Satisfy Your Sweet Tooth by Discovering These Lesser-Known Indian Desserts and Sweets

Indian cuisine is known for its vast array of spices and flavors, but its Indian Desserts & Sweets are equally diverse and delightful. While popular sweets like gulab jamun and jalebi often steal the spotlight, India’s regional kitchens boast several hidden gems that deserve just as much attention. Ready to expand your dessert repertoire? Let’s explore some lesser-known Indian Desserts & Sweets that will take you on a flavorful journey through India’s rich culinary history.

1. Mysore Pak: Karnataka’s Royal Dessert

Mysore Pak hails from Karnataka and is made with a rich blend of gram flour (besan), ghee, and sugar. This buttery dessert was first created in the royal kitchens of Mysore for the Maharaja. With its melt-in-your-mouth texture, it’s a favorite during festivals and celebrations.

Recipe for Mysore Pak:

• 120 gm gram flour (besan)
• 240 ml ghee
• 200 gm sugar
• 120 ml water

Instructions:

1. Roast the gram flour in a little ghee until golden brown.
2. Prepare sugar syrup by boiling water and sugar until it reaches one-string consistency.
3. Slowly add the roasted flour and ghee into the sugar syrup while stirring continuously.
4. When the mixture thickens, pour it into a greased tray and let it set before cutting into squares.

2. Patishapta: A Bengali Winter Delight

Patishapta is a traditional Bengali dessert prepared during Makar Sankranti. Thin crepes made from rice flour are filled with a mixture of coconut, jaggery, and khoya (milk solids), creating a sweet treat that’s both comforting and flavorful.

Recipe for Patishapta:

• 120 gm rice flour
• 60 gm maida (all-purpose flour)
• 80 gm grated coconut
• 80 gm jaggery
• 240 ml milk

Instructions:

1. Prepare a smooth batter using rice flour, maida, and milk.
2. Cook the grated coconut and jaggery until it forms a sticky filling.
3. Pour a small amount of batter onto a hot griddle to make thin crepes.
4. Add the coconut filling in the center and fold the crepe.
5. Serve hot or cold, depending on preference.

3. Kharwas: Maharashtra’s Milk Pudding

Kharwas is a Maharashtrian dessert made from the colostrum milk of cows or buffaloes, giving it a unique texture similar to custard. Flavored with cardamom and saffron, this dish has a subtle sweetness that makes it a comforting dessert, especially during festivals.

Recipe for Kharwas:

• 1 liter milk (colostrum or regular)
• 150 gm jaggery or 200 gm sugar
• 1 tsp cardamom powder
• A few saffron strands

Instructions:

1. Boil the milk until it reduces by half.
2. Add jaggery (or sugar), cardamom, and saffron, and stir until fully dissolved.
3. Pour the mixture into a greased pan and steam it for about 30 minutes.
4. Let it cool before slicing and serving.

4. Paal Poli: South India’s Sweet Flatbread

Paal Poli is a South Indian dessert made with deep-fried puris (flatbreads) soaked in sweetened milk. The puris soak up the milk, creating a rich and creamy dessert that’s typically served during festivals and special occasions.

Recipe for Paal Poli:

• 120 gm maida (all-purpose flour)
• 480 ml milk
• 100 gm sugar
• ½ tsp cardamom powder
• Chopped nuts for garnish

Instructions:

1. Make a dough using maida and water, roll into small puris, and deep fry until golden.
2. Boil the milk and sugar, then add cardamom.
3. Soak the puris in the sweetened milk for 10 minutes.
4. Garnish with chopped nuts and serve warm.

5. Narikol Pitha: Assam’s Coconut Pastry

Narikol Pitha is a crispy coconut-filled pastry from Assam, traditionally prepared during Bihu, the harvest festival. It is deep-fried until golden and crisp, offering a delightful combination of coconut and jaggery flavors.

Recipe for Narikol Pitha:

• 120 gm rice flour
• 80 gm grated coconut
• 80 gm jaggery
• Water to form dough

Instructions:

1. Prepare the dough with rice flour and water until smooth.
2. Cook the coconut and jaggery together until the mixture binds.
3. Roll the dough into small circles, fill with the coconut mixture, and shape into cylinders.
4. Deep fry the pithas until golden and serve hot.

While popular Indian Desserts & Sweets like gulab jamun and rasgulla dominate the scene, these lesser-known treats hold their own with unique regional flavors. From the royal origins of Mysore Pak to the festive joy of Narikol Pitha, these desserts are steeped in tradition and flavor. For more exciting dessert ideas, check out Cadbury’s Dessert Corner here, where you’ll find recipes that pair perfectly with Cadbury products.