When it comes to Indian cuisine and food one thing cannot be overlooked…Our love for sweets! In India, though they are served with the rest of the meal and in some traditions especially during celebrations, people start eating a meal only after having had a bite of the sweet on the plate, to signify the celebration.



Patishapta - a Bengal delicacy: There are two parts of patishapta- an outer thin shell prepared of rice flour and a delicate inner core made of jaggery/sugar, grated coconut, concentrated milk. And semolina. Thin crepes are made with rice flour, maida, and sooji and served with a coconut-jaggery filling. One noteworthy aspect of patishapta is it’s not excessively sweet, and thus suitable for most people. This is delicious traditional Indian sweet is quite familiar to the state of West Bengal and is associated with the harvest festival of Poush Sankranti or Patishapta Pitha.

Gujiyas: The real king of Holi sweets, Gujiyas is a must-have. With a khoya, dry fruits and powdered sugar stuffing and a covering of suji or plain flour, this is undoubtedly one of most finger-licking Holi sweets.                                        

 Modak: Modak is a Maharashtrian sweet and known as the favorite delicacy of Lord Ganesh. Modak is round and crowned shaped with coconut stuffed inside and hence it is a type of dumpling. It is a popular sweet available all over the country with a difference in its fillings.

 Aamras: Aamras is a sweet dish that is made from extracting the pulp from the fruit, Mango. Amaras is usually served with ghee and milk to enhance the flavor and sometimes adding sugar helps it become sweeter. Aamras also plays a starring role in the festival of Akshay Tritiya in Maharashtrian homes.

Puran Poli: Every auspicious occasion celebrated in India, Gudi padwa is also marked by a huge feast that is cooked across Hindu homes in India. Puran Poli known as sweet flatbread is from south India and Maharashtra. This dish is prepared using yellow gram, flour, jaggery, or sugar.

Shrikhand: Shrikhand is super thick yogurt mixed with saffron and sweet milk. It is one of the prime sweet delicacies from the Gujarati and Maharashtrian cuisines. It is a Janmashtami recipe and also part of the Gujarati thali.

Unni appam: Unni appam, also known as karollappam is a small round sweet dish prepared with various ingredients. It is a popular snack in Kerala.

Anarsa: An Anarsa is an Indian pastry-like snack commonly associated with the Hindu festival of Diwali in Bihar and Maharashtra. Anarsa is a crunchy sweet snack commonly eaten during Diwali. Anarsa are prepared with soaked powdered rice, Jaggery, or sugar

Imarti:  Imarti or Amriti is a Bengali sweet from India. it is a specialty of Sylheti desserts for Iftari that is made of without any food color. Imarti is a sweet introduced by Mughal cooks. The dish is served by deep frying the urad flour which once done is then soaked in sugar syrup.

Chhena Poda - fresh from the kitchens of Odissa: Chenna poda is rightly called the cheesecake of India since it tastes like a piece of smoked cheese. Chhena Poda is a dessert that is prepared with help of cheese. Hence, when in Odisha, one must not pass the opportunity to grab a bite of this simple yet scrumptious traditional dessert of Odisha.

Shufta: Shufta is a traditional Kashmiri dessert which is a mixture of various dry fruits and spices coated with sugar syrup. This dish is made of multiple dry fruits and is mixed with sugar and Kesar and is lightly spiced up by soonth, pepper, and cinnamon.

Karanji: Karanji is a sweet deep-fried snack. These are made during the festivals Diwali, Pongal, and Sankranti. It is usually made in Maharashtra. Regional versions of karanji are ghughra in Gujarat, kusli in Madhya Pradesh, neuri in goa.

 In India, sweets have their importance and relevance. In every festival, ceremony, or occasion, it is essential to make sweets as a part of the meal. It is believed that any meal is incomplete in Indian without a proper mithai or Indian sweet. Sweets signify prosperity, happiness, and affection.

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