28 Traditional Sweet Dishes From Every Indian State!

Indians are typically sweet people. It is not surprising, therefore, that the land has so many things to offer to the sweet. Regardless of where you are in the country, your desire for something good will be fulfilled.

Here is a list of 28 traditional sweet dishes that are delicious and sweet-skilled, one from each Indian State.

Andhra Pradesh- Pootharekulu Kunda

Pootharekulu Kunda

Pootharekulu, the melt-in-mouth dessert is from the Andhra region.

It originally consists of rice or gram meal and is covered in sugar, jagging, and ghee.

The people living in Atreyapuram know how to make this sweet treat. This mouthwatering treat is damn crispy and nature addictive.

Arunachal Pradesh- Khapse

Khapse

The khapse is a traditionally produced Tibetan cookie. This is a special delicacy made for Tibetan Losar (or Tibetan New Year).

To make the khapse’s dough, you only need the right amount of flour, sugar, butter, and eggs. It is then shaped into many forms, sizes, and even adds some food coloring.

The thin, rectangular, twisted pieces are among the most common types while others may be formed more elaborately into circular discs and complex patterns.

Then the dough is deep-fried, and the characteristic gold brown color of the Tibetan cookie develops.

Assam- Assorted Pithas

Assorted Pithas

Pithas come to represent the diverse cultures of the region in many different sizes and shapes. The pithas are made from rice flour using different varieties of rice like joha (fragrant)rice, boraa (sticky) rice, brown rice, etc.

Pithas traditionally were made on the heat plate or the roasting pan and then was to put on the hot sand to achieve the same crispness of the pithas.

You can either bake, deep-fry, roast, or steam the pithas to make them.

Bihar- Thekua

Thekua

Thekua, or Khabauni, or Chajuria, is a dry sweet, which can be kept for about a month.

It is made by Ata (wheat flour) or Maida. It can either be made in ghee or refined oil. Jaggery may be used as an alternative to sugar often.

The dough is fried until it turns reddish-brown. It’s soft when it’s hot but hardens when it’s cool.

Thekua is quite popular as Chhat Puja’s Prasad and has been used for hundreds of years in these places as a sweet snack.

Chattisgarh- Dehrori

This dish is made from the fermented mix of rice and yogurt. Included in a syrup of sugar, Dehrori dissolves into your mouth.

It needs more than one day to prepare, so the dish is special in its way.

The dessert includes rice, yogurt, water ghee, sugar, cardamom powder, and nuts (your choice) to be prepared.

Simply, the batter is left for the night and the next day small dumplings of the batter are made along with the preparation of fresh sugar syrup and are then served by garnishing it with nuts.

Goa- Bebinca

At every Goa festival, bebinca is a must-have. The cake with several layers consists of a thin layer of batter of coconut flavor separated by melted ghee.

Bebinca, also known as Bebik, needs patience and time (at least two hours of scheduling time). Each layer is cooked separately, which requires repeated removals of the pan from the oven – but the outcome is worth the effort.

Traditional bebinca has seven layers, but some cakes can be up to 16 layers. Since it’s Goa’s unique dessert, it is also called “Queen of Goan Desserts.”

Gujrat- Basundi

Basundi

Basundi is sweetened condensed milk made with low-temperature boiling of milk until the milk is halved. It is usually prepared on Hindu festivals like Kali Chaudas and Bhaubeej (Bhai Dooj).

During the boiling process, heavy cream can be added. A little sugar, charoli cardamom, and/or saffron will be added when reduced. Basundi is well preserved after adding sugar.

Hot, warm, or chilled Basundi is served often after garnishing it with pistachios as well as almonds. It’s served usually in puris.

Haryana- Haryanvi Churma

Haryanvi Churma

A traditional sweet dish well-known to nearly everyone in the State of Haryana is Haryanvi Roti ka Meetha Churma or Haryanvi Churma.

