I was very happy we went to Maharaja Sweets because I had planned on visiting this Indian dessert shop. I am familiar with Indian food and I love their desserts. I didn’t like the ones we tried on the tour that much but I went back after class and picked different ones. I loved all of them. Most Indian sweets contain spices such as cardamom, curry, and anise. They are often made with nuts and condensed milk.
The “donut” on top left is pretty much a soft donut soaked in syrup. The square next to it has a texture resembling baklava – it sheds thin layers when you take a bite. The almond-topped piece is a traditional Indian cookie that I believe is made of chickpea flour, nuts, and spices. The last piece is a soft mixture of nuts with condensed milk.
At Maharaja Sweets we tasted Rasgulla which is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; the present-day states of Odisha and West Bengal are variously claimed to be the birthplace of the dish. I did not like this dessert, it was to sweet, I felt like i was eating syrup. It also has a cottage cheese consistency which i didn’t like, because I don’t like cottage cheese.
I also tried Gulab Jamun is easily the most popular and loved dessert in India. Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup. In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milk solids, known as khoya in India and Pakistan, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep-fried at a low temperature of about 148 °C. The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, kewra or saffron. Gulab jamun is served at weddings and birthday parties, and is also available commercially, either in tins or as kits to be prepared at home. This Indian dessert was also very sweet but i prefered it over the rasgulla. It was like eating donut balls from dunkin donuts, but soaked in syrup. Its good to expand your pallet but one time for these desserts were enough for me lol.
I’ve had Gulab Jamun before its one of popular sweets,within east India culture in Trinidad and Tobago. In Trinidad and Tobago it is also coated with a sugar syrup, add white sugar on the outside. I don’t really fancy gulab jamun because it’s little to sweet for me. Rasgulla it also a sweet syrupy dessert ,apart from sweetness feel like it need some salt because tasted tasteless but with a lot sweetness.