By Suprita Mitter
October 2, 2024
During Durga Puja, Bengali sweets are a highlight. From syrupy delights to creamy indulgences, these traditional desserts bring joy to festive gatherings.
This layered delicacy combines an outer shell of rich khoya (milk solids) with an inner core of soft Rasgulla. The dual texture of creamy khoya and the spongy centre make Kheer Kadam a festival favourite.
Soft, spongy, and soaked in light sugar syrup, Rasgulla is a classic mishti from Bengal. Though whether it originated in Bengal or Odisha is debatable, it is a must-have during Durga Puja.
Sandesh is a light and delicate Bengali sweet made from fresh chhena. With varieties ranging from simple versions to elaborate ones like Aam Sandesh, this melt-in-the-mouth sweet is a highlight during the festive season.
A quintessential Bengali dessert, Mishti Doi is creamy, smooth, and deliciously sweetened yoghurt, often made using jaggery or sugar.
Chomchom is a traditional cylindrical sweet that comes in vibrant hues like orange or yellow. It is made from chhena and flavoured with cardamom.
Labanga Latika is a crisp, fried pastry filled with a sweet khoya and coconut mixture, sealed with a clove (labanga), and dipped in sugar syrup.
Rajbhog is an indulgent, saffron-infused version of Rasgulla, but larger and usually filled with a dry fruit and mawa mixture. It’s vibrant yellow in colour.