
Maharashtra, India
Aamras
आमरस
Ripe mango pulp is strained and served chilled, sometimes loosened with milk or scented with cardamom in western India.
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354 traditional foods, ingredients, and local specialties connected by one appetite.

Aamras
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354 foods match this view. Narrow them by country, type, rarity, or name.

Maharashtra, India
आमरस
Ripe mango pulp is strained and served chilled, sometimes loosened with milk or scented with cardamom in western India.

Sweden
Colostrum-based curd/custard; overlaps Swedish kalvdans and Finnish uunijuusto.

Kerala, India
അട പ്രഥമൻ
A Kerala dessert of rice-flour ada cooked in thick coconut milk and jaggery, scented with cardamom, served at Onam feasts.

Sweden
Äggost
Curdled milk and egg dessert from Bohuslän, a regional specialty.

Cotonou, Benin
A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.

Greece
Ακούμια
Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.

Togo
A sweet, fermented maize pudding from Togo with a slightly sour, creamy flavour and a pale yellow colour; served as a dessert or snack, sometimes with sugar and evaporated milk.

Equatorial Guinea
Baked bananas or plantains doused in melted butter, baked until golden, drizzled with orange or lemon juice, brown sugar, and honey, then topped with shredded coconut; a common breakfast or dessert.

Argentina
Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.

Saint Kitts and Nevis
Conkies
Cornmeal, grated pumpkin, coconut and sweet potato spiced with cinnamon and nutmeg, wrapped in banana leaf and steamed into a soft parcel.

Armenia
Անուշապուր
Christmas pudding of boiled wheat berries with dried apricot, raisin, walnut and honey, served cold and dusted with cinnamon.

Scotland, United Kingdom
Apple Frushie is a Scottish apple dessert made with sweetened cooked apples and a pastry topping.

Aseer, Saudi Arabia
عريقة
Areeka combines mashed dates and crumbled bread with cream, condensed milk, honey, and spices into a rich Asir dessert with a creamy texture.

Saint Vincent and the Grenadines
A St. Vincent pudding made from arrowroot starch, milk, and sugar, gently baked or boiled into a soft, glossy custard.

Venezuela
Rice cooked in coconut milk with papelón, cinnamon and cloves until thick and dark, served warm or cold.

Lima, Peru
Dark rice pudding with chancaca, Lima specialty

Dhofar, Oman
عصيدة
Omani Aseeda is a warm Dhofari sweet of flour, ghee, and local honey cooked to a smooth, spoonable consistency and served hot.

Tunisia
عصيدة زقوقو
Aleppo pine seeds ground and cooked into a dark grey pudding, layered with pastry cream and topped with nuts.

Nicaragua
Atolillo
A Nicaraguan sweet corn atol with milk, sugar, and cinnamon, a daily and home classic

Greece
Αυγάτο
A spoon sweet of figs threaded and poached in syrup, a speciality of Messenia, served with cold water and coffee.

Turkey
Also known as Noah's Pudding, aşure is one of the oldest and most symbolic Turkish desserts. Made with wheat, chickpeas, beans, dried fruits, nuts, and sugar, it contains more than fifteen ingredients. It is prepared in large pots during the month of Muharram and distributed to neighbors, friends, and family as a gesture of abundance and sharing.

Cambodia
បបរស្ករពោត
Sweet corn pudding made with coconut milk, palm sugar, and rice flour, thickened to a soft set and served warm or cold.

Gabon
Bananes au four
Bananas coated with bread crumbs and served with sour cream and brown sugar; a sweet dessert preparation found in Gabonese homes.

Lithuania
Varškės apkepas
Baked curd-cheese casserole/custard.

England, United Kingdom
A Derbyshire pudding of a flaky pastry shell layered with jam and an egg-and-almond filling, baked until set and golden, the original Bakewell dessert.

Syria
بلوزة
A Syrian milk pudding thickened with rice starch, perfumed with orange blossom and served cold in small bowls.

Tonga
Vai siaine
Ripe bananas gently cooked in coconut milk until soft and pudding-like, a simple Tongan dessert that can be served warm after a feast.

Samoa
Suafa'i
Samoan suafa'i cooks ripe bananas with water, sago or tapioca, and coconut cream into a thick, gently sweet breakfast or dessert.

Marshall Islands
Binana Kāļāel
Banana kaelael is ripe banana and tapioca formed into balls and simmered in coconut milk until the starch thickens into a soft pudding.

United States
Layers of vanilla custard, sliced bananas, and Nilla wafers, chilled until the cookies soften into the cream.

India
બાસુંદી
Milk is slowly reduced with sugar, cardamom, and nuts into a thick western Indian dessert.

North (Parakou / Borgou / Bariba), Benin
Bouillie de mil
A fermented millet porridge with milk and sugar; a northern Benin breakfast; nutritious and filling; the millet is fermented overnight for a slightly sour taste.

Bermuda
Guy Fawkes Pudding
Traditional Guy Fawkes Night (November 5th) dessert made from grated and boiled sweet potatoes, butter, sugar, eggs, milk, spices (nutmeg, cinnamon, cloves), and sometimes raisins; baked until set and served hot at bonfire celebrations; a Bermudian tradition.

Finland
Kiisseli
Sweet berry soup thickened with potato starch, between soup and pudding, served as dessert with cream.

Palau
Billum is a Palauan tapioca-and-coconut pudding set into a soft, sliceable sweet; the native starch gives it a gently elastic texture.

Southern Belize, Belize
Rice cooked slowly with coconut milk, sugar and spice until it goes sticky and holds a spoon, a Garifuna sweet made for celebrations.