Table of content
- Importance of sweets in the Indian culture
- List of 10 Indian sweets and desserts
- Ras malai
- Rabri falooda
- Pista Kulfi
- Milk cake
Importance of sweets in the Indian culture
India has a rich and long tradition of sweets or ‘mithais’, they have boundless significance in Indian culture. Moreover, the Indian sweets are often considered to be auspicious and are offered as prasad to God in temples. Furthermore, the Indian mithai which consists of milk, ghee, and sugar are mostly chosen to be offered. Moreover, there is always an urge to have something sweet at the end of a meal. Furthermore, no other country has such a wide range of sweets. India has a thousand-year-old association with sweets. Furthermore, the most common milk sweets name is ras malai, rabri, falooda, kheer, and sawaiyan.
Corriander leaf is a place where the quality of the food is of great importance. Moreover, we take the customers’ health into consideration while preparing the food. Therefore, the hygiene at Corriander leaf is completely taken care of. Furthermore, at Corriander leaf we are committed to providing excellent services to all our guests.
List of 10 indian sweets and desserts
Although Indian sweets are of a great variety. But Indian milk sweets have a special place on the list. There is a long milk sweets list. Hence, here is a list of sweets that are popular in India. The list includes sweets made up of milk, ghee, sugar, dry fruits, etc. Furthermore, in the list, we will try to cover a large variety of Indian sweets.
1) Ras malai :
Ras malai is an east Indian delicacy. It is made of milk, a curdling agent, sugar, nuts, saffron, etc. Rasmalai is juicy, and sweet, and soft cheese morsels are super delicious. Sweet has many names like rassomalai, ras malai, and ras malai. Sweet is a part of milk sweets lists. Furthermore, in Rangpur and Dhaka, the ras malai is similar in shape to the rasgullas. Moreover, it is among the famous Indian milk sweets.
- 1-litre milk
- Few saffrons
- ½ cup sugar
- 2 tbsp nuts
- ¼ tbsp cardamom
- Pinch saffron food colour
- 1½ cup sugar
- 2-litre milk
- 2 tbsp vinegar
- 3 pods cardamom
- 7 cup water
Chenna for ras malai:
- Firstly, get 2-litre milk to boil and stir in between to prevent burning.
- Now, you have to add 2 tbsp vinegar and stir until the water is fully separated from the water.
- Add one more tbsp of vinegar and stir until the water separates from the milk.
- Use a cheesecloth to drain off the water. You can use any clean cloth here.
- Rinse the cheese with cold water to remove sourness and stop cooking.
- Now, squeeze the paneer. Hang it for 30 mins.
- Crumble the moist paneer gently.
- Use the palm to knead gently.
- Knead until the paneer mixture turns smooth. Over-kneading can make the rasgulla hard.
- Next, prepare small and smooth crack-free balls.
- Keep the paneer covered with a moist cloth.
Rasmalai in sugar syrup:
- Take 3 pods of cardamom, 1½ cup sugar, and 7 cups water.
- Stir the sugar till it dissolves.
- Boil the water until the syrup turns slightly sticky.
- Now, keep the flame on high and drop the paneer ball.
- Boil until the size of the ball doubles.
- Finally, chenna is prepared. Now, keep it aside.
- Firstly, you have to squeeze the sugar syrup from the cooked paneer balls.
- Place the balls in a tray and now pour the prepared rabdi.
- Rest until the ras malai is soaked well.
- Finally, enjoy it warm or chilled.
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The variety of delicious sweets available is too much to resist. Rasgulla is spongy and soft balls of cottage cheese soaked in sugar syrup. However, the best-made rasgulla melts in your mouth and there is a never-ending rush to have one more piece. The dish has various names like Rasagulla, Rosogulla, Roshogulla, Rasagolla, Rasbhari, or Rasbari. Moreover, the dish originated in Puri as khira Mohan, and later, it evolved into Pahala rasgulla. However, the spongy rasgulla is believed to have originated in Bengal. The desert is very popular all over India. It is among the famous sweets in the milk sweets indian. It is a part of the milk sweets list. Furthermore, the rasgullas have also gained popularity in Nepal, Pakistan, and Bangladesh. Furthermore, many varieties of the rasgulla are available like reddish rasgullas from Odisha, bikali Kar from Salepur, Odisha, and many more.
- 2 litre milk
- 2 tbsp lemon juice
- 1 cup sugar
- 5 cup water
- 3 pod cardamom
- Firstly, boil 2 litres of milk in a large vessel and stir it occasionally.
- Next, when the milk comes to a boil add vinegar.
- Stir the milk until it curdles.
- Once the water separates, do not boil it further.
- Now, drain the curdled milk.
