Indian desserts, called “mithai” in their home country, are a staple of every traditional Indian household’s diet. Besides being an everyday after-meal dessert, mithai are also served as delicacies for special occasions.
Badam Barfi
This milky treat is made of fresh ground almonds, milk and cardamom powder. Badam (almond) barfi is just one out of many varieties; others come with different toppings, such as cashew nuts or even chocolate!
Jalebi
Call it the Indian pretzel if you want. This orange twist is made of maida (refined flour) and is a commonly eaten for breakfast in India, Pakistan and Bangladesh. Hot jalebis are also a favorite treat on national holidays like Independence Day and Republic Day.
Kaju Katli
This thin, diamond-shaped dessert is made up of sugar, cardamom and lots of fresh cashew nuts soaked in water. Once cooked, made into a paste, rolled thin and cut, it is layered with an edible silver foil. It also comes in rolls layered with both cashews and pistachios.
Gulab Jamun
This round and brown dessert is made out of khoya (heated condensed milk) and topped with a sugary syrup usually flavored with cardamom. It’s best served warm.
Balushai
Also known as badusha, this mix of maida (refined wheat flour), ghee and soda is kneaded to a soft dough and then shaped into round orange balls. Each one is adorned with a dent in the center and then fried, soaked in sugar syrup, strained and served.
Besan ka Laddoo
One of the most common indian sweets, this round ball made up of besan (bengal gram flour), sugar and cardamom powder is enjoyed during most special occassions and religious rites. Warning: it’s a tradition to have one (or more) shoved in your face, as a show of affection.
Ras Gulla
White, soft, almost airy inside, this strong competitor of the gulab jamun is for those who like it a little less sweet. Think of them as cheese balls in sugary syrup as they are made from milk, sugar, a pinch of salt and some yogurt. They come in different shapes and sizes and are usually served cool.
Doda Barfi
This unrefined member of the barfi family is composed of crushed wheat grains (sanmak) giving it an almost sandy texture. Mixed in are the rest of the essentails: flour, sugar and ghee (indian clarified butter). Another common Diwali (the Festival of Light) favorite till today.
Get these at Punjab Sweets (311-1A Soi ATM Pahurat near Gurdewara. 02-623-7457) for B220/kilo. Or pick your favorite at Standard Sweets & Restaurant (95/47 Pahurat Market, Chakraphet Rd., 02-623-8620) at B10 a piece.
Holi Hai!
Holi What?
- Holi is the popular two-day Indian Festival of Colors. This year it falls on Mar 22, a pooranmashi (night of the full moon).
- On the first day, families gather around bonfires at night to signify the burning of a Hindu character, the demoness Holika.
- On the second day, the celebrations begin! Much like Songkran, the streets are full of people throwing coloured powder and water and feeding each other mithai of all sorts (see above), while chugging thandai (a mixture of milk, spices, almonds, sugar) and bhang (a subtance derived from the cannabis sativa plant). A few glasses and you’re sure to be in a state of euphoria!
Holi Here
Grab your friends and family and head on over to the India-Thai Chamber of Commerce for a free gala celebration that includes brunch! Attakarnprasit Soi 13 (Sathorn Soi 1), 02-287-3001.
Indus brings you a taste of holi right here in Bangkok. Get ready to battle with colors and water and enjoy free traditional Indian food and music all day long. 71 Sukhumvit Soi 26, 02-258-4900. www.indusbangkok.com.
