India itself is a country with diversity either in language, clothes ,dishes or sweets. Indian Sweets are pride of India. Each state offers its own signature treat that reflect culture & tradition. So let’s discuss the flavourful tour of all states sweet- one mithai at a time.

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Mithai Map of India: A Sweet Journey Through Every State

State/Region	Signature Indian sweets
Uttar Pradesh	Balushahi
West Bengal	Rasgulla
Bihar	Khaja (Silao)
Rajasthan	Ghewar
Punjab	Pinni
Maharashtra	Puran Poli
Gujarat	Mohanthal
Odisha	Chhena Poda
Tamil Nadu	Athirasam
Kerala	Ada Pradhaman
Karnataka	Mysore Pak
Andhra Pradesh	Pootharekulu
Telangana	Qubani ka Meetha
Assam	Pitha (Til Pitha, Narikol Pitha)
Manipur	Chakhao Kheer (Black Rice Pudding)
Uttarakhand	Singori (wrapped in leaf)
Himachal Pradesh	Mittha (sweet rice)
Chhattisgarh	Dehrori
Madhya Pradesh	Mawa Bati
Arunachal pradesh	khapse
Jharkhand	Thekua
Mizoram	Koat Pitha
Sikkim	Sel Roti
Tripura	Awan Bangwi
Haryana	Meethe chawal
Meghalaya	Pukhlein
Nagaland	Sweet sticky Rice
Goa	Bebinca

🏵️ Andhra Pradesh – Pootharekulu

Thin as paper and sweet as dreams, Pootharekulu is made by layering rice starch sheets with jaggery, sugar, and ghee. Originating from Atreyapuram, this melt-in-mouth sweet is a testament to Andhra’s ingenuity.

🥥 Arunachal Pradesh – Khapse

A crunchy, deep-fried biscuit made during Losar (Tibetan New Year), Khapse comes in intricate shapes and is subtly sweet. It’s more than a snack—it’s a festive symbol of joy and prosperity.

🍯 Assam – Pitha

Assam’s Pitha comes in many forms—steamed, fried, or roasted. The most beloved is Til Pitha, made with sticky rice and sesame-jaggery filling, often served during Bihu celebrations.

🧈 Bihar – Khaja

Layered, flaky, and soaked in sugar syrup, Khaja from Silao is a centuries-old treat believed to have been served in ancient Buddhist monasteries. It’s crisp on the outside, soft inside, and utterly addictive.

🍮 Chhattisgarh – Dehrori

Made with fermented rice and curd, Dehrori is deep-fried and dipped in sugar syrup. It’s a festive sweet, especially popular during Diwali and local tribal celebrations.

🥛 Goa – Bebinca

This Indo-Portuguese layered dessert is rich with coconut milk, eggs, and ghee. Bebinca is baked slowly, one layer at a time, making it a labor of love and a Christmas staple. It’s a flavorful part of Indian sweets.

🍠 Gujarat – Mohanthal

Indian Sweets mainly include Barfi, One of them is Mohanthal. A fudgy gram flour sweet infused with cardamom and garnished with nuts, Mohanthal is often served during Janmashtami. It’s dense, aromatic, and deeply satisfying.

🍨 Haryana – Meethe Chawal

Saffron-infused sweet rice cooked with ghee, sugar, and dry fruits, Meethe Chawal is a simple yet festive dish often made during Basant Panchami and weddings.

🍡 Himachal Pradesh – Mittha

A traditional sweet rice dish made with raisins, dry fruits, and sugar, Mittha is served during community feasts and religious ceremonies in the hills.

🥥 Jharkhand – Thekua

Crunchy and caramelized, Thekua is a deep-fried wheat flour cookie flavored with coconut and cardamom. It’s the soul of Chhath Puja and a beloved snack year-round.

🍩 Karnataka – Mysore Pak

Created in the royal kitchens of Mysore, this ghee-laden gram flour sweet is rich, crumbly, and melts in your mouth. It’s a Diwali essential and a symbol of Karnataka’s regal past.

🍮 Kerala – Ada Pradhaman

A luscious payasam made with rice ada, coconut milk, jaggery, and ghee, Ada Pradhaman is the crown jewel of Onam feasts. It’s creamy, fragrant, and soul-warming.

