Ladoo Motichoor 

Motichoor laddu or Boondi laddu is a sweet delicacy made from grilled gram flour flakes which are sweetened, mixed with almonds, pressed into balls and fried in ghee. This sweetmeat is believed to have originated from Motichur, a small town near Haridwar and popularized by the Saharanpur, Muzaffarnagar region of Uttar Pradesh. The fact that the western Uttar Pradesh belt is the largest producer of cane sugar in the country has helpd develop variants of this laddu - known as khaand ke laddu and guldane ke laddu. Maner, a small town near Patna in Bihar, is also famous for its delicious motichoor laddus. It is a traditional gift at weddings, engagements and births.

Gulab jamun

 Gulab Jambu is a popular northern Indian, Bangladeshi, Nepali and Pakistani sweet dish made of a dough consisting mainly of milk solids (often including double cream and a little flour) in a sugar syrup flavored with cardamom seeds and rosewater or saffron.

A similar Arabic dessert is lu'mat al-adi (Arabic for judge's bread). Like the South Asian gulab jamun, rosewater syrup is often used, however saffron syrup and honey are also common

Rasgolla

The rasagolla was invented in the state of Orissa, where it has been a traditional sweet dish for centuries. Soft, spongy balls of cottage cheese soaked in chilled sugar syrup.... Nicely made Rasgulla melts in your mouth and leaves you wanting more...always! The Bengalis (from eastern India) sure know their sweet making.

Kalakand or Qalaqand

(Urdu: قلا‏قند ) is a very popular Indian and Pakistani sweet made out of solidified, sweetened milk, to which is added ricotta cheese. It owes it origin to the milk-rich Braj area of western Uttar Pradesh. It is a very popular sweetmeat in North and East India, including Orissa and Bengal and is reputed for its exquisite taste. The 'Kand' of Kalakand is derived from the Arabic language which means sweets. Another such example is Gulkand.

Bessan Barfi
 

Besan Barfi is an Indian sweet made from besan (gram flour), condensed milk and sugar. The sugar blends into a creamy texture that comes from the basic mixture.

Besan barfi is a very common sweet in North India especially during winters. Besan barfi is often garnished with sliced or chopped almonds or pistachios.

Kaju Burfi

Kaju Barfi is an Indian dessert. Kaju literally means Cashew nuts and Barfi is a type of Indian sweet, which varies in ingredients used but is usually prepared according to a standard method. Barfi is often but not always, made by thickening milk with sugar and other ingredients. It is then spread in a flat, shallow dish and cut into bite-sized pieces. These pieces are sometimes decorated with edible silver foil.

Kaju Barfi is made with cashew nuts soaked in water overnight and ground the next day; then sugar, saffron (kesar) and other dried fruits are added. However, you can make kaju barfi with only sugar, water, and ghee. It is usually tan. If made with pistachios, it can be green

Kheer Kadam

A Bengali sweet which has a moist centre surrounded by a sandesh coating! Utterly yummy! When you bite into the crumbly white sweet, you wouldnt suspect the syrup soaked sweet inside! 

Dhoda (Sohan Halwa)    

Dhoda is the most famous sweat in Khushab, Mianwali and D.I.Khan. Sohni is available at Karyana stores in Pakistan.

Rasmalai

Rasmalai originated somewhere in the coastal parts of the Indian states of Orissa, West Bengal and Bihar.^[2] Sometimes shown as Rassmalai. Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of paneer soaked in sweetened, thickened, creamy milk

Gajrela (Carrot Cake) Also known as carrot delight, gajrela is a tasty blend of carrots, spices, and heavy cream. This sweet dessert hails from the Punjab region of India.   Petha The Petha cluster in Agra is more than a century old. Petha is a form of sweet that is made from Ash-Pumpkins. It has been an Indian favourite due to its medicinal properties and sublime flavour. The clustering of enterprises involved in the production of Petha sweet occurred in Agra due to the availability of raw fruit here and the fondness of the local people for sweets.