-
-
Royal Indian Elegance DiningAuthentic Indian Restaurant in Hanoi at Grand Plaza Hotel -
A Royal Taste of India,Now in the Heart of Hanoi.
 to Try After Dinner in Hanoi.jpg)
Best Indian Sweets (Mithai) to Try After Dinner in Hanoi
The most delicious sweets to eat after dinner in Hanoi are gulab jamun, rasmalai, kulfi, jalebi, and kheer. They come in different varieties that have different levels of creaminess, richness, and sweetness. Mithai, or sweets, are used to end each Indian meal and are served with warm syrup, creamy milk, or frozen flavours.
If you are looking for a Best Indian dessert restaurant in Hanoi, you should find one offering a few of these classics, and clearly explaining how to make them in their authentic way. Here's what each of these sweets tastes like, which one is appropriate for your mood, and how you can create a dessert that is balanced after the main course.
Key takeaways
- Whether it is syrup-based, milk-based, fried, or frozen, mithai adds a sweet, satisfying end to an Indian meal.
- Most people have gulab jamun, rasmalai, kulfi, jalebi and kheer as their favourite dishes.
- One syrup sweet and one milk sweet will make it easy to compare the texture.
- Check with staff before placing an order regarding freshness, ingredients, and allergens.
Why is mithai the perfect ending to an Indian meal?
Mithai is the common name for Indian sweets, and the majority are prepared from milk, sugar, flour, nuts, or lentils. They are eaten at festivals, weddings, and at normal dinners, and feel like a natural end to a long meal for families. A traditional Indian dessert in Hanoi leaves some sweets to offset the heavy curries and fragrant biryanis.
Therefore, sometimes portion size is important, too. A couple of bites of the dense sweet are often enough after rich curries and naan. This will ensure that you don't overfill your tummy during your big meal, and you have space to sample the 2 or 3 different desserts you have prepared.
What makes a dessert count as mithai?
Traditional mithai is typically prepared from the milk solids, sugar syrup, ghee, or a blend of all these ingredients. Some of these sweets are cooked, some dipped in syrup, and some are packed into fairly hard bars or into balls. Each different kitchen in North, South, East or West India offers its own unique cuisine, and this may result in a slightly different flavour when the same name is used.
Most mithai falls into a few broad groups:
- Sweets made from milk, like rasmalai, kheer, and peda, are light and creamy.
- Soft, sweet, and more popular are syrup-soaked sweets like gulab jamun and rasgulla.
- Fried sweets are crispy at the edges and sticky on the outside, like jalebi.
- Frozen sweets like kulfi are a good option to ice cream as they are cold and dense.
Which Indian sweets should you try after dinner?
There are some candies that have been approved as first choices since most individuals like them. The five listed below are a good beginning; then you can dig deeper depending on your preferences.
Gulab Jamun: Soft, Syrup-Soaked Comfort
Gulab jamun are soft, golden dumplings, composed of milk solids and a small amount of flour. They are prepared in a manner that makes them warm, sweet, and enjoyable to consume by frying and then dipping them in a syrup scented with the flavor of cardamom. If it is a warm kitchen, ask for warm dumplings, since the syrup tastes richer when the dumpling is still tender. They are ideal for guests who prefer a traditional and familiar sweetness.
Rasmalai: Creamy Milk Dumplings in Saffron Milk
Rasmalai is made of soft flattened paneer pieces soaked in thickened milk. Cardamom, saffron, and sliced pistachios are typically added to flavor the milk. The texture is light and chilled, making it appropriate for those who don't like thick sweets. It is a perfect accompaniment to a spicy curry as it helps to mellow the spice.
Kulfi: Dense Frozen Indian Ice Cream
Kulfi is a traditional Indian ice cream, which is created by slowly cooling milk down till it becomes rich. It has a higher density than most ice creams in the West and melts slower. The most popular flavours are mango, pistachio, and malai. If you are looking for a refreshing drink after a hot and spicy meal, Kulfi is perfect for you.
Jalebi: Crisp, Warm Spirals
Jalebi are crisp spirals of fermented batter, cooked in hot oil and then dipped in sugar syrup. They're delicious when fresh and hot; the exterior is crackly with the interior juicy. They can be shared and are good for groups. Serve them with a glass of masala chai for an old-fashioned duo that is loved by many Indian households.
Kheer: Slow-Cooked Rice Pudding
Rice porridge made of rice and milk with sugar and cardamom. Almonds, pistachios, or raisins are often added to many kitchens to add texture to the product. It is also very sweet, a source of comfort for those who don't like the other mithai sweets. It is also quick to take a bite, making it easy to eat slowly, ideal for a relaxed post-dinner moment.
Quick picks for first-time diners
- For a classic warm and syrupy dessert, go for gulab jamun.
- If you like milky and delicate flavours, opt for rasmalai.
- Opt for Kulfi if you're craving something cold and decadent.
- Pick jalebi if you are seeking something crisp and to share.
How do the most popular Indian sweets compare?