- Squeeze off the water completely.
- Next, rinse off the curdled to remove the sourness of vinegar.
- Hang the paneer for about1 hour such that the water is drained.
- For the next 5 mins mash the paneer.
- Mash the paneer till it turns out to have a smooth texture without any grains.
- Next, prepare small balls of paneer.
- In a large vessel take 5 cup water, 1 cup sugar, and 3 pod cardamom.
- Next, you have to stir the sugar until it dissolves.
- Boil the sugar solution for about 5 mins.
- Now, drop the balls of paneer in the boiling solution of sugar.
- Boil the rasgulla until it dissolves size.
- Finally, serve the rasgulla warm or chilled.
The sweet dish Kalakand traces its origin to Alwar in Rajasthan. There are two variations of kalakand: Alwari kalakand and Ajmeri kalakand. The main ingredients used to make kalakand are sugar, milk, and paneer. Moreover, a few people also add dry fruits to the kalakand.
- 3-litre milk
- 2 tbsp nuts (chopped)
- ¾ cup sugar
- ¼ tsp cardamom powder
- 2 tbsp vinegar
- Firstly, take a large vessel and boil 2-litre milk in it.
- Secondly, add 2 tbsp vinegar to the boiling milk.
- Until the milk curdles add vinegar.
- Now rinse the paneer to remove the sourness of the vinegar.
- Properly squeeze the paneer.
- Next, mash the paneer to a smooth texture.
- Take a large Kadai and heat 1 litre milk.
- Stik the milk until it boils.
- Boil the milk until it reduces to half.
- Add ¾ cup sugar and mix it until the sugar dissolves in the milk.
- Now, add the prepared paneer and mix it well.
- Make sure you cook the mixture until it starts to separate from the pan.
- Add ¼ tbsp of cardamom powder and then mix it well.
- The next step is to transfer the mixture to the tray.
- Top the mixture with nuts(chopped).
- Now keep it at rest for about 8 hrs and let it settle.
- Finally, after you cut it into pieces it is ready to serve.
4) Rabri Falooda
The milk-sweet name is Rabri falooda. It originated from the capital city, Delhi. This is an old Delhi street dessert. It is another milk sweet Indian. Furthermore, it is a famous part of the milk sweet list.
The rabri is made from milk. Next, the rose syrup is added to the rabri and leaves to cool. Finally, at the bottom falooda is kept, and the rabri is then layered. At last, it is scooped with ice cream and garnished with almonds. However, originally the desert is said to have originated from Shiraz in Persia. Furthermore, the dish is also known as Faloodeh or Faludeh. Rabri falooda is available in many flavours.
- 3 Cups Full Fat Milk
- 2 Tbsp Sugar
- 1 Tbsp Tukmaria Seeds
- 4 Tbsp Rose Syrup
- 1 Tsp Cardamom Powder
- 1 Cup Falooda Sev / Noodles
- 4 Scoops Kulfi Ice cream
- Firstly, soak the falooda sev in 2.5 cups of lukewarm water and soak the tukmaria seeds in water.
- Secondly, reduce the milk to half by boiling it.
- Next, add cardamom powder, 1 tablespoon of rose syrup, Tukmaria seeds & sugar to the milk. Stir the milk till it is thick. Now, let the mixture cool and then refrigerate it.
- Now, take the glass you want to serve the rabri falooda in. Make the base with rabri secondly, and add falooda sev for the second layer. At last, add a scoop of kulfi ice cream for the top layer.
- Finally, add some chopped nuts for the toppings.
Our favourite and loved peda originated from Uttar Pradesh. The dessert is prepared using khoya, sugar, and traditional flavours like cardamom seeds, nuts, saffron, and others. Furthermore, the pedas mainly originated in the city of Mathura in Uttar Pradesh. Mathura peda( Mathura ka peda) is famous and is a characteristic of the city. Peda is another milk sweet name. Moreover, Pedas similar to the ladoos are often used as prasadam( an offering to god) in religious services.
- 5 cup milk
- ¼ tsp cardamom powder
- ¼ cup sugar
- Firstly, take 5 cups of milk in a large Kadai. Make sure you use good-quality milk for a creamy texture.
- To prevent milk from sticking to the bottom and burning, stir it occasionally.
- Let the milk boil.
- Stir the milk until it becomes thick.
- After a while, the milk will have a creamy texture.
- Keep stirring the milk on a low flame.
- After a while, the milk will turn into a paste-like texture.
- Next, add ¼ cup of sugar
- Stir it until the sugar dissolves.
- Cook until the mixture is separate from the pan. Eventually, the mixture will hold a shape.
- Let the mixture cool down. After the mixture cools make small-sized balls from the mixture.
