Indian sweets

www.haldiram.com

www.amul.com, the taste of india

My favs -
In halwas - Gajar ka halwa (Carot halwa) & Moong ka halwa (made of yellow mung/moong dal)
Mathura ka Peda
Agre ka Petha
From Bengal- Rossogolla & Mishti Doi, Sandesh
From North- Jalebi, Ras Malai, Gulab Jamun, Malai Burfi
From Indore - Doda Burfi
For Summer - Sweet Lassi
From South - Mysore Paak
From Nagpur - Haldiram's Son Papdi & Orange Son Papdi, Orange Burfi

Rossogolla!!! don't forget to lick the oozing syrup from elbow to all the way to the tip of the fingers

My Fav: Gulab Jamun (Jam Phal)

For the picture of sweets:

http://www.haldiramusa.com/sweets.ph...c62776f2e43e48

Kanbe, if its too sweet for you, then you are out of luck. I think the indian palate has been desensitized due to over exposure to sugar and salt. I fnd most of the food there too sweet or salty too, but most indians find it just right. The same sweets that you have already tried and foudn too sweet, can be made less sweet. You just have to find the right place. Good Luck.

Merchant: My theory is that Goodness Gracious Me invented the Rasmali reference, but I bet it caught on with lots of people.

Sweet dishes, rather than sweets, which are worth trying: Kesari, a kind of Halva made with semolina (and food die? ). Payassum, which is milk with vermicelli, raisins, nuts and spiced with cardamon. Pongal, which is (I think) made of sweetened rice.

Someone please correct my spellings!

I see it sitting there in the dish in the sweets shops and think the wickedest thoughts . . .

The best halwa I had in India was Tirunelveli halwa. I brought back quit a bit along with the usual milk candy to share with people at home and at work, but they were put of by the looks of it. Too bad, because the taste is very good. I was told there is a popular song about Tirunelveli halwa, does anyone know it?

Another sweet that I liked very much was made at the home of a friend, and she gave me the recipe:

Recipe for Pasayam

Boil a little milk
Add sweetened canned milk (in India they use Milk Mate)
Add roasted vermicelli
Fry some raisons and cashew nuts in ghee and add to the Pasayam
Add some cardomman seed
Serve!

Dodi, do you know what the base is for the Tirunelveli halwa? Is it a dal?

Beach, do you have an opinion on Haldiram's tinned rossogollas? (Or maybe, all Haldiram's rossogollas are tinned??)

Everybody else, no mention of qulfi! (Or falooda, but I'm not going to champion that one.) Shrikhand, kheer, burfi, jalebis.......on and on. Here's 8 pages of photos to drool at.

I was told it's a wheat based halwa.

They aren't. Haldiram's rasogullas come in bottles too.

The best tinned rasogullas are the ones by C.Das(hope I've got the name right), in Kolkata.

If anyone's ever in Dehra Dun, try out the sweets at Kumar's. There are two branches but both are equally delicious - they're even ISO 9001 certified so you know they're hygenic
Their rasmalai is delicious (eat there or get a takeaway clay pot full), and their barfis are excellent. If you're not sure about the sweets, ask for a taste before you buy (most sweet shops will let you try a little).

I also love Soan Papadi - the really dry crunchy type is fantastic!

bowing to local sensibilities, Silicon Valley, Calif. now boasts a sweet shoppe with several non-sugar barfi like sweets.
Alas, they do lose something in the translation

partially - the actual name is k. c. das. they have branches in bangalore also. rasogollas are sold in trains by the pantry car staff - both haldiram's and k. c. das's.

A folded, paper-thin sweet (of pounded rice ! ) is made only in the Godavari region, and just melts into your mouth
it's heaven

you do get cheap imitations in cities like chennai ,bangalore ..but nothing like the original