Sweet Country!

India has a large collection of luscious sweets, each region is well-known for its unique variety. Every sweet taste different and no two sweets have the same aroma. This matchless delicacy made India to stand as a ‘Sweet Country’.

India has a rich and famous Festive Cuisine. The zeal of celebration and high spirits of enthusiasm is carried all over the festive season with scrumptious festival dishes. Numerous tempting delicacies are prepared in different regions of India on festive occasions. Spelling sweet dishes and desserts enhance the ease of celebration. Explore the cuisine of most popular Indian festivals below

  • Diwali – Cashew Burfi, Jalebi
  • Makar Sankranti – Bobbatlu/Bakshalu (Andhra), Puran Poli (Marathi), Ariselu
  • Holi – Gujia (north Indian) called Kajjikayalu in Andhra
  • Ganesh Chaturthi – Modak
  • Navratri – Motichoor Laddu
  • Janmashtami – Shrikhand
  • Maha Shivaratri – Sweet Kachori
  • Eid al-Fitr – Phirni
  • Rakshabandhan – Laddu, Barfi
  • Ramanavami – Panakam, Payasam
  • Onam – Dryfruit Kesari
  • Karwachauth – Pua
  • Vasant panchami – Kesar Halwa
  • Nagpanchami – Black sesame laddu/chigali unde
Sweet History:

Indian sweets are called as ‘Mithai’, derived from the word ‘mitha’ which means sweet.

Mysore Pak: This soft and lip-smacking sweet was first prepared in the Mysore Palace, and served to the royal family. From then on, it became a ‘Royal sweet’ and was named ‘Mysore Pak’.

Laddu: The most well known and universal Indian sweet. It is widely believed to originate from the Mithilanchal region of Bihar during the times of Chandragupt Maurya. Tirupati Laddu, is so popular that over a million Laddu are distributed every week from a single temple of Lord Venkateswara.

Kalakand: This milk cake is the most favourite to many Indians. It was invented in 1947 by Baba Thakur Das in Alwar, Rajasthan, India.

Jalebi: This sticky chewy sweet is usually in orange colour. In 1900s, jalebi was used to hold ice-cream until the invention of cones! The earliest written references to the sweet are found in 13th-century. The sweet was traditionally given to the poor during Ramadan.

Rasgulla: The delightful taste of sponge Rasgullas was created in the temple town of Puri in the eastern state of Orissa.

Gulab Jamun: This colourful, round sweet balls are very popular. The word ‘gulab jamun’ comes from Persian, gulab, ‘rose’ referring to the rosewater-scented syrup and the Hindi word ‘jamun’.