Desserts and Mithai - The Locavore

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Desserts and Mithai

Jowar ka Meetha

Bhairav Singh

An indulgent dessert that is traditionally made in Rajasthan using broken wheat or lapsi, the Jowar ka Meetha is a spin on the classic that features whole jowar pearls cooked with dark jaggery and ghee. Chef Bhairav Singh of Native Bombay tells us how to make this sweet that is tasty as well as gut-friendly.

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Desserts and Mithai

Ragi Laddoo

Odisha Millets Mission

This recipe has been documented for The Locavore by Shabnam Afrien of Odisha Millets Mission (OMM). A flagship programme of the government of Odisha, OMM was launched in 2017 to improve the nutrition of tribal communities in Odisha through revival of millets in farming and their diets.

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Desserts and Mithai

Watlappam

Sumaiya Mustafa

Watlappam—a culmination of three ingredients of egg, coconut milk, and palmyra sap sweetener—takes pride of place in the Eid festivities of Kayalpatnam, a Tamil Nadu coastal town.

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Desserts and Mithai

Kesar Suji Halwa

Harbhajan Kaur

In this sweet, flavoured predominantly by saffron and cardamom, nonagenarian Harbhajan Kaur shares a closely-guarded go-to family recipe.

Desserts and Mithai

Semolina Halwa

Indranee Ghosh

This recipe is from Indranee Ghosh’s book Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills (Hachette India). In this well-seasoned medley of memories and meals, the author brings together charming vignettes from her youth in the densely forested Khasi Hills and in Bengal with a delectable selection of recipes passed down over three generations.

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Desserts and Mithai

Rampuri Adrak Halwa

Dr. Tarana Husain Khan

A nearly forgotten recipe for a winter specialty from Rampur, with ginger being its star ingredient.

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Desserts and Mithai

Sev Na Larvas

LAMIYA AMIRUDDIN

An Eid specialty, the Sev Na Larvas is a traditional sweet made in Surti households of the Dawoodi Bohra community to celebrate the auspicious occasion of Eid Ul Fitr.