Try your hands and savor 6 delicious Indian desserts

Washington D.C. [USA], May 31 (ANI): Do you have a sweet tooth? Well, if your answer is -- yes, then hogging on to some of the tempting Indian desserts will definitely tickle your taste buds.
But just as Indian savory dishes are known -- and loved -- for their use of spices. So are the country's desserts, often redolent of earthy flavors such as cardamom or nutmeg, reported CNN.
Many of the sweet treats are also impressive to behold, from the complex, multi-layered 'bebinca' to the saffron colour 'motichoor ladoo'
Adding bonus, Indian desserts are not just limited to post-dinner as one can have them at any point of time and relish its taste.
Hold on to your breath as following are some of the best exotic Indian desserts which one can relish around the world.

: A dense, rich cake traditionally eaten on holidays in Goa region of India. The dish has its roots in Portuguese settlers, who came to Goa in the 16th century and brought their custard-style desserts with them.
'Bebinca' is made mostly of a batter of eggs, flour, nutmeg and coconut milk, which is baked in thin layers, and then stacked with a smear of ghee in between.
It is a time-consuming dish to make, becoming more labor-intensive as the number of layers increase. Seven is the minimum number, but some versions contain as many as 16 layers. In any form, 'bebinca's' multicolored striations show off a baker's skill and delight consumers.


: Unlike other traditional Indian sweets, there is a finite window for trying this dessert from Maharashtra and Gujarat regions.
The reason for that is easy: Plain, pureed mango pulp is the star of the dish (in Hindi, "aam" translates to mango and "ras" to juice). And indeed, it's hard to resist a giant bowl of fresh mango. So orange it is nearly neon.
Different recipes may use saffron, milk or powdered sugar to flavor the puree, but the most important ingredient is the right type of mango -- the impossibly juicy, soft Alphonso is the most popular pick. The fruit mixture often served chilled, is then scooped up with "puri," a crispy, deep-fried bread.


: If you have not tried your hands on 'Gajar Halwa,' then you need to try it soon. The shredded carrot dish, which is one of the most popular desserts in the country, is relished by one and all. It's often served as heaped in a bowl, with the vivid carrots topped with exotic dry fruits like bright green pistachios or delicately slivered almonds.

The secret to a perfect rendition lies in cooking the carrots down with ghee and milk until they are creamy and pudding-like in consistency. The mix is then flavored with heady green cardamom, pistachios and, sometimes, raisins.

: This Gujarati dish bears some resemblance to a yogurt parfait: It's prepared up of a thickened yogurt seasoned with green cardamom, sugar, and saffron. The saffron imparts a delicate yellow hue to the pudding, making it unmistakable from other yogurt desserts.
Often the dish is also served with a salty puri, making the finished dish an addictive mix of sweet and savory.


: As the name suggests, the dish takes us to the streets of West Bengal region where it is prepared from simple ingredients that yield more than the sum of its parts.
It begins with milk, which is reduced overheat and then sweetened with jaggery, a sugar formed from sugar cane juice or the sap of palm trees. From there, yogurt culture is added and the whole mixture is set until firm.
The best traditional way of serving Mishti Doi is in a terracotta or clay bowl, with bright threads of saffron, pistachio crumbles or even edible flowers often scattered over the top of the mixture.
And while technically a dessert, the dish has its reach as dessert.


These deep-fried saffron colour balls may resemble doughnut holes, but with a base of chickpea flour, they have a rich taste all their own and will just melt in your mouth with its smoothness
The dish, which has its origins in the north of the country, is often seasoned with saffron or melon seeds and sweetened with thickened sugar syrup. The balls are also occasionally mixed with orange food coloring, to make their hue truly pop.

(ANI)