Hi Everyone!!
So this January, my kitchen smelled like pure happiness because I spent several days making some of my absolute favourite Indian sweets. I chose recipes that were easy to make with ingredients I could easily access here.
Back home, we have a small ritual of eating or offering something sweet whenever something good happens or at a new beginning – especially before important moments like exams or interviews, for good luck and celebration. So, with the start of the new year, I ended up making a lot of sweets.
First up, gulab jamun. Soft, golden, and soaked in sugar syrup until they were melt-in-the-mouth. Watching them puff up in the oil was so satisfying, and that first dip into the syrup was pure joy. I was really worried about getting the consistency right, but it turned out better than I expected. Texture-wise, they were really soft.
Next, I made kheer—a simple, creamy, and comforting dessert. Slow-cooked milk, vermicelli, just the right amount of sweetness, and ghee (purified butter and a healthy fat) is added generously to my kheer and lots of nuts. This one always feels like a warm hug in a bowl and reminds me of home. PS: my nuts got a little burnt—please ignore! It can be eaten both hot and cold. A friend visited me, so I made this especially for her.
The real joy comes when I make these sweets, take pictures, and send them to my family and friends’ group chats. Their reactions are always so interesting – often full of disbelief. They’re usually very proud, especially because I barely stepped into the kitchen before I moved to Japan. I think that makes the whole process even sweeter. Those reactions are what I wait for the most.
Thank you! Have a wonderful week ahead.
I was happy to find gulab jamun in your post, which I learned a couple of years ago in this Internet Tutorial class. But I do not know any others. They must be full of sugar. I have no choice but accept carbohydrate restriction diet due to hyperlipidemia. I need to forget about it when I find them somewhere.
返信削除That makes sense. I understand your situation. Except for gulab jamun, the other desserts aren't actually very sweet. They’re mostly made at home, so the sweetness is adjusted to people’s taste.
削除Gulab jamun is known in Japan as the world's sweetest canned treat. To think you can make it yourself... It seems you'll need the courage to pour in the syrup without hesitation.
返信削除Kheer looks delicious too! Since I love dairy products, I'm really curious about the flavor.
I’m glad you like kheer. It’s a favourite for many people. Gulab jamun balls are made from milk solids, while carrot pudding is cooked using a large amount of milk. Basically, they are all dairy-based desserts
削除Haha, yes, gulab jamun definitely has that reputation. Homemade versions are less sweet because you can control the amount of syrup.
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