Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Indian Desserts Recipes Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistschio Recipes Easy For Diwali Menu Pictures

Indian Desserts Recipes Biography

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An Indian meal can consist of subtle, Persian-influenced meat dishes with yogurt, or fiery curries from the south, as well as masterpieces built on chickpeas, lentils and other pulses in mouth-watering sauces. If you have the great good fortune to be invited to an Indian wedding or celebration, or just want to cap off your own Indian-themed meal, some knowledge of potential dessert choices is in order.

Warning: Don’t try your first bite of kulfi unless you can deal with the high likelihood of becoming hooked for life on this cardamom-flavored ice milk, sometimes dusted with chopped pistachio. You can make it from scratch by boiling milk and spices, or from a mix sold at Indian grocers, and freeze it in little teacups or even muffin tins. If you are in India, you can get kulfi on the street from kulfi wallahs -- ice cream vendors with carts -- garnished with flour noodles flavored with the essence of the screwpine flower, note the authors of “Eat Smart in India.” Other milk-based desserts include burfi, which resembles fudge, graced by edible silver foil, and gulah jamun, deep-fried balls of milk solids, cardamom and flour, soaked in sugar syrup

Milk puddings also dominate dessert choices in India. Kheer typically consists of cooked and cooled rice, milk, sugar, cardamom and raisins, with chopped pistachios sprinkled on top. Its close cousin, sheer khurma, maintains the milk and sugar and substitutes roasted Indian or Pakistani vermicelli for the starchy ingredient, and cashews, almonds and dates for the cardamom and raisins, notes “Eat Smart in India.”

Indian halva, a descendent of Persian dessert-making techniques involving syrups, flour and ghee, or clarified butter, can be made from a wide range of vegetables, fruits and grains, by specialist cooks called halvais. The most popular versions involve halva with carrots, called gajar ka halva, made in homes throughout the north of India, or semolina. But you can also try variations with almond, bananas, mango, apple, beetroot, pumpkin, watermelon, pineapple and corn.

Given the richness of the main courses of every region of Indian cooking, you can’t go far wrong with simple fresh, seasonal fruit for dessert, notes “Eat Smart in India.” The empress of Indian cooking, Madhur Jaffrey, recommends fresh mangoes in her book “Madhur Jaffrey’s Indian Cookery.” Allow hard mangoes to ripen in a cardboard box, then chill them in the refrigerator. Serve peeled and sliced around the stones.
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is a winter specialty made in many houses in North and West India. This dessert is heavily laced with dried fruit and nuts and many other medicinal herbs to boost immune system and provide extra calories to sustain the extreme cold conditions there.
In many parts of India Panjiri is given to new mothers as an aid to increase lactation and to provide extra nourishment after delivery.
The gond crystals are normally deep fried in pure ghee clarified butter before making special ladoos which are given to pregnant ladies for its medicinal values in many home of Rajasthan. Panjiri has a long shelf life and stays good for 2-3 months.
Mom also adds roasted ground fenugreek seeds methidana and a few more medicinal herbs to this Panjiri . I remember hogging on this delicacy immediately after my delivery, all in the name of medicine

These are Gond crystals, a natural edible gum. Sap or resin extracted from the bark of Acacia tree hardens and form these yellow to brown coloured transparent crystals. The gum is used as binding agent in baking and has medicinal values.

Indian desserts are a perfect delight in every season not only satisfying the taste buds but also energize the body with glucose shots. Tempting and mouth watering, they are a perfect excuse to stay on the dinner table after gratifying the glutton inside with a heavy meal. India offers an assortment of desserts. Indian mithai seems difficult to resist. A sumptuous meal is always incomplete without sweet dish like gulab jamun or kulfi or gaajar ka halwa. Desserts can be divided into two broad categories one major category is the milk based dessert such as Rasbari, Peda, Barfi and so on. The second category of Indian dessert includes flour based sweets such as Lal Mohan, Malpuwa, Halwa and Ladoo.

Every celebration in Indian subcontinent is partial without the servings of sweets and desserts. Preparing dessert with milk is considered to be among the predominant feature of Indian sweet. Consumed usually after heavy meal and generally kind of sweet food, it is even sometimes of a strongly-flavoured one, which includes cheeses. The popularity of desserts served and prepared in India has gained popularity throughout the world. Sweets and desserts are preferred throughout South Asia. Popular Indian deserts, such as, Rassagullla is common throughout South Asia, generally a marked fetish of the bongs.

Kulfi, Gajar Ka Halwa, Kheer, Shrikhand, Ras Malai, Gulab Jamun and Burfi are some of the India Desserts that are well-liked in an Indian table. Most of the desserts have originated as local favourites and are synonymous to only an ethnic group in the country. Historical facts lay bare that, desserts in India have an influence of various cultures those have come to India over the years through invasions or as a visitor. The word Dessert has its etymological roots in the French term that has been derived from the word `desservir` which means "to clear the table "and" to serve. France has always catered a delectable array of enriched flavoured foods and dishes to the foodie clan. Naturally the derivation is a normal one.

Desserts such as cakes, cookies, fruits, pastries, ice cream, and candies have arrived from the United States while British influence led to the popularity of pudding and pies. However, a popular belief in the Western countries consisted that dessert means fruit and sweet. Thus, the custom of eating fruits and nuts after a meal also became a part and parcel of Indian life. Even chocolate filled brownies have made their way into desert list of the Indian sweet toothed populace.