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Just when the temperature drops or the hills experience rainfall, the North Indian households are filled with traditional sweets. From panjeeri to a range of halwas, regional desserts are not just made to end a meal on a sweet note, but also to boost immunity.
With the addition of ingredients like desi ghee, turmeric, jaggery, dry fruits, etc, these chef-special recipes are perfect for the changing season. If you used to love your grandmother for her box of mouth-melting pinnis, follow these easy steps to fill your home with the aroma of rich and regional sweets.
Golden Glow Panjiri
By Chef Sunil Kumar, Araiya Palampur, Himachal Pradesh
Ingredients:
- 150 g desi ghee
- 250 g fresh turmeric, grated
- 30 g dry coconut, grated
- 40 g makhana (puffed lotus seeds)
- 20 g gond (edible gum)
- 25 g almonds
- 25 g cashew nuts
- 20 g raisins
- 150 g jaggery, grated (adjust for sweetness)
- ½ tsp green cardamom powder
- A pinch of black pepper powder
- ¼ tsp dry ginger powder (optional, for extra warmth)
Directions:
- Lightly crush almonds and cashews.
- Break the gond into small pieces.
- Gently roast makhana till crisp; set aside.
- Heat desi ghee in a heavy-bottomed pan.
- Add grated fresh turmeric and sauté on a low flame until the raw aroma disappears and it turns golden.
- Add whole wheat flour to the pan and roast slowly on medium heat, stirring continuously until golden brown and aromatic.
- Add gond, roasted makhana, and grated coconut. Continue to roast gently.
- Add the crushed dried fruits and raisins.
- Add grated jaggery while the mixture is still warm (not hot) so it melts evenly.
- Sprinkle cardamom, black pepper, and dry ginger powder. Mix thoroughly.
- Serve warm or store in an airtight container.
- Pair with a glass of warm milk or enjoy as a healthy post-meal sweet.
Mandua & Walnut Halwa
By Chef Arvind Negi, Kinwani House Araiya Anthology, Narendra Nagar, Uttarakhand
Ingredients:
- 1 cup mandua (finger millet flour)
- ½ cup desi ghee
- ¾ cup grated jaggery (adjust for sweetness)
- ¼ cup crushed walnuts
- 2 tbsp sliced almonds
- 2 tbsp cashew nuts
- 1 tbsp raisins
- 2 cups milk
- ½ tsp green cardamom powder
- ¼ tsp dry ginger powder (saunth) – optional, for extra warmth
- A pinch of salt
Directions:
- In a heavy-bottomed pan, heat desi ghee on a low flame. Add mandua flour and roast gently, stirring continuously until it turns aromatic and deep brown in colour.
- Stir in the crushed walnuts, almonds, cashews, and raisins. Roast for a few minutes until the nuts release their aroma.
- In a separate saucepan, heat milk and grated jaggery together. Stir until the jaggery melts completely (do not boil).
- Slowly pour the warm milk-jaggery mixture into the roasted mandua flour, stirring continuously to avoid lumps.
- Cook on low heat until the mixture thickens and begins to leave the sides of the pan.
- Add cardamom powder, a pinch of salt, and dry ginger powder for a final touch.
- Serve warm, garnished with a few crushed walnuts or sliced almonds.
Pahadi Bajra & Flaxseed Ladoo
By Chef Sunil Kaintura, Aalia Jungle Retreat & Spa, Bandarjudh, Haridwar Araiya Anthology
Ingredients:
- 1 cup bajra (pearl millet flour)
- 2 tbsp roasted flaxseeds, ground
- ½ cup desi ghee
- ¾ cup grated jaggery (adjust for sweetness)
- ¼ cup grated dry coconut
- 2 tbsp crushed almonds
- 2 tbsp crushed walnuts
- 1 tbsp raisins
- ½ tsp green cardamom powder
- ¼ tsp dry ginger powder (saunth) - optional, for extra warmth
- A pinch of black pepper powder
Directions:
- Heat desi ghee in a heavy-bottomed pan. Add bajra flour and roast slowly on a low flame until aromatic and golden brown.
- Mix in ground flaxseeds and grated dry coconut. Roast for an additional few minutes, until the mixture releases a nutty aroma.
- Add crushed almonds, walnuts, and raisins. Stir gently until well combined.
- Remove from the flame and add grated jaggery while the mixture is still warm, so it melts evenly.
- Sprinkle cardamom powder, black pepper, and dry ginger powder.
- Mix thoroughly and shape into small, firm ladoos while warm.
