Discover the rich and diverse world of South Indian sweets with our comprehensive guide, Sweets Names In Telugu (స్వీట్లు పేర్లు).
This journey takes you through a delightful array of traditional and modern sweets, each with its unique flavor and history.
From the syrupy goodness of Gulab Jamun to the delicate layers of Kakinada Kaja, these sweets are not just treats but a part of South India’s cultural heritage.
Perfect for food enthusiasts and those curious about Telugu cuisine, our guide promises to be a sweet adventure!
Table Of Content
- Sweets Names In Telugu | స్వీట్లు పేర్లు
- 1. Ariselu (అరిసెలు)
- 2. Bobbatlu (బొబ్బట్లు)
- 3. Pootharekulu (పూతరేకులు)
- 4. Kakinada Kaja (కాకినాడ కాజా)
- 5. Kajjikayalu (కజ్జికాయలు)
- 6. Bandar Laddu (బందర్ లడ్డు)
- 7. Sunnundalu (సున్నుండలు)
- 8. Poornam Boorelu (పూర్ణం బూరెలు)
- 9. Palathalikalu (పాలతాలికలు)
- 10. Kobbari Boorelu (కొబ్బరి బూరెలు)
- 11. Atukula Payasam (అటుకుల పాయసం)
- 12. Chakkara Pongali (చక్కర పొంగలి)
- 13. Bellam Gavvalu (బెల్లం గవ్వలు)
- 14. Nuvvula Laddu (నువ్వుల లడ్డు)
- 15. Pala Munjalu (పాల ముంజాలు)
- 16. Minapa Sunnundalu (మినప సున్నుండలు)
- 17. Pappu Chekkalu (పప్పు చెక్కలు)
- 18. Ravva Kesari (రవ్వ కేసరి)
- 19. Allam Murabba (అల్లం మురబ్బా)
- 20. Kobbari Louz (కొబ్బరి లౌజ్)
- 21. Junnu (జున్ను)
- 22. Pootharekulu with Dry Fruits (డ్రై ఫ్రూట్స్ తో పూతరేకులు)
- 23. Badam Halwa (బాదం హల్వా)
- 24. Kajjikaya with Dry Fruits (డ్రై ఫ్రూట్స్ తో కజ్జికాయ)
- 25. Panasa Thonalu (పనస తొనలు)
- 26. Boondi Laddu (బూంది లడ్డు)
- 27. Doodh Peda (దూద్ పేడా)
- 28. Jeedipappu Pakam (జీడిపప్పు పాకం)
- 29. Putarekulu with Chocolate (చాక్లెట్ తో పుటరేకులు)
- 30. Kova Kajjikayalu (కోవా కజ్జికాయలు)
- 31. Chenna Poda (చెన్నా పోడా)
- 32. Pala Kova (పాల కోవా)
- 33. Kobbari Mithai (కొబ్బరి మిఠాయి)
- 34. Pesara Pappu Payasam (పెసర పప్పు పాయసం)
- 35. Andhra Style Gulab Jamun (ఆంధ్ర శైలి గులాబ్ జామున్)
- 36. Qubani ka Meetha (ఖుబానీ కా మీఠా)
- 37. Rava Laddu (రవ్వ లడ్డు)
- 38. Godhuma Halwa (గోధుమ హల్వా)
- 39. Purnam Burelu (పూర్ణం బూరెలు)
- 40. Sajja Boorelu (సజ్జ బూరెలు)
- 41. Alasanda Laddu (అలసంద లడ్డు)
- 42. Karijelu (కరిజేలు)
- 43. Pesarapappu Payasam (పెసరపప్పు పాయసం)
- 44. Teepi Gavvalu (తీపి గవ్వలు)
- 45. Coconut Jaggery Laddu (కొబ్బరి బెల్లం లడ్డు)
- 46. Andhra Style Sheer Khurma (ఆంధ్ర శైలి షీర్ ఖుర్మా)
- 47. Bellam Paramannam (బెల్లం పరమాన్నం)
- 48. Pappu Prasadam (పప్పు ప్రసాదం)
- 49. Chintapandu Pulihora (చింతపండు పులిహోర)
- 50. Rose Milk Cake (రోజ్ మిల్క్ కేక్)
- 51. Thotakura Undalu (తోటకూర ఉండలు)
- 52. Milk Mysore Pak (పాలు మైసూర్ పాక్)
- 53. Dry Fruit Chikki (డ్రై ఫ్రూట్ చిక్కి)
- 54. Andhra Style Carrot Halwa (ఆంధ్ర శైలి క్యారెట్ హల్వా)
- 55. Sesame Jaggery Balls (నువ్వుల బెల్లం బాల్స్)
Sweets Names In Telugu | స్వీట్లు పేర్లు
Embark on a culinary journey through the heart of South India as we explore Sweets Names In Telugu (స్వీట్లు పేర్లు).
