90 Dishes

Dessert, Sweet

Lauki halwa

Bottle gourd or opo squash sweet

Dessert, Sweet

Magaj

Gram flour confection with nuts

Dessert, Sweet

Makhan malai

Makhan malai (hindi: मक्खन मलाई) or malai makkhan also called 'malaiyo or nimish is a sweet snack made from milk cream during the winters. this dessert is prepared in many parts of uttar pradesh especially in cities of kanpur, varanasi and lucknow. another version is available in delhi as daulat ki chaat. it takes eight hours to prepare the dessert. preparation starts a day before with cow milk being boiled in a huge cauldron. then, fresh cream is added and the milk is boiled again and allowed to cool under the sky. this is perhaps the most important step when the milk is exposed to dew and remains in the open for four to five hours. this is the only reason why it cannot be prepared in the summer. the heat will melt the butter. next, dew-exposed milk is churned for three hours in the morning. powdered sugar, yellow color, and cardamom powder are added to give it the final flavor.

Dessert, Sweet

Malai kulfi

A frozen dessert similar to ice cream that is made with whole milk or condensed milk

Dessert, Sweet

Malida

Malida pashto 'ماليده' (alternatively spelled as maleeda, called, urdu: چُوری, hindi: चूरी, or ملیدہ in hyderabadi urdu) is a traditional sweet confection popular among pashtun and persian households in afghanistan, hyderabad deccan and is also popular among people of northern region of india and pakistan . it is made out of leftover bread known as ډوډۍ by pastuns and parathas or rotis in desi households, crumbling and pounding them coarsely and stir frying them with ghee, sugar, dry fruits and nuts. this is specially given to young kids in the winter season as ghee is known to warm the body and keep young ones from catching cold and also used as a traditional dish for some muslims in the last wednesday of the islamic month safar. this style sweet crumbled dessert is also a popular way to use up the leftover parathas/rotis

Dessert, Sweet

Malpua

Malpua, or sometimes shortened to pua, is a pancake served as a dessert or a snack originating from the indian subcontinent, popular in india, nepal and bangladesh.

Dessert, Sweet

Marzipan

Marzipan is a confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract. it is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. it can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and christmas cakes. marzipan paste may also be used as a baking ingredient, as in stollen or banket. in some countries, it is shaped into small figures of animals as a traditional treat for new year's day or christmas. marzipan is also used in tortell, and in some versions of king cake eaten during the carnival season. traditional swedish princess cake is typically covered with a layer of marzipan that has been tinted pale green or pink.

Dessert, Sweet

Milk cake

Bars made with sweetened curdled milk, lemon juice or citric acid, cardamom, ghee, pistachios, this milk cake is different than tres leches, hot milk cake and kiru boakiba

Dessert, Sweet

Mishti doi

Mishti doi (bengali: মিষ্টি দই) or mitha dahi (odia: ମିଠା ଦହି) is a fermented sweet dahi (yogurt) originating from the bogra district in bangladesh and is a very popular dessert throughout the country. it is also consumed in the indian states of assam, odisha, tripura and west bengal, with similar dishes branching off of it such as the nabadwip-er lal doi of kolkata. and in the nation of bangladesh. it is made with milk and sugar or jaggery. it differs from the plain yogurt because of the technique of preparation. there are many variations of mishti doi according to their popularity.mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight. earthenware is always used as the container for making mishti doi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. baked yogurt is a similar preparation in the west. before the discovery of miracle drugs of typhoid, wellknown alopathic physicians like dr. b. c. roy, col. denham white and nilratan sircar prescribed mishti doi for their patients which helps to accumulate vitamin bs.

Dessert, Sweet

Modak

Modak (marathi: मोदक; japanese: 歓喜団; thai: โมทกะ or ขนมต้ม; malaysian: kuih modak; indonesian: kue modak) is an indian sweet dumpling dish popular in many indian states and cultures. according to hindu belief, it is considered one of the favourite dishes of lord ganesha and is therefore used in prayers. the sweet filling on the inside of a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour.there are two types of modak, fried and steamed. the steamed version (called ukdiche modak) is often served hot with ghee.

