No matter how many mousse, pastries or cakes you eat to satisfy your sweet tooth, nothing can take away the flavour and comfort of a traditional Indian mithai. While the methods to make Indian mithais are as varied as the types of mithais itself, baking isn’t something that really comes to the mind while making Indian mithais. We’ve curated a list of Indian mithais you can put a spin on and bake instead of deep frying or setting in the refrigerator. Take a look.
When you think of Indian mithais the heavenly Gulab Jamun would definitely be on the list. These golden brown deep fried dough balls are a crowd favourite, always. However this time instead of simply dunking them in the sugar syrup, the Gulab Jamuns are baked with a custard batter that complements its rich sweet taste while adding a unique rabri-like texture.
This recipe amalgamates two brilliant ingredients with vibrant textures into one blissful combination. Cooked with sweet coconut milk, and infused with the contrasting flavour of star anise, this new take on the classic Coconut Rice Pudding is something worth trying out.
For people who don’t know, Amarkhand is simply a mango-flavoured shrikhand. It usually uses hung yoghurt, sugar, elaichi with a generous dose of mango puree as well as fresh cream. While traditionally the mixture isn’t cooked, this new method of baking adds some interesting elements to the mix.
This dish fuses our love for Indian and Western deserts by turning the humble rabri into a sinful cheesecake. The recipe adds condensed milk to the rabri and rests it on a cookie crumble base, which is then baked to bind everything together into a wonderfully creamy delight which looks videsi but tastes very desi.
Samosa is a snack loved by many. However what if we swapped the spicy potato filling and stuffed it with the sinfully dryfruit-loaded mawa instead? And instead of being deep fried it is baked to perfection. To top it all off it is dunked in a big bowl of chashni! Yes this is definitely loaded with quite a few calories, baking makes it a tad bit healthier, with no compromise on taste!
You don’t need to be Bengali to be a fan of Mishti Doi. The subtle yet impactful flavours of this classic makes you fall in love with it. Usually it is made with a yoghurt and nolen gur mixture, frozen in earthen pots. However, in this new method the yogurt is baked, giving it a slightly different texture - a welcome twist to the classic recipe.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.