Mysore Pak To Modak: Explore Regional Sweets Of India

Mysore pak was first prepared in the kitchens of the Mysore Palace during the regime of Krishna Raja Wadiyar IV, by a palace cook named Kakasura Madappa. It is a concoction of gram flour, ghee, and su

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Poothareku is a popular Indian sweet made from jaya biyyam rice batter, powdered sugar, and ghee, wrapped in a wafer-thin rice starch layer and filled with sugar, fruits, and nuts.

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Modak, a sweet pastry with a coconut and jaggery filling, has a soft shell made from rice flour and khowa, with steamed versions often served with ghee.

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Petha is a sweet candy from North India and Pakistan, made from ash gourd pieces soaked in lime water and cooked in sugar syrup.

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Adhirasam, kajjaya or athrasa in Kannada, ariselu in Telugu, anarasa in Marathi, Airsa in Chhattisgarhi, or Arisa pitha in Odia is a type of Indian sweet made out of rice, jaggery, and ghee.

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Patishapta is a popular rice crepe recipe, made by soaking rice overnight, grinding it, and filling it with kheer or coconut-and-jaggery mixture.

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Ghevar is a disc-shaped sweet cake made with flour, ghee, and sugar syrup, fried to a golden honeycomb-like texture, with toppings like saffron, spices, and nuts.

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