Chapchar Kut, Mizoram’s Spring festival is all about new beginnings, togetherness and of course, food. Traditionally, this festival marks the end of Jhum cultivation, giving farmers a reason to get together, sing, dance and indulge in festive food. From rice-based sweets to coconut infused delicacies, the festival is loaded with flavors that reflects the region’s heritage. But what if you could give these old sweets a fun, chocolatey twist?
The soft chewiness of Bai rice pudding drizzled with melted dark chocolate or the crispy goodness of Chhangban (sticky rice cake) infused with cocoa and jaggery. Even the humble Zawlaidi-inspired chocolate truffles, blending Mizoram’s signature grape wine with rich cocoa, could be the star of your festive table. Chocolate pairs well with the mild sweetness and nutty flavor of traditional Chapchar Kut sweets.
Bringing chocolate into these recipes doesn’t mean losing the essence – it means adding more fun while keeping the heart of the tradition alive. Whether it’s a chocolate infused sesame ladoo or a cocoa flavored steamed rice cake, you’re in for a treat that bridges heritage with indulgence. Let’s get started!
Chhangban, the favorite steamed sticky rice cake, is made with glutinous rice and jaggery. Mix a spoonful of cocoa powder into the rice before steaming. Once cooked, slice it into thick pieces and drizzle with warm dark chocolate. Garnish with crushed nuts or cocoa nibs before serving.
Bai, the comfort food rice pudding made with sticky rice and coconut milk is a Chapchar Kut staple. Add cocoa powder while cooking the rice and top with toasted coconut flakes, chopped nuts and grated dark chocolate. The combination of coconut and deep chocolate is indulgent yet traditional.
Til ladoos made with roasted sesame seeds and jaggery have a nutty and crunchy bite that goes well with chocolate. Mix warm melted dark chocolate into the jaggery before coating the sesame seeds. Shape into small ladoos and let set. Result? A rich and fragrant treat with sesame and chocolate flavors blending beautifully.
Zawlaidi, the iconic grape wine is served during celebrations. Why not incorporate its sweetness into a dessert? Mix finely crushed dry fruits (cashews, almonds, raisins) with cocoa powder and a few spoonfuls of Zawlaidi wine. Roll into small truffle sized balls and coat with cocoa powder or melted chocolate. These bite sized treats are a sophisticated twist to our traditional ingredients.
SaVaikhum, Mizoram’s soft rice flour pancakes can be easily converted to a chocolate treat. Add cocoa powder and a pinch of cinnamon to the batter and cook on a pan till golden brown. For the filling, melt jaggery with a handful of chocolate chips and fill inside each pancake and roll up and serve warm with honey or chocolate sauce.
Banana Pitha, the traditional steamed rice cake is made with mashed bananas and rice flour which is naturally sweet. To give it a chocolate twist, add cocoa powder to the rice flour dough and stuff with grated coconut, jaggery and finely chopped dark chocolate. Steam the Pitha till soft and serve warm with melted chocolate for dipping.
Mizoram’s kheer is slow cooked with sticky rice, coconut milk and jaggery. For a chocolate version, stir in melted dark chocolate when the kheer is still warm and finish with a pinch of cinnamon. Garnish with slivers of roasted almonds and saffron strands for a rich and comforting dessert that combines traditional and modern flavors.
Puanchep, Mizoram’s version of steamed dumplings, is like modaks with jaggery and coconut filling. To make a chocolate version, melt dark chocolate and mix it with the jaggery filling before stuffing it into rice flour dough. Once steamed, these modaks will have a gooey chocolate centre that pairs beautifully with the natural sweetness of jaggery and coconut.
Chikki made with roasted peanuts and jaggery is a festival favourite. Give it a chocolate twist by melting jaggery with cocoa powder and then mixing in the peanuts. Spread the mixture onto a greased tray and let it cool till it sets. Once set, break it into bars. The combination of chocolate, jaggery and peanuts is a simple yet addictive treat.
Bekang, Mizoram’s fermented soybean sweet dish has a slightly tangy and rich taste. Turn it into a chocolate dessert by mixing it with sticky rice, cocoa powder and grated coconut. Shape the mixture into small balls and coat with melted dark chocolate and refrigerate. This fusion dessert has earthy, nutty and chocolatey flavours that stand out.