope shape and sealed with a clove. Later, it is fried in ghee, and soaked in thick sugar syrup to give that extra edge of sweetness to it.
5. Chhanar Jilipi
This deep fried sweet is made of paneer, khoya and maida and soaked in sugar syrup (flavoured with cardamom). Chhanar Jilipi tastes the best if served warm after heating it for a few seconds.
Most people have immense love for deep fried sweets, and when it comes to Shorbhaja, sweet lovers simply can’t resist it. Shorbhaja is entirely from condensed milk which has been deep fried. Its preparation is a tedious process but the final result is absolutely worth the effort.
Patishapta, also known as crepes or ‘pitha’, is the most popular among all the pithas. It’s actually a rice flour crepe with coconut and jaggery fillings. Patishapta is preserved for Makar Sankranti, and is always made at home. The delicious softness of the crepe and the sweet filling inside makes it one of the best things that you’ll ever have. In some cases, Patishaptas are also served with a bit of sweet thickened milk on top of the roll, making it super yummy.
Pantua is very similar to Gulab Jamun. The delicious and heart-warmingly rich paste is made from khoya, channa and flour, which is later made into many medium-sized balls that are deep fried, soaked in sugar syrup and then flavored by cardamom.
Langcha belongs to the same family of Pantua, the only difference is that the former is cylindrical and latter is circular in shape. To be true to this sweet, you have to call it Shaktigarh-er Langcha, because it’s credited to have originated from this town in Burdwan district of West Bengal. Coming to its taste, this langcha is super delicious.
10. Joynogorer Moa
This sweet is made from date palm jaggery, puffed rice and clarified butter (ghee), and cardamom. Moa is particularly available in winter because both the puffed rice and the jaggery belong to that season. However, nowadays these are also available during Durga Puja. Joynogorer Moa is often topped with a raisin or two that adds on to the flavor of this sweet ball.