Aamras is essentially puréed mango pulp that is typically eaten as a dessert. It is made with ripe and juicy mangos that are sliced or diced and blended into a creamy, sweet, and fragrant mixture. The finely puréed cream usually gains the sweetness from ripe mangos, but it can be additionally sweetened with jaggery or sugar.

Kaju katli, also known as kaju barfi, is a traditional dessert characterized by its diamond shape, made with cashew nuts, sugar, cardamom powder, and ghee butter. This sweet treat often comes wrapped in an edible silver foil, signifying luxury and appreciation for the consumer.

It is traditionally consumed during the Diwali festival, but it is also an ideal gift for friends and family on special occasions. Kaju katli is often prepared during Ganesh Chaturthi, a festival celebrating the birth of Ganesha, the elephant god.

Shrikhand is a popular Indian yogurt-based dessert, combined with sugar and nuts in order to develop a rich, creamy texture and sweet flavor. In North India, it is usually served for breakfast, while in South India, it is commonly served as a dessert after the main dish.

Phirni is a dessert made with ground rice that's cooked in milk and flavored with almonds, saffron, and cardamom. A favorite in North India, it is most often prepared for special occasions or festivals such as Diwali and Karwa Chauth. Traditionally served in small clay bowls known as shikoras, phirni is always eaten well-chilled and garnished with nuts, rose petals, and often with silver paper or chandi warq to make it even more luxurious.

Kulfi is a traditional ice cream made with slowly simmered whole milk. Although the long-simmering process results in a loss of volume, it makes up for it with a delicious, nutty, caramelized flavor. The ice cream is characterized by its unusual, conical shape, a result of using traditional, special molds with tight-fitting lids.

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.

Mysore pak was invented in 1935 at the Mysore Palace by the royal chef Madappa. As the King Krishna Raja Wodeyar was ready to have his lunch, the chef began experimenting with a sweet dish, combining gram flour, ghee butter, and sugar into a syrup.

This traditional Rajasthani sweet delicacy is made with a batter of flour, ghee, and cold water that is carefully poured into piping hot oil or ghee to fry, yielding a round, disc-shaped dessert with an intricate pattern. After it has been deep-fried to perfection, the dessert is either covered with or immersed into sugar syrup, and it's typically garnished with thickened milk (rabri), silver flakes, and chopped nuts such as almonds or pistachios on top.