100+ Mouth-Watering Traditional Bengali Sweets with Images and Recipes
It is a wonderful sweet that the Bengalis have added for special occasions. It is a unique innovation of the Bengalis that many regions have adopted it in their own ways. The taste of the Narkel Naru helps to revive the old-school feel at its best. This is a very homely traditional Bengali sweet. Very few people can be found in Bengal who is not fond of the Narkel Naru. The childish emotion of stealing the Narkel Naru is priceless. Special homely pujas including Laxmi Puja, Narayan Puja, Janmashtami is incomplete without the Narkel Naru.
Narkel means coconut and Naru mean laddu. The coconut fudge balls are of two types. One that is made with coconut, and sugar and the other one is made of coconut, and jaggery (Gur). Both of them are equally excellent in taste. Usually, though it is a homely sweet recently, it can be found in sweet shops of Bengal. So, don't waste time to taste the most traditional and emotional sweet of Bengal.
Nalen Gurer Payesh
We all know that Bengal is a land of tradition. Payesh is also a tradition that it is mandatory on special occasions like birthdays, Narayan puja and many more. Nalen gurer payesh is one of the most popular old traditional Bengal sweets that is specially made in winters. Nalen gur (date palm jaggery) is winter special jaggery, so the people of Bengal make several kinds of sweet items including different types of pithe, payesh, moya, and etc. The taste of the special rice kheer is incredibly excellent, and no one can resist it.
The recipe for the payesh is very simple. There are two types of payesh are famous in Bengal. One is made with Nalen gur, milk, and Gobindo Bhog rice and the other one is made of milk, sugar, and Gobindo Bhog rice. The flavor of the Nalen gur gives an extraordinary taste to the recipe. All the sweet lovers should try this sweet at least once in a lifetime.
Orissa and Bengal share a number of cooking recipes from the very ancient period. Maybe, it is because of the geographical location of the states. Goja is the sweet that people can find in both the sweets. The brown color square shaped sweet is a very delicious one that is made with a very simple method. The shopkeepers of Bengal usually sell the sweet in pieces. The sweetness of this item is not so high so that people can easily have this sweet without hesitation.
Goja is made with maida, sugar, mawa or kheer. The making of dough is the most tricky part of the sweet. It is made by layers, so that, at the time of fry the outer part remains crispy. This crispiness is the extreme attraction of the Goja. When it is soaked in sugar syrup, the inner juiciness makes it amazing.
Roshomalai is a very famous traditional Bengali sweet, that has been gracefully adopted by the sweet lover Indians in the recent past. The sweet is one of the real jewels of east India. The taste of the sweet attracts people in every way. The white color and the thick texture of the sweet is just wow. It is popularly claimed that this special sweet is a profound innovation of the sweet maker K.C Das. Any kind of special homely festival, ceremonies such as thread ceremony, wedding, birthdays are incomplete without this royal sweet.
Very simple ingredients are used to prepare the sweet. The name Roshomalai is itself describes the ingredients; i.e. malai means milk cream, chenna, and sugar. The making of dough is very crucial here to make the balls soft. The milk is made very thick and then the balls dipped in it. The taste of Roshomalai gives its best flavor if it is served cold.
Kheer-er Chop is another traditional Bengal delicacy in sweets. It can easily make any occasion special with its delicious taste. We generally know that most of the traditional Bengali sweets are made of flour, milk, sugar, semolina, nutmeg powder; Kheerer Chop also is not different. The look of the sweet is very much similar to the North Indian small kachori though the taste is absolutely different. The shopkeepers sell it in pieces.
The ingredients of Kheer-er Chop we already know. Kheer means thick molt of milk and Chop means pakora. So, the Kheer Chop is a sweet that is stuffed with kheer and then fried in ghee or oil. Finally soaked in sugar syrup to coat the sweetness at its best.
Malpoa is a well known special sweet that, specially made in Janmashtami. The baby Krishna is loved very much by the Bengalis. They treat the laddu Gopal as their own child. So, they make several favorite dishes for small Gopal. Malpoa is also one of the special sweet dishes for that day. It looks like puri but the taste is sweet.
Though Malpoa is a homely sweet, recently many sweet shops are selling it on special occasions.
Banana, flour, sugar, fennel seeds, cardamom, and curd are the main ingredients to prepare the pancake. The pancake is made of shallow fried and then soaked in sugar syrup. The pancakes usually give it's the best to taste if the batter is fermented overnight.
