5 Indian Mithais You Can Enjoy During Monsoon

Some sweets make the weather even sweeter! Nothing celebrates monsoons like Indian sweets and the monsoon season has already made its presence felt across the country. As the rain pours down and the skies cloud over, it’s time to enjoy some delicious desserts, while cosying up to a hot cup of tea. If you have been wondering about the best Indian sweets to accompany this monsoon season, here are 5 Indian Mithais that are simply irresistible.

1) GHEVAR

Ghevar, a light and spongy honeycomb-like sweet is a specialty dish hailing from Rajasthan. It is cooked in desi ghee and soaked in sugar syrup until the syrup penetrates through. Ghevar is usually served during monsoon festivities like Raksha Bandhan and Teej. The best part is that ghevar comes with numerous toppings, including rabdi, malai, mawa and fruits to make it even more delectable!

2) GULAB JAMUN

Gulab jamun is a sweet treat that originated in the Indian subcontinent. It is a type of mithai, a category of desserts, that is popular in India, Pakistan, Nepal, the Maldives, and Bangladesh, as well as Myanmar. Gulab jamun is the national dessert of India.

There’s nothing like a warm Gulab jamun on a rainy day. The traditional Indian dessert is made from khoya (a type of milk product), sugar, and dried nuts, and it’s soaked in sugar syrup. It’s heavenly and the perfect treat to enjoy during monsoon season. Many love to pair it with a scoop of vanilla ice cream, to make it the best sweet treat ever

3) LABONGO LATIKA

Lobongo lotika is a fried pastry that originates from Bengal. It is made with a dough that is rolled out and then filled with a sweetened mixture of coconut, raisins, and spices. The dough is then folded over the filling to enclose it completely and cloves are pressed into the dough to prevent it from opening during frying. The pastry is deep-fried in ghee until it is golden brown and crispy. It is then placed in a sugar syrup to cool down and absorb the syrup. Bengali sweets are traditional treats that are often made with ingredients such as maida, khoya, nutmeg powder, coconut, ghee, nuts, raisins, cardamom, cloves and sugar. The word labongo means clove (or laung) in Bengali, which is an aromatic spice. This sweet is so delicious, that you’ll fall in love at first bite. We bet you can’t eat just one!

4) BALUSHAHI

Balushahi, a native to Bihar, is a mithai type often compared to glazed doughnuts. However, many people say that Balushahi tastes even better than doughnuts. Balushahi is made with maida, which is a type of flour. These delights are deep-fried in ghee and then dipped in sugar syrup to make just the perfect mithai.

5) SHAHI TUKDA

Shahi Tukda is a type of bread pudding which originated in Mughlai cuisine in the 1600s. The literal translation of Shahi Tukda is a royal piece or bite. Shahi Tukda originated from Pakistan when Pakistani chefs made this dish to present to the royal Mughal courts.

Shahi tukda is a classic Awadhi dessert. It’s made with deep-fried bread and rabri and is often served with milk, sugar, cardamom powder, saffron water, and a few nuts. If you want to cook this dish perfectly, ensure you have all the ingredients handy before you start.

The monsoon season is no less than a blessing for all those who have a sweet tooth. The season has some amazing mithais to tease your tastebuds. So, just sink into the magic of monsoon as you enjoy relishing your favorite desserts.