Especially known for providing instant high energy, the people throughout this state love this heavy diet. For years, it has served the goal of an agricultural society in which high-energy food is naturally required for the execution of manual agricultural activities.

Churma has historically been regarded as a rich diet that not only satisfies hunger but also instantly consumes energy with high calories.

Himachal Pradesh- Mittha

Mittha

Mittha is a sweet, Himachal Pradesh saffron rice dish. This dish is also a gem of Pahari and is too difficult to resist.

Mittha is made by layering a mixture of rice with fried cashew and raisins, topped by saffron and sugar. The combination of dry fruit with saffron milk and sugar makes this dish different than any other.

This platter is cooked in unique spices and specially cooked to ensure that the ingredients’ nutrition is intact.

This dish is not only good for taste buds but also the senses of sight and scent, with its appealing fragrance and eye-pleasing texture.

Jharkhand- Malupua

Malpua

In Jharkhand, the delicious scent of Malpua fills the air on the eve of Holi, there is not a single home. For Holi, serving malpua is a tradition in the region of Jharkhand.

The malpua batter is prepared in some places by crushing ripe bananas or cocoa, adding flour, milk, or water. Often cardamoms are delicately seasoned.

This is deep-fried in the oil and served while it is hot. You can find its most ingredients in your daily pantry.

Before frying, sugar is added to the batter in the Jharkhand version.

Karnataka- Mysore Pak

Mysore Pak

It is traditionally served at weddings and other festivals in Southern India and is also very popular in baby showers.

For the origin of the dessert, the credited must be given to Maharaja of Mysore, Krishnaraja Wodeyar’s head chef, Kakasura Madappa who started experimenting, trying to serve something unusual to the King.

Adding ghee, sugar, and gram, he created a soft pak. It was displayed on the king’s plate as warm, fudge-like, sweet. The cook was called and was asked what the name of the new dish is. He spoke the first thing that stroked his mind, the ‘Mysore Pak.’

Paaka or intense sweet pertains to sticky sugar syrup created by boiling sugar with the same amount of water; in particular, for Mysore pak, the basic syrup is boiled to the soft ballpoint.

The syrup is mixed with a variety of spices, such as cardamom, honey, rose, etc.

Kerela- Ela Ada

Ela Ada

Ada or Ela Ada is an Indian dessert and typical Kerala delicacy, composed of rice parcels coated in rice flour, soft fillings, steamed in banana leaves, and eaten as an evening snack or even as part of breakfast.

This South Indian dish recipe is known for its amazing flavor and the manner it is prepared. Coconut and rice flour are the two primary ingredients. It’s a snack prepared from raw rice flour, jaggery, or and grated coconut.

It’s normally made for Onam. Often the fillings inside the ada ought to be Chakkavaratti (Jackfruit Jam).

Ada is also offered as Prasadam (Holy Food) to worshippers at temples in Kerala.

Madhya Pradesh- Mawa Bati

Meva Bati is a best known Madhya Pradesh sweet made by filling a mava-based dough with only a rich blend of nuts as well as mava and deep-frying the gentle, filled balls to a light golden brown.

 These Mawa Batis would then be immersed for a little while in sugar syrup and served when they are still a little hot.

It appears like a gracious gulab jamun, though one bite of it, and then you’ll realize it’s packed with dry fruits.

Maharashtra- Puran Poli

Puran Poli

Puran Poli is a unique Maharashtrian sweet dish made every time at every house, especially throughout festivals such as Ganesh Chaturthi and Holi.

It’s consumed with Basundi, Aamras, Kadhi, Amti, etc. Puran Poli is recognized as Katachi Amti in Pune and has been prepared only with the remaining Chana Dal liquid that used to make Puran.

The topping of ghee is important since Chana dal is hard to digest but the ghee is easy to digest.

It’s consumed with Wada in Vidarbha, Maharashtra. It’s created on the Khapar. The polish is large in size and is roasted on a large pot made of clay titled kapar, which is warmed from the bottom.

