List of Indian sweets and desserts

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See also: Sweets from the Indian subcontinent

This is a list of Indian sweets and desserts, also called mithai, a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. 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

[edit]

Name  | Image  | Main ingredients  | Category

|
|
|

Arisa Pitha |  | Rice flour, Jaggery  | Fried, jaggery based
Bal mithai |  | Khoya, cane sugar, caramelised sugar syrup  | Khoya fudge
Boondi |  | Gram flour (besan), ghee, sugar.  | Sugar syrup based
Gajar Paak |  | Carrots, milk, sugar, ghee, cashews and raisins.  | Halva
Ghevar |  | Flour, ghee, kewra, milk, clarified butter, sugar, almonds, pistachio, saffron, green cardamom.[2] | 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
Kaju katli |  | Cashews, ghee with cardamom and sugar.[5] | Barfi
Kalakand |  | Milk, cottage cheese.  | Burfi
Kheer |  | A rice pudding made with milk, rice, sugar and dried fruits[6] | Pudding
Khirmohan |

| Chhena, sugar, semolina, water.  | Sugar syrup based
Kulfi[7] |  | An ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or cardamom.[8] | Ice cream
Laddu |  | Gram flour (besan), ghee, sugar.  | Laddu
Lassi |  | Yogurt, milk, nuts, can be made with mango.  | Yogurt drink
Motichoor laddu |  | Besan flour, sugar.  | Laddu
Makhan Bada |  | Maida flour, yogurt, oil, sugar.  | Sugar syrup based
Malpua |  | Wheat or rice flour.[9] | Fried, sugar syrup based
Nankhatai |  | Refined flour, besan, ghee, powdered sugar, yogurt green cardamom seeds.  | Baked
Petha |  | Firm white pumpkin, sugar, kitchen lime, alum powder.  | Sugar syrup based
Phirni |  | Rice, sugar, nuts.  | Pudding
Rabri |  | Boiled condensed milk, sugar, spices and nuts.[10] | Pudding
Sheera |  | Semolina, ghee, nuts, milk.  | Pudding
Singori |  | Khoa, coconut, molu leaf.  | Milk-based
Sohan halwa |  | Corn flour, ghee, dry fruits.  | Halva
Sohan papdi, pateesa |  | Besan flour.  | Barfi
Bihari Makuti |  | Moong Dal, milk  | Pudding.

## East

[edit]

Name  | Image  | Main ingredients  | Category

|
|
|

Amriti |  | Deep fried vigna mungo, sugar syrup.  | Fried, sugar syrup based
Cham cham |  | Flour, cream, sugar, saffron, lemon juice, coconut flakes.  | Milk-based
Chandrapuli |  | Khoa, sugar, ghee, coconut flakes.  | Coconut and milk based
Chhena gaja |  | Chhena, sugar, ghee.  | Milk-based
Chhena jalebi |  | Chhena, sugar, ghee.  | Milk-based
Chhena Jhili |  | whole milk, refined flour, powdered sugar, cardamom, oil/ghee for deep frying  | Milk based
Chhena kheeri |  | Chhena, sugar, milk.  | Milk-based
Chhena poda |  | Sugar, chenna cheese.  | Milk-based
Chuda Ghasa  |  | Rice Flakes (Poha), Sugar powder or Jaggery, Desi Ghee, Grated fresh Coconut, Pepper Powder, big cardamon powder, Dry fruits Optional  | Flatten rice/rice flakes, sugar/jaggery, ghee based
Coconut Barfi  |  | Made from coconut, fine ground sugar, ghee, cardamom powder and milk.  | Coconut and milk based
Jaynagarer Moa |  | gur, cow ghee, Kanakchur khoi | Fried and Rice-based
Kheer sagar |  | Chenna, condensed milk, sugar, saffron, cardamom.  | Milk-based
Kolar Bora  |  | banana, coconut, maida, sugar, oil | Fried and Banana-based
Labanga latika |  | maida, khoa, nutmeg (powdered), grated coconut, ghee, nuts, raisins, cardamom, cloves and sugar | Fried and sugar-syrup based
Ledikeni |  | Chhena, sugar, ghee.  | Milk-based
Lyangcha |  | Flour, fried milk powder, sugar syrup.  | Milk-based
Malapua (dessert) |  | Yogurt, refined flour, ghee, fennel seeds.  | Milk-based
Mihidana |  | Besan flour, sugar, ghee.  | Fried, sugar syrup based
Misti doi |  | Yogurt, jaggery.  | Milk-based
Pantua |  | Chhena, sugar, ghee | Milk-based
Pithe |  | Rice flour.  | Milk-based
Puri Khaja  |  | Refined flour (maida), pure ghee, sugar, refined cooking oil for frying

(Pure ghee may also be used for frying)

Salt to taste

| Ghee and refined flour-based
Rabri |  | Sweetened milk.  | Milk-based
Rasabali |  | Chenna, sweetened milk.  | Milk-based
Ras malai |  | Chhena, reduced milk, pistachio | Milk-based
Rasgulla |  | Chhena, sugar  | Milk-based
Sandesh |  | Made from cheese, kneaded with fine ground sugar and molasses.[11] | Milk-based
Sarpuria |  | cream, sugar, maida, gheecardamom powder | Fried and Milk-based
Sirir naru  |

| jaggery and gram flour, mustard oil for deep fry  | Jaggery based
Shorbhaja  |  | sugar, cream, ghee, maida | Fried, milk and sugar syrup-based
Sitabhog |  | Chhena, rice flour, sugar, vermicelli/rice  | Fried, rice, and sugar-syrup based

