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:
Chandrakala: Bihari form of Gujia, Chandrakala is another heavenly dessert for sweet-lovers in Bihar. Stuffed with sweetened khoya, coconut, cardamom powder and dry fruits in a crispy round covering and dipped in sugar-syrup, Chandrakala is a must-try sweet dish of Bihar. Laung-
latika: It is a traditional dessert of Bihar which is prepared during festive season. Although similar to other stuffed delicacies like Chandrakala, Launglata’s clove in the centre and the crisp crust makes it amazing to sweeten one’s sense.
Khurma/Shakarpara: Khurma is another sweet-snack from Bihari cuisine, made of flour and salt is deep-fried and dipped in sugar syrup. Khurma is also called shakarpara in north part of the state. As the sugar syrup cools off, it crystallizes and gives powdery outer texture which makes it crunchy. Another variant of this sweet snack is prepared with rice f lour dough called Laktho.
Balushahi: Filled with mildly sweetened khoya and spices like cardamom and cinnamon, Balushahi is a traditional dessert from Bihari cuisine. This dessert has certain similarity with glazed doughnut in terms of ingredients, but differs in texture and taste. Balushahis are made of maida flour, and are deep-fried in clarified butter and then dipped in sugar syrup, sometimes even f lavoured with the opulent saffron for added taste and fragrance.
Gud ka Kheer: Though Kheer is common to Indian subcontinent cuisine, Bihar has some variations in the recipe of Chawal ka Kheer. Instead of using sugar to sweeten the Kheer, jiggery is used in Bihar for Kheer. This version of Gud ka kheer is an essential prasad during Chhath Puja in the state.
Kala Jamun: A close-cousin of the most-loved sweet Gulab-Jamun, Kala Jamun is the black or dark purple variant of this sweet. It has got the name Kaala-Jamun because of its blackish tinge. These dipped rounds made of khoya and cottage cheese are one of the most loved Bihari sweets. Kala Jamuns are coated with sugar or some sugar is added in the batter before frying which gives these sweet balls blackish color. Munger, Bhagalpur & Banka Districts are known for mouth-watering Kala Jamun.
Malpua: Most delicious sweet dish that features in Bihari cuisine is malpua. Malpua with banana and coconut is a must-to-make sweet dish during Holi. Its batter is prepared by mixing flour, milk, sugar and mashed bananas and is deep-fried in such a way that the edges remain crispy while the middle part gets softness. It is cooked on medium flame till both sides turn brown. Essential ingredients for Malpua are maida (refined flour), semolina, milk, and yogurt. The crispy crust and soft centre melts in mouth, making it all-time favourite delicacy of Bihar.
Batasha: This sweet candy is mostly used on fasting and feasting rituals so can be tagged as templesweets. Sugar is boiled in water till the syrup reaches a harder consistency and soda bicarbonate is added to aerate this syurp and the chashni is dropped on to sheets in little coin shapes. Now, batasha is fashioned into animals figure and dolls as Kheel which is used during Diwali and Chhath Puja.
Gaja: It is also a sweet snack in cubical form, made of maida and sugar, served mostly with evening tea. Pantua: An alternative for kalajamun with only difference in shape that is elongated, pantuais made with mawa, sugar and milk. Barahiya and Begusarai are known for lip-smacking pantua.
Imarti: Imarti is a flowerlike sweet dish, resembling mostly national sweet jalebi. It is prepared with a batter made with grounded urad dal, and is deep-fried in refined oil and further soaked in thick sugar syrup. This delightful sweet dish finds its origin in Mughal regime. Parwal ki Mithai: This sweet dish is mainly prepared during festive season in Bihar. It is made of parwal and mawa. Parwal is boiled and cooked in sugar syrup to make it tender. Thereafter, khoya and dry fruits are stuffed and imbibed with warm sugar syrup to provide outer delicacy. Rabri: Bihari variation of Basundi, rabri is a sweet, condensedmilk-based dessert prepared by boiling the milk on low heat for a long time till it turns brown. Dry fruits and sugar is added to give the flavor.
