Traditional Indian Desserts and Sweets for Your Event
Finish your feast on a high note. From slow-cooked Rabdi to rich Shahi Tukda, I bring the authentic taste of tradition to your dessert counter.
Huge platters of our special sweet dish, likely Shahi Tukda or a bread pudding, loaded with nuts and tutti-frutti.
This is how I make my dry fruit Rabdi. We use fresh milk, ghee, and a generous amount of chopped almonds, pistachios, and figs.
Gajar ka Halwa (carrot halwa) portioned into individual cups, ready to be served at an event.
A close-up of our Shahi Tukda, garnished with fried cashews and melon seeds.
Another one of our signature sweets, a rich bread pudding topped with nuts and colorful candied fruit.
A large tray of our special sweet, covered with a thick layer of toasted nuts and seeds.
This rich, yellow sweet is likely a form of Phirni or Rabdi, topped with sliced cashews and pistachios.
Two large trays of our dessert, ready for a big wedding function. We never let the sweets run out.
The sheer amount of nuts and seeds on top shows you the quality and richness of our desserts.
We make sure the presentation of our desserts is as good as the main course.
About Decadent Desserts & Sweets
You won't find shortcuts here. I spend hours reducing full-cream milk in heavy-bottomed vessels until it gets that thick, creamy texture only authentic Rabdi has. When you see the layers of nuts and saffron on top, you will know it is the real deal.
A proper desi meal is not finished until the sweets arrive. Whether it is a wedding or a small family gathering, my desserts are about pure richness. My Shahi Tukda is fried to the perfect crunch, then soaked in enough rabdi to make it heavy and satisfying, not soggy. I prepare my Gajar ka Halwa in large batches using pure ghee and khoya, exactly the way we have done it in Shivaji Nagar for years.
For larger events, I set up dessert stations that stand out, often using generous garnishings of cashews, pistachios, and figs. If you are planning a feast in Bangalore, let me handle the sweets. I can manage quantities for a hundred guests or more, ensuring the taste stays consistent across every single plate. Let us discuss your dessert menu and get the quantities sorted.
Samiulla Khan
I am Samiulla Khan, and I have been cooking for Bangalore since 1999. For me, the sweet course is where you leave a lasting impression on your guests, so I make sure my desserts are as heavy and flavourful as the main course.
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