Last updated on August 22nd, 2023 at 11:29 pm
Bengali sweets are sugar or molasses juice soaked flour or milk- sugar mixed with different sized chicks. Sweet is a very popular ingredient in Bengali food and drink. No occasion in Bengali is full without sweets. When you hear the name of sweets, water comes to the tongue
Numerous well-known sweet shops have been built in the country of Bengal by sheltering sweets. From Ladoo at that early age to Sandesh, Beyond kalojam today, the variety of sweets has gone to the level of art. Different types of sweets, Popular in individual entities with differences in taste and shape and even naming.
Let’s find out about naming and making some Bengali sweets
Here is The 30 Best Bengali Sweets Names List, That You Should Try Atleast Once in Your Life – 2021
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1. Rasgulla
Rasgulla, Rasagola, or Roshogolla is a type of white chhena sweet. It is made of sugar or molasses. Rasgulla is a popular sweet for everyone. Chhena (Many of them are given Suzy Pur) It is prepared by dipping it in hot juice. The dispute between West Bengal and Orissa over Rasgulla is long overdue. In November 2011, the West Bengal government received the GI tag of Rasgulla. As a result, the origin of Rasgulla was established in Bengal
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2. Sitavog and Mihidana
Vardhman’s Sitabhog is a well-known confectionery in Bengal. It looks a lot like basmati rice, it is very tasty to eat
Mihidana of Burdwan is another well-known confectionery of Bengal and is recognized as the traditional confectionery of the country. Mihidana’s patent has been legally granted to the West Bengal government
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3. Langcha
Langcha is a kind of juice sweet. Its color is dark brown. The langcha of Shaktigarh in West Bengal is famous. Its main ingredients are flour, lamb, khoya, sugar. Famous for its extraordinary taste.
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4. Jaynagarer Moa
Jayanagar’s Moya is a very popular confectionery made of Konakchur rice Khai, date molasses, and ghee. The city of Jainagar in the southern 24 Pargana district of the Indian state of West Bengal is very famous for this confectionery. Purna Chandra Ghosh and Nityagopal Sarkar are considered to be the pioneers of Moar commercial marketing
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5. Sarbhaja and Sarpuria
Sarbhaja is a famous sweet of Krishnanagar. The reputation of this sweet made of milk and ghee has spread to Bengal and the Indian subcontinent. Just like Durga Puja, Kali Puja, and Jagadhatri Puja
Sarpuria in Krishnanagar is one of the famous and popular confectionery. When pure milk is burned, it falls on a thick sap. The sap is picked up from the bar and placed on one level after another. After that, the thick sap is fried. Almond on it, Khoya latex, and cardamom are spread and another layer of fried fertilizer is placed on it. Then he was put in milk mixed with sugar
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6. Lal Doi
Red yogurt or latex yogurt or chakku yogurt is one of the most famous confectionery in Bengal. Yogurt or milky confectionery is a cool member of the family. Although the yogurt is usually white, the red yogurt is a distinct delicacy. This yogurt is first prepared by Kalipada Modak. The 150-year-old Panchur sweet shop ‘Lakshmi Narayan Confectionery Store’ is one of the most famous red yogurt shops. Yogurt can be stored for up to ten days after making
7. Roshkodom
Roshkodom or Raskadam is a famous sweet in Bengal. Inside the Roshkodom is a small Rasgulla and on it is a thick layer of latex. Above it is also a sugar-fed poppy grain. It looks like a sack that encloses with a drawstring. This is the traditional sweetness of the Malda district of West Bengal. The main ingredient in the logistics is puppies, Latex, Sugar, and poppy. At first medium to small-sized Rasgulla is made with chicks. Then extra juice is thrown out of the Rasgulla like making granules. This Rasgulla is given a red color and vanilla essence is added.
