Almost everyone in the world has a sweet tooth. On Halloween night, kids dress up in cute, funny costumes and excitedly run door to door shouting “Trick or Treat!” Maybe you’ve tried extra hard to do well in a class Kahoot! because your teacher promised the winner a lollipop, or perhaps you heard the familiar melody of an ice cream truck outside and watched as people eagerly lined up. Sweets are all around us, and we love them.
Although sweets may be delicious and addictive, they are much more than something to satisfy our cravings: they can reflect different cultures from around the world, offering experiences as rich as their flavor.
We know that across the globe, different cultures have different tastes. Bengali food is known for its diverse spices that will allow you to experience a whole new range of flavors, but is this all Bengali cuisine is known for? Bengali food has a large range of tastes beyond just “spicy”; in Bengal, we also have mishti. Just like our spices, mishti is everywhere.
The term “mishti” is used to refer to something sweet. It originates from Bengal, a culturally rich region in South Asia. The term is used broadly among many important dishes that are attributed to Bengali culture. Mishti is used to generally refer to something sweet, which describes tons of dishes; however, to be more specific and simple, we’ll explore the three “main” types of mishti that we would typically see: rasgulla (spongy cheese balls in sugar syrup), kalojam (deep-fried cheese and milk sweet in syrup), and mishti doi (sweetened yogurt). With each special assembly process, each dish with its own significant sweet flavor and physical characteristics, it is important to have an understanding of these three desserts to truly appreciate the diversity of mishti.
Rasgulla
If you go to any event hosted by Bengalis, you’ll most likely find rasgulla sitting on the table. A traditional and popular dessert among the Bengali culture, the milky dessert is characterized by its white color, round ball shape, and spongy texture. Beyond its appearance and consistency, its unique flavor attracts many people around the world.
Rasgulla is made of a type of cottage cheese called chhena, a form of cheese made by curdling milk with an acidic agent. Originating from India, this method of creating chhena has been used in various types of mishti, with rasgulla being one of the more well-known examples. Swasthi’s Recipes gives a great guide to making these sweets yourself.
The origin of this dessert is debated. According to Debabrata Mohapatra, a writer for The Times of India, West Bengal claims that rasgulla was created by a confectioner in Calcutta in 1868 C.E. On the other hand, the Eastern state of India, Odisha, argues that it originated from the holy city of Puri in the 12th century. Regardless, rasgulla was commonly used in the daily rituals of temples in Odisha.
Kalojam
If you were to characterize each of these desserts, you can definitely say kalojam is the most unique out of the three dishes. Kalojam is spongy, just like rasgulla; unlike rasgulla, however, kalojam has a dark red exterior and a bright red interior.
Kalojam is also made of chhena, but with an addition of ghee, which is clarified butter, and khoya, also known as “dried milk.” The preparation of ghee and khoya follows a similar method, as both involve a simmering process — ghee from butter and khoya from milk. These sweets are later deep-fried and stored in a delicious syrup, giving them their distinctive taste and rich color from external sugar caramelization. Dassana Amit on Veg Recipes of India gives an in-depth recipe on how to make these delicious sweets at home.
Rajan Bhattacharya, a writer for Slurrp, mentions how some mistake kalojam to be a variation of gulab jamun, another type of mishti. However, its characteristics differ from those of gulab jamun, both physical and cultural. The roots of kalojam go back to the Bengal region, being a special part of Bengal’s culinary traditions. In fact, the making of kalojam with khoya and chhena closely aligns with cultural sweet-making methods. The unique color and taste that comes from frying the sugar sets it apart from gulab jamun.
Mishti Doi
Mishti doi is another Bengali sweet that is also made out of simple ingredients. Although the last two sweets have distinct shapes, mishti doi does not: instead of being shaped into balls like rasgulla and kalojam, mishti doi is a creamy yogurt that is typically given as a gesture of courtesy.
Its name, mishti doi, translates to “sweetened yogurt.” It’s made from fermented thickened milk, later sweetened with caramelized sugar. Typically, it is put into earthen pots, which absorb its moisture, giving it a dense and creamy texture. Shivesh on Bake With Shivesh explains his recipe for making mishti doi.
Mishti Doi’s earliest origins trace back to the Bengal region of the Indian subcontinent. According to The Food Traveler’s article “Mishti Doi: The Sweet Traditions of Bengal” by The Roaming Fork, the sweet yogurt was usually served as an offering to religious figures like Krishna and Lakshmi, and slowly became a regular dessert in Bengali culture. Neighboring states like Odisha and Bihar were also introduced to the use of mishti doi.
Where Can I Find Mishti?
Although there are thousands of recipes circulating the world, whether it be from the internet or a passed-down family recipe, you don’t always need to make it. The joy in mishti comes from the giving of it, especially in Bengali culture. I think of the times of hogging the mishti bowl my cousin’s fiancée brought for our family. I remember how happy I was when my sister gave me the last rasgulla my dad bought from our favorite restaurant. My favorite memory is of how my little cousin’s eyes lit up when I passed her my bowl of mishti. Along with being extremely delicious, mishti has wholesome recollections of the generosity it symbolizes.
Beyond our own homes, there are people dedicated to spreading this sweetness — opening restaurants to bring people together. Mishti is the heart of connection, and these restaurants share that heartbeat.
This spirit ventures far from the Bengal region — you can find it right in New York City. New York City is one of the few places where you can taste the world without leaving home. Especially in Queens, you’ll find Bengali culture beautifully represented through food.
One spot that captures this sense of connection well is Dhaka Sweets, located in Jamaica, Queens. From Rasgulla to Chanar Jilapi, Dhaka Sweets offers a wide array of delicious mishti, satisfying every customer. For 30 years, Dhaka Sweets has been serving authentic Bangladeshi desserts in New York City. Their purpose goes beyond just sharing sweet treats; they aim to preserve the Bangladeshi heritage in New York City by sharing their mishti to be celebrated in family events and gatherings. Being across the world and living in an increasingly westernized society, it is easy to lose sight of one’s true roots. Recognizing this, Dhaka Sweets had made it their mission to preserve and share the importance of mishti in Bengali culture. They aim to create a connection between the people and their heritage, allowing the people to celebrate their Bengali identity.
Aladdin Sweets, located in Long Island City, New York, is a local favorite that embodies the same spirit. Specializing in serving Bengali cuisine, this spot offers more than sweets, so if you’re looking for an entire meal, this is the place for you. Aladdin Sweets focuses on incorporating the authentic Bengali culture in every bite of their food, especially in their mishti. The clean, energetic atmosphere provides the best place for customers to come back and enjoy their delicious food with their loved ones. With their sweets, they stay true to the Bengali culture, serving genuine flavors that truly represent the home of Bengal. Like Dhaka Sweets, their main mission is to share the Bangladeshi culture in New York City, offering an outlet where those who live across the world from their home can reconnect with their heritage with one small bite.
The Importance of Mishti
Mishti is more than just its flavor; it’s a connection to the rich heritage of Bengal. Even when you are thousands of miles away from home, you don’t necessarily have to leave home. The Bengal heritage is everywhere, whether it is from your local Bangladeshi sweet shop or from the hands of your loved ones.
Bengali food is known for its diverse spices that will allow you to experience a whole new range of flavors, but is this all Bengali cuisine is known for? Bengali food has a large range of tastes beyond just “spicy”; in Bengal, we also have mishti. Just like our spices, mishti is everywhere.