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The Sweet Taste of India: 29 States, 29 delights!

India is a diverse nation with several cultures, that are intertwined yet independent. Moreover, each corner of the country celebrates its festivals or even smaller joys of life with utmost joy, making sure that each and everything is done perfectly- especially the food. Celebrating with sweetmeats is something we all hold close to our hearts, and each state has something entirely different and wonderful to offer.
So, this Diwali, here we are with a list of 29 desserts, one from each state of India, that is absolutely drool-worthy.

Bebinca from Goa

A sweet symphony of flavours

Bebinca 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

Pootharekulu Paper sweet Andhra
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

Modak Maharashtra
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 flavours.

 

Ghevar from Rajasthan

A dash of crunch and divinity from the Land of Maharajas

Ghewar
The unique taste of Ghevar makes us greedy enough to grab some more of it. This sweet delight whose preparation takes a long time and is a bit complex comes in a variety of flavours including, Plain Ghevar, Malai Ghevar and Mawa Ghevar.

 

Chak-hao Kheer from Manipur

Too beautiful to eat

Chak hao kheer manipur
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 colour 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 flavour and slightly chewy texture will make you sigh with pleasure!

 

Dehrori from Chhattisgarh

A delicious festive dessert

Dehrori Chhattisgarh
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 Uttarakhand
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 favourite!

 

Ada Pradhaman from Kerala

Velvety sweet, drizzled with nuts

Ada Pradhaman Kerala

 

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 Bihar
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

Shufta Jammu & Kashmir
A wonderfully good looking food item, Shufta is made using dry fruits, sugar, and saffron, with an added touch of cinnamon and pepper. A royal treat for the taste buds, isn’t it?

 

Mysore Pak from Karnataka

Too soft to handle

Mysore Pak

 

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 Sikkim

 

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

Mawa-Khoya Jalebi
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 Odisha

 

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 favourite

Dabbroo Himachal

 

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

Narikol laddoo Assam

 

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

Khubani Ka Meetha

 

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”

Pinni Punjab

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

Khapse Arunachal

 

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 flavours

Phuklein Meghalaya

 

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

Tilkut Jharkhand

 

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

Awan Bangwi Tripura

 

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

Tirunumveli Halwa

 

This speciality dish from Tirunelveli – a city in Tamil Nadu is completely lip-smacking. Made from pure ghee, this dessert has unmatched flavours with an aroma that will make you go completely weak on your knees.

 

Lapsi from Gujarat

A sweet so humble

Lapsi GUJARAT

 

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

 

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 flavours for freezing days

Gond ke Ladoo

 

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

chhangban Mizoram

 

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

Darbesh West Bengal

 

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 flavours, once it reaches your mouth!

 

‘Unique Tadka’ from Uttar Pradesh and New Delhi

Own version of sweets from across India

Delhi Sweets

 

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.


5 thoughts on “The Sweet Taste of India: 29 States, 29 delights!

  1. Sandipan Roy

    Of all, you got Darbesh as best sweet from Bengal?? Don’t write about a state if you don’t know. Btw, it seems only sweets made of wheat and jaggery qualifies as good sweet for you.

    Comment
    1. RailYatri

      Hi Sandipan.

      Since India is a home to a humongous variety of sweets, it was not possible to take all of them. So we have chosen a few and it doesn’t mean at all that the ones not taken are any less. Being a true Bengali, we completely understand your love for the delicious sweets of Bengal and is appreciable. Hope you enjoyed reading it.
      Stay connected! Thanks.

      Comment

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