List of Indian sweets and desserts
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This is a list of Indian sweets and desserts, also called mithai, a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf.[1]
North
[edit]Name | Image | Main ingredients | Category |
---|---|---|---|
Arisa Pitha | Rice flour, Jaggery | Fried, jaggery based | |
Apple Halwa[2] | Apple, Milk, Ghee | Halva | |
Boondi | Gram flour (besan), ghee, sugar. | Sugar syrup based | |
Gajar Paak | Carrots, milk, sugar, ghee, cashews and raisins. | Halva | |
Ghevar | Flour, ghee, kewra, milk, clarified butter, sugar, almonds, pistachio, saffron, green cardamom.[3] | Fried, sugar syrup based | |
Gulab jamun | Fried milk balls soaked in sweet syrup, such as rose syrup or honey.[4] | Fried, sugar syrup based | |
Imarti | Sugar syrup, lentil flour. | Fried, sugar syrup based | |
Jalebi | Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi.[5] | Fried, sugar syrup based | |
Kaju katli | Cashews, ghee with cardamom and sugar.[6] | Barfi | |
Kalakand | Milk, cottage cheese. | Burfi | |
Kheer | A rice pudding made with milk, rice, sugar and dried fruits[7] | Pudding | |
Khirmohan | Chhena, sugar, semolina, water. | Sugar syrup based | |
Kulfi[8] | An ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or cardamom.[9] | Ice cream | |
Laddu | Gram flour (besan), ghee, sugar. | Laddu | |
Lassi | Yogurt, milk, nuts, can be made with mango. | Yogurt drink | |
Motichoor laddu | Besan flour, sugar. | Laddu | |
Makhan Bada | Maida flour, yogurt, oil, sugar. | Sugar syrup based | |
Malpua | Wheat or rice flour.[10] | Fried, sugar syrup based | |
Nankhatai | Refined flour, besan, ghee, powdered sugar, yogurt green cardamom seeds. | Baked | |
Petha | Firm white pumpkin, sugar, kitchen lime, alum powder. | Sugar syrup based | |
Phirni | Rice, sugar, nuts. | Pudding | |
Rabri | Boiled condensed milk, sugar, spices and nuts.[11] | Pudding | |
Sheera | Semolina, ghee, nuts, milk. | Pudding | |
Singori | Khoa, coconut, molu leaf. | Milk-based | |
Sohan halwa | Corn flour, ghee, dry fruits. | Halva | |
Sohan papdi, pateesa | Besan flour. | Barfi | |
Bihari Makuti | Moong Dal, Milk. | Pudding. |
East
[edit]Name | Image | Main ingredients | Category |
---|---|---|---|
Amriti | Deep fried vigna mungo, sugar syrup. | Fried, sugar syrup based | |
Cham cham | Flour, cream, sugar, saffron, lemon juice, coconut flakes. | Milk-based | |
Chandrapuli | Khoa, sugar, ghee, coconut flakes. | Coconut and milk based | |
Chhena gaja | Chhena, sugar, ghee. | Milk-based | |
Chhena jalebi | Chhena, sugar, ghee. | Milk-based | |
Chhena Jhili | whole milk, refined flour, powdered sugar, cardamom, oil/ghee for deep frying | Milk based | |
Chhena kheeri | Chhena, sugar, milk. | Milk-based | |
Chhena poda | Sugar, chenna cheese. | Milk-based | |
Chuda Ghasa | Rice Flakes (Poha), Sugar powder or Jaggery, Desi Ghee, Grated fresh Coconut, Pepper Powder, big cardamon powder, Dry fruits Optional | Flatten rice/rice flakes, sugar/jaggery, ghee based | |
Coconut Barfi | Made from coconut, fine ground sugar, ghee, cardamom powder and milk. | Coconut and milk based | |
Jaynagarer Moa | gur, cow ghee, Kanakchur khoi | Fried and Rice-based | |
Kheer sagar | Chenna, condensed milk, sugar, saffron, cardamom. | Milk-based | |
Kolar Bora | banana, coconut, maida, sugar, oil | Fried and Banana-based | |
Labanga latika | maida, khoa, nutmeg (powdered), grated coconut, ghee, nuts, raisins, cardamom, cloves and sugar | Fried and sugar-syrup based | |
Ledikeni | Chhena, sugar, ghee. | Milk-based | |
Lyangcha | Flour, fried milk powder, sugar syrup. | Milk-based | |
Malapua (dessert) | Yogurt, refined flour, ghee, fennel seeds. | Milk-based | |
Mihidana | Besan flour, sugar, ghee. | Fried, sugar syrup based | |
Misti doi | Yogurt, jaggery. | Milk-based | |
Pantua | Chhena, sugar, ghee | Milk-based | |
Pithe | Rice flour. | Milk-based | |
Puri Khaja | Refined flour (maida), pure ghee, sugar, refined cooking oil for frying
(Pure ghee may also be used for frying) Salt to taste |
Ghee and refined flour-based | |
Rabri | Sweetened milk. | Milk-based | |
Rasabali | Chenna, sweetened milk. | Milk-based | |
Ras malai | Chhena, reduced milk, pistachio | Milk-based | |
Rasgulla | Chhena, sugar | Milk-based | |
