Indian sweets, often called mithai, come in a remarkable range of textures and flavours. Some are syrupy and best served warm; others are milky, nutty or delicately flaky. Traditions and recipes vary across regions and families, but these ten favourites make a tempting introduction. How many have you tried?
1. Gulab jamun
Soft, fried balls soaked in fragrant sugar syrup, often flavoured with cardamom or rose. They’re lovely served warm, with a small portion going a long way.
2. Jalebi
Bright spirals of fried batter dipped in syrup, jalebi offers a crisp, sticky bite. It is often enjoyed fresh, sometimes alongside a hot drink or a savoury breakfast, depending on local tradition.
3. Rasgulla
These light, spongy balls are made from fresh curdled milk and served in syrup. They are strongly associated with eastern India, although regional histories and recipes are varied.
4. Ras malai
Soft milk-based rounds sit in sweetened, often cardamom-scented milk. Served chilled, ras malai has a very different texture from a crisp sweet such as jalebi.
5. Kaju katli
This thin, smooth cashew sweet is cut into diamond shapes and often presented as a gift. Its flavour is gently nutty, with a rich, melt-in-the-mouth texture.
6. Besan laddu
Roasted gram flour, ghee and sugar are brought together into round sweets. The roasting gives them a warm, nutty aroma. Recipes may include cardamom or chopped nuts.
7. Barfi
Barfi is a broad family of dense sweets cut into pieces. Milk, coconut, nuts and other ingredients can all feature, so check which kind you’re trying rather than expecting every barfi to taste the same.
8. Peda
Small, soft rounds often made from reduced milk solids and sugar, peda can be flavoured with cardamom, saffron or nuts. It’s a familiar choice for celebrations and gifting.
9. Soan papdi
This delicate sweet is known for its fine, flaky layers that break apart easily. Its light texture makes it stand out from denser milk-based mithai.
10. Mysore pak
Associated with Karnataka, Mysore pak is made with gram flour, ghee and sugar. Depending on the recipe, it can be firm and crumbly or softer and more melt-in-the-mouth.
Choosing your first box
If you like syrupy desserts, begin with gulab jamun or rasgulla. Prefer nuts? Try kaju katli or besan laddu. For something airy, pick soan papdi. Check ingredients and allergen information before sharing: many mithai contain milk, nuts or gram flour, and storage needs differ by type.
There’s no need to choose a winner. Sampling different sweets is part of the pleasure, especially when there’s someone to share them with.