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993:, concentrated and caramelized milk, mawa (khoya) and sugar; it is often served with a garnish of aromatic spices, almonds, cashews or pistachios. The recipes vary by region. Gajrela may be cooked without ghee and can include cottage cheese or other milk solids for a sophisticated mix of flavors. It is common in Indian and Pakistani restaurants and is a seasonal street and cafe food served during the post-monsoon season through to spring festive celebrations.
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Laddu (sometimes transliterated as laddoo or laadu) is made of varieties of flour, grains, pulses, semolina, regional or seasonal fruits, dry fruits, and other ingredients cooked with sugar. These are then shaped into bite-size or larger spheres. Laddu is mentioned in ancient
Sanskrit documents as
1298:
Kulfi is traditional South Asian ice-cream. It is made using flavored milk that is first condensed and caramelized by slow cooking along with a small quantity of rice or seasonal grain flour; once condensed, dry nut pastes and aromatic spices are added and the mix frozen in small earthen or metal
1783:
Soan papdi is a predominantly sugar based sweet that is pulled to create thin strands resembling cotton candy. It is flaky and has a crisp texture and melts in the mouth. It is usually packaged in cubes and served garnished with chopped pistachio nuts, or in a rolled paper cone. There are many
1041:
Jalebi and Imarti is made by deep-frying a fermented batter of wheat flour with yoghurt, in a circular (coil-like) shape and then soaking it in sugar syrup. Imarti is a variant of Jalebi, with a different flour mixture and has tighter coils. Typically Jalebi is brown or yellow, while Imarti is
1222:
Payasam has been a cultural dish throughout the history of the Indian subcontinent and is usually served during ceremonies, feasts and celebrations. In many parts of India, ancient traditions maintain that a wedding is not fully blessed if payasam is not served at the feast during traditional
506:
for the unrefined sugar â one of the simplest raw forms of sweet. Over its long history, cuisines of the Indian subcontinent developed a diverse array of sweets. Some claim there is no other region in the world where sweets are so varied, so numerous, or so invested with meaning as the Indian
681:, jaggery) and refined sugar (sarkara) were being produced. By 300 BCE, kingdom officials in India were acknowledging five kinds of sugar in official documents. By the Gupta dynasty era (300â500 CE), sugar was being made not only from sugar cane, but from other plant sources such as palm.
1117:
It is believed that, even 2000 years ago, Khaja was prepared in the southern side of the
Gangetic Plains of Bihar. These areas, which are home to the sweet, once comprised the central part of the Maurya and Gupta empires. Presently, Khajas are prepared and sold in the city of
2407:
551:â sweets are homemade or purchased, then shared. Many social gatherings, wedding ceremonies and religious festivals often include a social celebration of food, and the flavors of sweets are an essential element of such a celebration.
1307:(almond), coconut and plain. It is also a street side summertime snack and festive sweet, which food hawkers carry around in a big earthen pot and play a particular horn music to attract customers. These vendors are known as
514:. They include sugar, and a vast array of ingredients such as different flours, milk, milk solids, fermented foods, root vegetables, raw and roasted seeds, seasonal fruits, fruit pastes and dry fruits. Some sweets such as
1227:(first solid feed to child), and other occasions. Other than sweet yogurt, some families serve kheer during the last meal, as auspicious food, before a family member or guest departs on a long journey away from the home.
1546:
and semolina in sugar syrup. Once cooked, these are stored in the syrup, making them spongy. Increasing the semolina content reduces the sponginess of the dessert and hardens them, creating a variety of textures. Some
1450:
Pathishapta is a
Bengali dessert. The final dish is a rolled pancake that is stuffed with a filling often made of coconut, milk, cream, and jaggery from the date palm. These desserts are consumed in Thailand as well.
538:
are sometimes served with a meal, and often included as a form of greeting, celebration, religious offering, gift giving, parties, and hospitality in the Indian subcontinent. On South Asian festivals â such as
841:(gram flour). Barfi may be flavored with pastes or pieces of fruit such as mango, banana, berries, or coconut. They may also include aromatic spices such as cardamom and rose water as flavorings.
