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
Badam halwa Almonds, ghee Halva
Balushahi Maida flour, yogurt, oil, sugar Sugar syrup based
Besan laddu Gram flour (besan), ghee, sugar Laddu
Boondi 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
Kada prasad Wheat flour, sugar, nuts, ghee Halva
Kaju katli Cashews, ghee with cardamom and sugar.[5] Barfi
Kala jamnu
Kalakand Milk, cottage cheese Burfi
Kheer A rice pudding made with milk, rice, sugar and dried fruits[6] Dessert
Khopra paak Milk, coconut, sugar Burfi
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 ki gilauri Milk cream, chhena, khoya
Malai laddu Milk cream Laddu
Malai pan Milk cream
Malpua A type of pancake, made of wheat or rice flour, deep fried and dipped in sugar syrup.[9]
Meetha lola Wheat flour, Sugar, ghee Sweet roti
Mung halwa Milk, mung bean, dal (lentil), dry fruits Halva
Nankhatai Nankhatai, an Indian sweet 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
Rasgulla Chhena, sugar Milk-based
Rava laddu Semolina, coconut, sugar, ghee Laddu
Sevai kheer Vermicelli, sugar, nuts pudding
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
Teerangi barfi

East

Name Image Main ingredients Remarks
Abar-khabo Milk-based
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 payesh Milk-based
Chhena poda Milk-based
Cham cham Flour, cream, sugar, saffron, lemon juice, coconut flakes Milk-based
Jal-bhora Milk-based
Kadapak Milk-based
Kalo jam Milk-based
Kancha-golla
Kheer er chop Milk-based
Kheer sagar Milk-based
Komolabhog 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
Narkeler naru Coconut-based
Pantua Chhena, sugar, ghee Milk-based
Pati shapta Milk-based
Pithe Milk-based
Pranohora
Rabri Milk-based
Rajbhog Milk-based
Rasabali Milk-based
Rasgulla Chhena, sugar Milk-based
Raskadamba 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
Shor bhaja
Shor puria
Sitabhog Rice flour, chhena, sugar, ghee 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
Badam halwa Almonds, ghee Burfi/paste
Badushaah Maida flour, sugar syrup
Bandar laddu Besan, jaggery, cardamom powder, ghee, cashews and raisins, jaggery syrup, sugar Laddu, popular in Machilipatanam, Andhra Pradesh[12]
Bellam garelu Black gram, jaggery
Bellam pasham Wheat flour, jaggery
Chikki Nuts (usually peanuts), jaggery
Coconut Burfi Grated coconut, butter, sugar/jaggery, cardamom, fired gram, milk Burfi
Coconut laddu Coconut, sugar syrup, cardamom
Dharwad pedha Burfi
Dhudh pedha Khova Burfi
Double ka meetha Loaf bread, milk
Gavvalu Rice flour
Halbai Ground wheat, milk Burfi
Jaangiri Black gram Fry syrup based
Kakinada khaja Wheat flour, sugar
Kajjikaayalu Wheat flour, coconut powder, Bengal gram, sugar
Karjikai Wheat flour, cardamom, coconut, raisins
Kashi halva Grated pumpkin Halva
Kozhakkatta Rice flour, sugar/molasses, coconut, cardamom
Kozhikode halwa
Kozhukattai (kolukattai or kudumulu) Rice flour, jaggery
Kuzhi paniyaram Black lentils and rice
Manoharam Rice flour, gram flour, jaggery, ghee
Mysore pak Besan flour, semolina, mung bean, jaggery, coconut, skimmed milk powder, sugar, ghee Burfi
Neyyapam, modakam, ksheera-kesari, sukiyan, pazham pori
Obbattu / holige Maida flour Bread
Pal kozhukkatai Rice Flour, coconut grated, jaggery, milk, cardamom, salt
Palathalikalu Rice flour, milk
Peni
Poornalu Chana dal, jaggery
Pootharekulu Rice flour, powdered sugar/ghee
Qubani ka meetha Apricots, sugar syrup
Rava laddu Semolina, coconut, sugar, ghee
Sajjige Rava (semolina)
Sarkarapuratty Banana, sugar/molasses, dried ginger powder
Sheer korma Vermicelli pudding, milk
Sundalu Black Gram, sugar, ghee, cardamom
Unni Appam Rice flour, banana, jaggery, coconut

West

Name Image Main ingredients Remarks
Aamras Alphonso mango pulp, sugar, nutmeg
Adadiyu Udad dal flour, sugar, ghee, dry fruits
Anarsa Slightly fermented rice flour, jaggery, khus-khus seeds
Basundi Sugar, milk
Chirote Maida flour Fried
Coconut cake (Naralachi wadi) Rice, coconut, sugar/jaggery, dry fruits, ghee Cooked, dried till it forms cakes
Coconut rice (narali bhat) Rice, coconut, sugar/jaggery, dry fruits, ghee cooked
Dhondas Cucumber, rava Baked cake
Dinkache ladoo, gond laddu Fried dinka, sugar, dry fruits, kharik powder, ghee, coconut
Doodhpak Milk, rice, sugar, dry fruits Milk-based
Dudhi halwa Dudhi, milk, sugar
Gavhachi kheer / Dalia kheer Sugar, milk, dalia, nutmeg
Gharge Wheat flour, grated pumpkin, jaggery Fried
Ghari Maida, Ghee
Gol papadi Wheat flour, jaggery, ghee Jaggery based
Gul poli Wheat flour, gul, ghee Jaggery based
Kaju katli Cashews, ghee
Karanji Flour, coconut, sugar/jaggery, maida, khoa Baked/fried
Kharwas Colostrum Steamed
Magas Sugar, ghee, gram
Mahim halwa Semolina, sugar
Modak Maida flour, coconut jaggery stuffing Fried
Modak ukkadicha Rice flour, coconut jaggery stuffing Steamed
Mohan thaal Besan, sugar syrup, ghee Sugar syrup based
Narali bhaat Coconut crush, sugar syrup, ghee, rice Coconut based
Phanas poli Wheat flour, phanas (jackfruit), ghee Jaggery based
Puran poli Wheat flour, gram, jaggery Bread
Rava / besan ladoo Chickpea flour/semolina, raisins Baked
Shankarpali Sugar, ghee, maida flour, semolina
Shikran Milk, banana, sugar Banana fruit salad
Shrikhand A creamy dessert made out of strained yogurt, often served with dried fruits such as mangoes.[13] Yoghurt-based
Sudha ras Sugar, water, lemon, saffron
Sutar feni Maida, sugar, ghee
Sweet potato halwa (ratala che kaap) Sweet potato, sugar/jaggery, ghee Baked

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

  1. ↑ 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.
  2. ↑ 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.
  3. ↑ 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.
  4. ↑ 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.
  5. ↑ 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.
  6. ↑ Subodh Kapoor (1 July 2002). The Indian Encyclopaedia. Cosmo Publications. p. 1745. ISBN 978-81-7755-257-7. Retrieved 4 June 2012.
  7. ↑ 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 ...
  8. ↑ 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.
  9. ↑ Gil Marks (10 September 2010). Encyclopedia of Jewish Food. John Wiley & Sons. pp. 382–. ISBN 978-0-470-39130-3. Retrieved 16 June 2012.
  10. ↑ Mohini Sethi (1 January 2008). Institutional Food Management. New Age International. pp. 850–. ISBN 978-81-224-1525-4. Retrieved 16 June 2012.
  11. ↑ 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.
  12. ↑ Varma, Sujatha. "In search of Bandar Laddu".
  13. ↑ 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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