List of Indian sweets and desserts

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
Name Image Main ingredients Category
Arsa
Homemade Arsa, a sweet dish from Uttarakhand, prepared on festive season and marriage
 Rice flour, Jaggery Fried, jaggery based
Apple Halwa[2] Apple, Milk, Ghee Halva
Balu shahi Maida flour, yogurt, oil, sugar. Sugar syrup based
Boondi Gram flour (besan), ghee, sugar. Sugar syrup based
Gajar ka halwa Carrots, milk, sugar, ghee, cashews and raisins. Halva
Ghevar Flour, ghee, kewra, milk, clarified butter, sugar, almonds, pistachio, saffron, green cardamom. 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
Malpua Wheat or rice flour.[9] Fried, sugar syrup based
Nankhatai Refined flour, besan, ghee, powdered sugar, yoghurt 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

East
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
Kheer sagar Chenna, condensed milk, sugar, saffron, cardamom. Milk-based
Ledikeni Chhena, sugar, ghee. Milk-based
Lyangcha Flour, fried milk power, sugar syrup. Milk-based
Malapua (dessert) Yoghurt, refined flour, ghee, fennel seeds. Milk-based
Mihidana Besan flour, sugar, ghee. Fried, sugar syrup based
Misti doi Yoghurt, jaggery. Milk-based
Pantua Chhena, sugar, ghee Milk-based
Pithe Rice flour. Milk-based
Puri Khaja Refined flour (maida), pure ghee (gua gheea), sugar (chini), refined cooking oil for frying

(Pure ghee may also be used for frying)

Salt to taste (luna)

 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
Sirir naru

jaggery and gram flour, mustard oil for deep fry Jaggery based

South
Name Image Main ingredients Category
Ada Rice flour, grated coconut, jaggery or sugar
Adhirasam Rice flour, jaggery, ghee, vegetable oil, elachi
Ariselu Rice flour, jaggery, ghee
Bandar Laddu Besan, jaggery, cardamom powder, ghee, cashews and raisins, jaggery syrup, sugar Laddu, popular in Machilipatanam, Andhra Pradesh[12]
Chikki Nuts (usually peanuts), jaggery
Dharwad Pedha Milk, Sugar, Dharwadi buffalo milk Burfi
Double kaa Meetha Loaf bread, milk
Gavvalu Rice flour
Jaangiri Black gram Fry syrup based
Kakinada khaja Wheat flour, sugar
Kunda
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
Palathalikalu Rice flour, milk
Poornalu Chana dal, jaggery
Pongal rice, jaggery, cashews, ghee
Pootharekulu Rice flour, powdered sugar/ghee
Khubani ka meetha Apricots, sugar syrup
Kesari bath Rava (semolina, ghee,sugar)
Ksheer korma Vermicelli pudding, milk
Unni Appam Rice flour, banana, jaggery, coconut
Kajjikaya Rice flour, jaggery, coconut
Sunnundalu
Junnu

West
Name Image Main ingredients Category
Anarsa Slightly fermented rice flour, jaggery, khus-khus seeds
Basundi Sugar, milk
Dhondas Cucumber, rava Baked cake
Doodhpak Milk, rice, sugar, dry fruits Milk-based
Kaju katli Cashews, ghee
Kalakand
Kharvas
Mahim halwa Semolina, sugar
Modak Rice flour, coconut jaggery stuffing Fried
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] Yoghurt-based
Sutar feni Maida, sugar, ghee

Pan-Indian
Name Image Main ingredients Category
Burfi Milk Powder Burfi
Halva Semolina Boiled
Kheer Milk, vermicelli,sugar,nuts Milk-based, called Payasam in Southern parts of the country
Laddoo Milk, flour Laddu
Peda Milk (khoya), sugar Milk-based

See also

References
  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. Apple, Halwa. "Marraige Cuisine Style Apple Halwa Recipe- Super Suvai Tamil". Super Suvai Tamil. Retrieved 12 October 2020.
  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. "In search of Bandar Laddu".
  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.
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