These Classic And Famous Indian Desserts Are Never Going To Go Out Of Style

India has a rich and varied cuisine, and this is reflected splendidly in its desserts. Every region and state is home to new and unique desserts. But there are a few that are favourites all over the country, enjoyed by people everywhere. Essentially, they are classics that are never going out of style. They've been captivating taste buds for generations and we can be sure that they will continue to do so. So here are a few classic Indian dessert recipes for parties to try your hands at.

Kheer

This creamy dessert is a staple at festivals, celebrations and special occasions, and is deeply revered for its comforting aromas and indulgent flavors.

Ingredients:

• ¼ cup basmati rice
• 1 liter whole milk
• 6 tablespoons sugar
• ½ teaspoon green cardamom powder or 5 to 6 green cardamoms powdered in mortar-pestle
• 1 pinch saffron strands or 14 to 16 saffron strands
• 1 tablespoon chopped or sliced almonds or blanched almonds
• 1 tablespoon chopped or sliced cashews
• 1 tablespoon chopped or sliced unsalted pistachios
• 1 tablespoon golden raisins

Directions:

• Rinse rice a couple of times till the water runs clear of the starch. Then soak the rice in enough water for 15 to 20 mins.
• Meanwhile, take whole or full fat milk in a pan or kadai and let it come to a boil.
• Take 1 tablespoon of milk from the pan in a small bowl. Then add a few saffron strands. Keep aside.
• After the milk begins to boil, drain all the water from the rice and add rice to the hot boiling milk. mix very well.
• Simmer and cook rice on a low heat. No need to cover the pan when the rice is cooking. Cook the rice grains till they are 50% done or half-cooked.
• Then add sugar. Continue to cook rice on a low to medium-low heat. Do stir at intervals. Simmer till the rice is almost cooked.
• Then add ½ teaspoon green cardamom powder. Add blanched and peeled sliced almonds and chopped cashews and sliced pistachios. Mix well. Then add the saffron infused milk.
• Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked. Switch off the heat when the rice grains are completely cooked. The kheer will also thicken.
• Enjoy cold or warm.

Shahi tukda

Another classic is the shahi tukda, signifying the grandeur of the Mughlai cuisine, with flavours that will last in the mouth for a long time.

Ingredients:

• 4 Bread slices
• ½ l Milk
• ⅓ cup Sugar
• Ghee / oil - For deep frying
• 2 tablespoon Pistachios, Chopped
• 1 teaspoon Corn flour
• 6 strands Saffron
• 3 drops Rose essence

Directions:

• Boil milk and add saffron soaked in 3 tablespoon of warm milk and the corn flour mixed in 2 tablespoon of milk to it and simmer the milk until its reduces to a thick but poring consistency. This is called Rabri. Add rose essence last. If you want you can add the chopped nuts in this stage.
• Remove the brown sides of the bread and cut diagonally. Fry the bread pieces till golden brown and crisp evenly. Use a shallow and small pan so that you need not use more ghee/oil.
• Deep frying in low or medium low flame is necessary to get crisp and golden brown colour, otherwise it will end up cooking unevenly.
• Prepare a thick sugar syrup by boiling the sugar with little water just to immerse the sugar. Soak the bread pieces as you fry them, just for a minute or until you take the next batch. Arrange the soaked pieces in a plate.
• Fry the chopped nuts in ghee and add it over the bread pieces. Pour the rabri over the arranged bread. Serve chilled or warm.

Barfi

Another Indian favourite is the versatile barfi, a dense and fudge-like sweet which can be enjoyed at any time.

Ingredients:

• 250 gm Khoya
• 5 tablespoons sugar or add as required
• 3 to 4 green cardamoms, powdered
• 15 pistachios, finely chopped
• 15 almonds or cashews, finely chopped
• 15 strands of saffron
• 1 to 1.5 teaspoons milk
• ⅓ teaspoon ghee, for greasing

Directions:

• First grate or finely crumble the unsweetened khoya or mawa.
• In a small bowl dissolve the saffron strands in milk.
• Grease a bit of ghee, on a butter paper or parchment lined on a tray or small baking pan.
• Add the grated khoya to a thick-bottomed pan. Begin to cook on low heat for 2 to 3 minutes stirring often.
• Switch off the heat and add sugar. Stir to mix. Then turn on the stovetop heat. The whole mixture's consistency will become smooth and slightly thin, due to the sugar getting melted. Stir often and continue to cook on a low heat.
• When the mixture becomes slightly thick and starts leaving the sides of the pan, it's time for the next step. Add chopped almonds, pistachios, or your choice of nuts. Also, add green cardamom powder. Stir to mix and turn off the heat. Avoid cooking too much as then the barfi will have a chewy texture.
• Pour the entire barfi mixture in the greased pan or butter paper. Spread evenly keeping 1 inch thickness at the edges.
• Sprinkle the saffron-scented milk on the burfi.
• Once the burfi cools, slice into squares or diamond shape.
• Serve immediately. You can also store them in an airtight box.