Kaju barfi never fails to evoke nostalgia. This little slice of heaven is savoured by children and adults alike… This delicacy is prepared with crushed cashew nuts cooked with the right consistency of sugar syrup. It’s very easy to find kaju barfi in most sweetshops across India, but be careful, burning off the calories isn’t as easy !
Kheer is a rice pudding, originating from the Indian subcontinent, 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.
Jalebi, also known as zulbia and zalabia, is a sweet popular food in some parts of South Asia, West Asia, North Africa, and East Africa. It is made by deep-frying maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are deceptively addictive, so be careful you don’t end up eating an entire kilogra.
Gajar ka halwa is a dessert made from grated carrots, which are first simmered in milk and cardamom. The mixture is then fried in ghee (clarified butter) and sugar. Finally, the dish is garnished with dried fruits. The dessert started becoming popular during the Mughal period and today, it is served during both Hindu and Muslim festivals in India, including Diwali and Eid al-Fitr.
Today, we prepare payasam on auspicious occasions – and offer it in temples.The Oxford companion to Sugar and Sweets tells us that payasam is “prepared from rice, pulses, semolina, or other starchy ingredients simmered in milk to produce puddings of varying thickness”, and is popular in Kerala, Tamil Nadu, Andhra Pradesh, and Karnataka.
Gulab jamun are a milk-solid-based sweet from the Indian subcontinent, originating in northern India, notably popular in India, Pakistan, and Bangladesh as well as Myanmar. It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to the consistency of soft dough. Modern recipes call for dried/powdered milk instead of Khoya. It is often garnished with dried nuts such as almonds to enhance flavour.
Shrikhand is an Indian classic. Thick and delectable this yoghurt sweet is common all over India especially in the states of Gujarat and Maharashtra. It is one of the prime sweet delicacies from the Gujarati and Maharashtrian cuisines made with hung & strained yoghurt flavoured with saffron and cardamom. Shrikhand is one such excellent and luscious Indian sweet served during festivals, feasts and other celebrations.
Laddu or laddoo are sphere-shaped sweets that originated from the Indian subcontinent. Laddus are made of flour, ghee/butter/oil and sugar, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions. Many people say that no one can stop at eating just one ladoo. From extensive personal research in stuffing myself till I burst, I’m confident that they’re completely correct!
These sweet, fried rice flour balls are a typical prasadam, or “offering,” sold at Hindu temples in Kerala or at local sweet shops. The runny batter, which includes banana purée, grated coconut, and jaggery syrup, is spooned into a ghee-coated appachatti pan (a specialty pan with divots), which is then heated over an open flame, cooking the batter into crispy cakes. Fried unniyappam can be stored for up to a week and reheated in a moderately warm oven before serving.
Besan ki barfi is a rich and decadent traditional indian sweet made with gram flour, sugar and ghee. Besan barfi is typically gram flour fudge made with besan, sugar and ghee. It is a traditional sweets that is loved by everyone including kids.
This syrup-soaked toast is slathered in a sweetened reduction of milk flavored with saffron. Made by frying small pieces of bread, dipped in condensed milk, and dry fruits and infused with a hint of cardamom, Shahi Tukda is the ultimate winter dessert to snuggle with.
It’s a simple and delicious mix of fresh crumbled paneer and powdered sugar with invigorating aroma of cardamom .Sandesh or Sondesh is one of the most widely known and appreciated sweet recipes of Bengali cuisine that is very easy to make and allows you to give it your custom touch to make your occasions special.
This mouth watering Bengali sweet recipe requires just 3 ingredients and takes only 20-25 minutes to prepare.
Lassie come in all kinds of flavors, some are salty, some are sweet, some have mint, some have fruit. A mango lassi is basically a yogurt based mango milkshake or smoothie. (if you like mangoes, you’ll love this! If you don’t it’s still worth a try !)
These spherical dumplings are cooked in a sweet syrup until the juice infiltrates the dough. This sweet is so popular that some Indian states, including West Bengal and Odisha have been feuding over it for years, with each claiming the rasgulla originated in their respective region.
Kulfi is the Indian version of an ice cream. Like many Indian desserts, kulfi has also been borrowed from Persian cuisine. It was made popular when the Mughals settled down in India and the dessert is also mentioned in the literature of this period. The flavour of kulfis is often enhanced with pistachios and saffron.