This delicious flatbread originates from Goa and Maharastra. It's a griddle-cooked stuffed paratha filled with jaggery and lentils.
A semolina pudding or halwa called Rava Kesari is prepared with semolina, sugar, cardamom, nuts, and ghee. It is vivid orange in colour and delightfully sweet in taste.
Unni Appam is a tiny, melt-in-your-mouth fritter made with a batter of rice flour, jaggery, and ripe bananas. They're a great way to enjoy ripe bananas and a popular teatime snack.
Although South Indians typically eat savoury idlis for breakfast, there are also sweet versions. These are made with fermented rice and lentil batter, jaggery, and occasionally fruits.
These tender dumplings made with rice flour resemble modaks from various regions of India. Usually, they are stuffed and steamed with jaggery and sweet coconut filling.
Originating in Andhra Pradesh, boorelu are deep-fried sweet balls made with lentil or semolina dough. They are filled with sweet jaggery or lentils.
Sugar, ghee, and gram flour combine to make this dense, fudge-like dessert. Its hallmarks are its melt-in-your-mouth texture and rich flavour.