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Bengalis always think about having a "sweet" dream. Bengalis all over the world have a special emotional connection with their sweets. Each sweet tells a story! From the Himalayas to the Bay of Bengal, sweets reflect the region's rich culinary heritage. The land of fish and rosogolla offers more than 100 varieties of sweets, each more delightful than the last. This bond with sweets is evident in every Bengali household. Sweet is evidently a cultural symbol of love, hospitality, and tradition.
The monsoon in Bengal brings in a craving for comfort foods that warm the heart and soul. Ask any Bengali and you will get to know that 'Mishti' (sweets) in Bengali life is an essential part. The aroma of freshly made sweets mingles with the earthy scent of rain, creating a unique sensory experience that is quintessentially Bengali.
Bengali Monsoon Sweets To Try
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- Kheer Kadam
Kheer Kadam is a traditional Bengali sweet made of khoya, milk, red food colour, green cardamom powder, and sugar. This sweet resembles a rosogolla but with a twist of crusty delight. The khoya that makes up the outer layer gives it a distinct flavour and texture. If you want to taste authentic Bengali sweets, you have to try this.
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- Baked Mihidana
Baked mihidana is a modern take on the traditional mihidana, which originates from Burdwan. This sweet is a delightful blend of tiny sweet balls baked to perfection, which results in a melt-in-the-mouth experience. The famous Radharaman Mullick and Balaram Mullick's versions are particularly noteworthy and are highly recommended for their unique taste and texture.
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- Goja
Whether you love baked sweets or ghee bhaja mishti, the monsoon in Kolkata has it all. Goja, also known as misti goja, is a beloved sweet in Bengal. Unlike the traditional chhena-based sweets, goja is made of pastry, usually square-shaped and deep-fried. The crispy shell and sweet syrup topping make this dish tempting.
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- Sita Bhog
Sita Bhog is named after Sita and is believed to be her favourite sweet. It is made using a combination of chhana and powdered rice dough, deep-fried in ghee, and typically yellow in colour. This sweet has a rich and unique flavour that is sure to be a blast among sweet lovers.
- Lobongo Lotika
Lobongo Lotika is a beautifully crafted sweet shaped like a tiny envelope, sealed with a single clove. It is made with refined flour pastry stuffed with a mix of khoya, grated coconut, nuts, raisins, and cardamom. After being folded and sealed with a clove, it is fried in ghee and soaked in sugar syrup, resulting in a delightful and rich flavour.
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- Chhanar Jilipi
When it comes to must-try fried sweets in Bengal, chhanar jilipi tops the list. It is a decadent treat made from chhana (cottage cheese), khoya, and maida. These ingredients are mixed, deep-fried, and then soaked in cardamom-flavoured sugar syrup. The result is a soft, fat, and exceedingly delicious sweet that is hard to resist.
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- Pantua
Pantua is often mistaken for gulab jamun, but it is quite distinct. 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 when bitten into. It can be enjoyed hot or cold, making it a versatile treat.
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- Shor Bhaja
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. Variations include the addition of cardamom and rose water for extra flavour.
Bengali monsoon sweets are a must-try for anyone looking to indulge in unique and traditional flavours. Each sweet has its own story and distinct taste, reflecting the rich culinary heritage of Bengal. Whether it’s the crispy Goja or the creamy Shor Bhaja, these sweets are sure to leave a lasting impression.
