1. Qubani ka Meetha – Andhra Pradesh
2. Narikol or Ladoo – Assam
These can be made using fresh coconut.These delectable white laddoos have the perfectly nutty aroma of roasted coconut. While you’ll agree that the highlight of this dish is how juicy and succulent they are in every bite, we suggest that you can make the experience even more fun by getting your kids in the kitchen to help roll laddoos of all shapes and sizes with the cooled mixture.
3. Khaja – Bihar
Khaja is a famous sweet from Bihar, it is basically dough layered and soaked in sugar syrup, and it tastes yummy.Khajas of the Silao and Rajgir are known for their puffiness. The batter is prepared from wheat flour, mawa and oil. It is then deep fried until crisp. Then a sugar syrup is made which is known as “Paga”. The crisp croissants are then soaked in the sugar syrup until they absorb the sugar syrup. Khaja of Kakinada, a coastal town of Andhra Pradesh, is dry from outside and full of sugar syrup from inside and is juicy.
4. Bebinca – Goa
Traditional Goan pudding is one of the famous sweet delicacies in the world and it is made with 16 layers.Bebinca, also known as bibik or bibingka, is a type of pudding and a traditional Goan dessert. Traditional Bebinca has seven layers. The ingredients include plain flour, sugar, ghee, egg yolk, and coconut milk.
5. Basundi – Gujarat
6. Rosogulla – West Bengal
Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar.This is done until the syrup permeates the dumplings. The dish originated in East India; in the past the present-day states of Odisha and West Bengal have variously claimed to be the birthplace of the dish.
7. Balushahi – Uttar Pradesh
8. Mysore Pak – Karnataka
Mysore pak is a rich sweet dish prepared in Ghee, from Southern India, usually served as dessert. It originated in Mysore. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom. The texture of this sweet is similar to fudge.
9. Elayappam – Kerala
Elayappam is a traditional sweet dish prepared in Kerala. It is made of coconut and jaggery which is kept inside a layer made out of rice flour, wrapped in a banana leaf and then steam cooked. The smell of the dish cooked in banana leaf is awesome and healthy. Here ela stands for “leaf” and ada stands for “steamed flat cake”. Ela ada is a favourite in my family and is made very often.
10. Mawa Bati – Madhya Pradesh
Mawa bati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is always eaten with dal, hence dal baati. Baati is also closely related to litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti potato, tomato and roasted aubergine).
11. Modak – Maharashtra
Modak is Maharashtra’s sweet delicacy and it is favorite of Lord Ganesha. It is also given as Prasadam in many temples.A modak is a sweet dumpling popular in many parts of India. It is called modak in Marathi and Konkani as well as Gujarati language, Kozhakkatta in Malayalam, modhaka or kadubu in Kannada, modhakam.
12. Chhena Poda – Odisha
Chhena poda is a cheese dessert from the state of Odisha in eastern India. Chhena poda literally means Roasted Cheese in Odia. It is made of well-kneaded homemade fresh cheese chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns.Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar.
13. Pongal – Tamil Nadu
Pongal is a famous dish from Tamil Nadu, it is basically rice cooked in jaggery syrup. It is one of the simple yet delicious sweet dish.Pongal is a popular rice dish in Tamil Nadu, Andhra Pradesh , Telangana and Sri Lanka. In Tamil the root “pong” or in Telugu “pongu” means to ” boil over” or “spill over”. In Kannada it is called Huggi.
14. Ghevar – Rajasthan
Ghevar is a Rajasthani sweet traditionally associated with the Teej Festival. It is disc-shaped sweet cake made with all-purpose flour and soaked in sugar syrup. There are many varieties of Ghevar, including plain, mawa and malai ghevar. Ghevar traces it roots to Jaipur, the capital city of Rajasthan.It is very famous in the adjoining states of Uttarakhand, Uttar Pradesh, Haryana, Delhi, Gujarat, Madhya Pradesh (among others).
15. Chakhao Kheer – Manipur
Manipur is here with its famous sweet dish Chakhao Kheer, which is prepared with black rice cooked in milk.
16. Pinni – Punjab
Pinni is a type of Punjabi and North Indian cuisine dish that is eaten mostly in winters. It is served as a dessert and is made from desi ghee, wheat flour, jaggery and almonds. Raisins may also be used. Urad dal pinni is a variety of pinni.Pinni is also a general term for desserts or sweets prepared in a round shape.
17. Gond ke ladoo – Haryana
Gond ke Ladoo is Haryanvi sweet dish which is prepared with Gond(not fevicol 😉 but edible gum sweet) and many dry fruits.These Ladoos are made in all parts of North India, Maharashtra, Rajasthan, Gujarat and Madhya Pradesh. In Hindi, these Laddus are called as Gond ke Laddu. In Marathi they are called as Dinkache Ladoo and Gundar Ladoo in Gujarati.
18. Bal Mithai – Uttarakhand
19. Sael Roti – Sikkim
Sael Roti is Sikkim’s sweet delight when you are in this Northern State.Sael roti is a Nepali traditional homemade, sweet, ring-shaped rice bread/doughnut. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal and Darjeeling a part of India.
20. Babru – Himachal Pradesh
Himachal Pradesh is ready with its sweet delicacy Babroo which is made with dough and sugar.Babru is like a Himachali variation of the popular kachoris. It is made by stuffing soaked and ground black gram daal paste to kneaded dough patties. These patties are then rolled and deep fried and served with tamarind chutney.
21. Shufta – Jammu & Kashmir
It is flavored with dry fruits like cashew nuts, almonds, cardamom, pistachio and raisins. It is usually served after a main course meal. Shufta: Shufta is a Kashmiri sweet dessert containing plenty of dry fruits and sugar. It contains cardamom and pepper.
22. Anarsa – Jharkhand
Anarsa is a pastry-like snack commonly associated with the Hindu festival of Diwali in Maharashtra and Bihar. Its ingredients include jaggery, rice, poppy seed and ghee. Anarsas are made from soaked powdered rice, jaggery or sugar.
23. Koat Pitha – Nagaland
Nagaland is famous for its sweet dish Koat Pitha, it is deep fried rolls of dough with goodness inside.Koat Pitha is essentially a fried dish. It is made using rice flour and bananas. They also add fish to it, as it is considered to be one of their staples. It looks crispy from the outside but is soft and warm from the inside. It makes for an ideal snack with tea. It generally tastes a little sweet because of the presence of bananas.
24. Chhangban Leh Kurtai – Mizoram
Chhangban Leh Kurtai is a famous sweet delicacy from Mizoram.Sounds exotic but Chhangban Leh Kurtai is simplicity itself. Made from just two ingredients, rice flour and jiggery steamed into a delectable dish this is indeed a healthy, tasty treat from Mizoram. Rice flour is mixed into jaggery paste and instead of frying it is steamed after being enclosed within leaves. You could say this is a sweet for weight watchers since it has no fats.
25. Khapse – Arunachal Pradesh
Khapse is a Tibetan/Sherpa biscuit that is traditionally prepared during the Tibetan/Sherpa New Year or Losar. The dough for the khapse is usually made with flour, eggs, butter and sugar and is then shaped into different shapes and sizes.