1141:
and oil. The batter is then deep fried until crisp. Next, a sugar syrup is made which is known as "pak". The crisp croissants are finally soaked in the sugar syrup until they absorb the liquid.
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1299:
cans. This creates a dense form of frozen dessert; it is typically served between â10 and â15 °C when it is easier to spoon and eat. Kulfi comes in a variety of flavors such as mango,
1209:
Kheer is a pudding, usually made from milk, sugar and one of these ingredients: vermicelli, rice, bulgur wheat, semolina, tapioca, dried dates, or shredded white gourd. It is also known as
1373:. It is popular all over India, is easy to prepare, and comes in dozens of varieties. Laddu is often served during festivals, religious ceremonies, or household events such as weddings.
2396:
1133:. The Khaja of Kakinada, a coastal town of Andhra Pradesh, is famous in South India and Orissa. This Khaja is dry on the outside and full of sugar syrup on the inside. The Khaja of
2110:
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and other parts of India. To prepare chhena murki, milk and sugar are boiled to a thick consistency. Chhena is soaked in the mixture. Flavorings and spices are typically added.
589:
preserves both the name and the essentials of this preparation. One of the more complete surviving texts, with extensive descriptions of sweets and how to prepare them, is the
666:, a fresh cheese and rice flour fritter soaked in sugar syrup that the document suggests should be prepared from strained curdled milk mixed with buttermilk; and many others.
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syrup. Peanuts and jaggery mix are most common. Other than almonds, cashews, walnuts, sesame and other seeds, varieties of chikki are also prepared from puffed or roasted
534:
are frozen, while still others involve a creative combination of preparation techniques. The composition and recipes of the sweets and other ingredients vary by region.
1555:, are removed from the syrup and sugar-coated into different fruit shapes and other creative designs. These are festive foods found year-round in many parts of India.
603:; meaning in Sanskrit, the delight of an idea, or delight of mind and senses). This ancient encyclopedia on food, music and other Indian arts is also known as the
2647:
484:
Sugarcane has been grown in the Indian subcontinent for thousands of years, and the art of refining sugar was invented there 8000 years ago (6000 BCE) by the
670:
mentions numerous milk-derived sweets and describes how to make milk solids and condensed milk. It also contains methods for souring milk to produce sweets.
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are stuffed inside with treats, such as dry fruits, raisins, candied peel, and other delicacies to create a variety of flavors. Some versions, called
17:
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and incorporates customized flavors. A semi liquid rice flour dough is usually prepared by adding together milk, water, sugar, butter,
1398:, melts like a fresh sweet. The mini balls are combined with aromatic spices and then formed into bite-size spheres, which are called
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The origin of sweets in the Indian subcontinent has been traced to at least 500 BCE when, records suggest, both raw sugar (
1092:. Semolina is roasted and boiled with very little water when it loses its water content sugar and ghee are added. Often
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837:) or condensed milk and other ingredients like ground cashews or pistachios. Some barfis use various flours such as
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and several other places across the state of Bihar. Khajas of the Silao and Rajgir are known for their puffiness.
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flakes which are sweetened, mixed with almonds, rolled into a batter and then cast into mini balls and fried in
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In the diverse languages of the Indian subcontinent, sweets are called by numerous names, a common name being
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Frozen
Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights
1402:. With each bite, the mini balls distribute a burst of flavor throughout the mouth. Other examples include
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Malpua is a deep fried wheat or rice flour pancake soaked in sugar syrup. It is popular in
Bangladesh,
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805:
485:
1114:
Khaja is a sweet of India. Refined wheat flour, sugar, and oils are the chief ingredients of khaja.
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Chikki is a ready-to-eat solid, brittle sweet generally made from casting a mix of dry nuts and hot
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Other traditional Indian sweets and desserts famous throughout the history of Indian food include:
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Catholics. It is made up of thickened rice flour and variations of the filling may include using
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360:
149:
98:
2422:
Monier-Williams' 'Sanskrit-English
Dictionary', University of Koeln, Germany (2010); search for
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different flavorings that can be added, including mango, strawberry, pineapple and chocolate.
