Lifestyle

Mihidana to Rosogolla: 7 Bengali sweets you MUST try

Mihidana to Rosogolla are 7 Bengali sweets, each embodying unique taste. Mihidana's gram flour finesse to Rosogolla's syrupy sponginess, these treats showcase Bengal's heritage

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Rosogolla

Rosogolla are soft, spongy balls made from chhena (cottage cheese) and soaked in sugar syrup. They are a popular treat loved for their melt-in-the-mouth texture

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Malpua

Malpua is made by deep-frying a batter containing flour, milk, and semolina. These golden-brown fritters are soaked in sugar syrup and sometimes garnished with nuts

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Mihidana

This traditional Bengali sweet is made from fine-gram flour and ghee. These tiny, golden, spherical sweets have a unique texture

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Chom Chom

These oval-shaped sweets are made from chhena and soaked in sugar syrup. Its texture is similar to rosogolla

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Patisapta

A Bengali dessert similar to crepes, Patisapta are thin rice flour pancakes rolled with a coconut and jaggery (unrefined sugar) filling

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Lobongo Lotika

This features a stuffing of khoya (reduced milk), coconut, and nuts, wrapped in a delicate layer of dough, sealed with a clove, and fried until golden

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Sondesh

A classic Bengali dessert, Sondesh is made from fresh paneer (Indian cottage cheese) mixed with sugar and sometimes flavored with cardamom or saffron

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