A Khasi Delight - Apong
Apong, a fermented rice cake, is a staple sweet treat in Khasi cuisine, showcasing the resourcefulness of the Khasi people with its spongy and slightly sour taste. Made traditionally from rice flour, palm sap and a natural yeast starter called 'khoh', the process begins by soaking sun-dried rice in water for several days. The soaked rice is then fermented with the 'khoh' starter, imparting its characteristic sour flavour. The fermented batter is steamed in banana leaves over a fire, resulting in a soft and fluffy cake. Apong is typically enjoyed plain, but variations include adding jaggery or other sweeteners for sweetness or serving with curd or a drizzle of honey for an extra flavour dimension. This versatile sweet is enjoyed as a breakfast treat, a mid-day snack, or even as a dessert.
A Sweet and Nutty Treat - Jadoh
Jadoh is a Khasi delicacy that combines the goodness of rice with roasted red rice flakes, offering a delightful textural contrast with its soft, sticky rice balanced by crunchy flakes. To make Jadoh, rice is boiled until it reaches a sticky consistency, while red rice is roasted until golden brown and then crushed into flakes. The cooked rice is mixed with the red rice flakes, jaggery and sometimes chopped nuts like cashews or almonds, then cooked further until the flavours meld together, resulting in a sweet and nutty treat. Jadoh can be enjoyed warm or at room temperature and some variations include adding ghee or clarified butter for a richer flavour. Popular during festivals and celebrations, Jadoh can also be found in local bakeries and street vendors throughout Shillong.
A Creamy Delight - Khanom
Khanom is a delightful milk-based sweet treat with a unique texture, believed to have been introduced to Shillong by the Nepali community and has since become a beloved part of the city's sweet repertoire. The process of making Khanom involves boiling milk until it thickens and reduces, then adding sugar and cardamom for sweetness and flavour. The mixture is cooked further until it reaches a custard-like consistency, then cooled, cut into squares and often garnished with chopped nuts or dried fruits. Khanom comes in various flavours, with some variations incorporating chocolate powder, saffron, or rose water for a unique twist. This creamy treat is typically enjoyed chilled, making it a perfect dessert on a hot summer day.
