Awan Bangwi To Bolo Sans Rival, 7 Lesser-Known Indian Desserts To Try

Indian sweets have earned themselves an international reputation. No matter where you go in the world, you’ll probably be able to find some form of barfi or mithai or gulab jamun tin lurking somewhere on a supermarket shelf. But even though the world is enamoured by Jalebi and laddoos, there’s a whole spectrum of sweet delights still to explore. 

Here are 7 lesser-known Indian sweets which deserve the spotlight.

7 Lesser-Known Indian Desserts To Try

1. Achappam

For anyone who’s ever celebrated Christmas in Kerala, these delicate rose cookies are an iconic piece of the traditions. A signature of the Syrian Christian community they are thought to be a remnant of the Dutch colonial influence in Kerala. They’re made from rice flour, egg and coconut milk batter and with a specialised mould. The mould is dipped in the batter and then into hot oil to create crispy fried treats.

Also Read: The History Of Indian Sweets: A Sweet Journey Through Time

2. Pootharekulu

A much-loved sweet from India’s south-eastern state of Andhra Pradesh, it’s a staple of festivals and religious occasions. The name comes from the Telugu words ‘Pootha’ meaning coating and ‘Reku’ meaning sheet and describes the multilayered nature of the sweet. Paper thin rice starch sheets are wrapped around a filling of sugar, jaggery or dry fruits – and in more modern versions, chocolate powder – for crisp layers of flavour.

3. Sarbhaja

Bengali sweets are known for their innovation and for their creative use of dairy products and Shor Bhaja or Sarbhaja, is no exception. Hailing from Krishna Nagar in Nadia, West Bengal this sweet is made of layers of thick cream – sometimes mixed with a small amount of khoya – deep fried in ghee and then dipped in sugar syrup and garnished with nuts.

4. Awan Bangwi

More than a dish in itself, Bangwi in Tripura describes a style of Lairu leaf-wrapped rice dishes. Sticky rice grains like guria or mami, ghee-sauteed cashew nuts and raisins are mixed together and steamed in a Lairu leaf cone. There are many different variations of Banwi that can be made, both sweet and savoury, but this type of dessert is made only in Tripura. 

5. Chak Hao Kheer

North East India is famous for its vast spectrum of rice varieties which find their way into almost every part of the meal. Made from black rice – also known as Forbidden Rice – cooked in milk with sugar, bay leaves, cardamom, coconut and cashews, it’s a rich rice pudding that’s native to Manipur but enjoyed in many states of the Northeast. 

6. Bolo Sans Rival

There are plenty of Goan desserts that as well-known across the country, be it the Christmas milk and marzipan sweets or the GI-tagged Bebinca, but Bolo Sans Rival is one that flies under the radar. The name means ‘dessert without rival’ and with layers of meringue sandwiched together with layers of thick buttercream, it’s not hard to see why. 

7. Kharvas

A Maharashtrian delicacy, Kharvas is a slow-cooked milk pudding made from colostrum, the first form of buffalo milk produced after the birth of a calf. There has been some controversy over this dish, but there are still many places where this creamy sweetened dessert is still a family favourite.