Mithas: Indian Sweets

This book, spread India’s regional sweet all over the world. Which help people to know about the sweets also give quick recipe for the preparatioin of the sweets on the Indian occasion celebrated all over the world. This book create the sweet bonding and relationship among the strangers.

Illustrated by

Bhushan Agrawal

Kuch Mitha Ho Jaye...

QR CODE For Recipe

Contents Putarekelu Khapse Narikol Laru Khaja Khurmi Tavsali Mothanthal Gond ke Laddu Dabbroo Shufta Dudhauri Mysore Pak Ada Pradhaman Chak-hao Kheer/Nap Naag

02-03 04-05 06-07 08-09 10-11 12-13 14-15 16-17 18-19 20-21 22-23 24-25 26-27 28-29

Khowa Jalebi

30-31

Modak

32-33

Phuklein

34-35

Chhangban Kurtai

36-37

Chhena Poda

38-39

Pinni

40-41

Ghevar

42-43

Sel Roti

44-45

Tirunelveli Halwa

46-47

Khubani ka Meetha

48-49

Awan Bangwi

50-51

Bal Mithai

52-53

Agra petha

54-55

Mishti doi

56-57

This book is dedicated to

the sweet Indians and the tradition of ‘Atithi Devo Bhava’

Andhra Pradesh

Putarekelu This is a Andhra Pradesh sweet also called as the paper sweet.

It has a interesting way of preparation, as it is made by dipping a handkerchief in the liquidy batter and spread it on an inverted kadhai. The handkerchief is then swiftly removed to leave a stain of batter on the kadhai. The hot

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kadhai makes it paper thin and crispy. Later ghee and sugar is sprinkled on it and Putharekulu is folded to make rolls. You can also add crushed dry fruits before foldwing to make it tastier.

In Andhra Pradesh, people like to spread sweetness by offering Putarekelu on traditional occasions like Tirwwupati Tirumala Brahmotsavam,Dussehra,Visakha Utsav and many more.

For Recipe

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Arunachal Pradesh

Khapse

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This is the Arunachal Pradesh sweet,originated from the Tibet.As Arunachal pradesh share the most parts with tibet, they have adopted this sweet from them .The dough for the khapse is usually made with flour, eggs, butter and sugar and is then shaped into different shapes and sizes.

In Arunachal Pradesh, people like to spread sweetness by offering khapse on traditional occasions like Loku, Solung, Nyokum, Losar Festival and many more.

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Assam

Narikol Laru In Assamese we call these ladoos “Narikol laru” (narikol = coconut; laru = balls or ladoos). They are also known as “loskora”. Its just grated coconut and sugar. Cook the coconut and sugar together and when it’s cool down make small laddoos. The taste of this laddoo is simply amazing. It’s totally similar to that of coconut candy.

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In Assam, people like to spread sweetness by offering Narikol Laddoo on traditional occasions like Bihu, Me-Dum-Me-Phi, Baishagu, Ambubachi Mela and many more.

For Recipe

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Bihar

Khaja This sweet come from Bihar,Khaja is prepared by Refined wheat flour with sugar is made into layered dough, with or without dry fruit or other stuffing, and lightly fried in oil after that is soaked into the sugar syrup.It is also offered as an offering in temples.

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In Bihar, people like to spread sweetness by offering khaja on traditional occasions like Chatth Puja, Sama Chakeva,Sonepur Cattle Fair Bihula For Recipe

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Chhattisgarh

Khurmi Khurmi is a famous sweet dish from the state of Chattisgarh which is prepared

by Wheatflour,jaggery, ghee and sesame seeds are the main ingredients for making this sweet.Along with khurmi, balooshahi,kusli and gulgula are well known sweets of Chhattisgarh.

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In Chhattisgarh, people like to spread sweetness by offering khurmi on traditional occasions like Bastar Lokutsab,Bastar Dussehra, Rajim Kumbh Mela, Kajari Festival and many more.

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Goa

Tavsali This is a Goa sweet, Generally using dark green cucumber that you get in rainy season. But you can also make this using light green cucumber that are generally available all through the year. Tavsali is made by adding Semolina, Fresh coconut and Jaggery to grated cucumber. The mixture is baked like a cake. Also, if you don’t have oven, you can bake Tavsali in Pressure Cooker or in a pan. In some places Tavsali is made by steaming the mixture rather than baking.