Dessert, Sweet

Moong dal halwa

A sweet yellow lentil dish with saffron, cardamom and ghee

Dessert, Sweet

Mousse

A mousse (; french: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. it can range from light and fluffy to creamy and thick, depending on preparation techniques. a mousse may be sweet or savory.sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. in the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. mousses are also typically chilled before being served, which gives them a denser texture. additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. sweetened mousse is served as a dessert, or used as an airy cake filling. it is sometimes stabilized with gelatin.savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. hot mousses often get their light texture from the addition of beaten egg whites.

Dessert, Sweet

Murabba

Sweet fruit preserves/marmalade, many different kinds

Dessert, Sweet

Nankhatai

Nankhatai (hindi: नानख़टाई, urdu: نان خطائی) are shortbread biscuits originating from the indian subcontinent, popular in northern india, pakistan, bangladesh, and myanmar (formerly burma).

Dessert, Sweet

Panjiri

Panjiri is a north indian dish which is made from whole-wheat flour fried in sugar and ghee, heavily laced with dried fruits and herbal gums. it is eaten by women after giving birth as a nutritional supplement, to promote healing and lactation, or eaten in general in the winters to ward off cold. its usage is culturally and traditionally meaningful. it is consumed in north indian states of punjab, haryana, rajasthan, gujarat jammu, himachal pradesh, bihar, and uttar pradesh.

Dessert, Sweet

Panna cotta

Panna cotta (italian for "cooked cream") is an italian dessert of sweetened cream thickened with gelatin and molded. the cream may be aromatized with coffee, vanilla, or other flavorings.

Dessert, Sweet

Parshad

Sweet wheat pudding, made with wheat flour, sugar, ghee and water

Dessert, Sweet

Patishapta

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Dessert, Sweet

Peda

Peda (pronounced [ˈpeːɽa]) or pera is a sweet dish hailing from the indian subcontinent. it originated from mathura, uttar pradesh, india. usually prepared in thick, semi-soft pieces, its main ingredients are khoa, sugar and traditional flavorings including cardamom seeds, pistachio nuts and saffron. its colour varies from a creamy white to a caramel colour. the word peda is also generically used to mean a sphere of any doughy substance such as flour or khoa. variant spellings and names for the dessert include pedha, penda (in gujarati) and pera. pedas originated in the city of mathura in the present-day uttar pradesh. the mathura peda is the characteristic variety from the city. from uttar pradesh, the peda spread to many parts of the indian subcontinent. thakur ram ratan singh of lucknow who migrated to dharwad (in the present-day karnataka) in the 1850s introduced pedas there. this distinct variety is now famous as the dharwad pedha. kandi peda from satara in maharashtra is another variety of peda. dood peda, made famous by the nandini milk co-operative in karnataka, is another popular variety. as with laddoos, pedas are sometimes used as prasadam in religious services.

Dessert, Sweet

Petha

Petha (hindi: पेठा pronounced [ˈpeːʈʰa]) is a translucent soft candy from indian subcontinent made from ash gourd or white pumpkin, or simply petha in hindi and urdu).

Dessert, Sweet

Phirni

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Dessert, Sweet

Pitha

Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the indian subcontinent, common in bangladesh and india. pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). some versions may have a filling, garnish, or sauce. few may be set or shaped after cooking. they are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai). pitha is especially popular in bangladesh and the eastern indian states of bihar, west bengal, odisha, jharkhand, the south indian state of kerala, and the northeast indian states, especially assam. pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. less common types of pitha are made of palm or ol (a local root vegetable).

Dessert, Sweet

Plum cake

Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. in the united kingdom, certain rich versions may be iced and decorated. fruitcakes are typically served in celebration of weddings and christmas. given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream).

Dessert, Sweet

Prasad

Fudge-like confection, may contain dried fruit, nuts

Dessert, Sweet

Puran poli

Puran puri (પુરણ પુરી), puran poli (पुरण पोळी), holige (ಹೋಳಿಗೆ), obbattu (ಒಬ್ಬಟ್ಟು), or bobbattlu (బొబ్బట్టు), is an indian sweet flatbread that originates from southern india.

Dessert, Sweet

Rabri

Rabri (iast: rabaḍī) is a sweet, condensed-milk-based dish, originating from the indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. jaggery, spices, and nuts are added to it to give it flavor. it is chilled and served as dessert. rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara. a similar dish goes by the name basundi.

