North Indian sweets popular and delicious treats

India’s food culture is as diverse as its people—and when it comes to sweets, the northern part of the country is unmatched in variety, richness, and flavour. From royal Mughlai desserts to rustic Punjabi sweets, famous North Indian mithais have become a staple at every celebration.

Whether it’s a wedding, Diwali, Holi, or just a family get-together, regional sweets from North India are loved by generations. Their recipes are often steeped in centuries of tradition and passed down with pride. In this blog, we take you through the most iconic North Indian sweets, their origins, cultural significance, and even where to find them in Singapore.

The Sweet Culture of North India

North India is known for its love of rich, indulgent food, and sweets are no exception. Whether it’s ghee-laden halwa or syrupy gulab jamun, the sweets here reflect the warmth and hospitality of the region.

Sweets are not just for dessert—they are often the centrepiece of festivals, family gatherings, and even temple rituals. In cities like Delhi, Lucknow, Amritsar, and Varanasi, you’ll find sweet shops on every street corner, offering fresh batches of beloved North Indian mithai.

Famous North Indian Mithai You Must Try

Here are some of the most beloved North Indian sweets:

1. Gulab Jamun

These deep-fried balls made from khoya are soaked in rose-flavoured sugar syrup. Soft, syrupy, and melt-in-the-mouth, gulab jamun is a timeless classic.

2. Rasgulla and Rajbhog

Though originally Bengali, rasgulla and its richer cousin, rajbhog, are widely loved across North India too. Made from chhena (paneer), they’re spongy, juicy, and often served chilled.

3. Jalebi

This iconic sweet is made by deep-frying flour batter in swirls and soaking them in saffron-infused syrup. Crispy on the outside and juicy inside, jalebi is a morning favourite in places like Delhi and Jaipur.

4. Barfi

Barfi is a fudge-like sweet made from milk solids and sugar, available in flavours like coconut, pista, badam, and chocolate. It’s a festive must-have.

5. Ladoo

From besan ladoo to boondi and motichoor, these round sweets are essential during weddings and pujas.

6. Kaju Katli

This cashew-based sweet is smooth, diamond-shaped, and often decorated with silver foil. It’s especially popular during Diwali.

7. Soan Papdi

Flaky, light, and sweet, soan papdi is often gifted in festive boxes and loved for its unique texture.

8. Kalakand

A soft milk cake with a grainy texture, kalakand is made by reducing milk and combining it with sugar and cardamom.

9. Peda

Soft, dense, and infused with cardamom, peda is often offered in temples and during religious rituals.

10. Imarti

Similar to jalebi but thicker and made from urad dal, imarti is rich, crunchy, and full of flavour.

For a wider list of sweets you can try in Singapore, check out Akasa's blog on Indian sweet desserts.

Royal Touch: Mughlai Desserts That Defined Luxury

The Mughlai influence brought richness to North Indian cuisine, and its desserts are no less extravagant. Here are some royal treats you must explore:

1. Shahi Tukda

A decadent bread pudding made with ghee-fried bread slices soaked in sugar syrup and topped with thick rabri (sweetened milk), dry fruits, and saffron.

2. Phirni

Served in earthen pots, phirni is made from ground rice, milk, and sugar. It has a creamy texture and is flavoured with rose water or saffron.

3. Kheer

This rice pudding, slow-cooked with milk, sugar, and cardamom, is a sacred and celebratory dessert served across homes and temples.

4. Sheer Khurma

Prepared especially during Eid, this Mughlai vermicelli pudding is rich with dates, nuts, milk, and ghee.

These Mughlai desserts often featured in royal banquets and are still favourites in North Indian fine dining.

Traditional Punjabi Sweets and Their Heritage

Punjabi cuisine is bold, flavourful, and generous—and so are its sweets. Here are some iconic Punjabi sweets:

1. Pinni

Made with wheat flour, ghee, jaggery, and dry fruits, pinni is a winter favourite that keeps you warm and energised.

2. Gajar Ka Halwa

This famous carrot-based dessert is slow-cooked in ghee and milk, and topped with nuts. It's a must-have during Lohri and Diwali.

3. Atta Ladoo

These wheat-based ladoos are rustic and filling, commonly made at home and during religious festivals.

4. Kheer and Rabri

Punjab is known for its full-cream milk dishes like rabri—thickened sweet milk topped with malai.

Punjabis love their food and will often end meals with mithai—even at restaurants. Try it at a North Indian restaurant in Singapore to experience the authenticity.

Regional Sweets in North India: A State-Wise Journey

Uttar Pradesh

Balushahi: A doughnut-like sweet soaked in sugar syrup.
Khurchan: A Varanasi delicacy made from thick layers of milk cream.

Rajasthan

Ghewar: A disc-shaped honeycomb sweet soaked in sugar syrup.
Mawa Kachori: Deep-fried pastry stuffed with mawa and dry fruits.

Delhi

Daulat ki Chaat: A rare winter dessert made from milk froth, sugar, and saffron.
Milk cake: Dense and caramelised, often gifted during weddings.

Punjab

Panjeri: A nutritious mixture of nuts and grains, used in postpartum diets.

Haryana

Besan ka puda: A sweet gram flour pancake with sugar and fennel.

Each of these regional sweets from North India reflects the local produce, climate, and culinary heritage.

6. Festivals and Mithai: A Sweet Connection

No North Indian festival is complete without sweets:

Diwali: Kaju katli, barfi, and ladoos dominate the scene.
Holi: Gujiya, malpua, and thandai-flavoured sweets are popular.
Raksha Bandhan: Soan papdi and peda are gifted.
Lohri: Pinni, gajak, and rewari are shared with family and friends.
Eid: Sheer khurma and seviyan mark the celebrations.

If you’re planning festive catering, check out Indian vegetarian catering services in Singapore for traditional mithai platters.

How North Indian Sweets Are Made

Most North Indian mithai use a few key ingredients: milk, khoya (reduced milk), ghee, sugar, nuts, and cardamom. The process can be time-consuming, involving hours of stirring, reducing, and layering.

Some common techniques include:

Boiling and reducing milk (for barfi, kalakand, kheer)
Deep frying (gulab jamun, imarti, balushahi)
Soaking in syrup (jalebi, cham cham)
Layering with nuts and cream (shahi tukda, rabri)

Want to try making them yourself? Look out for traditional mithai recipes in Akasa’s culinary guides.

North Indian Mithai vs South Indian Sweets

While both regions share a love for sweets, there are key differences:

Aspect

North Indian Sweets

South Indian Sweets

Base

Khoya, milk, ghee

Coconut, rice, jaggery

Texture

Rich and dense

Light or chewy

Flavours

Cardamom, saffron, rose

Jaggery, cardamom, ghee

Popular Sweets

Gulab jamun, barfi, ladoo

Mysore Pak, payasam, adhirasam

If you're hosting a dinner and want a sweet mix, consider Indian food catering in Singapore that includes both regional varieties.

Conclusion

From festive ladoos to royal phirni, North Indian sweets are a celebration of tradition, craftsmanship, and cultural richness. Whether you crave Punjabi sweets, Mughlai desserts, or lesser-known regional sweets from North India, there’s a world of flavour waiting to be explored.

Celebrate every occasion with authentic North Indian mithai from Akasa Singapore—crafted with love, delivered with care.

North Indian Sweets: Discover the Irresistible Flavours of Tradition