Monsoon brings a host of opportunities to binge on savouries like pakodas, samosa and all things fried. While fried savouries are mostly talked about during rains, but very less people give credit to desserts for making the season even more exciting. How can we not devour garma-garam gulab jamun and malpua while it is pouring? All you need is light showers, a good company and an array of crispy crunchy and spicy snacks to savour along with some Indian mithais that you can definitely not miss. We enlist some Indian mithais that are best enjoyed during monsoon.
Hailing from Rajasthan, ghevar makes a special appearance during monsoon festivities like Rakshabandhan and Teej. This honeycomb-like sweet is light and spongy, which is cooked in desi ghee and soaked in sugar syrup, until the syrup penetrates through. The best part is that ghevar comes with numerous toppings, including rabdi, malai, mawa and fruits to make it even more delectable.
Picture this: hot sugar-dipped malpua right out of the kadhai topped with rabri; mouth-watering much? Well, that's what this dessert does to you. A traditional north Indian sweet pancake served with sweetened milk known as rabri is just what you'd need on a rainy day.
Balushahi, a native to Bihar, is like a glazed doughnut but tastes nothing like one, let's just say, it tastes even better. Made with maida, these delights are deep-fried in ghee and then dipped in sugar syrup to make just the perfect mithai.
A traditional Bengali sweet, labongo-latika is made with maida, khoya, nutmeg powder, coconut, ghee, nuts, raisins, cardamom, cloves and sugar. In Bengali, labongo means clove (or laung), which is an aromatic spice. This sweet will make you fall in love; and we bet you cannot eat just one.
How can one not eat halwa on a typical rainy day? Quick to make, atta or sooji ka halwa make the favourite dessert when you are craving for some meetha. You'd agree, warm halwa spells magic on your taste palate, right?
Also known as kheer in north India, payasam is the south Indian version that means milk. Made with rice, milk, sugar or jaggery and sometimes khoya, this dessert is extremely amazing and is best enjoyed when savoured warm.
Also known as double ka meetha, shahi tukda is a part of Awadhi cuisine. The royal dessert is prepared with deep fried bread and rabri. You'd need milk, sugar, cardamom powder, saffron water, cardamoms and a few nuts to cook this delight to perfection.
Warm gulab jamun is heavenly, especially when enjoyed during monsoon. The delicious dessert is traditionally made from khoya, sugar and dried nuts and soaked into the goodness of sugar syrup.
Enjoy this monsoon with these delicious desserts and do let us know which one tops your list!