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Traditional Indian Mithai recipes, Indian Desserts, Indian Sweets

The Magic of Indian Mithai– All about Traditional Indian Sweets

In India, mithai or traditional sweets are something special, not merely an aspect of our cuisine. Traditional Indian sweets are more than just desserts served at the end of a meal; they are part and parcel of our culture. Weddings, celebrations, pujas, temple rituals, everything requires a mithai for fulfillment. 

Traditional Indian Sweets from North, South, East and West

Although nowadays menus are turning cosmopolitan, and we often find a mix of sweets from across the country – and even the world – being served, everyone has a soft corner for the special mithai of their region or community. So, from the sweets served and gifted at a wedding or other celebration, you can easily find out which region the host is from! If you spot Mysore Pak, Coconut Laddoo and Athirasam, you are probably at a South Indian sweets at a  wedding. If the table is filled with sweets, especially Rasagolla, Rasmalai and Sandesh, you are probably in the East. And, if there is a predominance of jaggery, til, coconut and groundnut based sweets like Puran Poli and Kopra Pak, you might be in the West. If the sweets resonate with milky and nutty opulence, like Rabdi or Chenna Malpua, you are undoubtedly in the North. 

There are some common notes too. For e.g., the Paal Payasam of South India and the Phirni of North have striking similarities as do the Rava Kesari and Rava Sheera. Some sweets like Puran Poli, Cashew Burfi, Halwa, Laddoo, etc. are popular all over the country, often known by different names and prepared with mild variations.

When we think of sweets, another option that instantly comes to mind is our own indigenous and ingenious dessert… the king of ice-creams, Malai Kulfi! The rich milky taste of this ice-cream with its enchanting spice notes has become a great hit in Indian food outlets across the world, not just in India.

Traditional Indian Mithai for Different Festivals 

Interestingly, we also have special sweets associated with different festivals. Modak, for example, is prepared during Ganesh Chathurthi. Modaks with different fillings, ranging from milk-based to coconut-based sweet fillings and savory fillings too are made across the country during Ganesha festival.

Likewise, jaggery, coconut, til and peanuts come to the fore during Sankaranthi, and you find a range of sweets made using these ingredients. While Sweet Pongal is prepared down South, Maharashtrian Puran Poli and Peanut Chikki are prepared in the West.

During Navratri, a variety of traditional Indian sweets are made to please Devi Shakthi. Sheera, Boondi Payas, Coconut and Rava Laddoo, Mohanthal,  Gujarati Basundi… the list is endless and you can go for a sweet splash during the festival season!

Diwali is the time for plenty of variety. It is the time to experiment, come up with exotic diwali sweets to notch up your reputation with friends and family! From the Apple Rabdi to the Paan Shots, you can try delightfully innovative sweets, to share with your loved ones when you visit each other.

Traditional Indian Sweets for Parties

In a party, people look for novel desserts and plenty of variety too. Yet, it is the traditional formats that instantly strike a rapport with the taste buds. So, it is wise to find a balance between the two. You can go for sweets like the Apple Jalebi or Gulab Jamun Cutlet, which are traditional with an innovative twist. Go for sweets that appeal to all age groups and also easy to serve. If it is dripping with syrup or drowned in milky sauces, it might be difficult to hand around at parties and turn out to be a bit messy too. So, try stuff like the Malai Peda or the Mini Anjeer Paratha! Messy or not, never omit the Kulfi though. 

The Indian palate is so fond of the rich and spicy notes of our mithai that we are always looking for reasons to celebrate, pretexts to enjoy more sweets! Even if you are short of time or on a special diet, you can still enjoy traditional Indian sweets once in a while. Not all sweets are time consuming or unhealthy – we have come up with numerous quick recipes too, such as the Quick Apple Cinnamon Rabdi, Atta Ka Sheera and Quick Churma Ladoos. 

