Food: Bangladeshi Sweets

Some Bangladeshi traditional sweets recipe & it’s history 

Sweets is one of the most delicious food for all. Bengali culture has a good pride on their sweets. Bengalis are the pioneers of making and inventing a variety of sweets.

Here is some desserts recipe and its history. At first make Chana became it will be need for all types of sweets.

★ Chana 


Milk 3 liters

Cinnamon 1 cup

Water 5-6 cups


Make syrup in that process, take sugar in a pot and add water and make it hot .After few minutes it will be syrup.

First milk in a pan .Once in a while, move down from the oven/stove and move on occasionally. After 3 to 8 minutes, keep 3 cups of syrup slowly. Turn lightly occasionally.

When the water is completely separated from the milk, keep the water from the water in the grill. It will leave the talkative talk.Put a clean wax cotton or muslin cloth and keep it for 20 to 30 minutes. All the water will come out of Chana.

Now open the cloth knot and put it in a bowl. If you make half the amount of Chana,keep aside half a cup of water with 3 cups of water.In this case, milk should be supplied to one and a half liters and make Chana in the same manner.

★ Syrup making

It is main element for sweet making.

500 gm sugar

Water 1 liter

Cardamom 1-2

Cinnamon 1-2

All ingredients mix together and heat on high heat.

★ Sandesh



It is not sure that was make  that but someone thought, it was  the last part of the 19 the century.


Cream milk for one & half liters of milk for juice

Full cream milk 2 liters

Sugar 1 cup

Refined flour 1/2 cup

Sugar (it can cook the salt dough ,add to the end) 5 tabspoon


First make Chana in this process.

Make Chana and keep it for 4 hours,until the Chana is completely dry. Now mix the flour and juice and batch them and stick to your hands for 20 minutes. Then put the mixture in the nonstick pane and ignite the gas stove.Let the mixture will dry completely once. Then stop the gas stove.

Let the mixture cool down.Be careful, not to be completely cold light will stay warm.Now put a hand or a mug, or round and bring it in a different shape.Sandesh will be fragile now.But it will be quite cold.It can be stored in refrigerator for up to 15 days if it is cold.

Reference: Daily Somokal

★ Golapjam



Gulapjam is a popular sweet of Bangladesh. It is also known as Gulab Jamun or Lal Mohan. The name Gulabjam is derived from the two words”Gul” and “ab”. Gul means rose and and means water.

According to some,it was a Sikh cook who was named Sajjan Dillon. He first made this sweet for  Punjab.

According to different views, the Arab desserts Luzmat-at-Qadi , was very poplar with the Mughals.


Milk powder 5 tabspoon

Flour 2 tabspoon

Baking soda 1/8 teaspoon

1 Egg

Oil 2 cup

For syrup

1 cup sugar, 1 cup of water, cardamom powder 1/8 teaspoon


Put all ingredients to make syrup in a pan and keep the stove in the middle. Then stirring until sugar becomes dense.Then close the oven . Now add milk powder, flour, baking soda in a bowl.Then mix an egg and mix it well.Make 10 different balls of the mixture. If the ball looks small now,believe that the ball will be bigger after seeping. Keep the balls covered until the balls are smooth and make sure there are no breaks. Then put two cups of oil in a deep fry and make it a little bit more.

After few minutes of the balls,then slowly release the oil.Turn the balls around the balls with light brown color around therm so that they all have the same colour. Then, if the jams are  golden brown, then drop them with a spoon.Simplify the syrup made before and leave the rose pots in it .Slowly, the bamboo made day you will look nice and soft. Then drop a serving  dish and spread the syrup on the jams and bamboos. Serve beautifully with decilous  Golapjam.

Reference: Daily Somokal

★ Chana Sandesh


    Chana Sandesh


Chana 2 cup

Brown sugar

White Sugar 2 teaspoon

Butter 2 tabspoon

Cream 2-3 tabspoon

White cooking chocolate half cup

Liquid milk 1 tabspoon

Dark chocolate 2 tabspoon


Take a few minutes with chana and butter on the stove.Stay in it with brown sugar and white sugar.Squeeze the cream with the cream and lower it in a circular container and apply it by pressing it.Cut off the sands in ice cream or other form when it is cold.Take a little bit of heat and heat in the white chocolates and milk microwave oven for 20 degrees Celsius. Pour it on the Sandesh and keep it refrigerated. After 30 minutes, roast the dark chocolate in a microwave oven and serve it over.

