Found in various forms throughout India like Payasam, Payesh, etc. and the earliest mentions of the recipe are in the Vedic texts and early epics.
Krishna Chandra Das adapted the recipe for Rasgulla, created by his father Nobin Chandra Das to create the milk-based ras malai about 50 years later.
First introduced by the Mughals who froze this mixture of milk, cream, sugar in metal cones in slurry ice and buried them in salt to keep them cold.
This is an original Indian fudge like dessert gets its name from Persia, made with condensed milk solids and varied ingredients.
This dessert all-time favourite Indian sweet is a manifestation of cultural diversity and culinary innovation, evolving over centuries to suit different tastes.
Similar to the Persian dessert 'luqmat-al-qadi' and is thought to have come with the Mughals to India who then later perfected this dessert with Khoya.
Nobin Chandra Das created Rasgulla in the 19th century Bengal after learning the art of curdling milk to produce chenna from the Portuguese.
Originated in India for medicinal purposes and over time became a regular homemade sweet with multiple variations.
Originated in Persia and called 'zolbiya', Jalebi came to India along the Silk Route via traders and invaders both!