Indian cuisine is not only about spicy and spicy dishes with vegetables, rice, lamb and chicken. Indian sweets are worth tasting and rediscovering the flavor of India. Many Indian desserts are based on similar and the same ingredients found in traditional national cuisine. And if you love dairy desserts, rice, saffron, cardamom and nuts, you will certainly appreciate the sweets so loved in India.

Gulab Jamun

These sweet balls just melt in your mouth! They are composed of milk powder and sugar syrup. This simple dessert is very popular not only in India, but also adored in Nepal, Bangladesh, Sri Lanka and Pakistan.

Gulab Jamun (photo: manjulaskitchen.com)

Gajar Ka Halwa

This is nothing more than carrot halva, which means that it is not only a dessert. This is a hearty, tasty and, importantly, a vitamin dish that is best suited for the cold season. If you like carrot cake, which is already traditional for Russian establishments, then you may also like carrot halva - a traditional Punjabi dessert.

Gajar Ka Halwa (photo: pioneerchef.com)

Sandesh

Sandesh is a simple Bengali dessert based on milk and sugar. Most sandesh recipes include homemade paneer curd. In some parts of Bangladesh, this sweet is called pranahara and is a more tender version of Indian sandesh. Saffron adds a spicy taste and aroma to the dessert.

Sandesh (photo: mapsofindia.com)

Modak

Fans of oriental cuisine will see khinkali in it at the first glance at the modak. In fact, this is really a dessert consisting of sweet dough and filling. Only if the stuffing in khinkali is meat, then in modak it is coconut, nutmeg, sugar and saffron.

Modak (photo: indoindians.com)

Shrikhand

A simple Indian dessert, sweet thick yoghurt with spices, mainly saffron. Just like in our country, yoghurts can be served with pieces of fruit, nuts, cereals, and Indian shrikhand includes both fruit pores and the pulp of fruits and berries. Mango shrikhand is very popular, which includes mango puree or pieces of mango pulp.

Shrikhand (photo: sumarowjee.blogspot.com)

Payasam

Payasam is the South Indian version of khir, the famous sweet rice pudding. This is a rice and milk based dessert with cashew nuts and raisins.

Payasam (photo: aishcoocs.com)

Burfi / Barfi

Delicious milk-cream fudge, which is usually decorated with nuts on top. The color, taste and aroma of burfi can vary depending on the spices added to it. Burfi is not just a dessert, it often plays the role of a sweet gift, and its popularity increases during the holiday season.

Burfi (photo: rediff.com)

Shahi Tukda

Sweet Indian bread pudding, with nuts (almonds, pistachios, cashews) and spices (saffron, cardamom). The recipe is believed to have originated in the 19th century, and today it is popular as a dessert for parties with a large number of guests.

Shahi Tukda (photo: maunikagowardhan.co.uk)

Phirni

Another popular sweet milk pudding made with rice flour and pistachios. Served in small portioned bowls or roomy bowls.

Firnie (photo: manjulaskitchen.com)

Mysterious, enchanting, amazing country - India. A rich culture, unique architectural monuments, extraordinary nature fascinate everyone who comes there.

Indian cuisine is also varied and unforgettable. Sweets and desserts in particular! Without them, the cuisine of this country will not be complete.

Desserts - the sweet fairy tale of India

For locals, food isn't just about absorbing calories. They attach particular importance to the food, the cooking process itself and the finished dish.

And you can fall in love with Indian desserts in absentia, without even having time to try. It’s a very tempting sight!

All sweets in India have a common national name - mithai. The base is also the same, and consists of two ingredients - milk and Since each region adds something of its own to Indian sweets, the recipes are very diverse.

It is believed that such dishes are not entirely healthy for the figure and contribute to weight gain. But this is not about Indian desserts, most of which, on the contrary, improve digestion.

Almost all sweets are prepared without eggs. Fruits and vegetables (as ingredients) contain many Indian sweets. clearly show this.

A good tradition of the country is to visit with a bag of sweets. This is how Indians express their respect, sympathy for the owners of the house.

