To better understand a country’s cuisine that extends to its special sweets, the local geography needs to be kept in mind. The geography is dictated by the location and also shapes the culture of the region. As for Mongolia, it has a continental climate with harsh winters and warm summers. There is a lack of fruits and vegetables in their diet and a lot of animal products and dairy dominate their food. In fact, milk is considered sacred in Mongolia and even used in their local ceremonies.
Like other Asian countries, dessert is mostly a post-meal affair and Aaruul is one such dessert that is made from hung curd, with a distinct chewy quality to it. This kind of curd is similar to sour cheese and Aaruul somehow achieves that perfect balance between being sweet and sour. The sweeter versions of Aaruul are also made namely variants like Xorxoi and Bazmal, each differing in their appearance. While some locals prefer to eat bite-sized pieces of Aaruul to satisfy hunger pangs, others indulge in the slowly melted cheese block dissolved in water, savouring it over engaging conversations. Aaruul’s variations can be found across Central Asian countries – it is known as Kashk in Iranian and Jameed in Arabic cuisines respectively.
Ul Boov is a unique Mongolian dessert that has a peculiar shoe-like shape that is popularly eaten during the Tsagaan Sar feast, the lunar new year celebration in Mongolia. These treats are typically stacked in odd numbers, representing different stages of life during the feast. Crafted from a mixture of sheep fat, flour, salt, sugar, and butter, the Ul Boov cakes boast softness with a melt-in-the-mouth centre. Cakes represent a celebration of life’s milestones in the Occident, and Ul Boov is Mongolia’s version of the Western cake.
A beloved Mongolian treat, Boortsog is a fried dough delicacy that resembles soft cookies and although traditionally enjoyed during holidays, these are available year-round. Boortsog is made from a dough of flour, milk, yeast, eggs, oil or butter, salt, and sugar. Once fried, these golden cookies are often served with sugar, jam, butter, or honey, making them the perfect accompaniment to tea, something the Mongolians love.
Khailmag is another traditional Mongolian dessert that shows off the delicious flavours of caramelized clotted cream or "Urum". While Khailmag shares similarities with the French Creme Brulee in taste, it has a quality of being thicker and rougher than its Western counterpart. Urum is heated in a pan until the fat separates from the solid with sugar and flour added after that This is cooked on the stove until it transforms into a thick and heavy pap-like consistency. The liquid fat, called "Shar Tos", is carefully scooped away then, leaving behind the Khailmag. Traditionally served in a bowl, Khailmag is eaten with a small spoon. The liquid fat which is similar to butter, is used as fuel for candles in the places of worship or to cook other food.
Introduced by Central Asian settlers years ago, this creamy, comforting dessert holds a special place in the hearts of Mongolians. It is made by boiling ice in milk, sweetened with sugar and dry fruits to make the pudding more hearty; dry fruits like almonds also give a pleasant flavour and fragrance to the pudding. It’s a winter delicacy in Mongolia making for a comforting dessert when the nights are frigid.
Eezgii is another fermented dairy product dessert which is made by roasting the local cheese curds. The roasting process causes the cheese curds to lose moisture, transforming them into a hard and crumbly treat. Eezgii is tangy and slightly salty, making it an excellent option for those who prefer less sweet desserts. These roasted cheese curds are not only enjoyed as a dessert but also frequently eaten as snacks or added to soups, as a thickening and flavouring agent.
What exactly are these? Pancakes with loads of sugar and butter, in Mongolian style. Like most desserts, especially the curd cheese ones, Gambir is also chewy, only slightly cooked with a lot of butter and sweetened with sugar. Gambir is further sweetened by locally made jam or marmalade. These pancakes are mostly made during breakfast if by chance there is some leftover dough from cooking other savouries. Over the jam and marmalade, often a sprinkling of poppy seeds is also added to give extra flavour to this simple dessert.