Chhena poda is a traditional cheese dessert originating from Odisha. It's usually made with a combination of chhena cheese, sugar, rice flour, cardamom, and optional ingredients such as raisins, almonds, and cashews. A baking pan is greased with ghee, lined with banana leaves, and the chhena poda mixture is then poured into the pan.

Kheer or payasam is an ancient Indian dessert, a creamy rice pudding that is made in several versions across the country. It is a common dish at numerous Indian ceremonies, festivals, and celebrations, although it can be consumed any time of year.

Rasgulla is a traditional sweet that is usually served at the end of a meal, like many other Indian milk-based desserts. It is prepared from chhena paneer dumplings and semolina dough, cooked together in a sugary syrup. The origin of rasgulla is the subject of a heated debate, with West Bengal and Odisha both claiming to be the birthplace of the dessert.

Roshmalai or ras malai is a popular Bengali and Indian dessert consisting of milk, sugar and cardamom-flavored paneer cheese known as chhana. Almonds, cashews, and saffron are often added to the dessert. Roshmalai is of Bengali origin, and is sometimes described as a rich cheesecake without a crust.

Originating in Bengal, pantua is a soft, spherical dessert that is entirely drenched in cardamom-and-saffron-flavored sugar syrup. A dough of khoa (dried evaporated milk solids), chhena (Indian cottage cheese), flour, and baking powder is shaped into small balls, which are then fried in hot ghee (clarified butter) or oil before they are submerged into the warm sugar syrup.

Sandesh is a traditional sweet originating from the Bengal region of the Indian subcontinent. It is typically served as a dessert and consists of milk, chhena or paneer, sugar, and flavorings such as cardamom and saffron. The small paneer balls are typically garnished with pistachios, almonds, or crushed pineapple.

Khaja is a traditional dessert consisting of flour, sugar, and ghee-based dough that is deep-fried in oil until golden and crispy. After the preparation, khaja is sometimes soaked in sugar syrup, depending on the regional variation of the recipe.

This tasty dessert is one of the key dishes at numerous North Indian wedding feasts. There are many regional varieties of khaja, so khajas from Silao and Rajgir are characterized by their puffiness, while khajas of the coastal part of Andhra Pradesh are dry on the exterior and filled with sugar syrup on the inside.

Mishti doi is a Bengali dessert that combines fermented doi curd—usually made from cow, buffalo, or goat milk—and sugar or jaggery (cane sugar). The process of making mishti doi involves cooking sweetened milk until it's thick and allowing it to ferment.

The fermented product is then combined with melted sugar and left to set. The dish is usually made in traditional earthenware jars, and it is always served well-chilled. Apart from West Bengal, mishti doi is found in Orissa, Bihar, and Bangladesh.

Rajbhog is a traditional dessert based on Indian cottage cheese that is filled with a mixture of nuts such as almonds and pistachios, green cardamom powder, saffron, and, sometimes, mawa (dried milk solids). Considered a regional variation of the Indian sweet called rasgulla, this dessert is made by combining paneer or chhana, flour, and semolina into smooth balls, which are then filled with the flavored nut mixture before they are carefully added to a pot of hot sugar syrup to cook until tender and spongy.