It is most often eaten in the north and west, and usually involves a mix of ghee, water, sugar, spices and sometimes milk.
Laddoo is another blanket term used for several sphere-shaped sweets, with variations across the country
Barfi, again, is a word used for several variations of similar sweets.
Soft, pale pedas are a mainstay of Indian mithai (sweet) shops.
Same as every Indian, Gulab Jamun is my most favorite sweet.
In North India, it is often served with rabri, a condensed milk-based dessert.
Kalkhand is a popular type of milk cake, said to have originated either in the northern state of Punjab or in the western state of Rajasthan
Soan papdi is a popular gifting option on Diwali in the north—and with good reason!
In East India, sweets are often called mishti, and of these, the most popular is by far the roshogolla or rasgulla.
The end result is a wonderfully soft dumpling that releases rich, flavored milk when you dig into it.
Sandesh has several variations, most of which use chenna.
This decadent brown sweet is popular in the western states of Gujarat and Rajasthan.
This ridiculously simple dish is usually made from very few ingredients, and yes, once again, cardamom features on the list.