Kolkata, often hailed as the “City of Joy,” is also known as the “Sweet Capital of India.” The bustling streets of Kolkata are full of delightful fragrances of traditional sweets, tempting residents and travelers alike. If you are craving a taste of Kolkata and are ready to dive into the world of sugar, milk, and cardamom, this guide will help you make some of the most iconic Kolkata sweets at home. Get ready to make your kitchen smell divine as we embark on this sweet journey.
1. Rasgulla (Roshogolla)
Overview
Rasgulla is perhaps the most famous of all Kolkata sweets, known for its light, spongy texture and its ability to burst with syrupy goodness. These melt-in-your-mouth dumplings are made from fresh chhena (Indian cottage cheese) and dipped in a delicate sugar syrup.
Ingredients
- 1 liter whole milk
- 1-2 tablespoons lemon juice
- 1 cup sugar
- 4 cups water
Step-by-Step Instructions
- Prepare the Chhena (Cottage Cheese):
- Bring the milk to a boil in a heavy-bottomed pan. Once it starts boiling, reduce the heat and add lemon juice, stirring gently until the milk curdles and the whey separates.
- Drain the curdled milk using a muslin cloth and rinse it under cold water to remove any traces of lemon. Hang the muslin cloth for 30 minutes to drain excess water.
- Knead the Chhena:
- Place the drained chhena on a flat surface and knead for about 8-10 minutes until you get a smooth, pliable dough. The texture should be soft but not sticky.
- Divide the dough into small, equal portions and roll them into smooth balls without cracks.
- Cook the Rasgullas:
- In a large pot, combine sugar and water to make a syrup. Bring it to a rolling boil.
- Gently drop the chhena balls into the boiling sugar syrup, cover, and let it cook on medium-high heat for 15-20 minutes. The balls should double in size.
- Turn off the heat and let the rasgullas cool in the syrup before serving. Enjoy chilled or at room temperature.
2. Sandesh
Overview
Sandesh is a traditional Bengali delicacy made from fresh chhena and sugar, often flavored with cardamom, saffron, or rosewater. It is one of the lighter Kolkata sweets and comes in many delightful variations, such as Aam Sandesh, Kesar Sandesh, and even Chocolate Sandesh.
Ingredients
- 1 liter whole milk
- 1-2 tablespoons lemon juice
- ½ cup powdered sugar
- ½ teaspoon cardamom powder
- Chopped pistachios or saffron (optional)
Step-by-Step Instructions
- Prepare the Chhena:
- Use the same method as in Rasgulla to curdle the milk and obtain chhena.
- Once drained, knead the chhena gently for about 5 minutes until it becomes smooth.
- Mix Sugar and Flavoring:
- Add powdered sugar and cardamom powder to the kneaded chhena and mix well.
- Shape the mixture into small round or flat pieces, and garnish with chopped pistachios or saffron.
- Chill Before Serving:
- Refrigerate the Sandesh for 30 minutes before serving for the best flavor.
3. Mishti Doi
Overview
Mishti Doi (sweetened yogurt) is another beloved Kolkata sweet that is rich, creamy, and has just the right amount of sweetness. This dessert is unique because it is made using caramelized sugar, which gives it a distinctive flavor.
Ingredients
- 1 liter whole milk
- ½ cup jaggery or caramelized sugar
- ½ cup plain yogurt
Step-by-Step Instructions
- Boil the Milk:
- Bring the milk to a boil in a heavy-bottomed pan, then let it simmer on low heat until it reduces to about ¾ of its original quantity.
- Caramelize the Sugar:
- In a separate pan, melt the jaggery or sugar until it turns a deep amber color. Carefully add it to the milk while stirring continuously.
- Mix and Set:
- Let the milk cool until it is lukewarm, then add the plain yogurt and mix well.
- Pour the mixture into a ceramic or earthen pot and let it set for 6-8 hours in a warm place until it becomes thick and creamy.
4. Chomchom
Overview
Chomchom, also known as Cham Cham, is a Kolkata sweet known for its delightful, slightly chewy texture and rich, flavorful syrup. It is often garnished with shredded coconut or filled with khoya.
Ingredients
- 1 liter whole milk
- 1-2 tablespoons lemon juice
- 1 cup sugar
- 4 cups water
- Shredded coconut for garnish
Step-by-Step Instructions
- Prepare the Chhena:
- Prepare chhena as described in the Rasgulla recipe above, then knead it for about 5-8 minutes to form a smooth dough.
- Shape the dough into elongated oval shapes.
- Cook in Syrup:
- Prepare sugar syrup using sugar and water, and bring it to a boil.
- Gently add the oval chhena pieces and let them cook for 15-20 minutes until they expand and soak in the syrup.
- Finish and Garnish:
- Once cooled, garnish the chomchoms with shredded coconut or fill them with khoya for added richness.
5. Rosh Bora
Overview
Rosh Bora is a lesser-known but equally delicious Kolkata sweet made from urad dal batter, which is fried into small fritters and then soaked in a light sugar syrup.
Ingredients
- ½ cup urad dal (black gram lentils)
- 1 cup sugar
- 3 cups water
- Oil for frying
Step-by-Step Instructions
- Prepare the Batter:
- Soak the urad dal in water for 4-5 hours or overnight. Drain and grind it into a thick, smooth batter, adding a little water as necessary.
- Fry the Fritters:
- Heat oil in a deep pan. Drop small spoonfuls of batter into the hot oil, frying until they turn golden and crisp. Remove and drain excess oil.
- Soak in Syrup:
- Prepare a simple sugar syrup by boiling sugar and water together. Add the warm fritters to the syrup and let them soak for at least 30 minutes.
Tips for Making Perfect Kolkata Sweets at Home
- Fresh Ingredients Are Key: Always use fresh milk for making chhena, as this will ensure a soft and spongy texture for your sweets.
- Kneading Matters: For sweets like Rasgulla and Sandesh, the kneading process is crucial. Proper kneading helps make the chhena smooth and lump-free, ensuring the desired texture.
- Patience is a Virtue: Setting Mishti Doi or waiting for Rasgullas to absorb the syrup takes time. Don’t rush these steps, as patience is key to achieving authentic flavors.
- Flavor Balancing: When making sugar syrup, make sure it is neither too thick nor too watery. The right consistency helps the sweets soak up the syrup properly.
Conclusion
Kolkata sweets are a celebration of taste, culture, and craftsmanship. From the delicate sponginess of Rasgulla to the creamy richness of Mishti Doi, these sweets represent the heart of Bengali hospitality and tradition. By following this step-by-step guide, you can bring a little piece of Kolkata to your home and share its sweetness with your loved ones.
Why not surprise your family this weekend by making one of these classic Kolkata sweets? No matter which one you choose, you are sure to be transported to the bustling streets of Kolkata with each bite. Happy cooking, and even happier eating!
