List of Indian sweets and desserts explained

See also: Sweets from the Indian subcontinent. 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

NameImagestyle kajun jsjj ksjhydb kakun osjj iujju e="width:25%;"Main ingredientsCategory
Arisa PithaRice flour, JaggeryFried, jaggery based
Apple Halwa[2] Apple, Milk, GheeHalva
BoondiGram flour (besan), ghee, sugar.Sugar syrup based
Gajar PaakCarrots, milk, sugar, ghee, cashews and raisins.Halva
GhevarFlour, ghee, kewra, milk, clarified butter, sugar, almonds, pistachio, saffron, green cardamom.[3] Fried, sugar syrup based
Gulab jamunFried milk balls soaked in sweet syrup, such as rose syrup or honey.[4] Fried, sugar syrup based
ImartiSugar syrup, lentil flour.Fried, sugar syrup based
JalebiDough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi.[5] Fried, sugar syrup based
Kaju katliCashews, ghee with cardamom and sugar.[6] Barfi
KalakandMilk, cottage cheese.Burfi
KheerA rice pudding made with milk, rice, sugar and dried fruits[7] Pudding
KhirmohanChhena, sugar, semolina, water.Sugar syrup based
KulfiAn ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or cardamom.[8] Ice cream
LadduGram flour (besan), ghee, sugar.Laddu
LassiYogurt, milk, nuts, can be made with mango.Yogurt drink
Motichoor ladduBesan flour, sugar.Laddu
Makhan BadaMaida flour, yogurt, oil, sugar.Sugar syrup based
MalpuaWheat or rice flour.[9] Fried, sugar syrup based
NankhataiRefined flour, besan, ghee, powdered sugar, yogurt green cardamom seeds.Baked
PethaFirm white pumpkin, sugar, kitchen lime, alum powder.Sugar syrup based
PhirniRice, sugar, nuts.Pudding
RabriBoiled condensed milk, sugar, spices and nuts.[10] Pudding
SheeraSemolina, ghee, nuts, milk.Pudding
SingoriKhoa, coconut, molu leaf.Milk-based
Sohan halwaCorn flour, ghee, dry fruits.Halva
Sohan papdi, pateesaBesan flour.Barfi
Moong Dal, Milk.Pudding.

East

NameImageMain ingredientsCategory
AmritiDeep fried vigna mungo, sugar syrup.Fried, sugar syrup based
Cham chamFlour, cream, sugar, saffron, lemon juice, coconut flakes.Milk-based
ChandrapuliKhoa, sugar, ghee, coconut flakes.Coconut and milk based
Chhena gajaChhena, sugar, ghee.Milk-based
Chhena jalebiChhena, sugar, ghee.Milk-based
Chhena Jhiliwhole milk, refined flour, powdered sugar, cardamom, oil/ghee for deep fryingMilk based
Chhena kheeriChhena, sugar, milk.Milk-based
Chhena podaSugar, chenna cheese.Milk-based
Chuda GhasaRice Flakes (Poha), Sugar powder or Jaggery, Desi Ghee, Grated fresh Coconut, Pepper Powder, big cardamon powder, Dry fruits OptionalFlatten 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 Moagur, cow ghee, Kanakchur khoiFried and Rice-based
Kheer sagarChenna, condensed milk, sugar, saffron, cardamom.Milk-based
Kolar Borabanana, coconut, maida, sugar, oilFried and Banana-based
Labanga latikamaida, khoa, nutmeg (powdered), grated coconut, ghee, nuts, raisins, cardamom, cloves and sugarFried and sugar-syrup based
LedikeniChhena, sugar, ghee.Milk-based
LyangchaFlour, fried milk powder, sugar syrup.Milk-based
Malapua (dessert)Yogurt, refined flour, ghee, fennel seeds.Milk-based
MihidanaBesan flour, sugar, ghee.Fried, sugar syrup based
Misti doiYogurt, jaggery.Milk-based
PantuaChhena, sugar, gheeMilk-based
PitheRice flour.Milk-based
Puri KhajaRefined 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
RabriSweetened milk.Milk-based
RasabaliChenna, sweetened milk.Milk-based
Ras malaiChhena, reduced milk, pistachioMilk-based
RasgullaChhena, sugarMilk-based
Made from cheese, kneaded with fine ground sugar and molasses.[11] Milk-based
Sarpuriacream, sugar, maida, gheecardamom powderFried and Milk-based
Sirir narujaggery and gram flour, mustard oil for deep fry Jaggery based
Shorbhajasugar, cream, ghee, maidaFried, milk and sugar syrup-based
SitabhogChhena, rice flour, sugar, vermicelli/riceFried, rice, and sugar-syrup based

