Danadar Sweet – Traditional Bengali Sweet | How To Make Danadar Sweets |Danadar Misti|দানাদার মিষ্টি

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Today I am sharing one of my favourite childhood sweet “Danadar Misti” (দানাদার মিষ্টি). It’s a traditional Bengali sweet.

Danadar Sweet is a dry version of Rasgulla. It is prepared similarly to how Rasogolla, Chum Chum and Rajbhog are made. However, it is dry with syrup still clinging on the outside, or rather dried sugar crystals are formed.

Once you cooked the chhana in the preferred shape in the sugar syrup until it gets completely coated and dry. In the end, you will end up having a crunchy sweet, with a thick sugar layer coating it. Sometimes it is rolled over sugar as well in shops.

Essentially, this is similar to those fried sweets dipped in sugar like the Khaja, Gujiyas where the sugar crystallizes after drying off. Most of the Sweet Shops in West Bengal and Bangladesh are selling Danadar.

Follow my recipe to make delicious Danadar at home. Hope you will like it.

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Enjoy Cooking
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