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This is a list of Bengali sweets and desserts. Most of these sweet dishes are unique to Bangladesh but some of them originally came from other parts of the Subcontinent and re-made as a new Bangladeshi versions of them. To know more check out: Bangladeshi cuisine, Bengali cuisine, Mughlai cuisine and South Asian cuisine.
| Name | Image | Main ingredients | Remarks |
|---|---|---|---|
| Amriti of Sylhet |  | ||
| Bundiya |  | Ghee-based | |
| Bogurar doi |  | Milk, Sugar | Milk-based |
| Chanar goja |  | Chhena, sugar, ghee | Milk-based |
| Chanar Jilapi of Dhaka |  | Chhena, sugar, ghee | Milk-based |
| Chanar kheer of Bengal | Chhana, sugar, milk | Milk-based | |
| Chhanamukhi of Brahmanbaria |  | Chhana, sugar syrup, milk | Milk-based |
| Chanar payesh of Bengal |  | Milk-based | |
| Chomchom of Tangail |  | Flour, cream, sugar, saffron, lemon juice, coconut flakes | Milk-based |
| Jal bhora of Kolkata | Milk-based | ||
| Kadapak | Milk-based | ||
| Kalojam of Bangladesh |  | Milk-based | |
| Kancha golla of Natore | |||
| Kheer er chop of Bengal | Milk-based | ||
| Kheersagar |  | Milk-based | |
| Komolabhog of East Bengal | Milk-based | ||
| Ledikeni of East Bengal and West Bengal | Chhena, sugar, ghee | Milk-based | |
| Lyangcha of Bengal |  | Milk-based | |
| Malapua (dessert) of East Indian subcontinent |  | Milk-based | |
| Mihidana of West Bengal |  | Besan flour, sugar, ghee | Besan-based |
| Milk cake | Milk-based | ||
| Mishti doi of Bogra |  | Milk-based | |
| Narkeler naru of Rural Bengal | Coconut-based | ||
| Pantua [1] of Manikganj |  | Chhena, sugar, ghee | Milk-based |
| Pati shapta of Bengal | Milk-based | ||
| Pitha of Bangladesh (Especially in Barisal and Khulna) |  | Milk-based | |
| Pranohora of Natore | |||
| Rabri of Bengal |  | Milk-based | |
| Rajbhog of Bengal |  | Milk-based | |
| Rasabali |  | Milk-based | |
| Roshogolla of Barisal |  | Chhena, sugar | Milk-based |
| Roshkodom of Rajshahi | Milk-based | ||
| Roshomalai of Cumilla |  | Chhena, milk, sugar | Milk-based |
| Roshomojuri of Rangpur | Chhena, milk, sugar | Milk-based | |
| Sandesh of Shatkhira (several types) |  | Milk-based | |
| Shor bhaja |  | Milk cream, sugar syrup | Layers of thickened milk cream, fried and then dipped in sugar syrup. |
| Shor puria | |||
| Shahi jilapi of Old Dhaka |  | Flour, syrup, milk | Twirled coils of flours are fried and poured in sugar syrup. |
| Sitabhog |  | Milk-based | |
| Tusha Shinni of Sylhet |  | Flour | Sugar syrup |
Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal, Tripura and Assam's Karimganj district. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken and mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Poila Boishakh, Mezban, Iftar and Eid feast.
Rasgulla is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup. This is done until the syrup permeates the dumplings.
South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish. The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and regions.
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.
Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie, which is more traditional in other regions of the United States.
Mughlai cuisine consists of dishes developed or popularised in the early-modern Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India, Pakistan and Bangladesh.
Mughlai paratha is a popular Bengali street food consisting of a flatbread (paratha) wrapped around or stuffed with keema and/or egg. It is believed to have originated in the Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme or the Yemeni Motabbaq. The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir.
Jhalmuri is a popular street snack in the Bengali, Bihari and Odia cuisines, Assamese cuisine, Tripuri cuisine of the Indian subcontinent, made of puffed rice and an assortment of Indian spices, vegetables, Bombay mix (chanachur) and mustard oil. It is popular in Bangladesh and in the neighbouring Indian states of Bihar, West Bengal, Tripura and Odisha. It became popular in London when a British chef named Angus Denoon tried this snack in Kolkata and started selling it on the streets of London. The popularity of Jhalmuri has also reached other western cities like New York City through the Bangladeshi diaspora. Ghoti Gorom is another similar street snack food famous in Bengal,Bangladesh and North East India. Ghoti gorom is very similar to such street food like Jhal muri, bhel or dhal muri, similar in taste but doesn't have puffed rice or murmura. Ghoti gorom consists of sev/bhujiya mixed with chanachur, chopped onions, green chilies, chopped raw mango slices, mustard oil, and various other spices.
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