Halva is a type of confectionery originating from Persia and widely spread throughout the Middle East as well as South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar.
Trail mix is a type of snack mix, typically a combination of granola, dried fruit, nuts, and sometimes candy, developed as a food to be taken along on hikes. Trail mix is a popular snack food for hikes, because it is lightweight, easy to store, and nutritious, providing a quick energy boost from the carbohydrates in the dried fruit or granola, and sustained energy from fat in nuts.
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, Central America, Pakistan, Brazil and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugarcane and also sometimes extracted from palm tree.
Turrón, torró and torrone is a southwest European and Moroccan nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain, and Italy. It's also known in Portugal, Morocco, and Latin America.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla, and raisins.
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."
Kovilpatti is an Industrial City and Special Grade Municipality in Thoothukudi District in the Indian state of Tamil Nadu.
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include:
Puran poli is an Indian sweet flatbread that popular in South India and the state of Maharashtra. It is also known as Puran puri, Holige, Obbattu, Bobbattlu, Poley, Bakshamulu, and Boli.
Puffed rice and popped rice are types of puffed grain made from rice commonly eaten in the traditional cuisines of India, Southeast Asia, East Asia, and South Asia. It has also been produced commercially in the West since 1904 and is popular in breakfast cereals and other snack foods.
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.
Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, and which are usually less than 1 cm thick.
Sindhi cuisine refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian cuisine, with even Sindhi Hindus widely accepting of meat consumption. The daily food in most Sindhi households consists of wheat-based flat-bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.
Pé de moleque is a traditional candy from Brazil. It is made of peanuts and rapadura or molasses.
Yeot-gangjeong (엿강정) is a candy bar-like variety of hangwa consisting of toasted seeds, nuts, beans, or puffed grains mixed with mullyeot. In general households, they usually make and eat yeot-gangjeong during Korean holidays and Jesa. Or, it is made and sold as a winter snack and is usually eaten during holidays and feasts.
Sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. It is popular from the Middle East through South Asia to East Asia. The texture may vary from chewy to crisp. It may also be called sesame (seed)candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame.
Suji ka Halwa is a type of halvah made by toasting semolina in a fat like ghee or oil, and adding a sweetener like sugar syrup or honey or even jaggery powder. It can be served for breakfast or as a dessert item. The basic recipe is made with just semolina, sugar or honey, ghee, and sometimes milk. Variations on this include dried or fresh fruits, nuts, shredded coconut, and other toppings.
Lonavala chikki is an Indian sweet named after Lonavala, a town in Pune district of Maharashtra India. It is a type of chikki or guddani, a confection made from jaggery, ground nuts and ghee. The product was sold by Maganlal Agarwal from his sweet meat shop in Lonavala, and packaged by railway authorities and sold to train travellers between Lonavala and Mumbai. Encouraged by this, Agarwal renamed the product "Maganlal chikki", and it later became and continues to be called Lonavala chikki.
