A kind halva which is cooked with milk, sugar and grind of almond or walnut.

This kind of halva is prepred with milk, sugar, and butter.

A kind of candy similar to crystals. It is prepared with sugar, egg and water in a big pot.

Chak-chak isa kind of halva, prepared with pasta, oil, honey, and egg.

A kind of traditional sugar candy, like lollipop. It is prepaed mostly dirung the holidays.

Sweets are an integral part of the national cuisine. Uzbek cuisine is famous for its confectionery products based on natural ingredients: nuts, honey, fruits, berries and sugar. As a rule, it is customary to prepare national sweets without fail before the holidays for family events. A meal will not be complete without sweets such as: - Zangza - rather fatty brushwood - Kush-tili - deep-fried butter dough - Nishalda - thickly whipped protein with sugar - Parvarda - homemade caramel sweets, rolled in flour - Halvaitar - halva, the consistency of which is slightly thinner than usual - Pashmak - a kind of cotton candy (denser than traditional) - Behi-dulma - resembles stuffed apples. Quince is stuffed with nuts, honey, sugar and baked - Sumalak - a sacred sweetness made from sprouted wheat, which is mainly prepared before Navruz - Baursak - buns of sweet yeast dough fried in a large amount of oil - Urama - reminds brushwood. sweet dough, wrapped in tubes, fried in boiling oil - Chak-chak is a sweet dish, which is made of dough in the form of "vermicelli", cubes or balls, filled with honey syrup.

The production of dried fruits is one of the effective ways to solve the problem of seasonality without loss. Fruits and vegetables cultivated in Uzbekistan are distinctive with their taste. In particular, the degree of sugar is very high in them, which maintains sweetness of dried fruits. For this reason Uzbekistan is famous for its dried fruits. Traditional way of drying fruits (drying in an open air) is widespread. Methods of drainage vary with the type of fruit. Sometimes, the same type of fruit is dried in different ways. For example there are such ways of raisin making (drainage of grapes) as: avlon, bedona, garmiyon, sabza, soyaki and others. In simple way of making raisin, grape is laid on the plastered square, on bordon or buyra. In this method, the grape dries duing 20–30 days. Grapes, dipped to an acid solution, dry in 7–10 days, in specially cooled rooms, it takes 4–8 weeks to dry the grape.

A family celebration dedicated to the first steps of a baby. An oldest woman puts some cotton under foot of the baby as the symbol of happiness. Mother dispensed sweetness to gathered children and guests.

A kind of halva which is cooked with flour, butter and dry mulberry powder. Bat is a special sweetness of Navruz celebration in Badakhshan.

Confectionery. A traditional craft of preparing candy, sweets, halva. Now alongside with imported sweetness Tajik confectioners prepare nabot, parvarda, qandalot, some kinds of halva.

A kind of sweetness which is used in the breakfast. It is prepared with grind dried mulberry and walnut.

A traditional sweetness of Tajiks similar to halva. It is prepared with white of egg, sugar and bekhi – a kind of plant. That is special sweet for Ramadan month and other celebrations.