By Rittwik Naskar
For sweet shop artisans, Durga Puja is that time of the year when unique and innovative spins on the classic Bengali sweets are made to celebrate the 5 days of festivities. If you're in town, check these out.
Cottage cheese balls drowned in a mixture of milk, milk solids and condensed milk is baked to desired consistency for a dense, flavourful mouthfeel.
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Nabadwip's famed Laal Doi or Kheer Doi is the regular mishti doi on steroids as the milk used for setting the yogurt is simmered and thickened for a long time.
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The new age jolbhora sondesh comes with a chocolate syrup filling instead of the seasonal nolen gur.
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Smoothened cottage cheese dough incorporated with heavy cream and condensed milk is steamed, before chilling and serving cold.
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Melt-in-your-mouth mihidana is baked in a sweet shortcrust pastry bowl for a crumbly, scrumptious treat.
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