Then the Rasgulla is covered in a layer of powdery milk. The sweetness is made to look like a step flower with a coating of the medium-sized fried poppy. This sweet stays fresh for up to seven days even if it is not refrigerated. As the price of poppy increases, many confectionery manufacturers use sugar grains instead of poppy. Some people use latex powder instead of poppy
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8. Murabba
Murabba is a kind of confectionery made by soaking in very thick sugar juice which is usually prepared by especially oxidizing any vegetable. Such as Papaya’s Murabba, Pumpkin Murabba
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9. Mecha Sandesh
Macha or Mecha is a popular dessert in the Bankura district of West Bengal. It is also often called Macha Sandesh. The mecha of Beliator is considered to be the most famous and the most famous of all. Mecha is made with mugdal and sugar. At first, the sugar was mixed with the mugdalbatter and rolled properly. Later on, A sugar coating is given. Macha looks a lot like a charm. Previously, the popularity of Mecha’s has declined greatly. At the initiative of the West Bengal government, Newly made sweets will be on the outskirts of Burdwan, Mecha will be produced along with other sweets in West Bengal
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10. Chhanabora
Lalbagh’s Chhanabora is one of the most famous Bengali sweets. The emergence of this dessert in Lalbagh town in Murshidabad district. This sweet is believed to have been discovered about 200 years ago today. Nimai Mandal owned a sweet shop in Lalbagh. He started walking the path of Chhanabora with his hands. Regular cataracts at Nawab Palace from his shop Were supplied. From the silver plate, the Nabab’s would greet the guest and it would make the guests’ eyes or chhanabora. From then on, eye-catching words originated. Although this sweet was confined to Murshidabad before, it was the hand of Patal Saha or Patal Ostad, a sweet merchant in the Sonapatti area of Khagra Since then, Chanabara has spread across the country beyond the borders of Murshidabad. King Shri Manindrachandra Nandi of Kashimbazar was the patron of Chanabara
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11. Manohara
Manohara is one of the most popular sweets in West Bengal. Manohara is very famous in Janai and Beldanga in Murshidabad district of Hooghly district in West Bengal. It is also called Chauni Sandesh in many places. Manohara is a round-the-clock sweet with a layer of sugar on a mound of chicks and sugar or a mixture of sarchanchi and latex. Girishachandra De, a famous confectioner of Kolkata in recent times, And Nakurchandra Nandi introduced Manohara coated with Nalen molasses instead of sugar
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12. Sada Bonde
This confection was very dear to Thakur Sri Ramakrishna Paramahansadeva in the sada bonde of Kamarpukur. This confection has a fundamental difference from the conventional bows. The main ingredients of Kamarpukur’s Sada bonde’s are Rama Kalai’s Besan and Atap rice powder. It is accompanied by ghee or dalda and sugar juice. Rama Kalai or Ramva, Kalai refers to the seed of the barb. For that reason, the base of Rama Kalai is also called the base of the barb. In the past, the local farmers of Kamarpukur used to cultivate the barb and provide the seeds of the ripe barb. The seeds of that barb, that is, Rama Kalai, were first washed in water and then dried in the sun. After that dry Kalai was crushed to make a base, At present, the confectioners of Kamarpukur bring the base of Rama Kalai from the big market of Kolkata. In the case of Atap rice, the machine-powdered Atap rice is used to grind atop rice, It tastes good. In the past, sada bonde’s were fried in singing ghee. But most confectionery merchants use dalda without being able to pet at cost. No artificial colors are used
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13. Muger Jilipi
Muger jilipi is a popular sweet among the Bengalis of West Bengal. The use of mugs in this jilipi instead of the material used to make ordinary jilipi has brought another dimension to sweetness. For the mugdal material, this sweet has become a dessert completely different from the common jilipi. The main ingredient in Mug Jilipi is Mugdal, Ghee and sugar
14. Babarsa- Kshirpai
Babarsa or Babarsha is sweet in the Khirpai area of Medinipur district (now Jhargram district) in West Bengal (wrong, it is a block of East Medinipur district). The place of origin of this dessert is Khirpai