For the holiday, the locals make an insane amount of sweets. They are treated to guests, even unexpected friends, they are brought as a gift to the gods.

Some desserts are wrapped in special foil. It is edible.

History of Indian sweets

The local cuisine did not develop by itself, but under the influence of two religions - Islam and Hinduism. In addition, the Mongol settlers, who ruled the country for some time, made their contribution.

Types of sweets

All desserts in India are divided into two large groups:

• base - milk (for example, burfi, rabria, etc.);
• the basis is flour (halva, fret and others).

The first type is a variety of casseroles. Simply in milk or with the addition of rice. Sweet syrups are prepared for casseroles, raisins, nuts, sugar are added.

This group of desserts also includes ice cream.

recipes (sweets)

Some thousand-year-old original recipes are still alive today. They have survived to this day without any changes. Of course, new ones have appeared over the years. But the special flavor and ancient wisdom of the East remain in every recipe.

Milk fudge - burfi

These are very nutritious and delicious Indian sweets. or barfi (both variants of the name are possible) are different, and in different editions are found in abundance on the Internet. Even novice housewives can make this dessert at home. Plus, it only takes 15 minutes!

One of the options for preparing this delicacy.

Servings 6-7:

• powdered milk (fat content from 25%) - 150 grams;
• butter and sugar - 50 grams each;
• sour cream - 60 grams.

Mix butter and sugar and put on fire. When the sugar has melted, add sour cream and continue cooking. It is better to choose metal dishes. After five minutes, add milk powder. Remove from heat. Beat everything with a mixer, removing the lumps. Divide into molds and in the cold for about five hours.

The result is a delicious dessert! Top can be decorated with cashew nuts, sprinkled with poppy seeds. If desired, replace milk powder with fresh milk, and use a baking sheet instead of molds.

Indian sweets: jalebi (recipe)

Another no less delicious, but easy to prepare dessert. Sweet crunchy rings of orange or yellow color.

This is perhaps the most popular sweet among both locals and tourists. In India, it is made right on the street.

Or you can surprise your guests and cook Indian sweets jalebi at home. The recipe is misleading.

For the test you need:

• flour - 2 cups;
• semolina - 2 teaspoons;
• sour cream - 1 tablespoon;
• a little soda - on the tip of a teaspoon;
• 1.5 cups of water.

In addition to the dough, you also need syrup:

• 2 glasses of sugar;
• 1 glass of water;
• 1 tablespoon lemon juice
• add a couple of cardamom pods for flavor.
• the last ingredient in the recipe is vegetable oil. You will need it for deep-fat frying.

Preparation:

1. Knead the dough, like for pancakes (by thickness), and put in a warm place for two hours, after covering it with a towel. While it comes down, do the syrup.
2. Put sugar and water on the fire. Then add to them (optional) lemon juice and cardamom. Cook the mixture for about five minutes, until thickened.
3. The jalebi are spiral in shape. To obtain this effect, you will need a cooking syringe or bag. It will be possible to squeeze dough out of them and prepare Indian sweets. Recipes, as in the case of burfi, have different variations.
4. When the bag or syringe is ready, the dough is squeezed into a preheated pan with a sufficiently large layer of oil.
5. Fry until golden brown, alternately on one side and the other. Make sure that the dough does not touch the bottom in any way.
6. We take out the sweets with a slotted spoon, let the excess oil drain. To do this, it is better to put them on a napkin. Then we put it in a pre-prepared syrup.

The crunchy jalebi treat is ready!

Hearty spicy balls

This fret is an Indian sweet, the recipe for which will now be presented. The dessert is also popular in Pakistan, Nepal and other countries of South Asia. As always, there are many cooking options.

Unlike the previous two recipes, this one will be more difficult in terms of ingredients. Lada is made from It is not available everywhere.

Chickpea flour is considered almost medicinal. Great importance is attached to it in Tibetan medicine, in Ayurveda. Chickpea flour is used for women's health and beauty.

If you don't have this ingredient on hand, use pea.

