Bangladeshi desserts

milk-solid-based sweet from the Indian subcontinent

Kheer, khir, payesh, fenni or payasam is a pudding or porridge (specifically rice pudding) popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli (sevai), sago or tapioca (sabudana).

Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets."

Kulfi () is a frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream". Kulfi originated in 16th-century Delhi during the Mughal era.

A falooda or faluda () is a Mughlai cold dessert made with vermicelli. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. Traditionally, it is prepared by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with kulfi. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. It is consumed throughout India and Pakistan and is especially popular in North India. Barfi is often served at celebrations and religious festivals such as Diwali and Holi.

Rasgulla (literally "syrup-filled ball") is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough cooked in light sugar syrup until the syrup permeates the dumplings.

Bengali sweet made with Indian cheese

South and Southeast Asian dessert

traditional yogurt or fermented milk product, originating from the Indian subcontinent

thumb|Malapua for Raja festival Malpua, (different from pua), is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert originating from the East Indian subcontinent, popular in Bangladesh, India, and Nepal.

confectionery and desserts of the Indian subcontinent

thumb|Cherry Cham cham Cham cham, Chomchom or chum chum () is a traditional Bengali sweet, common throughout the Indian subcontinent. The sweet comes in a variety of colours, mainly light pink, light yellow, and white. It is made from chhena and coated with coconut or mawa flakes as a garnish.

Boondi, bundi, boondia or bundia is an Indian dessert made from fried chickpea flour. It is either eaten as a savoury snack or sweetened as a dessert.

Pitha (; also called pithe) are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai).

Dessert of Bengal

Bengali confectionery

Shemai () is a traditional dessert in Bangladesh and Indian state of Odisha and West Bengal. Shemai is popular during Eid, but consumed throughout the year. It is a dessert form of vermicelli, soaked in sweet milk and often garnished with nuts.

a type of rice cake

Bangladeshi sweetmeat

Chhanamukhi ( chanamukhi, from chana, “cottage cheese”) is a Bangladeshi sweet. It originated in the Brahmanbaria District. It is made with fried cottage cheese and sugar syrup. On September 24, 2024, Chanamukhi Sweet got recognition as a Geographical Indication (GI) product.

type of curd from Bogura

traditional Indian sweet