Best Indian dessert?!
Answers:
KULFIWww@FoodAQ@Com
Best is a subjective opinion!. I have listed as the most popular and available desserts in India!.
1!. Kheer
Indian stove-top rice pudding is the oldest documented dessert mentioned in the epics of Mahabharta, and Ramayana!. It has stood the test of time!.
2!. Rasgulla
Cheese balls immersed in rose flavored syrup!. Rasgulla is termed as national dessert, and served at political state functions!. It originated in Orissa, but most of the people think it originated in west Bengal where it became popular!.
3!. Moti Choor Laddu
These are made of Besan (Chickpea flour)!. Tiny balls of flour are fried and and allowed to soak syrup!. The tiny balls are then formed into a larger ball about the size of a lime!.
These are associated with all popular events among Hindus, celeberation of birth, wedding, death!. All Hindu temples nationwide use these Laddu as a blessing!.
4!. Gajar Halwa
This is a simple carrot cake!. This is a popular dessert but does not belong in the most popular list!. This is my personal favorite, so I have included here!.Www@FoodAQ@Com
1!. Kheer
Indian stove-top rice pudding is the oldest documented dessert mentioned in the epics of Mahabharta, and Ramayana!. It has stood the test of time!.
2!. Rasgulla
Cheese balls immersed in rose flavored syrup!. Rasgulla is termed as national dessert, and served at political state functions!. It originated in Orissa, but most of the people think it originated in west Bengal where it became popular!.
3!. Moti Choor Laddu
These are made of Besan (Chickpea flour)!. Tiny balls of flour are fried and and allowed to soak syrup!. The tiny balls are then formed into a larger ball about the size of a lime!.
These are associated with all popular events among Hindus, celeberation of birth, wedding, death!. All Hindu temples nationwide use these Laddu as a blessing!.
4!. Gajar Halwa
This is a simple carrot cake!. This is a popular dessert but does not belong in the most popular list!. This is my personal favorite, so I have included here!.Www@FoodAQ@Com
i lyk kheer
Kheer is a creamy rice pudding originated from North-western area of the Indian sub continent!.
This delicious dessert is flavoured with cardamom and saffron and is full of nutritious nuts!. In different parts of the India, Nepal, Pakistan and other Asian countries different version of Kheer is served in festivals and ceremonies and is called by different names like Payasam and Payesh!.
Although the basic ingredients are milk and sugar, Kheer recipe can be vary by replacing rice with vermicelli and semolina or by using Jaggery (coarse brown Indian sugar made from palm-sap and honey instead of sugar)!. Likewise different nuts can be use in making Kheer, but almond Kheer is the most popular!.
Kheer is pretty easy to prepare and tastes divine!. Enjoy it!.
Main Ingredients:
Rice: 1 cup
Milk: 7-8 cups
Raisin: 1/2 cup
Brown Sugar: 5-6 tbsp
Cardamom: 1!.5 tbsp, powdered
Almond: 1/4 cup, chopped
Pistachio: 1/4 cup, chopped
Rose Water: 2 tbsp
Coffee Mate: 3 small packs, each 4gr (optional)
Honey: 2 tbsp
Saffron: a pinch
Directions:
1!. Into a medium pan, add rice, milk and cardamom, bring to boil while stirring frequently to prevent sticking!. You can add coffee mate to the mixture to increase its thickness!.
2!. After rice softens and the mixture consistency starts to thicken, add raisin, almond, pistachio, honey and sugar!.
3!. Wait for 5 min then add saffron and stir till the color becomes homogeneous!.
4!. Put the pan aside to reach the room temperature then add the rose water!.
5!. Serve either warm or chilledWww@FoodAQ@Com
Kheer is a creamy rice pudding originated from North-western area of the Indian sub continent!.
This delicious dessert is flavoured with cardamom and saffron and is full of nutritious nuts!. In different parts of the India, Nepal, Pakistan and other Asian countries different version of Kheer is served in festivals and ceremonies and is called by different names like Payasam and Payesh!.
Although the basic ingredients are milk and sugar, Kheer recipe can be vary by replacing rice with vermicelli and semolina or by using Jaggery (coarse brown Indian sugar made from palm-sap and honey instead of sugar)!. Likewise different nuts can be use in making Kheer, but almond Kheer is the most popular!.
Kheer is pretty easy to prepare and tastes divine!. Enjoy it!.
Main Ingredients:
Rice: 1 cup
Milk: 7-8 cups
Raisin: 1/2 cup
Brown Sugar: 5-6 tbsp
Cardamom: 1!.5 tbsp, powdered
Almond: 1/4 cup, chopped
Pistachio: 1/4 cup, chopped
Rose Water: 2 tbsp
Coffee Mate: 3 small packs, each 4gr (optional)
Honey: 2 tbsp
Saffron: a pinch
Directions:
1!. Into a medium pan, add rice, milk and cardamom, bring to boil while stirring frequently to prevent sticking!. You can add coffee mate to the mixture to increase its thickness!.
2!. After rice softens and the mixture consistency starts to thicken, add raisin, almond, pistachio, honey and sugar!.
3!. Wait for 5 min then add saffron and stir till the color becomes homogeneous!.
4!. Put the pan aside to reach the room temperature then add the rose water!.
5!. Serve either warm or chilledWww@FoodAQ@Com
SAFFRON SHRIKAND
This is the best Indian dessert and quite addictive!. However, it is expensive: just 1 gram of saffron costs ￡2!.49, a 31g jar of cardamom pods costs ￡1!.28 and a 110g bag of pistachio nuts costs ￡1!.00!. Then it takes hours to prepare!. But it is worth it!.
