Sweets Across India: Traditional Vijayadashami & Dussehra Treats

Vijayadashami and Dussehra may be celebrated differently across India, but one tradition brings everyone together: ending the festivities on a sweet note. From Bengal’s Bijoya mishti to Maharashtra’s Puran Poli, every region has its own festive favourites.

Some have royal beginnings, some are linked to festive traditions, while others are simply sweets families love to make and share. Here are five regional favourites to bring the flavours of Dussehra home.

1. Mysore Pak | Karnataka

Born in the royal kitchens of Mysore, Mysore Pak is made with besan, ghee and sugar. Its rich, melt-in-the-mouth texture has made it a much-loved festive sweet across Karnataka.

Prep time: 10 mins | Cook time: 25 mins | Servings: 8–10

Ingredients

• 1 cup besan
• 1 cup sugar
• ½ cup water
• 1 cup ghee
• ¼ tsp cardamom powder

Method

1. Sift the besan to remove any lumps.
2. Heat 2 tbsp ghee in a heavy-bottomed pan. Add the besan and roast on low heat for 4–5 minutes until aromatic. Do not brown it.
3. In another pan, combine sugar and water. Cook until the syrup reaches a one-string consistency.
4. Gradually add the roasted besan to the syrup, stirring continuously.
5. Add the remaining warm ghee little by little while continuing to stir.
6. Cook until the mixture becomes thick, glossy and starts leaving the sides of the pan.
7. Add cardamom powder and mix.
8. Transfer to a greased 8-inch square tray and spread evenly.
9. Let it cool for 10–15 minutes, then cut into pieces.

2. Puran Poli | Maharashtra

Soft, golden and filled with sweetened chana dal, Puran Poli is a beloved Maharashtrian festive preparation enjoyed during several celebrations, making it a natural addition to a regional Dussehra feast.

Prep time: 40 mins | Cook time: 30 mins | Servings: 4

Ingredients

For the dough:

• 1½ cups maida
• ¼ tsp salt
• 2 tbsp oil
• ¾ cup water, approximately

For the filling:

• 1 cup chana dal
• 1 cup grated jaggery
• ½ tsp cardamom powder
• ⅛ tsp nutmeg powder
• 1 tbsp ghee

For cooking:

• 2–3 tbsp ghee

Method

1. Wash and soak the chana dal for 30 minutes.
2. Pressure-cook the dal with about 2½ cups of water until soft. Drain well.
3. Cook the dal and jaggery together in a pan until the mixture becomes thick and comes together.
4. Add cardamom and nutmeg. Allow the filling to cool.
5. Mix maida, salt and oil. Add water gradually and knead into a soft dough.
6. Cover and rest the dough for 30 minutes.
7. Divide the dough and filling into 8 portions each.
8. Flatten a dough ball, place the filling in the centre and seal it.
9. Roll gently into a round about 6–7 inches wide.
10. Cook on a hot tawa until golden spots appear on both sides.
11. Apply ghee and serve warm.

3. Sandesh | Bengal

Soft, delicate and unmistakably Bengali, Sandesh is made with fresh chhena and sugar. It is a natural part of Bengal’s sweet-sharing culture, especially around Bijoya when families exchange sweets and greetings.

Prep time: 30 mins | Cook time: 10 mins | Servings: 6

Ingredients

• 1 litre full-fat milk
• 2 tbsp lemon juice
• ½ cup powdered sugar
• ½ tsp cardamom powder
• 1 tbsp chopped pistachios, optional

Method

1. Bring the milk to a boil.
2. Lower the heat and gradually add lemon juice, stirring gently until the milk curdles.
3. Strain through a clean muslin cloth and rinse the chhena with water.
4. Squeeze out excess water and hang the chhena for 20–30 minutes.
5. Transfer the chhena to a plate and knead until smooth.
6. Add powdered sugar and cardamom and mix well.
7. Cook the mixture in a non-stick pan on low heat for 3–4 minutes, stirring continuously.
8. Remove when the mixture becomes soft and comes together.
9. Allow it to cool slightly, then shape into small rounds or press into a mould.
10. Garnish with pistachios, if using.
11. Refrigerate for 20–30 minutes before serving.

4. Mohanthal | Gujarat & Rajasthan

Rich, fragrant and made with roasted besan, Mohanthal is a traditional western Indian sweet prepared for festive and religious occasions. Its grainy texture and generous use of ghee make it a classic mithai for celebrations.

Prep time: 20 mins | Cook time: 30 mins | Servings: 8–10

Ingredients

• 2 cups besan
• 4 tbsp milk
• 1 cup ghee
• 1 cup sugar
• ½ cup water
• ½ tsp cardamom powder
• ¼ tsp saffron, optional
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios

Method

1. Mix the besan with 2 tbsp milk to form a coarse, crumbly mixture. Let it rest for 10 minutes.
2. Rub the mixture between your fingers to create a slightly grainy texture.
3. Heat the ghee in a heavy-bottomed pan.
4. Add the besan and roast on low heat for 10–12 minutes until fragrant and lightly golden.
5. Add the remaining 2 tbsp milk and mix well.
6. In another pan, combine sugar and water and cook until you get a one-string syrup.
7. Slowly add the syrup to the roasted besan, stirring continuously.
8. Add cardamom and saffron, if using.
9. Cook until the mixture thickens and starts leaving the sides.
10. Transfer to a greased 8-inch square tray and spread evenly.
11. Garnish with chopped almonds and pistachios.
12. Allow it to set for 1–2 hours before cutting into pieces.

A Sweet Ending to Dussehra

From Bengal’s Narkel Naru and Sandesh to Maharashtra’s Puran Poli, Gujarat’s Mohanthal and Karnataka’s Mysore Pak, festive sweets bring together the many flavours of Vijayadashami across India.

This Dussehra, make one at home, share it with loved ones and end the festivities on a deliciously sweet note.

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