Famous Sweets In West Bengal

1.Rosogolla 

Rosogolla is a popular sweet in west bengal.Best rosogolla available in Kolkata .it not only popular west bengal but all over India.Rasgolla was first made in Kolkata in 1868 by Nabin  Chandra Das .It has been traditionally offered as bhog to goddess Lakshmi at Jagannath Temple, Puri.

✍️ Ingredients you need ?

1. Full cream milk – 1 liter

2.  Lemon juice – 2 tbsp  

3. Sugar – 1 cup 

4. Water – 3 cups

5. Cardamom – 2-3 pods

🤔How to make rosogolla

Step-1 Heat milk in a pan. 

Step-2 Remove from heat once it comes to a boil.

Step-3 Add lemon juice.

Step-4 The milk will curdle and the whey will separate. 

Step-5 Strain the milk in a muslin cloth and collect the cheese.

Step-6 Run the cheese under cold water to remove the sourness from the lemon.

Step-7 Hang the muslin cloth for an hour to remove excess water from the cheese.

Step-8 Take out the cheese on the work surface and knead for 4-5 minute till it becomes smooth.

Step-9 Make 10-12 small balls from the cheese.

Step-10 Heat water, sugar and cardamon in a pan.

Step-11 When the water comes to a boil, add the cheese balls in the water. 

Step-12 Cook covered for 40-45 minutes on low heat. 

Step-13 Remover from heat and cool.

☺Finally rosogolla is ready for  serve .

•Tips

1. Never refrigerate the chenna or the  rosogolla will become rubbery.
2. Always use fill-cream milk for making rosogolla.
3. You can skip adding maida.if you keep the flame low , rosogolla  will not disintegrate .
4. The color of rosogolla aslo depends on the type of milk .
5. Over boiling rosogolla can make them shrivel down .

Top 5 Shops in Kolkata where you will get the best Rosogolla

1.Chittaranjan Mishtanna Bhandar.

The 115-year-old Chittaranjan Mistanna Bhandar is among the shops in the city that are certified to sell Kolkata's GI-tagged rosogolla. One of the best sweet shop in North Kolkata. 

2.K.C Das 

It is a 150 years old sweet shop in Kolkata.K.C Das is one of the most popular confectioners in the City of Joy. Named after Krishna Chandra Das, the shop is synonymous with rosogolla which was created by K.C. Das’ father Nobin Chandra Das who started a sweet shop in 1866. 

3. Nabin Chandra Das &sons 

Nabin Chandra Das not only introduced the rosogolla, but a variety of delectable sweets to Bengali gastronomy, through the establishment of his sweet shop in 1864 at the Baghbazar-Shobhabazar area. [1] Since then, his descendants have taken the business to national and international markets, with their canned rosogolla, labelled as K.C Das Rosogolla after Nabin Chandra’s son Krishna Chandra, breaking geographical barriers. Today, the main outlet of K.C Das stands at Esplanade. 

4.hindusthan sweets 

 

The owner of this sweet shop at Shobhazar were the inventors of rosogolla in the nineteenth century. Centuries have passed by, but they have stood firm in the city as one of the finest rasgulla makers in the city. Their variations in rosogolla like Chocolate rosogolla, orange-flavored ones, and even baked rosogolla are something in the city that should be tried. 

5.Gupta brothers sweets

Another chain of sweets shop, Gupta Brothers, are among the top rasgulla makers of the city. Their spongy, mouth-watering dessert is loved by the Calcuttans for their fine quality and taste. 

2.Sitabhog 

Sitabhog is a famous sweet of Bardhaman, West Bengal, India.it is a unique sweet.looks like pulao (a savoury dish) but tastes sweet. Many variants of this are available now but traditionally it was made of white rice and gulab jamun. Nowadays, people prefer using vermicelli instead of rice. It is then mixed white rice flour, cottage cheese and sugar. 

✍️ Ingredients you need?

1.1Cup Basmoti Rice

2.1 Cup Paneer (Homemade Cottage Cheese) , crumbled

3. 1 Teaspoon Cardamom Powder (Elaichi)

4. 1 Tablespoons Sultana Raisins

5. 1 Tablespoon Pistachios

6. Few Saffron strands

7. 1 Cup Sugar

8. Ghee or oil for frying

Ingredients for jamun 

1. 1 Cup Milk Powder

2. 1/2 Cup All Purpose Flour (Maida)

3. 1/4 Teaspoon Cooking soda

4. 1 Tablespoon Ghee

5. 2 Tablespoons Curd 

6. 1 Cup Sugar

7. 1 Teaspoon Cardamom Powder (Elaichi)

How to make sitabhog 

Step-1 To begin making the Bengali Sita Bhog, we will first make a rice and chena vermicelli. You can either use a wide holed grater or a sev maker to make the vermicelli. This fried vermicelli will then be soaked in a sugar syrup.

