Quick Answer: The classic Bengali wedding sweets are rosogolla, sandesh, mishti doi, pantua, langcha, chomchom, rajbhog, malpoa with rabri and baked rosogolla, with nolen gurer sandesh and rosogolla in winter and Benarasi paan to finish. At New Bhojon Caterer, Panchobyanjan (₹930) ends with nolen gurer rosogolla and makha sandesh, and Bonedi Barir (₹2,555) serves malpoa with rabri, baked rosogolla, nolen gurer sandesh and kulfi faluda.
Ask any Bengali guest what they remember from a biye bari and the answer usually comes back to the mishti. The fish and the mutton matter, but the meal is judged by how it ends.
Here are the 15 sweets that show up most at Bengali weddings in Kolkata, which of our packages include them, and how to choose a dessert spread.
15 Bengali Wedding Sweets
- 1. Rosogolla — Spongy balls of chhena (fresh cottage cheese) cooked in light sugar syrup. Bengal's best-known sweet and a must at almost every biye bari.
- 2. Nolen gurer rosogolla — Rosogolla made with nolen gur (fresh date-palm jaggery), light brown and fragrant. A winter favourite.
- 3. Makha sandesh — Soft, hand-kneaded chhena sandesh, lightly sweet. The everyday sandesh of Bengali weddings.
- 4. Nolen gurer sandesh — Sandesh flavoured with nolen gur and pressed into flower or conch moulds. Only at its best in winter.
- 5. Mishti doi — Sweetened, caramel-coloured yogurt set in clay bhaars, served chilled at the end of the meal.
- 6. Pantua — Chhena balls fried until dark and soaked in syrup, like a richer, Bengali gulab jamun.
- 7. Langcha — A long, dark, syrup-soaked fried sweet linked with Shaktigarh in Bardhaman district.
- 8. Chomchom — An oblong chhena sweet, often rolled in grated khoya or coconut.
- 9. Rajbhog — A large rosogolla, usually tinted with saffron and filled with dry fruit.
- 10. Malpoa with rabri — Fried pancakes soaked in syrup and served under thick, slow-reduced rabri.
- 11. Baked rosogolla — Rosogolla baked in sweetened milk until the top turns golden.
- 12. Kheer kadam — A small rosogolla wrapped in a khoya shell and rolled in khoya crumbs.
- 13. Chhanar jilipi — A jalebi-shaped sweet made from chhena, fried and soaked in syrup.
- 14. Jalebi — Batter spirals fried crisp and dipped in syrup. Best served hot from a live counter.
- 15. Payesh — Bengali rice pudding cooked in milk, often with nolen gur in winter.
And to close the meal: Benarasi paan, folded and pinned, often with silver vark.
Which New Bhojon Packages Include Which Sweets
These are the desserts named in each package's menu highlights. Every package can be customised, so you can swap or add sweets.
| Package | ₹/Plate | Sweets and desserts |
|---|---|---|
| Maharani | ₹777 | Gulab jamun, sandesh, ice cream, paan |
| Rajnandini | ₹799 | Makha sandesh |
| Maharaja | ₹888 | Hot gulab jamun |
| Panchobyanjan | ₹930 | Nolen gurer rosogolla, makha sandesh, ice cream, Benarasi paan |
| Rajbarir | ₹950 | Live jalebi counter |
| Nababi | ₹980 | Live jalebi counter |
| Khati Bangali | ₹999 | Sandesh, kulfi, Benarasi paan |
| Bhuri | ₹1,100 | Jalebi counter, ice cream |
| Elahi | ₹1,555 | Kulfi faluda, Benarasi paan |
| Bonedi Barir | ₹2,555 | Malpoa with rabri, baked rosogolla, nolen gurer sandesh, kulfi faluda, Benarasi paan |
Prices are per plate, plus 5% GST. See every dish on the 2026 rate chart, or the grand menus on premium wedding catering.
Nolen Gur: The Winter Wedding Sweet
Nolen gur is fresh jaggery made from date-palm sap, which is tapped in the cold months. Its smoky, caramel taste turns up in nolen gurer rosogolla, nolen gurer sandesh and payesh. If your wedding falls in winter, the peak Bengali wedding season, a nolen gur sweet is the one guests will talk about.
How to Choose Your Dessert Spread
- Mix textures: one soft chhena sweet (rosogolla or sandesh), one rich fried sweet (pantua, langcha or malpoa) and something cold (mishti doi or kulfi).
- Add one hot counter: fresh jalebi from a live counter is always the busiest station. Live counters can be added from ₹40 per head and come with Rajbarir, Nababi, Bhuri and the packages above them.
- Use the season: choose nolen gur sweets in winter.
- Finish with paan: Benarasi paan is part of Panchobyanjan, Khati Bangali, Elahi and Bonedi Barir.
Building the rest of the menu? See the Bengali wedding menu guide, our Bengali caterer menus and the bou bhat menu and cost guide.
Bengali Wedding Sweets: Frequently Asked Questions
The most common are rosogolla, sandesh, mishti doi, pantua, langcha, chomchom, rajbhog, malpoa with rabri and baked rosogolla, with nolen gur sweets in winter and Benarasi paan at the end.
Nolen gur is fresh date-palm jaggery made in winter. It is used in nolen gurer rosogolla, nolen gurer sandesh and payesh.
Bonedi Barir (₹2,555 per plate) has the grandest desserts: malpoa with rabri, baked rosogolla, nolen gurer sandesh, kulfi faluda and Benarasi paan.
Maharani (₹777 per plate) includes gulab jamun, sandesh, ice cream and paan.
Yes. Live counters can be added to any package from ₹40 per head, and Rajbarir, Nababi, Bhuri and the packages above them include live counters as standard.
Rajbhog is a larger rosogolla, usually tinted with saffron and filled with dry fruit, while rosogolla is plain white chhena in light syrup.
Plan Your Wedding Menu with New Bhojon
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