page_title: Bihari cuisine
section_title: Sweets
hierarchical_section_title: Bihari cuisine / Sweets
caption_attribution_description: English: Indian sweet.
context_page_description: Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.
  The cuisine of Bihar is largely similar to North indian cuisine and East Indian cuisines. It is highly seasonal; watery foods such as watermelon and sharbat made from the pulp of the wood-apple fruit are consumed mainly in the summer months, while dry foods such as preparations made of sesame seeds and poppy seeds are consumed more frequently in the winter months.
  There are numerous Bihari meat dishes, with chicken and mutton being the most common. Fish dishes are especially common in the Mithila region of North Bihar due to the number of rivers, such as the Sone, Gandak, Ganges and Koshi. Dairy products are consumed frequently throughout the year, including dahi, spiced buttermilk, ghee, lassi and butter.
context_section_description: There is a large variety of traditional sweet delicacies in Bihar. Unlike Oriya and Bengali sweets, which are soaked in syrups made of sugar and are therefore wet, Bihar's sweets are mostly dry.
  Khaja - This may be compared to the Greek baklava. Famous ones are from Silao, Nalanda and Pipra, Supaul.
  Chhena - similar to rasgulla
  Tilkut (Til Burfi) - Made of sesame seed and is available only in the winter. A thick hard base of sugar the size of a tennis ball is rolled in copious amounts of sesame seed and then hammered to roll it out in a round shape. Though available all over the state, the one from Gaya is famous.
  Malpua
  Rabri
  Kheer - A special form of kheer called Rasia is prepared during the Chhath festival.
  Thekua
  Khajur
  Laktho
  Churma
  Balushahi - Famous one is from Harnaut, NathNagar (Bhagalpur)
  Anarasa - A traditional cuisine of Mithila
  Motichoor ka Ladoo - Famous one is from Maner
  Khabauni
  Gulab jamun
  Kala jamun - Munger, Bhagalpur and Banka Districts are known for Kala Jamun.
  Pantua - Same as kala jamun but the shape is elongated.
  Peda - Famous one is from Kesaria
  Khurma - Found only in southwest Bihar
  Parwal ki mithai - Made of pointed gourd (botanical name Trichosanthes dioica). The fruit is scrapped to remove the skin, sliced longitudinally, deseeded and boiled to make it tender and then filled with khoyya, a preparation made of condensed milk and dry fruits. It is then imbibed with warm sugar syrup. Silver foil may be added after it cools off.
  Khubi ka lai - Famous one is from Barh
  Belgrami
  Padokkia
  Murki - Famous one is from Koelwar
  Pirikya/gujiya - Made from flour and khoya, etc. It is a flaky pastry filled with sweet khoya and dry fruits stuffing. Khoya or Mawa is evaporated/condensed milk solids. It is famous in Basopatti and villages nearby.
  Khurchan - This is made of layers of scrapped condensed milk. Available in Patna city (old town).
  Postaa-dana kaa Halwa - A sweet pudding made of poppy seeds soaked overnight in water and then ground to a paste and sautéed in ghee (clarified butter) in a wok. This is generally prepared in the winter season.
  Kasar - A dry sweet prepared of coarsely ground rice during the Chhath festival.
  Lai - There are several varieties of lai available in Bihar, including lai from Gaya. The main component of this lai is ram dana seeds. These ram danas are processed and mixed with khoya and sugar to create a disk-shaped sweet.
  Dangra ka Tilkut - Made of sesame seed and available only in the winter. A thick hard base of {gur/mittah) the size of a tennis ball is rolled in copious amounts of sesame seed and then hammered to roll it out in a round shape. Though available all over the state, the one from Dangra village in Gaya is famous.
  Paan peda - The famous one is from Mohiuddin Nagar, Madudabad, Kalyanpur Basti area. It is a heart-shaped peda with a completely different taste from the common peda available in the market.
  Gaja - A sweet which is cubical in form and made out of maida.
  Makhana kheer - Kheer made with makhana which is known as fox nut (lotus flower seed); it has medicinal and health benefits and it is not very sweet.
caption: Motichoor ka Ladoo
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