Preparation Of Bengali Sweets

Indian sweets are different from the rest of the world not only in taste but also in food preparation methods. If spoken about Bengali sweets, the use of chhana, a solid form extracted from curdling milk, is a trait. The most well-liked among Bengali sweets – ‘sandesh’ is actually made from hot and sweetened cottage cheese, shaped into round balls. To be more specific, the chhana (cottage cheese) is actually tossed lightly with sugar over low heat and the mastery of the person preparing the same is indicated by the complexity of texture he can achieve despite the shortness of the cooking or processing time. Some of the best varieties of sandesh such as kesar sandesh, anarkali chenna sandesh, etc. can be obtained from your nearest Bikanervala restaurant.

Chenna based sweets of Bengal are varied. But some of the most famous among them deserves special mention. Next to sandesh, rasgulla is one of the most preferred Bengali sweets. The exquisite smoothness of chenna soaked in the sugary syrup during the preparation of rasgulla makes no room for graininess. Other syrup soaked sweets made from chhana includes chenna toast, rasmalai, malai rasgulla, ras bhari, ras madhuri, etc.