5 awesome Mughlai sweets
Mughlai sweets are just so damn awesome and quite unlike anything else. They honestly deserve a whole post all to themselves and here it is. There is so many that are worth trying I will only talk about my five favourites you need to look out for.
There are as many ingredients involved in their production as in the masala blends in those sumptuous curries. From milk to fruit. From nuts to vegetables. Mughlai sweets come in every conceivable form of sugary goodness.
Mughlai cuisine is mostly known for its divine meaty dishes. However, the desserts are equally as amazing yet never seem to get the press they deserve. Not many people from outside India even know about the incredible treats, but now I am here to set the record straight. In this post, I hope to shine a light on these glorious sweets and let my readers know of some of the wonderful things in store for those who come to this whimsical part of the world. So without further ado, let’s jump in, shall we?
A pro tip for any traveller is to ask to try whatever you are buying before committing to a kilo. Some of them can cost a few rupees and some of them are……. ahem…… an acquired taste.
The ever-popular jalebi can be bought all over the subcontinent. It is very unclear where this sticky little treat originated, but they have become practically iconic to Indian food.
They are made from plain flour that is soaked in sugar syrup. There are many different varieties, but they are all a variance on a theme. It is not my favourite if I am honest, but I may be one of the few who does not hold them in such high regard. I guess it is all a matter of taste, I guess and it would be almost rude for me not to lead this blog with such an iconic sweet.
Ok, so a falooda is made from noodles and I know that does not sound the best but trust me when I say it is amazing. It is sold all over South and Central Asia in one variation or another. Not all these people can be wrong, surely? In fact, this dessert can trace its origins all the way back to medieval Persia. It is logical to try, if not for any other reason, but to see what all the fuss is about. I believe if you do, it is unlikely you will be disappointed.
Classically Falooda is made from mixing vermicelli noodles with rose water and sweet basil seeds. That’s right, you heard me. Although it must be a surprise to no one to discover there are a crazy number of varieties.
It is often served with ice cream. To be perfectly honest, I have seen many falooda’s being sold in ice cream parlours that completely skip the noodle part. You can find them arriving at your table looking suspiciously like a knickerbocker glory. Quite frankly, some of us may be reluctant to indulge in dessert noodles. However, I recommend giving them a whirl anyway, but each to their own, I guess.
I will be honest here and say when it comes to Mughlai sweets; this one is my absolute personal favourite. It is not the most famous, but hey ho, it is incredible non the less and what’s more, India can firmly claim to be the creators. It is widely sold all across south Asia and behind. Kulfi has become a firm favourite of the locals from Afganisthan to Sri Lanka.
Kulfi is a frozen dessert that comes in various flavours and is often referred to as traditional Indian ice cream. It is not whipped, so you will find it a little more dense than ice cream but no less yummy for it. I recommend you try the pistachio or mango versions for the ultimate indulgent experience.
Barfi is a very dense milk-based dessert that is simply heavenly. Here is another sweet that comes in an almost infinite number of varieties and some are considerably better than others. I would strongly recommend trying whatever flavour you go for to avoid disappointment. However, when they are good, they are outstanding! I have found the cashew or pistachio varieties to be the tastiest. In contrast, I found the rosewater variety to be how I imagine it would feel to bite into my nan’s pot puree. Presumably, it is an acquired taste?
An edible silver leaf is often added for weddings, giving it a kind of dessert bling. You can, of cause buy barfi all year round, but it is a go-to sweet for just about any festival.
a couple of gulab jamun on a plate may not be the most attractive sight in the world, but they are actually quite tasty. They seemed to have originated somewhere in medieval Iran and they are still sold from Nepal to Iran today. That must say something, right? In fact, the humble gulab jamun even gets its own day in October!
It is another milk-based dessert that is soaked in sugar and garnished with a nut normally. It would almost be a crime to come all the way to India and not try them at least once.
In summary of my post on the 5 very best Mughlai sweets
Well, that concludes my short but sweet post on the 5 very best Mughlai sweets and I have to say it was easy to write. I hope you enjoyed it and got something out of it. If you did, I have many posts in the food blog section that will take your interest, such as where to get the best food in Dehli. If you want to read the information all in one, check out my epic-sized post on where to get the best food in India?
As sugar-heavy as these desserts are, the good news is that you are unlikely to be sick from them as they are fairly low risk as a whole. It will likely be an uphill fight with the health of your belly, as it is for most travellers. To find out the many ways to prevent and manage the issues that come with Delhi belly, simply click the link provided. I believe it is worth your time to read it as it comes from years of getting sick myself, and it is always better to learn from someone else’s mistakes if you can, right?
I think that is enough said on Mughlai sweets, but if you are still hungry for more, I found this article by the Times of India to offer another insight. With that said, I will see you in the next post.😁
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