Beyond Rasgulla and Gulab Jamun: 10 Hidden Indian Sweets You Need to Taste

India’s culinary landscape is renowned for its sweets — sugary treasures like gulab jamun, jalebi, and rasgulla have become global ambassadors of Indian dessert culture. However, beyond these chart-toppers lies a constellation of lesser-known traditional sweets, each with a unique story, regional twist, and flavor profile that deserves the spotlight. If you’re a dessert enthusiast or a curious foodie, here are 10 lesser-known Indian sweets that are worth discovering: 1. Patoleo (Goa) A fragrant Goan specialty, Patoleo (or Patoli) is a monsoon-season delight made from turmeric leaves. Rice flour is spread on the leaf, filled with a mixture of jaggery and freshly grated coconut, then steamed. The turmeric leaf imparts a distinct earthy aroma, while the coconut-jaggery core melts in the mouth. Traditionally prepared during festivals like Nag Panchami and Independence Day, Patoleo reflects Goa’s confluence of Hindu and Catholic traditions. 2. Khira Gaintha (Odisha) Khira Gaintha is a rustic dessert from Odisha that combines steamed rice flour dumplings with thickened sweetened milk. The dumplings are soft and chewy, soaking up the creamy richness of the milk. Often flavored with cardamom and a touch of ghee, this dish is especially popular during festivals like Manabasa Gurubar, and its comforting texture makes it a perfect winter treat. 3. Adhirasam (Tamil Nadu) Often described as South India’s answer to a doughnut, Adhirasam is a deep-fried sweet made from rice flour and jaggery. The dough is fermented overnight, resulting in a slightly tangy note that balances the sweetness. Crispy on the outside and soft within, Adhirasam is a must during Diwali in Tamil households but remains relatively unknown outside the southern states. 4. Pootharekulu (Andhra Pradesh) This unique sweet from Andhra Pradesh is as much a visual marvel as it is a culinary delight. Known as “paper sweet,” Pootharekulu features ultra-thin rice starch sheets (resembling paper) that are folded with ghee, powdered sugar, and sometimes dry fruits. Making the rice paper is an intricate process that requires expert hands. The sweet is light yet indulgent and showcases the artistry of rural confectioners. 5. Chhena Jhili (Odisha) If you love rasgulla, you must try Chhena Jhili. Hailing from the town of Nimapara in Odisha, this sweet is made from chhena (fresh paneer), kneaded and fried to a golden brown, then soaked in sugar syrup. Unlike rasgulla, which is spongy, Chhena Jhili has a denser, richer texture with hints of caramel from the frying process. It's a must-try for lovers of milk-based sweets. 6. Kharwas (Maharashtra) Kharwas is a silky steamed dessert made from colostrum milk — the first milk produced by a cow after giving birth. Flavored with cardamom and occasionally saffron, it has a pudding-like texture and a delicate, wholesome flavor. Due to the limited availability of colostrum, Kharwas is rarely sold commercially, making it a cherished homemade specialty in Maharashtra and parts of Karnataka. 7. Sutarfeni (Gujarat) Sutarfeni is Gujarat’s answer to cotton candy — a flaky, fibrous sweet made from spun rice flour roasted in ghee and layered with sugar syrup. Often garnished with crushed pistachios and saffron, it melts in your mouth instantly. This sweet is especially popular during weddings and Diwali, and though it resembles Middle Eastern phyllo desserts, Sutarfeni holds a distinctly Indian flavor profile. 8. Makhan Bada (Bihar) Makhan Bada is a crunchy, deep-fried dessert from Bihar that looks like a doughnut but tastes more like a flaky biscuit soaked in sugar syrup. Made with all-purpose flour and ghee, its rich, buttery flavor is often enhanced with cardamom. It is a close cousin of the Rajasthani Balushahi, but tends to be denser and crispier. Makhan Bada is a popular offering during weddings and religious ceremonies. 9. Sannas with Coconut Jaggery (Konkan Coast) While Sannas are better known as a spongy, fermented rice cake served with curries, the sweet version — stuffed with coconut and jaggery — is a little-known gem. Steamed and subtly sweet, these Sannas are a part of coastal culinary traditions, especially in the Konkan belt. The hint of fermentation adds depth and complexity to the otherwise simple sweet. 10. Malaiyo (Varanasi) Available only during the chilly winter mornings in Varanasi, Malaiyo (or Nimish) is a cloud-like dessert made from milk froth, flavored with saffron and cardamom. It’s light as air, disappearing on the tongue in seconds, yet leaves behind a trace of creamy sweetness. Prepared using dew-exposed milk overnight, it is sold in small clay cups (kulhads) — a seasonal delicacy that feels like magic in a bowl. Why These Sweets Matter India’s sweet heritage is not just about satisfying your sweet tooth — it’s a reflection of local climates, religious customs, seasonal ingre

May 12, 2025 - 12:35

Beyond Rasgulla and Gulab Jamun: 10 Hidden Indian Sweets You Need to Taste

India’s culinary landscape is renowned for its sweets — sugary treasures like gulab jamun, jalebi, and rasgulla have become global ambassadors of Indian dessert culture. However, beyond these chart-toppers lies a constellation of lesser-known traditional sweets, each with a unique story, regional twist, and flavor profile that deserves the spotlight.

