It is said that people who like sweets are generally friendly, cooperative, compassionate, and of sweeter disposition. Is it really like that! I guess, yes. Perhaps all those who I know have a sweet tooth, possess most of these qualities.
Well, let’s not make this wonder logical. It’s just something we all hold close to our hearts. There is nothing as comforting as digging into a sweetmeat and feeling the miscellany of mouth-watering flavours burst in your mouth. Just a mere mention of the name gets many of us salivating.
Amidst all the joys, merriments and gaieties, “kuch meetha to zaroori hai” is a big essential. The time when festivals are just around the corner, the sweet vendors and homemakers have geared up once again with multitudes of festal sweets, among other delicacies!
For connoisseurs of desserts, however, it doesn’t matter what the occasion or the time of the year it is. Rather, it is all about feeding the soul with food that makes them feel like they’ve finally found heaven on earth.
Thus, if you love munching on some delectable confections, Uttar Pradesh is the heaven you have been looking for –
Made from the ash gourd vegetable, Petha is said to have originated in the kitchens of Mughal emperor Shah Jahan. Mainly prepared in Agra, one can relish Petha in various delicious flavours such as Angoori Petha, Kesar Petha, Coconut Petha, Pan Petha, Chocolate Petha, etc. This translucent soft candy can be stored in the refrigerator for a few weeks, and is sure to allure everyone with its irresistible appearance and tempting flavour.
Originated in the city of Mathura, Peda is prepared by cooking together fresh mawa, milk, sugar and ghee with cardamom powder for added flavour. If you take just one bite of the traditionally prepared Mathura Peda, you will end up having at least 4 of them. The festival of Janmashtami is considered incomplete without the taste of Peda. The sweet even finds its mention in the Indian folklores. “Mathura ke pede mohe lave, khilawe ji…” is the famous song among the Sand worship songs in India.
A traditional dessert from U.P., Balushahi is basically deep fried goodness soaked in sugar syrup. Though different in texture and taste, it is quite similar to a glazed doughnut in terms of ingredients. This classic dessert which can be found in every street corner sweet shop is a perfect sweet for any festive occasion!
Lucknow acts as a brand name for this sweet. Made from the humble winter staple, til, the Lucknow ki Revadi is a perfect sweet snack to bring a smile to your face. All you need to do is simply sit back and take a bit into these heavenly Indian candies. You can see people throwing Revadi into the bonfire during the grand Punjabi festival, Lohri. It is surely an interesting food item to taste.
It is is a dish available in U.P. mainly during the winters. Its texture is thick, but it tastes lighter than air. With barely any outsider knowing the recipe of this effervescing and bubbling seasonal sweet, Malaiyo is Banaras’ little secret. Just grab a spoon and experience the goodness of malai!
India’s answer to a funnel cake, the rounded, crispy Jalebi is a traditional sweet made of a coil of batter fried and soaked in sugar syrup. Gobbling on these delicious orange rings is an awesome experience. Taste it solo, or try it out as a dessert after you have eaten spicy food out on the streets.
Gajar ka Halwa
Definitely the king of all sweets! The all-time favourite sweet is a must have item in the menu of Indian weddings and parties. With a yummy, colourful texture, this is sure to make a wonderful end to a fantastic dinner. With carrot and khoya, it’s like a mixture of all things wonderful. A royal treat for the taste buds, Gajar ka Halwa is definitely one of the most unique dishes that hail from India.
Indeed, the sight of the varied varieties of sweets displayed at the shops as you traverse the state is a mouth-watering experience. If you have a chance to try out a few of these, go ahead and add to your celebration. It will just take you closer to knowing the food heaven that is Uttar Pradesh.