Flavors of Indian Desserts
Halwa to kheer…all-time classics
Slow-cooked, gently sweet, melt-in-the-mouth
Desserts
Mishti Doi (Veg)
Sweetened, caramelized yogurt set overnight.
Rosogulla (Veg)
Soft cottage cheese balls soaked in sugar syrup.
Sandesh (Veg)
Light sweet made of fresh paneer & cardamom.
Malpua (Veg)
Deep-fried flour pancakes dipped in sugar syrup, flavored with fennel and cardamom.
Puran Poli (Veg)
Sweet flatbread stuffed with jaggery and lentil paste, flavored with cardamom.
Aamras (Veg)
Smooth pulp of ripe mangoes, chilled and served often with puris.
Shrikhand (Veg)
Sweet strained yogurt dessert flavored with saffron and cardamom.
Basundi (Veg)
Thickened sweet milk flavored with cardamom and nuts.
Sooji Badam Halwa (Veg)
Rich ghee-based semolina flour dessert.
Atta Halwa (Veg)
Rich ghee-based wheat flour dessert.
Gajar Halwa (Veg)
Carrots slow-cooked in milk and ghee, finished with cardamom and nuts.
Rice Kheer (Veg)
Creamy rice pudding flavored with cardamom and nuts.
Seviyan Kheer (Veg)
Vermicelli pudding with milk, cardamom and nuts.
Gulab Jamun (Veg)
Soft fried milk solids soaked in sugar syrup.
Panjiri (Veg)
Roasted wheat flour with ghee, sugar, and dry fruits.
Channa daal barfi (Veg)
Channa daal slow-cooked with milk and ghee, cardamom-scented and finished with pistachios.
Rasmalai (Veg)
Soft paneer patties soaked in chilled saffron-cardamom milk, finished with pistachios.