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| Indian Sweets Chart |
Spectrum Chart - 627 : Indian Sweets
1. Gulab Jamun - Gulab jamun is a
milk-solids-based sweet mithai, popular in countries in India, Sri
Lanka, Nepal, Pakistan and Bangladesh. It is made mainly from milk
solids, traditionally from freshly curdled milk. It is often
garnished with dried nuts like almonds to enhance flavour. Gulab
jamun is a dessert often eaten at festivals, birthdays or major
celebrations such as marriages.
2. Rasgulla - Rasgullas are one of the
most popular Indian sweets. They are made out of Chhena (cottage
cheese), sugar syrup and semolina dough. They are relatively lighter
on the body than most other Indian sweets, so are served through the
year. Rasgulla is a sugar heavy dessert since it is boiled and served
in sugar syrup.
3. Khopara Pak - Khopara Pak is an amazing
Gujrati sweet. This fabulous sweet is also known as Coconut barfi.
The magnificent taste of Khopra Pak makes it one of a kind. With the
richness of coconut and mawa, it is an extra ordinary dish. Khopra
Pak is delicately flavoured sweet which melts in your mouth and also
you get some coconut to chew.
4. Jalebi - Jalebi is a popular sweet in
countries of South Asia, especially India. 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
etc. Jalebi's are particularly popular in South Asia during Ramadan
and Diwali.
5. Kaju Katli - Kaju katli is an Indian
dessert similar to a barfi. Kaju katli is prepared with cashew nuts
soaked in water for a considerable period of time, which are then
ground to a paste. Sugar solution is boiled down to a single thread
syrup and is added to the ground cashews. Kaju katli is 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. It is
traditionally eaten during Diwali.
6. Barfi - Barfi is a dense milk based
sweet confectionery from the Indian Subcontinent. The main
ingredients of barfi includes condensed milk and sugar. The
ingredients are cooked in a vessel until the mixture solidifies. The
confection is served in India, all year round, but especially
consumed during the holiday seasons, wedding ceremonies and the
religious festivals. Barfi is served quite often at Diwali.
7. Laddu – Laddu are 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. Laddu is often
prepared for festivals or family events such as weddings and births
or given as a prasad at Hindu temples.
8. Peda – Peda is a sweet from the
Indian subcontinent, usually prepared in thick, semi-soft pieces. The
main ingredients are khoya, sugar and traditional flavourings,
including cardamom seeds, pistachio nuts and saffron. The colour
varies from a creamy white to a caramel colour. Pedas originated in
the city of Mathura in present-day Uttar Pradesh.
9. Shrikhand – Shrikhand is a creamy
dessert made out of strained yogurt, from which water is drained off
completely. Dry fruits, mango puree, saffron or cardamom and sugar
are added to the thick yoghurt to get the desired flavour and taste.
It is served chilled. It is one of the main desserts in Gujarati
cuisine and Maharashtrian cuisine.
10. Modak – A modak is a sweet dumpling
popular in Maharashtra. The sweet filling inside a modak is made up
of fresh grated coconut and jaggery, while the soft shell is made
from rice flour or wheat flour mixed with khava or maida flour.
Modaks have a special importance in the worship of the Hindu god
Ganesha, modak is believed to be his favourite food.
11. Cham Cham - Cham cham is a traditional
Bengali sweet. It is a very popular dessert in India and Bangladesh.
The cuisine comes in a variety of colours, mainly light pink, light
yellow and white. It is coated with coconut flakes as a garnish.
12. Malpoa – Malpua is a pancake served
as a dessert or a snack. Malpua is popular in Bangladesh, Odisha,
West Bengal and Maharashtra and Nepal where it is served during
festivals along with other sweets. Malpua is a popular sweet to make
on the Hindu religious occasion of Holi.
13. Rabri - Rabri is a classic, traditional
Indian sweet. A rich dessert that is a mixture of thickened creamy
milk and bits of malai that is lightly sweetened with sugar and
flavoured with saffron and cardamom powder. It is usually eaten at
lunch. Rabri is mostly made in north, central and western India.
14. Soan Papdi - Soan papdi is a popular
North Indian dessert. It is usually cube-shaped or served as flakes
and has a crisp and flaky texture. Its main ingredients are sugar,
gram flour derived from chick peas, flour, ghee, milk and cardamom.
15. Balushahi – Balushahi is a
traditional dessert in Indian cuisine. It is a famous sweet of
Harnaut of South Bihar. It is similar to a glazed doughnut in terms
of ingredients, but differs in texture and taste.
16. Ghevar – Ghevar is a Rajasthani sweet
traditionally associated with the Teej Festival. It is disc-shaped
sweet made with all-purpose flour and soaked in sugar syrup. There
are many varieties of Ghevar, including plain, mawa and malai ghevar.
Ghevar traces it roots to Jaipur, the capital city of Rajasthan. It
is generally prepared in January for Makar Sankranti, in March–April
for Gangaur and in July–August for the Teej festival.
17. Kheer – 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 flavoured
with cardamom, raisins, saffron, cashews, pistachios or almonds. It
is typically served during a meal or as a dessert.
18. Mesoor Pak - Mesoor pak is a rich sweet
dish prepared in Ghee, from Southern India, usually served as
dessert. It originated in Mysore. It is made of generous amounts of
ghee, sugar, gram flour and often cardamom. The texture of this sweet
is similar to fudge.
19. Gajar Halwa - Gajar halwa is a sweet
dessert pudding associated mainly with the North India. It is made by
placing grated carrot in a pot containing a specific amount of water,
milk and sugar and then cooking while stirring regularly. It is
served with a garnish of almonds and pistachios. The dessert is
favourite all over India. It 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 winters.
20. Ras Malai - Ras malai is a dessert
eaten in India. The name ras malai comes from two words in Hindi ras,
meaning "juice" and malai, meaning "cream". It
has been described as "a rich cheesecake without a crust. Ras
malai consists of sugary white, cream or yellow-coloured balls of
paneer soaked in malai flavoured with cardamom. Ras malai is believed
to have originated in West Bengal.
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