From the North: Ghevar & Balushahi
In North India, especially Rajasthan and parts of Uttar Pradesh, Rakhi celebrations are often marked by Ghevar. This disc-shaped sweet has a unique, honeycomb-like texture achieved by deep-frying a batter of flour and ghee, which is then soaked in sugar
syrup. Often topped with rabri or chopped nuts, Ghevar is not just a dessert but a symbol of festivity and tradition during the month of Shravan. Another Northern favourite, particularly in Uttar Pradesh and Bihar, is Balushahi. Often compared to a glazed doughnut, it is made from maida, fried in ghee, and then dipped in sugar syrup, giving it a texture that is crisp on the outside and soft and flaky on the inside. Its origins are often traced to the Mughal era, and it remains a staple at festivals and special occasions.
From the West: Puran Poli & Shrikhand
In Maharashtra and Gujarat, festive meals often feature Puran Poli. This sweet flatbread is a cultural staple, especially during festivals like Raksha Bandhan. It consists of a soft outer layer made from wheat flour and a rich filling (puran) made from cooked chana dal and jaggery, delicately flavoured with cardamom and nutmeg. Served warm with a generous dollop of ghee, it symbolises prosperity and togetherness. Another beloved sweet from this region is Shrikhand, a creamy dessert made from hung curd (chakka). Popular in both Gujarat and Maharashtra, this thick, smooth dessert is sweetened with sugar and flavoured with saffron and cardamom. Served chilled and garnished with nuts, Shrikhand is a refreshing treat that is often paired with poori.
From the East: Sandesh & Rasgulla
West Bengal is synonymous with sweets made from chenna (fresh paneer), and for Rakhi, Sandesh is a popular choice. This delicate sweet is made by kneading chenna with sugar or jaggery into a smooth paste, which can then be flavoured with cardamom, saffron, or rosewater. Its name, which means 'news' or 'message' in Hindi, harks back to an old tradition of sending sweets with good news. Alongside Sandesh, the iconic Rasgulla is a festive favourite. These soft, spongy balls of chenna are cooked in a light sugar syrup. Known for their delicate sweetness and spongy texture, Rasgullas are a light and refreshing end to a festive meal, enjoyed across India but holding a special place in Bengali and Odia culture.
From the South: Mysore Pak
Heading south to Karnataka, we find the legendary Mysore Pak. This iconic sweet was reportedly created in the royal kitchens of the Mysore Palace. Made from just three main ingredients—gram flour (besan), ghee, and sugar—its texture is what makes it truly special. The sweet is cooked slowly until it becomes porous and melts in the mouth. It has since become a symbol of South Indian culinary heritage and is a popular gift during festivals and celebrations, representing good fortune and happiness. Awarded a Geographical Indication (GI) tag, authentic Mysore Pak is a taste of royal history.
