Discover The Nuances of Rich Heritage of Indian Sweets

Milk-based sweets have always been honored in India for offerings made to the deities. Desserts like payesh, kheer or payesam are famous across the subcontinent. They are the symbols of happiness, and prosperity. .

Tilgul (Sesame Jaggery Ladoo)

In Maharashtra, it is customary to exchange tilgul ladoos with friends and family, accompanied by the phrase "Tilgul ghya, god god bola" (Take this tilgul, and speak sweetly). The ladoos represent the warmth of relationships and the spirit of goodwill during this festive time.

Ingredients:

• 200 gm sesame seeds
• 150 gm jaggery (grated)
• 50 gm desiccated coconut (optional)
• 3 gm cardamom powder
• 1 tbsp ghee (clarified butter)

Method:

1. In a pan, dry roast the sesame seeds over medium heat until they turn golden brown and start to pop. Remove from heat and set aside to cool.
2. In a separate pan, add the grated jaggery and a tablespoon of water. Heat gently until the jaggery dissolves completely and forms a soft ball when dropped in cold water.
3. Once the jaggery syrup is ready, add the roasted sesame seeds, desiccated coconut (if using), and cardamom powder. Mix well until everything is coated with the syrup.
4. Grease your hands with ghee and take small portions of the mixture. Roll them into small balls while they are still warm.
5. Allow the ladoos to cool completely before storing them in an airtight container.

Chikki (Peanut Brittle)

We have all enjoyed chikki as children. Its amazing texture and the fact that it could be broken, made it shareable among friends and cousins. It is particularly made in the winter months and enjoyed all year round.

Ingredients:

• 250 gm roasted peanuts (shelled)
• 200 gm jaggery (grated)
• 1/2 tsp ghee (for greasing)
• 1/4 tsp cardamom powder (optional)
• Water (as needed)

Method:

1. Grease a flat surface or a tray with ghee to prevent sticking.
2. In a pan, add the grated jaggery and a few tablespoons of water. Heat gently until the jaggery dissolves completely and reaches a hard-ball stage (about 130°C).
3. Once the jaggery syrup is ready, add the roasted peanuts and mix well until the peanuts are evenly coated.
4. Quickly pour the mixture onto the greased surface or tray. Flatten it using a rolling pin or your hands (be cautious as it will be hot). If using, sprinkle cardamom powder on top for added flavor.
5. Allow the chikki to cool completely before cutting it into desired shapes and sizes. Store in an airtight container.

Read more about Maharastrian sweets here!

Sandesh

The 19th Century Bengal saw innovation in techniques of traditional dessert making. One such delicious cultural exchange between the West and India is the 'sandesh', which gained popularity in and around Kolkata. Sandesh is made from chhena (freshly curdled cheese) and is often flavored with cardamom, saffron, or fruit purées, providing a delightful taste and texture.

Ingredients:

• 1 lt full-fat cow milk
• 2 tbsp lemon juice (diluted with 2 tbsp water)
• 3-4 tbsp powdered sugar (adjust to taste)
• 3 gm cardamom powder
• A few saffron strands (optional)
• Chopped pistachios or almonds (for garnish)

Method:

1. Boil the milk in a large pan over medium heat. Once it starts boiling, turn off the heat and gradually add the diluted lemon juice, stirring gently. Cover and allow it to rest. The milk will curdle, separating into whey and chhena. Strain this mixture through a muslin cloth or a fine sieve. Rinse the chhena under cold water to remove any lemony taste. Hang the muslin cloth for about 30 minutes to drain excess water.
2. Once the chhena is ready, transfer it to a plate and knead it with the base of your palm thoroughly for 7-10 minutes until it becomes smooth and soft, without any grainy texture. Be patient. Don’t put in a mixer. 
3. In a non-stick pan, add the kneaded chhena and sugar. Cook on a low flame, stirring continuously. The chhena will release moisture, but keep stirring until it thickens slightly and comes together as a soft dough. This should take around seven to eight minutes. Avoid overcooking, as it can make the sandesh crumbly.
4. Turn off the heat and mix in cardamom powder and saffron strands, if using. Let the mixture cool for a few minutes. Once cool enough to handle, shape the sandesh into small balls or flatten them into discs. You can also use molds for decorative shapes.
5. Garnish with chopped pistachios or almonds and rest under the fan for 30 minutes to set. Serve at room temperature.

The Mysore Pak is another dessert delicacy emerging out of the royal kitchen of Mysuru. Follow the link, make a batch and share with friends and family today!