Arunachal Pradesh, nestled in the Eastern Himalayas, is known for its tribal traditions, scenic beauty, and unique culinary practices. While the state’s savory dishes often grab the spotlight, its traditional sweets, rooted in tribal customs and seasonal festivals, remain a hidden gem.
Here’s a look at the top 5 old Arunachal Pradesh sweets that carry generations of cultural legacy and flavor.
1. Khapse – The Fried Sweet Snack of Monpa Celebrations
A staple during Losar (Tibetan New Year), Khapse is a deep-fried pastry popular among the Monpa and other Buddhist tribes of Arunachal Pradesh. Made with a dough of all-purpose flour, butter, sugar, and sometimes milk, Khapse is shaped into intricate designs — from twisted knots to braided loops — before frying.
These golden, crispy treats are mildly sweet and often offered during religious ceremonies and festive events. Unlike many Indian sweets drenched in syrup, Khapse is dry and travel-friendly, making it a traditional favorite for long journeys and ritual offerings.
2. Apong Payasam – Rice Beer Residue Sweet Porridge
While Apong (rice beer) is mostly known as a fermented drink, certain tribes like the Adi and Mishing use the residual mash left after brewing to prepare Apong Payasam, a lesser-known sweet porridge. This old Arunachali sweet is prepared by boiling the Apong residue with rice, jaggery, coconut flakes, and sometimes dry fruits.
This dish is not commercially available and is often cooked during post-harvest festivals or family gatherings. Its subtle sweetness and earthy flavor reflect the tribal wisdom of minimizing food waste and extracting flavor from every ingredient.
3. Marua Ladoo – Finger Millet Sweet Balls from Nyishi Cuisine
Finger millet (locally known as Marua) plays an important role in the highland diets of the Nyishi tribe. Marua Ladoo is an age-old sweet made by roasting finger millet flour and binding it with jaggery syrup and ghee. Some variations include sesame seeds or crushed peanuts for added texture and nutrition.
This sweet is high in iron and calcium, making it both a festive treat and a nutritious snack, especially for children and elderly people. The ladoo is usually made during Nyokum Yullo, the agricultural festival of the Nyishi community.
4. Pitha Arunachali Style – Steamed Sweet Rice Cake with Sesame
Though “Pitha” is common across several Indian states, the Arunachali Pitha, especially among tribes like the Apatani, has a distinct identity. Made from ground sticky rice and filled with crushed sesame seeds sweetened with jaggery, it is wrapped in local leaves (such as takeng) and steamed over wood fire.
This sweet is associated with rituals and harvest celebrations, and the use of indigenous leaves infuses a subtle herbal aroma. It stands as a prime example of sustainable, old Arunachal Pradesh sweets using hyperlocal ingredients.
5. Chura Sabzi Sweet Variant – Unexpected Sweet Spin on a Classic
Though Chura Sabzi is traditionally a savory preparation of fermented cheese and leafy greens, some tribal households prepare a sweet variant using fresh chura (Yak cheese). In this form, grated cheese is mixed with cane sugar or molasses and cooked slowly in ghee until it forms a dense, caramel-like texture. Occasionally, dry fruits or wild berries are added.
Served during rare occasions in high-altitude regions, especially by the Brokpa and Sherdukpen tribes, this unusual dish highlights the culinary creativity of Arunachal’s hill communities.
The old sweets of Arunachal Pradesh are more than just desserts — they are edible archives of tribal identity, seasonal wisdom, and ritual significance. Unlike commercial Indian sweets, these treats are deeply regional, often handmade, and tied to specific community customs. As modernization spreads, documenting and reviving these forgotten flavors is vital for preserving the state’s rich culinary diversity.