Uttarakhand is known for its rich culture and traditions and has a variety of delicious foods and sweets that reflect the diversity of its regions Garhwal, Kumaon, and Jaunsar. The sweet dish is everyone’s favorite, though some consume it less due to diabetes and carb concerns. At weddings and other functions, we can see people don’t skip sweets in the end before saying goodbye to the party.
Once you taste or test the flavor of the mountains, you can’t forget it for a lifetime, especially when you are a Pahadi but don’t get the chance to experience it in cities. Pure milk, ghee, and nutritious flours like Madua, Jhangora, and Red Rice are truly a delight, especially when you know about their health benefits.
Singori
A unique sweet wrapped in Maalu leaves, made with khoya and cardamom. Singori or Singodi is a traditional sweet from the Kumaon region of Uttarakhand, very popular in Almora District. It is made from khoya (reduced milk) and wrapped in Maalu leaves, which add a unique aroma and flavor to this sweet. This Almora famous sweet is now available in different cities of our country.
Bal Mithai
Almora’s beloved sweet, Bal Mithai, is made of roasted khoya and coated with sugar balls. It is often called the ‘chocolate of the hills’ because of its deep brown color and rich, fudgy texture. This sweet is deeply connected to Kumaoni culture and is a must-try for anyone visiting Uttarakhand. It is not just a sweet but an emotion for the people of Uttarakhand. Though a Kumaoni sweet, it is equally loved in Garhwal and Jaunsar across the nation.
Jhangore ki Kheer
Jhangora is a type of Pahadi rice, and its kheer is very famous in the Kumaon and Garhwal regions. It is a rich, creamy pudding with a mildly nutty flavor and a soft texture. Jhangora is a gluten-free grain, making this kheer both delicious and healthy. The millet is soaked, and then slowly cooked in milk until thick and flavorful. Cardamom and nuts like almonds and cashews enhance its taste. Often served during festivals and special occasions, this kheer is a true representation of Pahadi cuisine.
Arsa
Arsa is popular during weddings and festivals, especially in Garhwal. It is made from rice, jaggery, and mustard oil, it has a mildly sweet taste and a chewy texture. The process begins by soaking rice, grinding it into a fine paste, and mixing it with jaggery syrup. The dough is then shaped into small discs and deep-fried in mustard oil, giving Arsa its golden-brown color and distinct earthy flavor. It is a must-try dessert item of the hills.
Roth/ Roat
A special sweet roti made during religious occasions, prepared with wheat flour, jaggery, and ghee. In Garhwal, Uttarakhand, Roth is a special traditional sweet prepared during auspicious occasions, especially weddings and religious festivals like Raksha Bandhan and Basant Panchami. It is made from whole wheat flour, ghee, sugar, or jaggery, and flavored with fennel seeds and cardamom. The dough is shaped into thick discs and deep-fried until golden brown, giving it a crunchy texture. Roth is often offered as prasad to deities before being shared with family and guests. This sweet holds a deep culture in Garhwali households.
Singal/ Singhal
Singal is a traditional Pahadi sweet from Garhwal, Kumaon often prepared during festivals, weddings, and special occasions. It is a deep-fried, spiral-shaped sweet made from wheat flour, ripe bananas, yogurt, sugar, and fennel seeds, giving it a soft and fluffy texture with a mildly sweet flavor. The batter is fermented for a few hours before being piped into hot ghee or oil in a circular pattern, similar to a jalebi but thicker and softer.
Gulgula
Gulgula or Gulgule is a popular Garhwali sweet and also in other North Indian regions, often made during festivals and special occasions. These deep-fried sweet dumplings are made using whole wheat flour, jaggery or sugar, fennel seeds, and sometimes mashed bananas for added flavor. The batter is mixed with water or milk to form a thick consistency and then dropped into hot oil or ghee, resulting in golden, crispy balls with a soft and fluffy inside. Gulgula is a quick and easy homemade treat, commonly enjoyed as a snack and also as prasad (offering to deities) in Pahadi households and devi devta’s thaan/mandir.
Malpua
Malpua is a traditional Indian sweet pancake popular in Uttarakhand and many other regions of India, often prepared during festivals like Holi, Diwali, and Makar Sankranti. In the Pahadi (Garhwali and Kumaoni) cuisine, Malpua is made using a batter of wheat flour, mashed bananas, milk, fennel seeds, and sugar or jaggery, sometimes fermented for a softer texture. The batter is deep-fried in ghee until golden brown and then soaked in sugar syrup for extra sweetness.
Kheer
Pahadi people have a unique taste because of organic ingredients, and desserts from Uttarakhand like traditionally made during festivals, weddings, and special occasions. In the Garhwali, Kumaoni, and Jaunsari regions, kheer is typically prepared using Jhangora/rice/red rice, milk, sugar, or jaggery, and flavored with cardamom, saffron, and dry fruits like almonds, currents, and cashews.
Kasaar
Kasaar is a traditional sweet from the Kumaon region of Uttarakhand, often prepared during auspicious occasions, weddings, pooja prasad, and festivals. It is made using roasted wheat flour (atta), khoya (reduced milk), and powdered sugar, mixed with ghee to form a rich, flavorful sweet. Sometimes, during winter, a mixture of atta and jaggery chasni creates a delicious variation of Kasar.
