6 of India’s most delightful desserts

While food enthusiasts around the world may rave about dishes like tandoori chicken or soft naan, Indian desserts haven't yet stirred the same global excitement.

Just as India’s savory cuisine is cherished for its aromatic spices, the country's desserts too are infused with the earthy notes of cardamom and nutmeg.

These sweet creations are a visual treat as well, from the intricate, multi-layered bebinca to the vibrant motichoor ladoo.

An added perk is that Indian sweets aren't confined to post-meal indulgences – they are enjoyed at breakfast or as a quick snack during travels.

So why haven't they gained global attention? Mumbai-born chef Floyd Cardoz, owner of The Bombay Bread Bar in New York and culinary director of The Bombay Canteen in Mumbai, attributes this to the high sugar content.

“Indian desserts are incredibly sweet, and many non-Indians find them difficult to enjoy,” says Cardoz. However, with the option to make many of them vegan or gluten-free, Cardoz anticipates their popularity will grow as more people adopt gluten-free diets or choose plant-based eating.

“Indian chefs need to reconsider their approach, making these desserts more accessible and appealing,” he adds. “If they evolve, it could be wonderful.”

In the meantime, explore six of Cardoz’s favorite stunning Indian desserts and discover where to indulge in them around the world.

Bebinca

Growing up in Bombay (now Mumbai), Cardoz had a soft spot for bebinca, a rich, dense cake traditionally enjoyed during holidays in Goa. “My family would make it and I loved it,” he fondly remembers.

The dessert traces its origins to Portuguese settlers who arrived in Goa in the 16th century, bringing with them their beloved custard-style sweets.

Bebinca is made primarily from a batter of eggs, flour, nutmeg, and coconut milk, which is baked in delicate layers and then stacked with a generous layer of ghee (clarified butter) in between.

Making this dish requires patience, becoming increasingly labor-intensive as the layers multiply. Typically, seven layers is the minimum, but some versions can have as many as 16. Regardless of the number, bebinca's vibrant layers are a testament to the baker's expertise and bring joy to those who indulge in it.

“In Goa, it’s enjoyed year-round, but especially during Christmas or Easter,” Cardoz shares.

Where to find it: Jesus é Goês in Lisbon, Portugal

Aamras puri

Unlike many other Indian sweets, this dessert from the Maharashtra and Gujarat regions is only available during mango season. “India has an abundance of mangoes,” says Cardoz, “and this treat is made exclusively during that time of year.”

The reason is straightforward: The dish centers around plain, pureed mango pulp (in Hindi, 'aam' means mango and 'ras' means juice). It's hard to resist a bowl of fresh mango so vibrant in color, it almost glows orange.

Different recipes may incorporate saffron, milk, or powdered sugar to enhance the flavor of the puree, but the key ingredient is the perfect mango – the soft, incredibly juicy Alphonso is the top choice. The fruit mixture is often served chilled and paired with puri, a crispy, deep-fried bread.

Where to find it: Thali in Sunnyvale, California

Gajar halwa

This shredded carrot dessert far outshines any carrot cake, and it’s one of the country’s most beloved sweets. “My wife makes the best gajar halwa in the world,” says Cardoz about this dish from northern India. “She always prepares it for Diwali.”

It’s typically served in a bowl, with the vibrant carrots crowned with vivid green pistachios or finely slivered almonds.

The secret to making the perfect gajar halwa is slow-cooking the carrots with ghee and milk until they reach a creamy, pudding-like consistency. The dish is then infused with fragrant green cardamom, pistachios, and sometimes raisins. “The best way to enjoy it is with a scoop of vanilla ice cream,” Cardoz recommends.

Where to find it: Khau Gully in Toronto, Canada

Shrikhand

“It’s so simple and yet so delicious,” Cardoz says of this dessert, which he first sampled during a train ride from New Delhi to Mumbai.

The Gujarati dessert is somewhat like a yogurt parfait: It's made with thickened yogurt flavored with green cardamom, sugar, and saffron. The saffron gives the dish a subtle yellow tint, distinguishing it from other yogurt-based desserts.

It’s often paired with a salty puri, creating a delightful blend of sweet and savory. While it’s now one of Cardoz’s top picks, he discovered it later in life. “Indian desserts are so region-specific, I had never heard of shrikhand until I saw it on a train one day,” he recalls.

Where to find it: Gunpowder in London, UK

Mishti Doi

This dessert from West Bengal is crafted from basic ingredients that come together to create a flavor far greater than the sum of its parts.

The process starts with milk, which is simmered down and sweetened with jaggery, a sugar derived from either sugar cane juice or palm sap. Then, yogurt culture is introduced, and the mixture is allowed to set until it firms up.

“It has the texture of something baked, but it’s served cold,” Cardoz explains. Traditionally, mishti doi is presented in a terracotta or clay bowl, often topped with vibrant saffron strands, crushed pistachios, or even edible flowers.

Though it's classified as a dessert, mishti doi has a versatile appeal: “It can be enjoyed for breakfast, lunch, or even as an accompaniment to a savory dish like fish,” says Cardoz.

Where to find it: Mango Pickle in Chicago, Illinois. The Kati Roll Company in New York also serves it in a drinkable form.

Motichoor Ladoo

These deep-fried spheres may look like doughnut holes, but with a foundation of chickpea flour, they offer a unique and rich flavor of their own.

“A perfect motichoor ladoo should be light and crumble as soon as you bite into it,” Cardoz notes.

This dessert, with its northern roots, is often infused with saffron or melon seeds and sweetened with a thick sugar syrup. Occasionally, the ladoos are tinted with orange food coloring to enhance their vibrant color.

Where to try it: Masala Theory located in Sydney, Australia.