Indian sweets

Mithai

Gulab jamun Rasmalai Jalebi Gujiya Khoya sweets with varaq Bal mithai Khoa and almond mithais Bengal sweets in India Collection in UK Chikki Sohan sweets in India Street sweets in India A sample of South Asian sweets

South Asian sweets are the confectionery and desserts of South Asia. Thousands of dedicated shops in India, Pakistan, Bangladesh, Nepal and Sri Lanka sell nothing but sweets.

Sugarcane has been grown in India for thousands of years, and the art of refining sugar was invented there. The English word sugar comes from a Sanskrit word sharkara, while the word candy comes from Sanskrit word khanda (jaggery) - one of the simplest raw forms of sweet. Over its long history, cuisines of the Indian Subcontinent developed a diversified array of sweets. Some claim there is no other region of the world where sweets are so varied, so numerous, or so invested with meaning as the Indian Subcontinent.

In India's diverse languages, sweets are called by numerous names, one common name being Mithai (मिठाई). 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 kheer are cooked, some like burfi are baked, varieties like Mysore pak are roasted, some like jalebi are fried, others like kulfi 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. Mithai are sometimes served with a meal, and often included as a form of greeting, celebration, religious offering, gift giving, parties, and hospitality in India. On Indian festivals - such as Holi, Diwali, Eid, or Raksha Bhandan - 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.

Ancient Sanskrit literature from India mention feasts and offerings of mithas (sweet). One of the more complete surviving texts, with extensive description of sweets and how to prepare them is the Mānasollāsa (Sanskrit: मानसोल्लास; 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 Abhilaṣitārtha Cintāmaṇi (the magical stone that fulfils desires). Mānasollāsa was composed about 1130 AD, by the Hindu King Somesvara III. The document describes meals that include a rice pudding which are called payasam (Sanskrit: पायसं) are in modern Indian languages is called kheer. The document mentions seven kinds of rice.