The Famous Sweets of Uttarakhand
In India, sweets have a special place in every culture and so in Uttarakhand’s Culture. Sweets are presented in different celebrations as well as holy occasions too.
Uttarakhand is no less when it comes to the variety of desserts this state celebrates. Every pooja, festivals, weddings, family gathering, and many events are unfinished without these sweet delights. This State is not only famous for its amazing sweets but is also known for the Famous Food of Uttarakhand.
Also, Read Top 10 Famous Cuisines of Uttarakhand
Though it was very hard for me to categorize which sweets and desserts to put on my list and which ones to exclude, as we have so many varieties. Below are the top 10 Uttarakhand famous sweets from my personal list.
List of Top 10 Uttarakhand Famous Sweets of Uttarakhand :
1. Bal Mithai
Bal Mithai is the most famous sweet in the Kumaon region, especially around Almora. Kheem Singh Mohan Singh Rautela Sweets is one of the most famous shops in Almora, near the bus Station, Mall Road, Roadways, Almora, Uttarakhand 263601. Here you can have all the well-known sweets of Uttarakhand.
Bal mithai is basically a brown chocolate-like fudge, coated with white sugar balls which enhance its beauty visibly. It’s a trend to take bal mithai as a visiting gift whenever visiting any of your relatives in that region. It was the invention of Lalla joga ram shah of lal bazaar in the early 20th century.
Recipe:
- Heat ghee in a pan and add khoya.
- Cook the khoya until it turns brown and releases a pleasant aroma.
- Shape the khoya mixture into small balls and let them cool.
- Make a sugar syrup by boiling water and sugar until it thickens.
- Dip the khoya balls into the sugar syrup and let them cool before serving.
2. Singori
Singori is a widely known sweet dish in Uttarakhand. The first time I tasted this sweet, it usually tastes like Khoya. But the flavor was much more enhanced with a sweet mild crust. Singori also called Singodi is made with khoya and wrapped in Maalu leaf.
It is usually cone-shaped but I often wondered why they can’t reshape it. Just kidding! This is a sweet delight that’s best as it is and is available in Almora, the Kumaon region of Uttarakhand.
Recipe:
- Mix khoya with powdered sugar and cardamom powder.
- Shape the mixture into cylindrical rolls.
- Wrap the rolls in Maalu leaves and tie them with a thread.
- Grill or roast the wrapped rolls until they turn golden brown.
3. Jhangore ki Kheer
This dessert is made with “Jhangora”, a type of millet grown in the state of Uttarakhand. This is an inseparable part of Garhwali cuisine, especially on special occasions and festivals.
It is basically prepared in milk and its thick texture will definitely make you ask for one more.
Recipe:
- Boil barnyard millet with milk until it’s soft and cooked.
- Add sugar, cardamom powder, and chopped dry fruits.
- Simmer until the kheer thickens and has a creamy consistency.
4. Roat
Roat is a sacred meal of the state of Uttarakhand mainly prepared at the time of Pooja and marriage and then served as Prasad.
Roat is a fried thick shallow bread made up of wheat flour mixed with milk and jaggery.
Recipe:
- In a mixing bowl, add wheat flour and ghee. Mix well until the ghee is well incorporated into the flour.
- In a small pan, heat the grated jaggery with a little water over low heat. Stir until the jaggery dissolves and forms a syrup. Strain the syrup to remove impurities if necessary.
- Add the jaggery syrup to the wheat flour dough. Mix well to combine. You may need to knead the dough again to ensure the syrup is evenly distributed.
- Take small portions of the dough and roll them into small balls. Flatten each ball between your palms to form thin discs. You can also use a rolling pin to roll out the discs.
- Heat oil in a deep frying pan over medium heat. Fry the Rotana until they turn golden brown and crispy on both sides.
5. Rotana or Khajoor
Khajoor locally called Rotana is a fried cookie made up of wheat flour, milk, suji, fennel seeds, and jaggery.
Rotana is served in cultural events and festivals. Khajoor is also prepared at the times of the “Makar Sankranti and Holi” festivals.
Recipe:
- Same as roat
6. Gulgula
It is a sweet local snack made of jaggery and traces its origin to the Garhwal. This dish is highly popular among tourists and visitors. This is a very common dish you will find in this state and is extremely easy to prepare.
Finally, Gulgula has found its own place in the delicious Sweet dishes of northern India.
Recipe:
- Mix wheat flour, jaggery, yogurt, and fennel seeds to form a batter.
- Heat oil in a pan and drop spoonfuls of batter into the oil.
