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Introduction Ice Creams  
Biscuits and Cookies Pastries
Cakes Pies or Tarts
Crumbles Puddings
Custards Chocolates
Fruits Indian Sweets

Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. The word comes from the Old French desservir, meaning "to clear the table". Dessert is most commonly used in Hiberno-English, American English, Canadian English, Australian English and in French. Sweet, pudding or afters would be more typical in other variants of Commonwealth English for this course.

Dessert as a standard part of a Western meal is a relatively recent development. Before the 19th-century rise of the middle class, and the mechanization of the sugar industry, sweets were a privilege of the aristocracy, or a rare holiday treat. As sugar became cheaper and more readily available, the development and popularity of desserts spread accordingly.

Some cultures do not have a separate final sweet course but mix sweet and savoury dishes throughout the meal as in Chinese cuisine, or reserve elaborate dessert concoctions for special occasions. Often, the dessert is seen as a separate meal or snack rather than a course, and may be eaten some time after the meal (usually in less formal settings). Some restaurants specialize in dessert.


Biscuits or cookies

A biscuit is a small baked bread or cake. The exact meaning varies markedly in different parts of the world, sometimes leading to confusion. The origin of the word "biscuit" is from Latin via Middle French and means "twice cooked".

Its name derives from the Dutch word koekje which means little cake, and arrived in the English language via the Scots language, rather than directly from the Dutch. In Scottish English the word denotes a small scone-like cake or bun, often filled with cream.

Cookies were first made from little pieces of cake batter that were cooked separately in order to test oven temperature. The ancestor of the cookie is said to have come from Persia in the 1600s according to many sources.


A cake is a form of food, usually sweet, often baked. Cakes normally combine some kind of wheat byproduct, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter or margarine, although a fruit puree can be substituted to avoid using fat), a liquid (milk, water or fruit juice), flavours and some form of leavening agent (such as yeast or baking powder).

Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings or birthday parties.See article on cake for more details.



Crumble is a dish of typically British origin containing stewed fruit topped with a crumbly mixture of fat, flour, and sugar. The crumble is baked in an oven until the topping is crisp. It is often served with custard, cream or ice cream as a hearty, warm close to a meal.

Popular fruits used in crumbles include apple, blackberry, peach, rhubarb, and plum. Sometimes sour milk (vinegar and milk) is added to give the crumble a more extravagant taste. Also, brown sugar is often sprinkled over the crumble topping.



Custard is a family of preparations based on milk and eggs, thickened with heat. Most commonly, it refers to a dessert or dessert sauce, but custard bases are also used for quiches and other savoury foods.

As a dessert, it is made from a combination of milk or cream, egg yolks, sugar, and flavourings such as vanilla. Sometimes flour, corn starch, or gelatin are also added.

Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick blancmange like that used for vanilla slice or the pastry cream used to fill éclairs.

Custard is an important part of dessert recipes from many countries, including the United Kingdom, France, Portugal, Spain, Italy, and Australia.



In botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. In many species, the fruit incorporates the ripened ovary and surrounding tissues. In cuisine, when discussing fruit as food, the term usually refers to just those plant fruits that are sweet and fleshy, examples of which include plum, apple and orange. However, a great many common vegetables, as well as nuts and grains, are the fruit of the plant species they come from.

The term false fruit (pseudocarp, accessory fruit) is sometimes applied to a fruit like the fig or to a plant structure that resembles a fruit but is not derived from a flower or flowers.


Ice creams

Ice cream (originally iced cream) is a frozen dessert made from dairy products such as cream (or substituted ingredients), combined with flavourings and sweeteners. This mixture is cooled while stirring to prevent large ice crystals from forming. Although the term "ice cream" is sometimes used to mean frozen desserts and snacks in general, it is usually reserved for frozen desserts and snacks made with a high percentage of milk fat. Frozen custard, ice milk, sorbet and other similar products are often also called ice cream.



Pastry is the name given to various kinds of dough made from ingredients such as flour, butter and eggs, that are rolled out thinly and used as the base for baked goods. Common pastry dishes include pies, tarts, and quiches.

A good pastry is very light and airy, but firm enough to support the weight of the filling. The shortening is distributed between the flour-and-water in many thin layers or sheets; when baked, the resulting pastry is delicate and flaky.

Good pastry must be uniformly mixed to achieve this layering, and should not have any large bubbles of air in it, as these will expand during cooking and spoil the texture. As pastry must be baked to be edible, and pie fillings often do not need extra baking, many pie recipes involve blind-baking the pastry before the filling is added.


Pies or tarts

A pie is a baked dish, with a baked shell usually made of pastry that covers or completely contains a filling of meat, fish, vegetables, fruit, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredient. Pies can be either "one-crust," where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or "two-crust," with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking. These bottom-crust-only pies may be known as tarts or tartlets. One example of a savoury bottom-crust-only pie is a quiche. Tarte Tatin is a one-crust fruit pie that is served upside-down, with the crust underneath. Blind-baking is used to develop a crust's crispiness, and keep it from becoming soggy under the burden of a very liquid filling. If the crust of the pie requires much more cooking than the chosen filling, it may also be blind-baked before the filling is added and then only briefly cooked or refrigerated.

Occasionally the term pie is used to refer to otherwise unrelated confections containing a sweet or savoury filling. A pie crust is an important component of many pies.



Pudding is either of two general types of food, the second deriving from the first.

The older puddings were foods that were presented in a solid mass formed by the amalgamation of various ingredients with a binder, which might include batter (as in Yorkshire pudding), blood (black pudding), eggs (bread pudding), or a mixture of suet and flour or some other cereal (plum pudding). These kinds of puddings could be either baked, steamed, or boiled. This older type of pudding, still commonly made today in the British Isles, was often a main-course type of dish. Boiled puddings, in particular, were a common meal on board ships in the British Navy in the 18th and 19th centuries, and the usual manner in which daily rations of flour and suet were prepared.

The newer type of pudding is almost exclusively a dessert-type dish. The usual form is for milk with sugar and other added ingredients to be solidified by means of some gelling or structural agent, including cornstarch, gelatin, eggs, tapioca and other starches. Forms of these include custard and blanc-mange. They are available in forms which require cooking or in instant form.



Chocolate describes a number of raw and processed foods that originate from the tropical cacao tree. It is a common ingredient in many kinds of sweets, chocolate candy, ice creams, cookies, cakes, pies, and desserts. It is one of the most popular flavours in the world.

Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree Theobroma cacao native to Central America, which has an intensely flavoured bitter taste. The resulting products are known as "chocolate" or, in some parts of the world, cocoa. See article on chocolates for more details.


Indian Sweets

What's life without a little sweetness? Sweets have always been an integral part of Indian cuisine, with milk based sweets being a predominant feature. While they maybe little bit over sweet to western palates, it would be worth remembering that most Indian sweets aids in digestion and is normally consumed after heavy meals.

An Indian meal remains incomplete without a serve of sweet dish at the end.

India has a wide variety of desserts. Many popular India n deserts such as Rasgula in are common throughout South Asia while many other are local favorite are typical to only an ethnic group in India.

India n desserts can be divided into two categories.
First category is milk based such as Rasbari, Peda, Burfi etc.
The second categories of Indian dessert are based on flour such as Lal Mohan, Malpuwa, Halwa, Ladoo etc.


This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

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