Whatever be the occasion, celebrate it with a traditional Indian sweet. Best of all, make it at home! Pick from our 500+ recipes the sweet that catches your fancy, fits the occasion, matches your time availability and diet constraints too. We are sure we have a best fit for every sweet tooth

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Happy Cooking!


badam ka halwa recipe | badam halwa | almond halwa | Indian almond halwa | with amazing 23 images. badam ka halwa recipe, an Indian mithai with a soft, fudge-like texture. The almond halwa just slides down your throat and warms your soul! One of the all-time favourite Indian sweets, badam halwa is made for any and every occasion, and sometimes for no reason at all ! Grandmas unfailingly advice their grandchildren to have a spoonful of this wholesome badam ka halwa every morning, all through the winter as it keeps the body warm. This is one delicious morning ritual nobody would want to skip! This all-time favourite winter badam halwa is, of course, a bit rich, so you cannot have more than a few spoons at a time. Worry not, you can stash Indian almond halwa safely into the freezer and have some everyday, especially in the winters. To make badam ka halwa recipe we have soaked, de-skinned and blend almonds to a course mixture without using any water or milk. It is important to have the texture of the ground almonds to have a grainy texture similar to semolina. So keep checking the mixer while blitzing and stop when the almonds are coarse and not smooth. Cook almonds in ghee until it imparts a nutty aroma and changes colour. Further, we have added whole wheat flour and cooked until almonds and atta are well roasted and followed by addition of water-milk mixture. Cook and keep stirring continously. We have added sugar, as the sugar melts the badam halwa will again turn runny so cook again until it turns a little dry. Add saffron and cardamom powder. The consistency of badam halwa is thick, not solid so make sure you do not over cook. Serve badam ka halwa hot garnished with almond slivers! In this particular recipe, we have added a bit of whole wheat flour to get a crunchy effect and also prevent the formation of ghee on top of the badam ka halwa, so don’t forget to add it. Enjoy badam ka halwa recipe | badam halwa | almond halwa | Indian almond halwa | with detailed step by step recipe photos below.

kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | with 37 amazing images Kaju Puri consists of cashewnuts, almonds, sugar cardamom powder and saffron. While cashewnuts can just be powdered, the almonds need to be soaked in hot water for 15 minutes, deskinned, pat dried with a muslin cloth and then powdered. To this powdered sugar, cardamom powder and saffron are added and blended till smooth and fine. This mixture is cooked in some unsalted butter and then rolled and cut into circles. Finally they are baked to perfection. Before you begin making the recipe, keep all the ingredients and equipment ready too. The equipment would include a greased dish to spread the mixture for cooling, a greased rolling pin and rolling board. Keep the baking tray lined with cookie sheet too. Then you are set to make Cashew Cookie. Solely cashewnuts might render this mithai sticky, so do not miss out on adding blanched almonds to this Kaju Badam Puri. While you can make and enjoy Kaju Puri at any time throughout the year, it is often baked and served during festival like Diwali . At every step how the mixture will turn out to be has been mentioned in the step by step procedure. Follow all the instructions shared below and in the video meticulously to get the perfect Kaju Puri, like the one available in the market. Note that the bright yellow colour of this Indian mithai – Kaju Puri available in the market is because of the addition of yellow colour. This recipe has no added colour or preservatives, so use of good quality of saffron (kesar) is a must to get some yellow colour. Enjoy kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | with step by step photos.

modak | steamed modak | Ukadiche Modak for Ganesh Chaturthi recipe | modak made with mould | modak handmade recipe | with 20 amazing images. Here is the Modak recipe made of rice flour shells filled with a succulent mixture of jaggery and coconut. It’s Ganesh Chaturthi ! Time to make umpteen varieties of modak, Ganesha’s favourite. The authentic sweet filling on the inside of a modak (steamed modak) consists of freshly grated coconut and jaggery. Many people also use dry coconut with nuts and poppy seeds as well. Do not overcook the jaggery mixture, as it will harden once it has cooled. Ukadiche Modak which is steamed modak is specially made during the first day of Ganesh Chaturti to welcome him. While this mouth-watering modak delicacy is an inseparable part of Ganesh Chaturthi celebrations, you can try and make it more often as it is a tasty treat for the whole family, especially the young ones. Offering to Ganesha usually concludes with an offering of 11 or 21 Steamed handmade modaks. On Sankashti Chaturthi which occurs every month and Angarki Chaturthi, steamed modak is made as an offering to the lord. We also have the recipe of modak made with modak mould. Enjoy modak | steamed modak | Ukadiche Modak for Ganesh Chaturthi recipe | modak made with mould | modak handmade recipe with detailed step by step photos.

