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Bengali cuisine is celebrated for its wide range of traditional sweets, many of which are made using curdled milk. Chhena, a humble ingredient that is created by curdling milk with lemon juice or vinegar, forms the base for some of the most beloved Bengali desserts. With its soft, malleable texture, chhena can be transformed into a variety of sweets that are enjoyed across India and beyond.
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In this article, let’s explore a selection of delicious Bengali sweets that can be easily prepared at home using curdled milk. These desserts are not only flavourful but also bring a piece of Bengal’s rich culinary heritage right into your kitchen.
Different Types Of Bengali Sweets To Prepare
Mishti Doi
Mishti Doi is a well-known Bengali dessert, a type of sweet yoghurt made by fermenting milk and sugar. To prepare it, first boil milk and allow it to cool slightly. Mix in a bit of chhena and sweetened condensed milk, then let it set overnight in a warm place. The result is a smooth, creamy yoghurt with a subtle sweetness, making it a perfect chilled dessert for any occasion.
Rasmalai
Rasmalai is a delectable treat featuring soft chhena balls soaked in a rich, creamy milk sauce flavoured with cardamom. To make this dessert, cook the chhena balls in a light sugar syrup before transferring them to a thickened milk mixture. Once the chhena absorbs the sweet, fragrant milk, garnish with pistachios or almonds for an elegant and indulgent dessert.
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Rosogolla
Rosogolla, one of the most iconic Bengali sweets, is made by shaping chhena into small balls and cooking them in sugar syrup. The spongy texture and sweetness make them irresistible. The trick to a perfect rosogolla is kneading the chhena until it's smooth, ensuring the balls remain soft and light when they soak up the sugar syrup.
Sandesh
A favourite among Bengali households, Sandesh is a delicate sweet made from fresh chhena and sugar. The chhena is kneaded until soft, combined with sugar, and shaped into small, decorative pieces. You can add cardamom or saffron for extra flavour. This dessert is lighter than many others and offers a subtle sweetness, making it perfect for those who prefer less sugary treats.
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Chhena Murki
Chhena Murki is a delightful sweet treat with a crunchy exterior and soft interior. To make it, fry small cubes of chhena until golden brown, then coat them in a thick sugar syrup. This dessert offers a unique texture with its crispy outer layer, making it a favourite among those who enjoy both flavour and crunch in their sweets.
Kheer Kadam
Kheer Kadam is a layered sweet that combines the elements of rosogolla and kheer. Start by making rosogolla, then wrap each ball in a thick coating of kheer made from milk and sugar. This two-in-one dessert brings together the softness of rosogolla and the creaminess of kheer, creating a treat that's perfect for festive occasions.
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Chamcham
Chamcham is another beloved Bengali sweet made from chhena. Shaped into oval pieces and cooked in sugar syrup, chamcham is often coated with coconut or stuffed with khoya for added richness. The vibrant colours and flavours of Chamcham make it a popular choice for festivals and celebrations.
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Patishapta
Patishapta is a traditional Bengali dessert that features thin, delicate crepes made from rice flour and filled with a mixture of chhena, coconut, and sugar. The crepes are rolled up and served with a drizzle of condensed milk or ghee, making it a wholesome and satisfying dessert. This dish is particularly popular during festive seasons.