So what is needed:

• chickpea flour - two cups;
• hazelnuts - 2 tbsp. spoons;
• butter - 200 grams;
• icing sugar - 1 tablespoon;
• nuts (almonds, cashews, walnuts) - 2 tablespoons (you can choose one type or use all);
• coconut flakes - 1 tbsp. a spoon;
• cardamom - a pinch;
• cinnamon - ½ teaspoon.

Preparation:

1. Add flour to the butter melted in advance. Stirring constantly, fry until a pleasant nutty aroma comes from the flour.
2. Then there are nuts, cardamom, cinnamon. Mix everything again and continue to fry. Powdered sugar comes last. Cool the mixture and sculpt balls from it. It is better to moisten your hands with water before sculpting. Ready balls can be sprinkled

The fret does not have to be round. The form is completely arbitrary. If there are cookie cutters available, use them.

India can rightfully be called a paradise for those with a sweet tooth. It is worth trying these sweets at least once in your life. Enjoy the taste, savor, admire ... And then cook at home, delighting loved ones and friends!

Eastern sweetness - laddu, is very popular in India and is a fragrant, delicious dessert that is distinguished by originality in its preparation. Indian frets look like medium-sized balls that are prepared for holidays and special occasions. The main "feature" of this dish is the presence in its composition of mung bean lentils, chickpea or pea flour. Semolina can also be used for cooking. All this is harmoniously combined with spices. Let's consider step by step and with a photo how to make an Indian fret in four different variations.

The classic laddu recipe

The original name of this dish is Nei Urundai. These sweet koloboks will be very tender and will melt in your mouth.

Products composition:

• 2/3 cups each of cashews and almonds;
• Cardamom - 8 seeds;
• Mung bean groats (a type of lentil - like green peas) - two cups;
• Ghee butter - 180-200 g (or 400 grams of good quality butter);
• Powdered sugar - 1.5 cups

The cooking scheme is as follows:

1. We heat the oven to 180 degrees;
2. Ghee is made on its own by slowly heating the butter in a thick-walled saucepan over a small flame in several steps. The heating process continues until a homogeneous amber liquid with a nutty creamy aroma is obtained. There should be some sediment at the bottom of the saucepan. The finished cooled oil must be passed through cheesecloth and poured into a separate container;
3. We wash the mung bean groats and pour a thin layer on a baking sheet. We put in the oven so that it dries and turns golden brown;
4. Wash cashews and almonds and crush them with a knife or in a blender. The crumb should not turn out very small;
5. Preheat a frying pan over a low flame. Place the crumb on it and fry it until golden;
6. Cool the finished mung bean cereal a little and grind it into flour using a coffee grinder. It is better to grind in parts. Take a sieve and sift it into a bowl, as unmilled particles may remain. Add them back to the grinder with another grind portion. At the end of the procedure, no more than two large spoons of grains will remain unmilled;
7. Add powdered sugar and nut crumbs to the resulting composition;
8. Grind the cardamom with a mortar or coffee grinder, add to the mixture;
9. In order to form laddu balls, take a small container in which you need to mix all the components in parts. This is because the ghee quickly solidifies. Place four large spoons of the mixture in a bowl and add two tablespoons of ready-made and slightly cooled ghee;
10. Mix everything well until you get a damp crumb. It looks crumbly, but when squeezed, it should easily keep its shape;
11. Form into balls larger than a walnut;
12. Repeat the process of mixing the ghee and the mixture, then add the remaining balls;
13. If you overdo it with oil, the ball will "float", so adjust the amount;
14. Put the finished products in the refrigerator for two hours. Garnish with powdered sugar before serving.

"Besan laddu" from chickpea flour

This option consists of a minimum of ingredients, but the result is simply excellent.

Products composition:

• Powdered sugar - 200 g;
• Ghee oil - 60-70 ml (plus two large spoons if necessary);
• Chickpea flour - 160-180 g;
• Cardamom powder - 1 / 2-1 / 4 small spoon;
• Saffron - a pinch (optional);
• Coconut flakes or nuts (for decoration).

