A delightful treat straight from paradise, Mishti Doi is prepared with condensed milk and caramelised sugar.
A festive favourite, Patishapta is a delectable crepe stuffed with a blend of coconut, cardamom, jaggery, khoya, and dry fruits.
Another seasonal offering from Bengal, Boushundi Sandesh can be enjoyed either as a ‘prashad’ or a ‘bhoj’ item. Light, soft, and mildly sweet, Sandesh Bengali dessert is classic rich loved by every household in Bengal.
Another variant of the very well known Rosogolla is Rajbhog. This delicacy is bigger in size as well as stuffed with dry-fruits that makes it all the more flavourful.
Pantua is the most common variant of Mawai Gulab Jamun soaked in sugar syrup. Being rich and heavy it is one dessert which can be served after a major course meal but being durga puja, it called decadently.
Ras Malai is yet another dessert which is pure pleasure food in which round soft sponge balls are dunked in sweet milk poured with saffron.
This sweet dish, incorporates a layer of khoya and powdered sugar with a soft rounded rosesogolla filled inside which is soft and malleable. Each such munch is a curious joy.
A popular Bengali dessert pudding known to be rice and milk based, which is usually thick in consistency, it is made using milk, rice, sugar, ghee, and spices like cardamom and bay leaf with dried fruits and nuts.
Shaped in spirals with decorative edges, Amriti is a Bengali variant of jalebi, made with ground dal, sugar, and cardamom, and fried to perfection in ghee.