16 (Indian)

List by: anika854, created: 28 Mar 2018, updated: 28 Mar 2018 Public: Users can add dishes

Mithais, or sweet treats, are an integral part of Indian cuisine. While they’re enjoyed during a hearty meal, sweets and desserts are also central to Indian festivals. Some of these, like laddu, originated in ancient India, but many of them were introduced to the country by the Mughal rulers who came from Persia. Here are some of the most delicious Indian desserts that you need to try on your visit to the country.

1. Laddu

(Indian)

Laddu is a ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions. This is very popular among the Hindu communities, They use Laddu as their prasad. There are different types of Laddu such as: Boondi laddu, Besan laddu, Coconut laddoo, Malai laddu etc. source url: https://en.wikipedia.org/wiki/Laddu

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2. Kheer

Payasam, payasa, ksheeram, fereni (Bangladeshi) (Indian)

Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavored with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payasam, payasa, phirni, gil-e-firdaus and fereni. Kheer is prepared in festivals, temples, and all special occasions. It is very popular dish in Bnagladesh also. It is festival dish for Muslims also. In Ramadan or Eid it is served as a dessert item. It is prepared …

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3. Gulab Jamun

Kalo Jam (Bangladeshi) (Indian)

Gulab Jamun is among India's most popular desserts! This delicious dessert consists of dumplings traditionally made of thickened or reduced milk, soaked in rose flavored sugar syrup. It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored Indian berry (the cooked dumplings are dark brown in colour). Serve Gulab Jamun warm or at room temprature; by itself or topped with ice cream! http://indianfood.about.com/od/sweetsanddes…

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4. Gajar Ka Halwa

गाजर का हलवा; গাজরের হালুয়া, gajorer halua, Gajrela, Gajar halva, gazoror halwa (Indian)

Gajar ka halwa is a carrot-based sweet dessert pudding from India. It is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar 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 South Asian clarified butter

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5. Sandesh

(Bangladeshi)

Sandesh can be made with the use of chhena or cottage cheese. The simplest kind of sandesh in Bengal is the makha sandesh. It is prepared by tossing the chhena lightly with sugar over low heat. The sandesh is essentially hot, sweetened chhana. When shaped into balls, it is called kanchagolla. For more complex and elaborately prepared sandesh, the chhana is dried and pressed, flavored with essence of fruits, and sometimes even colored, and cooked to many different levels of consistencies. https://en.wikipedia.org/wiki/Sandesh_(conf…

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6. Rasgulla

Rasagulla, rossogolla, roshogolla, rasagola, rasagolla, rasbhari or rasbari (Indian)

Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with the South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in the light syrup made of sugar. This is done until the syrup permeates the dumplings. source url: https://en.wikipedia.org/wiki/Rasgulla

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7. Kaju Katli

Kaju Katari, Kaju Barfi (Bangladeshi) (Indian)

It is an Indian dessert similar to a barfi. Kaju is the marathi and Hindi word for cashew nut. Barfi is often but not always, made by thickening milk with sugar and other ingredients (dry fruits and mild spices).

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8. Kulfi

Qulfi, Khulfi (Bangladeshi) (Burmese) (Indian) (...)

Kulfi is a popular frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream. It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio.

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9. Jalebi

Jilbi, Jilipi, Jilapi (Bangladeshi) (Indian) (Nepalese) (...)

It is also known as Zulbia, is a sweet popular in countries of South Asia, West Asia, North Africa, and East Africa. It is made by deep-frying Maida flour ,batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in South Asia during Ramadan and Diwali. The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. Jalebi is eaten with curd, rabri (North India) along with optional other …

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10. Ghevar

Ghewar (Indian)

It is traditionally associated with the Teej Festival. It is disc-shaped sweet made with all-purpose flour and soaked in sugar syrup.

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11. Rasmalai

Ras Malai (Indian)

Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavoured milk.

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12. Malpua

(Bangladeshi)

Mix the ingredients to make a moderately thick batter. Sugar can be added if more sweetness is desired. If making a larger quantity always have five times as much plain flour as rice flour to keep the batter together. Pour a quarter cup of batter and pour into a pan with oil. Several pancakes may be cooked at any given time, but each piece must be submerged under the oil in order to cook properly. Cook for about ten minutes and then let it cool for two minutes for an ideal flavor. https://en.wikipedia.org/wiki/Malpua

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13. Mysore Pak

(Indian)

This heavenly sweet dish is made using gram flour, ghee, and sugar.

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14. Peda

(Bangladeshi) (Indian)

Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour.

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15. Sohan Papdi

Soam Papdi, Patisa, Shonpapri (Indian)

It s a popular North Indian dessert. It is usually cube-shaped or served as flakes, and has a crisp and flaky texture made with gram flour, sugar, flour, ghee, milk, cardamom.

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16. Motichoor Laddoo

(Indian)

Motichoor Laddoo is the one that you can easily find in all the sweet shops and is loved by everyone. It is an ideal dessert to prepare for festivals. It has become an intrinsic part of every Indian festivity.

(Added by: atasneem)