Indian Desserts: Sweet Treats from Mysore and Beyond

When you think of Indian desserts, handmade sweets made with milk, sugar, cardamom, and nuts, often tied to festivals and family traditions. Also known as mithai, they’re not just sugar—they’re culture, memory, and celebration in every bite. From the sticky, syrup-soaked gulab jamun to the delicate, spun-sugar phool jhadi, a rare, cotton-candy-like sweet made by hand with rose water and cardamom, these treats carry flavors passed down for generations. Unlike Western cakes or cookies, most Indian desserts are cooked slowly, simmered in syrup, or fried to perfection, then dusted with pistachios or saffron. They’re served at weddings, Diwali, and even just because it’s Tuesday.

What makes them different isn’t just the ingredients—it’s how they’re used. Indian sweets, a broad category including barfi, laddoo, jalebi, and more, each with regional variations aren’t just eaten alone. They’re paired with savory snacks, served after spicy curries to cool the palate, or even given as gifts in ornate boxes. You’ll find them alongside chutney pairings, the sweet-tangy condiments that balance heat and richness in Indian meals, like a spoonful of mango chutney next to a piece of kheer. And while they look delicate, many last for weeks if stored right—unlike what you might assume. There’s a whole science to keeping them fresh, from sealing them in airtight tins to avoiding humidity, which can turn a crisp barfi into a soggy mess.

Some of these sweets are fading away. Phool jhadi, for example, is hard to find now—only a few street vendors still make it by hand. Others, like rasgulla or peda, are everywhere, but their versions vary wildly from city to city. In Mysore, you’ll find unique takes with local ingredients like sandalwood-infused sugar or jasmine-flavored milk. The collection below dives into exactly that: the real stories behind the sweets you love, the ones you’ve never heard of, and the simple tricks to make them last longer. Whether you’re trying to recreate a childhood treat or just want to know why your jalebi turned out greasy, you’ll find the answers here—no fluff, no guesswork, just the facts that matter.