From gulab jamun to payasam, and from barfis to laddoos, explore the most popular Indian desserts and what makes them stand out.
India is a land of diverse, vibrant cultures and traditions. Besides the languages, clothes, customs and culture, the food also changes depending on the region you are in. Each culture has its own hero ingredients and culinary techniques, and crafts their own special desserts. From the gulab jamun to rasgulla, and the malpuas to barfis, each dessert comes with its own texture, flavor notes and ways of making and eating. Here, we explore some of the most popular desserts that India enjoys, during religious celebrations, festivals, gatherings…and just because.
A soft, airy and spongy dessert, rasgulla originates from West Bengal. They’re made from fresh paneer and soaked in a sugar syrup, resulting in a delicate dessert that melts in the mouth. Through rasgullas, the maker’s artistry and precision are on display. The more pillow-like its texture, the better the rasgulla. It’s a staple during Durga Puja in Bengal, and often present at festivities all over the country. Today, there are modern iterations of the dessert. For instance, the sugar syrup can be infused with rose water, cardamom or kewra.
From the northern part of the country emerge gulab jamuns—delicious, deep brown balls, soaked in a thick sugar syrup and oozing sweetness with every bite. It's the deep frying that gives it its color and cardamom-infused sugar syrup that gives it a unique taste. Making it is a trying experience, but when done right, it bursts in the mouth at the slightest pressure, making it a rewarding experience. Often considered the forefather of the donut, the gulab jamun has an unwavering place in the Indian tradition of desserts. It’s often found at celebrations and gatherings. Although delectable on its own, gulab jamuns are sometimes also served with a scoop of vanilla ice cream.
Malpua is a flat dessert, deep fried until golden brown and then soaked in a sugar syrup. It’s the gulab jamun’s cousin, almost like a thin, flat gulab jamun. It's often served with chilled rabri, a rich, creamy dessert that wipes the syrup of the malpua off the tongue. It's normally present during festivals like Holi and Diwali. It’s often considered India’s oldest or first dessert and even finds mention in the Rigveda. It's offered daily to the deities at the Jagannath temple, and is also considered a part of the Chappan Bhog offered to Krishna.
Barfi is a uniquely Indian dessert, normally made of milk, sugar and ghee. While the ingredients are simple and easily available, it's often a time consuming process to make barfis, and getting it right requires some practice. One will find local iterations of it all over the country. Just a few varieties include malai barfi, kaju barfi, pista barfi, badam barfi, besan barfi and nariyal barfi (also called kopra pak). It's often topped with varak (edible silver leaf) or chopped nuts and different barfis will have different textures, depending on how they are made.
As exciting to look at as it is to eat, jalebi is a popular dessert across the country but especially in the north. its spirals and deep saffron color make it eye catching and fun to look at. And its crispy exterior and melt-in-the-mouth interior make it delectable to eat. Gujaratis often eat it with fafda, and it's especially popular during Dussehra celebrations. Today, across the country, one will find iterations like the jalebi as imarti and chhanar jilipi.
Laddoos are versatile Indian desserts that can be made from different ingredients like besan, sooji or aata. The small spheres are a popular presence in temples where they are served as prasadam. Just some varieties of laddoos include motichoor laddoo, besan laddoo, boondi laddoo, nariyal laddoo and rava laddoo. Laddoos have been around since ancient India, where they were considered to have medicinal value, improve one’s immunity and keep one full. Today, they are also part of celebrations, especially when praying to Lord Ganesha who holds a laddoo in his hand.
Payasam is like a rice pudding and originates from south India, a close cousin of the north Indian kheer. It's often served in temples as prasadam and is made of rice, milk sugar and any other flavorful additions one might want, and is topped with chopped nuts. It has a slightly grainy, milky texture and is often considered a comfort food.