Beyond Ghewar: Chefs Share Sawan Special Dessert Recipes
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The monsoon season in India is nothing short of a celebration. Like the farms rejoice with rain, people from different regions of the country have their own ways of making Sawan memorable. Especially for the married women celebrating Teej, the Sawan month, as per the Hindu calendar, becomes all the more celebratory.

Apart from the fasting rituals that are usually observed on Mondays (Sawan Somwar), desserts take the centre stage. Ghewar, being one of the most popular options, is usually a part of most gatherings. But if you’re looking for some traditional Indian desserts beyond ghewar, this is just the right article for you. Curated Indian chefs, here are some Sawan special recipes to add something sweet to your monsoon spread.

Traditional Mango Kesar Almond Srikhand By Chef Rahul, Alia Jungle

Preparation time: 15-20 Minutes

Serving: 4 portions

Ingredients:

  • Fresh creamy hung yoghurt - 200 grams
  • Farm fresh mango puree - 150 mL
  • Milkmaid - 150 grams
  • Dry kesar - 5 leaves

Instructions:

  1. Pour the mango puree into the hung yoghurt mix slowly, then add milkmaid.
  2. Mix slowly, and add a pinch of cardamom powder.
  3. Mix it well and keep it in the fridge for a while.
  4. Garnish with chopped almonds and fine mango cubes and serve.

Rose Falooda By Shumaila Chauhan, California Walnut

Ingredients:

  • 1/4 cup walnuts soaked in 1 cup water
  • 1 teaspoon rose syrup + 2 tablespoons rose syrup
  • 2 teaspoons basil seeds, soaked in water
  • 1/4 cup falooda sev (vermicelli)
  • 2 scoops vanilla ice cream
  • Dried rose petals for garnish

Instructions:

  1. Transfer the soaked walnuts to a blender and blend into a rough crumb consistency. Do not over-blend, or you’ll start to make walnut butter.
  2. Add 1 cup water and blend for another 2 minutes until the liquid is creamy and milky looking. Add one teaspoon of rose syrup, and blend again. Refrigerate till ready to use.
  3. Boil 3 cups of water. Cook the falooda sev as per the package instructions.
  4. Pour into a colander and rinse in cold water, drain all the water and set aside.
  5. Add 1-2 tablespoons of rose syrup per glass at the bottom. Add two tablespoons of soaked basil seeds.
  6. Add a layer of the cooked falooda sev. Sprinkle some chopped walnuts.
  7. Add the chilled rose walnut milk. Add a scoop of vanilla ice cream on top.
  8. Garnish with rose petals and chopped walnuts. Serve immediately.

Milk Cake By Chef Rahul, Alia Jungle

Preparation time: 40-45 minutes 

Serving: 4 portions

Ingredients:

  • Milk - 1 litre
  • Sugar - 125 grams
  • Ghee  -1 tablespoon
  • Lemon - 1

Instructions:

  1. Take some milk in a saucepan and bring it to a boil,
  2. Squeeze in the juice of a lemon and stir until the milk thickens.
  3. Add a tablespoon of ghee and let it cool.
  4. After an hour, transfer the mixture into a baking tray, cover it, and refrigerate.
  5. In about 6-7 hours, the milk cake should be set.
  6. Cut it into pieces, garnish with nuts, and serve.