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List of Indian sweets and desserts

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This is alist of Indian sweets and desserts, also calledmithai, a significant element inIndian 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 orcondensed 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 withgold orsilver leaf.^[1]

North

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Name	Main ingredients	Category
Arisa Pitha	Rice flour, Jaggery	Fried, jaggery based
Bal mithai	Khoya,cane sugar, caramelised sugar syrup	Khoya fudge
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.^[2]	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, orlassi.^[4]	Fried, sugar syrup based
Kaju katli	Cashews,ghee with cardamom and sugar.^[5]	Barfi
Kalakand	Milk, cottage cheese.	Burfi
Kheer	A rice pudding made with milk, rice, sugar and dried fruits^[6]	Pudding
Khirmohan	Chhena, sugar,semolina, water.	Sugar syrup based
Kulfi^[7]	An ice cream made withmilk and sugar, with a variety of flavours such as mango, saffron, or cardamom.^[8]	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.^[9]	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.^[10]	Pudding
Sheera	Semolina, ghee, nuts, milk.	Pudding
Singori	Khoa, coconut, molu leaf.	Milk-based
Sohan halwa	Corn flour,ghee, dry fruits.	Halva
Soan papdi,pateesa	Besan flour.	Barfi
Bihari Makuti	Moong Dal, milk	Pudding.

East

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Name	Main ingredients	Category
Amriti	Deep friedvigna mungo, sugar syrup.	Fried, sugar syrup based
Chak-Hao Kheer	Black rice, milk , sugar	milk 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 andsugar	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
Pitha	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.^[11]	Milk-based
Sarpuria	cream,sugar,maida,ghee cardamom 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

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Name	Main ingredients	Category
Ada	Rice flour, gratedcoconut,jaggery orsugar
Ada pradhaman	Rice Ada, coconut milk,jaggery,nuts,raisins,cardamom
Adhirasam/Khajjaya/Ariselu	Rice flour,jaggery,ghee,vegetable oil, elachi
Arcot Makkan Peda	Khoa, Maida, Sugar, cardamon powder, stuffed with nuts	Similar toGulab Jamun but stuffed with nuts. Famous inArcot,Tamil Nadu
Bandar laddu	Besan, jaggery, cardamom powder, ghee, cashews and raisins, jaggery syrup, sugar	Laddu, popular in Machilipatanam, Andhra Pradesh^[12]
Boorelu	Chana dal,jaggery
Kovilpatti Kadalai Mittai	Nuts (usuallypeanuts),jaggery
Dharwad Pedha	Milk, Sugar, Dharwadi buffalo milk	Burfi
Double ka Meetha	Loaf bread, milk
Gavvalu	Rice flour
Jaangiri	Black gram	Fry syrup based
Kakinada Kaja	Wheat flour,sugar
Kozhukkattai	Rice flour, Ground Nut, Jaggery, grated coconut	Similar toModak in Tamil Nadu
Kuzhi paniyaram	Black lentils andrice
Mysore Pak	Besan flour,sugar,ghee	Burfi
Obbattu /Holige /Bobbatlu /Pappu Polelu /Boli	Maida flour,Coconut orChanna Dal/Toor Dal,Jaggery	Bread
Srivilliputtur Palkova	Milk,Sugar	Famous inSrivilliputhur,Tamil Nadu
Ashoka Halwa	Moong Dal, Wheat flour, sugar	Well known inThiruvaiyaru,Tamil Nadu
Palathalikalu	Rice flour, milk
Pongal	rice,jaggery,cashews,ghee

Pootharekulu	Rice flour,powdered sugar/ghee
Tirunelveli Halwa	wheat flour,sugar,ghee,nuts,cardamom	A famous sweet inTamil Nadu .
Khubani ka meetha	Apricots,sugar syrup
Kesari bat	Rava (semolina,ghee,sugar)
sheer khurma	Vermicelli, pudding, milk
Unni Appam	Rice flour,banana, jaggery, coconut
Kajjikayalu	Rice flour, jaggery, coconut

West

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Name	Main ingredients	Category
Aamras	Mango, milk
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 inturmeric leaves and steamed
Puran poli	Wheat flour, gram, jaggery	Bread
Shankarpali	Sugar,ghee,maida flour,semolina
Shrikhand	A creamy dessert made out of strainedyogurt, often served with dried fruits such asmangoes.^[13]	Yogurt-based
Sutar feni	Maida, sugar, ghee

Pan-Indian

[edit]

Name	Main ingredients	Category
Barfi	Milk Powder	Barfi
Halva	Corn Flour	Boiled
Kheer	Milk,vermicelli, sugar, nuts	Milk-based, calledPayasam in Southern parts of the country
Laddoo	Milk, flour	Laddu
Peda	Milk (khoya), sugar,saffron	Milk-based

References

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^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.
^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. Retrieved2023-05-28.
^Priya Wickramasinghe; Carol Selva Rajah (1 February 2005).Food of India. Murdoch Books. pp. 264–.ISBN 978-1-74045-472-8. Retrieved16 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. Retrieved16 June 2012.
^Elizabeth M. Collingham (2006).Curry: A Tale of Cooks And Conquerors. Oxford University Press. pp. 71–.ISBN 978-0-19-517241-6. Retrieved16 June 2012.
^Subodh Kapoor (1 July 2002).The Indian Encyclopaedia. Cosmo Publications. p. 1745.ISBN 978-81-7755-257-7. Retrieved4 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 Indianice 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. Retrieved16 June 2012.
^Gil Marks (10 September 2010).Encyclopedia of Jewish Food. John Wiley & Sons. pp. 382–.ISBN 978-0-470-39130-3. Retrieved16 June 2012.
^Mohini Sethi (1 January 2008).Institutional Food Management. New Age International. pp. 850–.ISBN 978-81-224-1525-4. Retrieved16 June 2012.
^Priya Wickramasinghe; Carol Selva Rajah (1 February 2005).Food of India. Murdoch Books. pp. 260–.ISBN 978-1-74045-472-8. Retrieved16 June 2012.
^Varma, Sujatha (13 April 2013)."In search of Bandar Laddu".The Hindu.Archived from the original on 16 November 2015. Retrieved22 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. Retrieved16 June 2012.

External links

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Media related toSweet food of India at Wikimedia Commons

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Cuisine of India

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North India	North Indian cuisine Awadhi Braj Bhojpuri Punjabi Haryanvi Kumauni Mughlai Kashmiri Rajasthani Marwari (Jain) Uttar Pradeshi Pashtun
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Other	Jain (Satvika) Anglo-Indian Fast food Indian Chinese Indian Indonesian Indian Singaporean Malaysian Indian Mauritian Thai Balinese

Ingredients / types of food

Preparation and cooking

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North

East

South

West

Pan-Indian

See also

References

External links