11 most popular west indian sweets

                                     11 most popular west indian sweets 

1.ICE HALWA 

ICE HALWA,An Indian delicacy called ice halwa is created using milk, starch or flour, and a variety of flavorings and garnishes. It is presented in square, thinly rolled sheets. This dessert has long been connected to Mumbai. The main components are typically milk, ghee, sugar, cornstarch, or sooji (semolina).

The mixture is rolled into a thin sheet after being cooked and thickened, and it is then decorated, usually with slivered almonds and pistachios. After being chilled and set, thinly rolled sheets are then divided into smaller pieces. This dish typically has a cardamom flavor, and in addition to the conventional white version, it frequently has saffron, which gives the treat a vivid yellow hue. 

DESCRIPTION OF ICE HALWA

Principal Ingredients

Milk,Semolina,Corn...,Sugar,Ghee,Almonds,Pistachios,Cardamom.

2.DOODHPAK

Doodhpak, a dish made with milk, rice, and sugar, is a staple of Gujarati and Parsi cuisine. It is often flavored with a variety of dry fruits and nuts, including almonds, pistachios, cashews, and charoli (also known as chironji), as well as spices like cardamom, nutmeg, or saffron.

This traditional creamy dessert from India is traditionally made for festivals and special events, and it is sometimes eaten with warm puris (fried puff pastry) or pakora (crispy fried Indian snacks) on the side.

DETAILS ABOUT DOODHPAK

PROVIDE WITH

fried puris pakora

3.BEBINCA

A typical Indian layered cake from Goa, the bebinca was first created there under the influence of Portuguese cuisine. Flour, ghee, sugar, coconut milk, and egg yolks are used to make the cake. Each layer of the batter is spread on a grill or baked in the oven before the subsequent layers are built on top of one another during the lengthy and difficult preparation procedure.

Sometimes caramel is added to half of the batter, which causes the color to shift to a slightly darker shade and creates distinctly different alternate layers. The typical layer count is between 7 and 16, which is the maximum permitted by bebinca purists. 

DESCRIPTION OF BEBINCA

Principal Ingredients

Flour,Coconut milk,Egg,Ghee,Sugar 

4.KARANJI 

 Deep-fried, crescent-shaped karanji is mostly connected to Maharashtra. It is made of thinly rolled dough and a filling of crushed cashew, almond, or pistachio nuts, cardamom, and fresh or dried coconut.

It occasionally contains raisins, poppy seeds, jaggery, and rava (semolina). The pastries are folded into a half-moon shape and deep-fried till golden. Traditionally, Diwali or Holi festivals are when people enjoy karanji. It is comparable to the baked or fried northern Indian gujiya, which is frequently made without coconut and can be baked or fried.

5.MOHANTHAL 

A celebratory Indian dessert called mohanthal is produced by sautéing gram flour, ghee, and milk in a pan until the mixture turns brown and aromatic. Next, the mixture is covered with hot sugar syrup, and then chopped nuts like pistachios and almonds are sprinkled on top to complete.

The resulting fudge-like dessert is sliced into the desired shapes before serving after setting in a greased tray. Mohanthal, an essential mithai (Indian sweet) on festivals like Diwali and Janmashtmi, is typically infused with aromatic spices like cardamom powder, saffron, and occasionally, rose essence. 

DESCRIPTION OF MOHANTHAL

6.AMRAS 

Aamras is often consumed as a dessert and is just puréed mango pulp. It is produced from sliced or diced ripe and juicy mangos that have been pureed into a creamy, sweet, and aromatic concoction. The sweetness of the finely puréed cream is typically provided by ripe mangoes, although it can also be enhanced with jaggery or sugar.

It can sometimes be simply improved by adding saffron, dry ginger, or cardamom, but because of its versatility, there are many different variations that can be made. Aamras is a traditional summer delicacy, but canned versions are also offered all year round. 

7.CHIKKI 

A sweet snack called chikki is typically made with groundnuts and jaggery. Due to its high protein and iron content, groundnut chikki is very well-liked in India as a healthy snack. Chikki is typically made with peanuts, although it can also be made with cashews, almonds, and walnuts.

Added dried fruits like apricots and raisins are another variant. Despite being widely consumed across the nation, chikki is a Gujarati dish. The earliest chikki manufacturer in India, Mr. Maganlal, created this delightful snack in 1888 when the railway line was being built and the employees needed something wholesome and flavorful to eat. 

8.BASUNDI 

A common Indian delicacy called basundi is made of thickened, sweetened milk with chopped nuts including almonds, cashews, and pistachios. The dish typically has saffron and cardamom flavors. It is customarily made for Indian holidays like Gudi Padwa, Bhai Dooj, Raksha Bandhan, and Diwali.

Basundi is a popular dish served during fasting or at Indian weddings because it is creamy, sweet, and tasty. It has been served as a milk dessert for generations in India, and is particularly well-liked in the states of Maharashtra, Gujarat, and Karnataka, despite the fact that its origin is unknown. 

But i want more people to know about this sweet so that i does not remain unknown.

9.SHRIKHAND 

Shrikhand is a well-known Indian yogurt-based dessert that is sweetened with sugar and fruit to give it a rich, creamy texture. It is typically eaten for breakfast in North India and as a dessert after the main course in South India.

In Gujarat and Maharashtra, Shrikhand is also prepared as a festive dish on Janmashtami, the day that Lord Krishna was born. According to a widely accepted belief, the herdsmen used to hang curd or yogurt overnight so they could transport it more conveniently while traveling. 

DESCRIPTION OF SHRIKHAND

Yogurt,Sugar,Cardamom,Saffron,Milk,Pistachios.

10.MODAK 

The delicious Indian dumpling known as modak is thought to have come from Maharashtra. Modak is a dish that is popular in India and has several different names. It is also known as modhaka or kadubu in Kannada, mothagam or kozhukattai in Tamil, or kudumu in Telugu, depending on the location.

Regional variations affect the ingredients, preparation, and cooking techniques as well. The most popular kind is ukadiche modak, a rice flour-based, steamed dish that's loaded with a sweet mixture of grated coconut and jaggery. 

DETAILS ABOUT MODAK

Principal Ingredients

Rice Flour,Coconut,Jaggery,Cardamom,Nutmeg,Ghee.

11.GHEWAR 

Ghewar is a delectable Rajasthani delicacy that is most frequently prepared in August or the lucky month of Shravana, which is when the festivals of Teej and Raksha Bandhan fall. Ghewar is a disc-shaped confection consisting of all-purpose flour and sugar syrup that has a texture similar to honeycomb.The traditional dessert Ghewar comes in a variety of flavors, including mawa and malai. Here is a simple, hassle-free recipe for ghewar that you can quickly prepare at home and share with your family to celebrate the holiday.
My name is anmol keshari and my favorite is ghewar, that is why i wrote about in the last.

Now tell me your favorite by commentig

ANMOL KUMAR KESHARI