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Monsoons mean dropping temperatures and cooler climes. Even as we contend with humidity in the tropics, there are some days on which chilly winds take away the damp and moist, leaving behind sultry, cool evenings. On such days, dinners feel incomplete without indulging in creamy, indulgent desserts that are inviting and comforting. As the warmth of a bowlful of kheer spreads through the body, cool gusts of breeze become so much more pleasing and seductive.
Indian cuisine is a rich blend of simple treats that meet luxury with the use of just a few ingredients. Across India, monsoons arrive in all their glory and are celebrated with love, festivals and of course, desserts. Here are some indulgent and luxe desserts made out of simple ingredients that take those chilly monsoons evenings to a whole new level of comfort and decadence:
Gulab Jamun
A popular dessert made from khoya, sugar and nuts, gulab jamun are deep-fried before soaking them in a decadent sugar syrup infused with a rich flavour of saffron. Gulab jamuns are ideal desserts for chilly evenings, best had warm. Irresistible to say the least, it is difficult to stop at just one or two gulab jamuns, so if you want to indulge, this dessert is the perfect choice.
Malpua
A classic northern Indian pancake deep-fried in ghee or oil, malpua paired with rabdi is a decadent dessert option for dinner parties. Rabdi or condensed milk are drizzled over the plain pancake made from flour, semolina and milk, which is deep-fried until it is crispy at the edges. Dipped in sugary syrup and lathered in rabdi, malpua is sheer luxury.
Dudh No Halvo
Dudh No Halvo or kalakand is sheer milky indulgence at its finest. Also known as kalakand, dudh no halvo is a deliciously sweet and indulgent dessert made from khoya, almonds, sugar and flavours of cardamom and nutmeg. The barfi like dessert is made in generous amounts of ghee giving it a luxurious and dense composition.
Thabdi Penda
This Gujarati recipe made from simple ingredients like milk, sugar and cardamom is named after the Gujarati word thabadvu which means giving a pat on the back or shoulder. The delicious pedha made from milk has a slightly granular texture than the mawa pedha, but is just as delicious and creamy.
Payasam
Kheer or payasam is an unmissable treat made from rice, sugar and milk. Warm kheer and puri is in fact the perfect pairing for a festive dinner party that adds a bit of oomph to any menu. In monsoons, kheer is best served warm and with a rich addition of dry fruits like cashews, almonds and raisins. Payasam, as it is known in southern India can be made from rice, vermicelli or tapioca.
Shahi Tukda
This dish can be traced to age-old Awadhi cuisine and is as decadent as it is delicious. Deep-fried bread is soaked in aromatic infusions of saffron and rose water and topped with condensed milk, rose petals and crushed dry fruits like cashews, almonds and pistachios. Shahi tukda is a luxe dessert perfect for indulgent dinner parties.
Labong-Latika
This deep-fried Bengali delight is a traditional dish made for festivals and special occasions. Named after the labong or the clove that binds the folds of the flour together, it is aromatic, dense and full of flavour. Labong-latika is made by frying layers of flour that are stuffed with khoya and dry fruits and is later dipped in sweet, sticky sugar syrup that gives it a glamourous sheen.
