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16 Deep Fried Indian Desserts Recipes
Last Updated : 11 August, 2025
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Deep fried Indian desserts | Deep fried Indian sweets | Deep fried Indian mithai |
Deep-fried Indian desserts are incredibly diverse and go by many specific names, depending on their ingredients, shape, and region of origin. There isn't one single umbrella term that covers all of them, but here are some of the most common and popular names you'll encounter:
Common Names for Deep-Fried Indian Desserts
- Gulab Jamun: These are arguably the most famous deep-fried Indian sweets. They are soft, spongy balls made from milk solids (khoya) or milk powder, deep-fried until golden brown, and then soaked in a fragrant sugar syrup flavored with cardamom and rose water.
- Jalebi: A popular and distinctive sweet, Jalebi are pretzel-shaped, crispy, and often bright orange. They are made from a fermented batter that is piped into hot oil in a swirling pattern and then immediately soaked in warm sugar syrup.
jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast
- Malpua: These are sweet pancakes, deep-fried until golden and often served with a drizzle of sugar syrup or rabri (thickened sweetened milk). They can be made from various flours, milk, and sugar, with regional variations including fruits like banana or sweet potato in the batter.
- Balushahi: Similar to a glazed doughnut in texture, Balushahi are flaky, deep-fried pastries made from flour, ghee, and sometimes yogurt, then dipped in a sugar syrup. They have a slightly crumbly interior and a crisp exterior.
- Imarti: Often confused with Jalebi due to their spiral shape, Imarti are made from a black gram (urad dal) batter, deep-fried into intricate floral or spiral patterns, and then soaked in sugar syrup. They tend to be slightly softer and chewier than Jalebi.
- Laving Latika / Lavang Latika: These are small, square-shaped pastries made from refined flour dough, often stuffed with a mixture of grated coconut, khoya, nuts, and spices, deep-fried, and then steeped in sugar syrup. A clove is often inserted to seal the pastry, giving it its name ("lavang" means clove).
- Gujiya / Karanji: Particularly popular during festivals like Holi and Diwali, these are sweet, crescent-shaped dumplings. A crisp, deep-fried pastry shell encases a sweet filling, typically made from khoya, dried fruits, and nuts.
- Boondi: While often used in savory mixtures, sweet Boondi refers to tiny, spherical droplets made from gram flour (besan) batter, deep-fried and then either soaked in sugar syrup to make Boondi Laddoo or enjoyed as individual sugary pearls.
- Shakarpara / Shakkarpara: These are crunchy, diamond-shaped or square-shaped sweet snacks made from flour, sugar, and ghee, which are deep-fried until crisp and then often coated in powdered sugar or a light sugar syrup.
- Khaja: A layered, flaky sweet pastry that is deep-fried and then soaked in sugar syrup. Regional variations exist, with some being very dry and others filled with syrup.
- Pantua: A Bengali specialty, these are soft, spherical desserts similar to Gulab Jamun, made from chhena (Indian cottage cheese) and khoa, deep-fried, and then drenched in cardamom and saffron-flavored sugar syrup.
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