Top 5 Indian desserts

It’s time for confessions. Confessions about the love for confections! For a true Indian palate will vouch for the passion for mithais. For us in India, happiness means sweets, mithais or mishthan, call what you may! We love all sweetmeats and love them very sweet. Somebody from a western country might just comment that they are too sweet because their palate just cannot take it. It is the occasion and the celebration that necessitates the distribution of sweets for they are the symbol of spreading sweetness and happiness.

Mithais seem to have won the taste buds the world over and Indian sweets have extremely high visibility these days. Be it the fudge like dry sweetmeat barfi and peda, or the syrupy Gulab Jamun and rosogulla that require a bowl and a spoon, the sticky deep fried balushahi and gujiya, the fragrant hot halwa and jalebi, round besan laddoo and motichoor laddoo, creamy milk puddings like rice kheer or seviyan and then shahi tukre. A description of Indian sweetmeats requires reams of paper, a gourmet to relish them and the constitution to digest them. A quicker version of kheer is the ever popular phirni and a variety like Badam Pista Phirni, Rasgulla Phirni, Kesari Phirni make interesting bowlful of dessert at parties.

Indian sweetmeats and sweet makers are a world unto themselves, a world that draws anyone who has a very sweet tooth into a series of temptations! Indian sweetmeats are not only sweet, but also rich. If you do have a good supplier of fresh mithai like the local halwai then your life is made because making the sweets themselves can be a sticky (rocky) road to success. What one needs is the inclination to try it out the very first time and then remove all fear of failure. Generally, sweet making is a family business handed down from one generation to the next. Halwais are understandably reluctant to pass on their recipes and the tricks that make them work, so finding the perfect recipe requires luck and persistence. Then, as in all branches of confectionery making, it requires not only the ability to follow a recipe, but practice and observation of how the mixture behaves at every stage of preparation so that the end result is worth the time and effort invested.

Some traditional desserts that will never go out of fashion are given here for you: Gajar Halwa, Rasmalai, Kesari Kulfi!

Juggling between schedules!

November is over, and finally we feel the chills of the winter (even if it’s only after sunset!). But for us Mumbaiites even this much is more than enough, atleast we get to say that finally, for us also, “the winter has arrived!” Try out some of my winter favourites like Ginger tea,Chettinad fried chicken and Wholesome khichadi.
Besides this, I surely am looking forward to an engaging and exciting schedule which is waiting for me in the weeks to come. Just like this morning, I started pretty early with a 9.00 o’ clock shoot with Bloomberg TV for a programme titled Smart Money on the sets at our in-house studio. Here, I spoke about why people should invest in food and restaurant business.
Immediately after this I had to catch up the promo recording for Canada Radio for the promotion of the food products for which I am supposed to travel to Toronto in the coming days. Unfortunately, the shoot extended and I could not complete it and had to postpone it for the evening.
Next on the schedule was my one-to-one interview with the electronic and print media at Taj Land’s End, Bandra for my upcoming TV channel FOODFOOD. While I rushed for this event, I found out that coincidently today’s HT Café, Mumbai also has a news piece about the upcoming channel.
Starting tomorrow, for the next three days I can already smell the busy air around me. I will be caught up with the shooting of my new show on a new set for the new channel. I hope to do something majorly different this time than the usual Khana Khazana that I have been religiously doing on ZeeTV for the last 17 years.
And amidst all of this, there has been extensive shopping going on for all this. So, everybody else is also enjoying and having a gala time!
As I wind up, happenings at our office include the visit of an expert halwai from a leading brand. He was here last week to demonstrate the art of making mithais to our chefs. I’m sure the Rasgulla, Cham Cham, Rajbhog, Rasmalai and Malai Sandwich which he taught, satisfied the sweet buds of everyone in the office!
Till I write again…
Sanjeev Kapoor