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Khajas have traveled to other parts of the Indian subcontinent, including Andhra
Pradesh and
1609:
1938:
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Sel roti is a Nepali home-made circular-shaped bread or rice donut that is prepared during
1085:
1330:
929:, puffed rice, beaten rice, puffed seasonal grains, and regional produce such as Khobara (
8:
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1922:
1534:. Some are white in color while others are cream, brown, gold or orange. They are called
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458:
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Rasgulla is a popular sweet in the Indian subcontinent. It comes in many forms, such as
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2924:
Milk â Beyond the Dairy: Proceedings of the Oxford
Symposium on Food and Cookery
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1943:
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is also very famous. Khajas are made by first mixing a batter of wheat flour,
907:, sugar, cashews, and raisins. It is baked for several hours until it browns.
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1587:(clotted cream) flavored with cardamom. Its name comes from the Hindu/Urdu
1569:
1023:(milk solids and cheese) balls soaked in sweet rose-water flavoured syrup.
985:, is a seasonal pudding-like sweet made from carrots. It is popular in the
820:
279:
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2482:"Full text of "Indian Food Tradition A Historical Companion Achaya K. T.""
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933:). Like many Indian sweets, Chikki is typically a high protein delicacy.
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bazaars in early twentieth century and since then has become a symbol of
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reddish in colour. The sweet is often enjoyed with milk, tea, yogurt or
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Ancient
Sanskrit literature from India mention feasts and offerings of
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are distributed every week from a single temple of Lord
Venkateswara.
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2007:
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Agricultural and Pastoral Societies in Ancient and Classical History
1542:. This dish is made by boiling small dumplings made of a mixture of
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138:
105:. Statements consisting only of original research should be removed.
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for refined sugar, while the word "candy" comes from Sanskrit word
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1339:
617:. The document describes meals that include a rice pudding called
2268:
2143:
Street Food Around the World: An Encyclopedia of Food and Culture
2116:. USAID, Govt of United States. 2006. p. 7.1. Archived from
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1200:
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Chomchom is a traditional Bengali sweet, prepared from flattened
922:
868:
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574:
454:
2897:
Joseph A. Kurmann, Jeremija L. Rasic and Manfred Kroger (1992).
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in modern English spelling); made out of flour, butter and sugar
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Bal mithai is a brown chocolate-like fudge, made with roasted
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774:, coated with white sugar balls, and is a popular sweet from
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388:
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959:(a form of curdled milk solids, cheese) sweetened in syrup.
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and Sugar-based foods were also used in temple offerings as
3074:"Soan Papdi". Food-india.com. Retrieved September 17, 2012.
2392:
Sanskrit English Dictionary, Germany (2009); see entry for
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1134:
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Gulab jamun is a sweet often served with meals and feasts.
656:, a donut from wheat flour that is scented with cardamom;
309:
1671:
2059:
2462:
2450:
1845:(a dessert made out of ghee, sugar and chick pea flour)
901:) is a dessert from Odisha. It is made of well-kneaded
2734:
1628:(cheese curds) kneaded with sugar. A variation called
662:, a fried cake from black gram flour and sugar syrup;
568:
499:
493:
989:. It is made by slowly cooking shredded carrots with
581:
called apÅĢpa, where barley flour was either fried in
27:
Confectionery and desserts of the Indian subcontinent
2709:
2438:
1883:
2872:Priya Wickramasinghe and Carol Selva Rajah (2005).
1727:as well as other flavors based on personal choice.
1368:
707:for devotees, the poor, or visitors to the temple.
657:
651:
163:. Unsourced material may be challenged and removed.
2821:
1993:Raison d'Etre, New York City (September 20, 2012)
1798:Tiler Khaja is a type of confectionery made from
701:for the deities which, after the prayers, became
3108:
2741:Banglapedia: National Encyclopedia of Bangladesh
2008:Priya Wickramasinghe; Carol Selva Rajah (2005).
1249:Kozhukatta is a traditional sweet dumpling from
439:A sample of sweets from the Indian subcontinent
3006:Tirupati laddu all set to regain its old taste
2971:
2561:Kenneth F. Kiple and Kriemhild Conee Ornelas.
