Indian Cuisine

Festive, bright orange spheres made from thousands of microscopic, deep-fried gram flour pearls bound together by sugar syrup.

A spectacular Rajasthani dessert. A disc-shaped, porous, honeycomb-like fried pastry soaked in sugar syrup and topped with creamy Rabdi.

Small, dense, semi-soft milk fudges made from slowly evaporated milk solids (khoya) and sugar, deeply flavored with cardamom and saffron.

A rich, deeply flavored South Indian pudding made with roasted moong dal or vermicelli, cooked in coconut milk, and sweetened with dark jaggery.

A soft, granular, moist milk fudge made by cooking fresh paneer (chenna) with sweetened condensed milk and cardamom.

Crispy-edged, soft-centered sweet fried pancakes soaked in a fragrant cardamom-saffron sugar syrup. Often served with Rabdi.

A thick, creamy, slow-cooked dessert made from ground rice paste and milk, traditionally set and served chilled in shallow earthen clay pots.

Sweet, steamed rice flour dumplings stuffed with a mixture of freshly grated coconut, jaggery, and cardamom. Lord Ganesha's favorite sweet.

A decadent Mughlai dessert made of ghee-fried bread slices soaked in sugar syrup and smothered in thick, creamy, saffron rabdi.

A fast, comforting, and deeply aromatic pudding made from roasted semolina, ghee, and sugar, flavored with cardamom.

A legendary South Indian sweet born in the royal kitchens of Mysore. A rich, porous, melt-in-the-mouth fudge made of roasted gram flour, sugar, and copious amounts of ghee.

Traditional Indian ice cream. Denser, creamier, and richer than western ice cream, made by slow-reducing milk and flavoring it with pistachios and cardamom.