Rosewater is the essence distilled from rose
petals. Its fragrance and delicate flavor have enhanced dishes from the Middle
East, India and the Balkans for thousands of years. Never a supporting cast to
main meals, sweetmeats are a must for the Indian community. Creamy, rich
and heavenly delicious, these sweets reflect the importance of victuals
in Indian culture, especially at festivals and happy occasions.
- The Kesar Pak is made with fine grain
semolina, sugar, milk, ghee and rose water.
- Athirasam, a sweet Indian doughnut made
from rice flour, brown sugar and spices.
- Pal Kova is made reduced milk, is a
creamy treat that takes hours to prepare.
- Almond soan papadi is a flaky,
- Semolina cooked with milk and ghee
produces a delicious kesari.
- Soaking the flour and changing the water
repeatedly produces an halva that is glossy and gelatinous.
- Laddoos are the most commonly served
Puri, chapati and paratha
are very simple and tasty breads which even a beginner can easily made.
These breads are very nutritious with wholemeal flour; and some, like
chapatis, requires no oil at all for preparation. So, weight
watchers, you too can have your fill!
Intro to Indian Desserts and Culture
India Taj Mahal - The Love Story