2504:
2218:
2165:
613:was composed about 1130 CE, by the Hindu King
585:or boiled in water, and then dipped in honey.
3049:
2921:
2899:Encyclopedia of Fermented Fresh Milk Products
2739:. In Sirajul Islam and Ahmed A. Jamal (ed.).
2032:
1632:is made from date molasses instead of sugar.
1465:Pongal is a sweet dish traditionally made on
1294:, flavoured frozen sweet dish made from milk.
629:. The document mentions seven kinds of rice.
2799:Classic Punjabi vegetarian and Grain Cooking
1518:(stuffed with dry fruits and khoya inside),
1382:. It is a sweet food popular in states like
2796:
2714:. New Age International. pp. 424â425.
2342:
2190:
1015:Gulab jamun is a common sweet found in the
64:Learn how and when to remove these messages
3024:
2269:Amy Karafin and Anirban Mahapatra (2009).
1088:. It has the consistency of a grainy soft
609:(the magical stone that fulfils desires).
2670:
1577:Ras malai consists of flattened balls of
241:Learn how and when to remove this message
223:Learn how and when to remove this message
121:Learn how and when to remove this message
2947:Caroline Liddell and Robin Weir (1996).
2243:
2100:, Chicago Now Magazine (October 4, 2013)
1825:
1812:
1774:
1734:
1608:
1568:
1423:
1367:temple offerings, and is referred to as
1286:
1265:or sugar. It is closely associated with
1240:
1000:
966:
946:
888:
848:
833:Barfi is a sweet made from milk solids (
826:A tray of barfis and other Indian sweets
720:
685:records about sugar being produced from
631:
558:
488:. The English word "sugar" comes from a
2901:. Van Nostrand Rheinhold. p. 150.
2768:
2372:. Oxford University Press. p. 33.
2299:
2003:
2001:
1999:
1908:List of Bangladeshi sweets and desserts
1144:
962:
14:
3109:
3087:
2822:Vasundhara Chauhan (January 2, 2010).
2728:
2535:
2468:
2456:
2444:
2367:
2214:
2212:
2085:
2083:
1223:ceremonies like marriage, childbirth,
3090:Sweet Invention: A History of Dessert
2679:"A low-cal twist to sweet sensations"
2676:
2639:
2554:
2168:Sweet Invention: A History of Dessert
2053:
2026:
1913:List of Pakistani sweets and desserts
1072:Kesari bhath is a sweet dish made of
172:"Sweets from the Indian subcontinent"
2996:Sanskrit-English Dictionary, Germany
2834:from the original on January 6, 2014
2824:"Gourmet Files: Flatter the carrot?"
2645:
2612:
2587:
2569:from the original on 23 January 2012
2246:Historical Dictionary of Indian Food
2141:Bruce Craig and Colleen Sen (2013).
2036:Essentials of Carbohydrate Chemistry
1996:
1046:. In classical Sanskrit literature,
1026:
867:, milk, and sugar. It originated in
161:adding citations to reliable sources
132:
70:
29:
2646:Pant, Rajshekhar (4 January 2016).
2370:Indian Food: A Historical Companion
2209:
2080:
2060:P. C. Jain; M. C. Bhargava (2007).
1683:Sweets from the Indian subcontinent
24:
3081:
2926:. Prospect Books. pp. 51â53.
2345:Food Culture of Pakistan and India
2111:"Sugarcane: Saccharum Officinarum"
1984:The Sweet Side of the Subcontinent
1977:
1903:List of Indian sweets and desserts
1100:are added for the aromatic smell.
863:Chhena murki is a sweet made from
744:Adhirasam is a sweet similar to a
717:List of Indian sweets and desserts
461:. Thousands of dedicated shops in
25:
3148:
2343:Colleen Sen (2004). "Chapter 6".
1406:, so popular that over a million
1219:is a popular variation of kheer.
640:), described in the 11th century
45:This article has multiple issues.
