Postre

India

Magaj or magas is a traditional sweet originating from Gujarat, where it&rsquo;s often made for Diwali or weddings. Apart from the three basic ingredients &ndash; gram flour, sugar, and ghee, the dessert also contains cardamom, nutmeg, and nuts such as almonds and pistachios. The gram flour is fried in ghee over very low heat until golden and aromatic. Once it cools down, it&rsquo;s mixed with powdered sugar, nutmeg, and cardamom. The mixture is spooned into a greased tray, sprinkled with nuts, and left to set overnight. The next day, magaj is cut into squares or diamonds and served at room temperature.

Magaj

Germany

Magdeburger schmalzkuchen is a small, deep-fried pastry, considered a local specialty in the city of Magdeburg. It usually consists of yeast dough flavored with vanilla extract or vanilla sugar and lemon zest or juice. Typically rectangular or diamond-shaped, the fried pastries are consumed warm, dusted with confectioners' sugar. These small doughy pillows coated with confectioners' sugar are a staple at festivals, carnivals, and Christmas markets throughout the country.

Magdeburger Schmalzkuchen

Micronesia

Breadfruit or mahi is one of the staples of Micronesian cuisine. In this traditional dish, breadfruit halves are cooked over hot stones and coconut husks. The halves are then placed on hot stones, and another layer of smaller stones is placed on the fruit. The whole creation is additionally covered in fresh taro leaves and left to steam and smoke until done.

Mahi umw

China

Maltose crackers are traditional snacks originating from Hong Kong. They were at the peak of popularity in the 1950s and 1960s, when maltose crackers were sold from street vendors. These snacks consist of only two ingredients &ndash; maltose syrup and saltine crackers. In order to prepare maltose crackers, maltose syrup is sandwiched between two saltine crackers. Bamboo sticks are often pressed into the maltose so that the snack looks like a cracker lollipop. These inexpensive snacks are especially popular among children.

Maiya tang jia bing

Ma&iacute;z con hielo is a traditional cold snack or a dessert originating from the Philippines. This variation on the more famous halo-halo is made with a combination of shaved ice, corn, milk, and sugar. The shaved ice is placed into a tall glass, and then topped with evaporated milk, sweet corn kernels, and sugar. There are variations on ma&iacute;z con hielo, so scoops of vanilla ice cream are also sometimes added to the mix. Before eating, this sweet and refreshing dessert is well-stirred. It is especially popular during hot summer months.

Maíz con hielo

Maizes zupa is a Latvian dessert of bread soup. In order to prepare it, soggy rye bread is first passed through a sieve, then combined with spices, sugar, and dried fruits. The whole concoction is finally topped with whipped cream. The dessert is characterized by its thick consistency, and it is traditionally served cold.

Maizes zupa

Light and creamy maja blanca is a popular Filipino dessert which consists of coconut milk thickened with cornstarch and blended with whole corn kernels. Many modern varieties of this classic incorporate condensed or plain milk, cream, or diced cheese and are traditionally garnished with toasted coconut flakes or coconut latik. As the name suggests, this refreshing delicacy is the authentic Filipino variation of the popular manjar blanco, the creamy milk-based dessert found in numerous Spanish speaking countries. In the Philippines, maja blanca is a staple holiday dessert served on many special occasions.

Maja blanca

Majarete is a traditional dessert made with corn and coconut milk. This delicious concoction has a creamy consistency and resembles corn pudding. Traditionally, it was prepared with fresh corn, but modern varieties usually employ corn flour to provide a creamier texture. It is made with brown sugar, and in the end it is generously sprinkled with cinnamon. Depending on the region and personal preferences, grated coconut, cloves, condensed milk, or vanilla are occasionally added to the dish. The recipe dates back to colonial times in Venezuela; it is usually passed down to family members, and each family has their signature majarete recipe. It is regarded as one the most traditional Venezuelan desserts, evoking memories of home and family. Although its origin is often traced to Venezuela, the varieties of majarete are also found in Cuba, the Dominican Republic, and Puerto Rico, which make it an original Caribbean dessert. Venezuelan majarete is usually served cold and traditionally prepared during Lent.

Majarete

Makoenva is a traditional African dessert originating from Lesotho. It's made with a combination of flour, sugar, salt, yeast, water, vegetable oil, raisins, and cinnamon. Once the dough for these fritters has been prepared and shaped into small pieces, it's placed into hot oil to fry until nicely browned. The fritters are then rolled in cinnamon and sugar while still hot and served with a warm cup of tea on the side.

Makoenva

This simple, sweet bread pudding known as m&aacute;kos guba is one of the most popular Hungarian desserts that was traditionally associated with Christmastime. This layered sweet treat consists of soaked white bread and a creamy mixture of flavored poppy seeds. Nowadays the dish is enjoyed all year round, and it appears in many variations that often incorporate nuts, dry fruit, or sliced apples. Whether it is shortly baked until crispy or served chilled, it is typically drizzled with vanilla custard or dusted with powdered sugar.

