Why did the gulab jamun go to the party? It was a sweet treat.
Have you ever noticed that dinner doesn’t feel complete until the dessert menu appears? When it comes to sweet treats, Indian cuisine offers you a treasure trove of delights that have been perfected over centuries.
Perhaps you’ve had your first taste of Indian desserts at a friend’s Diwali celebration, or stumbled upon them at a local restaurant—regardless of how you discovered them, they have a way of captivating your palate.
From the syrup-soaked gulab jamun to the delicate layers of saffron-infused phirni, Indian desserts combine unique textures, aromatic spices, and just the right amount of sweetness to create unforgettable flavour experiences.
In this blog, we’ll explore the most beloved list of Indian desserts that you absolutely must try at least once in your lifetime!
A Super List of Indian desserts
We all have festivals and special occasions. Marriages, Birthdays, Anniversaries, Puja, Vaastu, new car and many more. When you have all these celebrations lined up, then MITHA TO BANTA HAI. So, this list of Indian desserts gives you more than one option to go for and enjoy.
Even if all the food prep is dependent or handed over to a catering service provider, but one thing is made by mom at home, and that is a traditional dessert. So, from the list of Indian desserts, we have a collection of the most craved sweets made at home.
These days various brands like Haldiram, Heera Sweets, Bikanerwala provide these desserts ready-made to save your efforts. A variety of collection is offered by them for various occasions.
North Indian Classics
Gulab Jamun
These golden-brown spheres are made from khoya (reduced milk solids), deep-fried until perfectly crisp outside and tender inside, then soaked in rose-scented sugar syrup. The result is a decadent, melt-in-your-mouth dessert that’s often served warm and garnished with slivers of pistachios for special occasions.
Jalebi
This spiral-shaped sweet features a crispy exterior and syrup-filled interior that bursts with flavour. Made by fermenting flour batter, then piping it into hot oil in pretzel-like swirls before soaking in saffron-infused sugar syrup. Its distinctive orange hue and sweet-tangy taste make it a beloved street food across India.
Kulfi
India’s traditional ice cream is denser and creamier than Western versions. Made by slowly reducing milk until thickened, then flavoured with cardamom, saffron, and pistachios before freezing in conical moulds. The result is a rich, non-aerated frozen dessert that doesn’t melt as quickly as regular ice cream.
South Indian Treasures
Payasam
This comforting pudding combines rice (or vermicelli) with jaggery, coconut milk, and a generous sprinkling of cashews and raisins. Simmered slowly until the flavours meld perfectly, it’s fragrant with cardamom and often served during festivals and celebrations throughout South India, particularly Kerala.
Mysore Pak
Originating from the royal kitchens of Mysore, this rich fudge-like sweet is made from gram flour, ghee and sugar. The generous amount of ghee creates its signature melt-in-the-mouth texture whilst giving it a luxurious taste that’s simultaneously grainy and smooth. Best enjoyed in small portions!
Rava Kesari
This bright orange semolina dessert gets its vibrant colour from saffron and its rich flavour from ghee. Studded with cashews and raisins, it has a soft, slightly grainy texture that’s utterly comforting. It’s quick to prepare, making it a popular choice for everyday sweet cravings in South Indian homes.
Bengali Sweet Specialties
Rasgulla
These pillowy white dumplings are made from chenna (Indian cottage cheese) kneaded with a touch of semolina, then simmered in sugar syrup. The result is a spongy, juicy treat that’s subtly sweet and surprisingly light. In Bengal, debates about which region makes the authentic version can get quite heated!
Sandesh
A sophisticated Bengali delicacy made from fresh chenna flavoured with cardamom, saffron or rose. Available in countless varieties—some soft and fudgy, others firm enough to be moulded into artistic shapes. Its subtle sweetness showcases the artistry and restraint characteristic of Bengali confectionery.