Sandesh | Made from cheese, kneaded with fine ground sugar and molasses.[12] | Milk-based | |
Sarpuria | cream, sugar, maida, gheecardamom powder | Fried and Milk-based | |
Sirir naru | jaggery and gram flour, mustard oil for deep fry | Jaggery based | |
Shorbhaja | sugar, cream, ghee, maida | Fried, milk and sugar syrup-based | |
Sitabhog | Chhena, rice flour, sugar, vermicelli/rice | Fried, rice, and sugar-syrup based |
South
[edit]West
[edit]Name | Image | Main ingredients | Category |
---|---|---|---|
Anarsa | Slightly fermented rice flour, jaggery, khus-khus seeds | ||
Basundi | Sugar, milk | ||
Bebinca | Flour, sugar, ghee, egg yolk, coconut milk | Baked layered Christmas sweet | |
Dhondas | Cucumber, rava | Baked cake | |
Doodhpak | Milk, rice, sugar, dry fruits | Milk-based | |
Kaju katli | Cashews, ghee | ||
Mahim halwa | Semolina, sugar | ||
Modak | Rice flour, coconut jaggery stuffing | Fried | |
Mohanthal | Besan, ghee, sugar and nuts | ||
Patoleo | Rice flour, coconut jaggery and grated coconut stuffing | Wrapped in turmeric leaves and steamed | |
Puran poli | Wheat flour, gram, jaggery | Bread | |
Shankarpali | Sugar, ghee, maida flour, semolina | ||
Shrikhand | A creamy dessert made out of strained yogurt, often served with dried fruits such as mangoes.[14] | Yogurt-based | |
Sutar feni | Maida, sugar, ghee |
Pan-Indian
[edit]Name | Image | Main ingredients | Category |
---|---|---|---|
Barfi | Milk Powder | Barfi | |
Halva | Corn Flour | Boiled | |
Kheer | Milk, vermicelli, sugar, nuts | Milk-based, called Payasam in Southern parts of the country | |
Laddoo | Milk, flour | Laddu | |
Peda | Milk (khoya), sugar, saffron | Milk-based |
See also
[edit]References
[edit]- ^ Alan Davidson (2014). Tom Jaine (ed.). The Oxford Companion to Food (3rd ed.). Oxford: Oxford University Press. pp. 410–411. ISBN 978-0-19-967733-7.
- ^ Apple, Halwa. "Marraige [sic] Cuisine Style Apple Halwa Recipe- Super Suvai Tamil". Super Suvai Tamil. Archived from the original on 10 November 2020. Retrieved 12 October 2020.
- ^ Rathore, Prem Singh (2022-06-25). Rawali Rasoi ( Rajasthan cuisine by Prem Singh Rathore). Blue Rose Publishers. Archived from the original on 2023-07-09. Retrieved 2023-05-28.
- ^ Priya Wickramasinghe; Carol Selva Rajah (1 February 2005). Food of India. Murdoch Books. pp. 264–. ISBN 978-1-74045-472-8. Retrieved 16 June 2012.
- ^ Lise Winer (16 January 2009). Dictionary of the English/Creole of Trinidad & Tobago: On Historical Principles. McGill-Queen's Press – MQUP. pp. 460–. ISBN 978-0-7735-3406-3. Retrieved 16 June 2012.
- ^ Elizabeth M. Collingham (2006). Curry: A Tale of Cooks And Conquerors. Oxford University Press. pp. 71–. ISBN 978-0-19-517241-6. Retrieved 16 June 2012.
- ^ Subodh Kapoor (1 July 2002). The Indian Encyclopaedia. Cosmo Publications. p. 1745. ISBN 978-81-7755-257-7. Retrieved 4 June 2012.
- ^ Caroline Liddell, Robin Weir (15 July 1996), Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights, Macmillan, 1996, ISBN 978-0-312-14343-5,
... Kulfi is the traditional Indian ice cream and has a strongly characteristic cooked-milk flavour and dense icy texture. ... The basis of making kulfi is to reduce a large volume of milk down to a very small concentrated amount ...
- ^ Malvi Doshi (1 November 2002). Cooking Along the Ganges: The Vegetarian Heritage of India. iUniverse. pp. 448–. ISBN 978-0-595-24422-5. Retrieved 16 June 2012.
- ^ Gil Marks (10 September 2010). Encyclopedia of Jewish Food. John Wiley & Sons. pp. 382–. ISBN 978-0-470-39130-3. Retrieved 16 June 2012.
- ^ Mohini Sethi (1 January 2008). Institutional Food Management. New Age International. pp. 850–. ISBN 978-81-224-1525-4. Retrieved 16 June 2012.
- ^ Priya Wickramasinghe; Carol Selva Rajah (1 February 2005). Food of India. Murdoch Books. pp. 260–. ISBN 978-1-74045-472-8. Retrieved 16 June 2012.
- ^ Varma, Sujatha (13 April 2013). "In search of Bandar Laddu". The Hindu. Archived from the original on 16 November 2015. Retrieved 22 August 2015.
- ^ Barry A. Law (31 July 1997). Microbiology and Biochemistry of Cheese and Fermented Milk. Springer. pp. 128–. ISBN 978-0-7514-0346-6. Retrieved 16 June 2012.
External links
[edit]- Media related to Sweet food of India at Wikimedia Commons