Dessert, Sweet

Ras malai

Ras malai,, rasamalai, or rossomalai, or is a dessert originating from the eastern regions of the indian subcontinent. the dessert is called rossomalai in bengali, ras malai in hindi, and rasa malei in odia. it is popular in india and bangladesh.the origin of the sweet is impossible to verify but there are several underlying stories. k.c. das grandsons claims that it was invented by k.c. das in kolkata. the sen brothers of comilla operating under the matri bhandar brand also claim to be the original maker of the dessert. bangladesh has begun the process of registering geographical indication status for comillar rasmalai.

Dessert, Sweet

Rice kheer

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Dessert, Sweet

Roat

Cookie

Dessert, Sweet

Rosette

Rosette cookies are thin, cookie-like fritters made with iron molds that are found in many cultures. the name rosettbakkels comes from norwegian. rosettes are crispy and typified by their lacy pattern. rosettes are traditionally made during christmas time. rosette recipes are popular in the united states among families with scandinavian ancestry. they are made using intricately designed rosette irons. the batter is a blend of wheat flour, eggs, sugar and whole milk. the iron has a handle with a bow shape attached to the outermost. the iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. the iron is lifted from the oil after a short time and the rosette is separated from the iron. usually, the edges of rosettes are dipped into frosting or sugar.swedish timbale can be made with rosette batter using a timbale mold instead of an iron. these can be made with savory fillings like creamed chicken and mushrooms.

Dessert, Sweet

Sandesh

Sandesh (bengali: সন্দেশ shôndesh) is a dessert, originating from the bengal region in the eastern part of the indian subcontinent, created with milk and sugar. some recipes of sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself. some people in the region of dhaka make a form of sandesh called pranahara (literally 'heart stealer') which is softer and made with mawa and yogurt. the gupo/gufo style of sandesh from guptipara is considered by some to be the "first branded sweet of bengal".

Dessert, Sweet

Sewai

Vermicelli (rice noodles) cooked in milk and dry fruits

Dessert, Sweet

Shahi tukda

Double ka meetha (also known as shahi tukra, is an indian bread pudding sweet made of fried bread slices soaked in hot milk with spices, including saffron and cardamom. double ka meetha is a dessert of hyderabad state. it is popular in hyderabadi cuisine, served at weddings and parties. double ka meetha refers to the milk bread, called "double roti" in the local indian dialects because it swells up to almost double its original size after baking.

Dessert, Sweet

Shakarpara

Shankarpali, shakkarpara, khurma, laktho, murali, lakdi mithai, or just simply mithai is an indian sweet snack. it is etymologically derived from persian shekarpareh. shankarpali is popular in western india, especially in north india specially uttar pradesh . it's north indian variant known as khurma or laktho is also popular in states such as bihar, jharkhand, and eastern uttar pradesh. it is also a popular sweet among the indian diaspora in fiji, guyana, and trinidad and tobago, as well as their respective diasporas in north america, the united kingdom, australia and new zealand. it is traditionally enjoyed as a treat on diwali. it is rich in carbohydrates, making it an instant source of energy. it can be sweet, sour or spicy depending upon how it is made.

Dessert, Sweet

Shrikhand

Shrikhand is a traditional sweet of the indian subcontinent made from strained yogurt. it is often served as part of a thali (platter) or with puris (puffed deep-fried whole wheat bread). it is a traditional dessert in gujarati and marathi cuisine.

Dessert, Sweet

Soan papdi

Soan papdi (also known as san papri, shompapri,sohan papdi, shonpapdi or patisa) is a popular dessert in the indian subcontinent. the term sohan is of persian origin. it bears some resemblance to the persian sohan pashmaki, which gave rise to the turkish pişmaniye. it is usually cube-shaped or served as flakes, and has a crisp and flaky texture. traditionally sold loose in rolled paper cones, modern industrial production has led it to being sold in the form of tightly-formed cubes.

Dessert, Sweet

Sohan halwa

Sohan (persian: سوهان, romanized: sohān) is a traditional persian saffron brittle toffee made in iran. its ingredients consist of wheat sprout, flour, egg yolks, rose water, sugar, butter or vegetable oil, saffron, cardamom, and slivers of almond and pistachio.sohan is originated in qom, iran.there are different types of sohan including honey sohan, sesame sohan, sohan halwa, almond sohan, sohan gazi, sohan loghmeh, butter sohan, sohan pashmaki (cotton candy) and dessert sohan. some people believe that when mozaffar ad-din shah qajar travelled to qom and he was entertained with halwa qomi, he analogized it to a rasp (sohan is the persian word meaning rasp or file) which digested the food he had eaten very well.this sweet is indian and is called as sohan in khariboli (hindi). the name is etymologically derived from the sanskrit word shobhan. according to john t. platts' dictionary of urdu, classical hindi and english, the sweet was named after a one sohan lal, so it has no connection with persia (iran). as with many indian sweets, this was also taken out of india and into persia and elsewhere.