Manipur- Madhurjan Thongba

Madhurjan Thongba

Madhurjan Thongba is a classical North Eastern sweet dish recipe packed with different flavors.

Making this authentic dish from the eastern province of Manipur is an easy matter and it can be taken away by every beginner chef.

Delicious besan dumplings are left to dry with plenty of fresh coconut in moistened sugared milk. Besan gives a very different and friendly taste to this sweet soup.

The best aspect of this recipe is the spicy taste of cardamom as well as a bay leaf that gives this dessert a heavenly scent.

Meghalaya- Pukhlein

Pukhlein

Pukhlein is a classical rice flour bread dessert that possesses its root to Meghalaya and is recognized because of its palatable ingredients all over the country.

This provincial food is made with the wisdom of simple ingredients such as rice flour, cane sugar as well as refined oil, and flavors utterly delicious.

This has a strong flavor of mustard oil in which it has been cooked.

Mizoram- Koat Pitha

Koat Pitha

Koat Pitha is a tasty fritter recipe that is easy to make and it can be prepared at houses without too much effort.

Packed with the excellence of rice flour, mango, powdered jaggery, and butter, this dessert is the best snack dessert that you need to try among your family and friends.

It’s fantastic for all the individuals who just want to relieve themselves to something like a classic fritter recipe to praise their cup of hot tea.

A few of the advantages of attempting to make this dessert are that it has been created of basic ingredients that you can find easily in one’s kitchen whenever you want to set up this dish.

You also can adjust this simple dish by adding ingredients as per one’s taste preferences.

Nagaland- Nap Naang

Nap Naang

Nap Naang is an exquisite pudding dessert from of the state of Nagaland that looks and smells completely lip-smacking.

This unusual dessert is effectively a black rice cooked pudding made with only four food items, black rice, sugar, milk, and water.

This yummy pudding seems to have a fine texture and a nutty taste that can be enjoyed by people of any age.

No oil or butter is used for the cooking of this taste, which makes it suitable for eating even though you are on some kind of weight watcher plan.

Odisha- Chenna Poda

Chena Poda is an Odisha cheese sweet. Chena Poda appears to mean “Roasted Cheese” in Odia. It is created from well-kneaded homestyle fresh Chena cheese, sugar is cooked for a few hours until browned.

Chhena Poda is the only excellently-known Indian sweet whose taste is primarily extracted from sugar caramelization. It has so far been usually produced at houses during cultural Odisha festivals, like Durga Puja.

 It is often presented in small – scale street stalls and bakeries all through the country, along with many other desserts such as rasagolla.

Its design of a cake frequently draws a huge number of customers to chow down and carry it away as “Taste of Odisha.”

Punjab- Pinni

Pinni

Pinni is a sort of Punjabi as well as a North Indian sweet dish, which is mostly eaten in the winter season. This is eaten as a sweet consisting of ghee, wheat flour, jaggery as well as almonds. Raisins may be used as well.

Urad dal pinni is one of the varieties of pinni. Pinni has always been the term generally for desserts or sweets made in a circular pattern. Pinni is however known as Pindi.

Pinnis doesn’t go down for a long time and doesn’t have to be cooled. The pinnis are coated with crumbled cardamom or rather preferably served hot with warm milk or tea.

Rajasthan- Ghevar

Ghevar

Ghevar is a delicious sweet of Rajasthan food culture normally associated mostly with the Teej or Rakhshabandhan Festival.

It is a disk-shaped delicious cake made from maida (processed wheat flour) and dripped in sugar syrup. Many different types of Ghevar are available, including plain, malai, and maw ghevar.

Extremely delicious and ghee-laden Ghevar and Firni focus on providing relief from the acidified and moist environment. They have quite a relaxing influence on the brain and the body.

Sikkim- Sael Roti

Sael Roti

Sael Roti is a popular homestyle, soft, ring-shaped rice snack/doughnut created in Nepal. It is readily prepared during the Dashain and Tihar, highly praised Hindu ceremonies in Nepal and the Sikkim and Darjeeling parts of India.

