7 Sweets From Bihar Drenched in Chashni or Rolled in Ghee That are Pure Goodness

Bihar has its fair share of sweets; some borrowed and some passed down and all of them are addictively sweet. Safe to say, the madness of remixing them with all kinds of unimaginable ingredients is yet to touch these classic sweets.

Bihari cuisine is renowned for its rich sweets, an integral part of cultural celebrations and everyday life in the state. Famous desserts from the state offer a glimpse into Bihar's rich heritage, with ingredients like daal, makhana, chashni, jaggery, and nuts featuring prominently. As the seasons change, and festivals roll in, the sweets also rotate and incorporate the local ingredients that are part of regional festivities and sometimes prasad.

1. Malpua

Malpua is a traditional Indian sweet composed of pancakes flavored with cardamom and fennel. Unlike regular Western pancakes, malpuas have a soft and fluffy interior with a crisp exterior. They are prepared by frying the batter in ghee or oil until cooked through. Once finished, the pancakes are coated in a sweet syrup made of sugar. Nuts are often sprinkled on top, and the malpuas are sometimes served alongside rabri. Regional recipes may add ingredients like mashed banana, mango pulp, or coconut to the batter. But the unmistakable tanginess of malpua comes from the use of yogurt or curd in the batter.

2. Dal Pitha

Dal pitha is another traditional sweet of Bihar that is steamed or fried dumplings made from a rice flour batter and filled with sweet or savory fillings. The filling is made from chana dal and is generally sweet. Its batter encases the nutritious filling, which can be enjoyed fried, steamed, or boiled. While similar to pithas found in Odisha and West Bengal, dal pitha stands out for its lentil stuffing. It is often paired with chutneys for added flavor and served across multiple meals—as a breakfast item, snack, or part of dinner. It somewhat straddles the savory-sweet dish, and can be eaten as either.

3. Khaja

Khaja, in particular Silao Khaja is a renowned sweet from Bihar's Nalanda district with a history dating back centuries. Made of extremely thin, multi-layered dough sheets stacked and deep fried before soaking in sugar syrup, it develops a uniquely crispy texture attributed to the local water and climate. The 12-16 layered treat was traditionally made by the Sahs community of Halwais pastry chefs. A staple at festivities like Dussehra and Diwali, its simple recipe calls for refined flour, clarified butter, sugar, and water-rolled paper thin to achieve its signature crispy texture similar to baklava.

4. Thekua

Thekua is an integral part of the Chhath Puja festival celebrated in Bihar, Uttar Pradesh, Jharkhand and parts of Nepal. Commonly called Thokwa or Thekariis, it is a crispy sweet offered as prasad during the puja and shared among loved ones. The dish can be easily prepared at home using wheat flour, chashni jaggery, and ghee. Variations exist between regions but preparation follows basic steps—a dough is made and deep fried until golden brown. Jaggery is a popular ingredient that suits the seasonal celebration. With simple ingredients commonly found at home, thekua makes for an enjoyable sweet to honor the Chhath Puja tradition.

5. Tilkut

Made from sesame seeds rolled into a thick base of sugar, jaggery, or molasses that has been heated to the proper temperature and consistency, Bihar’s famous Tilkut is skillfully hammered and shaped. There are variations based on the type of sweetener used—refined sugar creates a white tilkut, unrefined a light brown, and jaggery a dark brown hue. The defining characteristic of tilkut is the abundant coating of sesame seeds which contributes to its soft and amorphous texture when prepared correctly. Only available during winter months, tilkut makes for a traditional treat to enjoy while celebrating the harvest festival of Makar Sankranti.

6. Parwal Mithai

Parwal ki mithai, a sweet originating from Bihar, is an unusual regional delicacy worth trying. While parwal (pointed bottle gourd) is commonly cooked in savory dishes across North India, this sweet transforms the vegetable into a unique dessert. Small pieces of parwal are stuffed with mawa and nuts, providing contrasting textures. Though not ubiquitous across India, parwal ki mithai is a staple festive sweet in Bihar, Uttar Pradesh, and West Bengal. Its simple preparation belies exquisite flavors—the filling soaks into the juicy parwal pieces for a delectable treat. Beyond being nutritious and low in calories, this sweet breaks from expected norms by using an unconventional base.

7. Makhana Kheer

Makhana kheer is a traditional sweet from the Darbhanga region of Bihar. The unique ingredient of fox nuts, or makhana, gives it a distinctive pop of texture in each bite. Makhanas have long been grown and consumed in Bihar. Using them in a kheer helps highlight their nutty flavor profile. The mild sweetness of milk and sugar allows the taste of makhana to really shine through. Serving makhana kheer is also a point of regional pride as it's closely associated with the local cuisine. It makes for a special treat, especially during festive seasons.