North India’s Pride: Ghevar
Hailing from Rajasthan and popular across North India, Ghevar is the undisputed star of the monsoon. This disc-shaped, honeycomb-like dessert is made from a batter of flour and ghee, deep-fried to a perfect crisp, and then soaked in sugar syrup. Its preparation
is an art form that relies on the high humidity of the rainy season, which helps create its signature porous texture. Traditionally associated with the festivals of Teej and Raksha Bandhan, which fall during the monsoon, Ghevar is more than just a sweet; it's a symbol of celebration and familial love. Often garnished with pistachios, almonds, and saffron-infused rabri (thickened milk), a slice of Ghevar on a rainy day is pure bliss.
The All-India Favourite: Malpua
Often called India's answer to the pancake, Malpua is a beloved dessert enjoyed across the country, especially during the rains. These small, fluffy pancakes are made from a batter of flour, semolina, milk, and sometimes mashed bananas, then deep-fried in ghee until the edges are crisp and the centre is soft. After a dip in fragrant sugar syrup, they are ready to be devoured. While popular during many festivals, the act of enjoying a hot, freshly made Malpua as the rain pours down is a cherished monsoon ritual in many households, from Bihar to West Bengal. It’s often served with a dollop of creamy rabri, making it an irresistible treat.
Maharashtra’s Comforting Classic: Puran Poli
While enjoyed on various festive occasions, the warm and comforting Puran Poli finds a special place in Maharashtrian homes during the monsoon. This sweet flatbread is meticulously prepared with an outer covering of wheat flour and a rich, soft filling of cooked chana dal and jaggery, flavoured with cardamom and nutmeg. Cooked on a griddle and generously slathered with ghee, Puran Poli is wholesome, nutritious, and deeply satisfying. The combination of jaggery and ghee is believed to provide warmth and energy, making it an ideal food for the damp and chilly weather of the rainy season.
West Bengal's Delicate Delight: Patishapta
Though traditionally associated with the winter harvest festival of Poush Sankranti, Patishapta is a delightful crepe-like dessert that makes for a perfect rainy-day indulgence. This Bengali delicacy consists of thin crepes made from a batter of rice flour, semolina, and refined flour. The crepes are stuffed with a scrumptious filling of grated coconut and date palm jaggery (khejur gur) or thickened milk (kheer). Gently rolled and served warm, each bite offers a soft, melt-in-the-mouth texture with a sweet, aromatic centre. It’s the kind of subtle, comforting sweet that pairs beautifully with the pitter-patter of rain outside.
Kerala’s Steamed Treasure: Elai Adai
From the southern state of Kerala comes Elai Adai, a unique and healthy monsoon snack. This traditional sweet is made by steaming, not frying. A dough of roasted rice flour is flattened onto a piece of banana leaf, filled with a sweet mixture of grated coconut and jaggery, and then folded into a parcel. These parcels are then steamed, allowing the flavours to meld and the aroma of the banana leaf to infuse into the sweet. The result is a soft, fragrant rice cake with a gooey, sweet core. Often enjoyed as an evening snack with a cup of tea, Elai Adai is a guilt-free indulgence that perfectly captures the essence of the Kerala monsoon.