It is created from rice flour with custom flavors. Semifluid rice flour dough in ring design is typically made by adding water, milk, cooking oil, ghee, sugar, butter, garlic, cardamom, bananas as well as other individual ingredients.

It is prepared at a high temperature until it turns brown from both sides. Two sticks officially named jhir are often used to flip the bread when cooking.

Sael roti can be preserved at room temperature for a total of twenty days.

Tamil Nadu- Paal Poli

Paal Poli

Paal poli is prepared on Tamil New Year, Ugadi, Bhogi, Avani Avittam, and occasions such as Krishnashtami, Diwali, Navratri. One needs to wash the dough, hold it, and rolling out some other lime-sized dough balls in long, concentric rings.

This same rolled out pooris were indeed deep-fried before ever being dunked in sugared lowered milk. The poli are mixed with all the fragrant goodness with nutmeg and cinnamon.

Deep-fried pooris will be dipped in sugared, significantly lower milk for several minutes because then they can absorb the aromas. They were mostly frozen and served cold, trying to make this an almost alluring dessert.

Telangana- Poornalu

Poornalu

Poornalu is the South Indian sweet at the Telugu Festival in Telangana. It is created of rice flour filled with jaggery made by mixing dal paste as well as a dried fruit. This is often served hot with ghee.

Poornalu is normally produced with a rice-urad dal paste, then filled with certain shredded dried fruit as well as channa dal mixture called aspoornam, and would then deep-fried through oil till very golden brown. It’s created in excess mostly during famous Makar Sankranti.

During and after that time, poornalu has been made joyously and perhaps most humbly and spread among acquaintances, associates, and neighbors. Poornalu is also served for marriage as well as other gatherings.

Tripura- Awan Bangwi

Awan Bangwi

Awan Bangwi is created in Tripura only. It’s also formed by adding cashews, rice, sauteed, and raisins in ghee, and this solution is placed in banana-leaf cones and steamed.

It is indeed a specialized form of cake created only by Tripuri. Lairu is perhaps the special class of leaf often used to prepare this cake. Besides, banana leaves could also be used. Nowadays thick aluminum foil is also used effectively.

There’s a huge variety of bangwi- Cashew nut-Bangwi resin of extra nut, resin as well as ghee in it;  Bangwi plain, of Guria rice, onion plus ginger only;  Bangwi pork, accumulation of tiny chunks of pork as well as lard inside it, etc. and thus can create multiple kinds of combinations according to preference.

Uttrakhand- Bal Mithai

Bal Mithai

Bal Mithai seems to be brown cocoa-like fudge crafted from roast khoa, covered with white sugar balls and is a popular sweet from Almora as well as the nearby areas.

Bal Mithai is prepared by cooking khoya with cane sugar till it turns dark brown. It is called chocolate because of its color resemblance.

It is resettled and cool, and also to cut into slices, which would then be topped with tiny white sugar balls.

Uttar Pradesh- Balushahi

Balushahi

Balushahi is sweet from Uttar Pradesh, but it’s made in other areas also.

Balushahi is closely related to glazed doughnuts in terms of ingredients, yet varies in flavor and texture.

It is created of maida flour and therefore is deep-fried in butter and is dipped in sugar syrup. The whole sweet is crunchy from outside and seems to have a soft, brittle texture from inside.

West Bengal- Mishti Doi

Mishti Doi

Mishti Doi is a fermented delicious doi (yogurt) native to zest Bengal and seems to be popular in places around the world with a population of Bengalis. It varies from plain yogurt due to the extreme preparation methods.

Mishti doi is made by treating milk until it has been slightly thickened, sweetened with either date molasses or brown sugar, and fermented overnight.

Earthenware is often used as the vessel for preparing mitha dahi as it thickens yogurt as well as creates the right consistency for culture growing.

The yogurt is packed with a little fragrance cardamom.

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