Know the Rich Diversity of Indian Sweets: From North to South

Know the Rich Diversity of Indian Sweets: From North to South

There is hardly any land as rich in cultural diversity as India. The country is colourful and vibrant due to its heritage, festivals and cuisine. Even among the Indian food culture, sweets or mithai hold a special place in our hearts. They have a connection to the country’s history and traditions, represent its diverse culture and retell its story. From the snowy peaks of the Himalayas to the tropical landscapes of the south, Indian sweets have been showcasing the country’s regional diversity with its vividness. In this article, we will try to explore the four expanses of the country based on its Dessert culture.

The North: A Celebration of Rich Flavors and Festive Indulgence

The Mughal Empire had the biggest influence in north India, and it can be seen in the sweets from this region. These sweets are rich and creamy due to the use of lots of milk. Some of the most popular sweets of India come from this region to showcase the country’s elaborate history.

  1. Gulab Jamun: Gulab Jamun has to be the most recognizable sweet from India. It is a soft ball of fried milk solid that has been soaked in sugar syrup. Rose water and cardamoms are optional but they are used to enhance the flavor of the sweet. Its popularity among the Indians can be seen by its presence in almost every Indian celebration.
  2. Peda: Peda is a rich sweet made from reduced milk. It has a fudge-like consistency with sugar and cardamom as added flavourings. It is said to have originated in Mathura, a north Indian city. This sweet is popular among the north Indian states and is almost a staple during festivities. It is even offered to deities and temples during religious events.
  3. Rasmalai: Rasmalai is a sweet that is said to have originated in the state of Bengal. It is a soft and spongy ball of cottage cheese that has been cooked with milk and has added flavours of cardamom, saffron and pistachio. It is also garnished with various types of chopped nuts to increase its taste and texture. This is a very popular sweet in northern parts of India.
  4. Gajar Ka Halwa: This sweet is the winter speciality of northern parts of India. It is a dessert made by cooking the grated carrot with milk, ghee and sugar over a low flame. Oftentimes, it is garnished with chopped nuts and cardamom to enhance its flavour. It is very popular during festivities and celebrations.

The South: A Symphony of Coconut, Jaggery, and Rice

If north Indian sweets are rich and creamy, south Indian sweets are a blend of natural ingredients to create a subtle balance of sweetness. Rice, coconut and jaggery are some of the most common ingredients used in these sweets. Many of these sweets are tied to religious sentiment and used in rituals and prayers to offer to the deities as ‘prasad’.

  1. Mysore Pak: Mysore Pak is the dessert that hails from the city of Mysore in the state of Karnataka. It is made with gram flour, sugar and lots of ghee. It is one of the most popular sweets from the land of the south. It has a melt-in-the-mouth texture with a rich flavour.
  2. Payasam: Payasam is the southern cousin of Kheer. It is a versatile dessert made from rice or vermicelli that is cooked in milk. Some people use coconut milk to give it the coconut flavour and add sugar or jaggery for its sweetness. Each of the states in South India has its recipe and variation of this sweet dish. It is one of the signature dishes of the south and is often offered as a prasad during religious events.
  3. Kozhukattai: Kozhukattai is a sweet from Southern India that is made with rice flour. It is a dumpling-style sweet where kneaded rice flour is filled with fillings like grated coconut, cardamom and melted jaggery. Oftentimes, it is compared to Maharastra’s Modak. It is one of the traditional sweets made during the festivities of Ganesh Chaturthi. Another variant of Kozhukattai is made with wheat flour in some parts of Kerala.
  4. Ada Pradhaman: Ada Pradhaman is a sweet that comes from Kerala in the Southern part of India. It is made with rice paste or flake that is mixed in syrup made up of coconut milk and jaggery. Various nuts and cardamoms are added to enhance their flavour. It is one of the most popular sweet dishes in Kerala and on the day of the festival of Onam, it is specially prepared as prasad.
  5. Obbattu: Obbattu is a sweet kind of flatbread that is popular in south India. It has various names based on the state or language but the common ingredients are gram flour or wheat flour, sugar or jaggery, and ghee. This is considered a special dish during various festivals and celebrations in many states.

A Sweet Confluence of Traditions

In India, sweets are more than just dessert. They carry the history and culture of the country. Showcase the culinary mastery of the Indian cooks and add flavour to Indian celebrations. They help to bring happiness to people and bring them closer as a community. In most cases, these sweets are also taken as a blessing from their gods during religious festivals. With their simple ingredients and recipe, Indian sweets also demonstrate that simplicity can also evoke the sense of sweetness and joy of life.