Share
“Bajlo Tomar Alor Benu” - Till date, Durga Puja reminds me of this song only. Whenever anyone from our house leaves, I still hear Ma saying, ‘Dugga Dugga’. This is how Bengalis are soulfully connected to Maa Durga. Uma, they adorably call Maa Durga, is their daughter. Being a girl born and bred in North Kolkata, Durga Puja has always been about love, togetherness, and rituals that stitched our family into one thread.
From the day of Mahalaya, the delicious smell of makha sandesh, a handmade sandesh prepared with fresh chhena, surrounds the entire household, and I get that butterflies-in-the-stomach feeling every year.
Since childhood, in my mamar bari (My Mother’s maternal home), I have seen Durga Puja unfolding like a magical play with the sound of dhaak, the fragrance of shiuli, and above all, the fragrance of the sweets that started in our kitchen.
My dida, mashi (aunt), and maa would take charge, and I, as a little girl, would hover around waiting for the first taste. For me, Durga Puja is incomplete without those melt-in-the-mouth creations that proclaim devotion, prosperity, and the simple joy of being together.
Durga Puja Rituals, Sacred Days, and The Spirit of Bengal’s Grand Festival
Durga Puja is the soul of Bengal. As autumn sets in, the skies turn blue with tufts of cottony clouds, the air is filled with the smell of shiuli phool, and kash phool lines the fields. Devi Paksha arrives with Mahalaya, when Birendra Krishna Bhadra’s Chandipath awakens the city at dawn, directly broadcast from Akashvaani archive. Rituals start with Tarpan at the Ganges, as Bengalis offer prayers to their ancestors.
Maha Shasthi, on the day of Bodhon, Maa Durga is welcomed abode with all the rituals. The next day, Maha Saptami, begins with the sacred Nabapatrika snan (bathing of nine plants), which symbolises invoking the goddess’s power into nature.
On Maha Ashtami, the eighth day of Durga Puja, Bengalis perform Kumari Puja and Anjali. Sandhi Puja bridges Ashtami and Navami with 108 diyas glowing in devotion. Maha Navami brings rituals, feasting, and cultural performances, which I have grown up learning as Navami Nishi, that must stay and the tune starts hovering on the minds, ‘Thakur Thakbe Kotokkhon, Thakur Jabe Bisorjon’.
Finally, Bijoya Dashami arrives with mixed emotions. Married women perform Sindoor Khela before Maa Durga’s idol is immersed in the Ganges, for her return to Mount Kailash. The atmosphere fills with cries of “Asche bochor abar hobe!” (She will return next year).
From Dida’s Kitchen to Maa Durga’s Bhog, Homemade Sweets Have A Bengal Saga
For us, Durga Puja was never about visiting pandals. It was about the rhythm of our kitchen, where my dida, maa, and mashi worked tirelessly to create sweets that would be offered to Maa Durga and shared with family. New day and a special delicacy - during Durga Puja, it is a ritual at our home.
On Saptami morning, as the dhaak starts its magic, narkel naru finds its place in pujor bhog. Ashtami mornings at our puja remain incomplete without malpoa—crispy yet soft inside, dipped in homemade jaggery syrup. The sweet fragrance of fennel seeds and cardamom lingered in the courtyard.
Image Credit: Adobe Stock
Navami brought indulgence with patishapta and chennar payesh. Dida would say that payesh is the ultimate blessing. Its creamy texture, flavoured with cardamom and topped with dry fruits, was always the center of attention for every bhog. Maa specialised in dudh puli, those crescent-shaped dumplings simmered in jaggery milk, just as they are made in our ancestral home in Bangladesh.
Meanwhile, my mashi had expertise in narkel chhapa sandesh, pressing the dough into ornate wooden moulds, creating pieces of edible art.
These sweets somehow bring togetherness. The process of making them brought every woman in the house into the kitchen, laughing, scolding, and sharing stories. To this day, whenever I taste these sweets, I relive the warmth of Durga Puja at home.
Treasured Bengali Sweet Recipes Right From My Granny’s Kitchen
No celebration feels complete without trays of handmade delicacies, each carrying love, devotion, and tradition. From narkel naru to mishti doi, these festive sweets transform Puja days into memories that linger forever.
Kheer Kadam
Chhena balls are coated in thick, creamy kheer, forming a double-layered delight. Soft inside and rich outside, this sweet shows abundance in a household, as Daadu used to quote.
Patishapta Pithe
Patishapta Pithe is an emotion every Bengali clings to. Rice flour crepes are filled with coconut, jaggery, and khoya, then rolled into golden delicacies. Made especially on Navami, patishapta symbolises growth and festivity. Served warm, patishaptas are loved by all generations, and preparing them is considered a sacred ritual.