## South

[edit]

Name  | Image  | Main ingredients  | Category

|
|
|

Ada |  | Rice flour, grated coconut, jaggery or sugar |
Ada pradhaman |  | Rice Ada, coconut milk, jaggery, nuts, raisins, cardamom |
Adhirasam/Khajjaya/Ariselu |  | Rice flour, jaggery, ghee, vegetable oil, elachi  |
Arcot Makkan Peda  |  | Khoa, Maida, Sugar, cardamon powder, stuffed with nuts  | Similar to Gulab Jamun but stuffed with nuts. Famous in Arcot, Tamil Nadu
Bandar laddu |  | Besan, jaggery, cardamom powder, ghee, cashews and raisins, jaggery syrup, sugar  | Laddu, popular in Machilipatanam, Andhra Pradesh[12]
Boorelu |  | Chana dal, jaggery |
Kovilpatti Kadalai Mittai |  | Nuts (usually peanuts), jaggery |
Dharwad Pedha |  | Milk, Sugar, Dharwadi buffalo milk  | Burfi
Double ka Meetha |  | Loaf bread, milk  |
Gavvalu |  | Rice flour |
Jaangiri |  | Black gram | Fry syrup based
Kakinada Kaaja |  | Wheat flour, sugar |
Kozhukkattai |  | Rice flour, Ground Nut, Jaggery, grated coconut  | Similar to Modak in Tamil Nadu
Kuzhi paniyaram |  | Black lentils and rice |
Mysore Pak |  | Besan flour, sugar, ghee | Burfi
Obbattu / Holige / Bobbatlu / Pappu Polelu / Boli |  | Maida flour, Coconut or Channa Dal/Toor Dal, Jaggery | Bread
Srivilliputtur Palkova  |  | Milk, Sugar | Famous in Srivilliputhur, Tamil Nadu
Palathalikalu |  | Rice flour, milk  |
Pongal |  | rice, jaggery, cashews, ghee |
Pootharekulu |  | Rice flour, powdered sugar/ghee  |
Tirunelveli Halwa  |  | wheat flour, sugar, ghee, nuts, cardamom | A famous sweet in Tamil Nadu .
Khubani ka meetha |  | Apricots, sugar syrup |
Kesari bat |  | Rava (semolina, ghee, sugar)  |
sheer khurma |  | Vermicelli, pudding, milk  |
Unni Appam |  | Rice flour, banana, jaggery, coconut  |
Kajjikaya |  | Rice flour, jaggery, coconut  |

## West

[edit]

Name  | Image  | Main ingredients  | Category

|
|
|

Aamras |  | Mango, milk  |
Anarsa |  | Slightly fermented rice flour, jaggery, khus-khus seeds  |
Basundi |  | Sugar, milk  |
Bebinca |  | Flour, sugar, ghee, egg yolk, coconut milk | Baked layered Christmas sweet
Dhondas |  | Cucumber, rava  | Baked cake
Doodhpak |  | Milk, rice, sugar, dry fruits  | Milk-based
Kaju katli |  | Cashews, ghee |
Mahim halwa |  | Semolina, sugar  |
Modak |  | Rice flour, coconut jaggery stuffing  | Fried
Mohanthal |  | Besan, ghee, sugar and nuts  |
Patoleo |  | Rice flour, coconut jaggery and grated coconut stuffing  | Wrapped in turmeric leaves and steamed
Puran poli |  | Wheat flour, gram, jaggery  | Bread
Shankarpali |  | Sugar, ghee, maida flour, semolina |
Shrikhand |  | A creamy dessert made out of strained yogurt, often served with dried fruits such as mangoes.[13] | Yogurt-based
Sutar feni |  | Maida, sugar, ghee  |

## Pan-Indian

[edit]

Name  | Image  | Main ingredients  | Category

|
|
|

Barfi |  | Milk Powder  | Barfi
Halva |  | Corn Flour | Boiled
Kheer |  | Milk, vermicelli, sugar, nuts  | Milk-based, called Payasam in Southern parts of the country
Laddoo |  | Milk, flour  | Laddu
Peda |  | Milk (khoya), sugar, saffron | Milk-based

## See also

[edit]

* Food portal
* India portal

* List of Indian snack foods
* List of pastries

## References

[edit]

1. ^ Alan Davidson (2014). Tom Jaine (ed.). The Oxford Companion to Food (3rd ed.). Oxford: Oxford University Press. pp. 410–411\. ISBN 978-0-19-967733-7.
2. ^ Rathore, Prem Singh (2022-06-25). Rawali Rasoi ( Rajasthan cuisine by Prem Singh Rathore). Blue Rose Publishers. Archived from the original on 2023-07-09. Retrieved 2023-05-28.
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 (15 July 1996), 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 (13 April 2013). "In search of Bandar Laddu". The Hindu. Archived from the original on 16 November 2015. Retrieved 22 August 2015.
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.

## External links

[edit]

* Media related to Sweet food of India at Wikimedia Commons

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