Mithai, the very mention of it, brings a smile to everyone’s face, doesn’t it? Lights up everybody's face. During childhood, for any puja, or even a small occasion to celebrate, and we would be sent to the local halwai to bring mithai, which would usually be a small pouch. Back then, with only one earning member, the expensive varieties of misthaan were a little out of league. Also, there weren’t those many fancy options as one gets now. Nevertheless, there was joy in those small pleasures too.
Here is a list of some of the popular Indian sweets that we grew up eating:
Boondi
My fondest memory of Boondi was as Prasad at pujas during our childhood. Our tiny hands could hold only a few of these sweet drops. Typically mixed with lightly salted sev, this combo will always remain my favourite Prasad. Yes, and that too orange-coloured boondis are a tad more attractive than the yellow-coloured ones. I am seeing a lot of experiments with the sweet boondis, as Boondi Trifle Custard, Boondi and Rabdi Stuffed Pancakes, and Anjeer and Boondi Pancakes.
When there is a puja next, I am surely going to try Boondi with the recipe shared here.
Motichoor Laddoo
The one who loves Boondi, will most definitely like its most favourite preparation, the Motichoor Laddoo. Yes, the ghee-soaked yellow or orange boondi laddoos, that are passed around at weddings or to announce births, engagements, weddings and other auspicious occasions. Often offered as bhog too, the laddoos are always the main attraction of devotees, right?
Malpua
One of the most popular sweet preparations, Malpuas are probably the oldest dessert in India that find a mention even in the ancient Vedic texts. Not very sweet per se, malpuas are ideal for cravings or you want to gradually wean yourself off sugar, then malpuas can be an option. There are two ways in which it is prepared. I personally have tried both, one with refined flour and another with cooked rice and the former is what I prefer, just like the recipe link shared below.
Rabri
If it is granular and not strand-like as it forms when milk is heated, then I would pick a kulhad of this Rabri. With the pulp of a custard apple, this dairy preparation is simply a delightful dish to have. A lovely, light and flavourful sweet dish that will certainly make you say, Superb! This is the best rabri I have ever had! Then you can layer it over jalebis, malpuas or with puris, just a thought! Sounds mouth-watering right? Sharing the recipe for the perfect rabri here.
I am sure everyone has memories of sweets that will always remain their favourite and I have listed a few above. Do try them.
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