List of Indian sweets and desserts
This is a list of Indian sweets and desserts, also called mithai, a significant element in Indian cuisine. It spans the regions of Pakistan and Bangladesh as well, since both countries were parts of India before 1947. 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
Name | Image | Main ingredients | Category | |
---|---|---|---|---|
Agra petha | Firm white pumpkin, sugar, kitchen lime, alum powder etc. | Sugar syrup based | ||
Balushahi | Maida flour, yogurt, oil, sugar | Sugar syrup based | ||
Besan laddu | Gram flour (besan), ghee, sugar | Laddu | ||
Boondi | Gram flour (besan), ghee, sugar | Sugar syrup based | ||
Gajar ka halwa | Carrots, milk, sugar, ghee, cashews and raisins | Halva | ||
Gajar ki barfi | Dried milk with ground cashews, pistachios or peanuts, often with edible silver foil as decoration[2] | Barfi | ||
Ghevar | Flour, ghee, kewra, milk, clarified butter, sugar, almonds, pistachio, saffron, green cardamom | Fried, sugar syrup based | ||
Gulab jamun | Fried milk balls soaked in sweet syrup, such as rose syrup or honey.[3] | 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.[4] | Fried, sugar syrup based | ||
Kaju katli | Cashews, ghee with cardamom and sugar.[5] | Barfi | ||
Kala jamun | ||||
Kalakand | Milk, cottage cheese | Burfi | ||
Kheer | A rice pudding made with milk, rice, sugar and dried fruits[6] | Dessert | ||
Kulfi[7] | An ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or cardamom.[8] | Ice cream | ||
Motichoor laddu | Besan flour, sugar | Laddu | ||
Lassi | Yogurt, milk, nuts, can be made with mango (mango lassi) | Yogurt drink | ||
Malai laddu | Milk cream | Laddu | ||
Malpua | A type of pancake, made of wheat or rice flour, deep fried and dipped in sugar syrup.[9] | |||
Nankhatai | Refined flour (maida), gram flour (besan), ghee, powdered sugar, yogurt, green cardamom seeds | Flour based sweet | ||
Peda | Milk | |||
Phirni | Rice, sugar, nuts | pudding | ||
Rabri | A sweet, condensed milk-based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added for flavour. It is chilled and served as a dessert.[10] | pudding | ||
Ras malai | Chhena, reduced milk, pistachio | Dessert | ||
Sheera | Semolina, ghee, nuts, milk | Pudding | ||
Singori | Milk, coconut, molu leaf | |||
Sohan halwa | Corn flour, ghee, dry fruits | Halva | ||
Sohan papdi, pateesa | Besan flour | Barfi | ||
East
Name | Image | Main ingredients | Remarks |
---|---|---|---|
Amriti | Coconut milk | ||
Chhena gaja | Chhena, sugar, ghee | Milk-based | |
Chhena jalebi | Chhena, sugar, ghee | Milk-based | |
Chhena kheeri | Chhena, sugar, milk | Milk-based | |
Chhena poda | Milk-based | ||
Cham cham | Flour, cream, sugar, saffron, lemon juice, coconut flakes | Milk-based | |
Kheer sagar | Milk-based | ||
Ledikeni | Chhena, sugar, ghee | Milk-based | |
Lyangcha | Milk-based | ||
Malapua (dessert) | Milk-based | ||
Mihidana | Besan flour, sugar, ghee | Besan-based | |
Misti doi | Milk-based | ||
Pantua | Chhena, sugar, ghee | Milk-based | |
Pithe | Milk-based | ||
Rabri | Milk-based | ||
Rasabali | Milk-based | ||
Rasgulla | Chhena, sugar | Milk-based | |
Ras malai | Chhena, milk, sugar | Milk-based | |
Sandesh (several types) |
Made from cheese, kneaded with fine ground sugar and molasses.[11] | Milk-based |
South
Name | Image | Main ingredients | Remarks |
---|---|---|---|
Ada | Rice flour, grated coconut, jaggery or sugar | ||
Adhirasam | Rice flour, jaggery, ghee, vegetable oil, elachi | ||
Ariselu | Rice flour, jaggery, ghee | ||
Bandar laddu | Besan, jaggery, cardamom powder, ghee, cashews and raisins, jaggery syrup, sugar | Laddu, popular in Machilipatanam, Andhra Pradesh[12] | |
Chikki | Nuts (usually peanuts), jaggery | ||
Dharwad pedha | Burfi | ||
Double ka meetha | Loaf bread, milk | ||
Gavvalu | Rice flour | ||
Jaangiri | Black gram | Fry syrup based | |
Kakinada khaja | Wheat flour, sugar | ||
Kuzhi paniyaram | Black lentils and rice | ||
Mysore pak | Besan flour, semolina, mung bean, jaggery, coconut, skimmed milk powder, sugar, ghee | Burfi | |
Obbattu / holige | Maida flour | Bread | |
Palathalikalu | Rice flour, milk | ||
Poornalu | Chana dal, jaggery | ||
Pongal | rice, jaggery,cashews,ghee | ||
Pootharekulu | Rice flour, powdered sugar/ghee | ||
Qubani ka meetha | Apricots, sugar syrup | ||
Sajjige | Rava (semolina) | ||
Sheer korma | Vermicelli pudding, milk | ||
Unni Appam | Rice flour, banana, jaggery, coconut |
West
Name | Image | Main ingredients | Remarks |
---|---|---|---|
Anarsa | Slightly fermented rice flour, jaggery, khus-khus seeds | ||
Basundi | Sugar, milk | ||
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 | |
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.[13] | Yoghurt-based | |
Sutar feni | Maida, sugar, ghee |
Pan-Indian
Name | Image | Main ingredients | Remarks |
---|---|---|---|
Burfi | Burfi | ||
Halva | Semolina | Boiled | |
Kheer | Milk, rice/noodles | Milk-based | |
Laddoo | Milk, flour | ||
Peda | Milk (khoya), sugar | Milk-based |
See also
References
- ↑ Alan Davidson (2014). Tom Jaine, ed. The Oxford Companion to Food (3rd ed.). Oxford: Oxford University Press. pp. 410–411. ISBN 0-19-967733-6.
- ↑ Lois Sinaiko Webb (28 December 1995). Holidays of the World Cookbook for Students. ABC-CLIO. pp. 193–. ISBN 978-0-89774-884-1. Retrieved 16 June 2012.
- ↑ 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, 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. "In search of Bandar Laddu".
- ↑ 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.
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