In India we have specific sweets for every occasion, festival and even season. So in today's episode we will introduce you to some popular North Indian sweets that are primarily consumed during the monsoon season. Although they are available round the year, monsoon is the time when they taste the best.
The interesting thing is that we had relished these monsoon sweets not at any sweet shop but at a home kitchen called The Indian Savouries. Run by Chef Nitin Choudhary and his mother Udit Choudhary, it is an amazing home kitchen service that serves classic and fusion Indian sweets and savouries. During the current monsoon time, they are offering an array of monsoon sweet delights called sawan ki mithai.
On reaching there we first tried some Jamnagari chiwra, sev, multigrain mathi and atta jaggery ladoo. Everything was super fresh and felt light on the palette. Next we joined Chef Nitin to witness the preparation of a fusion sweet called apple cinnamon gujiya. Unlike the classic counterpart this one had a luscious stuffing made of apple, cinnamon, sugar and khoya.
Meanwhile, Anarjeet ji, a worker at the family's sweet shop in Daryaganj prepared a sticky ghee smeared dough for making feni so that it set it aside to rest. Once the gujiyas were released into the oil for slow frying, Udit ji started with the ghewar preparation. just like the feni, this too entailed a great amount of perseverance and muscle force. Getting the perfect lattice like structure is matter of expertise and no wonder Udit ji has mastered it. The crisp gehwar we drenched with sugar syrup and smeared with a generous amount of home made rabri.
Next Anarjeet ji and Udit ji rolled out some anarsa that is sesame seeds encrusted rice flour based sweet. This was followed by some crisp swahl, which was a crumbly deep fried sweet treat. With the aroma of these freshly prepared sweets pervading each and every corner of the house, it was hard getting hard to resist ourselves from grabing a bite.
Each and everything was super delicious and very well balanced. We loved the strong hit of the cinnamon in the apple cinnamon gujiya, the crisp and luscious texture of the ghewar, the fine strand of the feni, the nutty crunch of the anarsa and the crumbly playful texture of the swahl.
The Indian Savouries
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About the host - Anubhav Sapra
/ anubhav.sapra
Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisines primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.
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Text by Swetaleena Nayak
21 окт 2024
