Payesh is not exactly your usual sweet, but then again payesh is much more than a sweet, it is a feeling. Most Bengali's can recall their birthday and having a bowl of payesh being prepared by their grandmothers or mother, as the ritual goes. This prerequisite for Bengali birthday dish is a blog Gobindhorice based pudding.
Mentioning Rosogolla would be too cliched, so to take the legendary spot, here is its baked variant. Served on normally buffets, family get-togethers, and parties this one is bound to win the hears of the guest, especially if they're having it for the first time
Made with the tempting combination of Khoya. Milk, sugar and green cardamom powder, Kheer Kadam is a delight after any meal. The most unique thing about this sweet is that it has two layers of, one of khoya and another of change
Whenever winter came, Joyanagarer Moa came with it. Made it Nolen Gur or Jaggery from date plants, Khoi (a type of rice), Gawa ghee, posto, and each. The Moa, own its roots to Joynagar, where the sweet is made with seasonal ingredients.
One of the simplest sweet on the list, which can be prepared and presented in many ways is Sandesh. The idea of Sandesh is simple, Chaana with sugar over light heat, followed by shaped into balls or squares or any other shape.
A circular sweet made of vina mungo flour, which is deep-fried and then dunked in sugar syrup. The Amriti looks quite similar to the Jalebi but is crunchier on the outside, and equally soft in the inside. The sweet has its roots to the Mughal kitchen and is prepared during iftar.