Bebinca from Goa
The most loved dessert of Goa, Bebinca is a layered cake which is a mixture of wheat flour, nutmeg, egg yolk, coconut, caster sugar and some salt. And guess what, it can be enjoyed with a scoop of ice-cream too!
Putarekelu Kunda from Andhra Pradesh
A heavenly melt-in-mouth
A paper sweet from Andhra, the name ‘Putarekelu’ translates to sugar coated wraps. Rice batter spread into paper-thin sheets with the stuffing of sugar, it simply melts in your mouth and leaves you with a craving for more.
Modak from Maharashtra
A delight in each bite
Believed to be the favourite food of Lord Ganesha, Modak is a sweet dish prepared out of maida with the filing of jaggery and nuts inside. Modak comes from the Marathi word ‘Moda’, which means positivity and joy. So as the name so is its flavors.
Ghevar from Rajasthan
A dash of crunch and divinity from the Land of Maharajas
Chak-hao Kheer from Manipur
Too beautiful to eat
This delightful dessert hails from the Indian state of Manipur. This delicacy is made with black rice, locally known as “Chak-Hao”, cream, sugar and cardamom. The interesting part is that its color changes to dramatic purple when cooked and hence is also known as “Purple Rice”. In China and some South-East Asian countries, it is commonly known as “Forbidden Rice”, as it was reserved exclusively for royalty. Its pleasant nutty flavor and slightly chewy texture will make you sigh with pleasure!
Dehrori from Chhattisgarh
A delicious festive dessert
This delicious dessert owes its origin to Chattisgarh but is popular worldwide with different names. This easy-to-make sweet is made using simple ingredients such as rice, cardamom powder, almonds, cashews, yoghurt, ghee, lemon juice and sugar. This desi version of fried pancakes are coated with sugar syrup and is garnished with nuts.
Bal Mithai from Uttarakhand
Feel the child in you come alive
Bal Mithai, also known as brown-chocolate like fudge, is made with milk, roasted khoya, chocolate and is coated with white sugar balls. It is the signature sweetmeat of Uttarakhand. And guess what, it’s also my personal favorite!
Ada Pradhaman from Kerala
Velvety sweet, drizzled with nuts
The search for Kerala’s ultimate soul food begins and ends with Ada Pradhaman. It is a sweet treat of jaggery, coconut and rice ada.
Khaja from Bihar
A crust so crunchy, you can hear it break
Khaja is a famous sweet from Bihar that is basically dough layered and is soaked in sugar syrup. And believe us, it tastes so YUMMY that you can swear by it.
Shufta from Jammu and Kashmir
An assortment of sugary love
Mysore Pak from Karnataka
Too soft to handle
Mysore Pak is that delicious sweet which shows its melting magic as soon as you put it in your mouth. Besan(Gram flour), sugar and ghee are the ingredients which yield this magic if put in proper consistency.
Sel Roti from Sikkim
A crisp sweet from North-east
Sel Roti is among the popular bread dishes of Sikkim. This confectionery bread is often served with mutton and Shimi ko achar. It is a rice based doughnut made mostly in festivals. Once prepared, Sel Roti can be kept at room temperature for a fortnight or so.
Khoya Jalebi from Madhya Pradesh
A swirled fantasy
Prepared in the most authentic way, Khoya Jalebi holds a prominent place in the Malwa platter. The state boasts of the most drool-worthy preparation of this sugar-glazed variation of jalebi.
Chhena Poda from Odisha
The original Indian cheesecake
Chhena Poda is an extremely popular dish from Odisha. Made out of a traditional preparation with milk, suji, lime, sugar and cardamom, it tastes best when made on fire-wood.
Dabbroo from Himachal Pradesh
An old-fashioned favorite
It is basically a Himachali version of a sweet wheat pancake. Prepared with a combination of ghee, milk, sugar, wheat flour and water, if you have never tried Dabbroo before, then you are surely missing on something very delicious.
