Bengali Sweets

Bengali cuisine is known for its wide variety. This same variety is evident in its dessert section as well. Bengali sweets are known for their variety and also for the ways, in which the diverse ingredients were used, be it chhana or coconut.

And who can forget the taste of pithes prepared by our moms and grandmas on special occasions? The wrapped pithes were usually made from rice flour and the filling inside ranged from sweetened khowa to a thickened coconut filling flavored with jaggery. Pithes were often accompanied by sweetened kheer or light liquid jaggery. The variations also included shapes like stars, crescent, and so on.

Mishti doi, or sweetened yogurt, is considered one of the essentials of the dessert sections on auspicious occasions. Special occasions in Bengali households also mean the preparation of an array of special sweets. The most common among them is the malpoa. Made from semolina and flour, malpoas are fried and then dipped in thickened sugar syrup for that particular taste.

The classic examples of sweets from Bengal include those prepared in the household kitchens. The women of the house were expert cooks and were known for different kinds of sweets like patishapta (a roll made from rice flour with a filling of khowa kheer), payesh (kheer with rice), chandra puli (half-moon shaped sweets made from coconut), narkel naru (ladoos made from coconut) and so on.

The rosogolla is perhaps the most famous among all Bengali sweets. Sandesh comes a close second. Made from chhana, fresh cottage cheese, rosogolla and sandesh are examples of the uniqueness of Bengali sweets. Did you know the person famed for preparing sandesh for the first time was Nakur Moyra? Or that the sweet ladikeni was named after Lady Canning, in whose honor it was first prepared?

Or the chhanar payesh prepared by mother? is incomplete without an elaborate dessert section. Bengali sweets like , sandesh, jilipi, chandrapuli, pantua and are an integral part of Bengali culture. How can one forget the taste of jilipis on a fresh morning? Or hot rosogollas after a five course Bengali meal?

Remember the patishaptas made by grandma on special occasions