By Ujjainee Roy
October 8, 2024
Bengali cuisine is renowned for its array of decadent sweets, many of which traditionally rely on dairy ingredients like milk and chhena (cottage cheese). However, for those seeking dairy-free alternatives, there are plenty of delightful options that showcase the flavors of Bengal without using milk. These sweets often feature ingredients like jaggery, coconut, and various flours, providing a unique twist on classic Bengali desserts.
A classic Bengali sweet, Narkel Naru is made from grated coconut and jaggery or sugar. This coconut-based treat is naturally dairy-free and offers a chewy texture with a rich, caramel-like flavor.
These sesame seed balls are another traditional favorite in Bengal, made with roasted sesame seeds and jaggery. Tiler Naru is a crunchy and nutrient-rich sweet that is both simple and dairy-free, perfect for festive occasions.
Patishapta is a type of crepe made from rice flour and semolina, traditionally filled with kheer. A dairy-free version can be made by filling it with a coconut-jaggery mixture, preserving its delicate texture and sweet flavor.
This lesser-known sweet is made from flattened rice (chire), coconut, and jaggery. The dough is shaped into small dumplings and deep-fried, resulting in a crispy yet soft dessert with a delightful coconut filling.
Muger Puli is a traditional sweet made from mung bean flour and jaggery, shaped into crescent-shaped dumplings. It is typically fried and then soaked in sugar syrup, providing a crunchy, sweet exterior with a soft, flavorful inside.
Khaja is a layered, crispy sweet made from flour, sugar, and water, with no dairy involved. It is deep-fried to create a flaky texture and soaked in sugar syrup, giving it a delightful, melt-in-your-mouth sweetness.