90 Dishes

Dessert, Sweet

Aamras

Aamras (also known as amras) is a sweet dish featuring in the cuisine of the indian subcontinent and made from the pulp of the mango fruit. the pulp of a ripe mango is extracted, usually by hand, and is consumed together with pooris or chapati (indian breads). sometimes ghee and milk are added to the pulp to enhance its flavour. sugar is also added to adjust the sweetness. it is often had at celebrations and weddings with cardamon and chopped fruits. a regional version of aamras is a popular dessert in rajasthani cuisine and marwari, marathi, and gujarati homes, especially during festivities. since the fruit is seasonal, being harvested at the end of summer, the need to preserve the fruit in the form of pulp has given rise to a moderately large mango-processing industry.

Dessert, Sweet

Akhrot ka halwa

A confection made with walnuts, sugar, milk, ghee, saffron, cardamom

Dessert, Sweet

Anarsa

Anarsa or hilsa is an indian rice-based biscuit. it is commonly associated with the hindu festival of diwali in maharashtra and bihar, along with other special occasions. its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter).

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

Banana roti

Flatbread made with bananas

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

Basundi

Basundi (gujarati: બાસુંદી, kannada: ಬಾಸುಂಡಿ, marathi: बासुंदी, tamil: பாசந்தி, telugu: బాసుంది) is an indian sweet mostly in maharashtra, gujarat, andhra pradesh, telangana, tamil nadu and karnataka. it is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. in north india, a similar dish goes by the name rabri. it is often made on hindu festivals such as kali chaudas and bhaubeej (bhai dooj). different styles of basundi are also prepared, such as sitaphal (custard apple) basundi and angoor basundi (basundi with smaller kinds of rasgullas).

Dessert, Sweet

Berliner

A berliner is a german doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top.

Dessert, Sweet

Besan barfi

Besan barfi (barfee) or besan ki barfi or besan chakki (hindi: बेसन की बर्फ़ी/बेसन चक्की is a common barfi sweet from the indian subcontinent. it is made with besan (gram flour), condensed milk, and sugar.

Dessert, Sweet

Besan ladoo

Sweet spiced balls made with chickpea flour

Dessert, Sweet

Boondi

Boondi is an indian snack made from fried chickpea flour, either as a savory snack or sweetened as a dessert.in sindh, the dish is referred to as nukti (sindhi: نڪتي, dhatki: نڪتي | नुक्ती). in rajsthan, the dish is referred to as nukti. in nepali it is referred as buniya (बुनिया).

Dessert, Sweet

Boondi laddu

Fried balls of sweetened gram flour

Dessert, Sweet

Bourbon biscuit

The bourbon biscuit (pronounced or ) is a sandwich biscuit consisting of two thin rectangular dark chocolate-flavoured biscuits with a chocolate buttercream filling. it was voted the uk's number one biscuit in 2018. the biscuit was introduced in 1910 (originally under the name "creola") by the biscuit company peek freans, of bermondsey, london, originator of the garibaldi biscuit. the bourbon name, dating from the 1930s, comes from the former french royal house of bourbon. a 2009 survey found that the bourbon biscuit was the fifth most popular biscuit in the united kingdom for dunking into tea.the small holes in bourbon biscuits are to prevent the biscuits from cracking or breaking during the baking process, by allowing steam to escape. many other companies make their own version of the biscuit under the "bourbon" name, including major supermarkets.mcvitie's chocolate-coated penguin biscuits are made with the same biscuit mix as their bourbon biscuit, but the filling is different.

Dessert, Sweet

Brownies

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. brownies often, but not always, have a glossy "skin" on their upper crust. they may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. a variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. the brownie was developed in the united states at the end of the 19th century and popularized there during the first half of the 20th century. they are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. in north america, they are common homemade treats and they are also popular in restaurants and coffeehouses.

Dessert, Sweet

Cake pop

A cake pop is a form of cake styled as a lollipop. cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks. cake pops can be a way of using up leftover cake or cake crumbs. the cake pop increased in popularity between 2009 and 2011.

