Indian sweet-making involves a great deal of repetitive hand work, which makes a stand mixer look like an obvious labor saver. It helps with some of that work and damages the rest.
It excels at aeration and prolonged beating
Several sweets depend on beating a mixture until it lightens, holds air and turns pale, a task that is tedious by hand and easy for a machine.
The paddle attachment maintains a consistent action for as long as needed, which produces a more even result than an arm that gets tired partway through.
Anything where the goal is volume, uniformity and time is a good candidate, because none of those require the cook to feel what is happening.
It fails at kneading drained curd
Working chhena into a smooth mass depends on reading how the texture changes under the hand and stopping at the moment it turns tacky.
A machine cannot detect that transition, and it overshoots easily. Chhena worked past the right point becomes dense, and the resulting sweet is hard rather than springy.
Friction is the other problem: the machine warms the mass faster than hands do, and warm chhena releases fat and tightens.
Hot mixtures are outside its range entirely
A large share of Indian sweets are worked while hot, straight off the stove, and are shaped in the narrow window before they set.
A stand mixer bowl is not a heat source, so a mixture transferred into it cools and stiffens rather than staying workable.
The work that matters in those sweets happens in the pan, and no attachment substitutes for a heavy spatula and a burner underneath.
Grinding is a different machine's job
Legume and rice batters need a wet grinder or a powerful blender that produces a fine, aerated paste, and a stand mixer does not grind at all.
Nut pastes and spice powders belong to a grinder for the same reason, since the paddle simply moves material around rather than reducing its particle size.
Buying a mixer expecting it to cover those tasks is the most common disappointment, and the two machines solve unrelated problems.
Where it genuinely saves the most time
Doughs for fried sweets, large batches of nut and flour mixtures, and anything requiring long steady beating are where the machine repays its counter space.
For festival-scale production it is most useful for the bulk stages, with the shaping and finishing still done by hand because those are judgment tasks.
Which is a reasonable division of labor, and roughly the one professional sweet kitchens arrived at with their own larger equipment.