Top 10 Indian Sweets
Gulab Jamun :
Gulab jamun is 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. Gulab jamun was first prepared in India, derived from a fritter that Central Asian Turkic invaders brought to India.
Jalebi :
Jalebi is a sweet popular 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 Persia and Indian subcontinent. The dish was brought to India by Persian-speaking Turkic invaders. In 15th century India, jalebi was known as Kundalika or Jalavallika.
KHER :
Kheer is particularly popular in India, and it is commonly served at Muslim and Hindu festivals and special occasions. Kheer, also called payasam, a chilled South Asian dessert made from slow-cooked rice, milk, and sugar, much like a rice pudding. It is typically flavoured with saffron, cardamom, raisins, and/or various nuts, notably pistachios, cashews, and almonds. The dish can also be made by using cracked wheat, tapioca, or vermicelli instead of rice.
Ras Gulla :
Rasgulla was invented in Bengal (India) where it was considered to be a traditional sweet. Nobin Das, who was a confectioner in Kolkata, is considered as the father of rasgulla. He is famously known as “Rasagolla’s Columbus”. Rasgulla – A very popular Indian sweet, which is soft, Juicy & Spongy made from milk. Rasgulla is a syrupy sweet of Bengal and Orissa. It is mainly prepared by kneading chhena and a small amount of semilina. These are rolled into small balls, and then boiled in light syrup made of sugar. This is done until the sugar enters the balls.
Kaju Katli :
Kaju katli 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.
Tilpapdi :
Tilpatti is an Indian famous winter sweet. It is basically belongs to Beawar (Ajmer) where it was considered to be a traditional sweet in winter. They are made out of sesame seeds and sugar. The sesame seeds are roasted and they are mixed with thick syrup to make dough and then pressed hard to make it so thin that you can hardly see any overlapping seeds, and then it appears as semi-transparent disk.HOW CAN I ORDER TIPATTI AT HOME
Maalpua :
Maalpua is a pancake served as a dessert or a snack originating from the Indian subcontinent, popular in India and Bangladesh.. It is cooked all over north and east India during Holi (the festival of colors). The main ingredients are Maida and sugar. Sugar is a good preservation and hence this sweet dish can be preserved without refrigeration for a week but slightly warm it before serving.
Motichur Ladoo :
Motichur Ladoo is a ball-shaped sweet popular in Indian Subcontinent. It is often prepared for festivals or family events such as weddings and births, or given as a prasadam (religious offering of food) at Hindu temples, especially at Ganesh Temples.
A laddu weighing 6,300 kg was made for a Ganesh festival in Andhra Pradesh, India in September 2012. This was claimed to be the largest known laddu.
Ghevar :
Ghevar 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 ghevar. Ghevar traces it roots to Jaipur, the capital city of Rajasthan and also Sonipat, a city in Haryana.
HOW CAN I MAKE GHEVAR AT HOME
Sandesh :
Sandesh is a Bengali dessert created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara which is a softer kind of sandesh, made with mawa and the essence of curd.HOW CAN I MAKE SANDESH AT HOME
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