Whenever there is a discussion on Bengal, the delicious Rosogolla with its sweet syrupy allure never fails to take centre stage. Hailing from the heart of this culturally rich Indian state, Rosogolla and Sandesh are culinary gems that have captured the hearts and palates of people far and wide. These iconic Bengali desserts testify to the region's culinary expertise and love for all things sweet.
However, restricting the discussion of Bengal’s sweet dish culture only to Rosogolla and Sandesh would be unfair. The state is home to several other equally delectable desserts. Lobongo Latika, Patishapta, and Pantua are among others that will forever leave a mark on your tastebuds.
Lobongo Latika is a delightful dessert that requires a meticulous preparation process. It comprises three main components: filling, dough, and sugar syrup. The dough is initially rolled out into thin sheets. Next, a fragrant mixture of coconut, sugar, and cloves is placed in the centre. The dough is carefully folded over the filling, ensuring it's completely enclosed, and then cloves are pressed onto it to prevent any openings during the cooking process.
The Lobongo Latika is then carefully cooked in hot ghee until it achieves a beautiful golden brown and crispy texture. Finally, to infuse it with sweetness and flavour, it is immersed in a fragrant sugar syrup, allowing the dessert to cool down and absorb its delectable essence. This intricate process results in a mouthwatering treat that perfectly combines the crispiness of fried pastry with the aromatic sweetness of sugar syrup.
Our Recommendation: Nobin Chandra Das & Sons at Jatindra Mohan Ave, Shobhabazar, Kolkata
Patishapta is particularly enjoyed during the festive occasion of Makar Sankranti. This delectable treat showcases the culinary artistry of Bengal, featuring thin crepe-like pancakes made from a combination of rice flour and refined wheat flour. The pancakes are then filled generously with a mixture of grated coconut, khoya (reduced milk solids), jaggery or sugar, and sometimes flavoured with cardamom. The filling is carefully folded within the pancake, creating a cylindrical or semi-circular shape. Patishapta is often drizzled with ghee and may be served warm or at room temperature. The combination of textures, from the soft pancake to the sweet and creamy filling, along with the hint of aromatic spices, makes Patishapta a delightful culinary experience.
Our Recommendation: Balaram Mullick & Radharaman Mullick, Park Street, Kolkata
Kheer Kadam is known for its unique appearance and delectable taste. It features a core of intensely sweetened and deeply flavoured khoya, which is made by reducing milk solids. The khoya is then coated with a layer of kheer, or rice pudding, and rolled in desiccated coconut. The outer layer subtly contrasts the intensely sweet core, creating a blend of flavours and textures. With its intricate preparation and harmonious flavour profile, Kheer Kadam stands as a testament to the culinary craftsmanship of Bengal.
Our Recommendation: Adi Haridas Modak Mistanna Bhandar, Acharya Prafulla Chandra Road, Point Crossing, Kolkata
Chhanar Jilipi offers a unique twist on the traditional jalebi. This confectionery masterpiece is made using a smooth and elastic dough of chhena (fresh paneer or cottage cheese) and flour. Expertly shaped into intricate coils or swirls, the dough is deep-fried to a golden hue. Once fried, Chhanar Jilipi is dipped in a fragrant sugar syrup that is infused with cardamom, rose water, or saffron. This allows the sweet to absorb the sweetness and aromatic flavours of the syrup fully. Unlike its North Indian counterpart, which is usually crunchy, the Chhanar Jilipi is soft as you bite into it and instantly melts in the mouth.
Our Recommendation: Mouchak, Gariahat Road, Gol Park Near Ballygunge Gardens, Kolkata
Believed to have originated in Krishnanagar in West Bengal sometime in the 1800s, the Shor Bhaja has withstood the test of time and continues to be a bestseller in every sweet shop across Kolkata. While its exterior may not look as unique, Shor Bhaja is loved for its distinct chewy texture. Making the sweet involves a combination of skills, patience and time, as it's made by putting together layers of thickened milk cream.
First, the milk is boiled on high heat until skin layers begin to accumulate. These layers are carefully scooped up as the milk continues to boil and is set aside. Sugar is sprinkled generously between each layer to give it the characteristic sweetness. The process is repeated till all of the milk is reduced. Then, the layers are cut into squares to be covered in flour and deep-fried. The golden brown chunks are dipped in the sugar syrup and left to cool down.
If you want to try a healthier rendition of Shor Bhaja, look for Sarpuria. It is made the same way, but the chunks are baked instead of deep-frying.
Our Recommendation: Kopai Restaurant, Sarat Bose Rd, Kolkata
Pantua bears a resemblance to Gulab Jamun but boasts its own distinctive flavour and texture. Made from chhena (fresh paneer or cottage cheese), this sweet is kneaded, shaped into round balls, and deep-fried to a rich golden hue. The fried chhena balls are then soaked in a fragrant sugar syrup infused with cardamom or saffron, allowing them to absorb the sweetness and aromatic essence. What sets Pantua apart is its slightly grainier and lighter texture compared to its close cousin, Gulab Jamun.
Our Recommendation: Sen Mahasay, Sibdas Bhaduri St, Sovabazar, Fariapukur, Kolkata