Dessert, Sweet

Strudel

A strudel (, german: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. it became popular in the 18th century throughout the habsburg empire. strudel is part of austrian cuisine but is also common in other central european cuisines. in italy it is recognized as a traditional agri-food product (pat) of south tyrol.the oldest strudel recipes (a millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the wienbibliothek im rathaus (formerly wiener stadtbibliothek). the pastry descends from similar near eastern pastries (see baklava and turkish cuisine).

Dessert, Sweet

Suji

Semolina is the coarse, purified wheat middlings (intermediate milling stage) of durum wheat mainly used in making couscous, pasta, and sweet puddings. the term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains (such as rice or corn) as well.

Dessert, Sweet

Suji ka halwa

Suji is a type of halvah made by toasting common-wheat semolina (called farina in the us, and सूजी, suji, sooji or रवा, rawa in india) in a fat like ghee or oil, and adding a sweetener like sugar syrup or honey. it can be served for breakfast or as a dessert item. the basic recipe is made with just semolina (farina), sugar or honey, ghee, and sometimes milk. variations on this include dried or fresh fruits, nuts, shredded coconut, and other toppings.

Dessert, Sweet

Swiss roll

A swiss roll, jelly roll (united states), roll cake, cream roll, roulade or swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. the origins of the term are unclear; in spite of the name "swiss roll", the cake is believed to have originated elsewhere in central europe, possibly austria or slovenia. it appears to have been invented in the nineteenth century, along with battenberg cake, doughnuts, and victoria sponge. in the u.s., commercial versions of the cake are sold with the brand names of ho hos, yodels, swiss cake rolls, and others. a type of roll cake called yule log is traditionally served at christmas. the spiral layered shape of the swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll fold, a protein fold, the "swiss roll" metamaterial in optics, and the term jelly roll in science, quilting and other fields.

Dessert, Sweet

Til ladoo

Ball-shaped sweets made with sesame seeds and peanuts

Dessert, Sweet

Tilkut

Tilkut also known as tilkutam, gajak, tilpatti, is a sweet made in the indian states of bihar, jharkhand, west bengal and madhya pradesh.tilkut is especially made and eaten during "makar sankranti" festival. it is made of pounded 'til' or sesame seeds (sesamum indicum) and jaggery or sugar. the best tilkut is said to be from gaya and is native to magadh region only. reference to this dry sweet is found in the buddhist literature as palala.normally, three types of tilkuts are available — the refined sugar tilkut is white in colour, the shakkar tilkut is made of unrefined sugar and is light brown in colour and the gur tilkut is made of jaggery and is dark brown in colour. each of these varieties has its own flavour. the circular shaped savoury is called tilkut and the smaller nut-sized ones are called tillouri. winter is the period when sugarcane is harvested. it is also when large quantities of tilkut are made in many towns and even villages. however, as the demand persists throughout the year, smaller quantities are made round the year.

Dessert, Sweet

Toffee

Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. the mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °c (300 to 310 °f). while being prepared, toffee is sometimes mixed with nuts or raisins.

Dessert, Sweet

Zerde

Zerde is a traditional persian, iraqi, turkish, dessert. the original rice pudding, infused with a generous amount of saffron giving it a vibrant yellow hue and a delicate floral flavour. this is a festive dish popular at weddings, births, and during holy festivities such as the first sunday of the month of sha'aban celebrating the birth of the prophet zakariyya, and the first ten days of the sacred month of muharram. zer, which means gold and or yellow, comes from persian zard (زرد) which means yellow. in some regions of turkey, zerdeçal turmeric also added for a more intense colour. zerde is very popular and has made its way to western turkey with people immigrating to west at eastern thrace, which provides almost the half of country's rice production, zerde is a favored dessert. flavoring ingredients of zerde vary slightly from region to region in turkey depending on the local fruits.zerde differs from rice pudding insofar as it is prepared with water instead of milk.one serving of zerde has approximately 215 calories.