Last Updated on November 2, 2022 by Hammad Hassan
You cannot talk about India and not mention sweets’ names because Indians are known to possess eternal love for a variety of sweets and also sweets’ names. Be it an auspicious occasion, a family gathering, the festive season, a dinner party, or just a regular lunch, a dessert is a must-have at the end of every meal. No dining out or a grand luncheon at home is complete without the presence of some delectable sweet dishes in an Indian household. The best part about the Indian sweet dishes is that although they hail from different parts of the country each of them is loved by everyone across the length and breadth of India.
Some of the must-try sweets that India has to offer, which are just too delicious to miss are as follows:
Sandesh and Rasgulla
Amongst all the communities of India, Bengalis are famous for their sweet tooth and no meal of theirs is ever complete without either a ‘Sandesh’ or a ‘Rosogolla’ adorning their plate. The Sandesh comes in countless flavours and milk, chocolate, pineapple, strawberry, and mango are just a few sweets names from the entire gamut of flavours. Sandesh is made by making cheese out of milk and kneading it until it is turned soft. After that, it is mixed with sugar and given different shapes followed by garnishing with either cashew, fruit extracts, or almonds to cite a few choices. Rosogolla is the ‘darling’ of West Bengal (hope that makes sense!), which is also made out of cottage cheese and semolina mixed dough. It is made into small spongy soft dumplings, which are dipped in light sugar syrup and can take you on a ride to heaven once you have put one in your mouth with the sweetness gushing forth filling your mouth with its unique flavour!
Gaajar Ka Halwa
Many people do not like veggies like carrots, but when it comes in the super attractive form of a halwa, not a single Indian soul can say no to it. Believed to have originated in the state of Punjab, Gaajar Ka Halwa is usually made in the chilling winters. The primary ingredients are carrot, milk, sugar, and nuts, which are cooked with very slow heat until the milk is entirely absorbed and the essence of the carrots cooked in ghee emanates a compelling aroma.
Mysore Pak
This famous Indian desert has got a regal ring to its sweets name and coincidentally it has a royal origin too. It is believed that a man named ‘Kakasurra,’ who was a cook in the royal palace of Mysore, had first made it. To make this mouth-watering sweet, sugar, ghee, gram flour, and cardamom, are all mixed and poured into sugar syrup that has a one-string consistency. Once the mixture thickens and cools down it is placed onto a greased plate and cut into different shapes to be served as a perfect conclusion to a sumptuous meal.
Modak
This is believed to be a favourite of Lord Ganesha and is a must-have for the Maharashtrians, especially around the Ganesh Chaturthi days. Another sweet name is Modak. It is a sweet stuffed with a flavoured sweet filling. The exterior of the sweet is made of rice or wheat dough while on the inside it is filled with stuffings of jaggery and coconut. Although Modak has a very special divine status because of its association with our very own Ganpati Bappa, these sweet dumplings are loved all over India. In fact, they are famous in the Malayali, Kannada as well as the Telugu community under different sweets names like Sighiyan, Kadubu, and Kudumu respectively.
Ghevar
This disc-shaped delicacy is from Rajasthan and it is made of pure ghee, sugar syrup, and quality flour. Usually, Ghevar is made by the Rajasthani families during festivals. To make this amazing sweet dish ghee, milk water, and flour are mixed, achieving a thorough consistency and rendered into a nice batter which is then deep fried in ghee until they take a disc-like shape. Topped with different kinds of spices and nuts, none of the Rajasthani festivities is complete without this sweet and this sweet name. Such is the popularity of Ghevar that even in the adjoining states of Madhya Pradesh, Gujarat, or Haryana generations have been in absolute love with this dish.
Jalebi
Although some people might fall off their seats on hearing this, Jalebi is not a culinary invention of India; although, this fact certainly does not play down its popularity! Believed to have been brought to India by Persian traders, Jalebi is a rage in almost all the states across the left, right, and centre of India. Jalebis are made out of urad flour batter, which is then given that unique and enticing spiral shape by ejecting the paste from a conical funnel with a slit at the end while frying, followed by full immersion of these spiralling sweets into a thick sugar syrup. One bite into a Jalebi and you can feel as though something delicious, syrupy, flavoury, and crunchy is melting i]n your mouth leaving you craving for more.
Rabri
This is a delicious dessert mostly famous in Varanasi and the neighbouring states. This Indian delicacy is made by boiling milk at a very low temperature until it becomes condensed and catches a pale-yellow colour. Once the milk has reached a thick consistency, jaggery or sugar, nuts, cardamom, and saffron are added. Usually, it is served chilled. But in many cities, people prefer having Rabri with jalebis which is another famous sweet dish in India. It is said that chilling out at the ghats of the Ganges in Varanasi is incomplete without a plate full of Rabri in one’s hand.
Malpua
Malpuas are mainly sweet pancakes, which are very popular in Odisha, Bengal as well as many other states in India. However, it comes in numerous varieties across its popularity and permeates the boundary of Odisha into countries and states such as Nepal, Bangladesh, Bihar, Maharashtra, West Bengal, and Uttar Pradesh. It is believed that the invention of Malpuas was sealed by King Gajapati Prataparudra Deva. It is made of flour and semolina soaked in milk. A batter is made out of that mixture and deep fried in either oil or ghee and finally immersed in sugar syrup. our blogs
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