Laddu.
How well do you know your Indian desserts? Long ago, they were often available only during festivals like Deepavali or special occasions such as weddings, but these days many of the sweet treats are readily available at Indian eateries throughout the year. — Compiled by PATSY KAM1. Laddu
1. Laddu
One of the most common and traditional Indian sweet found in Malaysia, the laddu (or laddoo) is made from small balls of chickpea dough soaked in sugar syrup or jaggery. Variations include motichoor laddu, besan laddu, coconut laddu, rava laddu, boondi laddu and shahi laddu, depending on which Indian state it hails from. Originally, it was created for health reasons before it took a sweet turn with the introduction of imported sugar by the British to India, which enabled mass production of this sweet treat.
2. Jelebi
Jelebi.
The golden, translucent sweet snack is usually crispy yet sticky at the same time, made by frying plain flour (wheat) batter made into pretzel-like shapes, and soaked in sugar syrup. It is said to come from Ariana, or what is known as Afghanistan today. Food experts also say that it might have some Middle Eastern history.
3. Coconut candy
Sweet coconut candy.
Made with condensed milk, sugar and grated coconut, this is a very textural sweet candy, usually found in shades of pink or green. A bite of the sugary coconut-ty chunk will take one down memory lane as it was easily available back in the day and one of the easiest/cheapest desserts to make. This is not to be mistaken for another typical coconut candy, made with pure ghee and is more similar to barfi. Probably the most universal of Indian sweets, this candy is also proffered as a Western dessert so some may argue that it is not really an Indian dessert. Some websites even say it originated from Malaysia as you also find this being served during Hari Raya.
4. Gulab jamun
Gulab jamun.
It is made from milk solids (khoya) that’s obtained from boiling milk over low heat until the water has evaporated. These days, modern recipes use dry or powdered milk. It is sometimes accompanied by dried nuts such as almonds and cashews to enhance the taste and provide texture. A characteristically super sweet dessert as it sits in caramelised sugar syrup. Interestingly, World Gulab Jamun Day is celebrated on Oct 10 as of 2020. It has also been declared the national dessert of Pakistan. Its origins can be traced back to Persia before it was later introduced to the Indian subcontinent.
5. Gajar ka halwa
Gajar ka halwa.
A carrot pudding of sorts made out of grated carrots, milk, sugar, ghee and nuts, it is deemed one of the lighter Indian desserts. It is considered nutritious as it is not as fattening or sweet as other Indian desserts. The word “halwa” comes from the Arabic word “hulw”, which means sweet. It can be traced back to Middle Eastern countries, with cooking methods originating from the Ottoman Empire.
6. Kulfi
Kulfi.
This dairy dessert is akin to ice-cream as we know it, but presents itself as a denser and creamier version than its Western counterpart and doesn’t melt as fast. It comes in various natural flavours such as rose, mango, cardamom, saffron and pistachio. The name is Persian in origin, and Delhi is said to be its birthplace when it surfaced during the Mughal Empire.
7. Barfi
This is a milk-based candy with a fudge-like consistency. Sometimes, fruits, nuts and other flavorings may be added for different varieties, as well as food colouring. Its origins can be traced through its name which comes from the Persian and Urdu word “barf” for snow. It is also popular in Pakistan and India, especially in north India.
8. Mysore pak
Mysore pak.
Rich, luxurious cookie-like, this sweet is both buttery and nutty, and melts in the mouth. Made using just three ingredients – gram flour, ghee and sugar – dished out in generous amounts, and sometimes cardamom is added. Its origins is clearly reflected by its name, Mysore which is in Karnataka, India. It is also popular in Pakistan and Bangladesh.
