Makhane ki Kheer or Phool Makhana Kheer is a creamy kheer / Indian pudding dessert made with makhana / fox nuts, milk, saffron, cardamom and nuts. Makhana kheer is a very traditional and popular North Indian dessert recipe. This delicious dessert is usually served during the Indian festival season, when many people fast and restrict...
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10 delicious Eggless Mango Desserts you NEED to make before the season ends. I often use different elements from different recipes to create a completely new dessert. If there's one thing that makes the Indian summer bearable, it's definitely mangoes!
The post 10 Delicious Eggless Mango Desserts to make now appeared first on Passionate About Baking.
May it be any Indian festival, payasam, prathaman, pongal or kheer is the sweet ending. There is a certain bit of comfort we derive from hugging a bowl of this dessert. Resembling a pudding, the dessert is a combination of a grain, fruits or seed cooked in milk and sweetened perfectly.Depending on the region where it is popular this dessert is slightly different and goes by the names payasam, payasa, payesh prathaman, pongal or kheer.
Cleverly crafted the payasam or kheer is a age old tradition. The bowl of kheer symbolizes a celebration hence it is made for festivals, birthdays and any occasion to celebrate success. Combined with milk (plant milk) and sweetness it is a beloved navivedyum (bhog) which is a divine offering. If you look at the varieties carefully, you will notice the regional and seasonal changes that made to the basic recipe, still holding on to the very essence of celebration and sharing with love.
Here is a collection of 25 varieties of this dessert that you can trust for your festival offering. Each one of them is tried and tested multiple times, some classic and some fusion. Save it and enjoy.
Payasams come in many forms. Listed here are some of the most popular and some unique payasams you must try when trying the south Indian meal.
Pink paal payasam: Kerala style payasam made with raw red rice and milk is a comforting recipe made famous for it pale pink hue. Made during Krishnashtami, Onam and Vishu the payasam is one of Kerala’s favorite.
Semiya payasam: the classic adaptation of the thin vermicelli cooked in milk is one of the best propagated fusion recipes that we have all loved. Make it for a birthday, a get together or any festival and make some memories.This is also called the vermicelli kheer or seviyyan kheer.
Chatha chathayam: An ancient rice and coconut milk based kheer, flavored with jaggery and banana. This is a niche recipe made during Shastapreethi. It is also a vegan payasam.
Teff payasam :a clever use of the Ethiopian seeds to form a creamy payasam laced with shredded coconut.
Mongil arisi payasam: is a slow cooked pudding with bamboo rice and milk. It is a rare payasam recipe popular among the forest region where bamboo rice is more available.
Kadala parippu payasam: uniquely satisfying chickpea payasam from Sizzling tastebuds is to be savoured atleast once. The chickpea dal is roasted to bring out the best of flavours in this recipe.
Rice rava payasam: Quick and easy payasam made with crushed rice (rice rava) and jaggery. Best part is it is done under 20 minutes, hence a brilliant idea for festival days that fall on busy week days.
Carrot payasam: orange or purple carrots make the most delicious drinking style payasam. Very often we make this during Navrathri.
Aval payasam: instant payasam idea with flaked rice and coconut milk the rice is loved for its quick comfort that I learnt from my husband’s family.
Badami payasa: Enjoy this Karnataka style payasa made with almonds, coconut and milk from Preethis cuisine. It is rich and perfect for small serves and for festivals like Ugadi
Varagu paal payasam: slow cooked millet in milk is one of our house favorite. It is perfect for vrat days or naivedyum.
Nuruku godhambu payasam : done in Kerala style this crushed wheat based payasam is made during home celebrations. This is again a vegan payasam.
Chaler payesh: classic rice payesh made in Bengali style is a recipe from Evergreen dishes. The unique feature about thie recipe is the subtle fragrance from the added bayleaf.
