Share
The best thing about Indian desserts is that they’re humble in design. They’re made with simple ingredients and with basic techniques, so they can easily be recreated at home. Indian mithai comes in 2-3 varieties, while some of them are fried (or steamed) and syrup-soaked, some of them are made in malai or milk, while others are prepared like pudding.
Jalebi, for instance, is a popular fried mithai which is made by soaking fried battering sugar syrup. Whereas ras malai is a cottage cheese-based treat that is made in a creamy concoction. If you want to make Indian sweets at home, try these easy and popular options which can be recreated at home within minutes!
Gulab Jamun
Gulab Jamun, often hailed as the king of Indian desserts, is made from khoya or reduced milk solids; it’s fried to golden perfection and then soaked in a fragrant sugar syrup flavoured with cardamom and rose water. These soft, melt-in-your-mouth sweets are a popular festive treat and quite easy to make at home if you pay attention to some basic details.
Rasgulla
This spongy and light cottage cheese ball soaked in sugar syrup is a beloved ‘mishti’ from the East. This iconic dessert embodies simplicity yet exudes decadence with its delicate texture and subtle sweetness. Despite their indulgent design, rasgullas are actually perfect for cooling off on a hot summer day, since they can be served cold.
Jalebi
Jalebi, with its intricate swirls of fried batter soaked in syrup, is a beloved street food. Made from fermented batter deep-fried to a crisp, golden perfection and then dunked in sugar syrup infused with saffron and cardamom, jalebi offers a great contrast of textures and flavours.
Kheer
Kheer is the Indian version of a rice pudding, which is often flavoured with cardamom, saffron, and nuts, and holds a special place in Indian households. Prepared by simmering rice in milk until it achieves a thick consistency, Kheer is often garnished with almonds, pistachios, and raisins, which adds a subtle crunch and burst of flavour. Served cold or warm, this comforting dessert is synonymous with festivities and auspicious occasions.
Barfi
Barfi, derived from the Persian word 'barf,' meaning snow, is a sweet confection made from condensed milk, sugar, and various flavourings such as coconut, pistachio, or almonds. This fudge-like dessert is traditionally cut into diamond shapes and adorned with silver foil, making it a popular choice for gifting during festivals like Diwali. It’s a crowd-pleaser owing to its rich, melt-in-your-mouth texture and long shelf-life.
Rasmalai
Rasmalai, a cousin of Rasgulla, is a decadent, syrupy dessert comprising flattened cottage cheese dumplings soaked in creamy, saffron-infused milk. Garnished with chopped nuts and dried fruits, Rasmalai is meant to be soft and moist.
Gajar ka Halwa
Gajar ka Halwa, also known as carrot halwa, is a winter delicacy that brings warmth and comfort. Made from grated carrots cooked with milk, sugar, and ghee, this aromatic dessert is infused with cardamom and garnished with nuts and dried fruits. Whether served hot or cold, Gajar ka Halwa is known for its rich, velvety texture and irresistible sweetness.
Mishti Doi
Originating from the state of West Bengal, Mishti Doi translates to "sweet yoghurt" and is a beloved dessert in Bengali cuisine. Made by caramelizing sugar in thickened milk and then fermenting it with yoghurt culture, Mishti Doi has a creamy texture and a delicate balance of sweetness and tanginess. Served chilled in earthen pots, this iconic dessert is a quintessential part of Bengali celebrations.