Step-2 Soak 1 cup of the Govind Bhog rice in water for 1 to 2 hours. After a couple of hours, drain the water and spread the rice over a kitchen towel and allow it to dry.

Step-3 Once dry place the rice in a dry grinder and grind to a fine powder.  

Step-4 Add the rice powder and chena to a large mixing bowl. Knead both of them together adding little milk at a time to make a soft, firm and smooth dough. Cover and allow the dough to rest for a few minutes till we get the sugar syrup ready. 

Step-5 For the sugar syrup, place the sugar along with 1 cup of water and bring it to a boil. Once the sugar comes to a boil, turn the heat to low and simmer to make a sticky syrup. When you touch the syrup between your fingers, it should feel sticky and slightly stringy.

Step-6 Once the sugar syrup is ready, add the cardamom powder and the saffron to it and allow it to rest.  

Step-7 We will now deep fry the rice mixture by making it either into oblong shape by running it through a grater or a sev maker. The size of the rice vermicelli is purely your preference.

Step-8 Heat oil for deep frying. Once the oil is heated, place the rice and chena mixture through a grater and grate it into the hot oil. You will notice small rice size bits drop out into the oil.  Deep fry on medium heat till the Bhog turns golden brown in color. 

Step-9 Drain out the excess oil and proceed the same way with the remaining rice mixture. Add the raisins and the fried rice and chena into the sugar syrup. Allow it to soak well in the syrup for about 10 to 15 minutes. You will notice the rice and chena vermicelli 

Step-10 Once it is soaked, spread it on a plate and allow the grains of sugar coated rice to cool. 

Step-11 In the next step we will make the Nikhuti (the jamoon balls).

Step-12 In a large mixing bowl add milk powder, maida, soda, ghee and yogurt and mix them all together. Add little water at a time and knead to make a firm and smooth dough. Allow the dough to test for about 5 to 10 minutes. 

Step-13 After 10 minutes, shape them into small tiny jamoons (balls). 

 Step-14 In the same oil we deep fried the rice vermicelli, heat that oil and add a few jamoons at a time and deep fry until golden brown in color. Once fried, keep them aside.

Step-15 The next step is to soak these jamoons in a sugar syrup. To make the sugar syrup in another pan add water and sugar and bring it to boil.

Step-16 Once it comes to a boil, turn the heat to medium and make a light syrup. This syrup does not have to be very sticky. Once the syrup is ready, place the small jamoon balls into the hot syrup and allow it to soak and become soft. These Nikhuti's will puff up a little. 

Step-17 Once it comes to a boil, turn the heat to medium and make a light syrup. This syrup does not have to be very sticky. Once the syrup is ready, place the small jamoon balls into the hot syrup and allow it to soak and become soft. These Nikhuti's will puff up a little.

Step-18 Once soaked drain from the syrup and add it to the rice vermicelli we made.

Step-19 Transfer it to a serving bowl, garnish it with pistachios. 

Finally sitabhog ready for serve 

Top 5 Shops in burdwan where you will get the best Sitabhog 

1.Ganesh mistanna bhandar 

Burdwan is famous for Sitabhog and Mihidana and you can have these two sweets here with best quality. Ganesh muatan na bhandar is situated near Ranigunj bazaar .  

2.Radhaballav mistanna bhandar 

It's one of the best sweet shop where signature burdwan sweet Sitabhog and mihidana available.

Recently they have started making Nolen Gurer Sitabhog along with the normal one. 3 types of mihidana available. 

3.Soudamini mistanna Bhandar 

Soudamini Mistanna Bhandar is a very popular & renowned name in Burdwan for providing the best mouth-watering sweets to its customers. Soudamini Mistanna Bhandar is situated in Vivekananda College More, Burdwan, Purba Bardhaman, West Bengal. Soudamini Mistanna Bhandar is a manufacturer & supplier of various types of sweets & snacks 

4.bhagaban mistanna bhandar 

Bhagaban Mistanna Bhandar is a very popular & renowned name in Burdwan for providing the best mouth-watering sweets to its customers. Bhagaban Mistanna Bhandar is situated in B.b. Ghosh Road, Rani Ganj Bazar. Burdwan, Purba Bardhaman, West Bengal. Bhagaban Mistanna Bhandar is a manufacturer of various types of sweets & snacks.

5.Karuna sweets 

 

Karuna sweets was opened in the year 1965 by Mr. Ramachandran. Karuna Sweets is located in Bolpur, Bardhaman. Good Sitabhog is available here .

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