Dessert
Bengalis take pride on their desserts. Bengalis are the pioneers of making and inventing a variety of sweets in the Indian Subcontinent (pre-partition period). Most of these sweets have been created by a Ghosh (a dessert maker or dairy product seller cast).
- Sandesh, created with milk and sugar
The last item before the sweets is Doi (baked yogurt).[3] It is generally of two varieties, either natural flavour and taste or Mishti Doi
(sweet yogurt), typically sweetened with charred sugar. This brings
about a brown colour and a distinct flavour. Bangladeshi cuisine has a
rich tradition of sweets. The most common sweets and desserts include:
- Rasgulla - Rasgulla, locally pronounced "Roshogolla" or "Rashgolla", is a sweet made with channa (posset/curdled milk) and sugar syrup. It is one of the most widely consumed sweets. The basic version has many regional variations.
- Channer Shondesh is a dessert created with milk and sugar.
- Chhanar Mishti - A sweet made from chickpea flour with sugar/jaggery/molasses. Nowadays, there are various types of Chhanar Mishthi available all across Bangladesh.
- Mishti Doi - Sweetened homemade creamy yogurt; prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/gura (date molasses), and allowing the milk to ferment overnight.
- Naru - It is usually home-made and used as offerings in Hindu rituals of praying to their Gods.
- Rosh-malai - Small rashgollas in a sweetened milk base; Comilla is famous for its Rosh-malai.
- Khaja - Deep fried sweets made from wheat flour and ghee, with sugar and sesame seeds as the coating.
- Mua - Cooked with rice flakes and jaggery.
- Hawai'i Mishti - Made with sugar and given various forms.
- Chhana is fresh, unripened curd cheese made from water buffalo milk.
- Chhaner jilapi - Made in a manner very similar to regular jalebi except they are made with chhana.
- Khir is a common Bangladeshi sweet dish. Phirni, together with Zarda, is also typical during Shab-e-Barat and Eid. It is cooked with dense milk, sugar/jaggery, and scented rice (kalijira rice). Although it takes a lot of time to cook, it is one of the main features of Bangladeshi desserts. A thicker version of khir is used as filling for pitha.
- Gurer Shondesh is a fritter made from rice flour and palm sugar.
Goja
- Goja - A light sweet snack made from flour and sugar, and often served as street food, which is consumed both as dessert and starter.
- Chômchôm (চমচম) (originally from Porabari, Tangail District in Bangladesh) – This sweet goes back centuries. The modern version of this oval-shaped sweet is reddish brown in colour and has a denser texture than the rôshogolla. It can also be preserved longer. Granules of maoa or dried milk can also be sprinkled over chômchôm.
- Shemai - It is made with vermicelli prepared with ghee or vegetable oil.
- Balushahi is made from a stiff dough made with all-purpose flour, ghee and a pinch of baking soda. One-inch-diameter (25 mm), 1⁄2-inch-thick (13 mm) discs are shaped with hands, fried in ghee or oil and dunked in thick sugar syrup so that there is a sugar coating. They are very sweet, but tasty with a slightly flaky texture.
- Piţha - In Bangladesh, the tradition of making different kinds of pan-fried, steamed or boiled sweets, lovingly known as "piţhe" or "pitha",[4] still flourishes. These little balls of heaven symbolises the coming of winter, and the arrival of a season where rich food can be included. The richness lies in the creamy silkiness of the milk, which is often mixed with molasses or jaggery made from either date palm or sugarcane, and sometimes sugar. They are mostly divided into different categories based on the way they are created. The most common forms of these cakes include bhapa piţha (steamed), pakan piţha (fried) and puli piţha (dumplings), among others. The other common pithas are chondropuli, gokul, pati shapta, chitai piţha, aski pitha, muger puli and dudh puli. Generally, rice flour goes into making the pitha.
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