Indian sweets are so numerous and dizzyingly varied the colors! the shapes! the textures! that one look at a typical counter might send a foreigner running to the nearest BaskinRobbins. But dont be intimidated: On this site weve attempted to organize Indias vast mithai (sweets) scene at least the tip of the iceberg by concentrating on two of its basic categories both of them common in Delhi: sweets made with ghee and those made with milk or khoya (also spelled khoa) a semidehydrated milk product. (To further complicate things most of the latter sweets likewise use some ghee but its the milk or khoya that really defines them.) Among others in the khoya corner theres the lovable gulab jamun of course but also the squareshaped barfi (or burfi) popular and tasty; the prevalent milk cake crumbly and well cakelike; and peda a soft doughy delicious ball of sweetness.