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Indian Sweets Recipes are very tempting and mouth watering. Be it a scorching summer or a bone clattering winter Indian Sweets are always too difficult to resist. A sumptuous meal is always incomplete without sweet dish like gulab jamun or kulfi or gajjar ka halwa. Indian festivals and pujas have a range of dishes associated with them in the form of sweets and prasad.

Although most Indian Sweets Recipes have radically different procedure of cooking, the sugar syrup used in them is generally made in one set pattern. The consistency may however change from recipe to recipe. Consistency in sugar syrup is measure by the thread test. Whenever slightly cooled syrup checked by the pinch method, between index finger and thumb, it forms threads depending on how much it has boiled. If no thread is form and pinching shows only wateriness then no thread is formed. Indian Sweets Recipes are usually based on sugar or jaggery.

Indian Regional Cuisine has large repertoire of sweets. Many popular Indian sweets are common throughout South Asia while others are specific to a certain region and are typical to only an ethnic group in India. Indian sweets comprises of milk, sugar and flour based confectioneries originating from the Indian sub-continent. Every Indian sweet has a particular taste and takes a long time to prepare. Indian sweets also come in various shapes, colors and sizes.



Indian sweets are also significant in Indian culture. Sweets are presented during festive occasions and ceremonies and also signify good omen, happiness and prosperity. In India every happy occasion is marked with the distribution of sweets. Most Indian sweets are also made of "khoa" or "Mava" that is milk boiled to remove moisture. Adding butter, sugar and many other flavors these are made into various kinds of sweets. They are garnished with raisins almond, pistachio and the likes are some special cooking tips for preparing sweets. Some common Indian sweets are Rasgulla, Son Papadi, Milk Peda, Jalebi, Sandesh, Dry fruit sweets so on and so fourth

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