Foodies are not only obsessed with main courses, but they are also crazy about sweets. Delicious treats pique our interest. The meal does not feel complete without sweet dishes after the main course. Our stomachs have been trained to expect starters, then main courses, and lastly, our favorite, dessert. Desserts are made of many ingredients, but if they contained milk, we would drool uncontrollably.
1. Chaler Payesh
‘Chaler Payesh’ is a popular Bengali cuisine recipe. We all adore this delicious dessert, which is typically served at momentous occasions such as weddings and birthdays. It is a rice-based dish made with milk, sugar/jaggery, and rice. After boiling milk for a long time until it becomes thick, rice is added with a proper amount of sugar or jaggery and let to cook for a little longer. When served cold, it tastes best.
2. Rabri Falooda
Our capital city is where the ‘Rabri Falooda’ started. It’s a traditional Delhi street dessert. Rabri is created first from milk, then vermicelli is boiled with milk, then the rose syrup is added and allowed to cool. Finally, the falooda is kept in the bottom of a glass, then the rabri is piled over it, scooped with ice cream, and decorated with almonds.
‘Chachi’ is another recipe popular among Bengalis who enjoy’mishti.’ Chachi is a sweet dish eaten as a stuffing for ‘Pati Sapta’ or ‘Pitha’ or just as that. This is another delectable treat made with simply milk and sugar. The milk is initially allowed to boil for an extended period of time. When it becomes very thick, sugar is added and swirled for a while before being left to boil until lumps form. After a strong hot main dish, cool it down and relax your taste buds.
4. Coconut Kheer
The dessert ‘Coconut Kheer’ originates in the Indian subcontinent. After the milk has boiled for a while, the grated coconut is cooked and added to the boiling milk and the sugar and left to boil on low heat. To Read More Click here
5. Dudh Puli
‘Pithe Puli’ is a well-known preparation produced especially for ‘Makar Sankranti.’ These are some of Bengal’s most traditional sweet dishes. This ‘Doodh Puli’ is stuffed with coconut or date palm jaggery and cooked in thickened milk. The following day, as it thickens and sets, it becomes a sweet fanatic’s nirvana.
‘Odisha’ is the state that gave us the dessert known as ‘Rasmalai’ or ‘Rossomalai.’ This delectable meal melts in your tongue. We all crave this food. Chenna/paneer, sugar syrup, and milk are the primary ingredients. The paneer is first moulded and then boiled in sugar syrup. Once the milk has reached a thick creamy texture known as ‘rabri,’ the shaped balls are immersed into it.
The sweet dish ‘basundi’ is popular in Gujarat, Maharashtra, and Tamil Nadu. This meal is known by a different name in the north, ‘rabri.’ Milk, sugar, cardamom, and saffron are the major ingredients. It is created by heating milk over a low flame and then adding sugar. It can be served hot, warm, or cold.
Our beloved ‘Peda’ originates in the UP area. This delicacy is made with khoa (evaporated milk), sugar, and traditional flavours like cardamom seeds, saffron, and almonds. Condensed milk is combined with ghee, milk powder, and crushed cardamoms before being microwaved until sticky and formed into balls with ghee or oil.
A classic Eid dessert is ‘Sewai.’ The milk is left to boil while the cardamom seeds are cooked in ghee. The mixture is then put into the milk. The dry fruits are then added, followed by the resins, vermicelli, and last, sugar and cardamom powder, which is thoroughly blended and served hot.
This dessert originated in Rajasthan, Odisha, Bihar, and Uttar Pradesh. Malpua has become one of the most popular sweets in the world. Malpua is made from ordinary wheat or rice flour, coconut, sugar, and milk, which adds softness.