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In Goa, people like to spread sweetness by offering Tavsali on traditional occasions like Sao Joao festival and Christmas and many more.

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Gujarat

Mothanthal Mohanthal is a traditional Gujarati sweet dish made up from besan, ghee, sugar and nuts.It is said that the lord krishna loves this sweet. The name comes from one of Krishna’s alternative names ‘Mohan’ meaning charming and enchanting and ‘thal’ meaning dish (like thali). So the name I believe loosely translates as ‘Mohan’s dish’.

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In Gujarat, people like to spread sweetness by offering Mothanthal on traditional occasions like Rann Utsav, Navratri, Janmashtami and many more.

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Haryana

Gond ke Laddu A healthy and tasty laddu prepared from dry fruits, coconut, jaggery and gond. it is a popular dessert of Haryana.This laddu is prepared especially during the wet or winter season to provide the necessary heat and warmth. it is rich in calories and nutrients and hence ideal to serve to kids.

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In Haryana, People like to spread sweetness by offering on traditional occasions like Gangore, Teej, Gugga Naumi many more For Recipe

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Himachal Pradesh

Dabbroo Dabbroo is one of the extremely tasty dessert varieties which is also known as Himachal Pradesh’s Sweet Wheat Pancake. This easy-to-make dessert can be made within minutes using simple ingredients which are easily available in your kitchen such as wheat flour, milk, sugar and ghee.This sweet preparation is popular in the Kangra valley of Himachal.

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In Himachal Pradesh, people like to spread sweetness by offering Dabbroo on traditional occasions like Losar, Sazo Festival, Doongri Fair and many more.

For Recipe

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Jammu & Kashmir

Shufta This sweet is from Jammu and Kashmir, A wonderfully good looking food item, Shufta is made using dry fruits( almonds, cashews, walnuts, pistachios, raisins, walnuts and dates), sugar syrup, paneer, milk and saffron, with an added touch of cinnamon and pepper. It is great to have Shufta in cold places the amount of dry fruit give warmness.

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In kashmir, people like to spread sweetness by offering Shufta on traditional occasions like Urs,Hemis Festival,Baisakhi,Tulip Festival, Shikara Festival,Gurez Festiva and many morel.

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Jharkhand

Dudhauri This is the Jharkhand sweet,Dudhauri is prepared by making small balls made of rice cooked in milk are deep-fried and soaked in syrup, for more enhance the taste people use dry fruits like a toppings. People said that this is experimental sweet by giving another form to the kheer and payasam.

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In Jharkhand, people like to spread sweetness by offering Dudhauri on traditional occasions like Diwali,Karma,Sohrai,Jityya Bhaiya Dooj and many more.

For Recipe

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Karnataka

Mysore Pak Mysore pak is a Karnataka sweet prepared in ghee.

It originated in the city of Mysore. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom.The texture of this sweet is similar to a buttery and dense cookie.

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In karnataka, people like to spread sweetness by offering Mysore pak on traditional occasions like Kambala Festival,Hampi Festival, Pattadakal Dance Festival, Vairamundi Festival, Karaga Festival and many more.

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Kerala

Ada Pradhaman Ada pradhaman is a traditional Keralan dessert made by using the rice ada (rice pasta or flakes) with a sauce of cooked coconut milk, jaggery and dry fruits(nuts, raisins, and cardamom).this dessert usually served hot. Ada pradhaman is also known as the king of the payasam.

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In kerala, people like to spread sweetness by offering bal mithai on traditional occasions like Onam, Vishu, Thiruvathira, Thrissur Pooram and many more For Recipe

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Manipur

Chak-hao Kheer This delightful dessert hails from the Indian state of Manipur. This delicacy is made with black rice, locally known as “Chak-Hao”, cream, sugar and cardamom.

The interesting part is that its colour changes to dramatic purple when cooked and hence is also known as “Purple Rice”. In China and some South-East Asian countries, it is commonly known as “Forbidden Rice”, as it was reserved exclusively for royalty. Its pleasant nutty flavour and slightly chewy texture will make you sigh with pleasure. This is also the sweet of tha Nagaland region called as Nap Naang.