For the love of Kerala, prathamans find thier way more often than payasams. Prathaman are a rustic style payasam made with coconut milk and jaggery. The slow cooked prathaman is often made with rice, fruits like plantain and jackfruit or dals. It is a bit thicker than payasam and best served on a banana leaf. This paysam stays good for a couple of days as well.These recipes are made for Onam, Vishu, Christmas and Easter.
Mango prathaman: Ripe mango and jaggery cooked in coconut milk is a seasonal prathaman recipe that is made often during Vishu.
Paalada prathaman : made using sundired rice flakes, milk and sugar the paalads prathaman is slightly different from the prathaman recipes that use jaggery and coconut milk.
Kadala parippu prathaman: made with Bengal gram the prathamn is a slightly ifferent version from the chickpea payasam.
Nendrapazham prathaman: made with ripe plantains nendrapazham prathaman is an unavoidable recipe for Onam once you have enjoyed it.
Though cooked fairly similar, kheer is a smoother and thicker version of the Indian pudding compared to payasam. Compared to a payasam there is a lot of crushed nuts added to the kheers, where as in payasam it is a roasted bunch of nuts and raisins alonv with the ghee that is addded. Very often kheer can be seen served chilled where are payasams are preferably served warm. The differnece exists even in the way they are served. Payasams are served in a banana leaf or glasses with a spoon.however, kheer is usually served in small earthen bowls or any bowl as it is a bit thicker to have.
Kheers as discussed re very similar to payasams. Here are some comforting and some special ones that you can use throughout the festival time
Rajgira Kheer: made popularly during navrathi season or vrat this is amde with popped amaranth seeds. gently and slowly cooked in milk it is an incredible mouth feel like little pops.
Sweet potato kheer:The most delicious creamy cooked sweet potato in milk an flavoured with jaggery or sugar and cardamom.
Chakhao ambui kheer: made with forbidden black rice it is a unique recipe that is fragrant and creamy and purple.
Kheer komola: this unique recipe with oranges in kheer is a seasonal speciality from The world through my eyes.
Mothichoor kheer: Fusion to the best,this kheer is made with crushed mothichoor ladoos and the warmth of milk.It is best served chilled.
Apple kheer: What is a better way to hve some apples than use them as a kheer. So fragrant this recipe from Mayuri’s jikoni will ensure your sweet tooth is well taken care of.
Bagarichi kheer: Bagar or millet based kheer is a delicate recipe made for Janmashtami, Check it out on The Madscientist Kitchen.
Paneer kheer; Is a royal creamy cottage cheese recipe, served chilled. This gluten free recipe is from Food trails.
Sago kheer: simple and easy yet comfortingly creamy kheer with tapioca pearls is one you should never miss. Make it with stands of saffron for that unique color and flavour.
Badam kheer: Soaked and ground almonds turned to the creamiest kheer. Try this from My cooking journey.
Phool Makahana kheer: Traditional kheer recipe made with foxnuts and nuts is a popular dessert for Holi, Navrathri or Diwali. Check it out from Cook with Renu.
Lauki kheer: Bottle gourd cleverly disguised as a dessert is an incredible idea for a kheer. Do try from Batter up with Sujata.
Hope you have a sweet tooth to hold on to this incredible collection of Indian dessert that is essential to celebrate every festival at its best. Share with us if you have any unique ones you make so we can add it to the collection
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The recent India trip was fantastic. As much as we had fun, there are a couple of things that this India trip ruined for me. One was bread the other was rose milk. That was my simple pleasure which the milk booths used to keep in plenty. During this trip, I searched high a low for some but found none. As soon as we got back and the jet lag faded off, I had to make some myself. Since it has become a kind of rarity, I guess it is best if it is on our blog too.
