From homemade and traditional mithais, to gourmet and 'health-conscious' ones - India is the sweetest country in the world. What's more, the desserts cooked and eaten across the nation are as diverse as they can be. We take you on a nationwide sweets trail to find out what mithai each state has to offer…
Tis the season of gur in West Bengal
Besides the staple rosogolla, sandesh and mishti doi, West Bengal is well-known for its array of sweets that come in a variety of shapes, sizes, textures, colours and flavours. "Gur, especially khejur gur (date palm gur) or nolen gur, is an important ingredient for Kali Puja sweets in Bengal. In fact, gurer sandesh (gur sweets) reign from Kali Puja till Poila Boishakh (Bengali New Year) on April 15 in the state. The most popular variety of gur sweets are gurer jolbhora, gurer kachagolla, gurer mousumi, gurer amrito and gurer malai roll. There's also the gurer monohara - a traditional sweet made of white sandesh that is covered with processed sugar syrup coating,” says Partha Nandy, owner, Girish Chandra Dey and Nakur Chandra Nandy - a traditional and popular sweet shop in north Kolkata.
Bihar's sweet and wafery khaja
Here, khaja is prepared in home kitchens as well as sweet shops, and is the staple dessert.
Home chef Rani Shukla shares, "The crispy delicious dessert is made with wheat flour, sugar and mawa, that are fried in oil and soaked in hot sugar syrup, giving it a sugary taste and wafery texture. It simply melts in your mouth."
Odisha's chhena Jhili and rasabali - a match made in heaven
"Chhena Jhili, as the name suggests, is made using chhena (cottage cheese). The mithai originated in a village named Nimapada in the district of Puri. They say that the original recipe is still a family secret and to this day, it has not been cracked by anyone. These are made just like rasgullas, but still taste different," says home chef Nimrata Das, adding, “And rasabali is no different. These are deep-fried chhenna pancakes, which are soaked inside creamy rabri with a hint of saffron in it.”
Narikol Laru, a coconut-treat from Assam
Otherwise known as nariyal ladoo, this heavenly sweet dish is prepared using shredded coconut, green cardamom powder, ghee and sugar.
The jaggery goodness of Maharashtra's anarsa
An important part of Maharashtrian celebration, anarsa is a dessert made of rice flour and jaggery, and is enjoyed as part of the festivals (sweet and savoury snacks). It’s a deep-fried sweet fritter that has poppy seeds all over it.
The sugary Gavvalu from Andhra Pradesh
It’s a sweet dish made of all-purpose flour, ghee, jaggery and water. The dough is made and then shaped just like gnocchi pasta, and then dipped into sugar syrup.
Sweet 'n' crispy mawa-bati of MP and Rajasthan
The king of all sweets in MP and Rajasthan is mawa bati. Filled with sweet syrup, dry fruits and cardamom powder, it's a mouthful of heaven. Its crispness, balances the sweetness and rich texture.
The gooey khoa bal mithai from Uttarakhand
Bal Mithai is a brown chocolate-like fudgy and gooey sweet delight. It is made with roasted ‘khoa’ (dried whole milk) and is coated in white sugar balls.
The irresistible babroo from Himachal Pradesh
Made of all-purpose flour, sugar and yeast, this sweet might look like gulgule, but tastes much different and is best enjoyed with rabdi or kheer.
Dry fruits meet rose and saffron in Kashmir's shufta
The sweet is made of mixed dry fruits and spices coated with sugar syrup. “The dry fruits are first soaked in water and then mixed with ghee and spices along with a little sugar. Rose petals and saffron are added to enhance the taste of this dish,” says food blogger Safia.
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December 07, 2020 at 03:08AM
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Discover India with one sweet at a time - Times of India
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