18:Sweets of the Indian subcontinent
2305:"It's Not Diwali Without Mithai"
1886:
1670:
1656:
1644:
1494:
1347:
1338:
1329:
1177:
1163:
1084:. Its origins are attributed to
871:, but is now popular throughout
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804:
423:
409:
397:
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367:
353:
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322:
308:
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34:
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2862:Simon Fraser University, Canada
2846:
2815:
2790:
2779:from the original on 2023-04-05
2762:
2751:from the original on 2019-03-27
2735:Mahmud Nasir Jahangiri (2012).
2703:
2606:
2581:
2563:"World history of Food â Sugar"
2529:
2498:
2474:
2416:
2386:
2361:
2336:
2325:from the original on 2023-06-28
2293:
2262:
2237:
1830:A sample of Newari sweets from
1821:
1061:
897:Chhena poda ('burnt cheese' in
844:
778:. It is said to be invented in
148:needs additional citations for
53:or discuss these issues on the
2976:. Barron's Educational Series.
2876:. Murdoch Books. p. 264.
2613:TÄvi, IrÄ. NiraÃącanĖ˛Ä (2006).
2565:. Cambridge University Press.
2184:
2159:
2134:
2103:
1787:
1439:
996:
878:
577:mentions a sweet cake made of
13:
1:
2974:Madhur Jaffrey Indian Cooking
2772:Vegetable Production in India
2745:Asiatic Society of Bangladesh
2710:Shakuntala and Manay (2001).
1970:
1928:Bengali cuisine § Sweets
1764:
1230:
759:
3052:The Oxford Companion to Food
3050:Alan Davidson (2006-09-21).
3015:Deccan Herald (May 25, 2013)
2617:. Eswar Press. p. 118.
2063:Entomology: Novel Approaches
1730:
1558:
1199:are two of the most popular
733:
710:
621:(Sanskrit: ā¤Ēā¤žā¤¯ā¤¸ā¤), known as
7:
3054:. Oxford University Press.
2648:"The Sweet Tooth Of Kumaon"
2592:. Temple University Press.
2511:. Bloomsbury USA. pp.
2248:. Oxford University Press.
1879:
1757:dessert made from strained
1749:Shrikhand is a traditional
1635:
1479:
1369:
1203:in the Indian subcontinent.
936:
658:
652:
650:also describes recipes for
605:
591:
569:
563:Assortment of Indian sweets
522:are cooked, varieties like
500:
494:
101:the claims made and adding
10:
3153:
2769:Chauhan, D. V. S. (1968).
2712:Food: Facts And Principles
2508:Sweets: A history of Candy
1791:
1768:
1742:
1688:
1677:A variety of Indian sweets
1602:
1598:
1562:
1483:
1458:
1443:
1417:
1394:. Every mini ball, called
1386:. It is made from roasted
1318:
1280:
1234:
1148:
1107:
1065:
1030:
1019:. It is made out of fried
1008:
974:
940:
914:
882:
856:
793:
763:
737:
714:
554:
481:sell nothing but sweets.
3027:The Book of Indian Sweets
2275:. Lonely Planet. p.
2066:. New India. p. 72.
1581:(cheese curds) soaked in
1454:
1413:
1050:have been referred to as
910:
600:
486:Indus Valley civilisation
258:
3092:. Chicago Review Press.
3088:Krondl, Michael (2011).
2538:The Great Hedge of India
2170:. Chicago Review Press.
2091:Indian Sweets in Chicago
2039:. Springer. p. 21.
1715:regions). It is made of
1376:One example of laddu is
1314:
1311:(those who sell kulfi).
1276:
1103:
789:
606:AbhilaášŖitÄrtha CintÄmaáši
2972:Madhur Jaffrey (2003).
2677:Chitrodia, Rucha Biju.
2615:Medicine in South India
2505:Tim Richardson (2002).
2219:Pramila Parmar (1994).
2166:Michael Krondl (2011).
1605:Sandesh (confectionery)
981:Gajar Pak, also called
530:are fried, others like
526:are roasted, some like
3029:. Rupa & Company.
2922:Harlan Walker (1999).
2588:Adas, Michael (2001).
2540:. Carroll & Graf.
2033:John F. Robyt (2012).
1835:
1818:
1780:
1740:
1699:, a widely celebrated
1617:
1574:
1429:
1295:
1246:
1006:
972:
952:
894:
854:
752:made from rice flour,
730:
644:
564:
2368:Achaya, K.T. (1998).
