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

Tarditional Indian Desserts Biography

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Any dish made using almonds is unfailingly rich, quite befitting royalty! keep the spices such as cardamom to a minimum in this recipe, so as to highlight the creamy, soothing texture and flavour of almonds. Authentic ‘badam kheer’ made the south indian way omits cardamoms and nutmeg and uses a pinc.

Pistachio-stuffed modaks add colour to the festivities
Batter-coated apple rings fried till crisp and coated with fragrant saffron-flavoured sugar syrup… doesn’t that sound heavenly? it is! apple jalebi is nothing short of a delicacy, especially if served immediately after preparation. To make sure your jalebis are perfect, you need to be tactful when d

Because of their tempting and delicious nature, Indian desserts have become popular all over the world at present. People cannot seem to get enough of India’s sweets. No matter where you are currently at, Indian sweets are confections that should never be missed. Some of the most popular Indian sweets at present are the following:
Ras Malai
Mishti Doi makes an excellent dessert on a hot summer day
Photo by: Kirti Poddar, Creative Commons

This is considered to be among the most popular desserts in India. Originally derived in West Bengal, India, this dish has now become widespread in different places like Pakistan and Bangladesh because of its delicious taste. In India, this has become one of its signature desserts. In fact, you can find it in all sweet shops in India. Ras Malai is naturally composed of a sweet dumpling of ricotta cheese or cottage cheese which is soaked in a clotted cream. The clotted cream is defined as sweetened and thickened milk which has cardamom, rosewater, saffron and pistachios for its flavor. The dumpling should have a cream to yellowcolor.
This is also another famous dessert in India. This dessert has full cream milk yogurt, cardamom powder, sugar, green pistachios, Kewra essence, warm milk and saffron strands for its ingredients. If you want to create this dessert, then you have to prepare all these ingredients. What you are required to do then is to put the yogurt in muslin or clean cheesecloth and allow it to drain for several hours. You can then combine the milk and saffron for a minute. Once the draining and the combination of milk and saffron are done, you can then mix all of them in a bowl and stir them. Stirring should be done until the sugar becomes well-blended. You can then chill the mixture for about an hour prior to serving.

Mishti Doi
Originally invented from Bengal, East India, Mishti Doi is also among the most irresistible Indian desserts that you should try. Despite the fact that the process of creating this dessert is somewhat simple, you can expect a very delicious flavor from it. This dessert can be created by simply combining milk, yogurt and caramelized sugar.
Homesickness sets in soon after I return from India. I crave potato paranthas fresh from the griddle, endless shelves of mithai (Indian sweets), at the bazaar, and the warm smell of spices drifting around the house. On such days, nothing brings me more comfort than standing in the kitchen and stirring together hot milk and sugar to make my own mithai. The recipe belongs to my grandmother, and that brings me closer to home.

As a child, I remember spending long summer days at my maternal grandmother Nani's house cooped up inside -- it was far too hot outside to leave. I’d spend a lot of my time in the kitchen, listening to the pressure cooker whistle and the mustard seeds crackle. I’d also eat -- a lot. Nani’s freezer was always stocked with my favorite mango-flavored ice cream bars. Usually there was also kulfi, but I’ll admit that as a five-year old, I would select the brightly colored mango popsicle over the kulfi. I loved smelling the spices, but couldn’t grasp the concept of including cardamom and saffron in dessert.   I understand now that I was missing out. When I think of India during summer, two memories instantly cross my mind, both including kulfi. One is at Nani’s -- after a lunch usually consisting of Indian flatbread and vegetable and meat curries, everyone would sit around the table and devour kulfi together. The second is from when I lived in Mumbai. I remember stopping by the Parsi Dairy Farm store with my mother and watching a worker pull out a stack of elegantly packaged disks from a box smoky with liquid nitrogen: kulfi. I wondered how they had achieved such a sweet flavor and creamy texture.

Recently I found myself missing home and decided to make kulfi, so I called my grandmother to ask for the recipe. She explained the process to me, but couldn’t tell me the exact measurements for spices or sugar. “I just put however much I feel is right,” she said. That’s one of the things that I think makes a great cook -- the ability to add based on experience and instinct. She’s been making this kulfi for years, and it is flawless.

A typical ice cream calls for heavy cream and egg yolks to achieve a custard-like base, then it is churned. The same result can be achieved using whole milk and bread, as long as it is boiled until thickened. That is why it is important to use whole milk, as skim milk may not result in the same consistency and will leave you with a kulfi full of ice crystals. My grandmother doesn’t add cornstarch, but I found that it was easier to use for thickening the mixture. (It is, of course, optional.) I like that this recipe doesn’t require an ice cream machine, but its texture is still smooth and creamy -- think somewhere in between gelato and an ice pop. Kulfi doesn’t necessarily have to have nuts, but pistachios are full of flavor and compliment the spices so well. My grandmother adds nuts and I don’t question her.  Kulfi is a classic -- Indians have been making it for centuries to escape the heat -- so I hope you try it out, too. You’ll be thanking Nani..