The table below shows 5 common sweets and provides information about their texture, flavour, and best uses. Use it to match each dessert with your preference.
| Sweet | Texture | Main Flavours | Best For |
|---|---|---|---|
| Gulab Jamun | Soft and spongy | Cardamom, rose syrup | Sweet lovers and first-timers |
| Rasmalai | Soft and milky | Saffron, pistachio | A light, creamy finish |
| Kulfi | Dense and frozen | Mango, pistachio, malai | Cooling down after spice |
| Jalebi | Crisp and syrupy | Saffron, sugar syrup | Sharing with chai |
| Kheer | Creamy and grainy | Cardamom, almonds | A gentle, comforting end |
However, milk solids are used in Gulab jamun and Rasmalai, but both of them are cooked differently. Gulab jamun is fried and soaked in syrup, and rasmalai is set in milk. If you don't know which to try, order one that is sweetened with syrup and one that is sweetened with milk, then compare the two.
Where can Hanoi diners find quality Indian sweets?
Unlike the main course, it takes a little more work to find good mithai in Hanoi. Most restaurants have one or two desserts, and a select few have a more extensive selection of desserts that are prepared in-house. As you browse, check for a variety of local sweets and a description of their preparation.
What makes an Indian restaurant worth visiting for dessert?
Quality restaurants in Vietnam, among the best Indian restaurants in Hanoi, tend to have certain characteristics. Their desserts are made in-house, their syrups are fresh and not too sugary, and their staff can tell you about every sweet. If desserts are a kitchen's specialty, then so are its main courses.
Use these checks before you order:
- Check the seasonal or daily changes in desserts.
- Inquire from staff what sweets are used to sweeten and if they have nuts or dairy.
- Ensure that vegetarian items are easily identified on the menu.
Finding Indian desserts near Grand Plaza Hotel
Guests who are staying near the Grand Plaza Hotel will likely want to find a nearby dessert stop after dinner. Using a map app, look for an Indian restaurant near Grand Plaza Hotel Hanoi, and read the latest reviews that include 'dessert' in the description. Describing the sweets as well as the service will provide a better sense of quality in a review.
If you visit Royal Rasoi, ask the team which sweets were prepared that day.
How should you order mithai after dinner?
The number of people to be served and the weightiness of the main course will influence a good dessert order. Here's how you can eat a few sweets without getting in a lot of trouble.
- To kick off a classic, select one of the syrupy sweets like gulab jamun.
- Finish with one sweet made with milk, like rasmalai or kheer, to add texture to the cake.
- If there were a few spicy foods on the meal, order the kulfi.
- Order a single bite of each to give everyone a chance to sample more than one.
- Pair jalebi or other fried sweets with masala chai or coffee.
Moreover, a common plate is good for eating with friends. It allows everyone to taste 2 or 3 sweets without taking a big bite out of one. It also offers you the chance of finding a favourite quicker.
Which drinks pair well with Indian sweets?
The warm spices of masala chai complement jalebi, gulab jamun and barfi perfectly. The richness of coffee works well with other sweets, such as kulfi. If you want a lighter version, serve a mango lassi with rasmalai, as it goes well with the saffron and milk.
During the trip, if you are in the neighborhood, indulge in an Indian restaurant close to the Grand Plaza Hotel, Hanoi, on the way back. The advantage of this is that dessert is just a few steps away from your hotel, and at the end of the night you won't end up with a long journey.
Common mistakes when ordering mithai
When people first try a new restaurant, they tend to place too large orders at once, which can overload their palates. Sweets are very dense, so they can be eaten in small quantities. Dessert: another common error is to avoid even mentioning dessert, as food was consumed at the main course. A little kheer or kulfi at the end of the meal may be a good idea.
Last but not least, don't be afraid of asking questions. When staff are presented with a choice of two sweets, they are likely to be pleased to explain the difference in the properties of the sweets, to recommend a pairing or to advise on ingredients to avoid.
Final thoughts
Mithai is a very special addition to every Indian meal, and it's great to venture beyond the first sweet you recognise. On the first visit, try gulab jamun or rasmalai, and on the next visit, kulfi or jalebi. If you need to find the best Indian dessert restaurant in Hanoi, then you should look for a restaurant that prepares sweets fresh and explains them in detail. A Traditional Indian dessert should taste authentic, big, and enjoyable. Next time, if you visit Royal Rasoi, look forward to the dessert table!
Frequently asked questions
1. What is the easiest Indian sweet to try first?
The simplest one is gulab jamun. It is soft and has a cardamom-sweet syrup that will appeal to most first-timers who like dessert.
2. Are most Indian sweets vegetarian?
Traditional mithai are mainly vegetarian except for a few that are not. Please check ingredients with staff if you are allergic to nuts or eggs.
3. How much dessert should I order after a full dinner?
Share one or two small portions across the table. Sweets are rich, so a few bites satisfy most diners.
4. Can I take Indian sweets home from Hanoi restaurants?
A few places offer sweets as boxed items, but may not always have them available. Please check in advance for storage requirements and shelf life.
