Mumbai, the city of dreams, is the curator of dream-like sweets. While wandering through the vibrant streets of Colaba or sipping chai at a local eatery in Bandra, the aroma of freshly made desserts will refresh you. Want to dive into the best desserts the city has to offer? Here is a better idea– let’s know how to make them! While you indulge in the Cadbury cake or a truffle cake, let’s explore the best desserts in Mumbai.
Bombay Halwa
Though previously known as Karachi halwa for its origin, this halwa dessert has become an iconic dish in Mumbai city. Made with cornflour and ghee, this chewy dessert looks like a gem for its vibrant color!
Ingredients:
- 150 gm cornflour
- 300 gm sugar
- 500 ml water
- 75 gm ghee
- 2 gm cardamom powder
- 50 gm assorted nuts (cashews, almonds, pistachios)
- Food coloring (optional)
Procedure:
- First, dissolve the cornflour in 250 ml of water. Make sure there are no lumps.
- In a pan, take the rest of 250 ml of water and add sugar to it. Bring it to a boil until the sugar dissolves and the syrup is being made.
- Gradually, add cornflour mixture to the syrup. Stir continuously to ensure there are no lumps in the mixture.
- Let the mixture thicken. While it is still boiling, add ghee gradually.
- Now add the cardamom powder into the mixture and the optional food coloring to make the dessert look vibrant.
- Add the mixture of assorted nuts into the pan and keep cooking. There will be some residues at the sides of the pan.
- Grease a tray and pour the mixture into it. Let it cool. Once the mixture is set, cut the halwa into square pieces and serve.
- You can also add some chopped nuts on top to garnish.
Mawa cake
Mawa cakes are quite famous in the Irani cafes of Mumbai. These cakes are rich, buttery, and filled with khoya. An ode to the old world, these cakes hold the history of Bombay as one of the most popular desserts in Mumbai. If you’re a fan of the classic pull up cake, this mawa cake will be a new addition to your list of favorites.
Ingredients:
- 200 gm all-purpose flour
- 150 gm khoya
- 100 gm butter
- 150 gm sugar
- 100 ml milk
- 5 gm baking powder
- 2 gm cardamom powder
- 2 large eggs
Procedure:
- Start with preheating the oven to 180°C and greasing the pan with some oil.
- In a bowl, beat the butter and sugar until it becomes fluffy and airy
- One by one, add the two eggs and keep beating them very well. The mixture should be quite fluffy so that the cake becomes fluffy.
- In the same mixture, fold in the flour, baking powder, and cardamom powder.
- Now gradually add the milk and mawa. Be cautious about any lumps being formed. The batter should be quite smooth. All these small details will result in smooth baking.
- Now pour the mixture into the greased cake pan and bake it for 25-30 minutes at 180°C.
- Insert a toothpick into the center of the cake to ensure that it comes clean.
- Before serving, let it cool.
Malai kulfi and falooda
Malai kulfi is that one dessert that helps you with the heat of Mumbai. Pair it with the famous falooda and enjoy the magical concoction. This kulfi is the desi take on the classic ice cream.
Ingredients for the malai kulfi:
- 1 lt full-fat milk
- 120 gm sugar
- 2 gm cardamom powder
- 30 gm chopped pistachios
- 0.5 gm saffron strands
Ingredients for falooda:
- 50 gm vermicelli
- 60 ml rose syrup
- 20 gm basil seeds
- 250 gm full-fat cold milk
- 2 scoops of vanilla ice cream
- Chopped nuts for garnish
Procedure for the malai kulfi:
- In a heavy-bottomed pan, boil the milk in simmer. Stir continuously until the milk is reduced to half.
- Add the sugar and saffron strands to the milk and keep stirring. Let the sugar dissolve completely.
- Let the mixture cook in the simmering heat and let it come to a custard-like thick consistency.
- Now add the cardamom powder for flavoring and chopped pistachios to add additional texture.
- In kulfi molds, pour the mixture. Make sure not to fill the molds completely, only ¾. Otherwise, it will overflow.
- Let them freeze for six to eight hours. Once they are set, enjoy the homemade malai kulfi.
Procedure for the falooda:
- Start with soaking the basil seeds in some water. You can soak them overnight, but 15-20 minutes will do the job.
- Cook the vermicelli in boiling water for five to seven minutes.
- In a glass, add the rose syrup. You can also make some designs on the sides of the glass.
- One by one, add the soaked seeds, vermicelli, cold milk, and scoops of vanilla ice cream.
- Top the glass with some chopped nuts for garnish.
- While you enjoy the malai kulfi, you can top some falooda on the kulfi. Together, they make quite a pair!