- Now, design the balls using the mold. A toothpick or a fork can be used to decorate it.
- Finally, you can serve the Peda warm. Make Sure you store the peda in an airtight container.
The dessert originated from the states of Rajasthan, Bihar, UP, and Odisha. Malpua is a pancake. Moreover, barley is the main ingredient of the dish. Furthermore, the desert has gained popularity in Bangladesh, West Bengal, Odisha, Maharashtra, Uttar Pradesh, and Nepal. In some areas, malpuas are prepared using ripe bananas as well as coconuts. Milk is used to soften the malpua. Hence, this is one of the Indian milk sweets.
for sugar syrup:
- 1 cup sugar
- ¼ tsp cardamom powder/elaichi powder
- ½ cup water
- 1 cup of maida, all-purpose flour, or plain flour
- ½ cup milk powder (full cream)
- ½ tsp fennel / saunf (crushed)
- 1 cup milk (as required)
- 2 tbsp Rava / semolina/suji
- few dry fruits (to garnish)
- oil for frying
- Firstly, take 1 cup maida,2 tbsp Rava, ½ cup milk, and ½ tbsp crushed fennel and prepare the batter.
- Secondly, add the required amount of milk to the batter.
- Finally, the batter becomes thick.
- Now, keep the batter to rest for some time until it turns light.
- Next, pour 2 to3 tbsp of batter in hot oil.
- Fry the malpua from both sides.
- Now, after draining off the oil, dip it in the sugar syrup.
- Soak the malpua properly from both sides until the malpua absorbs the syrup.
- Finally, add some chopped dry fruits on top.
Barfi comes among the famous sweets of India. Milk, sugar, and dry fruits are used to make the barfi. This is a famous milk-sweet Indian. Moreover, it is probably the most popular on the milk sweets list.
- 2½ cup milk powder (full cream)
- 3 tbsp pistachios (chopped)
- ¼ cup ghee / clarified butter
- 1 cup milk
- ¾ cup sugar
- Firstly, take ¾ cup of sugar, 2½ cup of milk powder, and ¾ cup of sugar in a bowl.
- Mix the ingredients well.
- Now, in a large Kadai add ¼ cup ghee and mix it with the mixture.
- Next, keep stirring after a while the mixture will hold a shape and will separate from the pan.
- Now, transfer the dough into a tray covered with butter paper.
- Top the burfi with some chopped nuts and dry fruits.
- Next, after almost an hour cut the barfi.
- Finally, you can serve it.
It is a traditional dessert of Eid.
- 2 Tbsp Butter
- 100-gram Sewai
- 25-gram Raisins
- 600 ml Milk
- 3 tbsp Sugar
- 5 Green cardamom cloves
- 25-gram Cashew nuts
- 25-gram Almond
- A pinch of Saffron
- Firstly, fry butter with sewai in a pan.
- Now, fry the dry fruits with the sewai.
- Next, take another pan and boil milk, smashed green cardamoms, and sugar.
- Now, add the sewai to the boiled milk.
- Now, add saffron.
- Finally, to loosen the dish add some extra milk and serve hot.
9) Pista kulfi
Kulfi is available in different variations. However, pista kulfi is just another milk sweet Indian. But it is a famous dish of the Mughal empire. Moreover, it is one of the traditional Indian ice creams. Furthermore, the kulfi can be prepared in very less time.
- 1 Liter Milk, full cream
- 8 Kulfi moulds
- Vark leaves (optional)
- 4-5 Green cardamoms
- 12-15 Almonds (shredded), blanched
- 1/2 cup Sugar
- 1/4 tsp Saffron
- 2 tbsp Pistachios (shredded)
- Firstly, boil milk until it becomes half the volume.
- Now, Milk becomes beige cream. Now, add sugar and saffron.
- Boil the mixture. After a while, turn off the heat.
- Next, add nuts after the mixture cools.
- Fill the moulds.
- Now, freeze the mixture.
- Now, the kulfi with chopped pista and nuts.
10) Milk cake
This dessert has the easiest recipe. Moreover, the milk cake can be easily made at home.
- Silver leaf
- 1/2 tsp green cardamom powder
- Dry fruits
- 1 litre milk
- 1/2 tsp turmeric powder
- 1-2 tsp lemon juice
- 1-2 Tbsp cream
- 100 gm sugar/ grated jaggery
- 1 tsp corn flour
- Soak 6-8 threads of saffron in 1 tbsp water.
- Firstly, boil the milk.
- Now, add tartaric powder along with lemon juice to make the milk curdle.
- Next, sprinkle some corn flour.
- Now, as the mixture becomes thick, spread it on a tray covered with butter paper.
- Finally, decorate the milk cake and serve it.
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