38 Dishes

Dessert, Sweet

Adhirasam

Adhirasam (tamil: அதிரசம்), kajjaya in kannada, ariselu in telugu, anarsa in marathi, sirsa in chhattisgarhi or arisa pitha in odia) is a type of indian sweet from tamil cuisine, karnataka cuisine, telugu cuisine , chhattisgarhi cuisine, marathi cuisine and odia cuisine. the doughnut-like pastry has a long history of popularity in kannada, telugu, maharashtra, chhattisgarh, odisha, and tamil civilization. they are similar in shape to vadai, but are not savoury and are eaten as a dessert. adhirasam is a popular as an offering to the relatives during deepavali festival, both at home and in temples in tamil nadu and karnataka.

Dessert, Sweet

Barfi

Barfi, barfee, borfi or burfi is a dense milk-based sweet from the indian subcontinent. the name comes from the hindustani (originally persian) word barf, which means snow. common types of barfi include besan barfi (made with gram flour), kaju barfi (made with cashews), pista barfi (made with ground pistachios), and sing barfi (made with peanuts). milk powder and sugar are the main ingredients of barfi. the ingredients are cooked in a vessel until the mixture solidifies. the mixture is then transferred to a shallow pan and cooled. finally, it is cut into squares, diamonds, or circular shapes and served. in addition to nuts, barfi is often flavoured with fruits such as mango or coconut and spices such as cardamom or rose water. it comes in various colours and textures. barfi is sometimes coated with a thin layer of edible metallic leaf known as vark. it is served at both informal and formal events.

Dessert, Sweet

Basbousa

Basbousa (arabic: بسبوسة basbūsah) is a sweet, syrup-soaked semolina cake that originated in egypt, and is also common in other countries. the semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. it is also found in most areas of the former ottoman empire, and is featured in middle eastern cuisines, greek cuisine, azerbaijani cuisine, turkish cuisine, ethiopian cuisine, yemeni cuisine and others.

Dessert, Sweet

Bûche de Noël

A yule log or bûche de noël (french pronunciation: ​[byʃ də nɔɛl]) is a traditional christmas cake, often served as a dessert near christmas, especially in france, belgium, switzerland, and several former french colonies such as canada, vietnam, and lebanon. variants are also served in the united states, united kingdom, portugal, and spain. made of sponge cake, to resemble a miniature actual yule log, it is a form of sweet roulade. the cake emerged in the 19th century, probably in france, before spreading to other countries. it is traditionally made from a genoise, generally baked in a large, shallow swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. the most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist. yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. a bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan. the name bûche de noël originally referred to the yule log itself, and was transferred to the dessert after the custom had fallen out of popular use. references to it as bûche de noël or, in english, yule log, can be found from at least the edwardian era (for example, f. vine, saleable shop goods (1898 and later).

Dessert, Sweet

Dame blanche

Dame blanche (french, "white lady") is the name used in belgium and the netherlands for a sweet dessert consisting of vanilla ice cream with whipped cream, and warm molten chocolate. in germany and in switzerland, the same type of dessert is known as a coupe dänemark. the dessert is similar to the american sundae.

Dessert, Sweet

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Dessert, Sweet

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Dessert, Sweet

Fraisier

Layered sponge cake (genoise) with fresh strawberries and mousseline (pastry cream mixed with butter)

Dessert, Sweet

Gajar ka halwa

Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding from the indian subcontinent. it is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar, cardamom and then cooking while stirring regularly. it is often served with a garnish of almonds and pistachios. the nuts and other items used are first sautéed in ghee, a type of clarified butter from the indian subcontinent.the dessert is traditionally eaten during all of the festivals in india, mainly on the occasion of diwali, holi, eid al-fitr and raksha bandhan. it is served hot during the winter.

Dessert, Sweet

Gateau coco

Coconut cake is a popular dessert in the southern region of the united states. it is a cake frosted with a white frosting and covered in coconut flakes.

