Kolkata, the food of heaven is considered the City of Rosogollas. But the catalogue of sweets available in the city is much wider than that. The Bengalis truly love their sweets, and on most occasions or even in daily meals for many sweets after a meal is a must. May it a breakfast jalebi before work, the mishti do on a lunch date at a hotel in Kolkata, or the evergreen rosogolla during at a wedding, there is always space for sweets in meals of Kolkata. For the same reason, many food bloggers visit the city and book day-use hotels to try the wide array sweets available. If you're are one of those people or just love having sweets, surely give these 10 sweets a shot on your next visit to Kolkata
Contrary to what the name might suggest there is no relation between this sweet and Sita, but that shouldn't stop you from trying this sweet vermicelli rice heaven accompanied by small Golab Jamun. The sweet has its origin in the region of Bardhaman, Late Khettranath invented special Sitabhog and Migirdana in Bardhaman during the regime of Maharaja Late Mahatabchand Bahadur. A centaury later Sitabhog is one of the most desirable sweets in the city. It is normally made of cottage cheese, rice flour and sugar, and looks quite similar to a polao.
If you have read about this sweet, you have already heard this but to reiterate, Pantua is not a Gulab Jamun. Pantera is made of Cottage cheese or Chhana is Bengali, mixed with semolina and flour. The mixed dough is then deep-fried and bathed in sugar syrup.
3. Raj Bhog
Another of the classic Bengali sweet made of Chhana (a trend you're going to see a lot) and Kesar strands. Raj blog quite gives a premium a feel and looks quite similar to Rosogolla, due to both of them having similar preparation ingredients. It can be normally seen eaten during festivals, or social event likes weddings or birthday part parties. If you eating over at a Bengali restaurant or hotel in Kolkata, it won't be uncommon to have raj blog on the menu.
Payesh is not exactly your usual sweet, but then again payesh is much more than a sweet, it is a feeling. Most Bengali's can recall their birthday and having a bowl of payesh being prepared by their grandmothers or mother, as the ritual goes. This prerequisite for Bengali birthday dish is a blog Gobindhorice based pudding. Payesh for non-Bengalis might be similar to the kheer. This sweet is best had after a heavy Bengali meal, slowly indulging the sweet in a bowl. Payesh can be eaten both chilled and hot, and both have a different appeal.
5. Baked Rosogolla
Mentioning Rosogolla would be too cliched, so to take the legendary spot, here is its baked variant. Served on normally buffets, family get-togethers, and parties this one is bound to win the hears of the guest, especially if they're having it for the first time. The recipe is a bit more complicated than other sweets, and the sweet is preparation contains items like premade rosogolla (obviously), condensed milk, khoya, saffron, rose water, pistachios and sugar. The Balaram Mullick & Radharaman Mullick sweet chain is especially famous for its Baked Rasogollas. There are multiple chains across the city, but if you're staying over at a hotel in Ballygunge, you can visit one of their most popular chains.
6. Kheer Kadam
Made with the tempting combination of Khoya. Milk, sugar and green cardamom powder, Kheer Kadam is a delight after any meal. The most unique thing about this sweet is that it has two layers of, one of khoya and another of change. The sweet is a common choice to serve the guest or paying a visit to someone place.
7. Joynagarer Moa
Whenever winter came, Joyanagarer Moa came with it. Made it Nolen Gur or Jaggery from date plants, Khoi (a type of rice), Gawa ghee, posto, and each. The Moa, own its roots to Joynagar, where the sweet is made with seasonal ingredients. During wintersweet shops selling Joyngarer moa, and other Nolen Gur products pop up throughout Kolkata. No matter where your hotel is in Kolkata, you'll find a Joynagarer Moa shop around the corner.
One of the simplest sweet on the list, which can be prepared and presented in many ways is Sandesh. The idea of Sandesh is simple, Chaana with sugar over light heat, followed by shaped into balls or squares or any other shape. Now as the preparation is so simple one can find many variants of Sandesh throughout Kolkata, which use different nuts, sweets, and even chocolates. The Sandesh is the canvas, and the different sweets shops throughout the city have come up with a creative and alluring version of Sandesh's that' you could have never thought of. There are chocolate Sandesh, Jaggery variants, accompanied by fruit and list goes on. Premier Sandesh can be available in many good restaurants or hotels
A circular sweet made of vina mungo flour, which is deep-fried and then dunked in sugar syrup. The Amriti looks quite similar to the Jalebi but is crunchier on the outside, and equally soft in the inside. The sweet has its roots to the Mughal kitchen and is prepared during iftar. Amriti is best eaten hot, or else they crunchiness might be lost. It is widely available in most sweet or even namkeen shops throughout the city.
Sweets from Bengal are truly something to cherish. From the most exotic sweets to the simplest of sweets, there something for everyone. From the most lavish Bengali hotels in Kolkata to the tinniest of eateries, you'll always find a sweet in the menu.