Now let's look at how to cook an Indian fret at home:

1. Heat the butter over medium heat and add the pre-sifted flour to the pan, mix thoroughly;
2. Fry the mass for 9-10 minutes, stirring continuously;
3. Timing the time - this is important for the first preparation. Undercooked flour will "give off" peas, overcooked - bitter. When roasted, it turns from yellow to nut-golden. Its taste will also change: the initial taste of chickpea in ten minutes will be very delicate and aromatic, with hints of nut;
4. We periodically taste the mass, but carefully. It can get very hot;
5. Turn off the heat and transfer the mixture to another dish;
6. Add spices, stir and leave for five minutes;
7. Powdered sugar should be added to a slightly cooled mass;
8. The finished product will be like wet sand. We cool it for another five minutes and divide it into equal parts, form balls;
9. We need to make sure our Indian dish is well formed. To do this, "drop" the workpiece onto the table from a low height. If it is intact and does not fall apart, then the wonderful masterpiece made of chickpea flour is a success;
10. While the blanks are warm, the mixture takes on the desired shape well. Upon final cooling, the balls will become hard and resemble;
11. Another warm Indian sweetness is decorated with dried fruits, nuts, and, if desired, rolled in coconut;
12. We refrigerate and serve to guests.

A delicious dessert will bring you a lot of positive emotions, because the Indian fret recipe involves cooking with natural products.

Semolina fret

This traditional Indian delicacy is presented in the form of tart, mouth-watering cakes. This dessert will be especially enjoyed by young children.

Components:

• Sugar - half a glass;
• Semolina - a glass;
• Coconut flakes - ¼ cup;
• Condensed milk - 100 g;
• Raisins - a tablespoon;
• Ghee oil - two large spoons;
• Cashews - 12 pieces;
• Milk - 12 tablespoons;
• Cardamom to taste.

Cooking instructions:

1. Heat a skillet with ghee;
2. Chop the cashew nuts not very finely and send them to the pan with the semolina, stir;
3. Stir semolina all the time in a skillet and fry over medium heat for about 10 minutes until golden brown and characteristic aroma;
4. Add coconut flakes to this mass, stir and fry for another 2 minutes;
5. Add condensed milk and rub it with semolina until smooth;
6. Pour sugar into the resulting mass and mix;
7. Mash and stir the ingredients into a homogeneous mixture;
8. Grind a few cardamom seeds with a mortar or coffee grinder and pour into the manochka, add raisins soaked in boiling water here;
9. Add room temperature milk to the future delicacy, mix everything;
10. The sugar should dissolve completely, and the mass should absorb the milk well;
11. Remove the frying pan from the heat;
12. Grease your hands with ghee and form small beautiful balls;
13. Serve as a sweet dessert.

Pea flour fret

Another popular type of oriental delicacy.

Ingredients:

• Semolina - two large spoons;
• Pea flour - 1.5 cups;
• Melted butter - 0.5 cups;
• Sugar - ¾ glass.

Cooking process:

1. Pour semolina, flour and melted butter into a cold frying pan, stir;
2. Turn on a low heat under a frying pan and fry the mixture until golden brown, remembering to stir all the time with a wooden spatula, 8-10 minutes;
3. Remove the dishes from the stove and add sugar, stir until it is completely dissolved. Let the mass cool down a little;
4. Next, arrange neat balls, cool and delight your loved ones with a pea flour dessert.

Video: Step-by-step recipe for a fret from pea flour

This chapter contains just a few sweet recipes from the almost endless variety of sweet dishes for which India is famous, and especially West Bengal, rightly called the "world capital of sweets". Some people who are striving for spiritual perfection completely abandon sweets, fearing that sweets will arouse their desire for material enjoyment and interfere with their spiritual practice. But the devotees of Krishna gladly accept whatever was offered to Lord Krishna, including sweets. Devotees see prasada as a manifestation of the Lord's inconceivable mercy and a means to approach Him. Srila Prabhupada, however, constantly emphasized that one should know when to stop in everything.

Although devotees generally follow a healthy diet and Indian sweets are made from wholesome foods, he advised devotees to eat as little sweets as possible on weekdays (it is best to leave them for the temple guests). But on Sunday at the "feast of love," he allowed the devotees to eat as many sweets as their heart desires. By adhering to this rule, you can avoid many dangers that lie in wait for a person on the spiritual path, which the Vedas compare with the razor's edge.