Mishti Doi
This caramelised sweet yoghurt is made by fermenting sweetened, reduced milk in earthen pots that lend a distinctive earthy flavour. The caramelisation creates a gorgeous amber hue and complex taste. Served chilled, it offers a perfect balance of sweetness and tanginess that’s utterly refreshing.
Western Indian Favourites
Shrikhand
This creamy dessert features hung yoghurt sweetened with sugar and flavoured with saffron, cardamom, and pistachios. The yoghurt is strained until it reaches a thick, luscious consistency, then whipped to create a silky-smooth texture. It’s particularly popular in Gujarat and Maharashtra, often served with crispy puris.
Basundi
A luxurious milk-based sweet made by reducing whole milk until it’s half its original volume, then flavoured with cardamom, saffron and generous amounts of chopped nuts. The slow cooking process creates natural sweetness as the milk sugars caramelise, resulting in a rich, fragrant dessert.
Modak
Lord Ganesha’s favourite sweet, these steamed dumplings feature a soft rice flour exterior filled with coconut, jaggery, and cardamom. The teardrop shape requires considerable skill to achieve. During Ganesh Chaturthi festival, devotees prepare 21 modaks as an offering, though they’re delicious enough to enjoy year-round!
Puran Poli
This sweet flatbread from Maharashtra features a stuffing of chana dal (split chickpeas) cooked with jaggery and cardamom until smooth. The filling is encased in a thin wheat flour dough, then rolled flat and cooked on a griddle with ghee. Served warm with more ghee or milk, it offers a perfect balance of sweet filling and soft exterior.
Besan Ke Laddu
These super sweets showcase the nutty flavour of gram flour roasted slowly in ghee until it develops a rich aroma. Mixed with powdered sugar, cardamom, and chopped nuts, then shaped into rounds while still warm. Their crumbly texture gives way to a melt-in-the-mouth experience that’s especially popular during festivals like Diwali.
Shira
Also known as sooji ka halwa or sheera, this comforting semolina pudding is a staple in many Indian homes. Semolina is roasted in ghee until golden and aromatic, then cooked with sugar syrup, cardamom, and nuts. Often served as prasad (religious offering) in temples, its warm, comforting nature makes it both an everyday treat and festival staple.
Festival Specials
Kheer
This creamy rice pudding is infused with cardamom, adorned with nuts, and sometimes enhanced with saffron. Slow-cooked until the rice breaks down and the milk thickens naturally, it’s served at almost every celebration across India. Regional variations might use vermicelli, broken wheat, or tapioca instead of rice.
Gujiya
These crescent-shaped pastries are filled with a sweet mixture of khoya, nuts, and dried fruits, then deep-fried to golden perfection. The crisp, flaky exterior gives way to a rich, sweet filling. Traditionally prepared during Holi, they’re often decorated with silver leaf for a festive touch.
Seviyan
This vermicelli pudding is particularly popular during Eid celebrations. The vermicelli is lightly roasted in ghee, then cooked in milk with sugar, cardamom, and nuts. Available in both savoury and sweet varieties, the latter can be served either warm or chilled for a refreshing finish to a meal.
Regional Specialties
Ghevar
This disc-shaped sweet cake from Rajasthan features a honeycomb-like structure created through a unique technique of pouring batter into hot ghee. Once crisp, it’s soaked in sugar syrup and often topped with malai, nuts or silver leaf. During the Teej festival, it’s an essential offering that symbolises good fortune.
Malpua
These sweet pancakes are made from a fermented batter of flour, milk, and mashed bananas, deep-fried to golden perfection, then soaked in cardamom-infused sugar syrup. Traditionally topped with thickened rabri, they offer a delightful contrast of textures—crisp edges, syrupy centre, and creamy topping.
Chhena Poda
Odisha’s signature dessert translates to “burnt cheese” in Odia. Fresh cheese curds are kneaded with semolina, cardamom, and sugar, then baked for hours until the exterior caramelises. The result is a unique dessert with a sweet burnt crust and moist, cake-like interior that’s utterly distinctive.
