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Tuesday, July 22, 2008

Types of Indian Sweets

Indian desserts are very alluring and mouth watering. Be it a scorching summer or a bone clattering winter Indian mithai (sweets) are always difficult to refuse.

A luxurious meal is incomplete without a sweet dish like gulab jamun or suji ka halwa. They are garnished with raisins, almonds and pistachios and normally served after meals.

Below is a list of Indian sweets that will surely tantalize your tastebuds.

Shrikhand - This is a simple Indian dessert from Western India, made with strained yogurt and flavored with cardamom, and saffron and garnished with almonds and pista. It is important to use freshly ground cardamom seeds.

Rice Kheer - This kheer, made of rice and milk, is served with hot wheatflour puris and tastes excellent. One should dip pieces of the puri in this dish and pop into the mouth.

Mango Ice Cream - This is a natural vanilla ice-cream made with mango puree. It is easy and quick to make and a hit with the host for its convenience and with the guests for its taste.

Carrot Pudding or Gajjar ka halwa - This pudding is quite simple; made of carrot, milk, and flavoured with cardamom seeds, almonds, raisins, and pistachios. Delicious and nutritious!

Other famous Indian sweets are Rasmalai, Mango Phirni, Malpua With Ice Cream, Badam Halwa, Kharjur Burfi, Besan Laddoo, Malai Peda, Yelline Holige, Suji Halwa, Avalakki Unde, Rice Kheer - Bengali Paaish, Mixed Fruit Halwa, Sooji Halwa and Rave Laddu.

How to make Shrikhand

  • 1 kg thick curd
  • 3/4 cup powdered sugar
  • a few strands saffron
  • 1 tbsp warm milk
  • 2 tbsp cardamom powder

For the garnish: Pistachios and Almonds

Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off. Rub the saffron into the warm milk until it dissolves. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender. Place in the refrigerator.

Serve cold, garnished with slivers of pistachios and almonds.

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