Serves 2
INGREDIENTS
500g (1 large carton) of plain Greek-style yoghurt
2 teaspoons of milk
? of a teaspoon of saffron
? of a cup = 62!.5ml = !?!? grams of sugar
? of a teaspoon of crushed green cardamom seeds*
1 tablespoon of unsalted pistachio nuts
METHOD
Put a sieve over a bowl!. Line the sieve with a couple of sheets of kitchen towel!. Put the yoghurt in the lined sieve!. Put another couple of sheets of kitchen towel on top and leave for 2 to 3 hours until all the liquid (it's called whey, by the way) has drained out of the yoghurt!.
Put the milk and saffron in a cup and warm it up in a microwave!. Stir to break up the strands of saffron!. Leave it for at least 1 hour!.
When all the whey has drained away, remove some of the cardamom seeds from their pods and crush them!. Ideally, use a pestle and mortar!. However, the back of a spoon and a plate also does the job, although some of the seeds will almost certainly shoot off the plate and disappear!.
Throw the whey away!. Put the strained yoghurt into the bowl (the kitchen paper should just peel off)!. Add the milk and saffron, and the sugar!. Mix until smooth!. Add the cardamom seeds and stir!.
Remove the pistachio nuts from their shells and chop them into tiny pieces!.
Put the mixture into 2 bowls and sprinkle the pistachio nuts on top!. Chill in the fridge for 30 minutes and then serve!.
ADDITIONS AND ALTERATIONS
You can use whole milk yoghurt instead of the Greek-style yoghurt, but you will probably need twice as much as it contains way more whey, and it will probably take twice as long to drain!.
Some recipes really go to town on the garnish: pomegranate seeds, and even leaves of an edible silver foil available from Asian shops!.
* Cardamom is usually available as seed pods, because once the seeds are exposed or ground, they quickly lose their aroma and flavour!. They are also sometimes used whole!. The green refers to the colour of the seed pods, not the seeds themselves!.
PS!. I apologise for the gratuitous ‘whey/way/away’ puns!.
PPS!. I have been advised that you can use the whey for breadmaking!. Wayhay! (Sorry!.)Www@FoodAQ@Com
This is the best Indian dessert and quite addictive!. However, it is expensive: just 1 gram of saffron costs ￡2!.49, a 31g jar of cardamom pods costs ￡1!.28 and a 110g bag of pistachio nuts costs ￡1!.00!. Then it takes hours to prepare!. But it is worth it!.
Serves 2
INGREDIENTS
500g (1 large carton) of plain Greek-style yoghurt
2 teaspoons of milk
? of a teaspoon of saffron
? of a cup = 62!.5ml = !?!? grams of sugar
? of a teaspoon of crushed green cardamom seeds*
1 tablespoon of unsalted pistachio nuts
METHOD
Put a sieve over a bowl!. Line the sieve with a couple of sheets of kitchen towel!. Put the yoghurt in the lined sieve!. Put another couple of sheets of kitchen towel on top and leave for 2 to 3 hours until all the liquid (it's called whey, by the way) has drained out of the yoghurt!.
Put the milk and saffron in a cup and warm it up in a microwave!. Stir to break up the strands of saffron!. Leave it for at least 1 hour!.
When all the whey has drained away, remove some of the cardamom seeds from their pods and crush them!. Ideally, use a pestle and mortar!. However, the back of a spoon and a plate also does the job, although some of the seeds will almost certainly shoot off the plate and disappear!.
Throw the whey away!. Put the strained yoghurt into the bowl (the kitchen paper should just peel off)!. Add the milk and saffron, and the sugar!. Mix until smooth!. Add the cardamom seeds and stir!.
Remove the pistachio nuts from their shells and chop them into tiny pieces!.
Put the mixture into 2 bowls and sprinkle the pistachio nuts on top!. Chill in the fridge for 30 minutes and then serve!.
ADDITIONS AND ALTERATIONS
You can use whole milk yoghurt instead of the Greek-style yoghurt, but you will probably need twice as much as it contains way more whey, and it will probably take twice as long to drain!.
Some recipes really go to town on the garnish: pomegranate seeds, and even leaves of an edible silver foil available from Asian shops!.
* Cardamom is usually available as seed pods, because once the seeds are exposed or ground, they quickly lose their aroma and flavour!. They are also sometimes used whole!. The green refers to the colour of the seed pods, not the seeds themselves!.
PS!. I apologise for the gratuitous ‘whey/way/away’ puns!.
PPS!. I have been advised that you can use the whey for breadmaking!. Wayhay! (Sorry!.)Www@FoodAQ@Com
You can't beat a bowl of Sri Khand with chopped almonds and saffron!. Some use rose petals too!.
If you want a nice unhealthy option, Jellebi are nice!. Very sticky, sugary, syrupy and deep fried!. Finger-lickin' good!Www@FoodAQ@Com
If you want a nice unhealthy option, Jellebi are nice!. Very sticky, sugary, syrupy and deep fried!. Finger-lickin' good!Www@FoodAQ@Com
Ras Malai!
(Ras malai consists of sugary, cream-colored flattened balls of paneer soaked in sweetened, thickened, creamy milk - The milk is flavoured with pistachios, saffron, and rosewater!.)Www@FoodAQ@Com
(Ras malai consists of sugary, cream-colored flattened balls of paneer soaked in sweetened, thickened, creamy milk - The milk is flavoured with pistachios, saffron, and rosewater!.)Www@FoodAQ@Com
It is called Semolina based , with milk sugar riped banana, cardamum and ghee!?!?Www@FoodAQ@Com
Ben and jerrys caramel chew chew!.!.!.!.!.i buy this at Raj`s corner shop(nice prices for a indian shop!!!!)Www@FoodAQ@Com
Indian rice puddingWww@FoodAQ@Com
Gulab JamumWww@FoodAQ@Com
Kaju Burfi is one of my favs!Www@FoodAQ@Com