gajar ka halwa with khoya | carrot halwa | authentic gajar ka halwa | with 14 amazing images. Our gajar ka halwa with khoya is a Punjabi carrot halwa recipe. Many a shortcut there might be, but sometimes the traditional method of making a mithai yields the richest taste! This authentic recipe of authentic gajar ka halwa proves that! gajar ka halwa with khoya is made with grated carrots, khoya, milk, dry fruits and ghee, this halwa has a divine taste and aroma that take you to another world. Tips for gajar ka halwa with khoya. 1. Make use of tender, juicy, firm red carrots to get that naturally sweet gajar ka halwa. 2. You can add more or less sugar as per the sweetness you prefer. 3. Add the mava. It adds a rich, creamy texture to carrot halwa. 4. Garnish gajar halwa with almond slivers. Other dried fruits like raisins, cashew nuts, pistachios can also be added. This famous Punjabi carrot halwa is prepared in households all over India for offering to God on puja days as well as to celebrate festivals and weddings. gajar ka halwa with khoya on it's own, but to make it more exciting have it with Rabri or Vanilla Ice-cream. Learn to make gajar ka halwa with khoya | carrot halwa | authentic gajar ka halwa | with step by step photos below.

instant rabri | quick rabdi | instant rabri with condensed milk | 12 amazing images. This is an instant recipe that uses bread to thicken the rabri almost instantly. It reduces the time and energy we spend laboriously stirring the milk till it thickens in the traditional rabri recipe. instant rabri is made by boiling full fat milk. Adding sugar, condensed milk and bread crumbs to reduce the overall cooking time of quick rabdi. Refrigerate for at-least 1 hour and serve instant rabri with condensed milk chilled. Many Traditional Indian Favourites like Gulab Jamun , Jalebi and Malpuas taste awesome when eaten topped with rabri. Check out our collection of rabri recipes to make Innovative Rabdi Recipes like Sweet Potato Rabdi, Baked Boondi with Rabri, Cored Apples with Kesar and Rabdi, Pear Rabdi! Enjoy how to make instant rabri | quick rabdi | instant rabri with condensed milk with detailed step by step photos and video below.

kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi | Kaju Katli is made from 4 simple ingredients like kaju, sugar, milk powder and ghee. Kaju barfi is an all time favourite traditional mithai, but one that is feared by most people for the time it takes to prepare. If you follow this recipe meticulously, you will be pleasantly surprised by how easily and quickly you can prepare Kaju Katli at home! Although it takes a few hours to set, this recipe makes sure you spend less than 15 minutes sweating in the kitchen. To make kaju katli, blend the cashew nuts in a mixer to a fine, smooth powder. Combine the cashew nut powder and milk powder in a deep bowl, mix well and keep aside. Combine 1 cup of water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one string consistency, while stirring continuously. (for approx. 7 to 8 minutes). Lower the flame to medium, add the cashew-milk powder mixture, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously. Switch off the flame and pour the cashew mixture in a plate and keep aside to cool completely for half an hour. Once cooled, scrape out the cashew mixture from the plate with the help of a flat ladle and knead into a smooth dough. Divide the dough into 2 equal portions and keep aside. Grease two 250 mm. (10”) thalis on the backside and a rolling pin with a little melted ghee. Place a portion of the dough on a greased thali, flatten it and roll it into a 225 mm. (9”) diameter circle using the greased rolling pin. Ensure to lift the rolled out dough occasionally so it does not stick to the thali. Repeat step 9 to roll another portion of the dough. Keep both the thalis aside for 2 to 3 hours to set. Cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of a knife. Serve or store in an air-tight container. It stays fresh for upto 7 to 8 days. Indian style cashew barfi is always there on the mithai platter during festivals like Diwali and Raksha - Bandhan . Serve along with namkeens like Poha Chivda, Chakli, Masala Mathri, Moong Dal Crispies etc. If you take care of the syrup’s consistency and the time of cooking and the level of heat (flame) as described in the recipe of homemade kaju katli diwali special, you are assured of a perfect result. Tips for kaju katli. 1. You could also put the cashews in the freezer for sometime before powdering it in the mixer, so you will get a very smooth powder without oil oozing out of the nuts. 2. Alternatively you can invest in a kaju grinder to get the best cashew powder without its oil oozing out. 3. After adding the cashew powder, stir it continuously to get a lump free mixture. 4. At step 11, use a palette knife or a flat steel ladle to scrape the kaju katli from the thali. Enjoy kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi |

baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla | with 15 amazing images. baked rasgulla is a different and unique version of rasgulla. Learn how to make baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla | Love rasgullas? Then, this baked rasgulla is just the right dessert for you. If you like rasgulla, you will love the baked version. Bengali baked rasgulla is utterly delicious and easy to make. No need to make rasgulla from scratch; use store-bought ones, top it with some rabri or mawa mixture and bake it. Bengali baked rasgulla has a slightly charred rasgulla top combined with thick mawa mixture is match made in heaven. It’s creamy and highly delicious. You can chill these baked rasgulla in the freezer or serve it warm. It doesn’t matter. It will taste good in any case. This baked rasgulla is a must-try dessert. Tips to make baked rasgulla: 1. Make sure to use fresh and soft rasgullas for the better results. 2. Instead of mawa you can use milk powder to make this recipe. 3. You can also use aluminium cake tin to bake these rasgullas. Enjoy baked rasgulla recipe| Bengali baked rasgulla | baked rosogolla | with detailed step by step photos.

instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | with 26 amazing images. Gulab jamun is a one such dessert which is not only liked by all age groups, but making gulab jamun is a tedious job. Learn how to make instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | Traditionally gulab jamun are made using hariyali khoya as a main ingredient. Haryali khoya is not easily available and is very tedious to make at home. So today I’m sharing this gulab jamun recipe using premix which is also economical and the easiest way recipe of making gulab jamun. This instant gulab jamun recipe is really a time saver, also the recipe doesn’t compromise in taste. The dough is soo manageable to shape and the gulab jamun using milk powder get ready within minutes. You can store the gulab jamun premix for later use in an air tight container for a month. As its homemade it doesn’t have any preservatives or additives. Tips to make gulab jamun premix: 1. Milk powder adds the significant milky and rich taste to the gulab jamuns. 2. If the dough becomes dry while shaping, you can add little milk and knead again. 3. Rotate the spoon in the oil while deep frying so that the gulab jamun gets evenly cooked. 4. Immerse the fried gulab jamun immediately in the warm syrup so that the gulab jamuns properly soak the syrup. Enjoy instant gulab jamun recipe | gulab jamun using milk powder | gulab jamun using premix | with detailed step by step photos.

