These past weeks I’ve been testing quite a few Indian sweet recipes for our upcoming Seasonings Magazine issue, and it is really wonderful getting to explore this big vast world that I never really thought much about! I’ve made chhena poda, jalebis with mango rabri, and carrot halwa so far, and what strikes me about all of them is how milk-forward they are. Chhena poda is milk that has been curdled to cheese, and baked with spices and sugar. Mango rabri is made with just mango, milk, and sugar. Carrot halwa is made by reducing carrots in milk until it caramelizes. There isn’t a whole list of ingredients, so you really taste the quality of the milk in every bite.
On Indian sweets
On Indian sweets
On Indian sweets
These past weeks I’ve been testing quite a few Indian sweet recipes for our upcoming Seasonings Magazine issue, and it is really wonderful getting to explore this big vast world that I never really thought much about! I’ve made chhena poda, jalebis with mango rabri, and carrot halwa so far, and what strikes me about all of them is how milk-forward they are. Chhena poda is milk that has been curdled to cheese, and baked with spices and sugar. Mango rabri is made with just mango, milk, and sugar. Carrot halwa is made by reducing carrots in milk until it caramelizes. There isn’t a whole list of ingredients, so you really taste the quality of the milk in every bite.