5 Regional Summer Desserts Across India You Must Try

India's summer heat has inspired a rich tapestry of regional desserts, many of which remain delightfully under the radar. These regional desserts not only provide a cooling respite during India's intense summers but also offer a glimpse into the country's rich culinary heritage.  Exploring these treats is akin to embarking on a gastronomic journey across the diverse landscapes and cultures of India.

Here are some unique summer desserts from across the country that deserve a place in your culinary exploration.

Nap Naang – Nagaland

Nap Naang is a traditional dessert from Nagaland, made with glutinous black rice, giving it a distinct nutty taste. This pudding is cooked in milk and flavoured with nuts, offering a creamy and mildly sweet profile. Rich in fibre and complex carbohydrates, it's a guilt-free delicacy, especially during the summer months.

Nap Naang is served chilled, making it an ideal dessert to beat the heat. Its light sweetness and cooling properties provide a refreshing end to any summer meal.

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Pootharekulu – Andhra Pradesh

Known as the 'paper sweet', Pootharekulu is a delicacy from Andhra Pradesh made by rolling transparent rice paper sheets stuffed with jaggery and nuts. The rolls are then coated with a mixture of ghee and sugar, resulting in a crispy and sweet treat that's both light and indulgent.

Pootharekulu's light and crispy texture makes it a delightful snack during the hot months, offering sweetness without heaviness.

Kharwas – Maharashtra

Kharwas is a unique dessert from Maharashtra made from cow colostrum, mixed with milk, saffron, and jaggery. Steamed to a pudding-like consistency, it's flavoured with cardamom and offers a rich, creamy texture. Traditionally consumed during the summer, Kharwas is both nutritious and refreshing.

Kharwas is served cold, providing a soothing and cooling effect, making it an excellent choice for hot summer days.

Singori – Uttarakhand

Singori is a traditional sweet from the Garhwal region of Uttarakhand, made with khoya and wrapped in maalu leaves. Shaped into a cone, this dessert is similar to Kalakhand but offers a unique presentation and subtle flavour. It's a seasonal treat, often prepared during festivals and special occasions.

The use of maalu leaves not only imparts a distinct aroma but also keeps the dessert cool, making it a refreshing choice during the summer.

Chakka Kinnathappam – Kerala

Chakka Kinnathappam is a rare dessert from Kerala made by stuffing ripe jackfruit with jaggery and then wrapping it in rice cakes. Steamed to perfection, this light dessert is typically enjoyed during the monsoon season but offers a refreshing taste that's perfect for summer evenings.

The natural sweetness of jackfruit combined with the lightness of the rice cake makes it a cooling and satisfying dessert for warm weather.