Must-try Bengali sweets for your next trip to West Bengal

The Bengali cuisine has always been known for its delectable sweets, and all of us at some point in our lives visit West Bengal and eagerly stare at the sweets on display at shops. But if you had to choose the top sweets, which would you choose? Suppose you can only pick the top four or five, then which ones would you pick in that case? Yes, we know, it is a difficult thing to do, it is almost impossible. How can we possibly pick a few from a range of great sweets and desserts. On top of that, these days there are new variants of old favourites, such as the baked roshogolla.

But fear not, we are here to give you an idea.

We are not getting into the whole debate on whether it originated in Bengal or Odisha. We are simply saying, if you are in West Bengal, and you do not try the roshogolla, you are definitely missing out. Made from Indian cottage cheese, dipped in a sugary syrup, this incredible ball of happiness has no match, even to this day.

If you are a fan of the gulab jamun, then you will give this Bengali sweet raving reviews. The sweet got named after Lady Canning who resided in India from 1856 until her death. This incredible sweet is made from cheese curds, and has a reddish brown colour. It is juicy, and delicious.

Jilipi is the Bengali word for jalebi, while chhana means cottage cheese. So thus we have a delicious take on the famous jalebi. Chanar jilipi is soft, and incredibly juicy. It is deep fried, and dipped in a sugary syrup and is undeniably one of the hot favourites. You will be surprised as you fall head over heels, as this is not the jalebi you know.

Ask anyone who grew up in Kolkata in the 90s, and he or she will tell you that the dead afternoon streets in winters often echoed with the sounds of wandering hawkers calling out for this delicious treat. This ball-shaped sweet comes from Joynagar in South 24-Parganas, but there are a lot of fakes in the market, so beware. Its two main ingredients are a fragrant rice, and the coveted nolen gur (type of jaggery).

Winters are extra special in Bengal, thanks to patishapta. It is basically a pancake that is stuffed with coconut that is mixed with jaggery. The dish is especially prepared during Makar Sankranti, and is actually part of a longstanding tradition. While there are a few others that are also prepared, the patishapta takes centerstage.