The Most Famous Northern Indian Desserts

by Sonu Kumar Singh Digital Marketing Expert

Today we explain about the most famous northern Indian desserts like Ghevar, Gajak, Boondi, Churma, Churma, Gujiya, Kulfi falooda and Pinni.

Ghevar

It is a traditional Rajasthani sweet treat created from a flour, ghee, and cold water batter that is delicately put into scorching hot oil or ghee to fry, giving a circular, disc-shaped dish with an elaborate design. The dish is either covered in or immersed in sugar syrup after it has been deep-fried to perfection, and it is often decorated with thickened milk (rabri), silver flakes, and chopped nuts such as almonds or pistachios on top. Ghevar, also known as the honeycomb dessert because of its unusual look, is typically flavoured with saffron and cardamom powder and can be made with khoa (dry evaporated milk solids) or malai (milk cream) instead of water.

Gajak

Gajak is a sweet, dry snack with sesame seeds and jaggery that originated in North India. Gajak can be preserved for a few months, but because it is a part of traditional Indian festival cuisine, it is most typically consumed during the winter months. It's typically types like gur til gajak, peanut patti are made around harvest season and served at festivities like Pongal. Gajak is a flavorful and nutritious dish that varies by area. For example, in South India, it is fashioned into balls, and in North India, jaggery is occasionally replaced for sugar.

Boondi

Boondi are little besan-based circular balls that are deep-fried (gram flour). They are available in two flavours: sweet and savoury. The preparation of boondi begins with a thick besan batter that is sieved and placed directly into hot oil, resulting in small deep-fried droplets. These tiny, crispy balls are frequently coated in delicious syrups or combined into popular boondi laddu balls if eaten as a dessert. Savory varieties are commonly served as a snack and are frequently mixed with yogurt-based raitas, curries, or salads.

Churma

Churma is a north Indian meal made primarily with crumbled bread. It's particularly popular in Rajasthan, where it's cooked with baati (bati) bread, and Haryana, where it's made with roti, paratha, or puri. The fine crumbs are then combined with ghee, sugar, cardamom, and (sometimes) assorted nuts or dried fruits. Traditionally, the meal is finished with melted ghee. In Rajasthan, churma is most commonly served as part of a dish called dal batichurma, which combines churma, dal, and baati bread.

Gujiya

Gujiya is a delicious sweet pastry from North India that is commonly eaten during the Holi celebration. Thinly rolled dough is used to make these crescent-shaped pastries, which are filled with khoya (dry evaporated milk) and chopped nuts including almonds, cashews, and pistachios. All-purpose flour and semolina can be used to make the dough, and the fillings can include dried fruit, desiccated coconut, and cardamom. Gujiya can be deep-fried or baked. It is similar to karanji, a deep-fried Maharashtra pastry filled with coconut, poppy seeds, and nuts, and is frequently compared to it.

Kulfi falooda

This cool dessert, which is typically associated with northern Indian regions, combines thin falooda noodles and kulfi, a traditional Indian ice cream made with slowly boiled whole milk and flavoured with pistachio, rose water, and saffron. The entire dessert is frequently enhanced with various additives such as sweet basil seeds, jelly, or rose water, and crushed nuts are frequently topped. Kulfi falooda is a typical summer drink that can be made at home but can also be found on the menus of traditional restaurants or at specialist street stalls.

Pinni

Pinni is a wintertime dessert from Punjabi and North Indian cuisine that is served with a cup of tea or a glass of warm dairy and served after lunch or as a snack. The charming little cakes are created with desi ghee, jaggery, wheat flour, and almonds, but they can also be flavoured with khoya—thickened or dried whole milk—or tweaked to include cashews and raisins.After shaping, they're dusted with crushed cardamom or chopped almonds and chilled before eating.