India's forgotten sweets: 8 traditional desserts on the brink of extinction

From West Bengal’s Sitabhog to Rajasthan’s Malai Ghevar, these dying Indian desserts tell stories of forgotten kitchens and fading culinary legacies (Image: Pexels)

In a world obsessed with tiramisu jars, molten lava cakes, and air-fried desserts, some of India’s oldest sweet traditions are quietly fading from memory. Fusion creations like gulab jamun cheesecakes, thandai panna cottas, and rasmalai tres leches are winning hearts and Instagram reels with their novelty. But in the process, many time-honoured Indian desserts are being pushed to the margins.

India’s culinary history is rich with handcrafted mithais rooted in rituals, seasons, and community kitchens. Yet today, many of these are struggling to survive — victims of convenience, calorie-counting, and the algorithm’s preference for glossy visuals.

It’s time to remember what we’re losing. Here are eight nearly extinct Indian sweets that deserve a return — not just to our festive tables, but to our cultural consciousness.

1. Sitabhog (West Bengal)

At first glance, Sitabhog looks like pulao. But this is no savoury dish — it’s a sweet made of rice flour vermicelli, cottage cheese, and sugar. Invented in Bardhaman, this delicacy was famously served to Lord Curzon in 1904, who reportedly couldn’t get enough of it. The Nag family, credited with its creation, once made Sitabhog for royalty — now, it’s barely seen outside of West Bengal.

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2. Malai Ghevar (Rajasthan)

While the crunchy ghevar still enjoys popularity during Teej, its creamier cousin — the malai ghevar — is vanishing. Soaked in sweetened milk and topped with saffron and pistachios, it was once a royal treat in Rajasthan’s palaces. But the time and skill it demands has pushed it off modern menus.

3. Pootharekulu (Andhra Pradesh)

Delicate as paper and just as thin, Pootharekulu (literally, ‘coated sheets’) are made by skilled artisans in Atreyapuram. Rice starch is stretched into translucent sheets, then folded with jaggery or sugar and ghee. The traditional sweets are still being made in small household industries, however their legacy is due to die as fewer people are willing to carry it forward.

4. Adhirasam (Tamil Nadu)

Alongside being a delectable sweet dish, Adhirasam is also a sacred offering and is made using rice flour and jaggery. This deep-fried delicacy dates back to 16th century, but the rigorous nature of the cooking means it is now largely absent from day to day life except from temple functions and countryside households.

5. Khaja (Odisha/Bihar)

Flaky, deep-fried, and soaked in sugar syrup, Khaja was once a temple staple in Puri and a wedding must-have. Today, you’ll be lucky to spot it outside of fairs or roadside stalls. Versions also exist in Andhra Pradesh and Bihar, but this layered sweet is fast becoming a memory.

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6. Makhan Bada (Bihar)

Often compared to a glazed doughnut, Makhan Bada (also known as Balushahi) has a crispy crust and soft, rich center. It was once a celebratory essential across Bihar and UP — now, it’s losing ground to trendier, lighter desserts that fit modern palates.

7. Parwal ki Mithai (Uttar Pradesh/Bihar)

Parwal (pointed gourd) as dessert may raise eyebrows today, but this candied sweet stuffed with khoya and dry fruits is a true innovation. It’s a rare blend of vegetable and mithai, traditionally made during weddings and festivals. But its niche appeal means it's now mostly forgotten.

8. Dharwad Peda (Karnataka)

Originating over 175 years ago in the town of Dharwad, this peda is made from caramelised milk and has a rich, grainy texture. Though it still exists in pockets of North Karnataka, it hasn’t seen the nationwide fame of other milk-based sweets.

These are more than just desserts — they’re edible archives. Each bite lets you savour the memory of temple kitchens, wedding banquets, royal courts and grandmother's hands. They represent seasons, rituals, and the diversity of India’s food traditions.

Yet now, those rituals and traditions are being lost due to the need for speed and glossed-over imagery.