Throughout the history of Indian cuisine, sweet treats and desserts have been a fundamental component of the social religious and cultural ambience. All Indian puddings and desserts have a history as they date back hundreds and hundreds of years – meaning they aren’t just delicious, but they all have a story to tell! All of these desserts would go down a treat after an Indian Takeaway in Milton Keynes, so don’t forget to refer to the recipes below once you have finished your mouth watering food!
Give our favourite Indian puddings and desserts a try!
Puddings and desserts are actually a significant element of Indian culture, in fact, not a celebration goes by without the traditional mithais. The traditional Indian sweet treats are all the more special when you find out that each Indian God/Goddess has a beloved dessert. For example; Ganesh likes modak, Hunaman (the monkey god) adores laddoo, Lord Shiva is fond of Thandai, and charming little Lord Krishna loves peds. The puddings detailed below are the perfect post-Indian meal companion, so if you are searching for Indian Restaurants in Milton Keynes, then look no further as we are here to serve you the finest Indian cuisine.
Being Ganesh’s Favourite dessert, it is usually eaten during Ganesh Chaturthi, the Birthday of Lord Ganesh which lasts 11 days. The traditional Modak was made of coconuts and sugar, hand made and cooked in a steamer or deep-fried – frying them creates a new taste and a crispy finish! Modern, innovative types of this Indian dessert have been created, which often includes chocolate and banana. To create a more traditional recipe, you will need the following ingredients:
Firstly, to prepare the filling. Heat a pan and add the grated coconut and jaggery, stir for 5-6 mins and add the saffron and nutmeg, mix well once again. Cook for an extra five minutes and then set it aside. For the modak, in a deep bowl boil the water with the ghee.
Add the salt and flour and mix. Cover the dish and cook until it is half done. Spread some extra ghee on the base of a bowl and while the dough is still hot, knead it well.
Now take a small amount of the dough and roll it into a ball and flatten it down and shape the edges into a flower petal shape. Place one spoonful of filling onto the dough and seal it.
Place all the dumplings in a muslin cloth and steam them for 10-15 minutes. Then it is ready to serve and enjoy!
Probably the most popular Indian dessert is the Gulab Jamun, often enjoyed on special occasions and at festivals. A berry sized ball made of milk solids, flour and a leavening agent. They are soaked in syrup and enjoyed! To surprise you all, the Gulab jamun is not even Indian. It is originally Persian Cusine and has originated from the Arabic dessert ‘Luqmat al-qaadhi’ Which translates to ‘The Judges’ Bite’, and Gulab Jamun translates to Gul (flower), ab (water), and Jamun (Indian fruit). It is made with all the ingredients below.
To start with the sugar syrup; mix the water, sugar and crushed cardamons in a pot. Boil until it turns slightly sticky, turn the stove off before it goes to one string consistency, add the rose water and mix and set aside, so it keeps hot! For the dough balls, fluff up the flour in a jar with a fork and mix it in with the milk powder and soda in a bowl.
Then add the Ghee. In a smaller bowl mix together the yoghurt and milk, pour this into the flour mixture. The dough will turn sticky, then grease your hands and create balls.
It must be able to hold its shape. Then keep the smooth balls covered, there should be around 14-18. Heat the pan with oil to medium heat. Check if the syrup is hot, if not, heat it slightly, drop a small piece of dough into the oil to check the temperature.
If it rises very quickly, then the oil is too hot. It must increase slowly without changing colour. Make sure the oil is not too hot or else the gulab jamuns will brown without cooking.
Once golden brown, add the ball to the sugar syrup and leave them to rest for three hours and then serve with a garnish of chopped pistachios.
