How to Make Classic Indian Sweets from Every Region

India’s diverse culture is beautifully reflected in its cuisine, especially in the realm of sweets. Each region boasts its own traditional desserts that represent local ingredients, historical significance, and flavor profiles. Let’s explore how to make classic Indian sweets from various regions.

1. North India: Gulab Jamun

Gulab Jamun, a beloved North Indian sweet, is made from khoya (dried milk) and is soaked in sugar syrup.

Ingredients:
- Khoya: 250 grams
- All-purpose flour: 1 tablespoon
- Baking powder: 1/4 teaspoon
- Sugar: 1.5 cups
- Water: 2 cups
- Ghee: for frying
- Cardamom: 2-3 pods (ground)

Instructions:
1. In a bowl, mash khoya until smooth. Mix in all-purpose flour and baking powder to form a dough.
2. Shape the dough into small balls.
3. Heat ghee in a pan and fry the balls until golden brown.
4. In another pan, boil water and sugar to make a syrup; add cardamom.
5. Soak the fried balls in the syrup for at least 2 hours before serving.

2. West India: Puran Poli

Puran Poli is a sweet flatbread filled with a mixture of jaggery and split yellow peas, popular in Maharashtra.

Ingredients:
- Whole wheat flour: 2 cups
- Jaggery: 1 cup (grated)
- Split yellow peas: 1 cup
- Cardamom powder: 1/2 teaspoon
- Ghee: as needed

Instructions:
1. Boil the split yellow peas until soft, then drain.
2. Mash the cooked peas and mix with grated jaggery and cardamom powder, cooking until jaggery dissolves.
3. Prepare a dough with whole wheat flour and water. Divide into balls.
4. Flatten a ball, fill it with the puran (filling), and roll it out gently.
5. Cook on a hot griddle with ghee until golden brown on both sides.

3. South India: Mysore Pak

Mysore Pak is a rich and decadent dessert with a melt-in-the-mouth texture, made with gram flour, ghee, and sugar.

Ingredients:
- Gram flour: 1 cup
- Ghee: 1 cup
- Sugar: 1 cup
- Water: 1/2 cup

Instructions:
1. Heat ghee in a pan and roast the gram flour until fragrant.
2. Prepare a sugar syrup by boiling sugar and water until slightly sticky.
3. Mix roasted gram flour into the sugar syrup, stirring continuously.
4. Add ghee gradually while stirring until the mixture leaves the sides of the pan.
5. Pour into a greased plate, let it cool, and cut into pieces.

4. East India: Sandesh

Sandesh is a Bengali delicacy made from fresh paneer (chhena) and flavored with cardamom or saffron.

Ingredients:
- Fresh paneer: 2 cups
- Powdered sugar: 1/2 cup
- Cardamom powder: 1/2 teaspoon
- Saffron strands: optional

Instructions:
1. Boil milk and curdle it to make fresh paneer. Drain it well.
2. In a bowl, knead the paneer until smooth. Incorporate powdered sugar gradually, adding cardamom powder.
3. Shape into small discs or molds. Garnish with saffron strands or pistachios if desired.

5. Central India: Bhopali Paan

This sweet treat is inspired by the famous betel leaf, filled with a mixture of coconut, gulkand (rose petal jam), and dried fruits.

Ingredients:
- Betel leaves: 4-5
- Grated coconut: 1 cup
- Gulkand: 2 tablespoons
- Chopped nuts: 1/