The festive season in India lights up our homes and we dress up for the biggest festivals of the year. Festivals across India tend to have different emotions and they vary across the length and breadth of the country but the one thing that every state and festival have in common is the love for delicious and decadent sweets.
With Diwali, the festival of lights symbolising the eternal victory of light over darkness and evil, just a few weeks away, here is a list of deserts that you must get ready to try as well as send your friends and relatives.
Take a look at the list below and start deciding which one will you go for first.
- Laddoo
This is a much-used and blanket word oft-used to suggest sphere-shaped sweets mostly. The sweets name ‘Boondi ka laddoo,’ originating from north India, is one of the most popular ones that is trending across social media currently. It is made using gram flour, which is combined with nuts, seeds, and spices to form small balls that are deep-fried and then dipped in a sweet syrup. ‘Besan laddoo,’ quite a popular and common one, is another version made by toasting some gram flour in clarified butter which renders the sweet balls a rather nutty aroma. Some sprinkle pistachio shreds on them or add chopped pistachios into ghee and sugar, making this delicious sweet rather unforgettable.
- Roshogolla
Another obvious one which also happens to be by far the most popular sweets name, the roshogolla is a must-have. It is a round-shaped sweet made with ‘chenna,’ which is nothing but cheese curdled with a texture similar to cottage cheese, to which you add semolina, making them exceptionally spongy and pillowy in the colour white. These are then soaked in a sugar-laden syrup so that it permeates the sweets, and when you put them in your mouth, the sweets will burst, exploding sweetness into your mouth.
- Rasmalai
Another entry from Bengal, the sweets name rasmalai is also made from ‘chenna’ and is further flavoured with spices like cardamom. The sweet is primarily soaked in ‘malai,’ which is basically clotted cream, and then flattened while retaining its round ball-like shape. Rasmalai is cooked in a mix of hot water with a tinge of quality rose water, then for the next round, is cooked again in milk till it reduces forming a rich texture. Saffron and pistachios are primarily used as toppings.
- Barfi
Barfi is a rather flat-looking sweet that is milk-based and mixed with nuts, such as cashews, pistachios, and peanuts with a touch of important Indian spices, like cardamom, finally adding some quality rosewater. Today you can get a variety of barfis that are made using fruits, such as mango, elevating the complexity of the overall flavour. These come in square and diamond shapes and sometimes even in a circle shape. ‘Pista barfi’ (pistachio sweet) and ‘kaju katli’ (cashew slice) are the most famous ones, the aesthetics of which are furthered with the layering of a thin silver leaf (vark) on top.
- Gulab Jamun
This is not really a surprise, possibly one of the most widely known delicacies making an entry into the list, the sweets name gulab jamun is a must-have. Its nomenclature is derived from the terms ‘gulab’ (rose) which is added to flavour the syrup, and ‘jamun,’ for it looks like the plum fruit. This sweet of course as we all know originated in north India but has been embraced by every state across the country. The primary ingredient is the ‘khoya,’ which is nothing but milk solids heated and then thickened until a nice dough-like consistency is reached. The mixture of khoya and flour is kneaded to make small round balls which are then deep-fried in either ghee or oil. Finally, they are put into a sugary and flavoured syrup using either cardamom or rosewater or saffron, to soak up all the sweet fragrance achieving a deep golden colour that will just melt in your mouth.
- Halwa
Do not confuse the halwa with the Middle Eastern ‘halva’ for this one is a very generic and blanket word used by Indians suggesting a myriad of pudding varieties, such as ‘gajar ka halwa’ (carrot pudding), ‘sooji ka halwa,’ ‘sheera’ (semolina pudding), these being some of the most famous ones. Flavorful, chewy-textured, and delectable, the halwa-making process requires ghee, water, sugar, spices, and milk to prepare.
- Kalakand
You must try the sweets name ‘Kalkhand’ if you haven’t yet. Another popular and favourite dessert for Indians is the creamy concoction which is more of a cross between a cake and a soft fudge. All you need is to take milk, add sugar to it as well as cardamom for flavouring and reduce it for over a few hours until the texture thickens and solidifies achieving a rather crumbly, cake-like rendition. Mostly you will find crunchy pistachios as its toppings.
- Peda
Soft in texture, sweets name pedas are to be found across the country’s mithai (sweet) shops. These sweets are really delicate and they will melt in your mouth almost instantly. Originating in Uttar Pradesh, these sweets are usually made with khoya, sugar, and nuts and have spices, primarily cardamom, to add flavour. There is also another variety called the ‘Kesari peda,’ which has saffron in it, making it a popular choice, particularly during festive times or any other celebratory moments.
