Desserts that tastes like home 

Sooji Halwa – The Sweetness That Grew On Me

I wouldn’t say sooji halwa was my favorite dessert as a child. But as I grew older, something changed. It slowly became a dish that didn’t just satisfy a craving — it began to comfort me in a way that very few things could. These days, whenever I need to feel grounded or just crave the warmth of home, my first instinct is to head to the kitchen and make sooji halwa.

When I make it now, it always brings back memories of childhood. Of watching my mother, Nani ji (my maternal grandmother), and Dadi (my paternal grandmother) each make their version of halwa. Back then, I’d secretly compare them — whose halwa was more aromatic, whose texture was just right, whose flavor lingered longer. Each version carried its own story, its own emotion.

I still remember the first time I tried making sooji halwa by myself. My mom was at school, and I kept texting her every step of the way — asking how long to roast the semolina, how much sugar, how much water, and when exactly to add the cardamom. I ended up making enough halwa for 7 to 8 people — but only four of us were home to eat it! We had leftovers for days.

Now, I can confidently say I’m a pro. I know the right roast, the right sweetness, and just how much ghee is “enough.” It’s not just a dessert for me anymore — it’s a reminder of family, of learning, and of love served warm in a bowl.

Whether it’s a festival day or just one of those not-so-great moments, sooji halwa is my go-to comfort. A spoonful of it, and suddenly, everything feels a little bit better.

Gulgule – A Taste of Tradition and Celebration

In many parts of India, Gulgule is more than just a sweet—it’s a symbol of celebration. Made with simple, earthy ingredients like wheat flour, jaggery, and fennel seeds, these deep-fried golden fritters hold a special place in our family’s traditions.

Growing up, I remember Gulgule being made on meaningful occasions—especially birthdays. My dadi (paternal grandmother) had a habit of making them on my father’s birthday every year. After she passed, my mother lovingly carried forward the tradition. Now, every time she prepares a batch of Gulgule for his birthday and takes them to school, her colleagues always ask with a smile, “What’s the special occasion today?”

To me, Gulgule is nostalgic comfort. It's the smell of jaggery melting into warm flour, the burst of fennel in every bite, and the joy of watching them puff up in hot oil. I remember my mother once patiently taught me how to make them. But even now, I still struggle to get the batter consistency just right—sometimes too thick, other times too watery. It’s a work in progress, and I suppose it’s part of the charm: not just mastering the recipe, but also preserving the feeling that comes with it.

Gulgule may seem simple, but they carry stories, memories, and love in every bite. And to me, that’s what makes them truly sweet.

Pua – Sweetness of Ritual and Remembrance

Pua is a traditional North Indian sweet that feels like a festival in every bite. Made from wheat flour, jaggery or sugar, milk, and often infused with fennel seeds and cardamom, it’s fried to golden perfection—crispy on the outside and tender within. Sometimes, my mother would even add tiny pieces of dried coconut, adding a delightful surprise to each mouthful.

For me, Pua isn’t just a festive treat—it’s a memory wrapped in warmth. My mother would prepare it generously during festivals, filling the house with the sweet, familiar aroma of jaggery and cardamom. I remember how she’d make a big batch, knowing I loved munching on them long after the celebrations ended. Since Pua stores well, it became my go-to snack for days.

But what I remember even more vividly is the anticipation. As a child, I was always tempted to sneak one before the pooja, only to be gently scolded—because nothing was to be eaten before it was offered to the gods. That little ritual made Pua feel sacred, not just delicious.

Even now, whenever I make Pua, I’m transported back to those festive mornings—when steel thalis lined the table, family prayers echoed through the house, and love was measured in ladles of ghee. It’s not just a dessert. It’s tradition, memory, and home—all rolled into one sweet bite.

Gujiya: The Festive Pocket of Sweet Memories

If there’s one dessert that instantly takes me back to the heart of Holi, it’s Gujiya. These crescent-shaped delights are more than just sweets — they’re a symbol of celebration, care, and childhood wonder.

Gujiya is a deep-fried pastry filled with a delicious mixture of khoya (milk solids), sugar, and dry fruits, often scented with cardamom and sometimes coconut. The outer shell is crisp and golden, while the inside is soft, sweet, and rich — a beautiful contrast, much like the chaos and calm of festive days.

For me, the memory of Gujiya starts in the kitchen, surrounded by women of the family, sitting in a circle with large thalis of dough, filling, and laughter. My grandma and mom would shape each one patiently, sealing the edges with their fingers or a fork, and I’d try to help (and sneak the filling when no one was watching).

The entire process felt sacred — like wrapping joy into little edible envelopes. The aroma of fried gujiyas would fill the house, and we’d wait impatiently for them to cool just enough to take a bite. The first crunch, the sweetness of the filling, the shared silence of satisfaction — that’s what home tastes like.

Even today, I can’t see a gujiya without thinking of stained Holi hands, giggles echoing in the verandah, and that first perfect bite.

Til Ke Ladoo – A Nutty Winter Delight

Til ke Ladoo, also known as sesame seed ladoos, are traditional Indian sweet balls made from roasted sesame seeds and jaggery. These golden nuggets are especially popular during the winter months and are widely prepared during Makar Sankranti, a harvest festival celebrated across India.

What makes Til ke Ladoo special is not just their taste, but their nutritional value. Sesame seeds are packed with calcium, iron, and healthy fats, while jaggery is a natural sweetener rich in minerals and known for its warming properties—making this ladoo both a delicious and healthful winter snack.

The process of making them is simple yet magical. Jaggery is melted to a sticky, molten stage and then combined with roasted sesame seeds to form a mix that is quickly shaped into firm, bite-sized balls before it hardens. Some variations also include peanuts, coconut, or cardamom for added flavor and crunch.

Whether you enjoy them with a cup of tea or gift them in festive hampers, Til ke Ladoo are timeless treats that capture the rustic charm of Indian sweets and the wisdom of traditional nutrition.