Mouthwatering Sweet Dishes of Karnataka You Must Try

Sweet dishes are an integral part of Indian culture. Sweets are used to celebrate and commemorate every occasion in an Indian household- from birth to death. Besides, in a country as diverse as India, every region has its diverse array of sweet dishes. Karnataka, one of India’s most cosmopolitan states with its booming IT industry and industries has produced a number of unique sweet dishes- with regional as well as distant origins. 

Suggested Read – 27 Must Try Dishes from Karnataka Traditional Food for Your Taste Buds

1. Mysore Pak

The Mysore Pak is one of the most iconic sweet dishes of Karnataka. It was made by the royal chef of the Wadiyar royal family at the time, Madappa, when he was experimenting with ingredients to create a new dish for the erstwhile Maharaja of Mysore, Krishna Wadiyar IV, who had a sweet tooth. The Maharaja, impressed, granted him a sweet shop and since then, the dish has been a hit. The rich, heavy sweet dish is made of gram flour, tons of sugar and ghee, water and nothing else. The ingredients are cooked together meticulously for a long time, requiring a lot of patience and skill. It is most popularly made in the city of Mysuru and is well known across India and the world. 

2. Dharwad Peda

The Dharwad Peda is also amongst Karnataka’s most well known sweet dishes. However, this GI tagged dish was not made by a Kannadiga, but a Thakur from Uttar Pradesh who migrated to Dharwad during a plague. The procedure to make it appears to be that of a standard Peda, but the special ingredient is Dharwadi Buffalo milk, with its unique characteristics. Besides, there seems to be something special about the procedure in which it is made- it is a trade secret passed from generations to generations within the Thakur family. The Dharwad Peda has a nearly 200 year old history and heritage which has been preserved for generations.

3. Kai Obbattu

Kai Obbattu or Kayi Holige is a variation of the obbattu/ olige/ bobbattu/ Boli/ Puran Poli, as it is called in different regions of India. The Kai Obbattu is made mainly in Karnataka, and has grated coconut added to the standard stuffing of Chana dal, ghee and jaggery inside the thin outer covering of maida. It is best enjoyed hot and slathered in ghee and is a great end to a meal. 

4. Hayagreeva Maddi

Hayagreeva Maddi is a simple Udipi dessert made during festivals and celebration as an offering to the Gods. It is easy to make and is somewhat similar to the filling of obbattu. The dish is made of Channa dal, water, jaggery, nuts and spices which can be customized to one’s taste and preference. The ingredients are cooked for a decent while till everything is soft and well-incorporated. This is a simple and easy dessert and can be conjured quickly on any special occasion.

5. Karjikai

Karjikai is a sweet dish similar to gujiya or kajjikaya as it is called in other states. Karjikai is what it is called in Kannada, and is customised according to regional tastes. In Karntaka, Karjikai is usually filled with a mixture made primarily of Dal, coconut and jaggery, with spices added as per one’s taste. The mixture is encapsulated in a thin outer covering made of all purpose flour and is then deep fried in ghee, making a lip smacking dessert. Several variations of Karjikai exist, but this is the most popular version in Karnataka.

6. Cycle Khova of Bellary

The cycle Khova of Bellary has a very interesting name. The ‘cycle Khova’ gets its name from the several vendors who go from house to house on their bicycles, selling freshly made Khova from large containers strapped onto their cycles. Khova is made by cooking milk for a long time on heat, till it thickens and develops a caramelly brown colour, after which sugar is added for taste. The sellers of the cycle Khova of Bellary serve it fresh off the stove, in a simple yet ingenious serving plate of Sal leaves. The Khova of Bellary is not just a sweet dish, but an experience- standing under the shade of a large tree, scooping the moist, decadent Khova off of the Sal leaves is happiness at its simplest.

7. Kesari Bath

Kesari Bath of Karnataka is a sweet dish widely made across Karnataka on special occasions. The dish is simple and is made of Rava, water, sugar, ghee and saffron, resembling Rawa halwa. However, the dish looks distinct as a natural yellow/orange colouring agent of some kind is definitely added- like saffron or turmeric. The dish is easy to make and is smooth, simple and delicious. While Kesari bath need not have a specific flavour, fruits and other spices like coconut can be incorporated. It is usually served with Khara bath, a savoury dish made of Rava, as breakfast in Karnataka, making up a breakfast combination called Chow Chow Bath.

8. Gasagase Payasa

The unique Gasagase Payasa is made in Karnataka for special occasions as a dessert. It is made without dairy, with a base of ground poppy seeds, nuts and coconut. Base is then cooked along with jaggery or sugar and is topped with dry fruits and nuts roasted in ghee. Gasagasa Payasa has a soupy consistency and can be had as a refreshing dessert after a meal.

9. Chiroti

Chiroti is a popular sweet snack made in Karnataka, Telangana and Maharashtra. This delicious snack is made by rolling ribbons of maida into a pinwheel, after which it is deep fried in ghee. Afterwards, it is sprinkled with sugar and enjoyed. Chiroti is a very popular and simple sweet snack, enjoyed by millions of people in the southern states and has a special place amongst Kannadigas.

Conclusion

Karnataka boasts a delectable array of sweet dishes that reflect its rich culinary heritage. From the iconic Mysore Pak, a melt-in-your-mouth fudge, to the fragrant and aromatic Obbattu, a sweet stuffed flatbread, and the delightful Kesari Bath, a saffron-infused semolina dessert, Karnataka’s sweet treats are a testament to the state’s diverse flavors and traditions. These sweets offer a perfect balance of sweetness and cultural richness, leaving a lasting impression on taste buds and hearts alike. If you have a sweet tooth, visit Karnataka to be surprised and fascinated at every corner!