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This is a list of Bengali sweets and desserts. Most of these sweet dishes are unique to Bangladesh but some of them originally came from other parts of the Subcontinent and re-made as a new Bangladeshi versions of them. To know more check out: Bangladeshi cuisine, Bengali cuisine, Mughlai cuisine and South Asian cuisine.
A Breton cake containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The sugar caramelizes during baking. The name derives from the Breton words for cake (kouign) and butter (amann). Krempita: Balkans: A well-known dessert from the Balkans, specifically the former Yugoslavia. The dish is ...
Cornish pasties at Cornish bakehouse in Bath. The pasty is regarded as the national dish of Cornwall, [23] [24] [25] and an early reference is from a New Zealand newspaper: In Cornwall, there is a common practice among those cottagers who bake at home of making little pasties for the dinners of those who may be working at a distance in the fields.
Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking. [24] Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough. Eggs are then beaten into the dough to further enrich it.
Name Image Description Brown rice [2] Special local variety of rice Biryani: Special local variety of rice, meat, potato and spices Bhuna Khichuri: Rice dish with beef/chicken/mutton Morog Polao: Bangladeshi variety of high quality rice like Kalijira, chinigura, Ichagura with chicken Kacchi Biriyani: Biriyani with mutton Panta bhat
The pie or "cake" is usually presented in a cylindrical or rectangle shape, depending on the mold. Tarta de Santiago: Spain: Sweet A cake or pie with a filling of ground almonds, eggs and sugar. The top of the pie is usually decorated with powdered sugar, masked by an imprint of the Cross of Saint James (cruz de Santiago) which gives the pastry ...
Used in cake and desserts, and to decorate food Tulsi [6] or Basil: তুলসী Tulsi Leaves are used to treat cold Almond: Almond [7] কাঠবাদাম Kaath-Baadam Cardamom: Green cardamom [1] এলাচ Elaach Used in cooking food and desserts to increase flavor. Large cardamom [8] বড় এলাচ Boro elaach
White sugar sponge cake – Steamed cake made with sweetened rice flour; Wife cake – Round flaky pastry with a translucent white winter melon paste centre; Youtiao or "Chinese cruller" – Deep-fried dough strips; Zongzi – Sticky rice dumplings wrapped in bamboo or lotus leaves, often filled with savory meat, red bean paste, peanuts, or ...