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Nagaland

Nap Naag In Manipur and Nagakand, people like to spread sweetness by offering chak-hoa kheer on traditional occasions like Heirku Hindongba, Kut Festival, Manipur Sangai Festival, Ningol Chakouba, Chumpha Festival, Lui Ngai Ni, Ramjan, Gang Ngai and many more.

For Recipe

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Madhya Pradesh

Khowa Jalebi Burhanpur is one place present in Madhya Pradesh which really prides itself for this sweet.Made the same way as jalebis, the batter here is made with mawa or khoya, mixed with bit of arrowroot (starch extracted from root stock) and deep fried in piping hot oil.

The result is a dark brown thick jalebi that is shaped like a regular jalebi but tastes more like a gulab jamun. Divine!

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In Odisha, people like to spread sweetness by offering Khowa Jalebi on traditional occasions like Kalinga Mahotsav,Chandan Yatra, Konark Dance Festival,Raja Parba and many more.

For Recipe

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Maharashtra

Modak This is a Maharashtra sweet, Believed to be the favourite food of Lord Ganesha.

The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour. Modak comes from the Marathi word ‘Moda’, which means positivity and joy. So as the name so is its flavours. The word modak means “small part of Bliss”.

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In Maharashtra, people like to spread sweetness by offering modak on traditional occasions like Gudhi Padwa, Ganesh Chathurthi . Makar Sankranti, Pola and many more.

For Recipe

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Meghalaya

Phuklein Megh is rain in hindi and Meghalaya has been rightly named after this word, as abode of clouds. Compare to the other states meghalaya having different taste.

These are the honey-brown cakes of ground rice and jaggery that are deep-fried in lard. Best taken when warm, its slightly tough exterior gives way to a sweet crumbly middle. Puklein is also made in South, of course by a different name Adhirasam

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In Meghalaya, people like to spread sweetness by offering Phuklein on traditional occasions like Shad Suk Mynsiem, Nongkrem, Festival, Behdeinkhlam Festival and many more.

For Recipe

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Mizoram

Chhangban Kurtai This exotic sounding sweet dish is extremely simple and a tasty treat from Mizoram. It is made out of rice flour, jaggery and steamed while wrapped in leaves.

It is considered to be healthy as the dish is steamed rather than fried and is a great snack for the weight watchers.

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In Mizoram, People like to spread sweetness by offering on traditional occasions like Chapchar Kut Festival, Mim Kut Festival, Pawl Kut Festival and many more

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Odisha

Chhena Poda Chhena poda is a cheese dessert from the Indian state of Odisha. Chhena poda literally means Baked Cheese in Odia.It is made of well-kneaded homemade fresh cheese chhena, sugar, and is baked for several hours until it browns.Chhena poda is known as one of the Indian dessert whose flavor is predominantly derived from the caramelization of sugar.

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In Odisha, people like to spread sweetness by offering Khowa Jalebi on traditional occasions like Kalinga Mahotsav,Chandan Yatra, Konark Dance Festival,Raja Parba and many more.

For Recipe

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Punjab

Pinni This is the Punjab sweet,Prepared mainly in winter, Pinni is made with desi ghee, wheat flour, jaggery and almonds the ingredients which give a lot of heat and energy during the chilled season. Some

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people don’t even treat it as a dessert but take it to be as just another nutritional supplement such a ‘Punjabi’ thing!

In punjab, people like to spread sweetness by offering Pinni on traditional occasions like Lohri, Basant and Vaisakh and many more.

For Recipe

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Rajasthan

Ghevar This is a Rajasthan sweet, Generally is a disc-shaped sweet cake made with maida (refined wheat flour) and soaked in sugar syrup.Flour, ghee, milk, and water are mixed to make a batter. The batter is then fried in ghee and the sweet is fried into a golden honeycomblike disc.Common toppings include spices and nuts.

Ghevar has the variety of flavours including, Plain Ghevar, Malai Ghevar and Mawa Ghevar.People like to make Ghevar in the monsoon season.

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In Rajasthan, people like to spread sweetness by offering Ghevar on traditional occasions like Mewar Festival, Teej Festival, Gangaur Festival, Elephant Festival, Camel Festival and many more.

