Dive into the Sweet Magic of Bengal: Traditional Sweets That Steal the Heart
Written by Pashupati Saha | October 23, 2024
When it comes to sweets, no place in India does it quite like Bengal. This land of poetry, culture, and art has another claim to fame- its mouth-watering, absolutely divine sweets. While treats like Chocolate Mousse, Chocolate Pudding, and Chocolate Barfi have their own charm, Bengali desserts offer an unparalleled blend of flavor and history that will take you on an unforgettable culinary journey. So donÕt wait any longer, delve into these sweet delights of sensory experience.
1. Roshogolla (Rasgulla)
LetÕs start with the undisputed king of Bengali sweetsÑthe Roshogolla. These spongy, syrupy balls of goodness are not just a dessert; theyÕre an emotion.
Ingredients:
- 1 liter Full-fat milk
- 30 ml Lemon juice
- 1 liter Water
- 400 gm Sugar
- 5 ml Rose water (optional)
How itÕs made:
The journey of Roshogolla begins with curdling milk to make chhena (fresh cottage cheese). This chhena is kneaded until smooth, shaped into small balls, and then boiled in a sugar syrup until the magic happens. The result? Soft, spongy balls that burst with syrupy sweetness with every bite. Serve them chilled or at room temperature. Roshogolla never disappoints.
2. Mishti Doi
Mishti Doi is proof that simplicity can be extraordinary. This sweetened yogurt is a Bengali household staple, especially during festivals.
Ingredients:
- 1 liter Full-fat milk
- 200 gm Sugar
- 30 ml Yogurt
How itÕs made:
The milk is boiled and reduced, then mixed with caramelized sugar, which gives Mishti Doi its unique flavor. After adding a spoonful of yogurt, it's left to set in earthen pots, which impart an earthy aroma and enhance the sweetness. The result? Creamy, rich, and mildly tangy yogurt with a caramel undertone thatÕs pure bliss.
3. Sandesh
Ah, Sandesh! This oneÕs for those who like their sweets on the lighter side. Sandesh is delicate, sophisticated, and an absolute delight. Sandesh is one of the most popular Bengali desserts, with a light texture that will make you want to set everything else aside and indulge in it.
Ingredients:
- 1 liter Full-fat milk
- 30 ml Lemon juice
- 100 gm Sugar
- 5 gm Cardamom powder
- A few strands of Saffron (optional)
How itÕs made:
Just like Roshogolla, Sandesh starts with chhena. But hereÕs where the path diverges, the chhena is mixed with sugar and cardamom, cooked on low heat until itÕs a soft, grainy dough, and then shaped into little flat rounds or molded into fancy designs. Some variants even have saffron or pistachio toppings. ItÕs a sweet treat thatÕs as versatile as it is delicious!
4. Chomchom (Chamcham)
Chomchom is the stuff of legends in Bengali cuisine. With its golden hue and rich, syrupy taste, itÕs a dessert thatÕs as much a feast for the eyes as it is for the palate.
Ingredients:
- 1 liter Full-fat milk
- 30 ml Lemon juice
- 300 gm Sugar
- 1 liter Water
- 50 gm Khoya (reduced milk)
- 100 gm Grated coconut
How itÕs made:
Made in a similar way to Roshogolla, Chomchom is boiled in a sugar syrup, but hereÕs the twist: once cooked, theyÕre either rolled in grated coconut or stuffed with khoya. The result is a chewy, sweet treat thatÕs as irresistible as it sounds.
5. Pithe
If you visit Bengal during winter, youÕre in for a special treat: Pithe! These are traditional Bengali rice cakes that are often filled with coconut and jaggery.
Ingredients:
- Rice flour: 200 gm
- Grated coconut: 150 gm
- Jaggery: 100 gm
- Milk: 500 ml
- Water: 250 ml
How itÕs made:
Pithe comes in various forms, but the most popular is PatishaptaÑa crepe-like dessert filled with a mixture of coconut and jaggery. The rice flour batter is spread on a hot pan, filled with the coconut mixture, and then rolled up. Some versions are dunked in sweetened milk for an extra dose of indulgence. ItÕs a winter delight thatÕs both comforting and festive.
6. Payesh (Rice Kheer)
LetÕs end on a high note with Payesh, the Bengali version of rice pudding. ItÕs the dessert of choice for birthdays, festivals, and any celebration that calls for a little extra sweetness.
Ingredients:
- 100 gm Gobindobhog rice (or any short-grain rice)
- 1 lt Full-fat milk
- 150 gm Sugar
- 5 gm Cardamom powder
- 1 Bay leaf
- 5 ml Ghee
- 50 gm Cashews and raisins
How itÕs made:
The rice is first fried in a little ghee, then slow-cooked in milk until it thickens and becomes creamy. Sugar, cardamom, and sometimes a bay leaf are added for flavor, and itÕs finished off with a handful of fried cashews and raisins. The result is a rich, creamy, and aromatic dessert thatÕs perfect for cozying up on a special night.