Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›
Restaurants & Bars 9


Pan | Dec 25, 2010 09:27 PM

After having an excellent dinner at Pho Bac in Elmhurst, my 3 dining partners and I headed for sweets in Jackson Heights and ended up at Al-Naimat. I have gotten sweets there before and liked them, but these were the best I'd had there. We got the following, and I apologize in advance for not knowing all the names:

2 carrot halwa (we started with one, and they were good enough that my brother decided to get another)

2 of the white milky ones with chocolate on top (ditto)

1 besan burfi

1 gulab jamun

1 gulab jamun with white milky stuff inside

1 rasgulla

1 white milky one

When I say "white milky," I don't mean something liquid, but a soft solid that was made, I believe, by boiling milk down and then forming it into a kind of cake with jaggery, some ghee, etc.

I may not know the name of everything, but I've eaten Indian sweets for years (I visited India in 1977 after 2 years in Malaysia and have enjoyed Indian sweets ever since), so while I'm clearly no expert, I do know a thing or two about how one place's sweets compare to another's. In the past, I've gone to Rajbhog, which was closed when we got to Jackson Heights after 10 tonight. While Rajbhog has a wider selection, we were very impressed with the softness of all the items we got tonight, including the besan burfi, which is often hard at Rajbhog and other places. At Al-Naimat, it was soft in the middle and very easy and pleasant to eat. We were able to cut every item into 4 pieces pretty easily with a plastic fork, so as to share it. It really seemed like everything was fresh, good in texture, and tasty.

I have never tried the savory items at Al-Naimat. How are they?

72-27 37th Ave, Queens, NY 11372

37-03 74th St, Queens, NY 11372

Pho Bac
82-78 Broadway, Queens, NY 11373

Want to stay up to date with this post?

Recommended From Chowhound