1829:
1816:
1778:
1738:
1612:
1572:
1427:
1290:
1244:
1004:
970:
950:
893:Slices of Chhena Poda
892:
852:
756:, butter and pepper.
724:
635:
627:South Asian languages
562:
404:A sweet shop in India
3137:Bangladeshi desserts
2797:Julie Sahni (1985).
2536:Moxham, Roy (2001).
2191:Tarla Dalal (1999).
1939:Cuisine of Karnataka
1630:nolen gurher sandesh
1145:Kheer/phirni/payasam
971:Gajar Pak or Gajrela
963:Gajar Pak or Gajrela
157:improve this article
3025:S Banerjee (2006).
2743:(Second ed.).
2427:in primary language
2195:. Sanjay & Co.
1923:Bangladeshi cuisine
1522:(often served with
1514:(orange rasgulla),
1357:Different kinds of
1017:Indian subcontinent
814:and barfis for sale
459:Indian subcontinent
255:
3117:Pakistani desserts
3011:2013-12-03 at the
2992:2015-06-10 at the
2691:on 23 October 2012
2684:The Times of India
2432:2016-08-20 at the
2410:2015-10-06 at the
2399:2014-01-03 at the
2310:The New York Times
2223:. UBS Publishers.
2096:2020-05-09 at the
1836:
1819:
1781:
1741:
1618:
1575:
1430:
1400:motichoor ka ladoo
1379:Motichoor ka Ladoo
1296:
1247:
1007:
973:
953:
931:desiccated coconut
895:
855:
731:
645:
565:
253:
86:possibly contains
3127:Nepalese desserts
3061:978-0-19-280681-9
2958:978-0-312-14343-5
2801:. HarperCollins.
2624:978-81-7874-039-3
2471:, pp. 34â35.
2459:, pp. 41â42.
2244:K Achaya (2002).
2089:Barbara Revsine,
2012:. Murdoch Books.
1959:Pakistani cuisine
1027:Jalebi and Imarti
748:originating from
449:(sweets) are the
444:
443:
437:
436:
251:
250:
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233:
232:
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131:
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88:original research
68:
16:(Redirected from
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2759:
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2756:
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2726:
2725:
2707:
2701:
2700:
2698:
2696:
2687:. Archived from
2674:
2668:
2667:
2665:
2663:
2654:. Archived from
2643:
2637:
2636:
2610:
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2603:
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2005:
1994:
1981:
1918:List of desserts
1896:
1891:
1890:
1804:Kushtia District
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3122:Indian desserts
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3084:
3082:Further reading
3079:
3078:
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3023:
3019:
3013:Wayback Machine
3004:
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2658:on 24 July 2017
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2020:
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1949:Marathi cuisine
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1591:, "juice," and
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1182:
1174:
1173:
1172:
1168:
1157:
1149:Main articles:
1147:
1112:
1106:
1086:Kannada cuisine
1070:
1064:
1039:
1031:Main articles:
1029:
1013:
999:
979:
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847:
831:
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824:
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809:
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792:
784:Kumaoni cuisine
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3119:
3105:
3104:
3099:978-1556529542
3098:
3083:
3080:
3077:
3076:
3067:
3060:
3042:
3036:978-8129110459
3035:
3017:
2998:
2979:
2964:
2957:
2939:
2932:
2914:
2907:
2889:
2883:978-1740454728
2882:
2864:
2858:2013-11-18 at
2845:
2814:
2807:
2789:
2775:. Ram Prasad.
2761:
2727:
2720:
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2669:
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2580:
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2546:
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2437:
2415:
2385:
2379:978-0195644166
2378:
2360:
2354:978-0313324871
2353:
2335:
2303:(2022-10-17).