The gorgeous, pale pink, milk-based drink is a gentle lightly sweetened drink popular in summer. With the juicy crunchy basil seeds added, this summer drink is a popular one for the heat and humidity of the tropics. With flavours of extract of rose and the same as its fragrance, the cold, frothy milk drink is a relief from the heat. The drink Bandung in Malaysia and Thai Nom Yen are all versions of the same. However in this recipe today we have not used the rose syrup that gets utilized in most recipes, rather have gone in to create a natural alternate with fresh rose flower petals.
Milk : boiled and chilled milk is what we use traditionally for this recipe. However, over a period of time, I find Evaporated milk gives a full-bodied thick frothy milk moustache-making consistency. You can use half-and-half or low-fat milk too.
Rose petals: nothing beats that fresh rose petal that gets blended in. Use known sources of pesticides free fresh rose petals or edible grade dried ones. The actual variety that we look for with its fragrance is the panneer rose, the one from which rose water is extracted. Make sure your source is from the edible roses as there are plenty that is just ornamental.
Rose water: since the rose petals may not be fragrant enough, edible-grade rose water is required. If you have plenty of rose petals you can avoid using this.
Red food colour: the pink colour is characteristic of this drink. A small drop or two of natural red food colour will do the job. You can use natural dried beet powder in its place too.
Sweetener: is totally optional. Use honey or sugar to flavour if needed. Since the milk in Australia is much sweeter, I have not used any here.
Sweet basil seeds: this is the exciting part of this drink. Basil seeds are small black seeds often sold in Indian spice aisles as Sabja. This when added to water swells into small jelly globes. They add a lovely touch to the drink and also promote gut health. These are not chia seeds, however, if you cannot get there you can use some chia here.
Soak the basil seeds in about 3 times water. Once you gather the ingredients it is as simple as blending them together all except the basil seeds. Once frothy pour into tall glasses and top with the bloomed basil seeds. Check the recipe card below for detailed instructions and exact measurements. YOu can pin the same from th recipe card on to your board if saving for later.
It is a milk-based drink, however, using soy or almond milk gives a delicious vegan pink milk without a huge change in flavour. In fact, I love to use soy milk as my choice for the vegan version. The rest of the ingredients are the same.
The freshly blended rose milk is certainly frothy. However, it is an easy drink to make and store in the refrigerator. It stays good for upto 3 days with regular milk and about 7 days with Evaporated milk. Keep it in a sealed bottle or a small covered pitcher to have on hot days. You can mix in the basil seeds too. They stay at the bottom, so stir well before pouring out the drink for yourself.
Apple celery green juice
Nectarine fizz
Fresh fig milkshake
Strawberry lassi
Cherry watermelon smoothie
If you have spent your childhood in the tropics, I am sure you would have also had a version of this. Pink milk as it is fondly called us now revived for me. Try out this caffeine-free, afternoon pick-up and rate us using the star system below. Share in the comments your childhood experiences with the easy thirst quencher. Subscribe to us for new recipes or visit us often.
Enjoy your glass while I get some more.
This classic dessert Gil-e-firdaus is commonly known as Kaddu ka kheer/ Kaddu ki kheer, as Bottle gourd is known as Kaddu in Hyderabad. As The holy month of Ramadan sets in, the intoxicating aroma of Haleem, Kababs and various desserts linger in the air around the bustling streets of Hyderabad. This divine Gil-e-firdaus a.k.a Kaddu ki kheer is also sold in the small eateries and stalls on the streets. It’s rich and luscious consistency makes it absolutely irresistible.
The addition of khoa(khoya), cashew paste, and simmering sabudana and bottle gourd in full-fat milk makes it utterly creamy and divine.We have used Sabudana and kaddu(bottle gourd) here, but some add finely ground basmati rice as well to make it aromatic and more creamier. But simmering everything on low flame for longer period time is the key for this divine pudding.
Substitute the full fat milk with plant based milk like coconut milk/soy milk/almond milk. And also substitute the Khoya with Cashew paste or Almond paste to get that rich consistency.
Let’s get into the recipe now, before that check out more desserts from my blog.
If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .
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Basava kajjam is an age-old traditional dessert prepared using Moong dal, whole wheat flour, milk, jaggery and nuts. And what makes this dessert special is the mini wheat flour balls, we call them as undalu. Traditionally they are shaped as tiny balls similar to the size of split moong dal. Making these tiny wheat flour balls requires huge amount of patience, but trust it is all worth it. Just a tablespoon of this dessert will take you back to your grandma’s kitchen.
This traditional dessert is absolutely comforting, and nourishing, each spoon of this dessert feels like a warm hug. Even though I’m from Telangana, I have never tasted or heard about this dish until my dear friend Chandana has shared her heirloom recipe with me. She was sweet enough to share the details of the recipe and allowed me to share it with you all. Please do checkout her Instagram page, she’s a passionate cook and has immense love for her culinary heritage of Telangana.
She told me that her Grandma used to make this dessert specially for her in her childhood. And that this dessert is traditionally made on festivals like Maha Shivaratri and Bathukamma as an offering to the deity. Also I have done a little research on this regional delicacy, where some people call this dish as BASAVA GARJANAM. With the rustic Telangana dialect, the name could have been slowly settled as BASAVA KAJJAM.
Initially we need to soak the lentils for about an hour or two, which helps in cooking the lentils quickly. In the meanwhile we need to make a firm dough of whole wheat flour. Rest the dough for 30 min, later make tiny balls/undalu using dry flour and keep aside.
Now we need to cook the wheat flour balls in the boiling water, add soaked moong dal and cook until the wheat flour balls are 90% cooked. Add in jaggery, milk and cook for 5 more min. Later roast some nuts in ghee and add it to the cooked moong dal and wheat flour balls. Basava Kajjam is all ready to Serve now.
You can make this dish VEGAN-FRIENDLY by substituting the regular cow milk with plant based milk. Skip roasting the nuts in ghee and add them directly while cooking the wheat flour balls.
And if you have GLUTEN INTOLERANCE, I would suggest you to use gluten-free flour to make Undalu/balls.
Checkout more traditional festive foods and more Telangana delicacies.
If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.
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Sweet potatoes have a dense fiber composition, and it satiates the hunger for longer periods. Hence, in Indian subcontinent we widely use it as fasting food. On Maha Shivaratri, majority of devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated. And sweet potatoes are fast friendly, filling and healthy. So these Bakshalu makes a great recipe to make on this coming Maha Shivaratri.
The festival of ‘Maha Shivaratri’ which literally translates to ‘the greatest night of Shiva’ is one of the most revered Hindu festivals across the Indian subcontinent. The Temples across the nation witness an outpour of devotees who gather around the Shiva Linga with their abundant offerings to appease Lord Shiva. Prayers and vigils go on throughout the night of Maha shivaratri. But what makes the festival special is its characteristic fasting or the Maha Shivaratri Vratam. The vratam marks a very high significance for every Shiva devotee, with some opting to even go on fasting through the day without a single drop of water. But majority of the devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated.
Bakshalu are a traditional delicacy, that we make on festivals or special occasions as an offering to the deity. These bakshalu are stuffed flatbreads, which can be made sweet or savory. In the Telangana region, Bakshalu are a traditional dessert or sweet and it has various stuffings. And stuffings like chana dal, moong dal, sesame seeds, sweet potato, Kova, etc. are used.
Now call this bakshalu poli or Holige, obbattu, bobbatlu, burelu, polelu, vedmi, boli this one dish has many names and avatars across diverse India.
In certain regions of Telangana, people call these Kanda gadda bakshalu as Mouram gadda polelu or mouram gadda bakshalu. This Kanda gadda bakshalu are specially prepared for the Maha Shivaratri festival for the kids, as they are fasting friendly and filling too.
Like every other flatbread, this bakshalu can be either made with Maida/all-purpose flour or Whole wheat flour. And I like to use whole wheat personally as it’s more healthy and that’s what I have grown up eating. So if you prefer using All purpose flour or maida please feel free to use it according to your convenience.
