Kolkata is popular for its rich culture. Bhadralok, the Bengali people are carried as a sophisticated crowd who are always found romancing with the finer and advanced things of the life, be it the music, films, literature or cuisine. Bongs feel colossal pride in their huge part of the mishit. The most vital section of the superb Bengali cuisine is formed by the sweetmeats of Kolkata that is quite known among all age people, all over the country.
Every year in the rear months, Kolkata is well adorned with the glory as all the beings start gearing up to bestow a blasting welcome to goddess Durga. In this amazing revelry time, the day is set to an order of frolic, food, and fun.
Bengal, a home for the finest delicacies is also a boaster of the glorious sweet heritage. When the Bengali sweets come in focus, whether the sweet magnetizes us or not it hardly matters. On a single glimpse, you are going to lose your promise of getting stuck to the diet plan. Your heart will start melting and your buds will start secreting the greed out.
So, letâs get started as below:
Mishit Doi, nothing looks better before it, after all, it comes in a list of top exemplary Bengali dessert. Made with the caramelized sugar and condensed milk, it goes melt on taking a first bite of it. It seems like; it comes directly from the heaven to sit on your tongue.
Nolen Gurer Sondesh
All-time favorite dessert of Kolkata people, Sondesh is made with their most cherished ingredient, jaggery. The slippery yet gooey consistency of jaggery raises up its consuming experience one level high.
The ingredients that seem to be hard for other to get adjusted in the dishes, Bengalis are fond of making enchanting dishes from those. One example of such kind is Kolar Bora which is too known as Banana fritters. Made with the ripe bananas, sugar, and maida this delish sweet delicacy is covered with the grated coconut. Sound mouth-watering, isnât it?
Too cherished on other parts of India, Malpua is Kolkata-born dessert. When the soft and sweet pancake is prepared with the saffron syrup and a rush of cardamom becomes Malpua.
Akin to the spongy Rosogullas, Rajbhog is too found being bought from the same family. One thing that places them on the other line is the stuffed dry fruits and their bigger size that makes them a bash of taste.
Pleasingly rich and delicious Pantua is a clone of Gulab Jamun. The paste of it is made with flour, channa, and khoya that is afterward shaped into small balls and deep fried. At last, all are allowed to get drenched in sugar syrup. To enhance its flavor, cardamom powder is sprinkled.
Patishapta, also titled as âpithaâ or crepes, is made with the crepe of rice flour with the fillings of jaggery and coconut. The best thing that makes this dessert best ever one is the sweet stuffed in it and the soft crepe.
Even a member of Pantua family, Langcha is shaped cylindrical not circular like the former one. Undoubtedly, this dish too tastes impeccable identical to the sense of its term.
Like the other desserts of the list, this sweet delicacy is made with maida, paneer and khoya but you would wonder about its gaze and its tang that put it apart from the crowd. This is the only reason why Kolkata is a king of desserts that you canât miss.
An utter bliss, Chomchom is made with fresh panner well-cooked in sweet syrup. Donât forget to bathe your teeth into the juicy pool of this delish dish.
Served with the tiny balls of gulab jamun, this essential vermicelli dish is in the in-demand list of Bengali people. Not only in Bengal or Kolkata, this dessert has its well-established name in other countries too. So, to believe it, try it.
Do you remember the traditional âboondiâ? Yes, that only, which seems to be yellow in color and sweet in taste, Mihinda is the cousin of it. It is found a member of the family because of its presentation, appeal, and flavor. The light golden tone of it will definitely activate your taste buds.
Made with the jaggery of date palm, clarified butter (too known as ghee) and puffed rice, JoynagarerÂ Moa needs to be tasted as is one of the less popular dishes.
To send you into the food coma, one layer was not just enough, so this delicacy, Kheer Kadam is made of one more layer. The layer of inside clutches tiny rosogullas and the outer one is made grated with powdered sugar and khoya. Go just figure!
Itâs like an art to present and cook this out of the world sweet, Labanga Latika. It too requires precision and patience. Itâs actually the hallmark of the Bengali tradition. Made with the grated coconut, maida, khoya, ghee, cardamom and nuts, this impeccable dish is artfully bent into a pastry and locked with a clove.
The most popular and tempting sweet that is deep fried is Sarbhaja. Like the other sweets, the flavor of this delicacy is guaranteed. This is among the group of those desserts that are made purely with the condensed milk. For the calorie conscious people, itâs strictly NO dish.
When prepared in Bengali style, Boondi Laddoo forms Darbesh. Itâs one of the favorite Bengali sweets.
Chandra stands for white, and puli mean cake, and therefore this dessert resembles a white cake. Made from grated coconut, khoya, and sugar, chandrapuli is a fabulousÂ treat for any occasion.
This authentic and delight sweetmeat is the one that is mostly offered to the Goddess Durga every festive day. It is formed with pure milk. You will just feel your soul satiating when you will try out these gooey and soft balls.
Last but not the least, Rosogulla, an iconic sweet of Kolkata is the glowing sign of the Bengali sweets from the immemorial time. The sweet and spongy dumplings when get dipped into the sugar syrup leaves you fingers licking.
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