2301:Krishna, Priya
2292:
2286:978-1741791556
2285:
2261:
2255:978-0195658682
2254:
2236:
2230:978-8185944883
2229:
2208:
2202:978-8186469385
2201:
2183:
2177:978-1556529542
2176:
2158:
2152:978-1598849547
2151:
2133:
2102:
2079:
2073:978-8189422325
2072:
2052:
2046:978-1461216223
2045:
2025:
2019:978-1740454728
2018:
1995:
1989:2013-11-15 at
1975:
1974:
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1967:
1966:
1961:
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1944:Kerala cuisine
1941:
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1934:Indian cuisine
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1792:Main article:
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1763:
1743:Main article:
1732:
1729:
1689:Main article:
1682:
1681:
1676:
1669:
1668:
1664:Nollen Sandesh
1662:
1655:
1654:
1650:
1643:
1642:
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1637:
1634:
1603:Main article:
1600:
1597:
1563:Main article:
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1459:Main article:
1456:
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1441:
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1418:Main article:
1415:
1412:
1404:Tirupati laddu
1356:
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1345:
1337:
1336:
1328:
1327:
1326:
1325:
1324:
1319:Main article:
1316:
1313:
1303:, pistachios,
1281:Main article:
1278:
1275:
1235:Main article:
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791:
788:
764:Main article:
761:
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738:Main article:
735:
732:
725:Sweet shop in
715:Main article:
712:
709:
556:
553:
549:Raksha Bandhan
507:subcontinent.
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3132:Confectionery
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2988:
2983:
2975:
2968:
2960:
2954:
2951:. Macmillan.
2950:
2943:
2935:
2933:1-903-018-064
2929:
2925:
2918:
2910:
2908:0-442-00869-4
2904:
2900:
2893:
2885:
2879:
2875:
2874:Food of India
2868:
2861:
2860:archive.today
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2808:0-688-04995-8
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2800:
2793:
2778:
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2742:
2738:
2731:
2723:
2721:81-224-1325-0
2717:
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2601:
2599:1-56639-832-0
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2557:
2549:
2547:0-7867-0976-6
2543:
2539:
2532:
2524:
2522:1-58234-229-6
2518:
2514:
2510:
2509:
2501:
2487:
2483:
2477:
2470:
2469:Krondl (2011)
2465:
2458:
2457:Krondl (2011)
2453:
2447:, p. 41.
2446:
2445:Krondl (2011)
2441:
2435:
2431:
2428:
2426:
2419:
2413:
2409:
2406:
2402:
2398:
2395:
2389:
2381:
2375:
2371:
2364:
2356:
2350:
2347:. Greenwood.
2346:
2339:
2324:
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2148:
2144:
2137:
2123:on 2013-11-06
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2015:
2011:
2010:Food of India
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1992:
1991:archive.today
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1964:Tamil cuisine
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1869:Dharwad pedha
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1623:
1622:Bengali sweet
1620:Sandesh is a
1616:
1613:Sandesh from
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1461:Pongal (dish)
1452:
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1436:, and Nepal.
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750:Tamil cuisine
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693:(yavasa) and
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687:mahua flowers
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2838:November 17,
2836:. Retrieved
2827:
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2753:. Retrieved
2740:
2737:"Sweetmeats"
2730:
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2693:. Retrieved
2689:the original
2682:
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2660:. Retrieved
2656:the original
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2118:the original
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1802:produced in
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2830:(Opinion).
2652:The Citizen
2486:archive.org
2272:South India
1894:Food portal
1817:Tiler Khaja
1794:Tiler Khaja
1788:Tiler Khaja
1707:and India (
1595:, "cream."
1446:Pathishapta
1440:Pathishapta
1292:Matka kulfi
1056:jalavallika
1011:Gulab jamun
997:Gulab jamun
987:North India
927:Bengal gram
885:Chhena poda
879:Chhena poda
859:Chena Murki
668:MÄnasollÄsa
648:MÄnasollÄsa
642:MÄnasollÄsa
611:MÄnasollÄsa
592:MÄnasollÄsa
431:Sohan halwa
272:Gulab jamun
3111:Categories
2783:2023-04-04
2755:2019-05-27
2491:2019-02-06
2329:2023-07-05
2127:2013-11-15
1971:References
1843:Mysore pak
1808:Bangladesh
1779:Soan papdi
1771:Soan papdi
1765:Soan papdi
1717:rice flour
1713:Darjeeling
1624:made from
1532:Raskadamba
1512:Kamalabhog
1476:festival.
