In India, sweet shops appear in multiples, with some busy streets boasting two or three within a jamun's throw of one another. Whenever we stopped anyone to ask for directions during our recent trip, we were quickly besieged with recommendations and tips and occasionally found ourselves witnessing passionate, intricate arguments over the proper way to make rasmalai or which ladoo vendor used the purest chickpea flour.
As we traveled north from Mumbai through Rajasthan, then east to Varanasi, we tried to drink as many lassis and eat as many mithai ("sweet" in Hindi) as possible. Here are our snapshots of a few of the delicious highlights.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.