There is something almost poetic about the Indian monsoon! With the rhythmic patter of rain comes the irresistible craving for something sweet and soul-warming. While spicy fritters and steaming cups of chai are often hailed as monsoon staples, India’s dessert tradition offers a treasure trove of indulgences that pair perfectly with the season’s charm. In this article, we will share five dessert recipes to try on the rainy days.
In 2025, let’s revisit five classic Indian sweets that pair beautifully with the monsoon mood.
Adhirasam is a deep-fried sweet that originated from Tamil Nadu. It is made with rice flour and jaggery; its crisp outer layer gives way to a soft, chewy centre, making it perfect for damp evenings.
Prepare a syrup with jaggery, mix with rice flour; allow it to rest overnight and fry into golden discs. Pair it with strong filter coffee for the ultimate monsoon indulgence.
Much loved in Odisha, Bihar, and Uttar Pradesh, Malpua is a pancake-like dessert dipped in sugar syrup. Some recipes also include banana and coconut, adding richness to its flavour.
Mix flour, milk, and mashed banana, shallow-fry until golden, and soak in saffron-infused syrup. Garnish with fennel seeds or crushed pistachios.
Kheer is a timeless dessert that warms the soul during rainy evenings. This rice pudding, simmered in milk and sugar, is flavoured with cardamom and dry fruits.
Slow-cook rice in milk until creamy, sweeten with sugar or jaggery, and top with almonds and raisins. A drizzle of ghee can elevate its richness.
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Though traditionally associated with Ganesh Chaturthi, Modaks feel just right for monsoon festivities. It's one of the famous Maharashtra’s favourites and these dumpling-shaped sweets are filled with jaggery and grated coconut.
Prepare a rice flour dough, stuff with coconut-jaggery mixture, and steam until soft. Serve with a smear of ghee for extra flavour.
With jaggery being a monsoon staple for its warming properties, Gur ka Halwa becomes the perfect comfort sweet. This rich and earthy dessert is majorly popular in Punjab and Uttar Pradesh households.
Roast semolina in ghee, add hot jaggery syrup, and cook until it thickens. Sprinkle with cashews for crunch.
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