Dessert, Sweet

Gato patate

Sweet potato hand pies, deep-fried sweet potato dough filled with a sweet coconut, cardamom and sugar mixture

Dessert, Sweet

Glaçon râpé

Shaved ice flavored with syrup, many flavors

Dessert, Sweet

Gulab jamun

Gulab jamun (also spelled gulaab jamun) lit. "rose water berry" or "rose berry" is a sweet confectionary or dessert, originating in the indian subcontinent and a type of mithai popular in india, pakistan, nepal, the maldives (where it is known as gulab ki janu), and bangladesh, as well as myanmar. it is the national dessert of pakistan. it is also common in nations with substantial populations of people with south asian heritage, such as mauritius, fiji, gulf states, the malay peninsula, great britain, south africa, and the caribbean countries of jamaica, trinidad and tobago, guyana, and suriname. it is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. modern recipes call for dried or powdered milk instead of khoya. it is often garnished with dried nuts such as almonds and cashews to enhance flavour.

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Dessert, Sweet

Ice cream

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Dessert, Sweet

Idli

Idli or idly ( (listen)) is a type of savoury rice cake, originating from the indian subcontinent, popular as breakfast foods in eastern and southern india and in sri lanka. the cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. the fermentation process breaks down the starches so that they are more readily metabolised by the body. idli has several variations, including rava idli, which is made from semolina. regional variants include sanna of konkan.

Dessert, Sweet

Jaggery

Jaggery is a traditional non-centrifugal cane sugar consumed in the indian subcontinent, southeast asia, and africa. it is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. it contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. jaggery is very similar to muscovado, an important sweetener in portuguese and british cuisine. the kenyan sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.

Dessert, Sweet

Jalebi

Jalebi (hindi: जलेबी,bengali: জিলাপি,odia: ଜିଲାପି, urdu: جلیبی‎, nepali: जेरी sinhala: පැණි වළලු), is a popular sweet snack in south and west asia, africa, and mauritius. it goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. the south asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. jalebi is eaten with curd or rabri (in north india) along with optional other flavors such as kewra (scented water). in some west asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. the north african dish of zalabia uses a different batter and a syrup of honey (arabic: ʻasal) and rose water.jalebi can be served warm or cold. they have a somewhat chewy texture with a crystallized sugary exterior coating. citric acid, lime juice and rose water is sometimes added to the syrup. similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh. to keep it crisp and to prevent it from getting soggy, commercially made jalebi has rangkat (which is sodium dithionite and also called hydro) added to the jalebi batter recipe

Dessert, Sweet

Kalakand

Kalakand is an indian sweet made out of solidified, sweetened milk called khoa .

Dessert, Sweet

Khaja

Khaja is an indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup.

Dessert, Sweet

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

Kulfi

Kulfi () is a frozen dairy dessert originating in the indian subcontinent during the mughal era in the 16th century. it is often described as "traditional indian ice cream." kulfi is a traditional sweet of the indian subcontinent, where it is commonly sold by street vendors called kulfiwallahs. it is popular in bangladesh, myanmar, nepal, sri lanka, and the middle east and part of the national cuisines of india, pakistan, and trinidad and tobago. kulfi is denser and creamier than ice cream. it comes in various flavours. traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. newer flavours include apple, orange, strawberry, peanut, and avocado. unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. thus, it is sometimes considered a distinct category of frozen dairy-based dessert. the density of kulfi causes it to melt more slowly than ice cream.

Dessert, Sweet

Laddu

Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india. laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. laddus are often made of gram flour but can also be made with semolina. sometimes ingredients such as chopped nuts and/or dried raisins are also added. the type of ingredients used may vary by recipe. laddus are often served during festive or religious occasions.

