Desserts are sweet courses often had at the end of a meal. Desserts can be baked, fried, frozen or chilled. Or it can be simply a fruit, wine or cheese. It varies from cakes and custards to ice creams, puddings, pastries, pies, tarts etc depending on the region. Though it is essentially served as the last course, it can be had anytime all round the year.
In India, dessert is not had as a matter of course. For the most of us, our everyday food does not include desserts, unless we have some event like birthday or some festival. The most common dessert is the payasam or kheer which is had hot or cold, and the kesari or sheera.
Most Indian desserts use ghee or clarified butter. Cardamom powder/Elaichi is the common flavouring agent. Other flavourings include saffron, rose water and kewra. Cashew nuts and kismis/dried grapes are widely used to temper or garnish. Almonds and pistachios are also used to a great extent.
For sweetening normally sugar or jaggery is used. Traditional Indian sweets often call for boiling the sugar syrup to the string consistency. Though it can be intimidating at first, it is very easy to master once you get the hang of it.
Indian sweets can be broadly classified into ladoos, barfis, halwas, milk sweets and payasams or kheers. There are a lot more other than this, varying from region to region. I shall deal in depth on the preparation of these with trouble shooting tips wherever needed.
Clearly the invention of sugar brought about a whole lot of desserts, thanks to the Indians 🙂 .
So in this page you will find all the Indian desserts, as well as from around the world under the following heads.
- puddings, custards and flans,
- cheese cakes,
- traditional Indian sweets
- ice creams.
Pastries, pies and tarts you will find in my baking section.
So here we go…
1)Traditional Indian sweets
More to come….