Desserts Menu — Bangkok
Indian sweets are built on milk and sugar — khoya, cardamom and rosewater, the classics you would find at a Punjabi sweet shop. Below are 3 traditional sweets.
All desserts
Gulab Jamun (2 pcs)
Two khoya dumplings fried to a deep brown and soaked warm in rose- and cardamom-scented sugar syrup. Eggless and vegetarian.
Rasgulla (2 pcs)
Two chhena dumplings worked smooth by hand and simmered in light sugar syrup. Eggless and gently sweet.
Rasmalai (2 pcs)
Two flat discs of fresh cheese bathed in rabri, milk reduced thick, with saffron and cardamom. Eggless.
Notes from the kitchen — Desserts
We reduce milk to khoya the slow way rather than starting from condensed milk; it takes far longer but gives the dense, faintly caramelised body these sweets are supposed to have. The chhena in the rasgulla and the rasmalai is worked smooth until it holds together with no added fat — even a trace of fat and the dumplings sink instead of floating. Cardamom, saffron, rosewater and pistachio are the whole flavour palette; there are no artificial syrups and no food colouring.
Sweets travel, so a tray of these is a normal way to finish a catered meal, and we can build them into an evening on our private events page.
Frequently Asked Questions about Desserts
Which Indian sweets are on the dessert list?
There are 3 — gulab jamun, rasgulla and ras malai, made in the morning so the syrup and the milk have hours to settle before service. All three are vegetarian, with no gelatine and no eggs.
Which are served warm and which cold, and what is in a portion?
Gulab jamun (฿80) is the warm one — two fried khoya dumplings in rose-and-cardamom syrup, served warm because that is when the texture is right. Rasgulla (฿60) is two spongy chhena dumplings in a thin clear syrup, served chilled. Rasmalai (฿90) is two flat discs of fresh cheese in saffron-scented reduced milk, chilled, finished with sliced pistachio and almond.
Any gluten, eggs or nuts in them?
No eggs in any of the three and no gelatine — they are milk, khoya and chhena sweets from a pork-free, halal-friendly kitchen. Gluten: gulab jamun is bound with a pinch of flour, so it is not gluten-free, while rasgulla and rasmalai carry no wheat at all. Nuts: rasmalai is finished with sliced pistachio and almond, which matters if there is a nut allergy at the table. No artificial colouring or flavouring in any of them.
How much dessert should we order?
One portion between three people is the right order after a heavy meal — Indian sweets are rich and a little goes far. Gulab jamun travels well if you want one for the ride home; ras malai is best eaten at the table while the milk is properly cold.