The holiday season is paradise on earth for those who can't resist sugary treats. The winter months bring out a plethora of delicious winter sweets, such as Gajak, Pinni, Panjiri, and Gajar Halwa. In addition to being tasty, these classic sweets are well-known for their ability to keep you warm and give you a considerable amount of energy. Without sweets, winter isn't complete. Cosying up with warm woollens and a plate of comfort food is an experience like no other!
Gajar ka halwa
Gajar Ka Halwa is a beloved dessert made with carrots, which are in plenty throughout winter. This decadent halwa is prepared with milk, carrots, sugar, and dried fruits; it is also known as Gajrela. Some folks may add khoya or mawa to their halwa for a creamier consistency. Making Gajar Halwa at home is also possible with condensed milk. This is a must-try dessert in winter!
Khurchan
Khurchan, a sweet that is the result of patience, is Mathura's gift to the winter dessert map. To make a creamy film, simmer whole milk until it forms. Once the film has formed, scrape it off, dust it with sugar, and repeat the process. Memory is cultivated by a gradual process using milk. The end result is a caramelised cream mosaic that is rich and chewy, and the people buy it by the boxful. Because of its poor portability, it was never officially a national sweet. Perhaps that's for the best; khurchan is best enjoyed freshly cooked, right off the street, while it retains the flavour of the fire that cooked it. This is one of the best winter special sweet that is a must-try!
Adadiya Pak
When the mornings in Saurashtra are chilly, grandmothers make Adadiya Pak to keep warm. Despite its modest exterior, this dish is bursting with flavour from urad dal, desi ghee, jaggery, and spices such as ginger and nutmeg. Not only do these substances nourish, but they also strengthen. On hazy evenings, the mixture is roasted slowly until fragrant, then pressed into crumbly slabs and enjoyed with a cup of tea. Even though it's a lifesaver for the people of Gujarat, nobody outside of the state has ever heard of it. Perhaps that's part of its allure—it's a dessert best enjoyed in the home rather than bought at a store.
Gajak
Everyone here thinks of Gajak first when they hear the word "winter special" dessert. This peanut-laden, crispy snack is made with jaggery. This sweet, which goes by the name "Chikki" and comes in a variety of sizes, is a favourite in northern India. The crumbly and crispy Gajak with jaggery and til is another kind of Gajak.
Gond Laddoo
During the winter, Gond Laddoos are thought to be a great way to get more energy. A type of edible gum called gond is used to make these crunchy laddoos. The crunchiness of gond comes from its first step of frying before crushing. These nutritious laddoos are packed with a variety of dry fruits such as almonds, cashews, pistachios, raisins, and other ingredients like coconut, jaggery, ghee, cardamom, etc. Thi is a winter dessert recipe that is a must-try!
Panjiri
The North Indian winter snack known as panjiri is a fan favourite. The primary ingredient is wheat flour, which is then combined with sugar, ghee, makhana, gond, sonth, and a variety of healthy dried fruits and nuts, including almonds, cashews, raisins, melon, pumpkin, and watermelon. In cold weather, it helps you stay warm by creating internal heat. Additionally, it prevents common colds and coughs by strengthening the immune system. Panjiri has many uses, including relieving muscular pain, increasing stamina, decreasing bodily pains, lubricating joints, and even helping new moms recover strength after giving birth.
Atta Pinni
The winter season is prime time for the decadent Punjabi delicacy, Atta Pinni. Made with wheat flour, ghee, and sugar, it's so tender it practically melts in your lips. You can make pinnis in the shape of barfis or laddoos; either way, they taste delicious. To add a healthful twist to the mithai, many people also make Pinni with jaggery instead of sugar.
Patishapta
The sound of batter being dropped into hot pots is a common sight at Poush Parbon, the harvest festival in Bengal. The filling consists of nolen gur, coconut, and khoya, and is wrapped inside tiny crepes made from rice flour called patisapta. Gathered around stoves, families share stories and crepes as the aroma of jaggery fills the air, creating a sweet that is a product of community. Patisapta isn't set out to wow; it's mild, fragrant, and only available for a short time of year. The goal is to create an atmosphere of shared warmth, the kind that beats the chill of winter.
Nolen gurer shondesh
Nolen gur, a golden-brown date-palm jaggery that drips from tapped trees in December, is the aroma of winter in Bengal. For just two months, it changes everything it comes into contact with; it's smokey, caramel-like, and little wild. Adding this jaggery transforms the Sandesh, a basic chhena (fresh paneer) dessert, into a seasonal culinary marvel. Knowing that the nolen gurer sandesh will be gone by spring, locals in Kolkata wait in line outside candy stores to get their hands on the first batch. More than merely a dessert, it heralds the arrival of winter. This classic Bengali winter sweet is a must-try!