Andhra Pradesh

Andhra Pradesh, and city, Hyderabad, has some desserts, not very well know outside the state, but still delicious enough. Here are some.

Ariselu made out of jaggery, rice flour and ghee, served mostly during festival occasions. Also called Kajaya in Karnataka.

Double Ka Meetha, a Hyderabadi dessert, made up of crisp bread roundels, soaked in cardamom flavored syrup. Again served mostly during weddings and functions.

Jhangri also called Imarti in North, made from Urad Dal, and colored with sugar syrup, saffron. Pretty much similiar to the jalebi.

Mysore Pak made out of sugar, gram flour, ghee. So named as it was believed to have been made in the kitchens of Mysore Palace. Now a popular dessert and evening snack, in most parts down South.

Pootharekulu, a dessert exclusive to my home state, Andhra Pradesh. Wafer like sweet, usually made out of starched rice, black gram, ghee and sugar. Very popular in my state, especially in the coastal region.

Not an exhaustive list here, will be back with some more.