India is one of the most colorful lands with a history that dates back to a thousand years. Though, the land has evolved tremendously in all fields making it a contemporary one, the preservation of our lifestyle has been keenly observed by many researchers and historians. The land has been a colony for several different empires resulting in a rich culture, heritage and food!
The Indians are innate connoisseurs and this is evidently seen in their wide range of desserts. The desserts of India also have a dense influence of its history and are generally made of the staple ingredients available in those states. For instance, Goa’s rosewater infused coconut semolina cake, called baath; In the eastern region of West Bengal, palm jaggery is given the form of fudgy sandesh, made from cardamom infused milk; The central northern regions have a dense influence of the Persian ingredients and techniques that were brought to India during the Mughal Empire like the lux saffron toasts wrapped in a silver leaf.
Let’s have a look at these dishes in detail and bring a Shineroad flavour to it.
- Kheer (Indian Rice Pudding)
Popular will be an under expression about this beloved delicacy. Cooked with minimal ingredients it is an absolute favourite in all kinds of households. Kheer is called by different names in different parts of the country but is cooked in a more or less similar manner. Cardamom infused Indian kheer is all about the goodness of whole milk being reduced to half during the cooking process that allows a thick condensed milk like texture and a creamy base. Shineroad suggests, you layer a bowl with Indian kheer and even it out with our Non Dairy Whipped topping for that extra richness.
- MaalPuaa (Ricotta Pancakes in cardamom syrup)
Maalpuaa takes a special seat in every Indian kitchen on special occasions like festivals and New year. They are just the old school Pancakes with the Indian Spice flavour of cardamom. A thick batter of flour and water is either baked or fried in desi ghee followed by a good soak in cardamom infused sugar syrup. You can give it a Shineroad twist with a creamy non dairy layering along with some dry fruits for that extravagance in taste!
- Baath (Goan Coconut Cake)
A dash of rosewater is added to this recipe for that luxuriously sweet flavour and aroma. The moist dense semolina cake is prepared with four types of indigenously grown coconuts. This cake is best refrigerated overnight as it gives the ingredients the required time to soak up the sweet coconut liquid that leads to a softer more tender crumb. You can later the cake with Shineroad tropical premium that gives an added flavour while preserving its taste for a longer time for the given tropical climate.
Besides, there are many many more Indian desserts that can be teamed up with our non dairy whipped topping to get the best of both worlds. Like there is a different delicacy for every region, there is a different topping for every dessert. Get in touch with our team of experts to know anything and everything around the topic. We provide industry relevant training to businesses and enthusiasts across the country.