This issue highlighting food recipes, we bring the top 15 sweet Indian Dishes or Desserts that you should not miss if you visit India or any states of India.
Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. (From Wiki)
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Ghewar is a Rajasthani sweet traditionally associated with the Teej Festival. It is disc-shaped sweet cake made with all-purpose flour and soaked in sugar syrup. There are many varieties of Ghevar, including plain, mawa and malai ghewar. Ghevar traces its roots to Jaipur, the capital city of Rajasthan and also Sonipat, a city in Haryana. (wiki)
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Petha is a translucent soft candy from North India. Usually rectangular or cylindrical, it is made from the ash gourd vegetable (also known as winter melon or white pumpkin, or simply petha in Hindi and Urdu).
With growing demand and innovation, more varieties of the original preparation are available. Many flavoured variants are available, e.g. kesar petha, angoori petha etc. There are some other variations based on content, one with coconut mixed, another with some nuts put into it. Sometimes kewda essence is used to flavour petha. (wiki)
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Gajak is a well-known dessert originating at Bhind, Morena of Madhya Pradesh, where it is most commonly consumed in the winter months. Gajak is a dry sweet made of sesame seeds, and groundnuts, as they are known in Hindi, and jaggery. The til is cooked in sugar syrup and set in thin layers, which can be stored for months.
Gajak is prepared with sesame seeds and jaggery (or cane sugar) with a method of preparation which is time consuming. It takes about 10–15 hours to prepare 5–8 kilograms of gajak. The dough is hammered until all the sesame seeds break down and release their oils into the dough. (wiki)
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5. Gajar Ka Halwa
Gajar ka halwa also known as gajorer halwa (not to be confused with gajrela), is a carrot-based sweet dessert pudding from the Indian subcontinent. It is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios.The nuts and other items used are first sautéed in ghee, a South Asian clarified butter. (wiki)
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6. Mishti Doi
Mishti doi is a fermented sweet doi (yogurt) from the Indian subcontinent; and common in the states of West Bengal in India, and in Bangladesh. It is made with milk and sugar/jaggery. It differs from the plain yogurt because of the technique of preparation.
Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of elach (cardamom) for fragrance. Baked yogurt is a similar preparation in the west.(wiki)
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Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning “juice”, and malai, meaning “cream”. It has been described as “a rich cheesecake without a crust”. The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das. (wiki)
Pic Credit: Pakwangali
8. Kaju Katli
Kaju katli (literally “cashew slice”), also known as kaju Katari or kaju barfi, is an Indian dessert similar to a barfi. Kaju means cashew nut in Hindi. Barfi is often but not always, made by thickening milk with sugar and other ingredients (dry fruits and mild spices). Kesar kaju katli is a kaju barfi recipe that includes saffron. The kesar version of this sweet dish is considered to be more exotic and rich. (wiki)
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9. Kale Gulab Jamun
Gulab jamun (also spelled gulaab jamun) are a milk-solid-based South Asian sweet, particularly popular in the Indian subcontinent, notably India, Nepal (where it is known as lal mohan), Pakistan and Bangladesh, as well as Myanmar. It is also common in Mauritius, Fiji, southern and eastern Africa, Malay Peninsula, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. It is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts such as almonds to enhance flavour. (Wiki)
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Balushahi is a traditional dessert from the Indian subcontinent; popular in Indian, Pakistani, Nepali and Bangladeshi cuisine. It is a famous sweet of Harnaut of South Bihar. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as badushah. (Wiki)
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Jalebi, also known as zulbia, is a sweet popular food in countries of South Asia, West Asia, North Africa, and East Africa. It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in Iran and the Indian subcontinent.
The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. Jalebi is eaten with curd or rabri (North India) along with optional other flavours such as kewra (scented water). (wiki)
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12. Besan Ki Barfi
Besan ki barfi is made with besan (gram flour), condensed milk and sugar. The sugar blends into a creamy texture that comes from the basic mixture, khoya (optional), a traditional Pakistani and Indian dairy confection made from thickened whole milk. The mix is generally heated until the milk solidifies and is then placed in molds of different shapes—diamond, square or sometimes round.
Besan ki barfi is a very common sweet in India, especially during winter. It is usually garnished with sliced or chopped almonds or pistachios. It resembles an orange-colored cheese, it is sometimes called “Indian cheesecake”, though it contains no cheese. Newer “fusion cuisine” variations include apricot, mango and coconut flavorings. (wiki)
Kheer is a rice pudding from the cuisine of the Indian subcontinent and Iran (Persia), made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni and gil-e-firdaus. (wiki)
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Time passes from years to years and seasons to the season but our tradition doesn’t. These days with the blessing of technology, peasants are harvesting rice in a larger quantity in a complete year but still when the smell of the wintry-fog gets mixed with the smell of fresh jaggery(Gur) we can recall it from our childhood days as a Patishapta.
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15. Naariyal ki Laddoo
There are multiple coconut laddu recipes. Its earliest form Narayl Nakru dates back to the time of the Chola Empire, when it was a sweet that was packed for travelers and warriors as a symbol of good luck for their expeditions. (wiki)
But this is now popular in all parts of India. People love this soft coconut balls smeared with sugar crystals seasoned with conditioned milk.
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