Our sweets feature now often on international food sites. The New York Times carry their recipes frequently. So does BBC Food. Cook's Illustrated made Indian sweets their cover feature late last year. TasteAtlas highlighted kulfi and rasgulla places. World over folks are discovering just how delicious our sweets are -- so creamy, so milky, so enjoyable. We offer a few trad recipes & then some funky stuff...
These brown balls have always had soft, syrupy charm. And boy, do they melt in your mouth. Go on a journey of food discovery and pop them into thandai-flavoured white chocolate mousse like Chef Rajiv Das does and let the tastebuds rejoice.
Please find the recipe here: Thandai Gulab Jamun Mousse
Just hearing the word Gujiya is enough to make your mouth water, isn’t it? As we write this, we’re already dying for one! Traditionally made during Holi and Diwali, Hemasri Subramanian's version also contains crunchy walnuts, sticky-sweet dates, fragrant cardamom and a delicate sprinkle of rose petals.
Please find the recipe here: Walnut Date Gujiyas
Shrikhand gets a makeover with something as simple as salt -- just a playful hint of it! Chef Ranveer Brar's genius upgrade is via a little caramel syrup that has a tiny bit of salt in it. He also adds black pepper.
Please find the recipe here: Salty Sweet Shrikhand
You know the oft repeated observation: Every Bengali's heart beats a little faster at the mention of Rasgulla. Priyadarsini Raj departs mildly from the tried-and-tested recipe and gussies up the syrup with rose water and cardamom.
Please find the recipe here: Rasgulla
Three components of the coconut go into this Kerala sweet dish -- the malai, the water and a little grated coconut. Chef Sara Jacob Nair also adds milk and a dash of condensed milk and the outcome is lip-smackingly good.
Please find the recipe here: Tender Coconut Pudding
Heavenly coils of sugar and flour, with a tiny yoghurt aftertaste, who doesn't love a jalebi? Maharaj Bhawar Singh's crispy recipe for the delight will be elevated to something heavenly with fafda or rabri.
Please find the recipe here: Garma Garam Jalebi
It took several rounds of experimentation by Taruna Deepak to finally get these perfect, creamy spheres that have paneer, cream, condensed milk and delicate spice flavouring.
Please find the recipe here: Malai Laddoos
This is what they call a comfort food or a comfort sweet. Everyone has memories of the way their Dadi or Nani made these ghee-gram-flour laddoos. Coomi Selod also adds a little semolina and charoli nuts (Cuddapah almonds) to hers and makes them even more irresistible.
Please find the recipe here: Besan Laddoos
Just one look at this dessert by Vindhya Karwa and your sweet cravings will get activated instantly. Her sandesh is flecked with betel leaves and flavoured with rose water.
Please find the recipe here: Paan Sandesh
Mangoes are now happily everywhere and what better way to celebrate the king of fruits than mixing it into this milky sweet? Chef Sarab Kapoor reimagines our beloved Kalakand by blending fresh mango purée with paneer and condensed milk, skipping the traditional chenna for a smoother, richer bite.
Please find the recipe here: Mango Kalakand
Sleek and shining like silver jewels, there is nutty elegance about every diamond of Kaju Katli. Charu shares her 4-ingredient recipe, yup bas only char items go into it -- sugar, cashews, ghee, a little water.
Please find the recipe here: Kaju Katli
Bethica Das considerably livens up India's favourite custard making it a jamboree of startling ingredients that all have fun with each other in your mouth. Its name says it all.
Please find the recipe here: Noodles Custard With Boondi Laddoos & Jelly
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