Indian Dessert Bakes
A baked rasmalai cake. A semolina sheera baked instead of stirred. A mango-saffron cheesecake. The Indian dessert bake is a contemporary genre — old flavors in oven-friendly forms, made for the home kitchen rather than the halwai’s stove.
Featured indian dessert bakes recipes
- Baked rasmalai, the cake form — Iris · Mumbai · A baked sponge soaked in cardamom-saffron milk. Pistachio across the top.
- Baked gulab jamun, no fryer — Iris · Delhi · Khoya balls baked, then bathed in rose-cardamom syrup. Less mess, the same result.
- Mango-saffron cheesecake — Iris · Mumbai · Cream cheese, saffron, fresh mango pulp. A digestive-biscuit base.
- Kheer, baked rice pudding — Iris · Punjab · Slow rice in milk, cardamom, saffron, almond. Finished in a low oven.
- Shahi tukda, royal toast — Iris · Lucknow · Bread fried in ghee, soaked in saffron-cardamom rabri, baked briefly to set.
- Sheera, oven-baked semolina — Iris · Maharashtra · A baked semolina pudding with ghee, cardamom, raisins, almonds.
- Phirni, the broken-rice pudding — Iris · Lucknow · Rice ground coarse, cooked in milk, cardamom, finished in earthenware in the oven.
- Gajrela, baked carrot pudding — Iris · Punjab · Grated carrot, ghee, milk, sugar, cardamom — slow-baked instead of stovetop.
Bake Indian — other categories
Indian across the edition
- Indian cuisine hub — all six lanes
- Cook Indian
- Bake Indian
- Drink Indian
- Preserve Indian
- Decorate Indian
- Grow Indian