Image Credit: Adobe Stock
Narkel Naru
Naru is considered auspicious in a Bengali household during a puja. Grated coconut is blended with jaggery or sugar and rolled into chewy laddoos. Prepared on Saptami, Naru is the simplest yet most symbolic sweet, representing purity and devotion.
White Chamcham
Made from chhena like rasogolla, white chamcham is softer, mildly sweet, and topped with coconut or dry fruits. Its pale, delicate texture reflects purity and elegance. During Durga Puja, chamcham signifies refinement and balance, a household favourite for those preferring subtle indulgence.
Image Credit: Adobe Stock
Kheer Mohan
Kheer Mohan, prepared for Durga Puja, stands for luxury and prosperity. Chhena balls are simmered in thickened, cardamom-scented milk after soaking in syrup. Creamy, smooth, and indulgent, Kheer Mohan holds Bengal’s culinary heritage as a special treat for family feasts.
Chandrapuli
A crescent-shaped, deep-fried pastry stuffed with khoya, sugar, and dry fruits, chandrapuli delights with its crispy shell and rich filling. This Durga Pujo special sweet is specifically prepared on Ashtami and Navami evenings.
Image Credit: Adobe Stock
Kalakand
Kalakand is a must-have during every ritual of Durga Pujo. Creamy heavy milk is reduced to a crumbly, fudge-like sweet, flavoured lightly, and garnished with nuts. Its grainy yet creamy texture makes kalakand a festival favourite.
Narkel Chhapa Sandesh
Narkel Chhapa Sandesh has its roots in traditional festivity in Bengal. And the most cherishable memory of preparing these sweets is with the coconuts from our garden. Coconut paste is cooked with sugar and milk, then pressed into wooden molds for ornate shapes. A touch of camphor enhances its aroma. Offered during anjali, these sandesh pieces look like edible art. 
Image Credit: Adobe Stock
Malpoa
Yes, It's read Malpoa by Bengalis. It's a lovely addition to the Durg Puja menu. Batter of rice flour, semolina, and fennel is fried into golden pancakes, crisp-edged and fluffy inside. Sometimes dipped in syrup, malpoa fills homes with fragrance on Ashtami mornings. It represents abundance and joyous indulgence, often prepared in large batches for guests.
Dudh Puli
Rice flour dumplings filled with coconut and jaggery are simmered in milk, flavoured with cardamom. Prepared with notun gur for a golden hue, dudh puli symbolises maternal love. Its creamy-chewy texture makes it a treasured Navami delicacy. The recipe reflects ancestral ties, reminding families of Bangladesh roots and the nurturing bond of grandmothers.
Image Credit: Adobe Stock
Chaal er Payesh (Rice Kheer)
Chaal er Payesh is named Paramanna, in other words. Rice is slow-cooked in milk, sweetened with sugar, and flavoured with cardamom, then garnished with nuts and raisins. Payesh is essential to Bengali celebrations, offered as prasad during Puja. It symbolises divine blessings. Creamy, warm, and comforting, this dessert binds families together, making it the centerpiece of both rituals and festive meals.
Chennar Payesh
Soft chhena balls are simmered in sweetened, thickened milk, garnished with nuts and raisins. Chennar payesh is served chilled on Navami evenings. Prepared lovingly at home, it is both prasad and dessert, carrying the sacredness of offerings while delighting guests with Bengal’s signature creamy sweetness.
Mishti Doi
Bengalis can’t live without Mishti Doi. Hung curd blended with condensed milk is set into caramelised yogurt with a hint of cardamom. Chilled and earthy, mishti doi is Bengal’s iconic dessert, especially during Durga Puja feasts.
Channar Puli
Chhena dough shaped into dumplings is fried lightly and soaked in sugar syrup. Soft, spongy, and mildly sweet, channar puli has been a Puja staple across generations. Simple yet indulgent, it reflects the festive spirit of love shared through food.
Image Credit: Adobe Stock
Kanchagolla
Pure white chhena balls, delicately flavoured with kewra, are light, creamy, and melt-in-the-mouth. Kanchagolla perfectly alignswith Durga Puja’s sacredness. Often enjoyed during fasting or as prasad, it reflects devotion and serenity. One bite of these sweets feels heavenly.
Rasogolla After Dashami’s Bisorjon
After the immersion of Maa Durga on Dashami, when the women return home with sindoor smeared faces and men chant “Bolo Durga Mai ki jai!”, the house feels emptier. Yet, one ritual binds us again—homemade rasogollas. My maa would make them fresh, boiling chhena balls in sugar syrup until they swelled into perfect orbs.
Durga Puja is the lifeline of Bengali culture, weaving together rituals, emotions, and culinary traditions. The sweets made at home—narkel naru, malpoa, patishapta, dudh puli, chennar payesh, and many more—carry stories of devotion, creativity, and family bonds. As I look back, I realise that for us Bengalis, Durga Puja is incomplete without the fragrance of coconut, the sweetness of jaggery, and the warmth of family gathered around trays of sweets.
