Bangladesh
Amriti
অমৃতি
Flower-shaped loops of fried black-gram batter soaked in syrup, chewier and less crisp than a jilapi.
The complete directory
Find your next
favorite food.
9 foods match this view. Search local names, narrow the map, or follow a category.
Filters
Tangail, Bangladesh
Chomchom
চমচম
Oval chhena sweet boiled in syrup until it takes a deep tan colour, denser and chewier than roshogolla, often rolled in dried milk.
Dhaka, Bangladesh
Dimer Jorda
ডিমের জর্দা
Egg and milk cooked down with sugar and ghee into a grainy, saffron-coloured sweet studded with nuts.
Natore, Bangladesh
Kachagolla
কাঁচাগোল্লা
Loose, barely-cooked chhena crumbled with sugar and served soft, a Natore speciality with no shaping at all.
Muktagacha, Bangladesh
Monda
মন্ডা
Pale, dense chhena patty from Muktagachha, made to a family recipe held since the early nineteenth century.
West Bengal, Bangladesh
Pantua
পান্তুয়া
Chhena and semolina balls deep-fried to a dark brown and then steeped in syrup — the Bengali forerunner of gulab jamun.
West Bengal, Bangladesh
Rasgulla
রসগোল্লা
Spongy balls of chhana soaked in light sugar syrup.
West Bengal, Bangladesh
Sandesh
সন্দেশ
Fresh chhena worked with sugar over low heat and pressed into moulds — the driest and most delicate of the Bengali milk sweets.
Dhaka, Bangladesh
Shahi Jilapi
শাহি জিলাপি
An outsized coil of fried batter, the width of a dinner plate, soaked in syrup and sold by weight in Old Dhaka during Ramadan.