Soaking in culture, talent and sweetness, West Bengal is the land that has fiercely experimented and given birth to innumerable sweet creations that are fondly enjoyed throughout the country. Toying with a mix of ghee, flour, cottage cheese, sugar, milk and jaggery each combination and permutation is nothing like the other. And each exquisitely delicious. Ranging from the debated Roshogolla to the Spring treat Patishapta, the list of Bengali desserts is endless.
One sweet that exemplifies evolution is the Sandesh. It’s made of milk that is sometimes replaced with cottage cheese and sugar. It comes in various shapes and flavours and makes for an all-time irresistible mithai.
The golden envelope of scrumptiousness, Lobongo Lotika is another one of West Bengal’s confectionary creations. Made with flour, cloves, sugar and coconut, this is a snack time hit that oozes richness in every bite.
So close to the French crepe in appearance but with elevated sweetness is the Patishapta. This delicacy is prepared mostly around Makar Sankranti. One bite of this deliciousness and its flavours are etched in your memory for all times.
The cloud of goodness, the Malai Chom Chom is another divine food from West Bengal. Made of sugar, milk, khoya and flour, it’s soft and juicy and delicious in the most unexplainable manner.
Popularly found in earthen pots, the fermented, thickened and sweetened milk is the kind of yoghurt found in every Bengali home. Unlike flavoured yoghurts, the caramel-coloured smoothness, that is the mishit doi, is close to being the food of the gods.
A close cousin of the celebrated gulab jamun is Bengal’s Kalojam. Here dumplings made of flour, semolina and milk are deep fried till it turns the darkest shade of chocolate and doused in the sticky gorgeousness of sugar syrup.
Raj Bhog is close to the iconic Roshogolla but this delicate dessert comes with a twist. Stuffed with dry fruits and coloured with saffron, the sight and smell of this define what irresistible actually is.
Another variant of the old mix of cottage cheese, khoya, flour and sugar is the Chanar Jeelapi. You know it’s delectable when you see the deepest golden shade from being fried with the sheen of the sticky sugar syrup.
With a plethora of such grandness in a variety of desserts, there is no debate why all things in Bengal are just a little bit sweeter than anywhere else and absolutely unforgettable.