South

NameImageMain ingredientsCategory
AdaRice flour, grated coconut, jaggery or sugar
Ada pradhamanRice Ada, coconut milk, jaggery, nuts, raisins, cardamom
Adhirasam/Khajjaya/AriseluRice flour, jaggery, ghee, vegetable oil, elachi
Arcot Makkan PedaKhoa, Maida, Sugar, cardamon powder, stuffed with nutsSimilar to Gulab Jamun but stuffed with nuts. Famous in Arcot, Tamil Nadu
Bandar ladduBesan, jaggery, cardamom powder, ghee, cashews and raisins, jaggery syrup, sugarLaddu, popular in Machilipatanam, Andhra Pradesh[12]
BooreluChana dal, jaggery
Kovilpatti Kadalai MittaiNuts (usually peanuts), jaggery
Dharwad PedhaMilk, Sugar, Dharwadi buffalo milkBurfi
Double ka MeethaLoaf bread, milk
GavvaluRice flour
JaangiriBlack gramFry syrup based
Kakinada KaajaWheat flour, sugar
Rice flour, Ground Nut, Jaggery, grated coconutSimilar to Modak in Tamil Nadu
Kuzhi paniyaramBlack lentils and rice
Mysore PakBesan flour, sugar, gheeBurfi
Maida flour, Coconut or Channa Dal/Toor Dal, JaggeryBread
Srivilliputtur PalkovaMilk, SugarFamous in Srivilliputhur, Tamil Nadu
PalathalikaluRice flour, milk
Pongalrice, jaggery, cashews, ghee
PootharekuluRice flour, powdered sugar/ghee
Tirunelveli Halwawheat flour, sugar, ghee, nuts, cardamomA famous sweet in Tamil Nadu .
Khubani ka meethaApricots, sugar syrup
Kesari batRava (semolina, ghee, sugar)
sheer khurmaVermicelli, pudding, milk
Unni AppamRice flour, banana, jaggery, coconut
KajjikayaRice flour, jaggery, coconut

West

NameImageMain ingredientsCategory
AnarsaSlightly fermented rice flour, jaggery, khus-khus seeds
BasundiSugar, milk
BebincaFlour, sugar, ghee, egg yolk, coconut milkBaked layered Christmas sweet
DhondasCucumber, ravaBaked cake
DoodhpakMilk, rice, sugar, dry fruitsMilk-based
Kaju katliCashews, ghee
Mahim halwaSemolina, sugar
ModakRice flour, coconut jaggery stuffingFried
MohanthalBesan, ghee, sugar and nuts
PatoleoRice flour, coconut jaggery and grated coconut stuffingWrapped in turmeric leaves and steamed
Puran poliWheat flour, gram, jaggeryBread
ShankarpaliSugar, ghee, maida flour, semolina
ShrikhandA creamy dessert made out of strained yogurt, often served with dried fruits such as mangoes.[13] Yogurt-based
Sutar feniMaida, sugar, ghee

Pan-Indian

NameImageMain ingredientsCategory
BarfiMilk PowderBarfi
HalvaCorn FlourBoiled
KheerMilk, vermicelli, sugar, nutsMilk-based, called Payasam in Southern parts of the country
LaddooMilk, flourLaddu
PedaMilk (khoya), sugar, saffronMilk-based

See also

Notes and References

  1. Book: Alan Davidson. The Oxford Companion to Food. Oxford University Press. 2014. 978-0-19-967733-7. Tom Jaine. 3rd. Oxford. 410–411.
  2. Web site: Apple. Halwa. Marraige [sic] Cuisine Style Apple Halwa Recipe- Super Suvai Tamil. 12 October 2020. Super Suvai Tamil. 10 November 2020. https://web.archive.org/web/20201110063819/https://www.supersuvaitamil.com/2020/08/apple-halwa-recipe-super-suvai-tamil.html. dead.
  3. Book: Rathore, Prem Singh . Rawali Rasoi (Rajasthan cuisine by Prem Singh Rathore) . 2022-06-25 . Blue Rose Publishers . en . 2023-05-28 . 2023-07-09 . https://web.archive.org/web/20230709202918/https://books.google.com/books?id=cy13EAAAQBAJ&dq=mawa+ghevar&pg=PP15 . live .
  4. Book: Priya Wickramasinghe. Carol Selva Rajah. Food of India. 16 June 2012. 1 February 2005. Murdoch Books. 978-1-74045-472-8. 264–.
  5. Book: Lise Winer. Dictionary of the English/Creole of Trinidad & Tobago: On Historical Principles. 16 June 2012. 16 January 2009. McGill-Queen's Press – MQUP. 978-0-7735-3406-3. 460–.
  6. Book: Elizabeth M. Collingham. Curry: A Tale of Cooks And Conquerors . 16 June 2012. 2006. Oxford University Press. 978-0-19-517241-6. 71–.
  7. Book: Subodh Kapoor. The Indian Encyclopaedia. 4 June 2012. 1 July 2002. Cosmo Publications. 978-81-7755-257-7. 1745.
  8. Book: Malvi Doshi . Cooking Along the Ganges: The Vegetarian Heritage of India . 16 June 2012 . 1 November 2002 . iUniverse . 978-0-595-24422-5 . 448–.
  9. Book: Gil Marks. Encyclopedia of Jewish Food. 16 June 2012. 10 September 2010. John Wiley & Sons. 978-0-470-39130-3. 382–.
  10. Book: Mohini Sethi. Institutional Food Management. 16 June 2012. 1 January 2008. New Age International. 978-81-224-1525-4. 850–.
  11. Book: Priya Wickramasinghe. Carol Selva Rajah. Food of India. 16 June 2012. 1 February 2005. Murdoch Books. 978-1-74045-472-8. 260–.
  12. News: In search of Bandar Laddu. Sujatha. Varma. The Hindu. 13 April 2013. 22 August 2015. 16 November 2015. https://web.archive.org/web/20151116065734/http://www.thehindu.com/features/magazine/in-search-of-bandar-laddu/article4605852.ece. live.
  13. Book: Barry A. Law. Microbiology and Biochemistry of Cheese and Fermented Milk. 16 June 2012. 31 July 1997. Springer. 978-0-7514-0346-6. 128–.