Have you ever eaten a sweet that takes you to its place of origin? India’s food culture is so diverse. The traditional sweets of India, like the maharashtrian sweets, Kerala’s famous sweets, Kolkata’s misty, etc., all have stories and different flavors. Be it the heart-warming Puran Poli from Maharashtra or the creamy Payasam from Kerala, there’s a history behind every treat back in its Indian state.
Every sweet bite is a time turner into a nostalgic celebration and, hence, a part of the Indian festivals and rituals. Be it the delicate flavoring of Modak or the texture of the melt-in-your-mouth Mysore Pak, these sweets are not mere desserts but a view into the soul of the land they come from.
This blog will take you through a delightful journey across five Indian states and their most popular desserts. And for all you foodies out there with a sweet tooth, this is the place to let your sweet tooth indulge in this world of great sweets from India. Maybe you will try to cook them all by yourself at home!
1. Maharashtrian sweets – Puran Poli and Modak
Maharashtra, mesmeric in its own ways, gets its energy from the bustling cities and full-fledged culture. As this state is diversely populated, its sweets collection is also diverse. The most popular maharashtrian sweet delicacy is the Puran Poli. Stuffed in this sweet flatbread is a mixture of chana dal or split Bengal gram and jaggery flavored with cardamom and nutmeg. It is much like a year-round delicacy but, of course, essential stuff during festivities such as Holi and Ganesh Chaturthi.
Another favorite of Maharashtrians is Modak—a rice flour dumpling stuffed with coconut and jaggery. The modak also has special emotional value in a true Maharashtrian’s household, as it is known as the favorite sweet of Lord Ganesha.
Ingredients:
One cup of chana dal
One cup of jaggery
One teaspoon of cardamom powder
Half a teaspoon of powdered nutmeg
Two cups of wheat flour
Two tablespoons of ghee
Instructions to prepare:
Boil the chana dal until soft. Drain the water and mash it coarsely.
Melt jaggery in a deep pan with 1 cup of water, and then add to the dal.
Make a dough out of wheat flour and 60 gm of ghee. Make small balls like Puris.
Stuff the chana mixture into the puri dough and seal it. Roll it back to ball shape.
Flatten the ball and cook both sides with some ghee on a hot griddle till golden brown.
Modak recipe:
Ingredients:
Two cups of rice flour
One cup of grated coconut
One cup of jaggery
One teaspoon of ground cardamom
Two tablespoons of ghee
Instructions:
Prepare a dough from rice flour and hot water.
In a pan, melt jaggery into a liquid and add grated coconut. Stir until mixed, then add cardamom powder.
Make small balls of dough, flatten them and fill with above coconut jaggery mixture. Bend the edges to seal and shape like modaks.
Steam the modaks for 10-15 minutes.
2. West Bengal – Rasgulla
Going to the eastern side, the contribution of West Bengal in Indian sweets is just legendary. This state literally can be referred to as synonymous with Rasgulla because of the spongy syrup delight when just melting in your mouth. This sweet delicacy is prepared by chenna or cottage cheese soaked in light sugar syrup.
Recipe for Rasgulla:
Ingredients list:
One-liter milk
Two tablespoons of lemon juice
One cup of sugar
Four cups of water
One teaspoon of rose water, optional
Instructions:
Boil the milk and add the lime juice to curdle it. Strain and collect the chenna.
Knead the chenna until smooth, and then make small balls.
Boil the water and sugar to make a syrup.
Add the chenna balls and cook for 15 minutes.
Add rose water for extra flavor and let it cool before serving.
Rasgulla is by itself a celebration; the word exudes rejoicing, festivity, and is a must-try for the ones who wish to experience Bengali food.
3. Kerala famous sweet– Payasam
It is from this land of lush greens with scenic beauty and peaceful backwaters that some of the most delectable sweets emanated. Of course, the sweet pride of Kerala would be Payasam. This rich creamy dessert made from rice, milk, and jaggery is a part and parcel of all festivals in Kerala; whereas in Onam, it is prepared more vigorouly.
Payasam recipe:
Ingredients:
Half a cup of rice
Four glasses of milk
One cup of jaggery
One-fourth cup of coconut milk
One teaspoon of powdered cardamom
Two tablespoons of ghee
Two tablespoons of raisins and cashews
Recipe
Boil rice in milk till it becomes tender.
Dissolve jaggery in a little water and add to the cooked rice.
Add coconut milk and cardamom powder.
Fry cashews and raisins in ghee and add to the payasam.
The rich and aromatic payasam basically represents the opulence of Kerala in the culinary landscape of India, proffering a taste of the tradition and hospitality of the state.
4. Punjab: Phirni
Sweets play an important part in the culinary scene of Punjab, a northern state. Phirni is quite popular here: a preparation with rice, boiled with milk sugar and starter curd, flavoured with cardamom and saffron, set and garnished with pistachios and almonds.
Phirni recipe:
Ingredients:
Half a cup of rice
Four glasses of milk
One cup of sugar
Half a teaspoon of powdered cardamom
A few strands of saffron
Two tablespoons of finely chopped nuts
Recipe:
Soak rice and then grind it coarse.
Boil milk, add the rice paste, and cook till thick.
Add sugar, cardamom powder, and saffron. Cook for some more minutes.
Pour into individual bowls. Garnish with nuts. Chill before serving. Phirni is enjoyed not only as a dessert during festivals and celebrations but as a part of everyday life in Punjab, which shows their love for rich, heavy, and good sweets.
5. Rajasthan – Ghewar
Rajasthan is the abode of an illustrious and royal past, with many sweet offerings worth a king. One among them is the Ghewar, a sweet dish made from flour, ghee, and sugar syrup, one of the best things to gorge on during the festival of Teej in Rajasthan.
Ghewar recipe:
Ingredients:
One cup of maida or all-purpose flour
One-fourth cup ghee
One cup of milk
Two cups of sugar
One cup of water
One-fourth teaspoon of ground cardamom
Ghee for cooking
Recipe:
Mix well to get a smooth batter of flour, ghee, and milk.
Heat ghee in a dekchi and pour the batter into a thin stream to get a disc shape.
Fry till golden.
Boil sugar, water, and cardamom powder to make a sugar syrup.
Put the fried ghewar in the syrup and allow it to cool.
It is this crispiness of ghewar with flavors that distinguish this sweet, creating a symbol of opulence for Rajasthan.
Conclusion
From the heart of Maharashtra to the serene backwaters of Kerala, experience India’s regional sweets for the best insight into the diversity of culinary cultures. Each sweet tells a story of its state’s heritage, culture, and festive spirit. Whether it is the crumbly Puran Poli from Maharashtra or the creamy Payasam from Kerala, over and above being sweets, these have been part of the rich cultural tapestry of India. So, why not rustle up one of these recipes with a modern twist next time a hankering for something sweet comes over you? Thanks for letting my taste buds explode!
