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

Indian Desserts Menu 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 ord
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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.

Kheer and Sheer Khurma
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.”

Halva
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.

Fresh Fruit
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.

The British did leave a few legacies behind, one of which was the love for Crème Caramel! However Indians especially Bombaywallas and Irani’s in particular like to be different and our pudding is made using milk, cooked slowly and reduced by a third to get a slightly caramelized taste and texture.

Goa’s most popular dessert has Portuguese origins. A pancake batter made with coconut milk and flavoured with nutmeg and is baked in layers. The entire process traditionally takes close to six hours. Served warm & a scoop of vanilla ice cream.
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CARDAMOM, GINGER & SAFFRON CRÈME BRULEE
An exotic difference to the traditional brulee. Ours is delicately, deliciously and uniquely flavoured with saffron, cardamom & and a hint of fresh ginger. Caramelised on top traditionally.

BLACK PEPPER ICECREAM
Crushed black peppercorns blended with rich ice cream flavoured delicately with vanilAward Winning Vanilla ice cream made with natural vanilla pod extract

This delicious ice cream is made from sun dried Hunza apricot.,The apricots are gently cooked until almost caramelised, prior to being blended into the ice cream base.

Kulfis are traditional Indian style ice creams made very slowly with the gradual condensing of milk and sugar, and then flavoured with either fresh fruit pulp or aromatic extracts.Slow roasted Sicilian Hazelnuts are pureed to a smooth paste to make this kulfi

A chocolate kulfi for Africa, made from 70% Cru Virrunga, sourced by our supplier, Original Beans, premium chocolate & conservation company from the Republic of Congo, part of its new initiative with women’s cooperatives. For each kilo of chocolate consumed a donation of one new cocoa sapling is given to the poor farmers.

There's no getting around it, Indians have a (very) sweet tooth. In fact, the early visitors to India called it the land of sweets.
This sweet love has roots that reach back to the Indian mythology. Lord Krishna's Makhan-Mishri, Ganesha's Modak and the famous boondi ladoos and halwa offered as prasad in temples, that's how Indian desserts embraced a sacred status. Their journey began from religious ceremonies and they went on to grace festivals and celebrations making their way straight into every Indian's heart.

The 19th century Renaissance saw a sudden surge of the iconic halwai or mithai shops, especially in West Bengal. Most of the essentially Indian desserts featured smooth and silky blends of milk and its other varieties like chenna, khoya and cream sweetened with jaggery or honey. Ever since, the great Indian mithais have evolved with time and tradition.

In modern kitchens, chefs are putting their creativity to the test, experimenting with ingredients, marrying flavours and presenting fusion Indian desserts like never before.

Kulfis break out of the mould
The classic creaminess of kulfi takes on a variety of bold flavours like gulab, pomegranate, kesar and chikoo. The 'paan kulfi' is a complete show stealer and has hogged the top spot on most dinner party menus. Sorbet-like flavours, jamun and kala khatta are a good depart from the usual.

Bite into this latest trend with the best of our flavoured kulfis. From our specialist chefs, comes guava and chooran kulfi, kaju katli kulfi and lassi kulfi.

While last year chocolate reined the dessert menu, this year is all about going fruity. Our old favourites get a fruity makeover. One of our top chefs, Marut Sikka creates a shahi tukda layered with pineapple rounds. That with fresh strawberries has also gathered many fans.

Look out for the apple jalebi that has been making a starry appearance in many a gathering. Better still; learn how to make it at home with Chef Ajay Chopra's gourmet recipe. Battered apple rings are fried crisp and then dipped in a fragrant rose syrup. Mmm

Apple Jalebi by Chef Ajay Chopra
Kalakand, barfis and sandesh have been given a new look with kiwi, cranberry and other exotic fruits that add a touch of festive colour. Ginger and pineapple halwas are also making cash registers ring.

When East meets West
Fusion is the new chic. We're talking about show-stopper desserts, ones that hold a sweet surprise and make you marvel at the creativity. The trend is timely, given the affinity and access to global tastes. Jalebi Caviar, Mithai Cheesecake, Gulukand Cupcakes and Pistachio Panna Cottasare some of the masterpieces.

We're all known to the good old anjeer ki barfi. I love figs for their versatility; they can make any dessert come alive. From ice creams, cheesecakes and mithai mousse to fig rolls and halwa, there's a lot to look forward to.

Darling desserts like mini gulab jamun, rasmalai and malpuas will make you go 'aww'! You'll find dessert buffets decked with a mosaic of miniatures that you can devour in one bite. Seviyaan served in tiny shot glasses took my heart away. Some of them are even served in edible cups. With rising food costs and people becoming more calorie conscious, this trend definitely has an appetite for growth.

Mithai jars
Desserts-in-a-jar are all the rage! Some desserts just aren't for sharing and for those you have mithai jars. Quite recently, I found myself digging into a three-layer shahi boondi in a jar.

Molecular desserts
Molecular desserts are pure genius. Familiar flavours are carefully crafted along with modern science. As diners get more adventurous, so do the chefs. Nitrogen phirni, bubbling kulfis and jalebis garnished with flavoured foam can spin your head around with tastes that are truly wild.
If you've come across a dessert that I should save space for, don't forget to share.