A delicate and syrupy dessert is world-famous as a Bengali dessert. No celebration or ceremony passes without the presence of Rasgulla. Traditionally made with homemade cottage cheese and it originates in Odisha. A legend said to be centuries old shows it to be a favourite of the Gods too. The story goes, Lord Jagannath was going for Rath Yatra, he did not bring his consort, Lakshmi. Lakshmi was upset and to appease her; Lord J gave her Rasgulla. Since this event, it’s now a tradition to provide Rasgulla to the Goddess Lakshmi on the ninth day of Rath Yatra to calm her. The Ingredients for this Popular desert are:
When creating this sweet treat you make the chenna first (the dough) Begin with boiling milk in a large pot. Then add two tbsp of lemon juice and then stir until the milk curdles, when you see that the milk has curdled, switch off the stove and rest the mixture for two minutes. Place the mixture into a colander and line it with a thin cloth, rinse the chenna under running tap water to remove any excess acidic flavourings. Tie the cloth and squeeze it well to remove the whey. Hang it for one hour. Chenna must be crumbly!
To make the Sugar Syrup add sugar, cardamons and water to a wide pan, it must be a big enough pan to hold all of the rasgullas also. Stir to dissolve all of the sugar and bring it to a boil. To make the Rasgulla, you must knead the dough to make it smooth for 3 to 5 minutes. Do not knead the dough until it becomes greasy or soggy, when it turns very smooth you can stop kneading. Then take smaller portions and roll into a tiny ball; they expand when they are boiled.
Add rose water to the sugar syrup. Bring the sugar syrup to boil on a medium flame. Remove each cardamon pod from the water and add the balls into the pot, then cover the pot. The syrup must be boiling steadily at the same heat.
Cook on a medium flame for 8 to 10 minutes, after five minutes gently stir the syrup, then cover. Keep the lid closed for 20 mins minimum, or they will shrink and flatten.
Allow Rasgulla to rest and cool completely, serve chilled and garnish with Saffron.
An integral part of any festivity is the appearance of the famous ‘Laddoo’. It is easily made at home too! Laddoo has its own story, to be fed to growing girls to balance their hormones, used initially as a medicine, it became famous as a sweet treat. It’s given to pregnant women and those going through puberty and helping to regulate the body in the most delicious way possible! See our vegan-friendly recipe and ingredients below:
To begin, Blend 2 cups of the coconut flakes in a blender or food processor to make much smaller powdery flakes, move the coconut around to avoid making coconut butter.
Then pound the Cardamon seeds in a mortar and pestle. Then combine with the coconut. Heat the coconut milk in a small pan on medium heat.
Add oil, sugar and salt. Bring it to a bubbling boil for around four minutes. Continue to boil so the mixture can form a half thread (220-225Deg F).
Then remove from the heat. Add the 1.5 cups of the shredded coconut and cardamon and mix. Add the coconut flour and mix. If the mixture is very wet, let it cool for a few minutes. Then add more shredded coconut 2tbsp at a time.
Then let the mixture cool for two minutes, get 1-2 tbsp of the dough and press and shape them in one hand. Forming a small ball, roll the ball in the remaining shredded coconut and serve. Cool completely before serving.
They last for around three days.
*If you are not a massive fan of cardamon you can use other flavours such as cinnamon or saffron!
Sandesh is popular in the Bengal; It was initially made using the unique ingredient, Chhena, which is believed to have been brought to India by the Portuguese. Historically speaking, it is much older than the famous Ragulla. It was formerly created by mixing chhena with sugar and molasses (treacle) to prevent them from being wasted. It was the famous sweet maker from Bengal, known as Bhim Chandra Nag, who moulded the sweet into what we know it as today! To make this scrummy dessert you will need:
To begin soak the almond and pistachios and saffron in warm milk, keep aside to use as the topping.
If the nuts do not soak up all the milk by the time you are ready to start using them, drain away from the leftover before using the nuts as a topping. Mix the paneer and milk powder on a medium flame stirring continuously for 3 to 5 minutes, allow this mixture to cool.
Add the sugar, essence and cardamom powder and mix until a smooth mixture is formed. Lightly grease the moulds with Ghee.
Put a little of the topping mixture in each of the moulds. Press some of the prepared mixtures on top of the toppings in the mould and chill for a few hours, until firm and cool. Unmould and Serve!
Which dessert would you choose?
Now it’s time to give any (or all) of these super gluten-free friendly desserts a go! These sweet treats are the perfect finishing touch after going to an Indian Restaurant in Milton Keynes so why not give them a try to top off your Indian cuisine experience?