11 Timeless Indian Sweets You Must Try from Different States
India’s love for sweets runs deep, and each state has its own specialties that are closely tied to festivals and traditions. These desserts are not just about taste but also carry stories of culture, rituals, and celebrations. Here are 11 timeless sweets from across the country that you must try at least once.
Sandesh, West Bengal
A Bengali favourite, Sandesh is made from fresh chhena (cottage cheese) and sugar or jaggery. It is often enhanced with cardamom, saffron, rose water, or nolen gur, making it a delicate and flavourful treat.
Modak, Maharashtra
Steamed Modak, also called Ukadiche Modak, is made with a rice flour shell filled with coconut and jaggery. Flavoured with cardamom, it is offered to Lord Ganesha during Ganesh Chaturthi and loved by families across the state.
Ghewar, Rajasthan
This honeycomb-like sweet is made with maida batter that is deep-fried into a disc shape, soaked in sugar syrup, and topped with saffron, dry fruits, silver vark, or even rabri. Ghewar is especially popular during Teej.
Pinni, Punjab
A wholesome sweet from Punjab, Pinni is prepared with wheat flour roasted in ghee, sweetened with sugar or jaggery, and packed with dry fruits, melon seeds, and cardamom. These dense, energy-filled laddoo-like sweets are often eaten in winter.
Mohanthal, Gujarat
Made with besan, ghee, and sugar syrup, Mohanthal is a rich sweet flavoured with cardamom. Its fudgy texture and nutty taste make it a festive favourite in Gujarati homes.
Thekua, Bihar
Thekua is a traditional Bihari sweet prepared with wheat flour, ghee, and sugar. The dough is often embossed using wooden moulds before being deep-fried. It holds a special place during Chhath Puja and festivals like Teej.
Mysore Pak, Karnataka
This melt-in-the-mouth sweet is crafted from just three ingredients—besan, ghee, and sugar. Rich, fragrant, and indulgent, Mysore Pak has a legacy that goes back to royal kitchens.
Ada Pradhaman, Kerala
A classic payasam, Ada Pradhaman is made with rice flakes cooked in coconut milk and jaggery, flavoured with cardamom, ghee, and dry ginger. It is a must-have in Onam feasts.
Chhena Poda, Odisha
Literally meaning “roasted cheese,” this sweet is made with cottage cheese, sugar or jaggery, semolina, and cardamom. Traditionally baked over coal, it has a caramelized crust and a smoky flavour unique to Odisha.
Balushahi, Uttar Pradesh
A deep-fried delicacy, Balushahi is made with refined flour, ghee, and curd. Crispy outside yet soft and flaky inside, it is dunked in sugar syrup flavoured with cardamom or saffron.
Pitha, Assam
Often steamed in banana leaves, Pitha is made with rice flour, shredded coconut, sesame seeds, and jaggery. It is simple yet comforting and holds a special place in Assamese households during Bihu and other festivals.
From Bengal’s Sandesh to Assam’s Pitha, these sweets show how diverse and rich India’s food traditions are. Each bite tells a story of the land it comes from.
