Beyond Rasgulla: 5 Bengali Sweets That Deserve Your Undivided Attention
Updated : August 29, 2021 20:08 IST
From fried pastries, to chenna-dipped confections, there is something for everyone.
If you know anything about Bengali cuisine, you are no stranger to the ever-so-popular roshogolla. While we are all for the fanfare, but to be turning a blind-eye to everything else that the state has to offer in terms of desserts, is just, criminal. The final course of a typical Bengali sit-down dinner comprises a whole gamut of sweets. These sweets are also an intrinsic part of the street-food culture, festivities, weddings and everything special. From fried pastries, to chenna-dipped confections, there is something for every palate. We handpicked five of our favourite Bengali sweets that are too good-to-be-true. Have a look.
1. Lobongo Lotika
Inarguably one of the prettiest Indian dessert there is, lobongo lotika is a fried pastry stuffed with a crumbly mix of khoya and aromatic spices. It is folded and secured with a clove in between (lotika), once fried, these golden-brown pastries are dipped in sugar syrup.
2. Kaccha Golla
This incredibly delicate and sinful sweet is just your rasgulla that does not come dipped in a sugar syrup. This super moist sweetmeat is made with finely kneaded chenna (or cottage cheese), sugar and condensed milk. It does not take seconds for it to melt in your mouth.
3. Kheer Kadamb
A creamy and crumbly layer of khoya and milk encases a rasgulla and what you have a dainty sweet that will make you want to ditch all your diet plans.
4. Bhapa Doi
Move over mishti doi and make way for bhapa doi, another summertime staple made with curd. ‘Bhapa’ in Bengali means steamed and ‘Doi’, as you may have guessed, is curd. It is made with yogurt, condensed milk and saffron strands. Bhapa doi is often called an Indian version of cheesecake, for its creamy texture.
If you are a fan of gulab jamuns, you are sure to like pantua. Pantua is essentially deep-fried confection made with semolina, milk or chenna. It is fried in oodles of ghee and ultimately dipped in sugar syrup.