This section is dedicated to introducing you to a variety of traditional and contemporary sweets, each with its unique taste and cultural significance.
Whether you’re a connoisseur of Indian sweets or exploring these flavors for the first time, this guide is your gateway to understanding and appreciating the sweetness of Telugu culture.
1. Ariselu (అరిసెలు)
Ariselu, a traditional Telugu sweet, is a must-try for anyone exploring the culinary delights of South India. Made from rice flour and jaggery, these sweet discs are deep-fried to golden perfection, offering a unique blend of textures and flavors. Often prepared during festivals like Sankranti, Ariselu is more than just a sweet treat; it’s a celebration of Telugu tradition and festivity. The process of making Ariselu is as fascinating as its taste, involving the meticulous preparation of dough and the art of shaping each piece before frying. This sweet is a testament to the rich culinary heritage of South India and a favorite among those who cherish traditional flavors.
2. Bobbatlu (బొబ్బట్లు)
Bobbatlu, also known as Bhakshalu or Puran Poli in other regions, is a beloved sweet in Telugu cuisine. This delightful dish features a thin, flatbread-like outer layer made from maida or wheat flour, stuffed with a sweet, cardamom-infused mixture of chana dal and jaggery. Bobbatlu is not just a sweet; it’s a festival staple, often prepared during Ugadi and other celebratory occasions. The art of making Bobbatlu lies in rolling the dough to the perfect thinness and evenly spreading the sweet filling, ensuring every bite is a harmonious blend of soft bread and flavorful stuffing. This sweet is a perfect example of how simple ingredients can create a timeless delicacy, cherished across generations.
3. Pootharekulu (పూతరేకులు)
Pootharekulu, also known as Paper Sweets, is a unique and exquisite sweet from the East Godavari district of Andhra Pradesh. Made from thin, translucent sheets of rice starch, coated with powdered sugar or jaggery, and ghee, Pootharekulu is a true marvel of culinary artistry. The making of this sweet is as delicate as its appearance, requiring skilled hands to carefully fold the paper-thin sheets without tearing them. Each bite of Pootharekulu offers a melt-in-the-mouth experience, combining the crispness of the sheets with the sweet, rich flavors of the filling. This sweet is not just a treat for the palate but also a visual delight, showcasing the intricate and refined techniques of traditional Telugu sweet-making.
4. Kakinada Kaja (కాకినాడ కాజా)
Kakinada Kaja, hailing from the coastal city of Kakinada in Andhra Pradesh, is a deep-fried sweet delicacy known for its layered texture and syrupy coating. Made from maida flour, this sweet is intricately layered and then deep-fried until it achieves a golden hue, after which it is soaked in sugar syrup. The result is a crispy yet soft sweet, with each layer offering a different texture and the syrup adding a perfect sweetness. Kakinada Kaja is not just a sweet but a symbol of Andhra’s rich culinary traditions. Its popularity extends beyond regional boundaries, making it a sought-after treat for those who appreciate the complexity and depth of Indian sweets.
5. Kajjikayalu (కజ్జికాయలు)
Kajjikayalu is a traditional sweet snack, often made during festivals like Diwali and Sankranti. Resembling empanadas, these sweet turnovers are filled with a mixture of grated coconut, sugar, and cardamom, encased in a crisp, flaky crust. The skill in making Kajjikayalu lies in preparing the perfect dough and ensuring the filling is flavorful yet not overpowering. Once fried, these sweets offer a delightful contrast between the crunchy exterior and the sweet, aromatic filling. Kajjikayalu is not just a festive treat but a nostalgic reminder of family gatherings and festive celebrations, embodying the warmth and joy of Telugu culture.
6. Bandar Laddu (బందర్ లడ్డు)
Bandar Laddu, originating from the city of Machilipatnam, also known as Bandar, is a classic sweet in Andhra Pradesh. These laddus are known for their unique texture and taste, made from besan (chickpea flour), sugar, ghee, and cardamom. The secret to their delightful texture lies in the meticulous process of roasting the besan to perfection and crafting the laddus while the mixture is still warm. Each Bandar Laddu is a bite-sized treat that melts in the mouth, offering a rich, buttery flavor balanced with the aromatic hint of cardamom. This sweet is not just a delicacy but a representation of the culinary expertise and traditions of the region, making it a must-try for anyone exploring Telugu sweets.
