15 Must-Try Indian Milk Sweets For Every Occasion

June 28th, 2024

India is a land of diverse cultures and traditions; we are full of vibrant festivals and celebrations. These occasions are known for milk-based sweets; their flavours capture the essence of the festival. From the white rasgullas of Bengal to the saffron-infused Peda of Uttar Pradesh, each region reflects its unique variety, local tastes, and traditions.

In this blog, we'll explore the best recipes for milk-based sweets, including popular Indian milk sweets loved worldwide. You might find yourself craving these delicious treats as you read, but don't worry; we'll cover everything you need to know about them.

What Are Milk Sweets?

Milk sweets, made from milk and sugar, are enjoyed worldwide for their delightful taste and unique textures. Notable for their rich taste and often unique preparation methods, milk sweets hold a special place in culinary traditions, particularly in countries like India, where they are a staple at festivals, celebrations, and everyday indulgences.

Milk Sweets

Top Indian Milk Sweets List

Here’s a glimpse of the milk sweets name list:

  • Rasgulla
  • Gulab Jamun
  • Kalakand
  • Rasmalai
  • Kaju Katli
  • Barfi
  • Sandesh
  • Peda
  • Basundi
  • Rabri
  • Cham Cham
  • Khoya
  • Paneer Jalebi
  • Milk Cake
  • Pal Payasam
  • Doodh Peda
  • Kheer
  • Shrikhand
  • Mysore Pak
  • Malai Ghevar

15 Indian Milk Sweets Recipes You Must Try For Every Celebration

These milk sweets are integral to Indian celebrations, festivals, and everyday indulgences. Here are 15 must-try Indian milk sweets that can leave you mouthwatering.

1. Gulab Jamun

Gulab Jamun is a classic Indian sweet made from khoya (reduced milk), deep-fried until golden brown, and then soaked in a fragrant sugar syrup flavoured with cardamom, rose water, or saffron. These soft, spongy balls are a favourite at weddings, festivals, and celebrations.

Gulab Jamun

Here’s the detailed Gulab Jamun recipe:

Ingredients

  • 1 cup khoya (mawa)
  • 3 tbsp all-purpose flour (maida)
  • 1/4 tsp baking soda
  • 2 cups sugar
  • 1 1/2 cups water
  • 1/4 tsp cardamom powder
  • Few saffron strands
  • Ghee or oil for frying
  • Rose water (optional)

Instructions

  • Mix khoya, all-purpose flour, and baking soda in a bowl. Knead into a soft dough.
  • Divide the dough into small equal portions and shape them into smooth balls.
  • In a pan, mix sugar and water, and bring to a boil. Add cardamom powder and saffron. Let it simmer until it forms a syrup.
  • Heat ghee/oil in a deep frying pan. Fry the balls on medium heat until golden brown.
  • Soak the fried balls in warm sugar syrup for at least 30 minutes before serving.

2. Rasgulla

One of the most popular Indian milk sweets! Originating from Bengal, rasgulla are soft, spongy balls made from chhena (Indian cottage cheese) and semolina, soaked in a light sugar syrup. They are cherished for their light texture and refreshing taste.

Rasgulla

Let’s check out Rasgulla's recipe:

Ingredients

  • 1 litre Rufil milk
  • 1/4 cup lemon juice
  • 1 cup sugar
  • 4 cups water

Instructions

  • Boil the milk and add lemon juice to curdle it. Drain the curdled milk in a muslin cloth to separate the chhena.
  • Knead the chhena until smooth and divide into small balls.
  • Boil water and sugar to make syrup. Add the chhena balls and cook for 15 minutes on medium heat.
  • Let the rasgullas cool in the syrup before serving.

3. Rasmalai

When it comes to preparing milk-based sweets for occasions Rasmalai is another option! Rasmalai consists of soft, spongy chhena discs soaked in thick, sweetened, and flavoured milk (Rabri). Often garnished with saffron and pistachios, it’s a luxurious dessert enjoyed during festive occasions.

Rasmalai

Here’s your detailed recipe for Rasmalai

Ingredients

  • Rasgullas (prepared as above)
  • 1 litre Rufil milk
  • 1/2 cup sugar
  • 1/2 tsp cardamom powder
  • Few saffron strands
  • Chopped pistachios and almonds

Instructions

  • Boil milk and reduce it to half. Add sugar, cardamom powder, and saffron.
  • Squeeze syrup from rasgullas and add them to the thickened milk.
  • Garnish with pistachios and almonds. Serve chilled.