Basically, flour, Milk, Babarsa is made with ghee. However, this sweetness is now fried in dalda instead of ghee in the market of this evil. It is kept in the mold. After that, it is served by pouring juice while eating. Earlier, of course, there was a tradition of drowning in honey. It is known, In the middle of 1740-1750, the Bargis attacked the city of Khirpai more than once. Residents began to leave the area to escape the attack of the Bargis. At that time, a gentleman named Edward Babarsh struck the Bargis. Relieved in the city. After this incident, a local sweet merchant thankfully made a meal called ‘Babrasha’ and gave it to Edward Since then, Babarsa has been on the list of sweets of the people of the city
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15. Rasmalai
Rasmalai is one of the most famous Sweets of Bengal. Rasmalai is made by soaking small-sized rasgolla in sugar juice and pouring thick sweet milk on it. Bengal is the origin of Rasmalai. Is claimed, In 1930, this sweet name was also named Rasmalai, better than Rasgolla. Bangali Moira Krishnachandra Das made the first Rasmalai. However, no evidence has been found to support this claim
16. Pantua
Pantua is a dessert made with a variety of puppies. It is mainly made in several places in West Bengal. It is mainly made of chicks, milk, ghee, and sugar. Pantua is famous in Katwa, Kalna, and Ranaghat in West Bengal
The chhena has to be beaten well. Then ghee with the chhena taken, Flour, Soda, Molasses, Cardamom powder is mixed together. The mixture is then thoroughly made with a round ball under the pressure of the hand and the hot juice is soaked in oil. When the juice is injected well, it is served in a cold state
17. Chomchom – Belakoba
Belakoba’s Chomchom is one of the most popular and traditional sweets in the Bengalis of West Bengal. Belakoba’s Chomchom is a special kind of sweet. It is different from the common Chomchom. This sweet Belakoba is famous as Chomchom, which is the first of its kind in a place called Belakoba in the olive groves of North Bengal. It is a kind of sweet food made of chicks. Belakobas, The main ingredient is chhena, Flour, Sugar juice, and khoya latex. There are some basic differences between the pora bari and Belakoba
18. Nikuti
Nikuti One of the most popular sweets in Bengal. From a structural point of view, Ninkuti is a Pantua national sweet. It is long in shape, It’s a bit like a langcha. The outside is hard but the inside is soft. Light pepper powder is spread on the net while serving. Nikuti Payes is also very popular. Shantipur in West Bengal is very famous. Krishnagar without Shantipur is also perfect in Bankura and Purulia. In 2014, the West Bengal government highlighted the complete development of Shantipur as one of the attractions of tourism for the development of tourism in the river district
19. Jalbhara Sandesh
Jalbhara Sandesh is a special Sandesh of like Talshash shaped. Surya Kumar Modak of Hooghly district is the discoverer of this sweet. The main ingredient in making this Sandesh is chicks, Sugar, Rosewater, and winter molasses. The rose water comes from the Konoj according to the rules. Some Sandesh is first made into a hole under the pressure of the finger through the mold. In that hole, rose water is poured and the rest is covered with Sandesh and the mold has to be closed. This is how the water is made
20. Chanar Jilipi
The jilipi of the chhena is one of the sweets of Bengal. The origin of this confectionery is in the Muragacha region of Nadia. Chandimangal is mentioned in Kabikankan’s ‘Chandimangal’. It is one of the various sweets of those categories. This dessert from the Pantua tribe is found in Medinipur’s Mecheda and Pashkura in addition to Nadia’s Muragacha. Also the famous Bhupatis Roy shop’s jilapi. Bhupathi Roy shop is no more.
21. Monda Mithai
Monda round flattened Bengali confectionery. It looks a lot like guava. ‘monda-mithai’ is a very common phrase. It is usually done to flatten the palm-shaped round pulp, which is usually mixed with the sugar of the carpenter, by the hand on the other side of the cloth. Later when it is cold it becomes hard and then the clothes(Are opened from. So that’s the way down (Stick to the cloth) Stays, That is the whole plane, And the other side is a little convex and the edges are a little cracked. Depending on the color of the late, the monda is white or sixty light brown (In fact, if you heat sugar too much, it burns or caramelizes and takes on a brown color). Manda is usually sold wrapped in paper. Monda is widely used in Bengali Hindu religious folklore such as Hari Loot
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22. Kansat
Kansat in Maldah is one of the wonders of Bengal. Kansat comes as the famous name of the district after Mango in Maldah. There is also a town with this name in present-day Bangladesh. Mahendranath Saha, a famous confectioner in the Shivganj district of Bangladesh, was the inventor of this dessert. Later his son Vijay Kumar Saha started his journey to Kansat in Malda