7. Sunnundalu (సున్నుండలు)
Sunnundalu is a nutritious and delicious sweet, popular in Andhra Pradesh. Made primarily from urad dal (black gram), ghee, and sugar, this sweet is both a treat and a health booster. The key to its unique flavor is the slow roasting of urad dal, which is then ground into a fine powder and mixed with sugar and ghee to form a rich, dense mixture. Rolled into small, round balls, Sunnundalu offers a delightful combination of nutty flavors and a melt-in-the-mouth texture. This sweet is not only a favorite during festivals and special occasions but also a common household snack, loved for its simplicity and wholesome goodness.
8. Poornam Boorelu (పూర్ణం బూరెలు)
Poornam Boorelu is a traditional Andhra sweet that is especially popular during festivals like Ugadi and Sankranti. This delicacy consists of a sweet filling made from chana dal, jaggery, and cardamom, encased in a shell of urad dal and rice flour batter. The dumplings are then deep-fried to a golden brown, offering a crispy exterior and a soft, sweet interior. The contrast in textures and the blend of sweet and savory flavors make Poornam Boorelu a unique and irresistible treat. This sweet is a celebration of traditional cooking techniques and flavors, embodying the essence of Telugu festive cuisine.
9. Palathalikalu (పాలతాలికలు)
Palathalikalu is a traditional sweet noodle pudding, often prepared during festivals and special occasions in Andhra Pradesh. Made from rice flour, milk, and jaggery, this dessert is a comforting and rich treat. The rice flour is shaped into thin noodles and cooked in sweetened milk, resulting in a creamy and luscious texture. Often garnished with nuts and flavored with cardamom, Palathalikalu is not just a sweet but a symbol of celebration and joy in Telugu culture. This dish is a testament to the simplicity and elegance of traditional sweets, offering a taste that is both nostalgic and indulgent.
10. Kobbari Boorelu (కొబ్బరి బూరెలు)
Kobbari Boorelu, a delightful sweet from Andhra Pradesh, is known for its unique combination of flavors and textures. This sweet is made by stuffing a mixture of grated coconut and jaggery into balls of rice flour dough, which are then deep-fried to golden perfection. The crispy outer layer of the boorelu contrasts beautifully with the sweet and moist coconut filling inside. Kobbari Boorelu is often made during festivals and is a favorite among those who appreciate the blend of coconut and jaggery. This sweet is not just a treat for the taste buds but also a reflection of the rich culinary heritage of the Telugu people.
Related article: 85 Telugu Sweet Names For Lovers | ప్రేమికులకు తెలుగు తీపి పేర్లు
11. Atukula Payasam (అటుకుల పాయసం)
Atukula Payasam, also known as Poha Kheer, is a simple yet delightful dessert in Telugu cuisine. Made with flattened rice (atukulu or poha), milk, sugar, and cardamom, this payasam is a creamy and comforting dish. The flattened rice absorbs the flavors of the milk and spices, creating a rich and aromatic dessert. Often garnished with nuts and raisins, Atukula Payasam is a popular choice during festivals and special occasions. This dessert not only satisfies the sweet tooth but also brings warmth and joy to any celebration, embodying the essence of homely Telugu cooking.
12. Chakkara Pongali (చక్కర పొంగలి)
Chakkara Pongali is a traditional sweet rice dish, often prepared during auspicious occasions and festivals in Andhra Pradesh. Made with rice, moong dal, jaggery, ghee, and a hint of cardamom, this dish is a perfect blend of sweetness and richness. The rice and dal are cooked to a soft consistency and then mixed with melted jaggery, resulting in a sticky, sweet porridge-like dessert. The addition of ghee and nuts adds a luxurious texture and flavor to the dish. Chakkara Pongali is not just a sweet but a symbol of good fortune and happiness, often offered as prasadam in temples and during religious ceremonies.
13. Bellam Gavvalu (బెల్లం గవ్వలు)
Bellam Gavvalu, meaning ‘jaggery shells’ in Telugu, is a traditional sweet snack made from maida flour, jaggery, and ghee. These small, shell-shaped sweets are crispy on the outside with a sweet, chewy center. The process of shaping each gavvalu is an art in itself, requiring skill and patience. Once fried, these sweets are coated in a syrup made from jaggery, enhancing their flavor and giving them a distinctive taste. Bellam Gavvalu is a popular snack during festivals and is cherished for its unique texture and delightful sweetness, making it a favorite among all age groups.