4. Barfi

Barfi is a versatile and popular milk sweet made from condensed milk and sugar, flavoured with various ingredients like cardamom, rose water, or saffron. Variants include Kesar Barfi (saffron), Pista Barfi (pistachio), and Kaju Barfi (cashew).

Barfi

Here’s the perfect way to make your barfi delicious

Ingredients

  • 2 cups milk powder
  • 1 cup condensed milk
  • 1/2 cup Rufil milk
  • 1/4 cup Rufil ghee
  • 1/2 cup sugar
  • 1/2 teaspoon cardamom powder
  • Chopped nuts (for garnish)

Instructions

  • In a non-stick pan, heat the ghee over medium heat. Add the milk, milk powder, and condensed milk. Stir continuously to avoid lumps.
  • Add sugar and cook the mixture until it thickens and starts to leave the sides of the pan.
  • Pour the mixture into a greased tray. Flatten and smooth the top with a spatula.
  • Sprinkle chopped nuts over the top and press them gently. Once cooled, cut into desired shapes and enjoy naturally sweet barfi!

5. Kalakand

Kalakand is a moist, grainy-textured sweet made from solidified, sweetened milk and paneer. It’s often flavoured with cardamom and garnished with nuts, and it is a staple in Indian sweet shops.

Kalakand

Here’s the best Kalakand recipe

Ingredients

  • 1 litre full-fat milk
  • 200 grams paneer (cottage cheese)
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon chopped nuts (almonds, pistachios)

Instructions

  • Bring the milk to a boil in a heavy-bottomed pan. Add crumbled paneer into it.
  • Reduce the heat and cook until the mixture thickens and starts to leave the sides of the pan.
  • Stir in the sugar and cardamom powder. Cook for another 5-7 minutes until it thickens again.
  • Pour the mixture into a greased tray and spread it evenly.
  • Sprinkle chopped nuts on top. Allow it to cool and set before cutting into pieces.

6. Sandesh

Another Bengali delight, Sandesh, is made from fresh chhena and sugar. It can be plain or flavoured with ingredients like saffron, cardamom, or fruit pulps. Sandesh comes in various shapes and is often garnished with pistachios.

The perfect sandesh recipe is here

Ingredients

  • 1 litre full-fat milk
  • 2 tablespoons lemon juice
  • 1/2 cup powdered sugar
  • 1/4 teaspoon cardamom powder (optional)
  • Pistachios or almonds for garnish (optional)

Instructions

  • Boil milk, then add lemon juice or vinegar to curdle it. Once curdled, strain through a muslin cloth to get chenna (paneer).
  • Knead the chenna for 5-7 minutes until smooth and soft.
  • In a pan, cook chenna with powdered sugar on low heat for 5-7 minutes until it leaves the sides of the pan.
  • Let the mixture cool slightly, then shape into small balls or desired shapes.
  • Garnish with saffron strands or chopped pistachios if desired. Enjoy your homemade Sandesh!

7. Peda

Peda is a traditional Indian sweet made from khoya and sugar and flavoured with cardamom. It comes in many variations, including Mathura Peda, Dharmavaram Peda, and Kesar Peda, each with its own unique texture and flavour.

Peda

The best Peda recipe along with the ingredients

Ingredients

  • 2 cups condensed milk
  • 1 cup milk powder
  • 1/4 cup ghee
  • 1/4 tsp cardamom powder
  • Nuts for garnish

Instructions

  • Heat ghee in a pan, add condensed milk and milk powder.
  • Cook on low heat, stirring continuously to avoid lumps.
  • Once the mixture thickens and leaves the sides of the pan, add cardamom powder and mix well.
  • Let it cool slightly, then shape it into small pedas.
  • Garnish with nuts and let them set. Enjoy!

8. Doodh Puli

A traditional Bengali sweet, Doodh Puli, is made from rice flour dumplings filled with coconut and jaggery, cooked in thickened milk flavoured with cardamom and jaggery.

Here’s the doodh puli recipe

Ingredients

  • Rice flour: 1 cup
  • Grated coconut: 1 cup
  • Jaggery: 1/2 cup
  • Milk: 1 litre
  • Cardamom powder: 1/2 teaspoon
  • Water: 1 cup

Instructions

  • Boil water, add rice flour, and mix to form a dough. Let it cool.
  • Mix grated coconut and jaggery in a pan, and cook until combined. Add cardamom powder and let it cool.
  • Take small portions of dough, flatten them, and some of the filling inside. Fold and seal the edges.
  • Boil milk, gently add the pulis, and cook on low heat until they float and the milk thickens slightly.
  • Enjoy warm or chilled.

9. Shrikhand

Shrikhand is a creamy dessert made from strained yogurt (hung curd), sweetened, and flavoured with saffron, cardamom, and nuts. It is particularly popular in Maharashtra and Gujarat.

Shrikhand

The best Shrikhand recipe

Ingredients

  • 2 cups thick yogurt (hung curd)
  • 1/2 cup powdered sugar
  • 1/4 teaspoon cardamom powder
  • A few saffron strands (optional)
  • 1 tablespoon warm milk (for saffron)
  • Chopped nuts (almonds, pistachios) for garnish

Instructions

  • Place yoghurt in a muslin cloth and hang it for 4-5 hours to drain excess water.
  • In a bowl, blend the thick yoghurt with powdered sugar until smooth.
  • Mix in cardamom powder. If using saffron, dissolve it in warm milk and add to the mixture.
  • Refrigerate for at least 2 hours. Garnish with chopped nuts before serving.

10. Cham Cham

Cham Cham, also known as Chomchom, is a Bengali sweet made from chhena, shaped into cylindrical rolls, and soaked in sugar syrup. It is often filled with khoya or cream and garnished with coconut or pistachios.

The best Shrikhand recipe

Ingredients

  • 1 litre milk
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 2 cups water
  • 1/4 teaspoon cardamom powder
  • Saffron strands (optional)
  • Desiccated coconut (for coating)

Instructions

  • Boil milk, and add lemon juice to curdle. Strain and rinse the chhena (curdled milk solids) to remove the lemon taste. Knead into a smooth dough.
  • Roll chhena into oval shapes.
  • Boil water and sugar to make syrup. Add cardamom powder.
  • Add shaped chhena to boiling syrup. Cook for 10-15 minutes until they double in size.
  • Let them cool in syrup. Coat with desiccated coconut and garnish with saffron strands if desired.

11. Rabri

Rabri is a rich, creamy dessert made by simmering milk until it thickens and layers of cream form. Sweetened and flavoured with cardamom, saffron, and nuts, it is often served with jalebi and malpua or enjoyed on its own.

Rabri

Here’s our all-time favourite Rabri recipe

Ingredients

  • 1-litre whole milk
  • 1/4 cup sugar
  • 1/2 tsp cardamom powder
  • Saffron strands (optional)
  • Chopped nuts (almonds, pistachios) for garnish

Instructions

  • Pour the milk into a heavy-bottomed pan and bring it to a boil.
  • Reduce the heat and simmer. Stir frequently, scraping the sides.
  • Continue until the milk reduces to half its original volume.
  • Stir in the sugar and cardamom powder. Add saffron if desired.
  • Simmer for a few more minutes until thickened.
  • Pour into a serving dish and garnish with chopped nuts.
  • Let it cool, then refrigerate before serving.

12. Basundi

Basundi is a sweetened condensed milk dessert, similar to Rabri but with a thinner consistency. It is flavoured with cardamom, nutmeg, and saffron and garnished with nuts. It is a festive favourite in Maharashtra and Gujarat.

Let’s try out the Basundi recipe, here’s the ingredients and instructions.

Ingredients

  • 1 litre full cream milk
  • 1/4 cup sugar
  • 1/4 teaspoon cardamom powder
  • 10-12 saffron strands
  • 1 tablespoon chopped nuts (almonds, pistachios)

Instructions

  • Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
  • Reduce heat and simmer, stirring frequently to avoid burning, until the milk reduces to half its original volume.
  • Stir in the sugar, cardamom powder, and saffron strands. Continue to simmer for another 10-15 minutes.
  • Turn off the heat and garnish with chopped nuts. Serve warm or chilled. Enjoy the rich and creamy basundi!

13. Paneer Payesh

Paneer Payesh is a Bengali rice pudding made from paneer, milk, and sugar and flavoured with cardamom and saffron. It is garnished with nuts and raisins and is a must-have during Bengali festivals.

Paneer Payesh

Here’s the recipe for Paneer Payesh that you must try at home.

Ingredients

  • 1-litre milk
  • 200g paneer (cottage cheese)
  • 1/2 cup sugar
  • 1/4 cup condensed milk
  • 1/4 tsp cardamom powder
  • 10-12 saffron strands
  • 2 tbsp chopped nuts (almonds, cashews, pistachios)
  • 1 tbsp ghee

Instructions

  • Bring milk to a boil in a heavy-bottomed pan, then simmer until it reduces by a quarter.
  • Crumble the paneer and add it to the milk.
  • Stir in sugar and condensed milk, cooking until dissolved.
  • Add cardamom powder and saffron strands.
  • In a small pan, heat ghee and lightly roast the nuts. Add to the payesha.
  • Mix well, let it cool slightly, and serve warm or chilled.

14. Khaja

Khaja is a crispy, layered sweet made from wheat flour, sugar, and ghee, deep-fried and soaked in sugar syrup. It has a unique, flaky texture and is popular in Bihar, Odisha, and Andhra Pradesh.

Here’s the Khaja ingredient and instruction.

Ingredients

  • All-purpose flour (maida)
  • Ghee (clarified butter)
  • Water
  • Sugar
  • Cardamom powder
  • Oil for frying

Instructions

  • Combine flour, ghee, and a pinch of salt to form a dough.
  • Roll out the dough thinly and cut into rectangles.
  • Deep fry the rectangles until golden brown and crispy.
  • Dip the fried khajas in sugar syrup.
  • Let them cool and enjoy the crispy, sweet khojas.

15. Milk Cake

Milk Cake, also known as Alwar Ka Mawa, is a dense, caramelised sweet made from reduced milk and sugar. It has a grainy texture and is often garnished with cardamom and nuts. This sweet is a specialty of Rajasthan.

Here’s the milk cake recipe

Ingredients

  • 1 litre full-fat milk
  • 1 cup sugar
  • 1 tablespoon lemon juice or vinegar
  • 1/4 cup water
  • Optional: Cardamom powder, chopped nuts for garnish

Instructions

  • Boil milk in a heavy-bottomed pan.
  • Add lemon juice or vinegar to curdle the milk, stirring gently.
  • Once the milk solids separate from the whey, strain through a muslin cloth.
  • Press to remove excess water, then transfer the solids to a pan.
  • Add sugar and water, and cook on low heat until thickened.
  • Spread in a greased dish, garnish with nuts, and refrigerate until set.

Major Indian Occasions And The Role Of Milk Sweets

On each occasion, whether it is a religious festival, a wedding, or a family gathering, among the various delicacies of the Indian festive table, milk sweets hold a special place. These sweets, made from milk and its derivatives, are not just desserts but an expression of love, hospitality, and joy.

Here are some festive seasons where milk sweets are a must

Diwali

Diwali is one of the most significant festivals in India, celebrated with lights, fireworks, and a variety of sweets. Milk sweets like kaju katli, rasgulla, and gulab jamun are popular treats during this festival. These Sweets are exchanged among friends and family.

Checkout more Diwali sweets recipes!

Holi

Holi, known for its vibrant colours and joyous atmosphere, also features an array of sweets. Gujiya, a deep-fried pastry filled with a mixture of khoya (dried milk) and nuts, is a staple. Thandai, a spiced, almond-flavoured milk drink, is also popular during Holi celebrations.

Raksha Bandhan

This festival celebrates the bond between brothers and sisters. Sisters tie a rakhi on their brother's wrists, and in return, brothers give gifts and promise to protect their sisters. Milk-based sweets like Barfi and Pedas are commonly enjoyed.

Read more : 5 Homemade Raksha Bandhan Sweets Recipes

Eid al-Fitr

The end of Ramadan, the Islamic holy month of fasting, is celebrated with Eid al-Fitr. Sheer khurma, a rich vermicelli pudding made with milk, dates, and nuts, is a traditional sweet dish prepared for this occasion.

Janmashtami

Janmashtami marks the birth of Lord Krishna, who is known for his love of butter and milk. Devotees prepare and offer milk sweets like makhan mishri, Peda, and Basundi.

Summing up!

So, what are you waiting for? Let’s stop dreaming of having gulab jamun and start making any of the recipes using the method we just provided above. From the syrupy goodness of Gulab Jamun to the creamy richness of Rasmalai, these sweets embody the essence of celebration and tradition.

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