- Fry until the gulgulas turn golden brown and crispy.
7. Gujia
Gujia is one of the celebrated desserts of Uttarakhand specially prepared for the festival of Holi.
A gujiya also called pedakiya is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji or maida stuffed with a mixture of khoya and dried fruits.
Recipe:
- In a mixing bowl, add all-purpose flour and ghee. Mix well until the mixture resembles coarse crumbs.
- Gradually add water and knead the flour into a firm yet smooth dough. Cover it with a damp cloth and let it rest for about 30 minutes.
- Heat a pan on low heat and add khoya to it. Cook the khoya until it turns slightly brown and releases a pleasant aroma.
- Add powdered sugar, chopped nuts, desiccated coconut (if using), and cardamom powder to the khoya. Mix well and cook for a few more minutes until the mixture is well combined.
- Divide the dough into small equal-sized balls and roll them out into thin discs (about 4-5 inches in diameter).
- Place a spoonful of the prepared filling in the center of each disc, leaving some space around the edges. Heat oil or ghee in a deep frying pan over medium heat.
- Gently slide the prepared Gujias into the hot oil and fry them until they turn golden brown and crispy on both sides. Remove the fried Gujias from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
8. Arsa
Arsa is one of the most famous sweets of Garhwal and the Kumaon region of Uttarakhand, specially prepared during wedding occasions and also presented at the time of visiting.
No festival or occasion is complete without the presence of this dessert. It is one of the most celebrated sweet dishes and occupies a permanent place in every household in the state.
This sweet dish is low in calories and high in taste which will make your taste buds addicted to it.
Recipe:
- Mix rice flour, jaggery, and a pinch of cardamom powder to form a dough.
- Shape the dough into small flat discs.
- Heat ghee in a pan and fry the discs until they turn golden brown.
9. Pahadi Halwa
Kumaoni Halwa or Pahadi halwa is totally different from the others.The yogurt gives it a bit of tangy taste and the crust gives it a bite.
Halwa is a type of pudding basically made up of wheat flour, and rice flour, with some pulses and vegetables too. But here in the State of Uttarakhand, halwa is made from jaggery, wheat flour, and suji.
Recipe:
- In a saucepan, add sugar and water. Bring it to a boil and let it simmer until you get a slightly thick sugar syrup. This is usually done by dissolving the sugar in water and cooking until it reaches one-string consistency.
- In a separate heavy-bottomed pan, heat ghee over low-medium heat. Add water chestnut flour and start roasting it in the ghee. Keep stirring continuously to prevent lumps and to ensure even roasting.
- Continue roasting the flour in ghee until it changes color and releases a nutty aroma. The flour will also turn slightly darker. This process takes time and requires patience. Roasting the flour properly is essential to achieve the right flavor and texture of the halwa.
- Gradually add the prepared sugar syrup to the roasted flour. Be careful as it might splutter. Keep stirring continuously to combine the sugar syrup and flour. The mixture will thicken as it cooks.
- Add cardamom powder to the mixture for flavor. Stir well to incorporate. Cook Until Ghee Separates
- Keep cooking and stirring the mixture until the ghee starts to separate from the halwa. This indicates that the halwa is ready. Garnish the halwa with chopped nuts like almonds, cashews, and pistachios.
10. Singhal
Singhal is also one of the celebrated recipes in Uttarakhand. It is a deep-fried snack very popular in that region.
Made with salmonella, yogurt and banana served with tea makes a perfect combination. A similar sweet dish also called Maal pua is also one of the common desserts in northern homes.
Recipe:
- In a mixing bowl, combine the whole wheat flour, powdered sugar, cardamom powder, baking soda, and a pinch of salt. Gradually add water and knead the ingredients into a firm and smooth dough. The dough should be softer than regular roti dough but not sticky.
Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This will make it easier to handle and help the flavors meld.
Take small portions of the dough and roll them between your palms to form small balls. Flatten each ball between your palms to create a flat, round shape. You can also use a rolling pin to roll out the dough into discs.
Heat ghee or oil in a deep frying pan over medium heat. Gently slide the shaped Singhal into the hot oil and fry them until they turn golden brown and crispy on both sides. Use a slotted spoon to remove the fried Singhal from the oil and place them on a paper towel to drain excess oil.
I hope this blog has made you crave the sweets of Uttarakhand. So next time whenever you visit, must try a few from the above list.
Do share any information that I may have missed in the below comments, which we can include in our further segment.
You May Also Like to Read Related Blogs
For all the foodies currently reading this blog, we have a special Jageshwar food package for you below:
