Sweet Celebrations: 5 Traditional Durga Puja Desserts with Easy Recipes

The excitement of Durga Puja is in the air, but there is one thing without which the celebration remains incomplete – it is the irresistible array of traditional Bengali sweets that make Durga Puja sweeter in every way.

From October 8 to 13, the air will be filled with the sounds of dhak, the glow of pandals and the joyful spirit of togetherness. This five-day extravaganza not only pays homage to Goddess Durga's triumph over evil but also brings people together in a cultural and spiritual celebration across West Bengal, Bihar, Odisha and Jharkhand.

While Durga Puja is known for its grandeur, elaborate pandals and devotion, no celebration, especially in Bengal, is complete without indulging in a variety of delicious sweets. Whether you are savoring them after offering your prayers or simply enjoying them with friends and family, Bengali sweets play a starring role in adding to the joy of this festival.

Here are some iconic sweets that you cannot miss during Durga Puja, along with their easy-to-make recipes:

rosagolla

No mention of Bengali sweets is complete without the iconic Rosogolla. This beloved dessert, with its soft, fluffy curd balls soaked in cold sugar syrup, is a favorite across India and a must-have during Durga Puja.

Ingredients: Milk, lemon juice, flour, sugar and water.

Preparation:

• Boil the milk while stirring gently and add lemon juice to curdle.
• Once the milk curdles and separates, turn off the heat.
• Strain the curd using a fine cloth or sieve.
• Place the cheese (channa) on a muslin cloth and hang it to drain off excess water.
• Once the water has drained, sprinkle flour over the channa and knead until smooth.
• Form balls with the mixture.
• In a separate saucepan, prepare the sugar syrup by boiling water and sugar together.
• Gently drop the channa balls into the syrup and boil them for a few minutes, keeping the saucepan covered.
• Once cooled, refrigerate the Rosogolla and serve cold.

Bhapa Sondesh

This is a delicious steamed variation of the classic Bengali sondesh, made with fresh channa or paneer. It is mild, fragrant and perfect for adding an elegant touch to your Durga Puja sweet dish.

Ingredients: Milk, lemon, powdered sugar, cardamom and saffron threads.

Preparation:

• Boil 2 liters of milk in a saucepan.
• Extract the lemon juice and add it to the boiling milk to separate the solids (channa) from the whey.
• Strain and let the channa rest for a few minutes.
• Blend the channa in a grinder until you get a smooth paste.
• Add 1/4 cup milk, powdered sugar and cardamom powder.
• Spread the sugar mixture on an aluminum tray and sprinkle saffron threads on top.
• Steam for 30 minutes over low heat.
• Let it cool, refrigerate it for 30 minutes and your Bhapa Sondesh is ready to enjoy.

Malai Chamcham

This is another famous Bengali dessert enjoyed during Durga Puja. There are different varieties of Chamcham available in the market.

Ingredients: Milk, cardamom, almonds, water, lemon juice, khoya, sugar, pistachios

Preparation:

• Start by preparing fresh curd (channa) with milk, similar to the process mentioned in the Rosogolla recipe.
• Knead the channa well and shape it into small cylinders.
• In a saucepan prepare the syrup by boiling water and sugar. Add cardamom powder to enhance the flavor.
• Carefully place the cylindrical chamcham pieces into the syrup and cook for about 10 minutes.
• Once cooked, remove the pan from the heat and let the chamcham cool.
• For the stuffed version, prepare a filling by mixing khoya, crushed pistachios and cardamom powder.
• Vertically cut the cooled chamcham and fill them with the khoya mixture.
• Garnish with sliced ​​almonds or pistachios and serve.

Mishti Doi

Mishti Doi is a quintessential Bengali dessert known for its creamy texture and delicious sweetness. Made with fermented yogurt, this simple yet luxurious delicacy is a must-have during Durga Puja and is loved by people of all ages.

Ingredients: Milk, curd, jaggery or sugar

Preparation:

• Start by boiling 1 liter of milk over medium or low heat.
• Stir occasionally to prevent it from sticking to the bottom.
• Let the milk simmer until it is reduced to half its original volume.
• Once reduced, turn off the heat and let the milk cool for 5-10 minutes.
• Mash some jaggery (or you can use sugar as an alternative) and stir it into the warm milk until it dissolves completely.
• Add a pinch of cardamom powder to enhance the flavor and let the mixture sit for a while.
• Next, add 2 tablespoons of curd to the milk mixture and whisk well to ensure it is mixed well.
• Pour the mixture into a clay pot to enhance the aroma and texture. Cover the pot with aluminum foil.
• Leave it in a warm place to set; the setting process can take up to 24 hours.
• Once ready, refrigerate the Mishti Doi to cool before serving.

Malpuá

Malpua is a traditional Indian sweet that is crunchy on the outside and soft on the inside, making it a favorite dessert during festive occasions like Durga Puja. Made with flour, milk and ghee, these golden pancakes are soaked in sugar syrup to give them a perfect sweetness.

Ingredients: Wheat flour, milk powder, milk, ghee, cardamom seeds, sugar

Preparation:

• Start by mixing powdered milk with slightly warm water and stir until completely dissolved.
• Add cardamom powder, wheat flour and fennel seeds to the mixture.
• Stir well to form a thick, smooth dough.
• Heat ghee in a pan and pour small portions of the batter to make pancake-sized malpua. Cook each side until golden brown and crispy.
• While the malpua is cooking, prepare a sugar syrup by dissolving the sugar in water and letting it simmer until it thickens a little.
• Once the malpua is golden brown, remove it from the ghee and dip it in the sugar syrup.
• Let them soak for a minute and then serve hot.

Savor these traditional desserts and make Durgaotsav an unforgettable celebration.