10 Tastiest Bengali Sweets:

I am not very fond of sweets though my husband is. After living abroad getting fresh sweets is challenging what you get is a frozen one. As I am a passionate cook I start making sweets at home. When  I get success in making one I start making others. Firstly I struggle but later on, it came easily.

Here I am foregathering 10 tastiest Bengali Sweets. These sweets are delicious, mouthwatering,  and if you followed properly the recipe it is not very tough to make.  All these sweets base is Channa the homemade cheese. I am including the link here about making soft good Channa. Try them and let me know how it comes out.

How to make Channa Link

Rosogolla 

Roshogolla is famous and favorite sweet in all. It is emotion and love for Bengalis. They are made out of Chana( Indian cheese) and sugar syrup. Milk is curdled to make chana or cheese, then after draining all the excess water, it gets kneaded until it became softly. Then in bubbling boiling syrup small balls out of kneaded cheese added and after boiling for 25 minutes it became soft and spongy and become sweet 'Roshogolla'
Recipe linkRoshogolla

Rajbhog

'Rajbhog' is a bigger version of Roshogolla. Raj means king, bhog means food, so Rajbhog means food for the king which needs to be something special. Usually on special occasions or festivals, this sweet is made. Rajbhog is stuffed with dry fruits and yellow in color by adding saffron on the sugar syrup. Other than that the process is the same as Roshogolla.

Recipe link Rajbhog

Baked Roshogolla

For Baked Roshogolla normal Roshogolla is made then it is baked in thick milk pudding and garnished with assorted dry fruits. It's tastes delicious. Sometimes this dish is made with leftover Roshogolla.

Recipe linkBaked Roshogolla

Rasmalai

Rasmalai is a very delectable dish. Usually in the time of festivals especially in the time of Diwali( The festival of light), this sweet is made. The round patties type Roshogolla is made then it is dipped in thick milk pudding and garnished with saffron and dry fruits( Pistachios, almond).
Recipe link Rasmalai

ChamCham

 Chamcham is also made out of Chana in the same process of Roshogolla, however, the shape is not round it is oblong like. After making oblong like Roshogolla it needs to be taken out from the sugar syrup. A lengthwise cut is made for stuffing, Khoya( solidified milk), and dry fruits with saffron are stuffed inside then the sweet need to roll out in desiccated coconut or khoya (solidified milk)powder. Lastly, pistachios and saffron are used to garnish at the top.

Recipe linkChamcham

Mango Malai ChamCham

You need to taste this sweet to understand how delicious and heavenly its tastes. Mango is the main ingredient of this dish.  For this sweet Chamcham is prepared, without stuffing it, Chamcham dipped in thick mango milk pudding and lastly garnished with sliced pistachios. A delicacy of this sweet is the flavor of mango.

Recipe link Mango Malai ChamCham

Langcha

 Gulabjamun/ Pantua

Langcha and Pantua are made out of the same process, yet the shape is different. Channa with other ingredients is kneaded then after giving shape it needs to be fry on oil then after it gets brownish color its needs to be taken out and dipped in sugar syrup. Langcha is famous in the place called Shaktigar in WestBengal. Pantua is popular everywhere in India though the name changed in Gulabjamun in other states outside WestBengal.

Recipe linkPantua/ Gulabjamun
                 Langcha

Sandesh

Sandesh is also made out of chana. Chana with some other ingredients kneaded and cooked with sugar then shaped in a block for the design.  Like the black block in the picture. Different taste and varieties of Sandesh is available in sweet shops, famous is Nalengurer Sandesh, Chanar Sandesh, Mango Sandesh, Makha Sandesh, etc.

Above all pictures of Misti or sweets are homemade, however, in Kolkata, several renowned sweet shops are making sweets every day for selling and they even take bulk orders for occasions and festivals. 

Recipe linkSandesh

Patishapta

Some special 'Misti' which is known as 'Pitha' are usually made at the time of harvest of rice in the mid of January.  This harvest festival is known as the Poush Parbon or Pitha festival. The most popular and famous 'Pitha' is 'Patishapta.' 

Recipe link Patishapta

Try these sweets and please pour your comments on how they came out for sure.