Although the content of Kansat is good latex, its taste also depends on the quality of the chhena. If it is fake, then kansat is made by spreading fried latex or khoya latex on top of that net. Just like giving a net, depending on how many bee-like wheels can be seen inside the sweet. And the good-evil of giving nets Depending on the flame. Saha’s famous Kansat has won over the experience of this glass by creating a taste. But if it is old or stale, its real taste will be lost
23. Kamala Bhog
The Kamala Bhog of Madarihat is one of the sweets of West Bengal. Orange is also used in this dessert because it is a slightly larger Kamala Bhog variety in size from Rasgulla. All the sweets are made by mixing or also using the conventional fruits of West Bengal with chicks. This sweet walk from the Duars and Tarai regions north of West Bengal. Kamala Bhog has a reputation among the sweets of Kolkata. The name of Kamala Bhog has been suggested for the GI tag
24. Motichoor Ladoo
The word ‘ladoo’ comes from the Sanskrit word ‘ladduka’ or ‘Latika’ which means ‘small ball’. And in Hindi, the word ‘moti’ means ‘pearl’. ‘Lots’ means ‘broken’ or ‘fold-split’ means ‘broken pearl powder’. It is made by hand to make them look like small pearls, the Origin of the name. Ladoo of Matichur is an ancient sweet in the Indian subcontinent. It is more than two thousand years old. Is thought to be, This sweetness originated in Bihar during Chandragupta Maurya
25. Darbesh Ladoo
Darbesh is one of the most popular confectioners in Bengal and West Bengal. It is originally made from bonde laddu. This is red in laddu, Yellow and white were used in these three colored bonde’s. Darbesh’s Alkhalla made in a variety of colors. Now since this laddu was also made with a variety of colored bondes, So it is named Dorbesh. At present, the Daresh is made with the concept of red and yellow bonde’s
26. Gupo Sandesh
Gupo Sandesh is a popular dessert in West Bengal. The feature of Gupo Sandesh is that it is made only from cow’s milk chhena. Gupo Sandesh is a pair of round Sandesh prepared from Makha Sandesh as well as pressed. Gupo Sandesh is considered to be the first branded dessert in Bengal
Gupo Sandesh was born in Guptipara, Hooghly district. This is where the first mixture of Sandesh is made, Which is known as Makha Sandesh. Gupo Sandesh was later made in shape. Gupo Sandesh became popular among the Kolkata aristocracy over time. At the festival, the Kolkata aristocracy used to run to Guptipara to buy Gupo Sandesh. Gupo Sandesh of Panihati became very popular in Kolkata in the early nineteenth century
27. Kastar Ladoo
Kastar Ladoo is a traditional confectionery of Bengal. This dessert is sponsored by Jyotiprasad Singh Deo, king of Panchakot Rajya. Ladoo is made thinking of the sweet-loving king’s Rasna satisfaction. This sweetness is not so well known anywhere except Kashipur and the adjoining area. This almost extinct Laddu is still found in two sweet shops. One of the Panchakot dynasties, Member Someshwar Lal Singh Deo said, “The king used to deliver these ladoo subjects in the sweet face of Bijayas in the palace. The area used to smell the ghee singing while making Ladoo.” The main ingredient of Kastar Mithai is Chhena, Latex, Bason, Flour, Cardamom, Nutmeg, Victory, Cashew, Raisins. This ladoo is the traditional sweet of the Manbhum and Panchakot royal family. It doesn’t match anywhere else. This sweetness is made in a couple of shops in the hands of Kashipur. Its recipe is only known to few people of the old days in the area of Kashipur
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28. Kacha Golla
A man named Madhusudan Das created a kacha golla in a place called ‘Adi Nimatla’ in the Natore district about 250 years ago. This dessert is prepared with pure cow’s milk chhena which is specially dipped in thick sugar syrup
29. Tiler Khaja
Tiler Khaja The people of the Pal community among the traditional religions of the region used to make this delicious food. Before the partition of Pakistan, India, several families in the Deswali neighborhood of the city used to make Tiler khaja. Since then, Tiler Khaja has been spreading slowly. Since then, the reputation of Tiler khaja has spread in the country Across
30. Kadma
Kadma is a dry sweet special of Bengal. Kadma, Batasa, Nakuldana are among the many old sweets in Bengal. Kadma is a very old tradition in hospitality in Bengal. Although there is no longer any prior curvature of this sweet. However, there is still widespread use in Puja. Kadma is more used especially in Kali Puja