Dessert, Sweet

Macaron

A macaron ( mak-ə-ron, french: [makaʁɔ̃] (listen)) or french macaron ( mak-ə-ron) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. the macaron is traditionally held to have been introduced in france by the italian chef of queen catherine de medici during the renaissance. since the 19th century, a typical parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. the confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. it is mildly moist and easily melts in the mouth. macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

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

Massepain

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

Mithai

Mithai (sweets) are the confectionery and desserts of the indian subcontinent. thousands of dedicated shops in india, bangladesh, nepal, pakistan and sri lanka sell nothing but sweets. sugarcane has been grown in the indian subcontinent for thousands of years, and the art of refining sugar was invented there 8000 years ago (6000 bce) by the indus valley civilisation. the english word "sugar" comes from a sanskrit word sharkara for refined sugar, while the word "candy" comes from sanskrit word khaanda for the unrefined sugar – one of the simplest raw forms of sweet. over its long history, cuisines of the indian subcontinent developed a diverse array of sweets. some claim there is no other region in the world where sweets are so varied, so numerous, or so invested with meaning as the indian subcontinent.in the diverse languages of the indian subcontinent, sweets are called by numerous names, one common name being mithai (मिठाई, মিঠাই, مٹھائی). they include sugar, and a vast array of ingredients such as different flours, milk, milk solids, fermented foods, root vegetables, raw and roasted seeds, seasonal fruits, fruit pastes and dry fruits. some sweets such as kheer and barfi are cooked, varieties like mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. the composition and recipes of the sweets and other ingredients vary by region. mithai are sometimes served with a meal, and often included as a form of greeting, celebration, religious offering, gift giving, parties, and hospitality in the indian subcontinent. on south asian festivals – such as holi, diwali, and raksha bandhan – sweets are homemade or purchased, then shared. many social gatherings, wedding ceremonies and religious festivals often include a social celebration of food, and the flavors of sweets are an essential element of such a celebration.

Dessert, Sweet

Moelleux au chocolat

Molten chocolate cake with crème anglaise

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

Napolitaine

Shortbread sandwich cookie filled with strawberry jam and covered in pink sugar icing

Dessert, Sweet

Nian gao

Nian gao (年糕; also niangao; nin4 gou1 in cantonese), sometimes translated as year cake or new year cake or chinese new year's cake, is a food prepared from glutinous rice flour and consumed in chinese cuisine. it is also simply known as "rice cake". while it can be eaten all year round, traditionally it is most popular during the chinese new year. it is considered good luck to eat nian gao during this time of the year because nian gao (年糕) is a homonym for "higher year" or "grow every year" (年高), which means "a more prosperous year". the character 年 is literally translated as "year", and the character 糕 (gāo) is literally translated as "cake" and is identical in sound to the character 高, meaning "tall" or "high". nian gao (年糕) also has the exact homonym for "sticky cake" (粘糕); the character 粘 (nián), meaning "sticky". this sticky sweet snack was believed to be an offering to the kitchen god, with the aim that his mouth will be stuck with the sticky cake, so that he cannot badmouth the human family in front of the jade emperor. it is also traditionally eaten during the duanwu festival. originally from china, it spread to or gave rise to related rice cakes in southeast asian countries and sri lanka due to overseas chinese influences.

Dessert, Sweet

Pain perdu

French toast is a dish made of sliced bread soaked in beaten eggs, sugar and typically milk, then pan fried. alternative names and variants include "eggy bread", "bombay toast", "gypsy toast", and "poor knights" (of windsor).when french toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. when it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Dessert, Sweet

Poudine

Pudding made with corn, cassava (manioc), vermicelli

Dessert, Sweet

Poudine dipain

Bread pudding

Dessert, Sweet

Puttu

Puttu (malayalam: പുട്ട്; tamil: புட்டு; sinhala: පිට්ටු) (pronounced [ˈputtu]), alternatively spelled pittu (tamil: பிட்டு), is a dish native to the south indian states of kerala, tamil nadu, and parts of karnataka, as well as northern province in sri lanka. puttu means "portioned" in tamil and malayalam. it is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.

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

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

Tarte banane

Une tarte à la banane est une tarte sucrée à base de bananes découpées en rondelles et disposée sur une pâte brisée, feuilletée ou sablée . on peut y ajouter de la cannelle, du chocolat ou divers fruits (comme la pomme, la poire...).