14. Nuvvula Laddu (నువ్వుల లడ్డు)
Nuvvula Laddu, or Sesame Seeds Laddu, is a healthy and delicious sweet made from roasted sesame seeds, jaggery, and a hint of cardamom. These laddus are not only tasty but also packed with nutrients, making them a wholesome treat. The nutty flavor of sesame seeds combined with the sweetness of jaggery creates a perfect balance of taste. These laddus are often made during Sankranti and other festivals, symbolizing prosperity and health. Nuvvula Laddu is a testament to the simplicity and nutritional wisdom of traditional Telugu sweets, offering a guilt-free indulgence.
15. Pala Munjalu (పాల ముంజాలు)
Pala Munjalu is a unique and exquisite sweet from the Telugu cuisine, known for its delicate and creamy texture. Made with rice flour, coconut, and milk, these sweets are shaped into small balls and then cooked in simmering milk until they become soft and spongy. The final touch is a coating of desiccated coconut, adding an extra layer of flavor and texture. Pala Munjalu is a delightful fusion of creamy and coconutty flavors, making it a popular dessert in weddings and festive occasions. This sweet is not just a treat for the palate but also a celebration of the rich and diverse culinary traditions of Andhra Pradesh.
16. Minapa Sunnundalu (మినప సున్నుండలు)
Minapa Sunnundalu, a variant of the classic Sunnundalu, is a nutritious and flavorsome sweet made from urad dal (black gram). These laddus are enriched with ghee and jaggery, offering a rich and earthy flavor. The key to their distinctive taste lies in the slow roasting of the urad dal, which is then finely ground and mixed with jaggery to form a dense, sweet mixture. Rolled into bite-sized balls, Minapa Sunnundalu is not just a treat but a powerhouse of nutrition, often served during festivals and as a healthy snack in Telugu households. This sweet is a perfect example of how traditional recipes can be both delicious and wholesome.
17. Pappu Chekkalu (పప్పు చెక్కలు)
Pappu Chekkalu, also known as Andhra-style rice crackers, is a savory snack with a sweet twist. Made from rice flour, chana dal, and spices, these crispy delights are often enjoyed with a hint of jaggery or sugar added to the dough. The combination of savory and sweet flavors makes Pappu Chekkalu a unique and addictive snack. These crackers are a popular choice during festivals and family gatherings, symbolizing the joy of sharing and togetherness. The crunchiness of Pappu Chekkalu, coupled with its delightful flavor, makes it a favorite among all age groups in Telugu culture.
18. Ravva Kesari (రవ్వ కేసరి)
Ravva Kesari, a semolina-based sweet dish, is a staple in Telugu households. Known for its vibrant color and delightful texture, this sweet is made from semolina (rava), sugar, ghee, and flavored with saffron and cardamom. The semolina is roasted in ghee until it turns golden and aromatic, then cooked with sugar syrup and garnished with nuts. Ravva Kesari is a quick and easy dessert, often prepared for impromptu guests or as a festive treat. Its rich flavor and soft, pudding-like texture make it a beloved sweet for all occasions.
19. Allam Murabba (అల్లం మురబ్బా)
Allam Murabba, or Ginger Preserve, is a unique sweet delicacy in Telugu cuisine, known for its distinctive flavor and health benefits. Made from fresh ginger, sugar, and a blend of spices, this preserve is both a sweet treat and a digestive aid. The process of making Allam Murabba involves slow-cooking ginger in a sugar syrup until it becomes soft and translucent, infusing it with sweet and spicy flavors. This sweet is not just a dessert but also a traditional remedy for colds and indigestion, showcasing the medicinal aspect of Telugu culinary practices.
20. Kobbari Louz (కొబ్బరి లౌజ్)
Kobbari Louz, a delightful coconut-based sweet, is a simple yet elegant treat in Telugu cuisine. Made from grated coconut, sugar, and ghee, this sweet is a celebration of coconut’s natural flavor and sweetness. The mixture is cooked until it forms a thick, fudgy consistency and then set in a tray to cool and harden. Cut into small squares or diamonds, Kobbari Louz is a perfect sweet for coconut lovers. Its melt-in-the-mouth texture and rich coconut flavor make it a popular choice for festivals and as a casual snack.
21. Junnu (జున్ను)
Junnu, also known as Ginnu in some regions, is a traditional and nutritious sweet made from colostrum milk. This unique dessert has a custard-like texture and is flavored with cardamom and jaggery or sugar. The key to its distinct flavor and texture is the colostrum milk, which is rich in nutrients. Junnu is steamed or set in a vessel until it achieves a firm, pudding-like consistency. This sweet is not only a delicacy but also a health booster, often given to children and adults alike for its nutritional benefits. Junnu’s creamy texture and mildly sweet taste make it a cherished treat in Telugu households.