🍬 Madhya Pradesh – Mawa Bati

Think of it as a richer cousin of gulab jamun—Mawa Bati is stuffed with dry fruits, deep-fried, and soaked in syrup. It’s a festive favorite in Malwa and Bundelkhand regions.

🍥 Maharashtra – Puran Poli

A sweet flatbread stuffed with jaggery and chana dal, Puran Poli is made during Holi and Ganesh Chaturthi. It’s hearty, wholesome, and best served with a dollop of ghee.

🍚 Manipur – Chakhao Kheer

Made with aromatic black rice, Chakhao Kheer is a visually stunning dessert. It’s naturally sweet, nutty, and often served during weddings and harvest festivals.

🍘 Meghalaya – Pukhlein

A jaggery-sweetened rice flour pancake, Pukhlein is deep-fried and served during local festivals. It’s simple, rustic, and pairs beautifully with tea.

🍮 Mizoram – Koat Pitha

Banana and rice flour fritters sweetened with jaggery, Koat Pitha are chewy, dense, and deeply comforting. They’re a staple during Mizo celebrations.

🍡 Nagaland – Sweet Sticky Rice

Cooked with coconut milk and sugar, Nagaland’s sweet sticky rice is often served wrapped in banana leaves. It’s a gentle, fragrant dessert enjoyed during tribal festivals.

🍰 Odisha – Chhena Poda

Odisha’s pride, Chhena Poda is a baked cheese dessert made with caramelized sugar and paneer. Legend says it was invented by accident—and thank goodness for that!

🍮 Punjab – Pinni

Made with wheat flour, ghee, jaggery, and nuts, Pinni is a winter favorite. It’s dense, nutritious, and often shaped into bite-sized balls for easy snacking.

🍯 Rajasthan – Ghewar

A honeycomb-textured disc soaked in sugar syrup and topped with rabri, Ghewar is the showstopper of Teej and Raksha Bandhan. It’s crunchy, creamy, and utterly regal.

🍬 Sikkim – Sel Roti

A ring-shaped rice flour doughnut, Sel Roti . It’s made during Dashain and Tihar, and often paired with yogurt or curry. This Indian Sweet is crispy outside and soft inside

🍮 Tamil Nadu – Athirasam

A deep-fried rice flour and jaggery disc, Athirasam is chewy, aromatic, and made during Diwali. It’s a legacy sweet with roots in temple kitchens.

🍥 Telangana – Qubani Ka Meetha

A Hyderabadi gem, Qubani Ka Meetha is made from stewed apricots, garnished with cream or custard. It’s rich, tangy, and often served at weddings.

🍡 Tripura – Awan Bangwi

Made with sticky rice, cashews, raisins, and ghee, Awan Bangwi is steamed in banana leaves and served during tribal festivals. It’s earthy and celebratory.

🍮 Uttar Pradesh – Balushahi

Flaky, deep-fried, and soaked in syrup, Balushahi is a festive staple across UP. It’s like a rustic doughnut with a royal twist—crisp outside, soft inside.

🍬 Uttarakhand – Singori

Wrapped in a maalu leaf, Singori is a cone-shaped sweet made with khoya and coconut. It’s fragrant, creamy, and a Kumaoni specialty.

🍥 West Bengal – Rasgulla

Soft, spongy cheese balls soaked in light syrup, Rasgulla is Bengal’s most iconic sweet. It’s light, airy, and a symbol of Bengali hospitality.

INDIA HAVE MANY MORE SWEETS KNOWN FOR THERE TASTE MADE OF MILK,JAGGERY,SUGAR,DRY FRUITS etc.

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🌟 Conclusion: A Nation Sweetened by Diversity

From the snowy hills of Himachal to the tropical coasts of Kerala, India’s sweets are more than just desserts—they’re cultural expressions, family heirlooms, and festival essentials. Each mithai tells a story: of harvests, rituals, royal kitchens, and everyday joy. Whether you’re a food blogger, a curious cook, or a mithai enthusiast, exploring these regional treasures is a delicious way to understand India’s soul. Indian sweets have a lot of variety from Pootharekulu to Rasgulla with different flavour and culture.

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