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Gujarati cuisine is a soulful blend of flavours, created by the craftiness of well-balanced ingredients, herbs, spices and a variety of traditional cooking methods. We might all be familiar with Gujarati snacks, or farsaan, like fafda, ghatia, mutthiya, khakra, dhokla, kandvi and more, that sound unique and also taste distinct from the snacks of other regions of India.
Along with these delicacies, they are also known for a variety of sweetmeats that also sound unique and taste much different from the other popular varieties of sweets. Some of them are mohanthal, gari, kansar, gol papdi, doodhpak and more. In Gujarat, ancestral recipes are retained and passed on through generations, preserving the cultural spirit of each dessert to date. And that is what makes Gujarati desserts truly authentic.
Here are 8 varieties of Gujarati sweets to try:
1. Amrakhand:
Amarkhand, also known as mango shrikhand, is a delectable creamy dessert originating from India, particularly popular during the summer season. Made with hung curd (strained yoghurt) and ripe mangoes, preferably the Alphonso variety for its rich flavour, this dessert is easy and quick to prepare, especially if ready-made hung curd is available. Fresh, ripe mangoes lend their natural sweetness and decadent taste to the dish, enhancing its richness without the need for artificial additives. Additional flavourings include crushed green cardamom seeds and saffron, while the sweetness can be adjusted according to personal preference. While fresh mangoes are ideal, canned mangoes or mango pulp can also be used. The choice of mango variety influences the consistency, with Alphonso mangoes yielding a thicker texture.
Video Credit: YouTube/ Your Food Lab
2. Doodh Pak:
Doodh pak is similar to rice pudding or kheer, which has a rich and creamy flavour and delicate sweetness. This sweet is made by slowly boiling rice in milk until it reaches a thick consistency. Cardamom, saffron, and occasionally nutmeg are added to this rice and milk-based treat to give it a fragrant and aromatic taste. Doodh pak is garnished with slivered nuts and served warm. It is a hearty dessert that is also nutritious, as it contains milk and rice.
3. Shrikhand:
Shrikhand, a traditional Gujarati delicacy made by straining thick yoghurt and combining it with sugar, aromatic cardamom, and savoury saffron strands, is a refreshing dessert to end the meal on a sweet note. The dessert is smooth in texture and subtle in taste, somewhat similar to custard. It is served cold and garnished with slivered almonds and pistachios for a nutty flavour. It is a refreshing sweet or dessert that can be enjoyed on its own after a meal or served chilled with piping hot pooris or fried puffy bread as an accompaniment, especially for lunch during the summer season. This sweet can also be flavoured with sweet mango pulp to add a strong fruity flavour as well.
4. Basundi:
Basundi is a Gujarati dessert that consists of thickened, flavoured, and sweetened milk, traditionally prepared by slow-cooking whole milk with sugar, fragrant spices like cardamom and nutmeg, and nuts like chironji, almonds and pistachios. This dessert is similar to Rabdi, a North Indian dish, as both are creamy milk-based delicacies featuring aromatic spices and can be served either warm or cold. While rabdi has a thick, pudding-like consistency, basundi is thinner and has a smoother texture. A quicker version of basundi can be made using sweetened condensed milk. And this dessert can be served warm or cold.
5. Kaju Katli:
Kaju Katli, a Gujarati sweet that is prepared with cashews, attracts people because of its unique and fantastic taste and flavour. The main ingredient, kaju or cashew nut, is ground to a perfect paste, then cooked in ghee with sugar until the paste comes to a thicker consistency. Sugar-coated silver foil applied to Kaju Katli is very often used, which gives this dessert a sense of royalty. This well-known dessert is featured mainly at various festivals, holiday celebrations, or at people's homes as a token of their hospitality and love for their family and friends.
6. Magaj:
Magaj is called the king of the desserts in Gujarat province due to its exceptionally sweet, rich and nutty flavours. Magas, also known as Magaj or Magaz, is a popular Gujarati sweet resembling besan burfi. This fudge is made by cooking chickpea flour in ghee over low-to-medium heat until it turns brown, which is later flavoured with cardamom powder, sweetened with sugar, and garnished with nuts. To achieve a characteristic coarse texture, coarse gram flour is often used, along with a touch of milk. It is generally made with three ingredients and roasting the gram flour in ghee is the most tedious step while making this dessert. The hot mixture is emptied onto a large tray, spread and cut into the shape of a diamond when it is cooled. Magaj is the star of the Gujarati feasting culture and is most commonly indulged in for celebratory events or festivities.
7. Lapsi:
Lapsi is a traditional Gujarati sweet dish made from broken wheat, known for its auspicious significance on special occasions such as housewarming ceremonies, new jobs, or the arrival of a new baby. This dish carries prayers for good luck and new beginnings. Broken wheat is rich in fibre, while jaggery provides essential vitamins and minerals, making Lapsi a nutritious dessert. The traditional recipe is simple, without any nuts or spices, but adding fruits like grapes, raisins, and nuts enhances its richness and flavor. Typically served warm, lapsi is cooked slowly over low heat for several hours to develop its optimal flavor. Alternatively, modern methods like pressure cooking can expedite the cooking process while maintaining its delicious taste.
8. Golpadi:
Golpadi is made at any time of the year in almost all Gujarati households as it is simple to make and requires three ingredients. It is made by mixing gram flour, ghee, and jaggery. It is skillfully seasoned with cardamom and occasionally pepper, giving it a unique flavour. Traditionally, the dessert is folded into flattened, bite-sized discs. To enhance its richness, golpadi is frequently served with warm milk or a spoonful of ghee. The delicious combination of flavours and textures that makes golpadi a beloved dish in Gujarat showcases the culinary skills of the region.