1434:East India
1388:gram flour
1309:kulfiwalla
1255:Sri Lankan
1245:Kozhukatta
1237:Kozhukatta
1231:Kozhukatta
1225:annaprasan
1068:Kesari bat
766:Bal mithai
760:Bal mithai
601:ā¤Žā¤žā¤¨ā¤¸āĨā¤˛āĨā¤˛ā¤žā¤¸
524:Mysore pak
467:Bangladesh
345:Bal mithai
183:newspapers
95:improve it
50:improve it
2828:The Hindu
2695:19 August
2633:122427109
2573:9 January
2319:0362-4331
1874:Karadantu
1864:Jhajariya
1745:Shrikhand
1739:Shrikhand
1731:Shrikhand
1573:Ras malai
1565:Ras malai
1559:Ras malai
1528:Rasamundi
1052:kundalika
977:Gajar Pak
740:Adhirasam
734:Adhirasam
727:Rajasthan
711:Varieties
625:in other
573:(sweet).
479:Sri Lanka
99:verifying
56:talk page
3009:Archived
2990:Archived
2856:Archived
2832:Archived
2777:Archived
2749:Archived
2567:Archived
2430:Archived
2408:Archived
2397:Archived
2323:Archived
2094:Archived
1987:Archived
1930:(mishti)
1880:See also
1751:Gujarati
1721:cardamom
1691:Sel roti
1651:Sel Roti
1636:Sel roti
1553:danedhar
1549:Rasgulla
1502:Rasgulla
1486:Rasgulla
1480:Rasgulla
1201:puddings
1094:cardamom
1074:semolina
951:Chomchom
943:Chomchom
937:Chomchom
746:doughnut
659:gharikas
597:Sanskrit
495:sharkara
490:Sanskrit
475:Pakistan
455:desserts
286:Rasmalai
2987:LaDDuka
2853:Gajrela
2662:22 July
2513:334-340
2405:ā¤¸āĨā¤˛āĨā¤˛ā¤žā¤¸
1859:Jangiri
1755:Marathi
1615:Kolkata
1599:Sandesh
1544:chhenna
1536:Rasbari
1526:), and
1520:Kadamba
1516:Rajbhog
1474:harvest
1370:ladduka
1301:saffron
1263:jaggery
1259:coconut
1211:payasam
1048:jalebis
983:Gajrela
923:jaggery
869:Bhadrak
754:jaggery
729:, India
619:payasam
575:Rigveda
555:History
502:khaanda
457:of the
361:Sandesh
197:scholar
93:Please
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1709:Sikkim
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1469:, the
1467:Pongal
1455:Pongal
1428:Malpua
1420:Malpua
1414:Malpua
1396:boondi
1251:Kerala
1216:Phirni
1193:Phirni
1185:Phirni
1155:Phirni
1131:Odisha
1098:Cloves
1037:Imarti
1033:Jalebi
1021:chenna
957:paneer
917:Chikki
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873:Odisha
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545:Diwali
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2114:(PDF)
1853:Halva
1849:Halwa
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1705:Nepal
1701:Hindu
1697:Tihar
1593:malai
1584:malai
1540:Nepal
1524:kheer
1471:Tamil
1408:laddu
1384:Bihar
1359:Laddu
1321:Laddu
1315:Laddu
1305:badam
1283:Kulfi
1277:Kulfi
1271:mochi
1267:modak
1197:Kheer
1171:Kheer
1151:Kheer
1120:Patna
1110:Khaja
1104:Khaja
1090:halwa
1078:sugar
1044:Lassi
839:besan
835:khoya
812:Pedas
796:Barfi
790:Barfi
772:khoya
699:bhoga
695:honey
638:kheer
623:kheer
532:kulfi
520:barfi
516:kheer
492:word
471:Nepal
463:India
389:Barfi
204:JSTOR
190:books
3094:ISBN
3056:ISBN
3031:ISBN
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2928:ISBN
2903:ISBN
2878:ISBN
2840:2013
2803:ISBN
2716:ISBN
2697:2012
2664:2017
2629:OCLC
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