West Bengal has a wide range of cuisines to suit all tastes. Bengalis have an incredibly sweet taste, and the diversity of sweets and pastries offered in the region is incredible. Although some of those distinctly Bengali delicacies and ingredients have now spread throughout the nation, there are still a number of Bengali sweets that have yet to achieve their full potential and appeal.
Mishti Doi
The velvety and delightful Mishti Doi is one of Bengal’s finest popular and well-known sweets. This sweet dish made up of smooth evaporated milk and palm sugar, this a must-try on your trip to Bengal. Bhapa Doi is another type of curd that is frequently decorated with nuts and serves as a delightful dessert.
Roshogolla
Roshogolla is a smooth circular mithai made of Chhena and dunked in a sugary syrup that is one of the most famous Bengali sweets. Rajbhog is a near cousin of this famous dessert, with a delectable stuffing consisting of fruit, saffron, cardamom, and other spices in the centre. It’s frequently hard to stop after just one bite of this dessert.
Shondesh
Shondesh is a bit drier Bengali Mithai that comes in a variety of flavors. This dish, which is made with condensed milk, sugar, and/or jaggery, can be molded into various forms and patterns. A Nolen Gurer Shondesh, which is produced using a special and especially tasty type of jaggery, is recommended.
Rasmalai
Rasmalai, like so many other Bengali desserts with an Odisha background, is quite popular in India. It’s made of little sugary chhena balls drenched in malai and flavored with cardamom. Sugar syrup, milk, saffron, nuts, and kheer are used to make it. The little balls are dipped in heating milk cream and cooked.
Patishapta
The Patishapta, a festive favorite made of a delectable crepe encasing a blend of coconut, cardamom, jaggery, khoya, and dry fruits, is one of the best Bengali sweets. This is a celebration favorite, particularly at festivals celebrating the seasons and harvest.
