India is renowned for its sweets, or mithai in Hindi-Urdu. Indian desserts, like much of the vast South Asian country’s cuisine, vary from region to region, with coconut proving especially popular throughout the tropical south. Take, for example, Goa’s rosewater-scented, coconut-and-semolina cake, called baath. In the eastern region of West Bengal (as well as in Bangladesh, just across the border), palm jaggery is incorporated into dense, fudgy sandesh, made from cardamom-scented paneer. And in the central-northern regions—heavily influenced by the Persian techniques and ingredients introduced during the Mughal Empire—elegant court treats like vibrant saffron toast are frequently blinged out with silver leaf.