Reference: Daily Prothom Alo

★ Comolavogh(Orange Consumption)



Milk 2 liters

Orange juice 1 cup

Vinegar & water mix 1 cup

Saffron according to the required

Baking powder 1/2 tabspoon

Icing sugar 2 tabspoon

Sugar 1 tabspoon

Orange acne 2 drops

Jafrani colour 1 teaspoon

Cloves ( each for one)

For mush

Sugar 3 cups

Water 5 cups

Cardamom powder 1 teaspoon


Mix sugar with 4 cups of water and fuel it . If you become dense,burn more 1 cup of water. Understand the density of shirts, stop the oven.Mix milk in a pan .Turn off the oven if it blooms many times.Do not stir if the weight is removed, carefully remove it from the milk.Repeat milk on medium heat.

Once it is blown, turn off the oven and give little orange juice. If there is a need for milk or yogurt, it is necessary to add syrup. But if the milk is not separated from the milk,the vinegar should be given and the water of the milk and that Chana will be separated from the pan .Put the cotton and Tue it and keep the water off. Keep in mind that the Chana should not be too hard.

Take as chute in a tray and smooth it in 20 to 30 minutes. There will be a wet wetness in the chin. If you want to smooth it, you can take a little bit. Then cover it food 10-15 minutes. If you feel extra oil,then mixed with two teaspoon of flour, mix it well. Make small puffs from this dose .

Make a round shape sweet and  make a small hole in the middle of it.Put a clavicle in every sweet hole . Make some pesky bush around the cloves and make flowers. Sprinkle the sapphire granule a little around the sweets. Be careful, not to burst. Cover the towel for a few minutes.

Leave a single orange leaf in this vein by burning it with a little heat  . Turn the coars on the side by gently covering them with a heavy lid.After a while, open the lid and stir 10 minutes to heat. For 5-10 minutes, heat the stove and cover food 30 minutes. Now open the lid and let it cool down. Then serve them in serving containers.

★ Goorer Sandesh ( Molasses Sandesh)

Goorer Sandesh


Chana paddy

Date molasses 1 cup



Groundnut powder 1/4 teaspoon

Nuts and Pistachios 1-2 teaspoon

Tea 1 tabspoon


Throw the molasses into a bowl. Take the crib with your palms. If the light is soft with molasses in pan ,take half a minute with the chana. Rub a little of the sugar and stirring frequently. If you have a little bit of sticky taste,mix it with gram flour and take it off the oven. Grab the grease in the tray,pour a mixture of molasses and chana and soak it thick. Sprinkle a little cold and sprinkle nuts on top of the pancake.

Reference: Daily Prothom Alo

★ Rosogolla



As far as it is known,the first rosogolla was made in Odisha in India but experts say, the origins of the Rosogollas are in the Barisal region of present day  Bangladesh. In particular, during the Portuguese in Vanderia of Pirojpur,the mules of the region made a conical, confectionery with chana ,sugar,milk and semolina which is known Kshrimohon or rosgolla.


Milk 2 liters

Vinegar /Lemon juice

Flour 2 teaspoon

Baking powder 1/6 teaspoon

Sugar 3 cups

Water 5 cups

Cardamom 2-3


The producer for making Chana

First make chana,keep milk in a bone. Open mouth and give 2-3 cardamom in milk. When the milk starts to boil,keep stirring it with a quarter of a teaspoon of syrup ( make from sugar and water ).

After soaking the vinegar several times,the water and the chana will be completely separated, then separate the chana ,wash it well with cold water.8-10 hours will be hanged in a thin cloth and hung in the air.

The inside of the water will come out.

At the end of the preparation of the chana, mix baking powder, flour and chana together with a soft dough.

