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.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
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, United Kingdom, United States, Canada, South Africa, and the Caribbean countries of Jamaica, Trinidad and Tobago, Guyana, and Suriname.
Mysore pak is an Indian sweet prepared in ghee. It originated in the city of Mysore, one of the major cities in the Indian state of Karnataka. It is made of generous amounts of ghee, sugar, gram flour, and often cardamom. The texture of this sweet is similar to a buttery and dense cookie. It is also popular in the neighboring countries Pakistan and Bangladesh.
Rajasthani cuisine is the traditional cuisine of the Rajasthan state in north-west India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi. Food that could last for several days and could be eaten without heating was preferred.
Barfi 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.
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.
Peda or Pera is an Indian sweet that originated in the city of Mathura, Uttar Pradesh, India. Traditionally prepared as thick, semi-soft round balls, its main ingredients are khoa, sugar and traditional flavourings including cardamom seeds. It is brown in colour. Variant spellings and names for the dessert include pedha, penda and pera.
Pantua is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. Rose water, cardamom or other flavourings are sometimes added to the sweet.
Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with evening tea or as a dessert originating from the East Indian subcontinent, popular in Bangladesh, Bhutan, India, Nepal, and Pakistan.
Mughlai cuisine consists of dishes developed or popularised in the early-modern Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India, Pakistan and Bangladesh.
Besan Chakki or Besan Katli or Besan Khandli is a common chakki sweet from the Indian subcontinent. It is made with besan, condensed milk, and sugar.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. Dal Puri
Rabri is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.
Leche frita is a Spanish sweet typical of northern Spain. It is made by cooking flour with milk and sugar until it thickens to a firm dough which is then portioned, fried and served with a sugar glaze and cinnamon powder.
Gajar ka halwa, also known as Gajorer halwa, Gajarno halwo, Gajrela, Gajar pak, and carrot pudding, is a sweet Indian dessert made by placing grated carrots in a pot containing a specific amount of water, milk, sugar, and cardamom and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a type of clarified butter from the Indian subcontinent. It is generally served hot during the winter.
Nirala Sweets was a confectionery chain store based in Lahore, Pakistan with 22 stores across various Pakistani cities, with 15 in the city of Lahore alone; and two stores in the UAE.
Saraiki cuisine refers to the native cuisine of the Saraiki people in central Pakistan. It is one of the key part of the Pakistani and South Asian cuisines. The style of cooking is present in the Saraiki-speaking region of southern Punjab, as well as parts of southern Khyber Pakhtunkhwa, northern Sindh and northeastern Balochistan. Saraiki food comprises many unique local dishes, and also shares influences with neighbouring regional cuisines. The metropolitan city of Multan is a hub of Saraiki cooking.
Suji ka Halwa or Mohan Bhog is a type of halvah made by toasting semolina in a fat like ghee or oil, and adding a sweetener like sugar syrup, honey, or 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. Wheat flour is often used as a substitute if semolina is not available, but virtually any starch can be used to make Suji ka Halwa.
