So you think you're a foodie? Get acquainted with these iconic Indian sweets in Singapore...
Indian sweets in Singapore are arguably unmatched. We love a good slice of cake or a quick cupcake fix now and then. But there’s nothing like indulging in Indian sweets, and we’re taking Deepavali season in Singapore as our excuse to give in to temptation. With vibrant colours and complex flavours, Indian sweets – or mithai – are synonymous with celebrations and all things positive.
But proceed with caution: these goodies can be really sweet, especially for the uninitiated. Still, we say you haven’t really lived in Singapore until you’ve experienced the real deal in Little India. We keep going back to Moghul Sweet Shop at Little India Arcade and Komala’s Restaurants just a few steps away. But if you’re down for a gourmet twist, hit up Michelin-starred Song of India or Punjab’s Grill for next-level festival boxes. See if you can resist: the sweets that make us feel like kids again are right this way…
Indian sweets for sweet tooths in Singapore
1. Kulfi
Think of this as the Indian equivalent of ice cream, except only milk and sugar are used to make this sweet treat. The ingredients aren’t churned (unlike ice cream), resulting in a denser, creamier texture. Kulfi usually comes in flavours like cardamom and pistachio, though you can also find fruits added to the mix.
Where to get it: Cool down with a stick of kulfi at Banjara Restaurant or Tandoori Corner. If you wanna enjoy it in the comfort of your home, order from Bombay Kulfi.
2. Karanji
Known by a multitude of other names like gujia, somas and pedakiya, this dessert is a flaky pastry filled to the brim with treats. After getting stuffed with shredded coconut, sesame seeds, nuts, raisins, and various spices, the sweet dumpling is deep-fried to crispy perfection. It’s probably one of the most indulgent Indian sweets in Singapore.
Where to get it: Venture into the Deepavali bazaars because we’re sure you’ll find at least one snack stall serving them. We’ve seen Mithai Mandir and Moghul Mahal sell them previously too, so keep an eye out to see if it’ll make a comeback on their menus.
3. Rasgulla
This syrupy dessert starts with curdling milk, but before you turn away from that mental image, hear us out. Once you separate the chenna (Indian cottage cheese – yup, there’s a whole technique to it), it’s kneaded and rolled into balls. Next, it’s cooked in a sugar syrup, and you’ll get sweet dumplings that are soft and spongy.
Where to get it: You can find rasgulla tinned up and ready to eat from stores like Dashmesh or even at FairPrice. Alternatively, pop by Shamiana Restaurant or The Curry Culture. Both have rasmalai on their menus, which is similar to rasgulla except the cheese dumplings are dipped and served in thickened milk.
4. Jalebi
This confection is (almost) sickeningly sweet and sticky. It gets its muruku-like pretzel shape by plopping the fermented batter in a spiral motion into a pool of hot oil. The crisp snack is dunked in a saffron sugar syrup for that iconic orange glow.
Where to get it: We all agree this is best eaten freshly fried. You can get jalebi at Bikanervala or Jaggi’s North Indian Cuisine. It’s an absolute melt-in-the-mouth delight.
5. Adhirasam
We call it the Indian doughnut, but trust us, it’s not as sweet as the aforementioned confection. Made from rice flour and jaggery (cane sugar), this treat is deep-fried, so it’s nice and crisp on the outside but pillowy soft on the inside.
Where to get it: Native Special sells adhirasam along with other snacks that you can add to your Deepavali list.
6. Laddoo
The laddoo (or laddu) is the poster child for Indian sweets. If you’re going to a wedding or a religious Indian ceremony in Singapore, you know this will be waiting for you. Plump with ghee, flour and sugar, these sweet treats are made from tiny drops of chickpea flour mix. They’re fried in ghee and soaked in sugar syrup. Sounds easy, but it takes special skill to mould the mixture into those iconic spheres (and you have to do it while it’s hot!). Much respect.
Where to get it: It’s easy to find variations of this sweet just about anywhere, but our pick is Moghul’s Sweets. It’s known for its signature motichoor laddoos, which will complete your Deepavali spread.
7. Palkova
There are only two ingredients in this: milk and sugar. The magic is in the way it’s made. First, the milk simmers till it reaches a paste-like consistency, then sugar is added to the mix. Once it becomes semi-solid, it’s cooled and ready to be devoured. But really, you don’t have to break your back in the kitchen – just pop by Little India to get this ivory white treat.
Where to get it: You can devour this sweet treat by ordering it at Sri Dairy, or find it on Lazada.
