5 Bengali Sweets beyond Rosogolla and Misti Doi

Bengal's sweetness quotient is incomplete without including a few of the state's beloved sweets. While the entire country is familiar with Rosogolla and Misti Doi, let's explore beyond these well-known treats to discover the true sweetness of Bengal through other famous sweet dishes that the state has to offer. 

1. Sitabhog of Bardhaman: Bardhaman is a district located in the heart of West Bengal. One of the main attractions of the area is Sitabhog, a sweet dish that resembles long-grained rice and is topped with small, gulab jamun-like balls. 

During the early 20th century, when Maharaja Bijaychand Mahatab was the king of Bardhaman, the renowned confectioner Bhairab Chandra Nag created this sweet to impress the then Viceroy of India, Lord Curzon, during his visit in 1904. Immensely impressed by its divine taste, Curzon issued a certificate to the creator, Nag. In 2017, Sitabhog was awarded Geographical Indication status, further cementing its place in the region's history and cultural heritage.

2. Sarpuria of Krishnanagar: A delicacy originating from Krishnanagar, a town in the Nadia district of Bengal, has been believed to have existed even during the time of Mahaprabhu Sri Chaitanya in the 15th century. Manuscripts from that era indicate that Chaitanya Dev had a fondness for this sweet dish. Later, in 1902, a sweetmaker named Surukumar Das revived it under his patronage.

This unique, rich, creamy, and sweet dish is a baked cake made from milk cream. It is renowned for its layered structure, which is quite rare. Sarpuria has also earned the designation of Geographical Indication, further enriching the cultural heritage of Nadia.

3. Manohara of Janai: Janai is a small village in the Hooghly district of Bengal that has gained fame for its unique sweet called Manohara. The name "Manohara" translates to "One that steals the heart." This delightful treat is a type of Sandesh made from milk solids, sugar, and cardamom. What sets it apart is that the Sandesh is dipped in a sugar syrup, creating a distinctive blend of flavours.

According to local folklore, a landlord once ordered Malai Laddoo from a specific confectioner. Due to a delay in delivery, the sweetmaker decided to dip the malai balls in sugar syrup to preserve them for a longer time. When the landlord eventually tasted this newly invented sweet, he named it Manohara.

4. Langcha of Shaktigarh: Shaktigarh is a town in the Bardhaman district of West Bengal. While it is primarily known as an industrial town, its main attraction is Langcha, a local sweet. Langcha is essentially an elongated version of the well-known Bengali sweet Pantua. The story behind its invention contributes to its fame. According to local legend, Langcha was created by a confectioner named Langcha Dutta, who had a limp in his walk, which is reflected in the name, as "Langcha" in Bengali is derived from the word "langda," meaning limping.

This delicious sweet is made from flour and milk solids. It is first fried and then soaked in sugar syrup, resulting in its distinctive juicy taste.

5. Moa of Joynagar: Joynagar is a small town in the South 24 Parganas district of West Bengal. The one thing that marks its fame is its unique form of Moa that is available there. The Joynagar moa is made with popped rice and palm jaggery.

The sweet was made in 1920 by two confectioners, Purnachandra Ghosh and Nityagopal Sarkar, when it was sold by the name "Buchki's Moa" in local markets. Later, it evolved and gained wide popularity with the name "Joynagarer Moa". It's symbolic in every winter festival of Bengal. It gained its Geographical Indication status in 2015.

Now that you have all the necessary information about the famous sweets of Bengal, next time you visit the state, don't forget to look beyond Rosogolla and Misti Doi.

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