1. Makhan Malai, Uttar Pradesh
Makhan Malai is a tasty milk-based dessert from North India, which is prepared exclusively in winters, under the first morning dew (very exotic!). Its light frothy texture and melt-in-your-mouth goodness easily make it one of the most delicate desserts in the country. Top that up with a sprinkle of saffron, chopped pistachios and Chandi ka Warq (silver leaf), and you have a dish fit for a king. Although the dish is believed to have originated in Mathura, you will find the best Makhan Malai in the chaotic lanes of Chowk in Lucknow.
2. Ghevar, Rajasthan
Ghevar is a Rajasthani dessert typically made during the festival of Teej. Shaped like a disc, it is made from refined flour (maida), ghee (clarified butter), corn flour and Kewada essence, and then fried to crunchy crispness. While it can be eaten plain, it is sometimes topped with rabdi (condensed milk) and nuts. The sugar and ghee content make Ghevar a sinful indulgence – definitely not for the faint hearted!
3. Rasgulla, Bengal
While Rasgulla is Bengali in origin, it is a hot favourite all across India. Few people can resist these soft, spongy balls made of cottage cheese or “chhena” dunked in fragrant sugar syrup. Rasgullas may be flavoured with kewra or saffron, and are always served chilled.
4. Kulfi-Falooda, Delhi
Kulfi is the Indian version of ice-cream and quite ubiquitous. But the real fun is to have it with “falooda” which is thin, transparent vermicelli. The mix is topped with basil seeds (sabja) and rose syrup and one bite can transport you to gastronomic heaven on a hot summer day. While malai, pista, badam and kesar are traditional kulfi flavours, it is not uncommon to come across more creative versions flavoured with chocolate, paan, mango, rose, banana and even blueberry.
5. Gajar ka Halwa, Punjab
A hot winter favourite across the plains of North India, Gajar ka Halwa has its roots in Punjab. This delicious carrot pudding is made from sweet succulent carrots cooked in milk and ghee, and roasted till they turn deep red in colour. Some like it piping hot while some like it cold, but almost everyone likes a generous garnishing of almond slivers. This is one dessert you can never have enough of.
6. Bal Mithai, Uttarakhand
Milk solids are roasted until they acquire a brown, caramelized, fudge-like consistency and cut into squares, which are then coated with tiny sugar balls. The crunchy-chewy texture makes sure that you cannot stop at one. While it is one of the yummiest desserts on this list, Bal Mithai isn’t easy to find unless you are in Uttarakhand. Grab a few boxes the next time you are in the area because it has quite an impressive shelf life.
7. Malpua, Orissa
A festive sweet common in Orissa, Bengal and even Maharashtra, Malpua are deep fried fritters made from a batter of flour, milk and bananas. While every state has its own unique way of making Malpuas, the Oriya version is dipped in sugar syrup and served hot. The best thing about Malpua is that the recipe is so versatile – some people like to flavour it with mangoes and pineapples, while others prefer the sweet-spicy aromas of cardamom and fennel.
8. Basundi, Gujrat
Gujaratis are known to take their desserts very seriously, which is why some of the most delectable Indian desserts come out of this state. Basundi is a lipsmackingly creamy dessert made from super-thick milk flavoured with saffron. Pistachios and almonds are sprinkled on top to add some crunch. Traditionally served in small earthen pots or “kulhars”, Basundi is easily one of the happiest ways to end a meal.