Now masks this size equal to 25 percent of the sweets. When the rasogolla is shaped, mix the sugar and water together in the stove and simmer with the water. Grab the gentle allow roasted ceramic water to heat 15 minutes and 1/4 cup light hot water. Again ,cover 10 minutes and lighten the hot water of 1/4 cup.

Give 10 minutes to fire.We will all consume 35 minutes of juice. If you have 30 minutes, then take 1 sweet and check it in a few minutes to check whether it is right inside. If raw is cold, sweet becomes hard when it is cold.

If sweet , then all the places of the sweets will have the same colour and in the raw condition it is white. Turn off the oven.

If you are cold, serve family. Get help from the juice from the juice of soft and surprise everyone.

★ Rasmalai


Ghosh community of Tripura state, the original inventor of Comilla Rasamalai. At the beginning of the 19 the century, they provided various kinds of sweets in different family and social events.At that time,there was a kind of sweets made of molasses on a rosary.Some people called  Malai Rosogolla. Later,the milk is made of dense and it is made in  rosogolla. It is named after Kshirvogh. It was the first name of Rasmalai. In the 340 the century, the size of the rosogolla begins to be reduced and sink on milk and its name is Rasmalai.


Chana one and half cup

Milk 1-2 liters

Rose water 1/2 tabspoon

Saffron 1/2 teaspoon

Sugar 1 cup

But & almond chopped 1 tabspoon


Make soft chana and make small sweet on oval shape. After making thin syrup, then the sweets put in the hot syrup and sink for 7-8 hours.Keep the saffron in rose water.If the milk is mixed with a little bit of sugar,stir it with a little sugar and do not go away. Let the milk be thick enough to drop.Now sweets remove from syrup. Mix rose water and saffron. Half saffron and rose water put on milk. Rest of the saffron and rose water on the sweets. Mix nuts & almond chopped for garnishing.

★ Kachagolla


Basically known as Nature Kachagolla. It is a type of confectionery made from milk.This desserts made from cow’s raw milk. Kachagolla is the origin of Nature,district of Bangladesh. It is reported that,a famous sweet shop Modhosudan Pal’s shop was in Lalbazar,Nature. There were several big stoves and it used to make rosogolla,Pantoa, Kalojam etc. Here is about 10-15 employees, suddenly they did not come .Madhosudan’s hands on the head.What will be so much Chana. As a result, he said to keep the sugar poured down the juice and put it down with the fuel. After that,when he checked if taste he feel it was a great taste.

Since there was nothing to do before the submersion of sugar,raw milk was poured into sugar so it is named as Kachagolla.

Also known as Pranhara sweets.


Chana 3 cup

Mawa one and half cup

Cream 1 cup

Sugar 2 cup

Mawa (grated ) one and half cup

Cardamom powder 1 teaspoon


At first Chana divided into three parts. Two parts heat on medium heat. If the water is soft ,then lightly consume it with sugar.When the mixture of chana and sugar becomes glue,mix one part sugar together with sugar mixed chana. Mix cream and cardamom powder and heat.Now makes it few parts when smoothly to stay warm.Now make a small round by hand and serve it in with mawa.

★ Malaichap


Chana 3 cup

Milk 2 and half cup

Sugar 1/2 cup

Cream half cup

Saffron 1/2 teaspoon

Rose water 1 tabspoon

Water 1 and 1/4 cup


Make milk at thick and remove from heat and cool down. Saffron sink on rose water. Mix sugar and water and make syrup. Chana makes smoothly and make a ball like as rosogolla by your hand.Now cook with syrup. Put 20-25 minutes on the stove.Then turn off the oven and put cream on each sweets.Serve it in a serving bowl and pour the dense milk on top and serve rose and saffron.

★ Kalojam (Blackjam)


According to some,the cook was a Sikh cook named Sajjan Dillon. He first made this sweet for the king of Punjab. According to different views,the Arab Pastry Cooker Luzmat -al-Qadi was very popular with the Mughals.

1st Step


Liquid milk 1 liter

Vinegar 3 tabspoon

Water 3 tabspoon


At first milk heat in well and after that remove from heat. Add vinegar every 5-10 minutes later and slowly blend.When see green water, don’t add vinegar and after 15-20 minutes absorbed it.