Mákos guba

Makowiec is the Polish name for poppy seed roll, a traditional cake where poppy seed paste is placed between layers of dough. Raisins, almonds, honey, and orange peel can be added to the cake in order to enhance its flavors. Ideally, makowiec should not be too sweet. It is characterized by its unique appearance when cut, with the dough and the poppy seed filling winding around each other in a spiral. When served, makowiec is usually dusted with powdered sugar. The cake is often consumed alongside tea or coffee, and it is typically prepared for festivities such as Christmas or other winter holidays. Although it can be found in stores throughout the year, making makowiec is a holiday family tradition. Makowiec can also be found throughout Central Europe, in countries such as Austria, Croatia, the Czech Republic, Germany, Hungary, Slovakia, Slovenia, Romania, and Serbia.

Makowiec

Poland

Traditionally prepared on Christmas Eve, mak&oacute;wki is a layered sweet treat consisting of soaked white bread and a creamy mixture of cooked and flavored poppy seeds. The dessert is usually assembled in large glass bowls, which creates a visually appealing treat that is ideal for the festive Christmas season. Even though similar desserts are found in many European countries, this Silesian delicacy is considered to be a unique part of traditional Polish cuisine. Before serving, it is usually decorated with powdered sugar, nuts, raisins, and whipped cream.

Makówki

Makroud el louse are flourless Algerian cookies consisting of almonds, eggs, sugar, and a flavoring of orange flower water. Baked until lightly browned, these cookies are typically tossed in powdered sugar in order to be completely coated. Once consumed, makroud el louse should melt in the mouth. It is recommended to serve these cookies with a cup of tea or coffee on the side.

Makroud el louse

Makroudh is a famous North African dessert which usually consists of a sweet date filling that is placed inside semolina dough. It is fried or baked, and then doused in honey-based syrups which are often flavored with lemon or orange. The name derives from the word makrout, translated as diamond-shaped, which describes the traditional shape of these sweet treats. Since they are eaten throughout North Africa, they appear in numerous variations. Many of them use figs or almonds as the filling and flavor the cakes with cinnamon, cloves, and orange water. Even though they are an everyday treat found in many North African households, they are a staple dessert on many special and festive occasions.

Makroudh

A traditional Pakistani and Indian sweet treat, malai laddu is a creamy milk dessert that is usually flavored with saffron and cardamom. It is typically prepared with a saffron-and-cardamom-flavored mixture of malai (milk cream), crumbled paneer cheese, chopped nuts, and powdered sugar that is made into smooth balls. The sweet balls are usually enhanced with yellow food coloring for a more vibrant-looking dish, and they are often sprinkled with extra nuts on top (such as cashews, pistachios, and almonds). Malai laddu is a festive dessert commonly prepared for various celebratory occasions and festivals. In India, this dessert is often brought to temples as an offering to the Gods.

Malai laddu

Portugal

Malasadas are traditional Portuguese yeast-leavened doughnuts made from eggs, flour, sugar, and milk. They are sometimes coated with cinnamon or granulated sugar. The original Portuguese malasadas don't have any holes or fillings, but the variations prepared in Hawaii do. The popularity of malasadas in Hawaii is not accidental &ndash; Portuguese laborers from the Azores came to Hawaii in the 19th century to work in the plantations. They brought their traditional foods with them, including the malasadas, which were originally prepared in order to use all the sugar and lard in one's home before Lent. Nowadays, malasadas are especially popular on Fat Tuesday. The Hawaiian malasadas can be filled with various ingredients such as chocolate, guava, or coconut pudding (haupia). The name malasadas means poorly cooked, referring to the sugary exterior that's contrasted by a soft crumb.

Malasadas

Malida is a dessert popular among Pashtun and Persian people in Afghanistan and Hyderabad, prepared most commonly for weddings or other festive occasions, as well as for religious holidays. Bread made with flour, yeast, oil, baking soda, and water (or pre-bought roti or paratha) is ground very finely in a grinder, and the resulting breadcrumbs are then mixed with ghee, sugar, nuts and ground cardamom. The dessert can be served either in individual bowls or in one large bowl, and it is typically accompanied by tea.

Malida

Malpua is a sweet Indian pancake made by deep-frying a batter of rice flour, thickened milk, and (quite often) cardamom. These pancakes are traditionally prepared for celebrations and festive events, and they are the most popular in winter and during Ramadan and Holi. After they have been fried, malpuas are typically dipped in sugar syrup. In the past, malpuas were made with barley flour, and nowadays, there are many variations of these small pancakes, so they are often made with mangoes, pineapples, or mashed bananas. It is said that malpuas taste the best when served with milk or rich and creamy rabri.

Malpua

Malva pudding is a traditional dessert consisting of a pudding base covered in a creamy, sweet sauce made with water, cream, vanilla, butter, and sugar. The pudding is usually made from butter, sugar, eggs, apricot jam, milk, flour, and salt. The dessert is typically served warm, preferably with ice cream, whipped cream, or vanilla custard on the side. It is believed that the dish is named malva pudding after the Afrikaans word malva, meaning marshmallow, referring to the similarities between marshmallows and the pudding's texture, although some say that the name is derived after the fact that the pudding used to contain Malvasia wine.

Malva Pudding

Mamallena is a simple Panamanian bread pudding made with bread, sugar, eggs, butter, salt, vanilla extract, and raisins. All the ingredients are combined, poured into a glass mold, then baked until slightly brown. In Panama, mamallena means stuffed mama, probably denoting the dense and satisfying nature of this dessert. This bread pudding is nothing like other bread puddings because its texture is much more spongier and mushier instead of bready. The dessert is sold in many local bakeries and it is usually served with a glass of milk.