25 Special Sweets From 25 States In India

“Life’s too short, so eat dessert first”. We’re not sure who penned down this profound thought but what we do know for sure is that the residents of India seem to fully agree with it. Yes, it’s true. Desserts are the rave of the town and there are enough places to satisfy a sweet tooth .
This is a list of Indian sweets and desserts, also called mithai, a significant element in Indian cuisine. It spans the regions of Pakistan and Bangladesh as well, since both countries were parts of India before 1947. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf. Here is 25 Special Sweets From 25 States In India.

1. Qubani ka Meetha – Andhra Pradesh

Qubani ka meetha is an Indian dessert made from dried apricots originating from Hyderabad. It is a common feature at Hyderabadi weddings.Preparation of the dish involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. The dessert is topped with blanched almonds or apricot kernels, and is traditionally garnished with malai (extra thick cream, ideally from buffalo milk), but also with custard or ice cream.

2. Narikol or Ladoo – Assam

Narikol or Ladoo is a famous sweet from Assam, it is basically a coconut rolled into balls that taste just like heaven.

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

Basundi is an Indian dessert mostly in Gujarat, Maharashtra and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri.

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

 Balushahi is a traditional dessert in Indian, Pakistani, Nepali and Bangladeshi cuisine. It is a famous sweet of Harnaut of South Bihar. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste.

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,[1] 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

 Bal Mithai  is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls, and is a popular sweet from the Himalayan state of Uttarakhand in India, especially regions around Almora.When you are in Uttarakhand then Bal Mithai is one of the dishes that you must try and along with it you should also try Singhori.

 

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.

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