FAMOUS SWEET OF KOLKATA 2024

Must-have sweets of Kolkata

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• Rasgullas. This one would be included on any list of Kolkata’s famous food sweets. …
• Sandesh. On your list of the tastiest and most gratifying Kolkata famous sweets, this one is certainly number two. …
• Rasmalai. …
• Patishapta. …
• Nolen gurer mishti. …
• Mishti doi. …
• Pantua.

patisapta

FAMOUS SWEET OF KOLKATA 2024

Patisapta is a popular Bengali dessert that is often enjoyed during festivals, special occasions, and celebrations. It consists of thin crepes filled with a rich mixture of khoya (reduced milk), coconut, and jaggery or sugar, and is typically flavored with cardamom. The crepes are rolled or folded around the filling and then often served with a drizzle of sugar syrup.

Here’s a basic overview of how Patisapta is made:

Ingredients:

For the crepes:

• All-purpose flour (maida)
• Semolina (sooji)
• Milk
• Sugar
• A pinch of salt

KAJUKATLI

FAMOUS SWEET OF KOLKATA 2024

Kaju Katli is a popular and decadent Indian sweet made primarily from cashews (kaju), sugar, and ghee (clarified butter). Known for its smooth, fudge-like texture, it is often garnished with edible silver foil (varq) and is a favorite during festivals like Diwali, weddings, and other celebrations. Kaju Katli is simple to prepare and is loved for its rich, nutty flavor and melt-in-the-mouth consistency.

Ingredients:

• Cashews (kaju) – 1 cup (finely ground)
• Sugar – ½ cup
• Water – ¼ cup
• Ghee (clarified butter) – 1 tablespoon (optional, for greasing and texture)
• Cardamom powder – ¼ teaspoon (optional, for flavor)
• Edible silver foil (varq) – optional, for garnish

JALEBI

Ingredients:

• Cashews (kaju) – 1 cup (finely ground)
• Sugar – ½ cup
• Water – ¼ cup
• Ghee (clarified butter) – 1 tablespoon (optional, for greasing and texture)
• Cardamom powder – ¼ teaspoon (optional, for flavor)
• Edible silver foil (varq) – optional, for garnish

Method:

1. Prepare the Batter:

• In a mixing bowl, combine the all-purpose flour, rice flour, and baking soda. Add warm water little by little, stirring to make a smooth batter. It should be slightly thicker than a pancake batter.
• If you are using yogurt, add it now, and mix well. The batter should have a smooth consistency, free from lumps.
• Cover the batter and let it sit in a warm place for about 1–2 hours to ferment (if you’re using yogurt). This will help the batter develop a light texture.

2. Make the Sugar Syrup:

• In a saucepan, add the sugar and water, and heat it on medium flame. Stir until the sugar dissolves.
• Once the syrup starts boiling, lower the flame and let it simmer for 8-10 minutes. You want the syrup to be slightly sticky but not too thick.
• Add the cardamom powder, saffron strands (if using), and rose or kewra water for fragrance. Stir well and remove from heat. Keep the syrup warm.

3. Frying the Jalebi:

• Heat ghee or oil in a deep frying pan on medium heat. The oil should be hot but not smoking.
• Transfer the batter to a piping bag or a squeeze bottle with a small nozzle. If you don’t have a piping bag, you can use a plastic ziplock bag with a tiny hole cut in one corner.
• Once the oil is hot, squeeze the batter into the oil in spiral or pretzel-like shapes. You can also make circular shapes or coils.
• Fry the Jalebi on both sides until they are golden and crispy. This usually takes about 2-3 minutes on each side.

MISTI DOI

Misti Doi is a beloved Bengali dessert that consists of sweetened yogurt. It is creamy, slightly tangy, and rich in flavor, making it a popular treat in Bengali cuisine, especially during festivals, celebrations, or as an after-meal dessert. The traditional preparation involves slow-cooking milk, sweetening it with sugar (often jaggery), and allowing it to set into a smooth, creamy yogurt. Misti Doi is typically served chilled and is often enjoyed in earthenware pots, which add to its distinct taste.

MIHIDANA