22. Pootharekulu with Dry Fruits (డ్రై ఫ్రూట్స్ తో పూతరేకులు)
Pootharekulu with Dry Fruits is an enriched version of the classic Pootharekulu, where the paper-thin rice sheets are layered with a mixture of finely chopped dry fruits and powdered sugar or jaggery. This variation adds a delightful crunch and richness to the already exquisite sweet. The combination of the crisp rice sheets and the nutty, sweet filling of dry fruits creates a luxurious eating experience. This version of Pootharekulu is often prepared for special occasions and is a testament to the innovation and creativity in traditional Telugu sweets.
23. Badam Halwa (బాదం హల్వా)
Badam Halwa, a rich and decadent sweet, is made from ground almonds, sugar, ghee, and flavored with saffron and cardamom. This halwa is known for its smooth, fudgy texture and intense almond flavor. The almonds are soaked, peeled, and then ground into a fine paste, cooked with sugar syrup, and ghee until it forms a thick, glossy mixture. Garnished with chopped nuts and saffron strands, Badam Halwa is a luxurious treat, often served at weddings and special occasions. This sweet is not just a dessert but a celebration of the rich flavors and textures in Telugu cuisine.
24. Kajjikaya with Dry Fruits (డ్రై ఫ్రూట్స్ తో కజ్జికాయ)
Kajjikaya with Dry Fruits is a delightful variation of the traditional Kajjikayalu, where the sweet coconut filling is enhanced with a mix of chopped dry fruits like almonds, cashews, and raisins. This addition brings a new dimension of texture and flavor to the already delicious sweet. The crispy outer shell encases the rich and flavorful filling, making each bite a perfect blend of crunch and sweetness. This version of Kajjikaya is a popular choice during festivals and is a fine example of how traditional sweets can be adapted to include new flavors and ingredients.
25. Panasa Thonalu (పనస తొనలు)
Panasa Thonalu, a traditional sweet from Andhra Pradesh, is made from ripe jackfruit, jaggery, rice flour, and ghee. This unique sweet has a distinctive flavor, thanks to the use of jackfruit. The fruit is pureed and mixed with rice flour and jaggery, then deep-fried until crisp. The result is a sweet that has a delightful combination of the fruity flavor of jackfruit and the sweetness of jaggery, with a crispy texture. Panasa Thonalu is a seasonal delicacy, relished particularly during the jackfruit season, and is a testament to the creativity and diversity of Telugu sweets.
26. Boondi Laddu (బూంది లడ్డు)
Boondi Laddu is a classic sweet in Telugu cuisine, loved for its delightful texture and taste. Made from tiny, fried gram flour balls (boondi) that are soaked in sugar syrup and then shaped into round laddus, this sweet is a staple in many festive celebrations. The key to its unique texture is the perfect consistency of the boondi and syrup. Often flavored with cardamom and garnished with nuts, Boondi Laddu is not just a sweet treat but a symbol of joy and festivity in Telugu culture, commonly prepared during weddings and religious ceremonies.
27. Doodh Peda (దూద్ పేడా)
Doodh Peda, a popular milk-based sweet, is known for its rich, creamy texture and delicate flavor. Made from condensed milk or thickened milk, sugar, and flavored with cardamom, these pedas are a melt-in-the-mouth delight. The milk is slowly simmered until it reduces and thickens, then mixed with sugar to form a soft dough. Shaped into small, flat discs, Doodh Peda is often garnished with pistachios or almonds. This sweet is a favorite during Diwali and other festive occasions, embodying the simplicity and richness of traditional Telugu sweets.
28. Jeedipappu Pakam (జీడిపప్పు పాకం)
Jeedipappu Pakam, or Cashew Brittle, is a delightful combination of crunchy cashews and sweet jaggery syrup. This sweet snack is made by roasting cashews and then coating them in a thick, caramelized jaggery syrup, flavored with cardamom. The mixture is then spread out and allowed to cool, forming a brittle-like texture. Jeedipappu Pakam is not only a delicious treat but also a great source of energy, making it a popular snack during festivals and a favorite among those who enjoy the nutty flavor of cashews combined with the natural sweetness of jaggery.
29. Putarekulu with Chocolate (చాక్లెట్ తో పుటరేకులు)
Putarekulu with Chocolate is a modern twist on the traditional Pootharekulu, appealing to the contemporary palate. In this version, the thin rice sheets are filled with a layer of melted chocolate, offering a fusion of traditional texture and modern flavor. The crispness of the rice sheets complements the smooth, rich taste of chocolate, creating a unique and irresistible sweet. This innovative sweet is a perfect example of how traditional Telugu sweets are evolving to cater to diverse tastes, making it a hit among the younger generation and chocolate lovers.
