5 Indian Sweets Rank Among World's Best Deep-Fried Desserts

Almost every state in India is known for one kind of sweet that is indigenous to its people. However, nobody thought that these sweets would rank among the best deep-fried desserts in the world. According to the recent list by Taste Atlas, the Croatia-based food guide, five Indian desserts are among the best 96 deep-fried desserts in the world until February 15, 2024. 

The guide recorded 7,382 ratings of which 5,250 were legitimate. The aim of this guide was to promote the best local food and traditional dishes around the world. While the top desserts like bomboloni from Italy, bola de berlim from Portugal, graffe Napoletane from Italy, and many others looked like variations of doughnuts, as you move further down the list, you see a vast variety of deep-fried desserts. Take a look at the Indian delectables that are a part of this recent list.


Achappam, also referred to as deep-fried rose cookie, is a signature dessert in Kerala. Its recipe is influenced by Dutch cuisine, and you would find it common in many Malayali households. Achh refers to a mould and appam means food made using flour. With a ranking of 4.0, this dish was in 39th position.

The batter of this delicacy is made by mixing eggs, coconut milk, rice or wheat flour, and sugar. Some people spice them with cumin, sesame, and cardamom seeds. An iron rod with a rose-like mould at the bottom is heated in hot oil, dipped in the batter, and immersed in the oil again. As the batter turns golden brown, the rose cookie starts detaching itself from the mould. 

Gulab Jamun

Gulab Jamun is another Indian dessert that has made it to the list. It is a milk-based delectable dish that is eaten with enthusiasm in many parts of Uttar Pradesh, Bihar, Rajasthan, Haryana, and Madhya Pradesh. It received 3.9 stars and stood in 44th position.

Milk solids or khoa are used to make small spherical balls or cylindrical shapes, which are deep-fried in oil until brown and dipped in sugar syrup. Many people top them with dry fruits before serving. Among common pairings, many people in India love to relish this dessert with ice cream.


Pantua looks like the cousin of gulab jamun, but it is quite famous in West Bengal and East India. Its other variations include ledikenni and langcha which differ from it in shapes and fillings. This dessert has special significance during Durga Puja and other festivities. With a rating of 3.8, pantua was listed in the 59th position.

To make pantua, dough is prepared using khoa, baking powder, Indian cottage cheese, and flour. It is turned into small spherical balls, deep fried in oil, and immediately transferred to a bowl of sugar syrup. People fill or garnish it with dry fruits to amplify its flavours.


Khaja is also referred to as feni, and it is often paired with milk. Different variations of this sweet dish exist in parts of India, but one can often spot it in weddings in the northern states. The sweet delectable received 3.6 ratings and stood in the 71st position on the list of Taste Atlas.

Traditionally khaja is made by deep frying a mixture of sugar, flour, and ghee. It is fried until the dish turns golden brown. Many people dip it in the sugar syrup to amplify its flavours. In Andhra Pradesh, a variant of this dish has sugar syrup filled inside of it while the exterior remains dry.


Boondi is not only a deep-fried dessert but has a special place in Hindu mythology. It is often offered to Lord Hanuman, especially on Tuesdays. The tiny crispy balls received 3.5 ratings and made it to the 79th position on the list of best deep-fried desserts.

This dessert is made by frying a mixture of gram flour. Later they are added to sugar syrup. Its savoury version also exists which is often used to garnish raita, curries, or even desi salads. Fine boondi is also used to make boondi ladoo, another Indian delicacy famous throughout the country.