Dhaka is not only the cultural and political capital of Bangladesh—it’s also the country’s dessert capital. From syrup-drenched classics to delicate milk-based treats, the sweet scene in Dhaka is a beautiful mix of traditional Bengali recipes and local innovations. Whether you're on a food tour or simply craving something indulgent, this guide covers the must-try sweets in the city, along with exactly where to find them.

Roshogolla is perhaps the most famous Bengali sweet, made from fresh chhana (curdled milk) shaped into soft, spongy balls and soaked in light sugar syrup. The Dhaka-style roshogolla tends to be slightly denser than the Kolkata variant, but it still melts in the mouth. Many shops now offer flavored versions like mango or saffron for a modern twist.
Must Try: Classic white roshogolla, saffron roshogolla
Address: Premium Sweets, Road 11, Banani, Dhaka

Mishti Doi is a chilled sweetened yogurt that’s rich, creamy, and slightly tangy. It’s made with caramelized sugar and full-fat milk, often served in clay pots that enhance its texture and flavor. Popular all year round, it’s especially refreshing after a spicy meal.
Must Try: Traditional mishti doi in clay pots
Address: Bikrampur Mistanna Bhandar, Johnson Road, Old Dhaka

Chomchom (or cham cham) is a textured sweet made from curdled milk and dipped in sugar syrup. It’s denser than roshogolla and often finished with a coconut coating or stuffed with sweet cream. Available in various colors and shapes, it’s a popular gift sweet and festival staple.
Must Try: Orange chomchom with mawa coating
Address: Banoful & Co. Ltd., Satmasjid Road, Dhanmondi, Dhaka

Sandesh is made from fresh chhana and has a much drier, crumbly texture than most Bengali sweets. It’s typically not soaked in syrup, making it ideal for those who prefer lighter, less sugary desserts. Sandesh comes in flavors like pistachio, cardamom, date molasses (nolen gur), and even chocolate.
Must Try: Mango sandesh, pista sandesh
Address: Rosh, House 60, Road 3, Gulshan-1, Dhaka

Kalo jam is similar to gulab jamun but darker in color due to deep frying, giving it a crisp outer shell and rich, gooey center. The darker caramelization adds complexity and makes it a favorite during Eid, weddings, and family gatherings.
Must Try: Classic kalo jam, soft variant
Address: Al-Razzak Sweets, 30 North South Road, Old Dhaka

Balushahi is a traditional Bengali sweet with a crunchy outer layer and soft, syrup-infused inside. It resembles a doughnut but with more depth in flavor thanks to ghee-based dough and slow frying. Often served during religious festivals and weddings.
Must Try: Traditional balushahi with sugar glaze
Address: Shandesh Mahal, Gulistan, Dhaka

Patishapta is a rice flour crepe filled with a sweet mixture of coconut and jaggery (or khoya), mostly made during winter. Though originally a homemade treat during harvest festivals like Poush Parbon, it's now found in pop-up stalls and sweet shops in Dhaka. The delicate flavor and warm filling make it incredibly nostalgic.
Must Try: Patishapta with date molasses filling
Address: Bengal Shilpalay Pop-up, Dhanmondi (available during winter festivals)

Dhaka’s dessert culture is a reflection of the city itself—rich in tradition, diverse in flavor, and full of surprises. Whether you’re indulging in syrupy roshogolla in Old Dhaka or savoring a delicately flavored sandesh in Gulshan, each sweet tells a story of heritage and craftsmanship. From street-side mishti doi to finely packaged confections at upscale sweet shops, there’s no shortage of ways to treat your taste buds here.

So whether you're a curious traveler, a homesick Bangladeshi, or a full-blown dessert enthusiast, make sure these iconic sweets are part of your Dhaka experience. Because in this bustling city of contrasts, one thing remains constant—its love for something sweet.