The country’s center, Madhya Pradesh, often referred to as the ‘heart of India,’ not only boasts a diverse, picturesque landscape and a rich cultural heritage, but also offers a range of delicious sweets. The state's culinary landscape is a reflection of its history, traditions and myriad flavors from different regions. From the streets of Bhopal to the royal kitchens of Gwalior, each sweet is a delectable offering. Here are Madhya Pradesh’s most popular and best loved desserts.
Khoya Jalebi is a popular sweet in Madhya Pradesh made from khoya, maida and sugar. The batter is fermented to achieve a crispy texture and the batter is then piped into intricate spirals and deep-fried until crispy. The jalebis are then soaked in a saffron-infused sugar syrup, which makes them sweet and aromatic. The state also has the jaleba, which is a larger sized jalebi, and the imarti, another cousin of the jalebi. In Madhya Pradesh, the jalebi is often paired with the savory poha and is enjoyed as a breakfast snack. It's often present at weddings and other celebrations, and is a mainstay of Diwali and other big festivals of Madhya Pradesh.
The malpua is a traditional sweet made with a batter of flour, milk and sugar. The mixture is shaped as flat discs, deep-fried until golden brown and then soaked in sugar syrup. It’s often garnished with chopped nuts. The roots of the malpua can be traced back to ancient India and its presence has been documented in various historical texts, highlighting its place during festivals, celebrations and royal feasts. Over the centuries, the malpua has evolved and been adapted to localized taste buds, being topped with different nuts and served with rabri or other pairings.
Mawa bati is a sweet delicacy made with khoya, sugar and cardamom. The art of preparing khoya, an essential component of this dish, dates back centuries, and has been perfected over generations. This mixture is then shaped into small balls, deep fried until golden brown, and soaked in a sugar syrup. Although it looks like a big gulab jamun, it's stuffed with dry fruits inside, which gives it a crunchy texture. Whether it's a festival like Diwali or Holi, or celebrations like weddings, the mawa bati is ever present.
Gajak’s origins can be traced back to the Mughal era, and it's believed that it was first made in the city of Morena in Madhya Pradesh, which is famous for its sesame seeds. During that time, it was made with jaggery and sesame seeds, which were roasted on an open fire. It was then left to set and harden and then enjoyed. Today, there are many types of gajaks all over the country. And it’s especially popular during Lohri, Makar Sankranti, and other winter festivals. The til or sesame seeds are full of health benefits and also keep the body warm.
Petha is a translucent candy made from ash gourd or winter melon that is simmered in sugar syrup until it attains a semi transparent texture. It is often flavored with cardamom or other spices. To create the petha paan, a piece of petha is wrapped in a betel leaf along with gulkand (a sweet preserve made from rose petals). And sometimes, fennel seeds, grated coconut and mukhwas are also added. The paan is not only a digestive aid, but a symbol of love and hospitality too. The dish is often present at festivals, celebrations like weddings, and other social gatherings.
Although the barfi as a concept originated from Rajasthan, the coconut barfi or nariyal barfi is a particularly popular dish in Madhya Pradesh, and one the state has made itis own. In India, coconut has been a revered ingredient for centuries. And the coconut barfi has emerged as a beloved treat that celebrates its hero ingredient. For making coconut barfi recipe, grated coconut is cooked with condensed milk until it attains a fudgy consistency. Flavors like cardamom are then infused in the mixture. Finally, it is garnished with chopped nuts for a crunchy addition to the texture. Coconut barfi is often served in temples as prasad and also comes in modern variations like the chocolate coconut barfi.