Stuffing – First step steam the sweet potatoes, later mash them with jaggery / sugar, and keep them aside.
Now the kind of sweet potatoes we get in India are quite fibrous and stays firm when boiled or steamed. They doesn’t require any further cooking after steaming them. You can just steam/boil them, peel the skin, mash them with jaggery powder/sugar.
And as I’m staying in the US, the sweet potatoes, which I get here are quite soft, when I steam/boil them they turn very mushy. Hence, I cook the mashed sweet potatoes slightly until they turn firm.
Dough – This bakshalu can be made with two kinds of dough, One is the wet dough that has been soaked in oil for hours and the other is a semi-hard dough that we regularly use to make roti. If you are using slightly firm sweet potatoes that we get in India, I would recommend you to use the firm dough. And if you are using the American variety of sweet potatoes then go for the wet dough.
You can skip the ghee part while roasting the Bakshalu or stuffed flatbread to make it vegan-friendly. If you have Gluten-intolerance, please substitute the whole wheat flour with gluten free flour to make these Bakshalu.
These Kanda gadda bakshalu/polelu are traditionally served with warm milk. But a simple drizzle of ghee on warm Bakshalu is good enough for savoring.
Checkout more traditional festive foods and more Telangana delicacies.
If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.
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Banka or Gond is an edible gum collected from hardened sap sourced from wild-growing acacia plants. Banka is a Telugu(more in Telangana) term for glue or gum substances, hence the name.
Edible gum has a lot of medicinal value. It not only cures heat-stroke yet it even combats constipation, improves the health of skin and hair along with increasing our overall immunity. My grandmother used to say that winter is the perfect time when your body has the maximum capacity in absorbing calcium. And this edible gum helps in soothing inflammation, lubricates joints, and reduces joint stiffness caused by arthritis. Besides protecting against cold, gond is used to heal wounds. It is also known to treat cardiovascular ailments and chronic kidney diseases.
Banka laddu or Dinkache ladoo or Gond Ke laddu, as the name suggests are prepared with Gond or Edible Gum. It is a popular sweet, that is made in Many regions across India during winters.
The recipe I’m sharing here is an heirloom recipe that has been passed down from many generations. And our version of Edible gum laddu calls Dry Fruits, Nuts, Seeds, and lots of ghee. This laddu is usually looked at and served as a medicinal food rather than a delicacy. Hence it is mostly served with a glass of warm milk first thing in the morning.
These nourishing energy balls are considered very healthy to consume in Winters due to their rich ingredients which are warm and keeps our body protected from the chilly winters. Also, these are made for postpartum mothers or lactating mothers, which helps to keep the body warm and helps in lactation. These Banka laddus are great nutritious snacks for kids and toddlers, as they are rich in iron, calcium, and protein.
With diverse cultures and cuisines across India, the foods have regional influence and hence it varies with each region. You can see many Gond ke laddu recipes on the internet, where some add whole wheat flour, and some just use dried fruits and nuts. Unlike many recipes of Gond ke laddu you find on the internet, we don’t roast or puff of gond crystals. Instead, we just grind them as is, and we do not roast any ingredient too, just powder up everything and add piping hot ghee to shape the laddus.
Check out more delicious desserts and Indian sweets from my blog.
Palm jaggery whole wheat biscuits
If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.
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Our country India is full of versatility, different traditions, cultures, and tastes. If we talk about Indian cuisines then Indian sweets need no introduction at all. In India, sweets are called “Mithai” which is an important element in Indian cuisine because without sweets any ceremony is totally incomplete. When it comes to food, Indian sweets are popular all over the world for their distinctive taste and unique flavors. Different places in India have different cultures, traditions, and tastes. From north to south when the place changes then their taste and preferences of food also change. Indian sweets take attention to all festivals, functions, and different celebratory occasions because they are colorful, mouth-watering, and delicious in taste.
