Exploring Top 10 famous kolkata's best sweet dishes

Kolkata is unimaginable without misti. The city is known for the numerous sweets that gives it a unique identity. Can we imagine kolkata without Rasgulla, Sondesh, Misti Doi, Payesh and Pantua? The city has close to over a lakh sweet shops with many of them catering to customers for decades. Most sweet in kolkata are chhana or paneer based and Sandesh or Sondesh is what the city is known for. Light and melt-in-the mouth,the misti is made by kneading and rubbing panner with  powdered sugar till it become light and creamy.                                                                                                                                                                                                                                                                                    Let's see Top 10 Picks and Hidden Gems   kolkata sweet scene:                                                                                                                                         1.  Rasgulla:                                                                  

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     Rasgulla (also known as Rasgulla in some regions) is a popular Indian sweet made primarily from chhena (a type of fresh Indian cheese) and sugar syrup. It is a spongy, round, white dessert that is known for its soft, melt-in-the-mouth texture. Rasgullas are typically served chilled and are enjoyed as a treat during festivals, celebrations, or as a dessert after meals.                                                                                                                                                                                                                                                                                                                                                                                                              2.  Sondesh : 

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   Sondesh (sometimes spelled Sandesh) is a traditional Bengali sweet made from chhena (freshly prepared cottage cheese) that is delicately flavored and often garnished with nuts, saffron, or other ingredients. It is a soft, smooth, and slightly crumbly sweet that is a staple in Bengali festivals, special occasions, and as a treat after meals.                                                                                                                                    3.  Misti Doi :

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    Misti Doi (translated as sweetened yogurt) is a traditional Bengali dessert made from thickened yogurt, sugar, and sometimes flavored with cardamom or saffron. It is a beloved sweet dish in Bengali cuisine, especially known for its creamy texture and rich, caramelized sweetness. Misti Doi is often served chilled and is typically enjoyed as a dessert after meals or during special occasions and festivals.                                                                                                                                                                                                        4.    Payesh :                                                                                   

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     Payash (also known as Kheer in other parts of India) is a traditional Bengali rice pudding made from milk, sugar, and rice, often flavored with cardamom, nuts, and sometimes saffron or raisins. It is a sweet, creamy, and rich dessert that is commonly prepared for festivals, special occasions, or as a festive offering in Bengali households.                                                                                                                                                                                             5.  Pantua :   

image source: hojo kolkata

Pantua is a type of traditional Bengali sweet, often confused with "Rasgulla" or "Rasgulla" cousin, as they share similar characteristics, but they're distinct in terms of ingredients and preparation.

Pantua is a deep-fried dessert made from chhena (a fresh cheese), sugar, and flour, and is soaked in sugar syrup. The dough is typically shaped into small, round balls before frying, which gives it a slightly crispy texture on the outside while remaining soft and moist inside. After frying, it's soaked in a warm, sugar syrup, which makes it sweet and juicy.

Pantua is often enjoyed during festivals, special occasions, and can be found in many Bengali sweet shops. It is also sometimes made with a slight variation in the recipe, such as adding cardamom or rosewater for flavoring.

The differences between Pantua and Rasgulla primarily come from the texture (Pantua is denser and firmer, while Rasgulla is spongier) and the cooking process (Pantua is fried, while Rasgulla is cooked in boiling syrup).                                                                                                                                                                                                     6. Rasmalai:

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Rasmalai is a beloved Bengali dessert that has gained popularity across India and beyond. It consists of soft, spongy white cream cheese discs (or flattened balls) known as chhena (a type of fresh paneer or cheese), which are soaked in a rich, flavored milk syrup (called ras in Hindi and Bengali). The result is a smooth, fragrant, and creamy treat that's both indulgent and refreshing.                                                                                                                                         7. Patishapta: 

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Patishapta is a traditional Bengali sweet that is especially popular during festivals like Durga Puja and Poila Boishakh (Bengali New Year), as well as at weddings and other celebrations. It is a type of stuffed crepe or thin pancake, typically filled with a sweet mixture of khoya (reduced milk), coconut, and nuts. After being rolled up, the patishapta is soaked in a sugar syrup or sometimes served with kheer (sweetened milk).                                                                                                                                                                                       8. Nolen gurer misti :

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Nolen Gurer Misti (নলেন গুড়ের মিষ্টি) is a quintessential Bengali delicacy, deeply associated with winter and a favorite among sweet lovers. The name "Nolen Gurer Misti" refers to sweets made using Nolen Gur, or Date Palm Jaggery, which is a special kind of jaggery produced from the sap of the date palm tree. It has a distinct, rich, and aromatic flavor that's quite different from regular sugar or other types of jaggery. Nolen Gur is typically harvested in the winter months, which is why sweets made with it are especially popular during this season.                                                                                                                                                                                               9. Sitabhog:

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Sitabhog (সিতাভোগ) is a traditional Bengali sweet that holds a special place in the hearts of dessert lovers, particularly in Bengal and Bangladesh. It is often considered a cousin of "Langcha" or "Rasgulla" but with a distinct texture and flavor profile. Sitabhog is a fried sweet that is soft, spongy, and syrup-soaked, and it is typically enjoyed as a festive treat during occasions like Durga Puja, Pohela Boishakh (Bengali New Year), and weddings.                                                                                                                             10. Joynagarer Moa: 

image source: Joynagarer Moa 

Joynagarer Moa (জয়নগর মোয়া) is a traditional Bengali sweet from the town of Joynagar in West Bengal, India. This delectable treat is particularly famous for its unique preparation and rich flavor, making it one of the most beloved and iconic Bengali sweets. Joynagarer Moa is often associated with winter, especially around the time of Makar Sankranti (a festival celebrating the harvest season) and other regional festivities.