Unlike Oriya and Bengali sweets, which are soaked in sugar syrups, and therefore, are wet, sweets from Bihar are mostly dry. Dairy products are consumed frequently throughout the year in the form of Dahi and buttermilk known as Mattha, Ghee, Lassi and butter.
Bihar cuisine offers a wide range of sweet dishes and dessert delicacies that can make the hearts crave, especially if you have sweet tooth. Bihari kitchen features desserts like Khoye-Ka-Lai, Tilkut, Anarsa, Khaja, Chandrakala, Balushahi, Murabba, Malpua etc which bring reminiscences of Bihar.
The cuisines of Bihar have several things in common with the culinary traditions of other eastern states like West Bengal, Odhisa, and Jharkhand which share border with Bihar. However, unlike Oriya and Bengali sweets, which are soaked in sugar syrups, and therefore, are wet, sweets from Bihar are mostly dry.
Besides, dairy products in Bihar are consumed frequently throughout the year in the form of dahi and buttermilk known as mattha, ghee, lassi and butter. Some sweet delicacies of Bihar have made its mandatory presence in the festivals. Like, Holi is not considered complete without Malpua in Bihar.
Some of the most savored desserts which can surely leave craving for more are:
Anarsa: Though, this sweet dessert has many variants in eastern India, Bihari anaras is made using rice flour, sugar and poppy seeds and sesame. This delectable dessert is a must during festive occasions in Bihar. Gaya is famous for making delicious mouth-watering anarsa.
Tilkut: It is another form of famous Bihari laai which is made of sesame seeds and jiggery. This sweet savory snack comes with several names like til ka laai, til ka tri and tilwa in different parts of the state. Tilkut is a must-to-have snack on Makar Sankranti. Though common to everywhere in Bihar, Gaya is especially famous for crunchy tilkut.
Laai: Laai is unique to Bihar only. Two variations of Laai – made with beaten rice and puffed rice – is common breakfast during winter in Bihar. Jaggery syrup is poured all over lightly fried beaten rice or puffed rice and are shaped into sizeable balls to prepare the laai. Ram dana is also used for preparing laai.
Khaja: This wafer-like sweet snack is made from flour and sugar, is deep fried and then dipped in hot sugar syrup. This most-loved sweetmate is said to have been named by Lord Buddha when he was served this dessert. As the name itself implies – Khaa Ja – means eat it. Bihari Khaja resembles 2000-yearold Baklava of Ottoman Empire. This unique dessert from Bihar is wafery in texture and yet melts in the mouth. Another variant of Khaja is called Belgrami which is found around Arrah and Buxar region and is made of milk solids (a form of cheese), sugar and ghee.
Makhana Kheer: Fox nut, which we call makhana in Bihar, is an important ingredient for kheer in Bihari kitchen. This sweet and creamy dessert is considered auspicious in Bihari culture and, thus, is prepared on every festive occasion. Makhana is roasted and cooked in condensed milk and sweetened with sugar to tantalize the cravings. Makhana is cultivated traditionally in Mithila region of the state.
