Aug 03, 2025
A deep fried wheat and jaggery sweet, like a rustic doughnut. Once a festive staple, now fading from kitchens.
Source: Google Images
Made from fermented rice flour and jaggery. Now rarely handmade due to the complex prep process.
Source: Google Images
Paper thin rice starch sheets filled with jaggery and ghee. Delicate, time-consuming, and often forgotten outside temples.
Source: Google Images
A softer, paneer based version of jalebi. Rich and decadent but slowly vanishing from sweet shops.
Source: Google Images
Made from colostrum milk (the first milk of a cow). A unique custard-like sweet now rare due to changing dairy practices.
Source: Google Images
Flaky, layered sweet made with flour and ghee, topped with sugar. Often made during weddings, now rarely seen.
Source: Google Images
Pointed gourd stuffed with khoya and dry fruits. An unusual festive treat that’s slowly being forgotten.
Source: Google Images
A soft, jaggery based sweet offered in Jagannath Temple. Made without fire, it's ritualistic, rare, and slowly vanishing outside temple kitchens.
Source: Google Images
7 Powerful Ayurvedic Fermented Foods for a Healthier Gut