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Sweets Recipes
Indian sweets or Mithai, consist of many different kinds of milk, sugar and flour-based confectioneries originating from the Indian sub-continent. Indians sweets are normally very rich in sugar and fat and take a long time to prepare. Common Indian sweets include kaju barfi, gulab jamun, milk peda, and jalebi.
Indian sweets are often eaten after meals as dessert. Best of the breed comes from most of northern and western part of India. They also come in a large variety of shapes, colours and sizes. Indian sweets also have a significance in Indian culture. Indian sweets are often presented during weddings and special occasions as something symbolic.
- Groundnut Chikki
- Microwave Mysore Pak
- Dry Fruit Churva
- Gunjiya
- Rajagara No Sheero
- Dudhi No Dudhpak
- Coconut Karanji
- Badam Sheera
- Adadiya
- Sing Ni Chikki
- Mohanthal
- Kopra Pak (Coconut Fudge)
- Ambakalya
- Doodh Pouva
- Sukhadi
- Fada Lapsi
- Khajur Pak
- Paal Mithai
- Ellu Urundai
- Sooji Kheer
- Bombay Jilebi
- Sweet Kesar Rice
- Shahi Tukda
- Ukkarai
- Kheerer Chop
- Chhanar Pudding
- Labongo Lotika
- Pranhora
- Ledikeni
- Raskadamba
- Rajbhog
- Darbesh
- Bonde
- Baked Mihidana With Rabri
- Kalojam
- Cham Cham
- Raj Doi
- Bhapa Doi
- Khirmohan
- Kheer Poha
- Cashewnut Chikki
- Peanut Chikki
- Chocolate Katli
- Badam Katli
- Chhanar Payesh
- Sujir Payesh
- Patishapta
- Gokul Pithe
- Sweet Seedai
- Gul Gul
- Sugar Coated Cashew Nuts
- Seeyam
- Chiroti
- Kajas
- Badam Puri
- Seviyan
- Diamond Cuts
- Lavang Lata
- Malawala Pan
- Mewa Pak