Chikki is a sweet snack that is most commonly made with jaggery and nuts. Groundnut chikki is extremely popular in India as it is full of protein and iron, making it a healthy snack. Traditionally, peanuts are used in the preparation of chikki, but cashews, almonds, and walnuts can also be used.

There are also variations with added dried fruits such as apricots and raisins. Although chikki is popular throughout the country, it originated in the Gujarat area. In 1888, when the railway line was being constructed, the workers needed something healthy and flavorful to eat, so Mr. Maganlal, India's oldest chikki maker, invented this tasty snack. 

Sukhdi is a traditional sweet originating from Gujarat. It’s made with a simple combination of jaggery, ghee, and whole wheat flour, also known as atta. In Maharashtra, this sweet is known as gur papdi or gol papdi. In order to prepare the sweet, the ghee is melted and wheat flour is added to the pan.

The combination is cooked for a few minutes until it browns. The heat is then turned off and jaggery is added to the mix. Once cooled, sukhdi is cut into squares or diamonds, then served. If properly prepared, the texture should be soft, crumbly, and melting on the tongue. 

Doodhpak is a specialty of Gujarati and Parsi cuisines, consisting of milk, rice, and sugar. It is typically flavored with spices such as cardamom, nutmeg, or saffron, and a variety of dry fruit and nuts such as almonds, pistachios, and charoli (also known as chironji).

In India, this traditional creamy dessert is usually prepared for special occasions and festivals, and it is typically enjoyed with warm puris (fried puffed bread) or pakora (crispy-fried Indian snacks) on the side.

Sutarfeni is a sweet Indian treat consisting of fine vermicelli that is roasted in ghee and combined with melted sugar to develop a structure similar to cotton candy. The sweet is usually flavored with cardamom and topped with nuts such as almonds and pistachios.

Its texture is described in the name - sutar means thread, and feni means fine. Since making sutarfeni is a laborious job that can strecth for up to three days, it is not recommended to make it at home. It is said that sutarfeni was invented in the deserts of Rajasthan and Gujarat, from where it spread to Mumbai via travelling merchants.

Mohanthal is a festive Indian dessert made by sautéing gram flour, ghee, and milk in a pan until the combination becomes golden and fragrant, then covering the mixture with hot sugar syrup before finishing it with chopped nuts such as pistachios and almonds on top.

After setting in a greased tray, the resulting fudge-like dessert is sliced into desired shapes before serving. Mohanthal is usually infused with aromatic spices such as cardamom powder, saffron, and, sometimes, rose essence, and it is an indispensable mithai (Indian sweet) on festivals such as Diwali and Janmashtmi. 

Magaj or magas is a traditional sweet originating from Gujarat, where it’s often made for Diwali or weddings. Apart from the three basic ingredients – gram flour, sugar, and ghee, the dessert also contains cardamom, nutmeg, and nuts such as almonds and pistachios.

The gram flour is fried in ghee over very low heat until golden and aromatic. Once it cools down, it’s mixed with powdered sugar, nutmeg, and cardamom. The mixture is spooned into a greased tray, sprinkled with nuts, and left to set overnight.