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These flower-shaped cookies are prepared with a thin batter which consists of rice flour, eggs, and coconut milk. They are made with specialized achu molds which are heated, then dipped and coated in batter, before the cookies are deep-fried until golden and crispy.
Achappam cookies originate from Kerala, where they are usually associated with Christian communities, but similar sweets are found in other Asian countries. It is believed that all of them were modeled on traditional Dutch cookies known as rosette or struva.
Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. In its basic form, this sweet dessert is created by combining flour with yogurt or ghee, as well as baking soda or yeast to create a batter which is then poured in circular patterns directly into the sizzling oil.
The final result is a crispy treat that is then doused in a thick syrup, which can be flavored with rosewater, saffron, honey, orange blossom water, or cardamom. In both Iran and India, zulbia is served on special occasions, and it is usually sprinkled with chopped pistachios or saffron threads.
MOST ICONIC Jalebi
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Khaja is a traditional dessert consisting of flour, sugar, and ghee-based dough that is deep-fried in oil until golden and crispy. After the preparation, khaja is sometimes soaked in sugar syrup, depending on the regional variation of the recipe.
This tasty dessert is one of the key dishes at numerous North Indian wedding feasts. There are many regional varieties of khaja, so khajas from Silao and Rajgir are characterized by their puffiness, while khajas of the coastal part of Andhra Pradesh are dry on the exterior and filled with sugar syrup on the inside.
All of the varieties should have a wafery texture and melt in the mouth.
MOST ICONIC Khaja
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Malpua is a sweet Indian pancake made by deep-frying a batter of rice flour, thickened milk, and (quite often) cardamom. These pancakes are traditionally prepared for celebrations and festive events, and they are the most popular in winter and during Ramadan and Holi.
After they have been fried, malpuas are typically dipped in sugar syrup. In the past, malpuas were made with barley flour, and nowadays, there are many variations of these small pancakes, so they are often made with mangoes, pineapples, or mashed bananas.
Boondi are small deep-fried round balls made from besan (gram flour). They come in a sweet or savor version. The process of making boondi starts with a thick besan batter that is poured through a sieve and dropped directly into sizzling oil, creating small deep-fried droplets.
If enjoyed as a dessert, these tiny, crispy balls are usually coated in sugary syrups or incorporated into popular boondi laddu balls. Savory versions are typically enjoyed as a snack and are often combined with yogurt-based raitas, curries, or sprinkled over salads.
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