Apam Balik (Malaysian Peanut Pancake)
A Malaysian apam balik pancake with crisp edges, soft center, peanuts, sugar, and sweet corn.
Sweet recipes
100 sweet recipes across every cuisine in the catalogue, with the full method on each page. Page 1 of 2.
Assamese Til Pitha
Til pitha wraps sesame and jaggery in a rice flour crepe, an Assamese Bihu sweet.
Authentic Mathura Peda
Mathura peda cooks khoya until it darkens, then shapes it into flat rounds pressed with a thumb.
Aval Payasam
Aval payasam simmers flattened rice in milk with jaggery.
Badam Halwa
Badam halwa cooks ground almonds in milk and ghee until it turns dense and glossy.
Bengali Chum Chum
Chum chum boils chhena in syrup and rolls it in coconut, a Bengali sweet shaped oval rather than round.
Bengali Kacha Golla
Kacha golla binds soft chhena with condensed milk without cooking it into a syrup.
Bengali Lobongo Latika
Lobongo latika folds pastry around a khoya filling and pins it with a clove before frying.
Bengali Patishapta
Patishapta rolls a thin crepe around coconut and jaggery, a Bengali winter sweet.
Bengali Rasmalai
Rasmalai flattens chhena discs and soaks them in thickened saffron milk.
Besan Ki Barfi
Besan ki barfi roasts gram flour in ghee until it smells nutty, then sets it with sugar syrup.
Besan Ladoo
Besan ladoo roasts gram flour in ghee until it smells nutty, then binds it with sugar and cardamom.
Bihari Thekua
Thekua fries a stiff wheat and jaggery dough into hard biscuits, made for Chhath.
Bombay Karachi Halwa
Karachi halwa sets cornflour with sugar into a chewy, translucent block studded with nuts.
Brazilian Carrot Cake with Chocolate Glaze
A Brazilian carrot cake blended smooth and topped with a simple chocolate glaze.
Brigadeiro (Brazilian Chocolate Truffles)
A classic Brazilian party sweet made by cooking condensed milk, cocoa, and butter into soft chocolate truffles.
Canjica (Brazilian Hominy Coconut Pudding)
A creamy Brazilian hominy pudding simmered with milk, coconut milk, condensed milk, cinnamon, and cloves.
Cendol (Malaysian Coconut Pandan Dessert)
A Malaysian cendol dessert with pandan jelly, coconut milk, ice, and palm sugar syrup.
Cherry Clafoutis
Cherry clafoutis is a French baked custard dessert with cherries suspended in a soft egg, milk, flour, sugar, and vanilla batter.
Chhena Poda
Chhena poda bakes fresh chhena with sugar until the outside caramelises, an Odia sweet cooked slowly.
Churros with Chocolate
Classic Spanish churros served with thick warm chocolate for dipping.
Classic Mishti Doi
Mishti doi sets sweetened milk with yoghurt culture in an earthen pot, which draws out the water as it sets.
Classic Rice Kheer
Rice kheer simmers rice in milk until the grains break and the milk thickens around them.
Crema Catalana (Catalan Custard)
A Catalan custard infused with cinnamon and citrus, finished with a crisp caramelized sugar top.
Crêpes Suzette
Crêpes Suzette folds thin French crêpes into a warm orange-butter sauce scented with zest and a small splash of Cognac.
Crispy Jalebi
Jalebi pipes fermented batter into spirals, fries them and drops them straight into syrup.
Crispy Til Chikki
Til chikki sets toasted sesame in jaggery, rolled thin so it snaps cleanly.
Dharwad Peda
Dharwad peda cooks milk solids until they darken and turn grainy, which is what sets it apart from a plain peda.
Elaneer Payasam
Elaneer payasam blends tender coconut into milk, served cold.
Faloodeh Shirazi (Persian Rose Noodle Sorbet)
A refreshing Shirazi Persian dessert with chilled rice vermicelli, rose syrup, and lemon.
