West Bengal is one region of India that takes its sweets very seriously. It’s not enough to just call them “sweets”—Bengali mishti is a feeling, a way of life and a tradition for many.
Mishti are a big part of Bengali culture, whether it’s for special occasions, everyday treats or just a casual gift when you visit someone’s home. They’re delicacies made with traditional recipes that melt in your mouth.
Let’s go on a happy journey through some of the most popular Bengali sweets that are still loved all over India and the world.
Rasgulla (or Rosogolla)
Let’s start with the legend. Rasgulla is the pride of Bengal—spongy white balls made from chenna (fresh cottage cheese), cooked in light sugar syrup. It’s airy, juicy and famously controversial (Odisha claims it too!). But no matter the origin, a perfectly made rasgulla is pure joy in every bite.
Sandesh
Delicate, grainy, and often scented with cardamom or rose, Sandesh is a minimalist’s dream. Made from fresh chenna and sugar, this sweet comes in many variations—some filled with nolen gur (date palm jaggery), others shaped into intricate flowers or hearts. It’s lighter than most Indian sweets but no less addictive.
Mishti Doi
Bengal’s answer to dessert cravings after a heavy meal? Mishti Doi. This caramelised, sweetened yoghurt is fermented overnight in earthen pots, which gives it a rich, smoky flavour. It is served chilled. No Bengali celebration is complete without it.
Chomchom (or Cham Cham)
Covered in grated coconut or served with a glossy layer of mawa, Chomchom is another syrupy treat that’s soft, dense and sweet in all the right ways. It’s often coloured in shades of pink, white or yellow and is also a favourite during Durga Puja celebrations.
Kacha Golla
If you’re looking for something light and fresh, Kacha Golla is the perfect pick. Made with raw chenna and just a hint of sugar, it’s often flavoured with saffron or cardamom. This sweet is soft, creamy and almost mousse-like in texture—more delicate than your typical Indian mithai.
Nolen Gur Sweets (Winter Specials)
Come winter, Bengal lights up with sweets made from nolen gur—a rich, date palm jaggery that has a deep caramel taste. From nolen gur Sandesh to gur rasgulla and even nolen gur mishti doi, these seasonal sweets are in high demand. They’re warm, earthy and perfect for chilly evenings.
Pantua
Often confused with gulab jamun, Pantua is Bengal’s deep-fried, syrup-soaked delight. Made with khoya and chenna, it’s denser and more textured than gulab jamun, with a rich brown colour and a melt-in-the-mouth centre. Best enjoyed warm!
Shor Bhaja
Now here’s a true delicacy. Shor Bhaja is made by collecting layers of cream from boiled milk, stacking them, and then deep-frying and soaking them in sugar syrup. It’s indulgent, crispy and not something you find every day—making it a prized sweet among connoisseurs.
Labanga Latika
This one is good for both the eyes and the taste buds. Labanga Latika is a package of flour filled with khoya and almonds, sealed with a clove (labanga), fried and then dipped in syrup. The clove on the top adds a surprise spicy kick that complements the sweetness perfectly.
Craving Bengali Sweets? Get Them Online
The best part? You don’t have to go to Kolkata or wait for a wedding to enjoy these tasty Bengali delicacies. You can now get real Bengali mishti from local sweet stores and speciality dessert cooks in your city with Zomato.