Rasgulla (রসগোল্লা)
Rasgulla is king of bengali sweets. A sweet delight made of chhena, roshogulla is one of the most popular desserts of Bengali cuisine. It's a soft round spongy sweet soaked in sugar syrup that melts-in-the-mouth in an instant.
Our sweet shop is a tribute to the rich culinary heritage of Bengal, where sweets are an integral part of every celebration. We're dedicated to preserving the traditional recipes and methods, while innovating new flavors to delight your taste buds.
Step into our cozy sweet shop and be transported to a world of pure bliss. Let our friendly staff guide you through our vast array of sweets and help you choose the perfect treat. [ashirbad mistanya bhander] - Where every sweet bite is a delight!
Rasgulla is king of bengali sweets. A sweet delight made of chhena, roshogulla is one of the most popular desserts of Bengali cuisine. It's a soft round spongy sweet soaked in sugar syrup that melts-in-the-mouth in an instant.
Ledikeni or Lady Kenny is a popular Bangladeshi and Indian sweet consumed in West Bengal, India and Bangladesh. It is a light fried reddish-brown sweet ball made of Chhena and flour, soaked in sugar syrup. Ledikeni is named after Lady Canning, the wife of Charles Canning, the Governor General of India during 1856–62.
Ras malai, also known as rasamalei or roshomalai, is a dessert that was invented in Kolkata, British India, in the 20th century by Krishna Chandra Das.[1] The dessert is called roshomalai in Bengali,[2] ras malai in Hindi,[3] and rasa malei in Odia.[4] It is popular in India.[5
Mishti doi is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent[1] and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley,[2] and in the nation of Bangladesh.[3][4] It is made with milk and sugar or jaggery. It differs from the plain yogurt because of the technique of preparation. There are many variations of mishti doi according to their popularity. Sweet curd of Nabadwip, Kolkata, Bogra, etc are very popular.[5]
Lyangcha, Langcha (Bengali: ল্যাংচা), or Lemcha, is an Indian sweet dish prepared in West Bengal, Jharkhand, Odisha, Bihar, Assam, Tripura and also throughout Bangladesh. It is made from flour and milk powder by frying it and dipping it into sugar syrup for a long time. The origin of the sweet is in Bardhaman, West Bengal, India.[1][2][3] The Government of West Bengal has begun the process of registering Geographical indication (GI) for Lyangcha.[4]
Kalakand is a sweet cheese confection from India.[1] It has been described as "akin to Italian cheesecake, firmer in texture than milk cake, but softer than burfis."[2]