Mishti

Mishti is a general term for sweets and desserts in Bengali cuisine. These confections are an integral part of Bengali culture, often served during festivals, celebrations, and as a token of hospitality. The variety of mishti is vast, with regional specialties and unique preparations found across West Bengal and Bangladesh.

One of the most famous types of mishti is roshogolla, a soft, spongy ball made from cottage cheese (chenna) and semolina, cooked in a light sugar syrup. Another popular choice is sandesh, a drier dessert made from chenna, sugar, and flavorings like cardamom or rose water, which can be molded into various shapes. Chomchom is a reddish-orange mishti, often elongated and filled with khoa (reduced milk solids). Kanchagolla, meaning raw golla, is another chenna-based sweet, characterized by its crumbly texture.

The preparation of mishti often involves careful attention to milk coagulation and sugar syrup consistency. Ingredients like milk, chenna, sugar, khoa, ghee, and sometimes nuts or fruits are commonly used. The sweetness can range from mildly sweet to intensely sugary, depending on the specific mishti. Bakeries and sweet shops dedicated to mishti, known as 'mishtisannos' or 'doi-er dokan', are a ubiquitous sight in Bengali towns and cities, serving as social gathering points and culinary landmarks.