Bengali desserts, like mishti doi, are essentially sweetened curd. During the celebrations, it's highly popular and frequently placed in earthen pots.
These Bengali crepes include jaggery, khoya, and coconut inside of them. Patishaptas can have honey drizzled over them and nuts added as a garnish.
Chhena, which is formed into cylindrical pieces and steeped in sugar syrup, is used to make this Bengali dessert. To improve the flavour of cham chams, coconut or mawa are added as a garnish.
Khoya and Rasgulla are combined in Kheer Kadam. It tastes thick and creamy and is served with coconut.
A distinctive Bengali delicacy called komola kheer is created with rice, milk sugar, and orange zest for flavour. Its zesty, invigorating flavour blends well with the creamy kheer.
One of the most well-known desserts from Bengal is sangesh. It's cut into little pieces and flavoured with cardamom.
These are chhena-based deep-fried treats. Pantuas have a soft, spongy texture and are comparable to gulab jamun.
Shena (chhena) is soaked in sweetened milk to make Ras Malai. It has cardamom flavouring and either almonds or pistachios as garnish.
The soft, spongy texture of this confection is what has made it famous worldwide. Rasgulla is made of chhena and is steeped in sugar syrup.
Deep-fried chhena is used to make Chanar Jilipi, which is then soaked in sugar syrup. It's a delicious treat with a crispy outside and a soft within.