Unique Mithais India Will Be Eating This Diwali
Diversity is a striking part of Indian culture and it is manifested in our sweets, too. From Gujarat to the hills of Darjeeling, from the cold Jammu and Kashmir Valley to the spice coast of Kozhikode, you'll find sweets, or mithais as we fondly call them, of all kinds. Diversity indeed!
PropGuide lists some of these unique mithais popular across states you must treat yourself to, this Diwali:
Patisa (Jammu and Kashmir)
Also famous as Sohan Papdi, Patisa is famous delicacy in Jammu and Kashmir, especially in Udhampur district's Patnitop. Made of flour, ghee, sugar and cardamom, this sizzling flaky textured sweet is bound to get your sugar levels high. So, next time, let there be no Sohan Papdi; only Patisa from Patnitop in the land of paradise.
Mysore Pak (Karnataka)
The original name of this mithai is Mysore Paka. Paka in Kannada means sugary syrup. A buttery rich sweet made from gram flour and sugar, this delicacy was invented in the Mysore Palace by a royal cook. Feel like a royal, as the Mysore Pak royally vanishes when in your mouth.
Syal Roti (West Bengal)
This super-delicious entwining of pounded rice, flour, milk, butter and cardamom dessert could make you not want to leave the dining table. The fox bread (syal means fox) , which is famous in the Darjeeling district of West Bengal, Sikkim and also in Nepal, is normally made around the time of Diwali. The painstakingly long process to get this dish made is all forgotten when the time for devouring them comes.
Palang Torh (Punjab/ Rajasthan)
The literal translation Palang Torh is bed-breaker. Traditionally from Rajasthan, this bed-breaker is now equally popular in Punjab's Pathankot. It is made from partially curdled milk and sugar and is made to go through a low flame for a long period of time, with the end product being a soft, creamy mithai. Back in those times, if rumors are to be true, they served it to young couples on the first night of marriage. Carry on!
Chhena Poda (Odisha)
A popular sweet in Odisha, Chhena Poda is fresh cheese dough instilled with dry fruits and baked till it turns brown. This delicacy's principle flavor depends on the caramelisation of sugar or jaggery and is a delight for sugar fiends. Odisha was once a hotspot for mithais. It may shock you a little but even the famous rasagolla originated in the state.
Singori (Uttarakhand)
Khoa or Khoya is a very common dairy product made of dried whole milk that has a grainy texture and is used as an ingredient in many Indian mithais. It is different from cheese as the moisture content of Khoya is relatively lower. When you wrap the khoya in a cone shape maalu leaf, it transforms into Singori, a mithai exclusively available in Uttarakhand. The Kumaon regiment must really be one lucky regiment.
Sarkara Upperi (Kerala)
Now, this is one different dessert. Thick sliced raw bananas are first deep fried, and then mixed with melting jaggery. A super famous desert is a delicacy of Kerala that won't be too hard to find.
So, have you tried these yet? Go on, sweeten your Diwali.