From cardamom to saffron, here is a look at seven herbs and spices that can be used in Indian sweets.
Cardamom (Elaichi)
Cardamom is known for its distinct aroma and warm, citrusy flavour. Whether used in powdered form or as whole pods, cardamom can add a unique taste to Indian sweets.
Saffron (Kesar)
Saffron has a vibrant colour and delicate flavour. Mithai such as kesar peda, saffron-infused barfi, and rasmalai require saffron.
Rose Petals (Gulab)
In mithai, rose petals add a romantic and floral note. Whether fresh or dried, rose petals can be added to sweets like gulab jamun, rose barfi, and rose-flavoured laddoos.
Pistachio (Pista)
Pistachios, or pista add a vibrant green colour and crunchy texture. They are often used as a garnish or incorporated into the sweet mixture.
Fennel Seeds (Saunf)
Fennel seeds impart a subtle sweetness and a refreshing herbal taste. They can add a refreshing twist to traditional recipes.
Cinnamon (Dalchini)
Cinnamon, or dalchini is known for its warm, sweet flavour and woody aroma. It lends a comforting touch to Indian sweets.
Cloves (Laung)
Cloves have a strong, aromatic flavour and medicinal properties. Sweets such as clove-infused burfi, laung-flavoured peda, and clove-spiced rasgulla have a unique flavour.