Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
Funnel cake is a regional sweet food popular in North America, found mainly at carnivals and amusement parks. It is made by deep-frying batter.
Gulab jamun is a sweet confectionary or dessert, originating in the Indian subcontinent and a type of mithai popular in India, Pakistan, Nepal, the Maldives, and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, Great Britain, South Africa, and the Caribbean countries of Jamaica, Trinidad and Tobago, Guyana, and Suriname.
Jalebi, is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia.
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."
Tulumba or Bamiyeh is a deep-fried dessert found in Egypt, Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold.
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.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert originating from the East Indian subcontinent, popular in Bhutan, India, Nepal and Bangladesh.
Sachima is a sweet snack in Chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup. It originated in Manchuria and is now popular throughout China. Its decoration and flavor vary in different regional Chinese cuisines, but the appearance of all versions is essentially the same, somewhat similar to that of American Rice Krispies Treats.
Ghevar or Ghewar is a disc-shaped Rajasthani sweet with a honeycomb-like texture, made from ghee, Maida, and sugar syrup. It is traditionally associated with the month of Shraavana and the festivals of Teej and Raksha Bandhan. It is a part of Rajasthani tradition and is gifted to newly married daughter on Sinjara, the day preceding Gangaur and Teej. It is also one of the Chhapan Bhog served to the Lord Krishna. Besides Rajasthan, it is also famous in the adjoining states of Haryana, Delhi, Gujarat, Uttar Pradesh, and Madhya Pradesh. Ghevar is exported to foreign countries too.
Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of the subcontinent.
Mihidana is an Indian sweet from Burdwan, West Bengal, India. Mihidana, described as the micro cousin of the traditional Boondi, is derived from two words, Mihi meaning fine, and Dana, meaning grain.
Gulgula is a traditional sweet made in different regions of India. It is one of the most popular sweets in the market places, it is traditionally made on specific festive occasions in rural areas. They are common in Uttar Pradesh, Bihar, Punjab, Odisha, Haryana, Rajasthan and are also made by overseas Indians in Guyana, Trinidad and Tobago, Suriname, Jamaica, Mauritius, the United States, South Africa, and Fiji.
In the Burmese language, the term mont translates to "snack", and refers to a wide variety of prepared foods, ranging from sweet desserts to savory food items that may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat or rice flour are generally called mont, but the term may also refer to certain varieties of noodle dishes, such as mohinga. Burmese mont are typically eaten with tea during breakfast or afternoon tea time.
Handesh also known as Guror Handesh in Bangladesh is a sweet and puffy deep-fried Pitha which also be eaten as a snack. It is a deep-fried molasses and rice flour cake. It is very popular at the time of the Eid. In the earlier days, like other Pithas, this delicacy used to be made from rice threshed by the unmotorized Dheki. It can be eaten with tea as a snack. It is also famous on special occasions such as naming ceremonies and wedding festivities. In Assam, India Its called Tel Pitha.
