Underrated Bengali sweets you need to try

While the world knows Bengal for its iconic Rasgulla, the region’s 'mishti' culture goes far deeper than the syrup-soaked classics.

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   Bengali sweets are famous across India, but beyond classics like Rasgulla and Sandesh lies a treasure trove of lesser-known delights. These underrated treats are rich in flavour, tradition, and craftsmanship—perfect for anyone with a serious sweet tooth looking to explore the deeper side of Bengal’s culinary heritage.

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   Chhanar Jilipi: A softer, richer cousin of jalebi made from chhena (cottage cheese), soaked in sugar syrup, juicy and indulgent. (wikimedia commons)

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   Kheer Kadam: A delightful combination of rasgulla inside a layer of khoya, coated with powdered sugar or coconut, two sweets in one. (unsplash)

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   Langcha: An elongated, fried sweet soaked in syrup, known for its slightly chewy texture and rich taste. (wikimedia commons)

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   Malai Chop: A creamy dessert made with chhena soaked in thickened milk, offering a melt in the mouth experience. (unsplash)

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   Pantua: Often compared to gulab jamun, pantua is darker, denser, and fried longer, giving it a deep caramelised flavour. (unsplash)

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   Patishapta: A traditional sweet pancake filled with coconut, jaggery, or khoya, especially popular during festivals like Poush Sankranti. (unsplash)