If you are looking for the easiest malpua recipes and try making malpua at your home, then don't
forget to read my post from this blog Malpua Recipe at Home With and Without Sugar.
Durga Puja is a grand festival of Bengal and Chandrapuli is a mandatory old traditional Bengali sweet made on this occasion. There are a number of tasty Sandesh are prepared in Bengal. Most of the Bengali sweets are quite juicy but Sandesh is particularly dry sweet and many people love it a lot. Chandrapuli is a very deliciously soft Sandesh that is prepared with shredded coconut. Chandrapuli is also popularly known as Narkel Sandesh.
The recipe of Chandrapuli is very simple to prepare. The ingredients are easily available in our homes. Coconut, sugar, cardamom, and milk are only required to prepare. A soft dough is first prepared in a low flame with a proper amount of ingredients. When the dough becomes a little lower, the shape of the Sandesh is given.
The softness, taste, and texture of the coconut are highly appreciated by many sweet lovers.
Rabri is a kind of thick kheer that is widely popular in North India. As Bengal is a land of sweetness, it has adopted this recipe and presents it gracefully with a lovely Bengali touch. The sweet off-white-colored thick liquid is usually made on special occasions only. The process of making Rabri is a little lengthy, so patience is a must to prepare this grand sweet. All the traditional methods are being followed from that ancient period. The sweet shop keepers sell Rabri in grams and Kilograms in earthen pots.
The main ingredient of Rabri is milk. The milk is needed to turn thicker to make different layered cream. Then, sugar rose water or cardamom is added to give the high-end flavor to it. Many people add a pinch of Kesar for excellence. It is homely sweet that many Bengalis prepare on their special occasions.
Chanar Payesh is an old traditional Bengali sweet that is a love of many people all over the world. Globalization helped a lot the Bengal sweet makers to popularize these special sweets of Bengal. The look of Chanar Payesh is very rich just like Rashomalai. We can say that this recipe is a cousin brother of Roshomalai. Many people sometimes get confused between Chanar Payesh and Roshomalai. The taste is easy and can give high competition to a number of delicious Indian sweets very easily.
The name Chanar Payesh alone defines its ingredients. The main ingredient is chenna. The small balls of chenna are being prepared. A good boil is required with sugar and saffron to increase the taste. The chenna balls are dipped in the milk to soak the sweetness properly. Chanar Payesh is usually served as cool to taste its heavenly flavor.
Danadar is another addition to the sweet land of Bengal. This traditional Bengal sweet is made on regular and special occasions. It is a variety of juicy sweets.
Chenna is the main ingredient to prepare the white juicy dessert. The look is the same as Rashogolla and the recipe is also mostly the same. It is sold in pieces. Many people prefer danadar instead of Rashogolla because of its special texture.
'Dana' means small grains. The texture of the sweet is not spongy soft like other juicy sweets such as Rashogolla, Pantua, etc. The preparation method is the same as the other juicy sweets. At last when the sugar-soaked chenna balls are prepared; again it needed to coated with half dust sugar to give the beaded texture. Danadar is usually served cool and dry.
Komola Bhog is another delicate traditional Bengali sweet. It is a variation of Roshogolla. Big size orange color juicy sweet is prepared or served in special ceremonies. The art of making different authentic sweet preparations are god gifted to the Bengali sweet makers. The tradition of innovation is still going on from the very past. The addition of simple ingredients uplifts the old traditional recipe in great height. Komola Bhog is one of them. Just the addition of orange flavor creates another level of famous sweetness that many people appreciated a lot.
The methods are just the same as Roshogolla. Ingredients such as chenna, sugar, and orange are required. Many sweet makers prefer to sprinkle a little bit of saffron to increase the taste. If you are a sweet lover, then, Komola bhog is a must-try for you.
Amriti or Imarti, the name is very close to Amrit, means heavenly touch. The look of Amriti is very similar to Jalebi, but the size is a little bigger. It is popularly known that Amriti was invented in the time of Mughals, then the recipe was adopted in Rajasthan. Gradually the Bengali sweet makers also have been adopted.
It's quite a rich sweet in taste. The orange color spiral circle is sold in two ways; in grams- kilograms and in pieces.
Urad dal means black pulses, sugar, cardamom, white flour, orange food color are the main ingredients to prepare Amriti. The batter of dal and flour is deep-fried by giving the spiral circle shape in ghee or oil. Then, it soaked in high sugar syrup to absorb the sweetness inside. People prefer to have Amriti hot.
Looking for more? You will find more traditional Bengali Sweets here.