Bengali Mishti

Posted On October 1, 2020

Today I will walk you down the Bengali Mishti lane. A foodie as I am and having a sweet tooth myself, I couldn’t resist taking a Dessert journey of the Indian Traditional Mithais. lets enjoy this sweet journey together.

The word dessert gives a sweetness to your palette, so lets get onto some sweet binging. The minute you talk of sweets ,  Bengali mishti is the first thing that crops up in your mind. And of course the Famous Rosogulla. There are various varieties of rosogullas from the plain to the nulen gur ones to the small colored ones. I always prefer the authentic rosogullas in the mud pots  , the texture and sweetness lingers in your mouth for hours. 

The other mishti I wouldn’t miss is the Sondesh. There are so many flavors and shapes of the sondesh . My favorite has always been the nolen gurer sondesh and the shank sondesh , but I can bite into all of the other ones too.

How can I not mention the chom chom . This sweet comes in a variety of different flavors , sizes and colors mainly light pink, light yellow and white. It is coated with coconut or mawa flakes as a garnish  . A mention of the sumptous malai chaaps and malai sandwiches is a must . It is a very tasty, delicious and mouth watering mishti. It just melts in the mouth.

 One common ingredient for all the above mishtis is milk in the form of chenna so their shelf life is very short . So remember to eat them fresh.

In West Bengal and no mention of the  traditional mishti doi in the matkas! This is a classic Bengali mishti made with milk, curd culture and nolen gur or sugar. This is the ultimate divine treat. 

These are some of the common Bengali Mishtis . Let me feast on all of them to my hearts content and you can do it too , till  I bring you some more traditional mishtis in the next episode.