8. Mysore pak
Fair warning: this isn’t for the faint-hearted. Hailing from Mysore in the south-western Indian state of Karnataka, this sugary confection only contains sugar, gram flour and slabs of ghee. Consider it an Indian version of fudge: soft, dense and a melt-in-your-mouth kind of fantastic. There’s another version that uses less ghee, but you know what we’d rather pick. As much as we love to indulge in this now and then, it’s best to share unless you want a 24-hour sugar rush.
Where to get it: You can find these indulgent sweets at Peshwai’s or Adyar Sweets & Snacks around Rochor, along with other temptations like chocolate burfis and mothi laddoos.
9. Gulab jamun
If you’re a sucker for sugar, you’ll adore these brown beauties. Made from milk fats, they’re deep-fried and drenched in a saccharine syrup infused with rose water. Expect a heady sugar rush after as little as two bites.
Where to get it: Along with delicious masala dosas and palak paneer, Kailash Parbat serves some mouth-watering desserts – gulab jamun included! Wash it all down with a mango lassi and turn it into a feast.
10. Burfi
Probably the most refined-looking out of the lot, burfi catches the eye with its pretty silver coating. It’s purely for vanity, though: this edible silver leaf is mainly used for occasions like weddings and has no effect on the taste. Perfectly cut into diamonds, this dense and milky sweet tastes as good as it looks. Plain burfi is usually made of solidified condensed milk and sugar with a hint of cardamom, but you can also find cashew nuts, pistachios, coconut or almond varieties.
Where to get it: Many people rave about Bikanervala‘s food for being savoury and authentic. Of course, you can’t forget about the desserts. Get a taste of dhoda or kaju burfi after feasting on rich curries.
11. Kesari
Kesari is said to have originated from many regions south of the subcontinent, so you can bet it’s popular among South Indians. Perhaps that’s the reason why it’s still one of our favourites. And don’t you think the bright orange colouring’s super tempting? The semolina is what gives this block of sweet goodness texture, along with staples like sugar, ghee (surprise surprise), water and milk. We like ours with cashew nuts and topped with a sprinkle of saffron.
Where to get it: MTR Singapore around Little India serves it with evaporated milk, sugar and spices. We’re already drooling just thinking about it.
12. Patisa soan papdi
Light and flaky with sugar strands peeling off at the corners, soan papdi’s texture is as smooth as cotton candy and literally melts in your mouth. It’s so popular that it was sold out at the sweet shop, so we decided to go for the patisa soan papdi, a less flaky version that’s still on par with its sister.
Where to get it: Boxed soan papdi (both flaky and non-flaky versions) are available online at Kiasumart. There’s even a chocolate soan papdi at Adyar Sweets & Snacks!
13. Kaju katli
Think of this dessert as a type of fudge, except there’s no chocolate and decorated with edible silver foil. This traditional North Indian sweet is made with cashews and sugar, flavoured with cardamom powder, rose water, and even saffron. The nuts are crushed into a coarse powder, sieved and mixed with sugar syrup. The result? A delightfully sweet and dense dessert that’s mildly flavoured and melts in your mouth.
Where to get it: Kaju katli is quite easy to make at home if you understand the intricacies of sugar syrup. But if you don’t, you can find boxed kaju katli from Peshwai’s. Looking for something freshly made? Pop by Moghul’s Sweets at Little India Arcade.
Ready for a sugar rush? Now you know where to grab all these Indian sweets in Singapore!
Frequently Asked Questions
Where should I buy Indian sweets?
Your best bet is Little India where you'll find the highest concentration of Indian sweet shops, bakeries, and eateries that sell a variety of Indian sweets.
What Indian sweet should I try first?
We recommend starting with fan favourites like gulab jamun (fried milk dumplings soaked in syrup) and jalebi (fried batter in syrup).
You can also consider trying kaju katli (cashew sweets) or ladoo (round sweets made with chickpea flour, semolina, or coconut).
Are Indian sweets very sweet?
Because some sweets are soaked in a sugar syrup, some Indian desserts can be overly sweet. Be prepared with some water, and don't feel pressured to finish it if it's not to your taste.
Is there a difference between Indian sweets & mithai?
No! The terms are used interchangeably in Singapore. Mithai is the Hindi and Urdu word commonly used to refer to these confections.
Are Indian sweets only available in boxes or are they fresh?
There are plenty of Indian grocery stores that stock ready-to-eat Indian sweets in Singapore that you can have conveniently. You can find freshly made sweets at Indian restaurants if you're looking to have something handmade!
