Bengal is known for its unique culture, intellectuals, traditional dishes, classical music, mouth-watering street food, and out-of-the-world sweet dishes. Bengalis sweets are made using traditional methods that haven’t changed for hundreds of years. This is the reason behind their popularity across the country. Bengalis sweets are not just popular in India but in different parts of the world as well. Bengali sweets are different from how sweets are made in the rest of the country. But due to their widespread popularity and demand, you can find Bengali sweet shops in almost every part of the country. 

So, you don’t have to go to Bengal to devour those mouth-watering desserts. However, the best place to get your hands on almost every variety of Bengali sweets is reaching Kolkata and heading straight to the famous sweet shops in the city. Khoya (a milk product), curd, flour, and milk are some of the common ingredients used in the preparation of almost every Bengali dish. From Gulab Jamuns to the good old Rosogullar, there are hundreds of Bengali sweets in the streets of Kolkata, waiting to soothe your taste buds. We’ve included some of the most popular Bengali dishes in this blog.



Roshogulla is one of the most popular Bengalis sweets that has earned fame across the country. Soft round balls are prepared using Chena, and they are dipped into the sugar syrup to get a sweet taste. The dish is very soft from the inside and melts inside the mouth. A very similar dish that is prepared using the same method is called Rajbhog. The only difference is that it has a filling of dry fruits at the center of it. Saffron and cardamom are also added to the dish to enhance the flavor.



Shondesh is a very traditional Bengali dish that you’ll find in Bengal and adjoining areas. There are different variants of Shondesh that are widely available in the market. The sweet is prepared using condensed milk. To give it a sweet taste, either sugar or jaggery is used. The sweet can be prepared in different shapes and designs. Chocolate Sondesh and Fusion Sondesh are some of the variants that are getting popular these days.

Also Read, 7 Dishes That One Must Try To Enjoy The Richness of Bengali Food

Mishti Doi: 

mishti doi

If you ever go to Bengal, do not forget to have a cup or two mishti doi. It is, hands down, the most popular dessert in Bengal. It represents the state that is known for its variety of sweets. Served in a traditional Kulhad, Mishti Doi is a creamy dessert prepared using thick milk and jaggery. It is garnished with nuts and dry fruits for enhancing flavors. Mishti Doi is served cold.



Malpua is another very popular dish made not just in Bengal but in several other Indian states such as Bihar, Madhya Pradesh, Uttar Pradesh, and Odisha. It is the Indian version of pancakes. Dough prepared from flour is molded into small spherical shapes and then fried in oil. It is then dipped into a sugar syrup. The sweet is crispy from the outside and soft from inside. It is served as it is or along with rabri, another popular sweet dish.



Rasmalai is another popular sweet that is available in almost every part of the country. Still, not many know that it is also a Bengali sweet. Small balls prepared using Chena and sugar are dipped in fresh malai from milk. A mixture of sugar syrup, milk, saffron, pistas, and kheer is prepared, and the chhena balls are dipped into the mixture so that they can soak in the flavor of the syrup. In a nutshell, eating rasmalai is like an explosion of flavors inside your mouth.

Also Read, The amazing Desserts from the land of Deserts, Arabic Desserts



Payesh is a special kind of kheer prepared in Bengali households. It is a thick and creamy dish prepared using condensed milk, sugar, ghee, cardamom, and dry fruits. There are basically two types of Payesh. One is prepared with jaggery, and the other one is prepared using Chena. Needless to say, both the variants are utterly delicious. In the unavailability of milk, some people also use milkmaid to prepare the dish.



Amriti is a special kind of jalebi. The name Amriti has been derived from Amrita, which means Manna- the food of gods. A batter is prepared using ground pulse, sugar, and cardamom. The batter is then poured into a pan filled with ghee in the shape of spirals, somewhat like jalebi. After the spirals are fried well, they are dipped into another pan containing sugar syrup. The dish is also known as Imarti in different parts of the country. 

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