This document summarizes several popular sweets from Bangladesh: Chomchom comes in various colors and the district of Tangail is famous for producing it. Kacha Golla is mainly made from milk in the district of Natore. Rasgulla originated in East India and the introduction of vacuum packing by Nobin Chandra Das led to canned Rasgullas being available. Ras malai consists of sugary cream balls soaked in flavored clotted cream and was invented by K.C. Das in 1930. Mitha Dahi is a fermented sweet yogurt that is popular in West Bengal, Odisha and Bangladesh, made by adding sugar to normal curd in earthenware containers.

1. Sweets of
Bangladesh

2. Chomchom
• Bengali: চমচম
• Comes in a variety of colors, mainly light
red, light yellow, and white
• Porabari in Tangail District, Bangladesh,
has been famous for about 150 years for
Chomchom

3. Kacha Golla
• Bengali: কাাঁ চাগ াল্লা
• It is mainly made in the district of Natore,
Bangladesh
• Kacha Golla is made from milk

4. Rasgulla
• Bengali: রসগ োল্লো
• The dish originated in East India
• The spongy white rasgulla is believed to have
been introduced in present-day West Bengal in
1868 by a Kolkata-based confectioner
named Nobin Chandra Das
• In 1930, the introduction of vacuum packing by
Nobin Chandra's son Krishna Chandra Das led to
the availability of canned Rasgullas

5. Ras malai
• Bengali: রসমোলোই
• The name ras malai comes from two words in
Hindi: ras, meaning "juice", and malai, meaning
"cream“
• This dish was invented by
the Bengali sweetmeat confectioner and business
man K.C. Das] in the year 1930
• Ras malai consists of sugary white cream, or
yellow-coloured (flattened) balls of chhana soaked
in malai (clotted cream) flavoured with cardamom

6. Mitha Dahi
• Bengali: মমমি দই
• Is a fermented sweet dahi or sweet yogurt
• Mitha dahi is a popular dessert in the states
of West Bengal, Odisha and Bangladesh
• Mishti doi is prepared usually by adding sugar or
jaggery to the normal curd
• Earthenware is always used as the container for
making mitha dahi