If you’re a dessert enthusiast or a curious foodie, here are 10 lesser-known Indian sweets that are worth discovering:

1. Patoleo (Goa)

A fragrant Goan specialty, Patoleo (or Patoli) is a monsoon-season delight made from turmeric leaves. Rice flour is spread on the leaf, filled with a mixture of jaggery and freshly grated coconut, then steamed. The turmeric leaf imparts a distinct earthy aroma, while the coconut-jaggery core melts in the mouth. Traditionally prepared during festivals like Nag Panchami and Independence Day, Patoleo reflects Goa’s confluence of Hindu and Catholic traditions.

2. Khira Gaintha (Odisha)

Khira Gaintha is a rustic dessert from Odisha that combines steamed rice flour dumplings with thickened sweetened milk. The dumplings are soft and chewy, soaking up the creamy richness of the milk. Often flavored with cardamom and a touch of ghee, this dish is especially popular during festivals like Manabasa Gurubar, and its comforting texture makes it a perfect winter treat.

3. Adhirasam (Tamil Nadu)

Often described as South India’s answer to a doughnut, Adhirasam is a deep-fried sweet made from rice flour and jaggery. The dough is fermented overnight, resulting in a slightly tangy note that balances the sweetness. Crispy on the outside and soft within, Adhirasam is a must during Diwali in Tamil households but remains relatively unknown outside the southern states.

4. Pootharekulu (Andhra Pradesh)

This unique sweet from Andhra Pradesh is as much a visual marvel as it is a culinary delight. Known as “paper sweet,” Pootharekulu features ultra-thin rice starch sheets (resembling paper) that are folded with ghee, powdered sugar, and sometimes dry fruits. Making the rice paper is an intricate process that requires expert hands. The sweet is light yet indulgent and showcases the artistry of rural confectioners.

5. Chhena Jhili (Odisha)

If you love rasgulla, you must try Chhena Jhili. Hailing from the town of Nimapara in Odisha, this sweet is made from chhena (fresh paneer), kneaded and fried to a golden brown, then soaked in sugar syrup. Unlike rasgulla, which is spongy, Chhena Jhili has a denser, richer texture with hints of caramel from the frying process. It's a must-try for lovers of milk-based sweets.

6. Kharwas (Maharashtra)

Kharwas is a silky steamed dessert made from colostrum milk — the first milk produced by a cow after giving birth. Flavored with cardamom and occasionally saffron, it has a pudding-like texture and a delicate, wholesome flavor. Due to the limited availability of colostrum, Kharwas is rarely sold commercially, making it a cherished homemade specialty in Maharashtra and parts of Karnataka.

7. Sutarfeni (Gujarat)

Sutarfeni is Gujarat’s answer to cotton candy — a flaky, fibrous sweet made from spun rice flour roasted in ghee and layered with sugar syrup. Often garnished with crushed pistachios and saffron, it melts in your mouth instantly. This sweet is especially popular during weddings and Diwali, and though it resembles Middle Eastern phyllo desserts, Sutarfeni holds a distinctly Indian flavor profile.

8. Makhan Bada (Bihar)

Makhan Bada is a crunchy, deep-fried dessert from Bihar that looks like a doughnut but tastes more like a flaky biscuit soaked in sugar syrup. Made with all-purpose flour and ghee, its rich, buttery flavor is often enhanced with cardamom. It is a close cousin of the Rajasthani Balushahi, but tends to be denser and crispier. Makhan Bada is a popular offering during weddings and religious ceremonies.

9. Sannas with Coconut Jaggery (Konkan Coast)

While Sannas are better known as a spongy, fermented rice cake served with curries, the sweet version — stuffed with coconut and jaggery — is a little-known gem. Steamed and subtly sweet, these Sannas are a part of coastal culinary traditions, especially in the Konkan belt. The hint of fermentation adds depth and complexity to the otherwise simple sweet.

10. Malaiyo (Varanasi)

Available only during the chilly winter mornings in Varanasi, Malaiyo (or Nimish) is a cloud-like dessert made from milk froth, flavored with saffron and cardamom. It’s light as air, disappearing on the tongue in seconds, yet leaves behind a trace of creamy sweetness. Prepared using dew-exposed milk overnight, it is sold in small clay cups (kulhads) — a seasonal delicacy that feels like magic in a bowl.

Why These Sweets Matter

India’s sweet heritage is not just about satisfying your sweet tooth — it’s a reflection of local climates, religious customs, seasonal ingredients, and regional craftsmanship. While the big names like barfi and peda dominate the mainstream narrative, these lesser-known sweets offer an authentic glimpse into India's diverse food culture.

They are often made in small batches, rooted in home kitchens or specific communities, and use techniques passed down through generations. Trying them is not just an act of indulgence, but a journey into India’s cultural and culinary soul.

Final Thoughts

As modernity and globalization reshape India’s food preferences, many traditional sweets risk fading into obscurity. But a growing number of food lovers and regional entrepreneurs are now reviving these heritage recipes — often with modern twists and packaging.

So the next time you're in India or browsing an Indian sweet shop, go beyond the familiar. Ask for the local favorites, the “hidden menu” of sweets, and give your palate something new to celebrate.

After all, India has more than just sweets — it has stories made of sugar, ghee, and love.