Bengali cuisine is a blend of spicy and sweet flavours. Especially Bengali desserts are very special always. Bengali sweets need to be consumed in seven days but it is most preferred all over places apart from Bengal. The balance between the main ingredients and seasoning plays an important role. There are plenty of varieties of Bengali sweets. If you truly want to enjoy sweets and you ask someone about their favourite sweets, they will surely raise their eyebrows. For them, it is not an easy question to deal with as to how can someone some delicious over another delicious sweet. Here let’s look at three Bengali Desserts for your weekend dinner.
KHEER KADAM.
This sweet is named after Kadamba, a ball-shaped flower with tiny white petals pointing towards all directions. This sweet made by encasing a dry rasgulla, coated with kheer, and then dusted with dry kheer. Ideally, you can have the whole thing at one go and relish it. It’s truly a good Bengali Dessert.
SHOR BHAJA.
Shor bhaja sweet is originally from Krishna Nagar in The Nadia district of West Bengal. It’s considered to be the toughest sweet to make, not because recipe but the labour that goes into it. Shor bhajan is directly translated from fried milk cream. It is made from milk cream. First, make layers of milk cream and dip fry it and soak it in sugar syrup. For other varieties, cardamom and rose water added for flavour and essence.
LOBONG LOTIKA.
This sweet made for special occasions and considered the best Bengali Desserts. This sweet made Refined flour pastry, stuffed with a mix of khoya, grated coconut, nuts, raisins and cardamom, which is folded like an envelope, held together with a stick of clove for extra flavour and deep-fried in ghee and soaked in sugar syrup for a little while.
