36 Dishes

Dessert, Sweet

Balushahi

Balushahi is a traditional dessert originating from the indian subcontinent. it is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. in south india, a similar pastry is known as badushah.

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

Chhena jalebi

Chhena jalebi, chhena jilapi, chhanar jilipi is a sweet dish originally from coastal odisha in eastern india, a state known for desserts made of chhena. its popularity has spread beyond coastal odisha, west bengal and other eastern regions of the indian subcontinent.

Dessert, Sweet

Chhena kheeri

Chhena kheeri (odia: ଛେନା ଖିରୀ) is a sweet dish originally from coastal odisha in eastern india.

Dessert, Sweet

Chhena poda

Chhena poda ((transl. baked cheese) is a cheese dessert from the indian state of odisha. chhena poda literally means baked cheese in odia. it is made of well-kneaded homemade fresh cheese chhena, sugar, and is baked for several hours until it browns. chhena poda is known as one of the indian dessert whose flavor is predominantly derived from the caramelization of sugar.

Dessert, Sweet

Chomchom

Cham cham, chomchom or chum chum (bengali: চমচম) is a traditional bengali sweet, popular throughout the indian subcontinent. the sweet comes in a variety of colors, mainly light pink, light yellow, and white. it is coated with coconut or mawa flakes as a garnish.

Dessert, Sweet

Falooda

A falooda is a mughlai indian version of a cold dessert made with noodles. it has origins in the persian dish faloodeh, variants of which are found across west, central, and south asia. traditionally it is made by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with ice cream. the vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.

Dessert, Sweet

Firni

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

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

Imarti

Amriti (bengali: অমৃতি) is a sweet from india. it is made by deep-frying vigna mungo flour batter in a circular flower shape, then soaking in sugar syrup. alternative names include amitti, amriti, emarti, omritti, jahangir and jhangiri/jaangiri. this dish is not to be confused with jalebi which is thinner and sweeter than imarti. amitti is a popular iftar item in bangladesh. it is a specialty of sylheti desserts for iftari that is made without any food color.

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.

Dessert, Sweet

Kacha golla

Sweet balls made with chenna, condensed milk, sugar and cardamom

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

Khira sagara

Sweetened milk dessert with small balls of chhena cheese

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

Kurkuri

Deep-fried pastry

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

Langcha

Lyangcha, langcha (bengali: ল্যাংচা), or lemcha, is an indian sweet dish prepared in west bengal, jharkhand, odisha, bihar, assam, tripura and in the eastern regions of the indian subcontinent. it is made from flour and milk powder by frying it and dipping it into sugar syrup for a long time. the origin of the sweet is in bardhaman, west bengal, india. the government of west bengal has begun the process of registering geographical indication (gi) for lyangcha.

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

Mihidana

Mihidana (bengali: মিহিদানা) is an indian sweet from burdwan, west bengal, india. mihidana, described as the micro cousin of the traditional boondi, is derived from two words, mihi meaning fine, and dana, meaning grain.

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

Monda

Sweet confection made with channa and sugar

Dessert, Sweet

Nolen gurer ice cream

Date palm jaggery ice cream

Dessert, Sweet

Pantua

Pantua (bengali: পান্তুয়া) is a local confection from the indian subcontinent, notable in west bengal, eastern india and bangladesh. it is a traditional bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup. pantuas range in colour from pale brown to nearly black depending on how long they are fried. rose water, cardamom or other flavourings are sometimes added to the sweet. pantua is very similar to the cheese-based fried sweet ledikeni. the distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder. the name ledikeni is a rendition of "lady canning" and was first used by confectioner bhim chandra nag, when he renamed his pantuas specially prepared on the occasion of the birthday of countess charlotte canning, wife of governor-general charles canning. a sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century sanskrit-language text manasollasa.pantua is similar to gulab jamun, and could be called a bengali variant of that dish.

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

Payesh

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

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

Rasabali

Rasabali (odia: ରସାବଳୀ, iast: rasābaḷi) is a sweet dish from odisha, india. rasabali is offered to baladevjew, and originated in the baladevjew temple of kendrapara. it is one of the chapana bhoga of jagannath temple.it consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk (rabri). flattening the chhena into palm-sized patties is done in order to allow them to absorb the milk more readily. the thickened milk is also usually lightly seasoned with crushed cardamoms.

Dessert, Sweet

Roshogolla

Rasgulla, also known in rasagola, rosogola or rosogolla, is a syrupy dessert popular in the indian subcontinent and regions with south asian diaspora. it is made from ball-shaped dumplings of chhena (an indian cottage cheese) and semolina dough, cooked in light sugar syrup made of sugar. this is done until the syrup permeates the dumplings. the earliest evidence of rasagola can be found in the epic poem dandi ramayana which was composed by famous odia poet balarama dasa in which he mentioned that rasagola is offered to maa laxmi by lord jagannath in a ritual called niladri bije.while it's near-universally agreed upon that the dessert originated in the eastern indian subcontinent, the exact locus of origin is disputed between locations such as west bengal, bangladesh, and odisha, where it is offered at the puri jagannath temple.in 2016, the west bengal government applied for a geographical indication (gi) tag for the variant called "banglar rosogolla" (bengali rasgulla) clarifying that the bengal and odisha variants were different in "both in colour, texture, taste, juice content and method of manufacturing."in 2017, when west bengal got its rosogolla's geographical indication status, the registry office of india clarified that west bengal was given gi status for banglar rosogolla and odisha can claim it too if they cite the place of origin of their variant along with colour, texture, taste, juice content and method of manufacturing. thus, in 2018, the government of odisha applied for gi status for "odisha rasagola" (odia rasagola), which was approved by gi registry of india and on july 29, 2019.

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

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

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.