**Ariselu**: A traditional sweet from South India, particularly Andhra Pradesh and Telangana, made with rice flour, jaggery (unrefined cane sugar), and sometimes flavored with cardamom. The dough is shaped into discs and deep-fried until golden brown, resulting in a crispy exterior and a chewy interior.

**Nuvvula Undalu (Nuvvula Vundalu)**: Also known as sesame laddus, these sweets are made from roasted sesame seeds and jaggery. The sesame seeds are ground and mixed with melted jaggery, then shaped into small balls. They are a nutritious treat often enjoyed during festivals and celebrations.

**Bobbatlu**: Also called Puran Poli or Holige in different regions of India, Bobbatlu is a sweet flatbread stuffed with a mixture of cooked lentils (usually chana dal), jaggery, and spices such as cardamom. The dough is typically made from wheat flour or all-purpose flour and rolled out thin before being filled and cooked on a griddle or skillet.

**Motichoor Laddu (Mohichoor Laddu)**: A popular Indian sweet made from tiny balls of gram flour (besan) batter fried in ghee (clarified butter) and then soaked in sugar syrup. The fried balls are then formed into laddus (round balls) and garnished with nuts such as almonds or pistachios. It has a unique texture and is often served at weddings and festivals.

**Laddu**: A classic Indian sweet made from various ingredients such as chickpea flour (besan), semolina (sooji), grated coconut, or ground nuts, mixed with sugar or jaggery and ghee (clarified butter). The mixture is shaped into round balls, and sometimes flavored with cardamom, saffron, or other spices. Laddus come in different varieties and are a staple at festive occasions.

**Annamayya Laddu**: Named after the famous saint poet Annamacharya, Annamayya Laddu is a special type of laddu offered as prasadam (sacred food) at the Tirumala Venkateswara Temple in Andhra Pradesh. It is made from Bengal gram flour (besan), sugar, ghee, and dry fruits, with a unique flavor and texture.

**Mysore Pak**: A rich and indulgent South Indian sweet made from besan (chickpea flour), sugar, and ghee. It has a fudge-like consistency and a melt-in-your-mouth texture. Mysore Pak is often flavored with cardamom and garnished with chopped nuts like cashews or almonds.

**Badushah**: A deep-fried sweet pastry made from all-purpose flour, ghee, and yogurt, then dipped in sugar syrup. Badushahs have a flaky texture and are sometimes flavored with cardamom or saffron. They are popular across India and are often served during festivals and celebrations.

**Khova Puri (Khovapuri)**: A rich and decadent sweet made from khoya (reduced milk solids), sugar, and sometimes flavored with cardamom or saffron. The mixture is formed into small patties or balls and often garnished with nuts like pistachios or almonds. Khova Puri has a creamy texture and is a favorite treat during festivals.

**Gunjia**: Also known as Gujia or Karanji, Gunjia is a sweet pastry filled with a mixture of khoya (milk solids), grated coconut, nuts, and sugar or jaggery. The pastry dough is typically made from all-purpose flour or semolina and shaped into crescent or half-moon shapes before being deep-fried or baked. Gunjia is especially popular during the festival of Holi.

**Dry Fruit Laddu**: A nutritious and delicious sweet made from a mixture of dried fruits such as dates, figs, almonds, cashews, and pistachios, along with desiccated coconut and sometimes oats or puffed rice. The ingredients are ground together and shaped into laddus, making them a healthy alternative to traditional sweets.

**Dry Fruit Burfi**: Similar to Dry Fruit Laddu, Dry Fruit Burfi is a dense and rich sweet made from a mixture of dried fruits, nuts, and sugar cooked until it forms a thick paste. The mixture is then spread onto a greased tray, allowed to cool and set, and cut into square or diamond-shaped pieces.

**Kaju Katli**: A popular Indian sweet made from cashew nuts (kaju), sugar, and ghee. The cashews are ground into a fine powder, mixed with sugar syrup, cooked until it thickens, and then rolled out and cut into diamond-shaped pieces. Kaju Katli is known for its smooth texture and rich flavor, often garnished with silver vark (edible silver foil) or chopped nuts.