10 Delicious Sweets In West Bengal
West Bengal has been called the sweetest part of Bengal for its sweet people and vibrant culture. It also has a large variety of sweet. You don’t think that Bengal just has Rossogolla or Sandesh, do you?
Today I am going to take you into the Bengali sweet world and tell you about the Top 10 Sweets, which is ruling in it.
1. Kheer Kadam
Named after “ Kadamba ” flower Kheer Kadam is Bengal’s, own sweetheart. It is a combination of dry Rossogolla & Kheer. Where dry Rossogolla coated with kheer and then dusted with dried kheer. With the first bite, you can get the semi-sweet taste of kheer and then a rich sweet taste of Rossogolla.
2. Chanar Jilipi
Made from Chana ( cottage cheese ), khoya, and maida, this fat, a juicy sweet made have a vibrant sweet taste. This Jilibis also deep-fried and then soaked in sugar syrup as regular jalebis, but you can get more mouthful flavor and free calories from these Bengal beauties.
4. Sitabhog & Mihidana
Bengal’s every district has its own sweets with a history behind it. Similarly, Burdwan has its legend named Sitabhog & Mihidana. According to account, the Sita Blog and mihi dana were served to Lord Curzon in 1904 when he visited Burdwan to award the then king Vijaychandra the title of ‘Maharaja.’ The traditional Sitabhog is made by Chana ( cottage cheese ), rice powder, and it looks like Basmati Rice. It’s faithful companion, Mihidana is made by mixing rice powder with gram flour, and saffron. The mix is then fried in hot ghee through a large ladle with holes. Those tiny cooked grains are then strained and soaked in sugar syrup.
5. Shor Bhaja
Shor Bhaja is originally from Krishna Nagar in Nadia District of West Bengal. It is probably one of the toughest sweets to make. It,s not just because of the recipe, but the labor that goes into it. It is basically layers of milk cream, deep-fried and soaked in sugar syrup. But individual variations include the adding of cardamom and rose water for flavor and essence.
6. Jaynogorer Moa
Joynogorer Moa, named after Jaynogor which is place in the district of 24 Parganas in West Bengal. It is made with date palm jaggery (Nolen Gur that’s suddenly become a star ingredient in many restaurants across India), puffed rice from a special fragrant rice called Kanakchur, pure ghee, cardamom, and poppy seeds, it’s mainly available in winter because both the puffed rice and the jaggery belong to that season. That is the reason why they are not available all the time. The shaped of the Moa is round as balls with the raisin on top.
In West Bengal, when we langcha, It has to be Shaktigarh-er Langcha. Because it is originated from this town in Burdwan District in West Bengal. This deep-fried sweet made with chana, khoya, and flour then soaked in sugar syrup with cardamom in its bite. Though the signature recipe of Shaktigarh remains, the Langcha is now made all over West Bengal. It’s quite similar in taste to the Pantera, which is, of course, shaped like a ball of sponge.
For now-Bengali people, it is a rolled pancake stuffed with coconut and jaggery or sadness. Patisapta specially preserved for Makar Sankranti and is always made at home. The pancake batter is made with maida (all-purpose flour), semolina, and rice flour, and is mixed with milk. Sometimes the filling is made with sugar instead of jaggery, which isn’t my favorite kind. Some even drizzle a bit of sweet, thickened milk on top of the roll before serving.
9. Lobonga Latika
Lubanga Latika is a famous Bengali sweet made with maida ( refined flour ), khoya, grated coconut, nuts, raisins, and cardamom were refined flour pastry, stuffed with a mix of khoya, grated coconut, nuts, raisins, and cardamom then folded like an envelope, held together with a stick of clove, it is then fried in ghee, and soaked in thick sugar syrup for a little while to make it extra, how shall we put it, sinful?
10. Kalo Jam
Kalo Jam or Kala Jamun in Hindi is a delicately sweet, which is truly satisfied your taste bud. As like Jamun, it looks black from outside and then took a bite, it red-colored appeared from inside. This black beauty made from channa ( cottage cheese ), khoya. Like Gulab Jamun, it is also fried then soaked in sugar syrup, but instead of serving in sugar syrup, it had been take out from the syrup then served with dry khoya top in it.