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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.
This is a list of Pakistani sweets and desserts. Many different desserts exist in Pakistani cuisine. [1] [2] Some sweets originate and have been adopted from India due to the two countries' shared cultural heritage. Please see the List of Indian sweets and desserts for more details.
Some sweets such as kheer and barfi are cooked, varieties like Mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. [9] [10] [11] The composition and recipes of the sweets and other ingredients vary by region.
Sohan halwa (top shelf) and other traditional sweets. In Old Delhi, in 1790, a Ghantewala sweet shop established during the reign of Mughal Emperor Shah Alam II made sohan halwa. It was a popular attraction, [2] [3] but in 2015 it closed due to a lack of profitability. [4] This sweet was originally called sohan in Khariboli (Hindi).
Barfi [a] or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India. It is often served at celebrations and religious festivals such as Diwali and Holi. [1] [2] [3]
The largest individual laddu weighs 29,465 kilograms (64,959 lb) and was achieved by PVVS Mallikharjuna Rao (India), in Tapeswaram, Andhra Pradesh, India, on 6 September 2016. [15] The laddu was made to a traditional Boondi recipe. The ingredients included ghee, refined oil, cashew nuts, sugar, almonds, cardamom, and water.
Panjiri is traditionally prepared in the entire Northern, Central and Western India, and is often prepared as a Prasad in Hindu prayers during Krishna Janamashtami [12] [8] Satyanarayan Puja. [ 21 ] [ 22 ] and Bhagavata Purana Katha . [ 23 ]
It originated in Karachi, a city in Pakistan, but was popularised in Mumbai (then Bombay) as both are the port cities. [4] The sweet was brought to Bombay and was popularized by a Hindu halwai (sweet maker), who moved from Karachi after the partition of India .