Table of Contents
Yet again indeed, it is that season for festivals in India. We would celebrate with some mithai.
Here‘s the list of most delicious mithai that taste heavenly:
Modaks are a specialty of Maharashtra and speciality of Leading Master Chefs in Pune. Freshly grated coconut and jaggery make up the modak’s sweet filling. To make the modak’s soft outer shell, rice or wheat flour is combined with either khava or maida flour. You can either steam or fry the modak. It is rumoured to be Lord Ganesha’s favourite dish. It is customary to give the Lord 21 modaks.
Every state enjoys the delicacy gulab jamun, which is enjoyed throughout the entire nation. To improve flavour, it is frequently served with dried nut garnishes like almonds. It is a fairly well-known dessert that is frequently served during celebrations including birthdays, weddings, and festivals.
Pedas is a confection that is typically cut into semi-soft, substantial chunks. Khoa (also known as khava), sugar, and certain traditional spices are the key components. Pedhas come in various types and they differ with their ingredients also. Pedhas come in various different colors.
These delicious fritters are a well-known South Indian confection produced especially for the Diwali holiday. Badushas are flaky outwardly with just enough chewy center and have a flavor profile similar to doughnuts. They are best served hot.
Indian dessert known as kaju katli. Cashew nut is referred to as “kaju” in Hindi. Ingredients like ghee, saffron, and dry fruits can be added to suit each person’s taste. An edible silver foil is occasionally used as decoration on the finished product. Depending on the components, it could have different hues. Diwali is the customary time to consume kaju katli. India is known for this dish.
Kheer is a milk, sugar, and rice-based liquid dessert. The concluding course of the meal or typically served as dessert. Kheer is a specialty of Jammu & Kashmir. There are various varieties and flavours available. Typically, vermicelli noodles are used to make them.
The delicious flatbread known as puran poli originates in Maharashtra and southern India. Yellow gramme, flour, jaggery or sugar, cardamom powder, ghee, and water are used to make the dish. Ghee is used to serve the sweet meal.
Shortbread cookies called nankhatai are very well-liked in Northern India. It is suspected to have started in Surat. Wheat flour, rice flour, margarine, powdered sugar, milk, salt, honey, baking powder, as well as customary flavors for individual inclination, are the principal fixings.
Barfis are a specialty of India. They come in a variety of styles and hues. Every one of the states in India has a barfi to be glad for. They arrive in various preferences, and some even contain natural products. There are various choices from which to pick.
A combination of bajre ki roti, flour, and curd are used to make the sweet Indian delicacy rabri. The majority of the nation’s states in the north, centre, and west produce raabri. The dish can be garnished with spices such as cumin seeds, dry fruits, etc.
There are several states where this dish is well-known, and they all call it by a different name. Sajjige, sheera, and sooji are the names for it in Karnataka, Maharashtra, and North India, respectively.
Pongal is a rice meal with both sweet and savoury variations that comes from the Indian state of Tamil Nadu. During festival season, temples typically produce the sweet variation, specifically called as sakarai pongal, to be served as prasad.
Shrikhand is an extremely thick yoghurt dish that is combined with saffron and sweet milk to delight the palate. It’s a treat that goes well with a hot day. Pistachios can be sprinkled on top to increase the flavour.
Shahi Tukra is a saffron-flavored toast that has been lavishly coated with syrup and covered in sweetened evaporated milk. Pistachios are placed on top of them to give the dessert a little more flavour. a specialty of North India that is enjoyed by many.
Basundi is comparable to the North Indian dish Rabdi. It is made by simmering milk on a low flame until it has been boiled down to half its original volume. This meal is prepared during several Hindu holidays. Sitapha basundis and angoor basundis are two different varieties of basundis.
On the eastern coast of India, this sweetmeat is most likely one of the richest delicacies you will ever encounter. Rasmalai is made out of mouthwatering cottage cheese patties that are drenched in a savoury clotted cream sauce (malai).
A traditional Bengali treat with a long history, cottage cheese is blended with sugar and other flavourings before being moulded into a variety of shapes.
A small, round sweet dish called a “unni appam,” also called a “karollappam,” is made with a variety of ingredients and then deep-fried in oil. It is a well-liked sweet treat in Kerala.
The moment the lid of the box containing this confection, also known as “Indian Cotton Candy,” is opened, it will be gone. Sohan papdi is a traditional North Indian sweet from the state of Punjab that is made from sugar, chickpea flour, ghee, milk, and cardamom.
Doodhpak is a sweet dish that may be consumed with pooris and is made from milk, rice, saffron, and almonds. The milk is thickened by simmering it over a low flame. Almonds can be diced and used as a garnish on the dish. Gujarat is where Doodhpak is from.
The most well-known dessert at Telugu celebrations is poornalu. The rice flour used to make the Indian treat is loaded with jaggery, dal paste, and dry fruits. Typically, the dish is served hot with ghee.
Indian cuisine includes a dessert called balushahi. It is a well-liked confection in Harnaut, South Bihar. The pastry-like treat is called Balushahis in South India. Making balushahis need maida flour. It is easily available on Order home food delivery app.
Mysore pak is a dessert-like sweet delicacy from the southern regions of India that is made with ghee. It is supposedly a specialty from Mysore. The delicious dish is prepared with gramme flour, cardamom, sugar, and ghee.
Ada is a typical Keralan delicacy that is served in a steamed banana leaf. Typically, it is prepared during the Onam celebration. Additionally, it is offered during temple prayers.
A sweet dish made in Andhra Pradesh is called gavvalu. Rice flour and either milk or water are combined to make it. The dough is often formed into small rounds, which are then rolled out and flattened to create sea shell forms. The way they are served is with a jaggery syrup dip.
An actual sweet food made in Bengal, Orissa, and Assam is called lyangcha. It is made using flour and milk powder, which is then fried and thoroughly covered with sugar syrup. Eastern Indians frequently eat lyangcha as part of their daily lives. In order to enhance the atmosphere of events and festivals, they are also prepared.