Now chana wash slowly remove its sour and remove water from Chana with a cotton cloth. Keep it good absorbed.

One hour later,again remove water from chana and make a ball by your hand blend.

2nd Step

Make Mawa 


Powder milk 1/2 cup

Blend Sugar 2 tabspoon

Ghee 1 tabspoon

Rose water 1 teaspoon


All ingredients mix finely by hand blend.

Blackjam ingredients

Chana 1 cup

Flour 1/4 cup

Mawa 1/2 cup

Blend Sugar 1 tabspoon

Ghee 1 tabspoon

Water 4 cup

Sugar 4 cup

Baking powder a little bit

Pink color (optional)

Oil for deep fry

Rose water 1/2 teaspoon


Mix  together 4 cup water and 4 cup sugar and heat well.Add rose water and now remove it from heat. Mix flour and baking powder, add ghee and blend sugar. Now mix well with chana ball and make as ball like as oval shape.

Heat oil in a pan and fry this bal on low heat. When it will be brown then it will be remove from heat. Now add this on syrup and cook for 5 minutes on high heat and next 5 minutes on low heat.

Now it will cool and after 1-2 hours it will be served.

★ Rajhvogh

Chana Making 


1liter milk

Half cup vinegar

Half cup water


Mix water and vinegar in well .

Heat milk in well and remove from stove.Add mixture (water and vinegar mix). When make Chana then it will be well absorbed.

Mawa Making 


Powder milk 1/2 cup

Fine sugar 2 tabspoon

Ghee 1 teaspoon

Rose water 1 teaspoon


Mix all ingredients in a pan and sieving. Now it ready for Mawa.

Make syrup and this process is above.

For Rajhvogh


Chana 1 cup

Sugar 1 teaspoon

Semolina 3 teaspoon


Add chana, sugar and semolina and blend well.Now make some small balls by your hand.

Heat syrup in a pan and ball put on this.Cook it about 40 minutes on medium heat. When it will be double sized then it ready. Now it remove form heat and keep for cool down.

★ Chumchum


Basically known it Tangail Porabari Chumchum. It is a traditional Bengali sweet originated from Porabari,Tangail,Bangladesh. Chumchum is known as the king of sweets. It is one of the tradition of Tangail and it is ancient of 200 years. Porabari is the name of a small village in Tangail district. About 6 kilometres away from Tangail town.Who was the first inventor of this sweet, still it ius not found. But believed, that a craftsmen named Joshoroth Haloi is the creator of this.

Basically who are involved in making them are called Haloi. In addition to Haloi,Ghosh and Pal community of this village have been involved in this.


Milk 1 litre

Flour 1 teaspoon

Semolina 1 teaspoon

SugSugar 1 teaspoon

For Syrup

Sugar 2 cup

Water 5 cup

Cardamom 4 pieces

Make chana,mawa and syrup in same process.


Add chana, flour,semolina and sugar and finely blend. Now make round or oval shape in this . Put this ball one by one on hot syrup.When put all balls on syrup and cover it and then cook it on medium heat. After 30 minutes remove cover and keep balls opposition part.

Now cook for 3 hours on low heat. Then balls take color. When it will be red or brown then remove from heat and keep cool down. Now mix with mawa and serve it.

★ Chanamokhee


Chanamokhee sweets originated by Bhrammanbaria District of Bangladesh. The name of the person is Mahadev Paroi. Though Mahadev Paroi was born in Kashi Dham. Mahadev came Calcutta to make sweet in his big brother Durga Prasad shops. But after his death, Mahadev came back Brahmanbariya once again to roam around without shelter. Hundreds of years ago,Mahadev was given shelter to the city’s shop Meddar Sibram  and Mahadev create this sweet in here.


First made Chana from 1 liter milk and make syrup.


Sugar 1 cup

1 Bay leaf

Icing sugar


Chana will be well blend and make it shape (shape is your wish).

Now chana put on syrup and cook it low heat. When chana will be juicy then remove from heat and mix on icing sugar. When it will be cold then serve it.

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