30. Kova Kajjikayalu (కోవా కజ్జికాయలు)
Kova Kajjikayalu is a rich and delightful sweet, combining the creamy texture of kova (milk solids) with the traditional kajjikaya pastry. The outer shell is made from a thin, crisp dough, encasing a sweet filling of kova, mixed with sugar and cardamom. These sweets are deep-fried until golden and offer a perfect blend of crunchy exterior and soft, sweet interior. Kova Kajjikayalu is a popular choice during festivals and special occasions, showcasing the versatility and richness of Telugu sweets.
31. Chenna Poda (చెన్నా పోడా)
Chenna Poda, a traditional Oriya sweet that has found its way into Telugu cuisine, is a unique cheesecake-like dessert. Made from chenna (cottage cheese), sugar, and semolina, this sweet is baked until it develops a caramelized exterior. The inside remains soft and moist, with a rich, cheesy flavor enhanced by cardamom. Often garnished with cashews and raisins, Chenna Poda is a delightful blend of textures and flavors, representing a fusion of culinary styles in the eastern regions of India.
32. Pala Kova (పాల కోవా)
Pala Kova, also known as Milk Kova, is a classic sweet made from reduced milk and sugar. The milk is slowly simmered until it thickens and changes color, then sweetened to create a dense, fudgy sweet. Pala Kova is known for its rich, creamy texture and delicate flavor, often flavored with cardamom or saffron. This sweet is a testament to the patience and skill involved in traditional sweet-making, offering a taste of the rich dairy tradition in Telugu cuisine.
33. Kobbari Mithai (కొబ్బరి మిఠాయి)
Kobbari Mithai, or Coconut Burfi, is a simple yet delicious sweet made from grated coconut, sugar, and ghee. The coconut is cooked with sugar until it forms a thick mixture, then set in a tray and cut into squares or diamonds. This sweet is a perfect balance of coconut’s natural sweetness and richness, often flavored with cardamom. Kobbari Mithai is a popular sweet during festivals and is a favorite for its delightful texture and flavor.
34. Pesara Pappu Payasam (పెసర పప్పు పాయసం)
Pesara Pappu Payasam, or Moong Dal Kheer, is a nutritious and comforting dessert made from moong dal (green gram), milk, and jaggery. The dal is cooked until soft and then simmered in milk and jaggery syrup, resulting in a creamy and rich payasam. Often flavored with cardamom and garnished with nuts, this payasam is not just a sweet treat but also a wholesome dish, commonly prepared during festivals and special occasions in Telugu households.
35. Andhra Style Gulab Jamun (ఆంధ్ర శైలి గులాబ్ జామున్)
Andhra Style Gulab Jamun is a popular variation of the classic Gulab Jamun, made from khoya (milk solids) or milk powder, flour, and a leavening agent. These soft, spongy balls are deep-fried and then soaked in a fragrant sugar syrup, often flavored with rose water and cardamom. The Andhra version is known for its slightly different texture and the addition of unique local flavors. Gulab Jamun is a beloved sweet across India, and the Andhra style adds a regional touch to this popular dessert.
36. Qubani ka Meetha (ఖుబానీ కా మీఠా)
Qubani ka Meetha, a popular dessert in Hyderabadi cuisine, has also become a beloved part of Telugu sweet offerings. This rich dessert is made from dried apricots that are soaked, cooked, and sweetened, often served with a dollop of fresh cream or ice cream. The apricots, stewed to perfection, create a luscious, tangy-sweet compote, which is both elegant and indulgent. Qubani ka Meetha is a celebration of the flavors of the Deccan plateau and is a must-try for those exploring the sweet delicacies of this region.
37. Rava Laddu (రవ్వ లడ్డు)
Rava Laddu is a simple and quick-to-make sweet, popular in Telugu households. Made from semolina (rava), sugar, ghee, and dry fruits, these laddus are a delightful treat. The semolina is roasted in ghee, mixed with sugar, and shaped into small, round balls, often flavored with cardamom. The addition of nuts and raisins adds a crunchy texture to the soft laddus. Rava Laddu is a versatile sweet, perfect for festivals, special occasions, or as a quick snack.
