These Indian Desi Sweetmeats Christmas Staples! Do You Know?

The Allahabadi cake has a distinct desi accent but also includes rum-soaked dry fruits. The flavours are enhanced by nutmeg, cinnamon, mace, and ginger. Mohammad Aslam of Allahabad's Bushy Bakery was the first to prepare this unique Christmas cake in 1963. Aslam baked this cake with petha, murabba, ghee, and fennel seeds at the request of Anglo Lady Ms Barnett of the Railway colony.

Christmas in Mizoram is a spectacular celebration that involves several local traditional foods. Mizo Chhangban, a sticky rice dish, is a Christmas speciality. The sticky rice is ground into a coarse powder, wrapped in plantain leaves, and steamed to turn it glutinous. Chhangban has a unique flavour and is the finest when combined with molasses or ground sesame.

Kulkul or kidiyo, another Goan sweetmeat, has become an inseparable element of Indian Christmas sweets. This distinct delicacy has a crunchy texture and a sweet flavour and is frequently glazed with a sugar syrup covering. It is thought to have originated as a Portuguese-influenced variant of Filhoses Enroladas.

These doughnuts are a staple of Nagaland's Christmas celebrations. They are prepared with dough that has been formed into a spherical shape with a hole in the middle. They were known as oily cakes at the time of their discovery because the dough was deep-fried in hot oil. They are then topped with sprinkles and other toppings.

This Goan Christmas staple uses ingredients that vividly depict the coastal characteristics. Semolina and coconut are used to prepare this luscious, supple cake. Roasted coconut flakes lend a subtle crunch and sweetness. The Baath Cake is baked until the exterior browns. It is then cut into slices and devoured.