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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.
Indian confectionery desserts (known as mithai, or sweets in some parts of India). Sugar and desserts have a long history in India: by about 500 BC, people in India had developed the technology to produce sugar crystals. In the local language, these crystals were called khanda (खण्ड), which is the source of the word candy. [1]
Rasgulla is a popular sweet in the Indian subcontinent. It comes in many forms, such as Kamalabhog (orange rasgulla), Rajbhog (stuffed with dry fruits and khoya inside), Kadamba (often served with kheer), and Rasamundi, Raskadamba. [42] Some are white in color while others are cream, brown, gold or orange. They are called Rasbari in Nepal.
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A sweet dish commonly made in South India. The sweet dish is made with semolina, sugar & ghee. Since a pinch of Saffron(kesari) is added to give the sweet dish an orange color, the sweet dish is names as 'Kesari' Khakhra: a popular vegetarian roasted Gujarati Indian thin cracker bread or snack item made from mat bean and wheat flour and oil. Khaman
Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets." [1] Laddus are often served during celebrations and religious festivals, especially those associated with the Hindu deity Ganesha. [1] [2] [3]
Layers of color, sold in traditional sweet shops for at least a century. Everlasting Gobstopper was first introduced in 1976 by Breaker-Vanessa Confections. Horehound candy: Various Bittersweet hard candies made with sugar and an extract of Marrubium vulgare, or white horehound, a flowering plant which is a member of the mint family: Jolly Rancher
Khoa is used in various types of sweets: Pedha is sweetened khoa formed into balls or thick disks (like patties) with flavourings such as saffron and/or cardamom added. Gulab jamun, also a round ball sweet made from khoa and then deep-fried and soaked in rose-flavoured sugar or honey syrup. A very popular Indian sweet.