(Last Updated on : 05/11/2012)
Indian desserts are a perfect delight in every season not only satisfying the taste buds but also energize the body with glucose shots. Tempting and mouth watering, they are a perfect excuse to stay on the dinner table after gratifying the glutton inside with a heavy meal. India offers an assortment of desserts. Indian mithai seems difficult to resist. A sumptuous meal is always incomplete without sweet dish like gulab jamun or kulfi or gaajar ka halwa. Desserts can be divided into two broad categories one major category is the milk based dessert such as Rasbari, Peda, Barfi and so on. The second category of Indian dessert includes flour based sweets such as Lal Mohan, Malpuwa, Halwa and Ladoo.
Every celebration in Indian subcontinent is partial without the servings of sweets and desserts. Preparing dessert with milk is considered to be among the predominant feature of Indian sweet. Consumed usually after heavy meal and generally kind of sweet food, it is even sometimes of a strongly-flavoured one, which includes cheeses. The popularity of desserts served and prepared in India has gained popularity throughout the world. Sweets and desserts are preferred throughout South Asia. Popular Indian deserts, such as, Rassagullla is common throughout South Asia, generally a marked fetish of the bongs.
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 local favourites and are synonymous to only an ethnic group in the country. Historical facts lay bare that, 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 has its etymological roots in the French term that has been derived from the word `desservir` which means "to clear the table "and" to serve. France has always catered a delectable array of enriched flavoured foods and dishes to the foodie clan. Naturally the derivation is a normal one.
Desserts such as cakes, cookies, fruits, pastries, ice cream, and candies have arrived from the United States while 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. Even chocolate filled brownies have made their way into desert list of the Indian sweet toothed populace.
The following are the recipes for certain Indian desserts:
Badam Ka Halwa:
* 2 cups Badam
* 2 1/2 cups Sugar
* 2 drops Kesar (Saffron)
* 1 cup Ghee
* 1 cup Milk
* 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 and finally badam ka halwa would be prepared.
Carrot Halwa: (Gajar ka Halwa)
* 1 kg Carrots
* 11/2 litre Milk
* 1 teaspoon Cardamom seeds
* 3/4 cup Water
* 3 tablespoons Ghee
* 2 tablespoons Raisins
* 2 tablespoons Almonds
* 2 tablespoons Pistachios
* 450 grams Sugar
* 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 gajar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.