Sweets from every region
Every Indian region has its own sweets, and many are linked to festivals, weddings and temple offerings. These are some of the most loved.
The sweets
- Rasgulla: Bengal and Odisha’s spongy chhena balls in light syrup.
- Mishti doi: Bengal’s caramelised sweet yogurt, set in clay pots.
- Kaju katli: thin cashew fudge diamonds, the Diwali gift box favourite.
- Mysore pak: Karnataka’s rich gram flour and ghee fudge.
- Shrikhand: saffron and cardamom hung yogurt from Maharashtra and Gujarat.
Making mithai at home
Most sweets need just a few ingredients and attention to one step: kneading chhena until smooth for rasgulla, judging one-string syrup for kaju katli, or adding hot ghee slowly for Mysore pak. Each recipe explains the test to use.
Shared with Pakistan
Many sweets are loved on both sides of the border. See gulab jamun, jalebi, rasmalai, barfi, kheer and gajar halwa.
Sweet drinks
For dessert in a glass, try mango mastani, jigarthanda, piyush or kesar pista milk.