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Milk Cake is the classic and simple Indian sweet dish that is easy to make using just two ingredients, milk and sugar. Read also – 12 Most popular Street Foods of America 8. It is said that Mihidana and Sitabhog go hand in hand. This dish is used as a prasad (religious offering) in temples. Saffron is the main ingredient used to garnish Mihidana. Mihidana traces its origin from West Bengal, India. Mihidana in the literal sense is the micro version of traditional Bengali bonde. The word ‘mihi’ practically means fine and ‘dana’ means grains. Mihidana (Image credit: Ganguram Food Products) There exists no difference between Malpua and a Bengali Malpua unless the Bengalis add their special flavours to the dish. The mixture is then deep-fried and served hot. The pound for Malpua is prepared using riped bananas which are crushed with milk, flour and water. The main ingredients for preparing this sweet dish consists mainly of plain flour, rice flour and sugar. Malpua is popular in India, Nepal and Bangladesh. It is considered a dessert primarily because of its sweet taste and sticky appearance. Malpua can be called another version of pancakes. Bengali Malpua (Image credit: Healthy Cooking Recipe) Sometimes these kalojams have another variety that follows the same procedure of cooking it but only has a colourful filling in its interior giving it a holistic look altogether. These are spongy from the inside but are tasteless unless they are soaked in sugar syrup.
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These are basically prepared flour dumplings that have to be deep-fried till they get a dark brown colour and are fully cooked.
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” Kalojam” the name itself suggests the colour of these oval or spherical shaped sweets. Kalojam is considered to be another traditional Bengali sweet dish. While serving Cham Cham it is garnished using nuts, coconut or mawa flakes. Cham Cham usually comes in a variety of colours like light pink, lemon yellow and white but another type has evolved which comes from modern-day Bangladesh which has a brownish shade and is fully sugar quoted. This cuisine is famous all over India and Pakistan. It is oval-shaped, prepared from a mixture of milk, flour/cream and sugar. Cham Cham (Image credit: Sweet Drools)Ĭham Cham is considered the traditional sweet dish of Bengali cuisine. Milk is evaporated and also it is important to keep stirring as the chhena needs to get into its most thick consistency, The mixture is served hot, in a bowl seasoned with dry fruits and saffron. Milk, thick sev and sugar are essential in the preparation of this dish. Chhena Kheeri (Image credit: Archana’s Kitchen)Ĭhhena Kheeri is quite similar to the regular Kheer but the only difference is that the Bengalis are prone to add deep-fried cubes of chhena cheese to the already existing mixture. Chhena Jalebi is an authentic dessert dish quite popular in North India. These are usually dipped in sugar syrup and served with rabri. The chhena is well moulded and shaped, before its deep-fried. Here, chhena (cottage cheese) is the main and basic ingredient used. Chhena Jalebi (Image credit: Pahalwan’s)Ĭhhena Jalebi is prepared in a similar manner as that of our regular jalebis which are popular throughout India.