Dhondas
This Goan steamed cake utilises the surprising combination of cucumber with rice flour and jaggery. The cucumber lends incredible moisture whilst the jaggery provides sweetness and depth. Served warm with a dollop of ghee, it’s a rustic, less common dessert that showcases Goa’s unique culinary heritage.
Milk-Based Delights
Rabri
This opulent dessert is created by slowly reducing full-fat milk over low heat, continuously collecting the cream that forms on top. The layers of cream are flavoured with cardamom, saffron, and nuts, resulting in a rich, multi-textured sweet that’s often served alongside hot jalebi or malpua.
Kalakand
Often called milk cake, this fudge-like sweet is made by cooking freshly curdled milk with sugar until it solidifies into a grainy, tender cake. Flavoured with cardamom and garnished with pistachios, its subtle sweetness and distinctive texture make it a favourite at festivals and celebrations.
Peda
These soft, fudgy milk-based sweets are made by cooking khoya with sugar until it reaches a dough-like consistency. Available in countless flavours—saffron, chocolate, cardamom, and even paan—they’re often decorated with pistachios and silver leaf. Their melt-in-mouth texture makes them irresistible at any celebration.
Rasmalai
Flattened balls of chenna are cooked in sugar syrup, then transferred to a bath of thickened milk infused with saffron, cardamom, and pistachios. The cheese patties soak up the fragrant milk, creating a dessert that’s simultaneously light and decadent—a perfect finale to a rich meal.
Traditional Halwas
Gajar Ka Halwa
This winter delicacy transforms red carrots into a luxurious pudding by slowly cooking them with milk, ghee, and sugar until concentrated. Finished with cardamom and a generous handful of nuts, it showcases how a humble vegetable can be elevated to confectionery perfection with time and technique.
Moong Dal Halwa
One of the most labour-intensive Indian sweets, this halwa requires hours of stirring soaked, ground yellow lentils with ghee until they transform completely. The resulting dessert is rich, fragrant, and utterly satisfying, offering a perfect balance of nuttiness and sweetness that’s worth the effort.
Badam Halwa
This royal dessert features blanched, ground almonds cooked with ghee, sugar, milk, and saffron until reaching a glossy, pudding-like consistency. Each spoonful delivers a concentrated burst of almond flavour complemented by aromatic saffron. Despite its richness, it’s often prescribed in Ayurveda for strength.
Sooji Halwa
A household staple across India, semolina is roasted in ghee until golden, then cooked with sugar syrup until it reaches a soft, pudding-like consistency. Flavoured with cardamom and studded with nuts and raisins, this quick-to-prepare sweet is often served as prasad in temples throughout India.
Crispy & Crunchy Treats
Shakarpara
These diamond-shaped biscuits feature a delightful contrast of textures—crisp outside and slightly chewy inside. Made from a dough of flour, ghee, and sugar, they’re deep-fried until golden, then coated with sugar syrup or kept plain. Their long shelf life makes them a traditional festival preparation.
Balushahi
Often described as an Indian doughnut, this treat features a crisp, flaky exterior and soft, moist interior. Made from flour, yoghurt, and ghee, then deep-fried and soaked in sugar syrup, balushahi offers a perfect balance of textures that pairs wonderfully with afternoon chai.
Chiroti/Chirote
This delicate layered pastry achieves its paper-thin crispness through a special technique of folding fat into the dough. After deep-frying, it’s generously dusted with powdered sugar, creating a treat that shatters beautifully when bitten. Popular at weddings in Maharashtra and Karnataka.
Khaja
This ancient sweet from Bihar and Odisha features multiple layers of flour dough that puff up dramatically when fried, creating distinctive strata. Soaked in sugar syrup, it offers a fascinating textural experience—crisp yet syrupy, with each layer distinct yet harmonious with the whole.
