41 Bengali Sweets Recipes

Famous Bengali Sweet Recipes

Popular classics such as rosogolla, sandesh, and mishti doi have earned global recognition and are commonly prepared during festivals, weddings, and religious occasions. The cooking techniques emphasise precision, whether it is curdling milk perfectly or achieving the right sugar syrup consistency. Many traditional recipes follow age-old methods, preserving authenticity while remaining relevant today.

On platforms like Tarla Dalal’s official website, Bengali sweets are thoughtfully categorized, making it easy for home cooks to recreate authentic flavours. From chhena-based delights to fried syrup sweets and dry festive mithai, each variety represents Bengal’s love for refined desserts. These sweets are not just food but a cultural expression, symbolising hospitality, celebration, and culinary excellence.

Chhena Sweets

Chhena-based sweets are the backbone of Bengali confectionery. These sweets are prepared using freshly curdled milk, which is kneaded until smooth and soft. The texture of chhena determines the final quality of the sweet, making precision extremely important. These desserts are usually lightly sweetened and delicately flavoured. They are soft, fresh, and melt in the mouth. Most iconic Bengali sweets fall under this category.

Rasgulla

Rasgulla is a classic Bengali sweet made from soft chhena balls cooked in light sugar syrup. 

The chhena is kneaded until smooth and shaped carefully to ensure sponginess. When boiled in syrup, the balls expand and absorb sweetness evenly. 

The result is a juicy, airy texture that feels light on the palate. Rasgullas are best served chilled for maximum freshness. This sweet is a symbol of Bengali dessert culture.

Sandesh

Sandesh is a semi-dry sweet made from gently cooked chhena and sugar. It has a smooth, grain-free texture with mild sweetness. 

Sandesh is often flavoured with cardamom or saffron to enhance its aroma. It is shaped into simple discs or decorative moulds. 

This sweet is light and easy to digest. Sandesh represents elegance and simplicity in Bengali sweets.

Chum Chum

Chum Chum is a cylindrical chhena sweet cooked in sugar syrup. It has a firm outer surface and a soft, spongy interior. 

The sweet absorbs syrup slowly, giving it a balanced taste. It is often garnished with grated coconut or khoya. 

Chum Chum has a rich yet light mouthfeel. It is commonly prepared for special occasions.

Rose Sandesh

Rose Sandesh uses slightly firmer chhena for a structured texture. It is cooked slowly with sugar until smooth. 

The sweetness is subtle and well balanced. Paneer Sandesh holds its shape well, making it suitable for gifting. It

has a clean, milky flavour. This sweet is popular for its simplicity and shelf stability.

Milk Sweets

Milk-based Bengali sweets are prepared by slow cooking and reduction. These desserts are rich, creamy, and comforting. 

They rely heavily on good quality milk for flavour and texture. The sweetness is gentle and soothing. These sweets are often served chilled. They are common during festivals and family meals.

Mishti Doi

Mishti Doi is a traditional sweetened curd made from caramelised milk. The milk is slow cooked and naturally 

fermented to achieve its signature taste. It has a creamy, smooth texture with a mild caramel flavour. Mishti 

Doi is usually set in earthen pots for added aroma. It is served chilled. This dessert is a Bengali staple.

Payesh

Payesh is a Bengali rice kheer made using gobindobhog rice. The rice is slow cooked in milk until creamy. 

Sugar is added gradually for balanced sweetness. Cardamom enhances the aroma subtly. Payesh has a rich 

yet light consistency. It is served during festivals and religious ceremonies.

Rabri

Rabri is made by simmering milk until thick layers of malai form. These layers are collected and gently sweetened. 

Rabri has a rich and creamy mouthfeel. It is flavoured with cardamom and nuts. The texture is thick and indulgent. 

A festive favourite.

Khoya Mithai

Khoya Mithai is prepared using reduced milk solids. It has a dense yet smooth texture. The sweetness is balanced and rich. 

This sweet has a longer shelf life. It is often shaped into small pieces. Ideal for festive gifting.

Fried Syrup Sweets

Fried Bengali sweets are rich and indulgent. They are deep fried slowly and soaked in sugar syrup. The outer layer remains firm while the inside stays soft. 

Temperature control is essential for perfect texture. These sweets are popular during festivals. They have strong traditional appeal.

Lavang Latika  

traditional Bengali sweet made with a stuffed khoya filling, deep-fried until crisp and then soaked in sugar syrup, known for its rich flavour and clove garnish on top.

Kala Jamun (Bengali Style)

This sweet is made using khoya and chhena. It is fried until dark and soaked in syrup. 

The texture is soft and moist. The sweetness is deep and rich. Cardamom enhances aroma. A festive indulgence.

Gulab Jamun 

classic Indian sweet made from soft milk solids, deep-fried until golden brown and soaked in warm sugar syrup. It has a rich, melt-in-the-mouth texture with a delicate sweetness. Flavoured with cardamom and rose essence, gulab jamun is commonly served during festivals, weddings, and celebrations. It tastes best when served warm or slightly chilled.

Dry Bengali Sweets

Dry Bengali sweets have low moisture content. They are easy to store and ideal for gifting. These sweets often use coconut, sesame, or khoya. 

The sweetness is mild. They are simple yet flavourful. Commonly prepared during festivals.

Coconut Barfi

Coconut Barfi is a popular Indian sweet made using fresh or desiccated coconut and milk-based ingredients. It has a soft yet slightly firm texture with a mild, pleasant sweetness. The coconut gives the barfi a rich aroma and traditional flavour. This sweet sets well and can be easily cut into neat squares. Coconut Barfi is commonly prepared during festivals and celebrations. It is simple, satisfying, and loved by all age groups.

Mawa Kesar Roll

Mawa Kesar Roll is a rich Indian sweet made from soft mawa flavoured with saffron. It has a smooth, melt-in-the-mouth texture and a delicate aroma of kesar. The roll shape makes it visually appealing and easy to serve. This sweet offers balanced sweetness with a creamy taste. Mawa Kesar Roll is commonly prepared during festivals and special occasions. It is a classic choice for festive sweet platters.

FAQs

1. What are Bengali sweets famous for?
They are known for soft texture, milk-based recipes, and mild sweetness.

2. Which ingredient is most used?
Fresh chhena and milk are primary ingredients.

3. Are Bengali sweets very sweet?
No, they are mildly sweet compared to other Indian sweets.

4. Are these sweets vegetarian?
Yes, most Bengali sweets are vegetarian.

5. Which sweet is most popular?
Rosogolla is the most famous.

6. Can Bengali sweets be made at home?
Yes, with proper technique and fresh ingredients.

7. Are they suitable for festivals?
Yes, they are widely prepared for celebrations.

8. Do they require refrigeration?
Milk-based sweets usually need refrigeration.

Conclusion

Bengali sweets represent a refined dessert tradition rooted in simplicity, balance, and craftsmanship. From soft chhena delicacies to rich milk desserts and festive dry sweets, each category reflects Bengal’s culinary heritage. With well-structured recipes available on trusted platforms like Tarla Dalal’s website, these sweets can be easily recreated at home. Their mild sweetness and elegant textures make them timeless favourites for every occasion.