Indian sweets explained
Mango rasmalai: the fruity twist on the classic milk dessert
Mango rasmalai adds mango pulp to the thickened milk of classic rasmalai. See how it differs from the original, how it is made and how to serve it.
Indian sweets explained
Plain-English guides to the mithai in the Prabu Sweets display, from gulab jamun and jalebi to ladoo, rasmalai and kheer, and how each is made.
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Indian sweets explained
Rasmalai cake explained: milk-soaked sponge and cream
Rasmalai cake is a sponge soaked in cardamom and saffron milk, layered with cream and pistachio. See how it relates to the Indian dessert rasmalai.
Indian sweets explained
Gulab jamun cake: how the dessert mash-up works
Gulab jamun cake pairs syrup-soaked milk dumplings with soft sponge. Learn the two main styles, the flavours, how it is assembled and what to expect.
Indian sweets explained
Gulab jamun recipe: soft milk dumplings in cardamom syrup
A gulab jamun recipe with milk powder, gentle frying and cardamom syrup. Learn the dough feel, oil heat and fixes for dumplings that turn hard or split.