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Dessert, Sweet

Chikki

Chikki is a traditional indian sweet (brittle) generally made from nuts and jaggery/sugar. there are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. each variety of chikki is named after the ingredients used, which include puffed or roasted bengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios. in regions of north india, especially bihar and uttar pradesh, this sweet is called layiya patti. in sindh and sindhi regions of india, it is called layee or lai and in other north indian states, it is also known as gajak or maroonda. in bangladesh, west bengal and other bengali-speaking regions, it is known as gur badam. in the south indian states of telangana and andhra pradesh, it is called palli patti. in kerala it is called kappalandi muthai. in tamil nadu it is called kadalai mittai. similar dishes are also very popular in brazil, where it is known as pé-de-moleque, and in paraguay, where it is called ka'i ladrillo.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Dessert, Sweet

Chocolate cake

Chocolate cake or chocolate gâteau (from french: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.

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

Churma

Churma wahi wala is a popular haryanvi, rajasthani, bihari, uttar pradesi, and awadhi delicacy from india. in punjab, the dish is called churi. it is coarsely ground wheat crushed and cooked with ghee and sugar.in haryana, churma is made by mashing up roti in ghee and jaggery. it is not served with ghee, especially as a diet for the wrestlers sparring in the danggal of akharas. it is usually served either with a tall glass of warm milk, lassi, or with sour kadhi. in rajasthan, churma is made in lots of variations. it is made by either mashing up roti made of either bajra (see pearl millet) or 'gehu' (see wheat) with desi ghee and sugar ( shakkar / khand / bura / kasar ) or jaggery pieces. it is commonly eaten with kadhi, dahl / daal, topped with ghee. 'dade ka churma' or is often called 'rajasthani churma' is a special kind of churma that is native to rajasthan. it is made by sifting wheat flour, suji (see semolina ) and besan. then kneading into a dough adding melted ghee and milk. small 'lois' (dough balls) are made, and fried till golden brown. after the lois cool down, they are grinded to a coarse powdery texture. following which, powdered sugar, cardamom and dry fruits are mixed in. it is a popular companion to the dish dal baati. and is eaten often at social events / celebration, served with dahl.

Dessert, Sweet

Coconut ladoo

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

Cupcake

A cupcake (also british english: fairy cake; hiberno-english: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. as with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.

Dessert, Sweet

Dahi vada

Dahi vada is a type of chaat (snack) originating from karnataka ,india from the indian subcontinent and popular throughout south asia. it is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).

Dessert, Sweet

Double ka meetha

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

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

Gajak

Gajak (also gachak) is a dessert or confection originating in north-central india. it is a dry sweet made of sesame seeds (til) or peanuts and jaggery.. the til is cooked in the raw sugar syrup and set in thin layers, which can be stored for months.

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

Ghevar

Ghevar (devanagari:घेवर) is a rajasthani cuisine disc-shaped sweet made from ghee, flour, and sugar syrup. it is traditionally associated with the month of shravan and the teej and raksha bandhan festivals. besides rajasthan, it is also famous in the adjoining states of haryana, delhi, gujarat, western uttar pradesh, and madhya pradesh.

Dessert, Sweet

Gingerbread

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger snap.

Dessert, Sweet

Gujia

Gunjiya, gughara,pedakiya, karanji, kajjikayalu,somas,karjikayi is a sweet deep-fried dumpling, native to the indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. the earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. the preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. it is especially made and consumed during teej, holi and chhath in india.

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 gola

Frozen fruit slush pops, many different flavors

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

Kaju katli

Kaju katli (literally "cashew slice"), also known as kaju barfi, is an indian dessert similar to a barfi. kaju means cashew; barfi is often made by thickening milk with sugar and other ingredients (such as dry fruits and mild spices). kesar kaju katli includes saffron. the dish is prepared with cashew nuts soaked in water for a considerable period of time (usually overnight), which are then ground to a paste. sugar solution is boiled down until a single thread forms when two fingers are dipped into it and pulled apart, after which it is added to the ground cashews. ghee, saffron (kesar), and dried fruits may also be added. the paste is then spread and flattened in a shallow, flat-bottomed dish and cut into bite-sized diamond-shaped pieces. the pieces are usually decorated with edible silver foil. the finished sweet is usually white or yellow in color depending on the ingredients used for the paste and the proportions of each used. katli is traditionally eaten during diwali.

Dessert, Sweet

Kalakand

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

Dessert, Sweet

Karachi halwa

Sweet confection made with corn flour, cardamom, fruit flavors, nuts, similar to turkish delight

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

Lapsi

Sweet cracked wheat porridge