Whether it’s a traditional Bengali wedding or a family lunch at home, there’s something you’ll always look forward to at the end of your heavy, scrumptious Biriyani/Pulao-roast meal; something that can easily be defined as culinary masterpieces that highlight culture, taste and texture all in just one sophisticated dessert: or as we call it, the ‘mishti’.

Today, we’ve compiled a list of the 10 traditional sweets that jazz up your soul; that will tempt your taste buds to give in to these calories that are definitely worth it (oh come on, please!)

Comilla’r Rashmalai

Traditionally known as the “Kheerbhog” this sweet bite was blissfully introduced by a small community in Monohorpur, Comilla who started off with a small sweets shop called “Matribhandar”.


These succulent pieces of curdled milk (chhana) dipped in a creamy syrup have not only restricted its taste in Bangladesh but is now an international delicacy. Seriously though, how do you COUNT those soft pieces while eating?!

Kachagolla from Natore


This simple sweet treat from Natore beholds a historical resemblance to its name and surprisingly enough was created when Madhusadan Paul hastily added decadent sugar syrup to preserve his curdled milk overnight in order to avoid waste. Little did he know, he would be pinned as the creator of such a simple yet, sophisticated dessert!

Monda – courtesy of Mymensingh royalty


Commonly known as “Muktagachhar Monda”, this sweet carries the royal legacy of the Mymensingh kings and queens. This milky treat made in imperfect squares tightly wrapped in a thin sheet film of paper might just be the ideal bite to hide in your lunch box for those long working hours!

Chamcham from Tangail

Tangail’s Chamcham undeniably beats all other sweets in terms of smell, texture and taste. This utterly divine golden brown sweet is covered with a sugar crunch with a syrupy, aerated soft inside.

cham cham

The combination from the sugar coating and the sugar syrup dripping between your fingers surely won’t let down your sweet tooth!

Chhanamukhi from Brahmanbaria

chhana mukhi

Stemming from Brahmanbaria, these firm square sweets are made of pure chhana and coated with a sugar base. Feel too lazy to clean a heap of bowls and spoons after the dinner party tonight? We just might’ve found the perfect match for you!

Baalish-mishti from Netrokona

Yeah, you read that right! Typically translated as the “Pillow sweet”, just ONE piece Netrokona’s Balish Mishti can weigh up to 2 kilograms!

balish mishti

Although the size can be altered on customers’ orders, why not dig into this dream (pun intended) once in a lifetime with your family? Hop on a bus and take a local ride down to Netrokona, just 150 kilometers from Dhaka city. We’re sure you won’t be disappointed.

Paera from Naogaon

For the last 100 years, we’ve been blessed with Paera from Naogaon. Easily available at your local sweetstore, this has been one of our childhood favourites.


What is something that can easily be mistaken for a milk chocolate at first glance, this decadent finger food (it is literally shaped like a finger, trust me) is perfect for your cousin’s holud or Eid lunch party.

Bogra’r Doi


The maatir haaris (a handmade earthen container) bearing this creamy, thick yogurt are simply a joy to the eyes, mind and soul. Perhaps, this will be the perfect finish to balance your taste buds after a spicy curry or the savior on a hot summer afternoon.


Although there have been several claims about its originality, this spongy syrupy dessert is popular in almost every household around Dhaka city.


Ever tried Roshogolla and paratha on a lazy Friday morning? Try it, you seriously still haven’t tasted a sweet bit of life!



Pati Shapta is prepared with a filling of coconut and jaggery, along with a thin crepe made of maida, sooji and rice flour. You can serve it hot or cold as you or your guests may please. These will melt in your mouth and fill your soul with definite contentment!

Our strong conviction says these eclectic sweets are a concoction of pure love and culture blended perfectly. Feeling hungry yet? We do too!

by Farah Zabin Rahman