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Mithai has long been an integral part of Indian culture and cuisine. These decadent sweets are often used to celebrate special occasions and festivals, and have been a part of Indian tradition for centuries. The origins of mithai can be traced back to ancient India, where sweets were often used as offerings to the gods and goddesses.
Mithai is made from a variety of ingredients, such as milk, ghee, sugar, and flour, and can be classified into several types. Some of the most popular types of mithai include barfi, ladoo, peda, rasgulla, and gulab jamun. Each type of mithai has a unique taste and texture, and is often associated with a particular region in India.
For many Indians, mithai is not just a dessert, but a way of life. It is deeply ingrained in the culture and traditions of the country, and is often given as a gift to family and friends. From weddings to religious ceremonies, mithai is an essential part of every Indian celebration.
In this article, we will take a trip down memory lane and explore 10 classic mithai recipes that rule our hearts. These recipes have stood the test of time and continue to be popular among Indians of all ages. So, sit back and indulge in the nostalgic flavors of these beloved sweets.
Bengali Sondesh
A classic Bengali sweet, Sondesh is made with fresh paneer and sugar, and flavored with saffron and cardamom. To make the paneer, bring milk to a boil and add lemon juice or vinegar to curdle the milk. Transfer the paneer to a pan after straining the curdled milk through a cheesecloth to separate the whey.Cook the paneer on medium heat, stirring continuously until it becomes slightly dry. Add sugar and cook for another 5-7 minutes. Add saffron and cardamom powders and mix well. Once the mixture comes together, transfer it to a greased plate or mold and let it cool. Cut the Sondesh into desired shapes and garnish with chopped pistachios or saffron strands.
Taste: sweet, creamy, and aromatic
Total Time: 45 minutes
Prep Time: 15 minutes
Rasgulla
A spongy, syrupy sweet from East India, Rasgulla is made with chenna (cottage cheese) balls cooked in sugar syrup. To make the chenna, boil milk and add lemon juice to curdle it. Strain the curdled milk through a cheesecloth to separate the whey and knead the chenna to make a smooth dough. Shape the chenna into small balls and cook in a sugar syrup until they double in size. Let the rasgulla cool in the syrup and serve chilled.
Taste: sweet, spongy, and syrupy
Total Time: 1 hour
Prep Time: 30 minutes
Calories per serving: 140
Gulab Jamun
A popular dessert in India, Gulab Jamun is made with milk powder, flour, and ghee, and flavored with cardamom and saffron. Mix the dry ingredients and add milk to make a wet, but pliable dough. Shape the dough into small balls and fry in ghee until golden brown. Soak the fried balls in a sugar syrup flavored with cardamom and saffron, and let them soak for at least 30 minutes before serving.
Taste: sweet, rich, and aromatic
Total Time: 1 hour
Prep Time: 20 minutes
Calories per serving: 150
Barfi
A sweet made with condensed milk, sugar, and nuts, Barfi is a popular mithai in North India. Heat the condensed milk in a pan and add sugar, ghee, and your choice of nuts or flavors, such as cardamom, saffron, or rosewater. Cook until the mixture thickens and transfer it to a greased plate or mold. Let the barfi cool, then cut it into the desired shapes.
Taste: sweet, creamy, and nutty
Total Time: 1 hour
Prep Time: 15 minutes
Calories per serving: 200
Besan Ladoo
A round sweet made with chickpea flour and sugar, the besan ladoo is a popular mithai all over India. Roast besan until fragrant and add powdered sugar, cardamom, and nuts. Mix well with ghee, and shape the mixture into small balls. Store in an airtight container.
Taste: sweet, nutty, and crumbly
Total Time: 45 minutes
Prep Time: 15 minutes
Calories per serving: 100
Jalebi
A sweet and crispy dessert made with flour, sugar, and saffron, Jalebi is popular throughout India and the Middle East. Mix flour, yogurt, and water to make a batter, and let it ferment overnight. Heat oil in a pan and pour the batter in a spiral shape, deep-frying until golden brown. Soak the fried jalebi in a sugar syrup flavored with saffron, and let it soak for a few minutes before serving.
Taste: sweet, crispy, and aromatic
Total Time: 1 hour
Prep Time: 15 minutes
Calories per serving: 200
Peda
A soft and creamy mithai made with condensed milk and cardamom, Peda is a popular dessert in North India. Heat the condensed milk in a pan and add the ghee, cardamom powder, and your choice of nuts. Cook until the mixture thickens and transfer it to a greased plate or mold. Let the peda cool and shape it into small rounds.
Taste: sweet, creamy, and aromatic
Total Time: 45 minutes
Prep Time: 10 minutes
Calories per serving: 200
Shahi Tukda
Shahi Tukda is a popular Mughlai dessert made with fried bread, milk, sugar, and saffron. To make Shahi Tukda, start by cutting bread into triangles and deep-frying them until golden brown. In a separate pan, heat milk and sugar until it thickens and reduces. Add saffron and cardamom powder and mix well. Dip the fried bread triangles in the milk mixture and arrange them on a serving dish. Pour the remaining milk mixture on top and garnish with chopped nuts.
Taste: sweet, creamy, and rich
Total Time: 35 minutes
Prep Time: 10 minutes
Calories per serving: 220
Kheer
Kheer is a classic dessert from India that's prepared using rice, milk, and sugar. Start by washing the rice and soaking it in water for about half an hour. Next, heat up the milk in a pot and incorporate the soaked rice. Cook the mixture over medium heat, giving it an occasional stir, until the mixture takes on a porridge-like consistency. Add sugar and ground cardamom to the mixture and stir until well dissolved. Finally, top the kheer with chopped nuts and saffron strands as a garnish.
Taste: creamy, sweet, and aromatic
Total Time: 1 hour 30 minutes
Prep Time: 10 minutes
Calories per serving: 180
Balushahi
Balushahi is a crispy and flaky Indian sweet made with flour, ghee, and sugar syrup. To make balushahi, mix flour, ghee, and a little bit of baking powder to form a dough. Roll the dough into small balls and flatten them slightly. Deep fry the flattened balls until golden brown. In a separate pan, make a sugar syrup by boiling sugar and water until it thickens. Dip the fried balushahi in the sugar syrup and let it soak for a few minutes. Garnish with chopped nuts.
Taste: crispy, flaky, and sweet
Total Time: 1 hour
Prep Time: 20 minutes
Calories per serving: 200
Sweets are an integral part of our culture and bring a smile to our faces. From the classic Rasgulla to the rich and creamy Kaju Katli, each sweet has a unique flavor and texture that we cherish. These sweets are not only a way to celebrate festivals or special occasions, but also a way to bond with family and friends over a cup of chai. So, the next time you want to indulge in a sweet treat, try making these nostalgic mithai recipes and let their flavors take you on a trip down memory lane.
