1)Chakkarai Pongal, Tamilnadu
Pongal is a popular rice dish of South India which literally translates to ‘spill over’. During the occassion of pongal ‘chakkarai pongal’ is a favourite for everyone. Chakkarai Pongal is prepared by adding jaggery to rice,which gives it a golden brown colour. Dry grapes and cashews are added to it which makes it a scrumptious delight to devour.
Basundhi is a sweet dish native to Gujarat which is sure enough to make your mouth water. Prepared by adding plenty of sugar to condensed milk and boiling it on low heat ,the sugar turns to caramel which gives it a light brown colour. It is served chilled after garnishing it with almonds and pistachios. Saffron too is added to enhance the flavour.
This traditional Kerela delicacy is a tasty delight to all food lovers.Resembling flat dumplings,this sweet consists of a soft outer shell made of rice flour and the filling inside is made of jaggery,grated coconut and sometimes even banana.This is enclosed in a banana leaf and is steamed until the rice dough is fully cooked.It is specially cooked on the auspicious day of Onam.
4) Rasagulla,West Bengal
These ball shaped white dumplings,made of semolina dough,milk and sugar is believed to have originated in Puri Jagannath temple,Odisha but claims are also made regarding its origin in West Bengal. Dipped in sugar syrup,with rose water to give an added flavour this dish is sure to send your taste buds into a frenzy.
5) Modak, Maharashtra
Fabled to be the favourite dish of Lord Ganesha,Modak truly is a dish we all love. These are rice dumplings are filled with grated coconut and jaggery and steamed until the dough is fully cooked. It is served hot and is specially prepared on the auspicious occasion of Ganesh chaturthi.