Every part of India boasts of a rich heritage, great food and heavenly desserts. So don’t ignore our rich heritage in desserts.
With time, our nostalgic favourites may have adopted modern twists due to changes in lifestyle but don’t give up on the originals. So try all of these if you haven’t already!
Gajar Ka Halwa
No, it isn’t always love that comforts you on a cold winter night. The evergreen gajar ka halwa does that to you too. Halwa done Punjabi-style with lots of grated carrots, condensed milk and nuts. Woah. This is a dish that a lot of households take pride in. A healthy way to make this at home is to sometimes omit the khoya part. The best ones in Delhi? There are too many places to choose from but head to Kaleva sweets, Ghantewala Halwai and Kadimi sweets.
Bengal’s answer to your sweet tooth is a super hit among many! Cottage cheese is the key to this favourite. Some people like their sandesh very sweet, while others feel that less sweet versions taste better. Sandesh is not very difficult to make at home and you can make your own variations. If you are in Delhi head to Annapurna Bhandar, Aurobindo Marg, now!
Bread pudding made with crispy bread and condensed milk can be a royal treat to your taste buds! Easy to make at home and nothing very fancy, Shahi Tukda is loved by people around the country. The Hyderabadis do their very own version known as Double ka Meetha and it is as impressive. A hint of saffron and lots of dry fruits are added for that extra magic! Your answer to the perfect Shahi tukda is Old Delhi. Gate no.1 of Jama Masjid near Meena Bazaar.
Jalebis with Rabri
Calories and happiness go together. There is hardly a North Indian wedding where you will not find this duo rocking it. Eaten together or by themselves, these are just the perfect end to your meal. Jalebi is a flour based dish, deep fried in ghee, and then dipped in sugar syrup. Crunchy and soft outside and gooey inside, it is loved by people of all age groups. For the perfect jalebi, you’ve got to go to old & famous Jalebiwala in Chandni Chowk. Rabri is made up of condensed milk and dry fruits. Rabri, also, is available at almost every sweet shop and Giani Di Hatti in Old Delhi does a really good Rabri Faluda.
The South Indian version of our all-time favourite kheer is called Payasam. It is a creamy rice and milk pudding with lots of cashews and raisins. Available in most South Indian restaurants and shops, Dakshin, specifically, does a really good coconut milk payasam.
This an evergreen Gujarati sweet made with hung curd. Very few ingredients are used but the flavours are great. In Gujarati cuisine, it is often used as a side dish with fried breads such as poori, or as a dessert. It is a huge part of wedding feasts and people love it for its simplicity and deliciousness. A popular variation of Shrikhand in Maharashtra is called Amrakhand, where the shrikhand is blended with mango pulp. While a lot of restaurants offer you an authentic version, you could also try the Amul Shrikhand that is easily available in markets.
Whether it is the stick kulfi or the matka kulfi, this popular frozen dessert is creamy, rich and dense. Although it resembles an ice cream, its consistency is much richer. An all time favourite, there are innumerable variations when it comes to your favourite kulfi. While outlets like Kulfiano and Kings Kulfi are doing great, for the ultimate experience, you have to visit Kuremal Mohanlal Kulfiwale in Chandni Chowk.
Be it the scorching heat or a cold winter night, there is an Indian dessert for every mood and every season.
So go ahead, widen your choices and try all variations!
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