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What is a simple and tasty dessert from India made with ingredients readily found in America?

My class is studying about India and I would like to treat them to a dessert from there, but I don't know of any store around here that might sell ingredients that may customarily be used in India.

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1. Coconut rice pudding - just boil a couple of tablespoons of rice in a can of coconut milk until the rice is cooked and the whole thing gells. If you can get tapioca balls that works well too. If you want it to be more authentic, add about 1/4 tsp of ground cardamon and a pinch of allspice. (One can makes enough for about four people - you can scale up the recipe).
2. http://www.indianfoodsco.com/Recipes/desserts_images/desserts.htm http://www.indianfoodforever.com/desserts/ http://www.indobase.com/recipes/category/dessert.php http://www.food-india.com/recipe/dessert.htm Here's some pages that have a variety of desserts and good photos. You'll be able to find these ingredients in your stores and some do not look hard to make at all. Halvah is sold in many stores already packaged. You probably won't have a problem finding that if you don't want to prepare anything. Henry's, Trader Joe's, and even reg. chain groceries carry it. It's made from sesame seeds and other stuff and it's very sweet, comes in a "block" form and it's easily cut up into pieces. Hope these help you. Have fun!
3. Similar to rice pudding, you can use semolina or sago in place of rice with same way. Add toasted cashew and raisins.
4. One of my favorite Indian desserts is Kheer (rice pudding.) See: http://www.recipesource.com/side-dishes/puddings/02/rec0210.html .
5. quick and easy microwave milk barfi INGREDIENTS: 2 cups full cream milk powder 300 ml thickened cream 1 400 can of condensed milk 1/2 cup finely chopped skinless pistachios PREPARATION: Mix all the ingredients (except the nuts) in a rectangular microwave safe bowl and whisk till smooth. Put the bowl in the microwave and set the time for 6 minutes on the High setting. Start and run the microwave. Watch the dish carefully and if the mixture looks like it might boil over, stop immediately and wait for 8-10 seconds. Start again and run till the 6-minute time is up. Take the dish out of the microwave and stir well to break all lumps (these lumps are the milk solids that are beginning to form due to the cooking). Put the dish back in the microwave and set again on High for 6 minutes. Watch for the initial minute and then allow to continue cooking. When the time is up, sprinkle the chopped nuts over the surface of the Barfi and let sit/ rest for 10 minutes. After 10 minutes remove from the microwave and cut into 2 to 2 1/2-inch squares. Serve immediately or after cooling to room temperature. Important: This time and High setting suggestion is for a 900-watt microwave. Adjust timing and setting to suit the wattage of your microwave.
6. Badam Burfi (Almond Squares) 1 cup almonds, finely ground 3/4 cup sugar 1/2 cup whole milk 1-2 tablespoon ghee or clarified butter (Use ghee for authenticity!) 1. Grease a shallow 6x6 inch pan with ghee. 2. In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring. 3. After 5 minutes, add ghee. 4. Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan. 5. Continue stirring for another couple of minutes. 6. Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary. 7. 20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter. 8. Cool completely, and store squares in an airtight tin.
7. This is wonderful!!!!! Gajur Halvah Carrot Halvah This rich dessert is popular throughout Northern India and Pakistan, where it is prepared for feasts on the 15th of Shaban and the 22nd of Rajab. Total time 3+ hours 4 cups peeled and finely grated carrots (about 1-1/2 lbs., or 10 medium) 4 cups milk 2 cups cream 1 cup honey or 1-1/2 cups brown sugar 1-1/4 cup blanched, peeled and finely ground almonds 4 tbsp. sweet butter 1/2 tsp. ground cardamom 2 tsp. rosewater 1/3 cup raisins (optional) 1/3 cup blanched, peeled and slivered almonds (optional) In a large saucepan combine carrots, milk and cream, and bring to a boil over medium-high heat; stir constantly so the mixture does not stick or scorch. Reduce heat to medium-low and, stirring frequently, cook until it is thick enough to coat the spoon and is reduced in volume by about half. This will take 1-1/2 hours or more. Add the honey or brown sugar and raisins, if you wish, and continue cooking and stirring for another 10 minutes. Add ground almonds, butter and cardamom and continue cooking and stirring for at least 10 minutes more, until the mixture begins to pull away from the sides of the pan. It should have the consistency of heavy pudding. Turn off the heat and stir in the rosewater. Heap the mixture into a shallow serving bowl and garnish with slivered almonds. The flavor of halvah is fullest when it is served just slightly warm or at room temperature. To prepare it as more of a candy, increase the end-stage cooking time so that the mixture becomes even denser; after the rosewater has been added, turn it out into a 7x11" pan lined with lightly buttered wax paper; pat it down firmly and smooth the surface with a fork. Garnish, if you wish, with slivered almonds. Refrigerate; when cool and firm, cut the halvah into squares or triangles.