Crunchy on the outside and juicy inside, rustic golden spirals that make a centerpiece at every festival in India – Jalebi! People like it for breakfast and people like it for dessert. Some like it hot and crispy, others prefer it soft and at room temperature. It can be either served with sweet rabdi or with cold sour yogurt. It’s tough to not pick one when you see a pile of Jalebi gleaming in golden syrup.
The term literary translate to rosho (syrupy) golla (round dumpling/balls)! Soft spongy cheeseballs soaked in syrup, Rasgulla/Roshogollais a famous Eastern India dessert. It needs just 5 ingredients (milk, sugar, vinegar/lemon juice, water, cardamoms for flavor). While the recipe of Roshogolla sounds very easy, it’s definitely one of the trickiest Indian dessert to perfect. I have explained everything in detail along with a VIDEO with all the key tips.
Kaju Katli, also sometimes referred as Kaju Barfi, is one of the most favorite Indian sweets. It’s fudgy, rich and melts in the mouth. Kaju refers to cashew and Katli refers to thin slices. It is also a popular festive treat, especially on Diwali. As a kid, I didn’t have a sweet tooth and there were probably few sweets that I would really enjoy. Kaju Katli was definitely one of them. This thinly sliced cashew fudge is gluten free and needs only 3 ingredients!