Sweet Temptations of Banaras: A Journey Through Divine Desserts

In the sacred city of Banaras, where the Ganges flows with stories of the ages, the desserts are as legendary as the ghats. Each bite of the Banaras famous food is a delightful dip into tradition, culture, and pure indulgence. From the ethereal Malaiyyo to the robust Launglata, Banaras offers a sweet escape that’s as spiritual as it is satisfying. Let’s embark on a delicious journey through the winding lanes of Banaras, where every bite tells a story.
Just as Chocolate Mousse satisfies modern palates, and the Sandesh Recipe represents the rich tradition of Bengal, these Banarasi treats tell a story of their own. Whether you're enjoying a Rabri-Jalebi duo or sipping on Thandai, it’s a sensory journey that rivals even an Oreo Shake in indulgence.

1. Malaiyyo: The Winter Cloud in a Bowl

Malaiyyo is not just a dessert; it's an experience. Imagine a bowl filled with what looks like frothy clouds, but is, in fact, a delicate concoction of saffron-infused milk froth. Available only during the chilly months, Malaiyyo is as ephemeral as morning dew, vanishing on your tongue in an instant.

Ingredients:

• 1 lt Full-fat milk
• A pinch of Saffron strands
• 50 gm Sugar
• 5 gm Cardamom powder
• 10 gm Pistachios (finely chopped)
• 10 gm Almonds (finely chopped)

The Process: The milk is boiled and left to cool under the night sky, allowing dew to settle. The next morning, it's churned into a frothy delight, with saffron and sugar folded in delicately. It's topped with nuts for that perfect crunch.

2. Launglata: The Spiced Delight

Launglata is the ultimate comfort dessert, combining the sweetness of khoya (reduced milk) with the warmth of cloves. This flaky pastry, stuffed with a sweet filling and sealed with a clove, is then deep-fried to perfection and soaked in sugar syrup. It's a Banarasi classic that packs a punch.

Ingredients:

• 200 gm All-purpose flour
• 100 gm Khoya
• 150 gm Sugar (for syrup)
• 50 gm Ghee (for dough)
• 8-10 pieces of Cloves
• 5 gm Cardamom powder
• 250 ml Water (for syrup)

The Process: First create the dough by mixing flour, water, and ghee. Make small balls out of the dough and roll them out. Then stuff them with khoya mixed with cardamom, and shaped into little parcels. They will look like envelopes from the top. A clove is pressed into each. Fry them until golden brown. Make a syrup with sugar and water, and add some saffron strands to it (optional). A quick dip in sugar syrup, and they're ready to be devoured!

3. Banarasi Kalakand: A Sweet Symphony

Kalakand is a well-known Indian sweet, but the Banarasi version has its own unique twist. The Banarasi Kalakand is not overly sweet, allowing the richness of the milk to shine through.

Ingredients:

• 500 gm Fresh paneer
• 200 ml Condensed milk
• 100 gm Sugar
• 50 gm Ghee
• 5 gm Cardamom powder
• 10 gm Pistachios (finely chopped)

The Process: crumble the paneer and then add condensed milk and sugar to it. Then add the ghee and cardamom for a rich flavor. Fatten the mixture and cut it into square pieces. Then garnish with pistachios before being set to cool.

4. Banarasi Thandai: The Holi Favorite

While Thandai is traditionally associated with Holi, in Banaras, it's a year-round affair. This cold, spicy, and sweet beverage doubles as dessert, especially when thickened with a dollop of cream and a generous helping of dry fruits. It's a treat that cools the body and delights the senses.

Ingredients:

• 1 lt Full-fat milk
• 150 gm Sugar
• 50 gm Almonds
• 50 gm Cashews
• 10 gm Fennel seeds
• 10 gm Poppy seeds
• 5 gm Black pepper
• 5 gm Cardamom powder
• A pinch of Saffron strands
• 15 ml Rose water

The Process: Soak the almonds, cashews, fennel, poppy seeds, and pepper overnight. In a blender, blend all of them into a fine paste. Add chilled milk and mix some more. Now add sugar, cardamom, and saffron, and stir until the sugar is dissolved. Serve cold and garnish with a sprinkle of rose water.

5. Rabri-Jalebi: The Match Made in Heaven

Banaras offers the perfect combo for those with a serious sweet tooth: Rabri-Jalebi. The crisp, syrup-soaked jalebi, paired with creamy, rich rabri, is the stuff of dreams. This is a dessert duo that promises to transport you straight to dessert nirvana.

Ingredients for Jalebi:

• 200 gm All-purpose flour
• 100 gm Yogurt
• 250 gm Sugar(for syrup)
• Ghee for frying
• A pinch of Saffron

Ingredients for Rabri:

• 1 lt Full-fat milk
• 100 gm Sugar
• A pinch of Saffron
• 5 gm Cardamom powder

The Process: For the jalebi, mix flour, yogurt, and sugar together. Let the batter ferment overnight, then pipe into hot ghee and fry until golden. Make the sugar syrup with some crushed saffron. Once the jalebis are fried to golden brown, dip them in saffron-infused sugar syrup.

The rabri is made by simmering milk until thickened. Then add sugar and saffron to the mixture and let it cook more. The mixture will boil and create the creamy rabri to be accompanied by the jalebis.