Indian desserts are a perfect delight in every season. Not only do they satisfy the taste buds but also energize the body. It is a perfect excuse to stay on the dinner table after having a heavy meal. India offers an assortment of desserts. Desserts in India are very tempting and mouth watering. Indian mithai seems difficult to resist. A sumptuous meal is always incomplete without sweet dish like gulab jamun or kulfi or gajjar ka halwa. Desserts can be divided into two broad categories. One major category is the milk based dessert such as Rasbari, Peda, Burfi and so on. The second category of Indian dessert includes flour based sweets such as Lal Mohan, Malpuwa, Halwa and Ladoo.

Indian desserts have always been an integral part of Indian food. Every celebration in Indian subcontinent is unfinished without the servings of sweets and desserts. Preparing dessert with milk is considered to be among the predominant feature of Indian sweets. They are eaten usually after heavy meal and consist of sweet food but sometimes of a strongly-flavoured one, which include cheeses. The popularity of desserts served and prepared in India has gained popularity throughout the world. Sweets and desserts have are preferred throughout South Asia. Popular Indian deserts such as Rassagullla is common throughout South Asia.

Kulfi, Gajar Ka Halwa, Kheer, Shrikhand, Ras Malai, Gulab Jamun and Burfi are some of the India Desserts that are well-liked in an Indian table. Most of the desserts have originated as a local favorite and are typical to only an ethnic group in the country. However, according to historical facts, desserts in India have an influence of various cultures those have come to India over the years through invasions or as a visitor. The word Dessert is a French term that has been derived from the word `desservir` which means "to clear the table "and" to serve

Desserts such as cakes, cookies, fruits, pastries, ice cream, and candies have arrived from the United States. British influence led to the popularity of pudding and pies. However, a popular belief in the Western countries consisted that dessert means fruit and sweet. Thus, the custom of eating fruits and nuts after a meal also became a part and parcel of Indian life.

The following are the recipes for certain Indian desserts:

Badam Ka Halwa:

Ingredients

2 cups Badam

2 1/2 cups Sugar

2 drops Kesar (Saffron)

1 cup Ghee

1 cup Milk

Method

Leave the almonds in hot water for 1 hour.

Remove the outer skin and grind to a paste with the milk.

Make sugar syrup to 1 cup milk and boil till it reaches a one-string consistency.

Add the badam paste and cook till it thickens.

Add the kesar colour.

Add ghee little by little stirring continuously on low heat.

Carrot Halwa: (Gajar ka Halwa)

Ingredients

1 kg Carrots

1 ½ liter Milk

1 teaspoon Cardamom seeds

3/4 cup Water

3 tablespoons Ghee

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Pistachios

450 grams Sugar

Method

Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

Add the milk. Cook on a low heat. Stir occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed properly.

Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.

Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.