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Rasmalai is basically a creamy and milky syrup that consist of Chenna (cottage cheese) balls. The syrup is purely made from milk, sugar, cream and saffron mixture.The sugary white cream coloured or yellow coloured balls of chenna soaked in rich milk cream flavoured with saffron, cardamom, rose water and pistachio.
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Punjabi styled halwa made with fresh carrots
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Experience the subtle notes of phirni and the softness of our age old, classic sandesh.
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Kalakand is an Indian milk sweet made with full fat milk, sugar and cardamom powder. This one is flavoured with Bengal's winter speciality Nolen Gur
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Fresh coconut and jaggery ladoos
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Relish the flavour of butterscotch blended with our classic sandesh,sprinkled with kesar strips and kesar strands
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Soft, fluffy yet crispy pancakes .
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This sweet is made from cottage cheese, sugar and jaggery(Nolen Gur). As the name suggests i.e. Jal (water) and Bhara (filled, nolen gur syrup in this case) it is filled with liquid jaggery.
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Roll shaped syrupy sweet filled with chocolate kheer.
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Dorbesh is a Bengali sweet dish prepared at several auspicious occasions and is also a type of Boondi ka Laddu, but with a traditional Bengali touch! This sweet is made from gram flour, rose water, sultanas.
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When it comes to Bengali desserts, the Mishti Doi needs no further introduction. The Bengali style Yogurt made with sugar and milk is one of its kind.
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Gulab jamun is an Indian dessert of fried dough balls that are soaked in a sweet, sticky sugar syrup.
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Rasgulla, also known as Rosogolla, Rosgola, or Rasagola is a Bengali syrupy dessert popular in the Indian subcontinent. It is made from ball-shaped dumplings of chena and semolina dough, which is cooked in light sugar syrup.
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A bell shaped sweet made with chocolate.
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One of the traditional sweet dishes of Bengal, the Jal Bhara Sandesh, locally known as Jol Bhara. This sweet is made from home made cottage cheese, sugar and jaggery. As it is filled with liquid jaggery, the name defines itself, jal (water) Bhora (filled).
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Soft, melt in the mouth Aam Bhora Sandesh made with sweet, ripe mangoe's extract.
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Kalojam or kala jamun is a popular cottage cheese-based dessert, similar to a dumpling. These Kalojam weets are so scrumptious that you can't stop eating them once you've taken a bite.
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Traditional bengali sweets. Malpua rolls with stuffing of mava and channa.
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Kesar Rasmalai is a form of milk dumpling drenched and soaked in cream. Soaked in flavoured milk and saffron.
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Famous Bengali sweet, Sandesh is made with only milk and sugar and lightly flavored with cardamom. This one is shaped like a conch shell
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Lal doi also known as Kheer Doi or Chakku Doi, is one of the most famous types of confectionery in West Bengal. Kali Ghosh and Hari Ghosh were two brothers who invented Lal Doi, they used to make mostly curd and whey. They used to boil buffalo milk in a gentle fire pouring a small amount of water to make it as condensed milk for a long time. The milk was turned reddish due to long burning. The two brothers used to make wheys from the milk. Their whey making area was known as Red Ghol or Red Whey. When milk becomes thick, it reaches to kheer stage, so sometimes it is called Kheer Doi. Another name for this curd is Chakku Doi. The quality of the curd is judged on its stickiness. To test it, it is also seen by turning down the pot. Even a Chakku or a knife is inserted inside the pot. Thus the name of Chakku yogurt came from that knife.
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