For Recipe

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Sikkim

Sel Roti Sel roti is a traditional homemade ring-shaped rice bread originating from Nepal which is sweet in taste.

Indian state Sikkim share majority border with Nepal.

Sikkim as adopted Sel roti, Sel rotis are mouth-watering and can be enjoyed by themselves as a decadent snack. You could also enjoy them along with yogurt, hot beverages and fried vegetables. It is said to be best when eaten fresh, and becomes chewy and tougher the longer it is kept. It is a long-going bread that can be eaten over a week.

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In sikkim, people like to spread sweetness by offering sel Roli on traditional occasions like Dashain and Tihar.

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Tamil Nadu

Tirunelveli Halwa Tirunelveli Halwa / Wheat Halwa, popularly known as Tirunelveli Halwa is one of the famous Sweet in Tamil nadu. Tirunelveli Halwa is known for its unique, exotic, and incomparable taste. It is believed that Thamirabharani river water and fermented wheat milk is the key ingredient for this delicacy. The Halwa (means sweets or candy) is the address of Tirunelveli (a city in the tamil nadu state). Almost everyone who visits the town is sure to taste the authentic Halwa which holds an exclusive signature on its traditional delicacy. This is a real sweet treat and made for a long shelf-life.

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In Tamil Nadu, people like to spread sweetness by offering Tirunelveli on traditional occasions like Pongal, Puthandu, Natyanjali Dance Festival,Thaipusam Mahamaham Festival and many more.

For Recipe

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Telangana

Khubani

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ka

Meetha

Khubani ka meetha also known as Qubani ka Meetha is a popular sweet dish from Hyderabadi cuisine present in telangana. This tangy sweet dessert is made from dried apricots, sugar and nuts having a compote like jammy consistency. Being warming to the body it is a perfect dessert for a cold winter night. A vegan and glutenfree sweet that you will love.

Khubani is the Urdu term for Apricots. Meetha means sweet. So in English, Khubani ka Meetha translates to apricot sweet.

In Telangana, people like to spread sweetness by offering khubani ka meetha on traditional occasions like Vijayadashami, Bathukamma Festival, Bonalu Festival, Ugadi and many more.

For Recipe

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Tripura

Awan Bangwi Tripuri people are very fond of having cakes.But these cakes are not the cakes that we eat, these are rice cakes.The main ingredient of Awan Bangwi is a special kind of rice called Guria and they have the sweet fragrance. They are even healthy since no oil is used in most of the preparations.

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In tripura, people like to spread sweetness by offering Awan Bangwi on traditional occasions like Garia Puja, Kharchi Mela, Neermahal water festival and many more.

Recipe

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Uttarakhand

Bal Mithai This is the Uttarakhand sweet which is originate from Kumaon and Almora, Bal Mithai also known as brownchocolate like fudge, is made with milk, roasted khoya, chocolate and is coated with white sugar balls. It is the signature sweetmeat of Uttarakhand

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In Uttarakhand, people like to spread sweetness by offering bal mithai on traditional occasions like Basant Panchami, Bhitauli, Harela, Phooldei, Batsavitri, Ganga Dusshera and many more.

For Recipe

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Uttar Pradesh

Agra petha This is the sweet of Uttar Pradesh.Petha is generally made by cutting ash gourd into cubes, soaking in lime, boiling, and coating in a flavoured sugar syrup.With growing demand and innovation, more varieties of the original preparation are available.

Many flavoured variants are available, e.g. kesar petha, angoori petha etc. There are

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some other variations based on content, one with coconut mixed, another with some nuts put into it.

Sometimes kewda essence is used to flavour petha.

In Uttar Pradesh, people like to spread sweetness by offering Dabbroo on traditional occasions like Janmashtami, Lath Maar Holi,Taj Mahotsav and many more

For Recipe

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Bengal

Mishti doi This is a dessert originate from Bangladesh,bogra District but as west Bengal share most of the part from bangladesh so west bengal adopted in there dessert. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight

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In West Bengal, People like to spread sweetness by offering on traditional occasions like Durga Puja and many more

For Recipe

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Chakh

Liya?