Lesser-Known Gems
Pootharekulu
These paper-thin rice wafers from Andhra Pradesh require extraordinary skill to prepare. Rice batter is spread on a hot plate in whisper-thin layers, then filled with sugar and ghee. The resulting delicate rolls shatter at the slightest touch, revealing their sweet interior.
Daulat Ki Chaat
This magical winter specialty from Old Delhi is essentially solidified milk foam flavoured with saffron and cardamom. Created only during cold months when the dew helps set the foam, it has an ethereal texture that dissolves instantly on the tongue, leaving behind a subtle sweetness.
Pheni
These delicate vermicelli nests are made by carefully drizzling thin streams of dough into hot oil, creating a bird’s-nest structure. Either soaked in sugar syrup or served with sweetened milk, they offer a fascinating interplay of crisp and soft textures that’s utterly unique.
Patishapta
These elegant Bengali crepes feature a thin rice flour pancake wrapped around a filling of coconut, khoya, and jaggery. The contrast between the delicate wrapper and rich filling makes them irresistible. Traditionally prepared during Makar Sankranti, they’re increasingly enjoyed year-round for their subtle sophistication.
Healthy & Vegan Options
Lapsi
This nutritious sweet porridge makes broken wheat deliciously approachable. Roasted in ghee until fragrant, then cooked with jaggery and water, it’s usually finished with cardamom and dry fruits. Its wholesome nature makes it a popular offering during religious ceremonies.
Til Gur Ladoo
These winter specialties combine the warming properties of sesame seeds and jaggery in Ayurveda. The toasted sesame seeds offer nutty flavour and delightful crunch, while the jaggery binds them together with caramel-like sweetness. Perfect for boosting immunity during colder months.
Nariyal Barfi
These coconut fudge squares balance sweetness with the tropical flavour of fresh coconut. The grated coconut is cooked with condensed milk or sugar syrup until thickened, then set and cut into squares. Often flavoured with cardamom or rose, they offer a lighter alternative to milk-based sweets.
Mohanthal
This Gujarati specialty transforms gram flour into a fudge-like delicacy through careful roasting with ghee. The process develops a distinctive nutty flavour that’s enhanced with cardamom, saffron, and pistachios. Despite having no added dairy, it achieves remarkable richness through technique alone.
Modern Fusion Desserts
Gulab Jamun Cheesecake
This creative fusion dessert features a biscuit base topped with creamy cheesecake and crowned with syrup-soaked gulab jamun. The contrast between the tangy cheesecake and sweet jamun creates a delightful flavour profile that pays homage to both Indian and Western dessert traditions.
Rasmalai Tres Leches
This innovative dessert combines Mexican tres leches cake with Indian rasmalai flavours. A sponge cake soaked in three milks is infused with cardamom, saffron, and pistachios, then topped with rasmalai-inspired cream. It’s a perfect example of how traditional desserts can inspire modern culinary creativity.
Jalebi Sundae
This contemporary dessert pairs crispy, syrupy jalebis with vanilla ice cream, creating a hot-and-cold sensation that’s utterly indulgent. Often garnished with crushed pistachios, rose syrup, and perhaps a touch of edible silver leaf, it’s a popular option in modern Indian restaurants and ice cream parlours.
Conclusion
As we conclude our sweet expedition through the list of Indian desserts, I hope your taste buds are as excited as mine! Indian desserts are not just treats; they’re expressions of culture, celebrations, and centuries of culinary artistry.
Whether you’re drawn to the syrupy warmth of gulab jamun, the creamy richness of rasmalai, or the delicate balance of flavors in a perfect piece of sandesh, there’s an Indian dessert waiting to become your new favorite. Remember, these desserts aren’t just about satisfying a sweet craving—they’re about experiencing the joy and warmth that have made them beloved across generations.
So the next time you’re looking to end a meal on a high note or simply need a pick-me-up, why not try making one of these delectable treats at home? Trust me, your friends and family will be impressed, and your taste buds will thank you. Happy indulging!