Sweet is a dough soaked in sugar or molasses juice or milk-sugar mixed with different shapes of chickpeas or pieces of flour. Sweets are a very popular ingredient in Bengali food. No occasion of Bengali is complete without sweets. Water comes to the tongue when you hear the name of sweet. Countless well-known and expensive sweet-selling centers have sprung up in Bangladesh as a product of sweets. From the laddu of that primitive age to the sandesh and kalojam, today the variety of sweets has reached the stage of art. Popular with a variety of sweet tastes, variations in size and even nomenclature. Bangladesh India Pakistan Sri Lanka Nepal Myanmar Sweets are widely used in this region. The use of sweets in social and family events is very strong. The amount of sweets that people use in this region is never used in any other country in the world.

Sukumar Sen has divided the sweets of Bengal into two parts. In the first part there are sweets made of single ingredients. Such sweets do not mix anything with molasses or sugar. Such as: molasses or sugar cane and disc, patali, batasa, khaja, mold etc. The second type of sweet can be divided into two more types. Confectionery made with molasses or sugar and other dairy products. Such as: coconut, sesame seeds, chinra, murdi, moya of khai etc. It is well known to the Bengalis who are fond of various types of sweets made from dairy products. Sandesh and Manda are made by combining chickpeas with sugar. Rasgolla is made by dipping this lamb in juice and dipping it in milk. Bundia is made by frying small grains of gram flour, which look like small dots. Raw material of Bundiai Matichur Laddu prepared in hard cooked .

Doctors advise diabetics to eat sweets. However, such patients may be given small amounts of sweet or sugary foods when their glucose levels are too low.

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