Narikol Laddoo from Assam
Coconut crunchy delight
A famous sweet from Assam, Narikol Laddu is basically a coconut rolled into balls, which tastes just like some heavenly delight.
Khubani ka Meetha from Telangana
A silky, toothsome wonder
An authentic delicacy from Telangana, Khubani ka Meetha is made with dried apricot and is served as a traditional dessert during festive occasions.
Pinni from Punjab
A hot, sweet hug from the “land of five rivers”
Prepared mainly in winter, Pinni is made with desi ghee, wheat flour, jaggery and almonds – the ingredients which give a lot of heat and energy during the chilled season. Some people don’t even treat it as a dessert but take it to be as just another nutritional supplement – such a ‘Punjabi’ thing!
Khapse from Arunachal Pradesh
Crunchy-licious
Made popularly during the Tibetan New Year, or Losar, Khapse is a variety of sweet biscuits made from flour, butter, eggs and sugar. It is deep fried and served in different shapes, sizes and twists.
Phuklein from Meghalaya
A harmonious marriage of decadent flavors
These are the honey-brown cakes of ground rice and jaggery that are deep-fried in lard. Best taken when warm, its slightly tough exterior gives way to a sweet crumbly middle. It is truly a Meghalaya version of Neyappam.
Tilkut from Jharkhand
An old-school temptation
Til Barfi or Tilkut is unarguably one of the finest Indian sweets. It’s often prepared for special occasions or festivals such as Makar Sankranti and Diwali. It is prepared with condensed milk, sugar, milk powder, sesame seeds and cardamom powder.
Awan Bangwi from Tripura
Who knew even cakes could be healthy too
Tripuri people are very fond of having cakes.But these cakes are not the cakes that we eat, these are rice cakes.The main ingredient of Awan Bangwi is a special kind of rice called Guria and they have the sweet fragrance. They are even healthy since no oil is used in most of the preparations.
Tirunelveli Halwa from Tamil Nadu
A heavenly southern creation
This specialty dish from Tirunelveli – a city in Tamil Nadu is completely lip-smacking. Made from pure ghee, this dessert has unmatched flavors with an aroma that will make you go completely weak on your knees.
Lapsi from Gujarat
A sweet so humble
Lapsi is one of those humblest of sweet dishes which is very earthy with no fancy frills. Made out of wheat and jaggery, it is a very quintessential part of the Gujarati cuisine and is prepared during almost all auspicious occasions.
Nagaland’s Koat Pitha
When nutrition meets taste
Koat Pitha is a very popular sweet dish from Nagaland. It tastes yummy and the addition of bananas with rice flour and jaggery makes it nutritious as well.
Gond ke Laddu from Haryana
Warm flavors for freezing days
Gond ke laddu is a common preparation in the northern India, especially in Haryana. Prepared mostly during the winter season, it is a delicious sweet which is advised to be taken in limited quantities.
Chhangban le Kurtai from Mizoram
Tingle for the tastebuds
This exotic sounding sweet dish is extremely simple and a tasty treat from Mizoram. It is made out of rice flour, jaggery and steamed while wrapped in leaves. It is considered to be healthy as the dish is steamed rather than fried and is a great snack for the weight watchers.
Darbesh from West Bengal
Bengali version of Boondi ka Laddu
Inarguably one of the most delicious Bengali sweets, Darbesh provides a different texture and taste to the traditional laddoos. It is also a special sweet during Kali Puja and Diwali. And believe me, it’s a heavenly symphony of flavors, once it reaches your mouth!
‘Unique Tadka’ from Uttar Pradesh and New Delhi
Own version of sweets from across India
UP and Delhi offer a blend of different cultures and communities. It signifies a variety of a beautiful fusion of civilisations at the same time. People from all walks, states, cities and cultures are living here in harmony and hence you will easily find all sweets from different states of the country, here.
So now, just follow your sweet cravings to any one of the places and you’ll know why they are very much lauded.
Very good post about the 29 Indian desserts from 29 states of India. Highly informative. Keep up the good work.
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