Indian sweets are made from dairy products, fresh fruits, cereals, chickpea flour and nuts. Instead of granulated sugar, it is better to use unrefined sugar or honey. It is interesting that refined sugar appeared in India only during the reign of the Great Mughals, before that it was not used in Vedic cuisine. Instead, they used gur(unrefined cane sugar) and jaggery(palm sugar). Both are great substitutes for refined sugar, and we advise you to buy them whenever possible to get an idea of ​​their taste. According to Ayur Veda, honey is one of the best natural sweets, but it says that when heated it becomes poisonous. Therefore, never use honey when baking pastries and do not bring liquids to which you added honey to a boil (honey can be added to hot water or a drink after you have removed it from the heat). Rice sugar, barley malt and maple syrup can also be used to make sweets. But before using these substitutes, it is necessary to determine how much to put them, since different varieties have different sweetness. Typically, one part granulated sugar is equal to one part compressed unrefined (brown) sugar or 1/2 to 3/4 part honey.

Of all Indian sweets, the tastiest are dairy. There are many traditional ways of preparing milk-based sweet dishes. Khir and burfi obtained by boiling milk over high heat. Sandesh and rasgullah are made from paneer. By thickening the yoghurt, you can get an amazing milk dessert - shrikhand, and deep-fried balls of powdered milk and soaked in thick syrup, you get one of the most delicious sweets in the world - gulab-jamuns.

Other sweets which include dvaraka-burfi, luglu and laddu, prepared from toasted chickpea flour and dried fruits. They can be cooked in large quantities and stored for several days. In addition, one of the traditional Indian sweets is halava which has nothing to do with Turkish - Indian halava prepared on the basis of fresh fruits, nuts, carrots and semolina.

Nut fudge

Chickpea flour sweets

Milk fudge

Semolina pudding with caramel

Carrot pudding

Powdered milk balls in syrup

Updated 10.03.2018

Lada is an Indian sweetness, without which it is impossible to imagine this country ... It looks like small balls and tastes very sweet and spicy. Lada is very often prepared for various holidays and festivals.

Not only India loves the fret. Relatively easy to prepare, but very tasty and nutritious dish is widespread in other countries of South Asia: Bangladesh, Pakistan, Nepal, etc. It is enough to eat a few balls - and hunger for a long time as if it had happened!

Indian sweetness Lada - recipe

There are different options for making a fret... The classic recipe includes: lentils mung bean, cardamom, different types of nuts, ghee oil ... There are also recipes where chickpea (or pea) or semolina is used instead of lentil flour. You can also use incredibly fragrant coconut flakes, sesame seeds, various spices, dried fruits.

If you are lucky enough to visit India or any other country that serves the traditional sweetness of Lada, then be sure to try this delicacy. Well, if there are no plans to visit South Asia yet, but you really want to try this nutritious dessert, then you can cook it yourself at home.

From this article, you will learn how to make a fret - traditional sweet balls, rawa fret and beysan fret.

Traditional Indian sweets Lada - recipe with photo

We offer original recipe for fret, which is considered traditional by Indian chefs... This will require:

• 2 cups mung bean lentils
• 150 g ghee butter;
• 2.5 cups powdered sugar;
• almond crumbs - 1 glass;
• cardamom - 9 grains.

Stages of preparing a treat:

1. Preparing ingredients for the dish.

• Put two cups of mung bean lentils on a baking sheet and roast in the oven until they acquire a pleasant golden hue;
• prepare flour from ready-made lentils (for example, you can grind it in a blender);
• Crush 9 grains of cardamom in a mortar.

1. Now you need to knead the dough. For this, mung bean flour is mixed with chopped cardamom, powdered sugar, almond crumbs. Be careful: ghee oil should be added gradually as it hardens quickly. From the resulting mass, knead the dough, which should turn out to be of a dense consistency.

1. It's time to form balls the size of a small apricot from the dough. Laddoo should be strong and not crumble. After that, you should put the balls in a cool place. Sprinkle with powdered sugar before serving.