Oder Food on Train and Get Attractive Discounts
Apart from having sweets they also love to gift them to their loved ones. According to a recent survey it is found that nearly eight out of ten Indians choose clothes and sweets as the most preferred gift items which means that 77 percent of Indians choose sweets to gift their close ones. Indian sweets don’t need a long list of ingredients because there are only a few common ingredients that are used in Indian sweets like Milk, condensed milk, cardamom, flour, sugar, nuts, ghee, and khoya (a semi-solid dairy products made by slowly boiling milk until it thickens). Indian sweets are enough to thrill your taste buds and stimulate your senses with their flavourful and unique taste.
Our country India not only has a rich cultural history but also it is associated with sweets that have an old history as well. Do you know? Indians were the first to refine sugar, at around 500 BC and by 300 BC. Every Indian sweet has its own history that is very interesting just like the oldest reference to jalebi was made in the 15th century. The origin of sweets in our country and subcontinent has been traced to at least 500 BCE. In ancient Sanskrit literature, Rigveda mentions a sweet cake made of barley, Hence Indian sweets history is very interesting.
Also, read: Enjoy Continental Dishes on Train
Words are not enough to describe the popularity of Indian sweets because sweets are something that attracts a large number of people in our country. For Indian people, sweets are the best way to express their feelings because they offer /serve sweets on each and every occasion. It is very popular in India that “kisi bhi subh kaam se pehle meetha khana chahiye” (have something sweet before beginning some auspicious work) Hence they prefer sweets more than any cuisine.
Now, you can have popular Indian sweets while traveling via train because IRCTC-authorized e-catering service RailRecipe is here to serve you the best during your journey. We are linked with multiple e-catering partner restaurants that are FSSAI approved and deliver fresh healthy and hygienically prepared food on trains. So, now you can order your favorite sweets on the train. Some of the most popular Indian sweets are mentioned below that you can order while traveling on a train.
If we talk about Indian sweets then Gulab Jamun needs no introduction because it is one of the most popular Indian sweets due to its delicious taste and silky texture. Apart from other sweets, Gulab Jamun is popular all over the world. From east to west and north to south this sweet dish has its own fan following. Gulab Jamun is basically soft delicious small balls made with milk solids, flour, and a leavening agent, after that these balls are fried in ghee and soaked in saffron and cardamom flavored sugar syrup and enjoyed.
It is believed that Gulab Jamun originated in India but it is not true because this sweet dish was first prepared in medieval India and was derived from a fitter that Central Asian Turkic invaders brought to India. It is also said that Gulab jamun was accidentally made by the Mughal emperor Shah Jahan’s personal chef. God knows what the exact truth is but this sweet dish is enough to satisfy your sweet cravings. So, next time whenever you travel via train don’t forget to order delicious Gulab Jamun with RailRecipe.
If we talk about winter sweet dish then Gajar ka Halwa or carrot halwa will be the first that strikes our mind Because fresh red carrots (Gajar) is only available in the winter season. This sweet dish is popular in north India but people from all over India love this cuisine due to its unique flavor. This halwa is made with fresh-graded carrots, full-fat milk, ghee, and sugar and garnished with dry fruits. Now, you can order your favorite Gajar ka halwa while traveling by train with RailRecipe.
Ghevar is a disc–shaped sweet cake made from ghee, flour, and sugar syrup and topped with Rabdi (sweet condensed milk) and dry fruits. Ghevar originated in India and especially it is a Rajasthani cuisine. Apart from Rajasthan, this sweet dish is also popular in other stared like Haryana, Gujrat, Delhi, and Uttar Pradesh. This sweet dish tastes very delicious and comes in different varieties like Mava Ghevar, Malai Ghevar, paneer Ghevar, etc. Now, you can order this unique sweet dish while traveling on a train all you need to do that just order on RailRecipe App or you can also call us at 8448440386.
