A delicious Mughlai dessert known as Shahi Tukda is made of bread that has been cooked in sugar syrup and garnished with cardamom, almonds, and a thick milk drizzle.
Thin pancakes with a sweet coconut and khoya filling, known as patishapta, are a Bengali treat that is typically served with a dollop of sugar syrup.
Keralan dessert ada pradhaman is made with rice flour, coconut milk, and jaggery. The dish is slow-cooked until it is creamy and has banana and cardamom flavours.
A classic Goan dessert, bebinca is created with sugar, eggs, and coconut milk. It is caramelised on top and cooked slowly for a dense texture.
India's western coast is home to the traditional dessert known as patoleo. It is prepared by stuffing rice flour with a blend of coconut and jaggery, wrapping it in turmeric leaves, and steam-baking it.
A unique Maharashtrian dessert, kharwas is produced from fresh cow or buffalo milk and frequently scented with cardamom. To give it a pudding-like texture, it is laid aside for a short while.
Another name for it is black rice pudding. Almonds, raisins, cashews, chewy black rice, sweet jaggery, and fragrant cardamom combine to make this delectable Assamese delicacy.