Have you tried these Mughlai desserts?
When it comes to Mughlai dishes we often think about kebabs and curries, but little did we know that the Mughals left us not just with aromatic spicy treats, but something for the sweet tooth as well. more than one can imagine. The royal kitchens used a lot of kesar, rosewater, and kewra, which resulted in an array of desserts that are a must try. These desserts are not just sweets; they are experiences layered with ghee, nuts, cardamom, and slow-cooked patience. Here we have listed 8 traditional Mughlai desserts that one can't resist.
Sheer Khurma
It is a part of Mughlai cuisine and is celebrated on special occasions and festivals like Eid ul-Fitr and Eid al-Adha. It is made with vermicelli, roasted nuts, milk, and ghee.
Mithi Seviyan
As the name suggests, it's a sweet dish made with roasted seviyan, which also uses khoya, condensed milk, dry fruits, and cardamom powder.
Qubani ka Meetha
It is a dessert dish made with khubani, or apricot, and is a popular dish in Hyderabadi cuisine. It is believed that this dessert was also very popular in the Mughal era.
Badam Phirni
It is a rich and flavorful dish made with broken rice, milk, sugar, almonds, and saffron. It is believed that in the Mughal era, dried rose petals were also added to this chilled dish, which was also called Gulab Phirni.
Malpua
It is believed that this rich, flavorful, pancake-like dish is also connected to the Mughal era. It is said that during the Mughal reign, eggs and mawa, or khoya were added to the dish.
Khajoor ka Halwa
This sweet dish made with dates, or khajoor, also belongs to the Mughal era and is rich in nutrients.
Shahi Tukda
It translates to 'Royal Piece' in English and it is believed that a host of Mughal cooks used up some pieces of bread, slathered them with a nutty, fragrant rabri and called it Shahi Tukda. This dish also has a Hyderabadi cousin called Double Ka Meetha.
Kesar Kulfi
The word kulfi comes from the Persian word 'Qulfi' and translates to ‘a covered cup'. It is said that the dessert was most likely invented in the Mughal Empire during the 16th century and is made with thickened milk, saffron, sugar, and pistachios.
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