Some Indian sweets need no introduction and Rasgulla is one of them because of its delicious taste and soft and spongy structure. It is also known as Rosogolla or syrup-filled roll and it is popular all over the country but especially in Kolkata. Rasgulla is one of the most popular Indian sweets and doesn’t need a long list of ingredients because it just needs Indian cottage cheese and sugar syrup. Rasgulla is basically a juicy milk-based sweet dessert loved all over India.
JALEBI is a very popular Indian sweet snack cum dessert originating in Western Asia and loved all over the country. Jalebi is a spiral-shaped Indian sweet made by frying method and takes very less time in making. It is made with maida (all-purpose flour), gram flour, and sugar syrup. It is sold in all sweet shops in our country but it is also a popular street food sold by many street vendors in western and northern Indian cities and towns. In some states like Gujrat people consume Jalebi as breakfast. Now, you can have this amazing sweet snack while traveling via train by placing your order on RailRecipe.
Mysore Pak is a popular and traditional sweet dish of Mysore in the Karnataka state and also Tamil Nadu, prepared especially during Diwali or other festivals. Mysore Pak is made with three ingredients- gram flour, ghee, and sugar. This sweet dish is popular due to its unique taste and flavor. The taste of Mysore Pak is enough to stratify your taste buds this traditional sweet dish is made with a unique combination of pure desi ghee and gram flour.
Kaju Katli is known as the “King” of Indian sweets due to its high demand and expensive rate in the Indian market. It is a delicious traditional north Indian sweet made with cashew nuts (Kaju), sugar and cardamom powder. It is a very popular Indian sweet and probably the most gifted one during Diwali or other festivals. Kaju Katli is also known as “Kaju Barfi” by Indian people. Kaju Katli is one of the most delicious desserts of all time. So, next time whenever you will travel by train then do not forget to order delicious and mouthwatering Kaju Katli on the train on RailRecipe.
If you are from Andhra Pradesh then Khaja needs no introduction for you because it is very popular in this state. Khaja is an Indian sweet made by deep frying flour and ghee mixture. It is a traditional coastal dish that is prepared from a few ingredients; it is essentially layered fritters dunked in sugar syrup. Khaja is very famous in Bihar and Uttar-Pradesh as well.
Motichoor laddu is one of the most popular Indian sweets with a huge fan following. In India, any festival or function is totally incomplete without motichoor laddu due to its soft texture and delicious taste. This sweet is also used for offering God and Goddesses as Prasad during festivals and auspicious occasions. This laddu is prepared from tiny gram-flour balls, sugar syrup, and other flavorings. The small and tiny gram-flour balls are fried in hot ghee and then soaked in sugar syrup infused with different flavors like saffron, cardamom, and rose water.
If we talk about authentic Indian sweets then Rasmalai needs no introduction because it is one of the most popular Indian sweets due to its super soft and spongy texture and delicious taste. Ras malai is known as the royal sweet often served at weddings and eaten on special occasions. Ras malai is nothing but soft and spongy cottage cheese balls dunked in silky sweet Kesar-flavored milk. Ras malai is also called ross malai which is a super classic and royal Bengali dessert. So, next time whenever you crave something super delicious and tempting then kindly order your favorite Indian sweet from RailRecipe.
See more: Top Indian Foods You Should Try Once in Life
RailRecipe is working so passionately to deliver the best and most delicious food in your train boogie. So, next time whenever you crave something sweet then we are here to satisfy your soul by providing you with healthy, fresh, and hygienically prepared food on the train. All you need to do that just place your order on our official website www.railrecipe.com or you can also call us at 8448440386.
Indians don’t need a special occasion to have dessert, especially when it’s sweets because they love sweets the most. If you are worrying about how you can order your favorite sweet during your train journey then here I have mentioned the step-by-step process of ordering food on RailRecipe.
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