halim ladoo recipe | alive laddu | alive che ladoo | Maharashtrian halim ladoo | with amazing 17 images. halim ladoo is a traditional Maharashtrian sweet dish made with iron-rich garden cress seeds, ghee, jaggery, rava, powered almonds and desiccated coconut. Once the halim is soaked, this is a super quick Maharashtrian halim ladoo to make. Want to boost your iron levels, then nothing better than halim ladoo recipe. Do you know that 100 grams of garden cress seeds offers 100 mg of iron? Who would have thought that this tiny seed is a goldmine of iron! Halim ladoos are really very easy to make and you can quickly assemble them too! All you need to do is to soak halim 3 hours prior to preparing it. To proceed, heat ghee in a non-stick pan. Add soaked garden cress seeds and add jaggery. You can use jaggery powder. Add semolina and mix well. Further, add coconut. Add coconut. If you want to use fresh coconut then grate the coconut and fry it in ghee until its moisture evaporates completely and then add to the Halim ladoo mixture. Lastly, add almonds. You can also add other dried fruits like cashew nuts, walnuts, pistachios can also be added to fortify aliv laddu. Mix well and our mixture for halim laddu is ready!! Next, transfer to a plate and divide into portions while its warm and still easy to handle. Serve or store the Halim ladoo in an air-tight container. Halim ke ladoos can be eaten during winters as it keeps our body warm and is good for lactating mothers. We would like to share some tips to make the halim ladoo recipe. 1. Add jaggery. You can even make use of jaggery powder to make Garden Cress Seeds Sweet Balls. 2. If you are facing a problem in rolling theHalim ladoo, grease the palms with some ghee. Enjoy halim ladoo recipe | alive laddu | alive che ladoo | Maharashtrian halim ladoo | with detailed step by step recipe photos below.

double ka meetha recipe | Hyderabadi famous dessert double ka meetha | with 26 amazing images. Hyderabadi famous dessert double ka meetha is an Indian bread pudding and is popularly made for the festival of Eid or on wedding functions. Learn how to make double ka meetha recipe | Hyderabadi famous dessert double ka meetha | double ka meetha is a very popular Hyderabadi sweet made using white bread slices, sugar syrup, and reduced milk (rabdi). Tinged with Indian spices like cardamom and saffron, this sweet is irresistible, and sure to double the festive cheer! You can also try other Hyderabadi sweets like quick shahi tukda recipe or sheer khurma recipe | pro tips to make double ka meetha: 1. To make milk creamier, you can add milk powder to it. 2. You can also use brown bread to make double ka meetha. 3. You can use any mixed chopped nuts of your choice to garnish this dessert. Enjoy double ka meetha recipe | Hyderabadi famous dessert double ka meetha | with detailed step by step photos.

petha recipe | petha sweet | Agra petha | dry petha - Indian sweet | with step by step images. petha is a special north Indian mithai that is especially famous in some regions like Agra and Mathura. Learn how to make dry petha - Indian sweet. To make petha, prick the ash gourd cubes, combine with slaked lime and enough water and keep aside overnight. Next day drain in running water. Then cook ash gourd cubes in water and powdered alum mixture for 10 minutes. Again drain and keep aside. Then make sugar syrup and add ash gourd pieces in it and cook for 5 minutes. Cover and keep for 5 minutes. Thereafter keep cook and strain it as per the steps given. Finally roll it in powdered sugar to get the perfect petha. The moment you have a look at the ingredients list you will realise that this Agra petha is very unlike other sweets you might have cooked or tasted before. Simply put, the Petha is a sweetened cube of ash gourd, but the use of ingredients like lime and alum, as well as the special preparation procedure, give it an off-beat texture that is crisp, juicy, chewy and kind of melt-in-the-mouth too! It is quite difficult to explain the fabulous experience, which has to be tried first-hand to understand. The petha can be stored in the refrigerator for a few weeks, so you can comfortably make a large batch and enjoy it whenever you wish. The Rajasthanis especially like to pop a petha into their mouth after meals, so you could try doing that too. Tips for making Petha. 1. Cleaning of ash gourd in the initial stage while it is soaked in alum is very important. 2. Make sure to maintain the consisitency of the sugar syrup. 3. Drain the petha very well before coating with powdered sugar. Also check out the petha variants - Petha Paan and Angoori Petha. Enjoy petha recipe | petha sweet | Agra petha | dry petha - Indian sweet | with step by step photos.

mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with 26 amazing images. mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp is a must try in summer season when mangoes are available in plenty. Learn how to make easy mango kulfi. To make mango kulfi, combine the saffron and the warm milk in a small bowl, mix well and keep aside. Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside. Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally. Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 20 to 25 minutes, while stirring occasionally and scrapping the sides. Switch off the flame and allow the mixture to cool completely. Once cooled, add the mango pulp, saffron-milk mixture and cardamom powder and mix well using a whisk. Add the mangoes and mix gently. Pour the mixture into 11 kulfi moulds and freeze overnight. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out. Serve immediately. Come summer, the strong aroma of mangoes captivates your senses even as you enter the market. It is simply impossible to leave without buying some. Fair enough, because this amazing fruit can be used to make a practically endless range of recipes – right from snacks to main course and of course, desserts like easy mango kulfi too. In this irresistible mango kulfi without condensed milk, you will need a bit of time to cook the milk, but it is completely worth the effort because the intense milky taste is what makes it different from other ice-creams. Further we have added mango pulp along with mango cubes and spices like saffron to the cooked and cooled milk, to give the kulfi a true fruity touch. The fruity-milky taste of the Indian mango kulfi with mango pulp is simply awesome and it is sure to win compliments from everyone! Try other kulfis like the Kesar Pista Kulfi or Malai Kulfi. Tips for mango kulfi. 1. Use only alphonso mangoes for this kulfi. 2. Moreover, use of full fat milk or buffalo’s milk is a must to get luscious kulfi. 3. Keep stirring the milk mixture occasionally so it doesn’t stick to the pan. 4. Ensure to keep half the freezer empty, so the kulfi sets well. Enjoy mango kulfi recipe | easy mango kulfi | mango kulfi without condensed milk | Indian mango kulfi with mango pulp | with step by step photos.

atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | atte ka malpua recipe is a fascinating Indian sweet recipe with fabulous texture and flavour. Learn how to make Rajasthani malpua. To make atte ka malpua, combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside. Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides. Repeat step 4 to make 14 more malpuas. Serve immediately. Rajasthani malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. You will also find it astonishing that with the use of minimal ingredients, which are easily available in our house, can be crafted into such an irresistible dessert. The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! Remember that you have to only melt the sugar in water and make a sugar syrup. We do not need one or two thread consistency sugar syrup in this mithai. So cook the sugar for the said time only. This Indian sweet recipe is often teamed up with rabdi – another Indian sweet made by simmering milk till it thickens and is made sweet by the addition of sugar. Further, elaichi powder and nuts are made to give it a richer flavour and taste. Tips for atte ka malpua. 1. At step 1, keep stirring the sugar syrup continuously so as to avoid it sticking to the pan. 2. After making the batter, ensure it is lump free. 3. To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it. Enjoy atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | with step by step photos.

Easy, quick, irresistibly delicious – that describes the Date and Nut Slice best of all. A mouth-watering combo of dates and condensed milk cooked in butter is further enhanced with a generous dose of mixed dried fruits, all of which is then prepared into handy-sized slices. Store it in an airtight container, to enjoy anytime you wish. Put some in your kids’ snack box, or carry a few to office; you will love to bite into it any time of the day.

It’s not uncommon to find ice-creams served with mithai like Gulab Jamun Jalebi Malpua, Gajar Halwa, etc. However, this dessert is quite different in that the kulfi itself is studded with sweet and succulent gulab jamuns. The Gulab Jamun Kulfi is an easy to make but awesomely rich Indian dessert of gulab jamuns set in a creamy kulfi made of condensed milk. Hints of cardamom give the kulfi a rich aroma. If you love nuts, feel free to add nuts and dry fruits of your choice, like cashews, pistachios, dried figs, etc to give it an exciting bite. Setting the kulfi along with gulab jamuns in the same mould gives a very unique texture and intensely rich taste to this dessert. Definitely a must-try! Try other recipes like Malai Kulfi or Kulfi and Fruit Ice Cream
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