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India’s culinary heritage is as diverse and vibrant as its culture, and nowhere is this more evident than in its collection of sweets and desserts. Whether served during festive occasions, as part of a daily meal or as offerings to the gods, desserts hold a place of deep significance in Indian households.
As you travel through India, each state, each city, and often each home has its unique take on desserts. Some desserts remain closely tied to the region’s identity and are difficult to find outside their state borders, making them all the more precious. The lesser-known desserts are often the rare desserts that you won’t find beyond the state let alone the flavour.
Parwal Mithai
Parwal Mithai is a unique dessert from the state of Bihar. It blends the subtle flavour of parwal (pointed gourd) with a rich, sweet filling. This lesser-known delicacy is made by hollowing out parwal, stuffing it with khoya (milk solids), and garnishing it with nuts and cardamom. Its texture combines the slight crunch of the vegetable with the creamy, melt-in-the-mouth sweetness of the filling. The result is a delightful, mildly spiced treat that offers a refreshing twist on traditional Indian sweets.
Sarbhaja
Sarbhaja is a lesser-known dessert from Bengal, made from layers of thickened milk, it's fried until crispy and golden, giving it a unique texture that’s both crunchy on the outside and soft on the inside. Flavoured with hints of cardamom and sugar, Sarbhaja offers a rich, creamy taste that melts in your mouth. This delicacy is particularly popular in Kolkata and is perfect for those who appreciate traditional Indian sweets with a distinctive flair.
Kharwas
Kharwas is a lesser-known Indian dessert, primarily from Maharashtra, made from colostrum milk. Its rich, creamy texture is similar to panna cotta but denser. Flavoured with cardamom, saffron, and sugar, Kharwas has a mildly sweet taste with a delicate hint of spice. The soft, custard-like consistency melts in your mouth, offering a unique culinary experience. Often served chilled, it’s a must-try dessert for those looking to explore regional Indian sweets.
Rasabali
Rasabali is a lesser-known Indian dessert from Odisha, known for its rich, indulgent flavours. Made from deep-fried flattened chhena (fresh cheese) patties soaked in sweetened, cardamom-flavoured milk, Rasabali offers a delightful balance of creaminess and sweetness. The dish's texture is soft yet slightly chewy, with the spongy chhena absorbing the fragrant milk. Traditionally served as a temple offering, this dessert is a must-try for those who enjoy unique, regional sweets with a luscious, melt-in-the-mouth experience.
Pootharekulu
Pootharekulu is a hidden gem from Andhra Pradesh, India, that you must try. This delicate dessert, often called "paper sweet," is made from thin rice starch sheets layered with ghee and powdered sugar and sometimes stuffed with jaggery or nuts. Its texture is light and flaky, almost like edible paper, melting in your mouth with every bite. The flavour balances sweetness and richness, offering a unique, indulgent taste experience.
Patoleo
Patoleo is a lesser-known Goan dessert you must try at least once. Made during festive occasions, it features rice flour dough wrapped in turmeric leaves and filled with a sweet coconut jaggery mixture. The turmeric leaves impart a unique earthy aroma, while the steamed texture is soft and delicate. The filling provides a sweet, caramel-like taste with a hint of spice from cardamom.