Farali Raw Papaya Halwa
Raw papaya halwa cooks grated green papaya in ghee and milk until it turns soft and translucent.
Filipino Cassava Coconut Cake
Filipino cassava coconut cake bakes grated cassava with coconut milk, condensed milk, egg, and a creamy caramelized topping.
Gajar Ka Halwa
Gajar ka halwa cooks grated carrot down in milk until it darkens, then finishes it with ghee and nuts.
Gavhachi Kheer
Gavhachi kheer simmers broken wheat in coconut milk with jaggery until it thickens.
Goan Bebinca
Bebinca bakes coconut milk batter one layer at a time, each browned before the next goes on.
Greek Baklava
Greek baklava stacks buttered phyllo with walnuts, pistachios, cinnamon, and honey syrup for crisp, sticky diamond-shaped pieces.
Gujarati Adadiya Pak
Adadiya pak roasts split black gram flour in ghee with jaggery and edible gum into a dense Gujarati winter sweet.
Gujarati Doodhpak
Doodhpak simmers rice in milk until thick, thinner than a kheer and served in a bowl.
Gujarati Sukhdi
Sukhdi sets roasted wheat flour with jaggery and ghee into squares that keep for weeks.
Gujarati Surti Ghari
Ghari encases a khoya and nut filling in thin pastry and coats it in ghee, made in Surat for Chandani Padvo.
Hotteok
Hotteok is a Korean sweet pancake filled with brown sugar, cinnamon, peanuts, walnuts, and sesame, then pan-fried until golden.
Hyderabadi Badam Ki Jali
Badam ki jali shapes almond paste into a lattice, a Hyderabadi sweet made without cooking.
Hyderabadi Double Ka Meetha
Double ka meetha soaks fried bread in saffron milk, the Hyderabadi wedding pudding.
Instant Poha Ladoo
Poha ladoo binds roasted flattened rice with jaggery and coconut, ready in minutes.
Jain Anjeer Basundi
Anjeer basundi thickens milk with dried figs, made without onion or garlic.
Jain Lauki Ka Halwa
Lauki ka halwa cooks grated bottle gourd in milk until it loses its water and takes the sweetness.
Kada Prasad (Aate Ka Halwa)
Kada prasad roasts wheat flour in an equal weight of ghee, the offering made in every gurdwara.
Kaju Pista Roll
Kaju pista roll rolls cashew paste around a pistachio centre and cuts it into pieces.
Kashmiri Shufta
Shufta tosses paneer with nuts and dried fruit in syrup, a Kashmiri festive sweet.
Kerala Unniyappam
Unniyappam fries a rice, banana and jaggery batter in a dimpled pan.
Kesar Pista Shrikhand
Shrikhand strains yoghurt overnight and sweetens it with saffron and pistachio.
Klepon (Indonesian Palm Sugar Rice Cakes)
Klepon are Indonesian chewy rice flour balls filled with molten palm sugar and rolled in lightly salted grated coconut.
Kuih Seri Muka (Pandan Layered Rice Cake)
A Malaysian kuih seri muka with a glutinous rice base and soft pandan coconut custard layer.
Kuler Ladoo
Kuler ladoo binds roasted pearl millet flour with jaggery and ghee.
Künefe (Turkish Cheese and Kadayif Dessert)
A Turkish Hatay-style cheese dessert with crisp kataifi pastry, stretchy unsalted cheese, lemon syrup, and pistachios.
Lauki Ki Kheer
Lauki ki kheer simmers grated bottle gourd in milk instead of rice.
Leche Flan (Filipino Caramel Custard)
Filipino leche flan is a smooth caramel custard steamed gently with eggs, condensed milk, evaporated milk, and vanilla.
Maharashtrian Dink Ladoo
Dink ladoo binds roasted wheat flour and puffed edible gum with jaggery, a winter sweet from Maharashtra.
Maharashtrian Rava Ladoo
Rava ladoo binds roasted semolina with sugar syrup and ghee.
Makhana Kheer
Makhana kheer simmers fox nuts in milk until they soften and thicken it.