To a Bangladeshi, perhaps the most beloved of all dessert is the rosogolla (রসগোল্লা), literally which means juice ball. As it may sound to those who are unfamiliar with such desserts, the literal meaning does not do the justice when it comes to describing what the food is all about. It does, partially. A more meaningful description would be to call it sweet-ball. In Bangla language, we also call it misti or sweets.
The name misti could mean a whole lot of different types of sweets. This is a generic name. However, in general, misti means rosogolla.
One particular type of rosogolla is the sponge rosogolla. It is spongy and soaked in sweet-syrup called shira in Bengali and served individually or in pairs. These mouth watering delicious desserts are normally served after the main meal.
Photographed above is a type of homemade traditional cake or pitha in Bengali. There are a many varieties of pitha found in different regions of Bangladesh. This one is known as rosher pitha which literally means a cake in syrup.
Photographed above is a type of homemade traditional cake or pitha in Bengali. This is called chitoi pitha. This one is normally made in clay pot by pouring the batter using a cup. The circular shaped cake has a flat side with perforations on it. The other side has the shape of half-moon, the depth of which depends on the depth of the clay pot or the amount of batter poured into it to make the cake.
This cake is neither sweet nor sour. Vapa puli or vapa pitha is commonly served with sweet molasses known as gur. It can also be served with spicy chutney of some kind.
In some regions of Bangladesh, you can make rosher pitha with the chitoi pitha as well. All you need is to soak the chitoi pitha in milk or juice of date palm tree. Usually, the cakes are soaked overnight for best taste. They are served cold in the morning.
This is a traditional winter dessert in Bangladesh. But now a days these are being cooked throughout the year thanks to refrigerators to chill them overnight.
The above is also the same chitoi pitha with a different shape.
A special type of misti is the chom chom as pictured above. Their brown color with dried milk sprinkled over them is a delicate dessert in Bangladesh. They taste sweet as they should be. They are often served in light syrup but they can be served dry as shown in the photo above.
Some of the bakers in Bangladesh has become legends for their legendary workmanship to produce these chom chom. Porabarir chom chom is one of such examples. They are immensely popular in all over Bangladesh. You will find this particular type of chom chom only in the Tangail district in Bangladesh.
The above sweet dessert can be called Blackberry if you like. They are much larger than a blackberry of course but their look and taste has earned the name black. They are softer and less sweeter than typical chom chom. The inside of chom chom can be white, pink or brown depending on how they are made. They can have a variety of sizes but all have the same shape as shown in the photo above.
I hope you’ve enjoyed this post about Bangladeshi dessert. If you find any error or omission, please feel free to let us know.