38. Godhuma Halwa (గోధుమ హల్వా)
Godhuma Halwa, also known as Wheat Halwa, is a rich, dense sweet made from wheat flour, ghee, and sugar. This halwa is cooked until it reaches a thick, sticky consistency, flavored with cardamom, and garnished with nuts. The slow cooking of wheat flour in ghee brings out a nutty aroma and gives the halwa its unique flavor and texture. Godhuma Halwa is a hearty and satisfying dessert, often prepared during winter months and special occasions.
39. Purnam Burelu (పూర్ణం బూరెలు)
Purnam Burelu, similar to Poornam Boorelu, is a traditional Andhra sweet made from black gram dal and jaggery. The dal is soaked, ground into a batter, and used to coat a sweet filling made from jaggery and chana dal. These dumplings are then deep-fried to a golden brown. Purnam Burelu is known for its crispy exterior and sweet, flavorful filling, making it a popular treat during festivals and special occasions.
40. Sajja Boorelu (సజ్జ బూరెలు)
Sajja Boorelu is a traditional sweet made from pearl millet (sajja) flour, creating a unique and nutritious dessert. The batter, made from sajja flour, coats a sweet filling of jaggery and coconut or chana dal, and is then deep-fried. These sweets have a crispy texture and a deliciously sweet filling, offering a different take on the classic boorelu. Sajja Boorelu is not only tasty but also a healthier alternative to other sweets, showcasing the versatility of millets in Telugu cuisine.
41. Alasanda Laddu (అలసంద లడ్డు)
Alasanda Laddu, made from black-eyed peas (alasandalu), is a unique and nutritious sweet treat in Telugu cuisine. These laddus are prepared by grinding cooked black-eyed peas into a paste, mixing it with jaggery or sugar, and then shaping them into round balls. Often flavored with cardamom and garnished with nuts, Alasanda Laddu offers a delightful combination of earthy flavors and a mildly sweet taste. This sweet is not only delicious but also packed with protein, making it a healthier option for a sweet indulgence.
42. Karijelu (కరిజేలు)
Karijelu, also known as Karjikayi, is a traditional sweet snack resembling a dumpling or empanada. It consists of a crispy outer shell made from maida or wheat flour, filled with a sweet mixture of coconut, sugar, and cardamom. These are deep-fried until golden brown, offering a perfect blend of crunchy texture and sweet, aromatic filling. Karijelu is a popular sweet during festivals and is loved for its delightful contrast of textures and flavors.
43. Pesarapappu Payasam (పెసరపప్పు పాయసం)
Pesarapappu Payasam, a variant of moong dal kheer, is a creamy and delicious dessert. Made from green gram (pesarapappu), milk, and jaggery, this payasam is a comforting and nutritious sweet. The dal is cooked until soft and then simmered in sweetened milk, often flavored with cardamom and garnished with fried nuts and raisins. This payasam is a staple in Telugu festive meals and is cherished for its simple yet satisfying flavors.
44. Teepi Gavvalu (తీపి గవ్వలు)
Teepi Gavvalu, meaning ‘sweet shells’ in Telugu, are delightful shell-shaped sweets made from maida flour, sugar, and ghee. These small, bite-sized sweets are molded into the shape of shells and then deep-fried until crispy. Once fried, they are coated in a sweet syrup, giving them a shiny, sugary coating. Teepi Gavvalu is a popular traditional snack, especially during festivals, and is known for its crunchy texture and sweet flavor.
45. Coconut Jaggery Laddu (కొబ్బరి బెల్లం లడ్డు)
Coconut Jaggery Laddu is a simple yet delicious sweet made from grated coconut and jaggery. These laddus are a healthier alternative to sugar-based sweets, offering the natural sweetness of jaggery combined with the freshness of coconut. The mixture is shaped into small balls, often flavored with cardamom, making them a perfect treat for health-conscious individuals. Coconut Jaggery Laddu is not only tasty but also easy to make, making it a popular choice for quick sweet cravings.
46. Andhra Style Sheer Khurma (ఆంధ్ర శైలి షీర్ ఖుర్మా)
Andhra Style Sheer Khurma is a rich and creamy vermicelli pudding, traditionally prepared during the festival of Eid. This version includes fine vermicelli, milk, dates, and a mix of dried fruits and nuts, often flavored with cardamom and rose water. The vermicelli is cooked in milk until soft and creamy, and the addition of dates adds natural sweetness. This dessert is a celebration of flavors and textures, representing the communal and festive spirit of Telugu Muslim communities.
47. Bellam Paramannam (బెల్లం పరమాన్నం)
Bellam Paramannam is a traditional rice pudding made with jaggery, rice, and milk. This sweet dish is often prepared during festivals and special occasions as an offering to the gods in Telugu culture. The rice is cooked in milk until creamy, and then jaggery is added for sweetness, resulting in a rich and comforting dessert. Flavored with cardamom and often garnished with nuts, Bellam Paramannam is a classic example of a simple yet satisfying traditional sweet.
