The arrival of Diwali or Deepawali marks the entrance of many things. It is the festival of lights, a doorway to a much-awaited winter, and a reason to get together and celebrate. Amidst this season of celebration, sweets are something that cannot be missed at all.
In a country known for its rich and diverse culinary traditions, its sweets are no exception. Indian sweets, called “mithai” in Hindi, come in various flavours, textures, and shapes. From the snow-white sponge of “Rasgulla” to feather light “Soan Papdi”, Indian sweets are an inseparable part of our household and tradition. These delectable different types of sweets not only sweeten our festivals, celebrations but also a part of everyday life in India. In this article, we will be talking about some of the most popular Indian sweets name and their regional variations.
- Rasgulla:
Origin: West Bengal
Rasgulla is a spongy and syrupy sweet made from soft cottage cheese or chhena in Hindi. It is a rigorous craftsmanship where the cottage cheese is made into little balls, which are later soaked in sugar syrup or chasni. While it originated in West Bengal, you can find variations in this sweets name like the “Pahala Rasgulla” in Odisha and the “Anguri Rasgulla” in parts of North India.
- Gulab Jamun:
Origin: North India
Gulab Jamun is a symbol of indulgence for many. These round and golden-brown balls are made from khoya (reduced milk), which are deep-fried to perfection and then immersed in a fragrant rose-flavoured sugar syrup. While the classic Gulab Jamun is cherished by all across the country, the sweet name in South India boasts of its dark-hued counterpart called the “Kala Jamun.”
- Jalebi:
Origin: North India
Jalebi presents a delightful visual and gustatory experience. This sweet is a work of art and is widely known for its crunchy texture and swirly designs. The batter for jalebi is usually soaked overnight to bring out the flavours and deep-fried before soaking in a saffron-infused sugar syrup to create a symphony of flavours. This popular treat can be found in the sweetshops all across the country with the local adaption of diverse shapes and sizes.
- Mysore Pak:
Origin: Karnataka
Mysore Pak is a mouthwatering amalgamation of ghee, gram flour, and sugar. Its crumbly yet melt-in-your-mouth texture makes it a favourite during festivals. As this sweets name suggest, its history can be traced back to the city of Mysore in Karnataka. However, Tamil Nadu introduces its own twist with “Sri Krishna Mysore Pak,” showcasing the delightful variations even within the southern states.
- Sandesh or Shondesh:
Origin: West Bengal
Sandesh is a delicate sweet made from fresh chhena and sugar cooked over low heat. For added flavour, it is usually adorned with fruits, cardamom, or saffron. It can also be found with some fancy decorative designs to suit the festive seasons. However, “Nolen Gurer Sandesh” is a darker variant of this sweet, which is made with gur or jaggery.
- Modak:
Origin: Maharashtra
The star of the Ganesh Chaturthi festival in Maharastra, Modak is a steamed or fried dumpling with a sweet filling inside. Locals believe that Modak symbolizes the divine connection with Lord Ganesha. But if you take time to venture south, you’ll be able to encounter its South Indian cousin, “Kozhukattai.”
- Ladoo:
Origin: Pan-Indian
There is rarely a place in India where this sweet is not available. Ladoo is a versatile sweet made from various ingredients, like gram flour which makes Boondi, Motichoor, Besan Ladoo, sesame seeds for Til Ladoo, or even grated coconut for Nariyal Ladoo. You’ll find different types of ladoos in every region of India.
- Malpua:
Origin: North India
Malpua is a sweet pancake, often served with rabri or sugar syrup. Its most popular variant is usually made with the mixture of crushed ripe bananas with flour and water which is fried in oil or ghee and served hot. Although it has its roots in North India, you can enjoy variations like “Puri Malpua” in Odisha or “Gulgula” in the northern states.
- Peda or Pera:
Origin: Mathura, Uttar Pradesh
Originating from a northern state in India, peda is a sweet made from condensed milk or khoya and sugar whose history can be traced back to the 4th century BCE. It is often garnished with pistachios or saffron. While it’s widely loved in North India, you can find unique versions like “Dharwad Peda” in Karnataka and “Kandi Peda” in Satara of Maharashtra.
- Balushahi
Origin: North India
Also called “Makhan Bada”, Balushahi is a flaky and deep-fried sweet made from refined flour, ghee, and yoghurt. Originating in North India, these round pastries are then soaked in sugar syrup, resulting in a delightful combination of crispy exterior and soft interior. If you venture to the southern parts of India, you will find a similar pastry called “Badusha”.
- Gujiya
Origin: North India
Gujiya is a crescent-shaped dumpling pastry filled with a mixture of khoya, dry fruits, and grated coconut, which is a staple during the festival of Holi. Just like “Samosa”, this sweet is deep-fried to golden perfection and its history can be traced back to the 13th century. This popular sweet has lots of regional counterparts like “Ghughra” in Gujrat, “Karanji” in Maharashtra, “Kajjikayalu” in Andhra Pradesh, and “Karjikayi” or “Karigadubu” in Karnataka.
- Kheer
Origin: Pan-Indian
A classic across India, Kheer is a creamy rice pudding made by simmering rice in milk and sugar. For additional flavouring, it is usually infused with cardamom and garnished with nuts. For many Indians, this comforting dessert is enjoyed during festivals and special occasions with regional variations like “Payasam” in South India.
Even Indian sweets name not only cater to one’s sweet tooth, they are also a testament to the country’s culinary diversity, and each region adds its own unique twist to these delectable treats. Whether you have a preference for the syrupy goodness of Rasgulla or the deep-fried delight of Gulab Jamun, there’s a sweet to satisfy every palate in India and beyond. Exploring the vast array of Indian sweets is like embarking on a sweet journey through the country’s diverse culinary traditions. So, the next time you have a chance to try these, be sure to explore the world of Indian mithai and savour these delightful confections.
