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Adhirasam looks similar to a vada but is a Diwali sweet in Tamil Nadu. It is made using jaggery.
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Anarsa is eaten mostly during Diwali in Central and Northern India and is made of jaggery, rice, poppy seeds and ghee.
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The Balushahi is made of refined flour and are deep-fried in ghee and glazed with sugar syrup.
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Boorelu is a festival sweet made of rice balls, fried and stuffed with grated coconut, sugar and dried fruits
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Popular in Karnataka, the Chiroti is a part of all weddings in the state.
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Dharwad pedha originated in Karnataka and is a dessert that is around 175 years old. These are made of milk, sugar and condensed milk.
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Gaavlu is the Telugu word for shells and the sweet resembles them. This is made of a mixture of rice flour and milk.
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A popular sweet from Haryana, the Ghewar is made from arrowroot or cornflour, ghee, kewda essence and sugar.
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Gond originated in Rajasthan but is eaten extensively in Haryana as well. Gond laddus are made of flour, ground sugar, ghee, makhane, edible gum resin or ‘gond’.
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The Khaja is normally prepared as an offering to Lord Jagannath of Puri, Odisha and are made with flour and dipped in sugar syrup.
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A delicious combination of fried flat bread and condensed milk eaten in Bihar after the Chhath Pooja.
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Kulfi is a frozen milk based dessert widely loved in North India but available across the country. Kulfis are Indian variants of the ice cream made of condensed milk.
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Ariselu is similiar to the pitha in Odisha made from rice flour, ghee and jaggery.
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Malpoas are mainly eaten in West Bengal. These are deep fried round cakes made of refined flour and semolina and then dipped in syrup.
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Jodhpur’s pride – the famous Mawa Kachoris – is a dish invented by the city’s Rawat Mishthan Bhandar. It is made of kalakand stuffed in kachoris.
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Makhan Malai is a dish made from milk cream. India’s lightest dessert comprises saffron flavoured frothed cream made by hanging unsalted butter overnight and then aerating it by beating it.
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Moong Daal Halwa is made from moong – a type of lentil, ghee and sugar.
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According to legend, Mysore pak first originated in the kitchen of the Mysore Palace in Karnataka. It is prepared with butter, ghee, sugar and gram flour.
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Holige or Obbattu is a dessert served during auspicious occasions and during important festivals. In Maharashtra it is called Puran Poli. This is a type of flat bread made of rice flour, grated coconut and jaggery.
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Srivilliputtur is the place for Palkova which is made from boiling milk with sugar. According to legend, Palkova came from a Haryana family settled here.
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Pitha is a rice flour cake eaten widely in West Bengal and Orissa. There are many varieties of pithas. Jaggery and coconut are key ingredients for pithas.
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Palangtod looks like Kalakand but has a distinct taste. Popular in Sonipat , Panipat and Rohtak.
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The name Pootharekulu is derived from a Telugu word meaning coated (Putha) sheets( Rekulu). Made out of starched rice, black gram, sugar and ghee, this is also known as the paper sweet because of its appearance.
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The signature sweet dish of Lucknow.
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Sweet Seedai is a hard sweet made with jaggery.
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Seeyam is a lentil and sugar ball coated with rice and urad daal batter and fried in oil. Popular in Chennai.
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Kesari Bhath is popular in Karnataka and is called Sheera or Sooji Halwa in North India. Semolina, sugar, ghee, water and milk are used to prepare this dessert.
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Mostly a staple of Delhi and Haryana, the sohan halwa is made by solififying a mixture of water, sugar, milk and cornflour. Saffron, ghee almonds, pistachios and cardamom seeds are added abundandtly.
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Sunnundalu is an Andhra Pradesh delicacy and is a variant of the laddu. It is made of urad daal, ground sugar, cardamom seeds and ghee.
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A staple of Bihar, Jharkhand and eastern Uttar Pradesh, thekuas are normally made during the Chhath puja. They are made of wheat flour, melted sugar and ghee.
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The earthy jalebis are primarily a staple of North India but can be found in sweet shops everywhere in the country and are made from flour batter and are deep fried.
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Made with milk solid khoya and sugar and deep fried, the gulab jamun can easily beat rasgulla as India’s main dessert.