48. Pappu Prasadam (పప్పు ప్రసాదం)
Pappu Prasadam, a unique sweet preparation, is made from lentils, typically toor dal or moong dal, combined with jaggery and ghee. This dish is a blend of sweet and savory flavors, with the lentils offering a hearty texture. It is commonly prepared as an offering in temples and during religious ceremonies in Andhra Pradesh. Pappu Prasadam is not just a sweet dish but also a spiritual offering, symbolizing the blend of nourishment and devotion in Telugu culture.
49. Chintapandu Pulihora (చింతపండు పులిహోర)
Chintapandu Pulihora, while primarily a savory dish, often features a hint of sweetness and is an integral part of Telugu cuisine. This tamarind rice dish is flavored with spices, peanuts, and sometimes a bit of jaggery to balance the tanginess of the tamarind. It’s a common preparation for festivals and special occasions, known for its unique flavor profile that combines sour, spicy, and sweet tastes. Chintapandu Pulihora is a celebration of the diverse flavors found in Telugu cooking.
50. Rose Milk Cake (రోజ్ మిల్క్ కేక్)
Rose Milk Cake is a modern and popular dessert in Andhra Pradesh, inspired by the classic flavors of rose milk. This cake is infused with rose essence and layered with sweetened milk, creating a moist and flavorful dessert. Often topped with a rose-flavored cream or glaze, this cake is a delightful fusion of traditional flavors in a contemporary form. The Rose Milk Cake is a testament to the evolving nature of Telugu sweets, combining traditional tastes with modern culinary techniques.
51. Thotakura Undalu (తోటకూర ఉండలు)
Thotakura Undalu is an unconventional sweet made from amaranth leaves (thotakura) and jaggery. This unique combination results in a sweet that is not only delicious but also packed with nutrients. The amaranth leaves are cooked and combined with jaggery syrup, then shaped into small balls. These sweets offer a delightful blend of earthy flavors from the greens and the natural sweetness of jaggery, making them a healthy and tasty treat.
52. Milk Mysore Pak (పాలు మైసూర్ పాక్)
Milk Mysore Pak is a creamy variation of the classic Mysore Pak, a popular South Indian sweet. This version incorporates milk, along with the traditional ingredients of gram flour, sugar, and ghee. The addition of milk gives this sweet a softer texture and a richer flavor. Milk Mysore Pak melts in the mouth, offering a blend of creamy and buttery tastes that make it a favorite among those who enjoy indulgent sweets.
53. Dry Fruit Chikki (డ్రై ఫ్రూట్ చిక్కి)
Dry Fruit Chikki is a nutritious and delicious sweet snack made from a variety of dry fruits and nuts, bound together with jaggery or sugar syrup. This sweet is not only tasty but also provides a good dose of energy, making it a perfect snack. The combination of crunchy nuts and the sweetness of the syrup makes Dry Fruit Chikki a popular choice, especially during winter months and festivals.
54. Andhra Style Carrot Halwa (ఆంధ్ర శైలి క్యారెట్ హల్వా)
Andhra Style Carrot Halwa is a regional take on the classic Carrot Halwa, a beloved Indian dessert. Made from grated carrots, milk, sugar, and ghee, this sweet is cooked until it reaches a dense, pudding-like consistency. Flavored with cardamom and garnished with nuts, the Andhra Style Carrot Halwa is known for its rich texture and deep, sweet flavor, making it a comforting and satisfying dessert.
55. Sesame Jaggery Balls (నువ్వుల బెల్లం బాల్స్)
Sesame Jaggery Balls, a simple yet nutritious sweet, are made from roasted sesame seeds and jaggery. These balls are not only delicious but also packed with health benefits, offering a combination of calcium from the sesame seeds and iron from the jaggery. The nutty flavor of sesame pairs perfectly with the sweet, earthy taste of jaggery, making these balls a popular snack and sweet treat in Telugu cuisine.
In conclusion, the diverse array of sweets in Telugu cuisine, ranging from traditional favorites to modern innovations, is a testament to the rich culinary heritage of the region.
Each sweet, with its unique blend of flavors and textures, tells a story of cultural significance and culinary artistry.
From the nutritious Sesame Jaggery Balls to the indulgent Milk Mysore Pak, these 55 sweets offer a delightful journey through the sweet flavors of South India, celebrating the joy and diversity of Telugu gastronomy.