Indian cuisine has earned the deserved reputation of spicy. However, a few days of travel will show you that the range of flavors served at Indian tables is far from being able to describe with a word. The sweets, based on syrup and milk, are as exciting as they are intense, and although they are not used to serving as a dessert in restaurants, they are the perfect culmination to cleanse the palate of memories of chile.
The biggest show is to see how these orange spirals are made. Its base resembles churros and also its preparation, although in the end they are submerged in a spicy syrup that gives it its particular flavor and a shiny, sugary coating. They are sold by weight in small street stalls and are one of the favorite desserts during the Ramadan and Diwali festivals .
The Persians brought this dessert that is called as ice and snow. You will easily recognize them in any bakery since they are cut in a diamond shape. The dough is made from condensed milk, sugar and nuts. Do not be surprised if they are covered by a thin metallic layer. On special occasions and at weddings, they are even covered with edible plates of silver or gold.
The quintessential dessert in Indian restaurants is this milk ball dipped in light syrup flavored with rose water. The dough absorbs the sweet and becomes a pump for the palate that is usually served warm. Some people find it excessively sweet, so there are restaurants where they will offer it along with vanilla ice cream. When mixed, the syrup is tempered and the gulab jamún is enjoyed in all its splendor.
The Indian version of rice pudding is full of aromatic species and nuts: saffron, cardamom, cashew nuts and pistachios. Traditionally, it was served in ceramic bowls. In South India, it is called payasam. It is one of the few sweets that is usually served as a dessert in restaurants.
The favorite sweet of the god Ganesha has as many varieties as there are flours in India. You will recognize them because they are crowded around the temples dedicated to the elephant-headed god. With their floury texture and a more moderate sweetness they usually accompany the tea in family snacks and snacks.
This thread that looks spongy, is actually slightly toasted. Its origin is located in the festival of Teej held in Rajasthan, although it can be found throughout northern India during the monsoon months. The simple version is delicious, although it can have different toppings based on cream and nuts. Buy a piece to take in the car in case you get bitten by the bug.
A red cart with images of Krishna and a bell is responsible for announcing the arrival of the kulfi. This cream of milk cream is presented with flavors of saffron, pistachio, roses or cardamom is dense and, despite the heat, never melts. The children wait enthusiastically for the kulfiwala or ice cream vendor that appears every afternoon in the popular neighborhoods.