Darbesh or Dorbesh in its first glance might look like a laddoos popular in any Indian sweet shop. But what differentiates the Dorbesh from other laddoos is the addition ofis Khoya or Mawa in it.
Roshogolla, a nationwide favorite, is rafted from Chhena and bathed in sugary syrup. This iconic dessert from Bengal is a national favourite too.
Lyangcha, hailing from West Bengal's Bardhaman district is a delectable treat is prepared by frying a mixture of flour and milk powder, and then generouly dunked in sugar syrup.
Kheer Kodom is one of the most sophisticated Bengali sweets combining coconut, cardamom, jaggery, khoya, and a medley of dry fruits.
Shondesh, a staple in Bengal's dessert list, is a milk-based confection prepared with chenna or paneer.
Bhapa Doi, the cherished Bengali delight is famous for its dual-textured appeal.
Chomchom is made with flour, coconut, cream, sugar, and saffron, serves as a visual and flavorful feast, available in a variety of enticing colors.
Shor Bhaja, a beloved Bengali dessert is made from deep-fried milk cream, it's a treat that captures the essence of Bengal's culinary delights.
Pantua has a striking resemblance to the popular gulab jamun. The traditional Bengali sweet is made with deep-fried balls from semolina, chhena, milk, ghee, and sugar syrup.
Chanar Jilipi, resembles the popular jalebi. The spiral shape dessert gives a delightful twist with chena or cottage cheese in it