By Rajlakshmi
May 5, 2026
There’s no denying that Bengal is home to some of India's best desserts. If you’re looking for a list of mishtis to try, here’s a list of the best ones.
Bengal is the mithai-lover's haven, and it only gets better when one goes off the beaten track and explores these niches of mishti-making in Bengal.
Powdered rice and besan are mixed at a particular ratio along with ghee, powdered sugar, and saffron. It is turned into a loose paste-like consistency, fried in ghee and put in sugar syrup for a wee bit of time.
Flour & ghee are deep-fried to make gojas, and these fried gojas are then dunked in sugar syrup and allowed to cool. Many Bengali homes prepare this sweet during festivals like Diwali, Holi, and Raksha Bandhan.
Sita bhog is made using dough that combines chhana and powdered rice. The mix is deep-fried in ghee and soaked in sugar syrup. The finished product looks like white rice grains or vermicelli, and is served with tiny gulab jamuns in it.
Made with chhana, maida, semolina, ghee, and sugar, pantua is deep-fried and soaked in sugar syrup. A perfect golden brown pantua is slightly spongy and oozes sweet syrup.
Shor bhaja originates from Krishna Nagar in the Nadia district of West Bengal. This sweet is made from layers of milk cream, deep-fried and soaked in sugar syrup. The process is labour-intensive, but the result is a rich, creamy delight.