Category: Easy Dessert Recipes

Easy Dessert Recipes for Every Occasion

Desserts are the perfect way to end any meal on a sweet note. While some desserts can be time-consuming to prepare, there are many easy dessert recipes that can be whipped up in no time. This guide will introduce you to a variety of dessert recipes easy to make, ensuring that you always have a delicious treat on hand for any occasion. From no-bake desserts to quick baking recipes, these easy recipes dessert are sure to satisfy your sweet tooth.

Quick and Easy No-Bake Desserts

Chocolate Peanut Butter Bars: These bars are a delightful combination of chocolate and peanut butter, requiring no baking. Simply mix the ingredients, spread them in a pan, and refrigerate until set.
Fruit and Yogurt Parfait: Layer your favorite yogurt with fresh fruits and granola for a healthy and quick easy dessert recipe. It’s perfect for breakfast or a light dessert.
No-Bake Cheesecake: This Indian dessert recipe involves a simple mixture of cream cheese, sugar, and whipped cream on a graham cracker crust. Top with your favorite fruit compote or chocolate sauce.
Energy Bites: Made with oats, honey, and your choice of nuts or chocolate chips, these bites are a quick easy dessert recipe that also doubles as a healthy snack.

Simple Baked Desserts

Chocolate Chip Cookies: A classic favorite, these cookies are one of the best easy dessert recipes. Mix the ingredients, drop spoonful on a baking sheet, and bake until golden brown.
Apple Crisp: This warm dessert features baked apples topped with a crunchy oat and cinnamon topping. It’s a comforting and easy recipes dessert that pairs wonderfully with vanilla ice cream.
Brownies: Rich and fudgy brownies are always a hit. With just a few ingredients and a simple mixing process, you’ll have a batch ready in no time.
Banana Bread: Utilize overripe bananas to make a moist and delicious banana bread. It’s an easy dessert recipe that’s great for using up ingredients you already have on hand.

Easy Indian Desserts

Mango Lassi: This refreshing drink made with yogurt, mango pulp, and a touch of cardamom is perfect for cooling down on a hot day. It’s a dessert recipes easy to prepare and enjoy.
Gajar Halwa: A traditional indian recipes carrot-based dessert, Gajar Halwa is made by simmering grated carrots with milk, sugar, and ghee. Garnish with nuts for an added crunch.
Kheer: A creamy rice pudding flavored with cardamom and garnished with nuts, Kheer is an easy dessert recipe for any festive occasion.
Rasgulla: Soft cheese balls soaked in sugar syrup, Rasgulla is a popular sweet treat. Use store-bought paneer to simplify the process.

Quick Dessert Ideas

Fruit Salad: Combine your favorite fruits, drizzle with honey, and sprinkle with mint for a refreshing and healthy dessert.
Chocolate Dipped Strawberries: Dip fresh strawberries in melted chocolate and let them set. It’s a simple yet elegant quick easy dessert recipe.
Microwave Mug Cake: Mix a few ingredients in a mug and microwave for a minute or two. It’s a dessert recipes easy for those sudden sweet cravings.
Ice Cream Sundae: Scoop your favorite ice cream into a bowl, add toppings like chocolate sauce, nuts, and whipped cream, and enjoy.

Best Easy Dessert Recipes for Special Occasions

Tiramisu: A classic Italian dessert made with layers of coffee-soaked ladyfingers and mascarpone cheese. It’s an elegant yet easy recipes dessert for special occasions.
Panna Cotta: This creamy dessert can be made ahead of time and topped with fresh berries or fruit sauce. It’s a simple yet sophisticated choice. Its a fusion recipes
Trifle: Layer cake pieces with custard, fruit, and whipped cream in a trifle bowl. It’s a visually stunning and quick easy dessert recipe that’s perfect for parties.
Eclairs: Filled with pastry cream and topped with chocolate glaze, eclairs are a delightful treat. Use store-bought puff pastry to make this dessert recipes easy to prepare.

FAQs

Q: What is the simplest type of dessert?

A: The simplest type of dessert is often a no-bake treat, such as chocolate peanut butter bars or fruit and yogurt parfaits. These require minimal ingredients and no oven time.

Q: What is dessert easy to make?

A: Desserts like brownies, banana bread, and chocolate chip cookies are easy to make because they involve straightforward mixing and baking processes.

Q: Are there quick and healthy dessert options?

A: Yes, there are many easy Indian recipes that are quick and healthy dessert options like fruit salad, energy bites, and yogurt parfaits that satisfy your sweet tooth without being overly indulgent.

Q: Can I make elegant desserts easily?

A: Absolutely! Desserts like tiramisu, panna cotta, and trifle are elegant yet easy to make with simple ingredients and steps. Some of the indian desserts are even gluten free Indian recipes

Q: What are some easy Indian desserts?

A: Easy Indian desserts include Mango Lassi, Gajar Halwa, Kheer, and Rasgulla. These traditional sweets are straightforward to prepare and offer a taste of Indian culture.

Conclusion

Creating delicious desserts doesn’t have to be a daunting task. With these easy dessert recipes, you can enjoy a variety of sweet treats without spending too much time in the kitchen. Whether you’re looking for dessert recipes easy to whip up on a busy day or impressive yet easy recipes dessert for special occasions, this guide has you covered. So, gather your ingredients and start making these quick easy dessert recipes that will delight your taste buds and impress your friends and family. Enjoy the sweet journey!

Pineapple kesaribath
Recipe submitted by Akhila Bhatt
Pineapple kesaribath

Pineapple Kesaribath is a quick & easy, simple recipe to make. The pineapple really adds to the delicious flavor to the dessert.

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Course Dessert
Cuisine Indian

Ingredients

Ingredients:
1/2 cup semolina
1 cup pineapple juice
1/2 cup water
3 pineapple slices – diced
7-8 strands of saffron – soaked in 2 tbsp water
1/4 cup sugar (adjust based on pineapple juice sweetness)
Pinch of salt
10 cashew nuts
5 raisins
4 cardamom pods – seeds crushed
Ghee

Instructions

Method
Take 1 tsp of ghee in a frying pan and roast semolina. Stir until it starts to turn brown. Keep aside
Take pineapple, pineapple juice, water, sugar, salt, 1 tsp ghee, cardamom powder, saffron strands in a pan. Bring it to boil.
In a small skillet, take 2-3 tsp of ghee. Add cashew nuts and fry until it starts to change color.
Take it off heat. Add raisins. After 10-15 seconds add it to the kesari baath. Stir again.
DONE!!!

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January 5, 2012
Almond Saffron Milk (Badam Milk)
Almond Saffron Milk (Badam Milk)

Almond saffron milk is a festive healthy drink; this can be served hot or cold. Milk with blend of nuts and flavored with saffron to give a beautiful orange-yellow color and distinctive flavor and aroma.

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Course Beverages
Cuisine Indian

Servings 2 people

Ingredients

Ingredients:
20 Oz milk
10 almonds
10 pistachios
1/4 teaspoon cardamom powder
2 tablespoons sugar adjust to taste
few strands of saffron
For Garnishing
1 teaspoon thinly sliced pistachios

Instructions

Method
Soak the almonds and pistachios ten minutes in hot water. Peel the skin off the almonds and pistachios.
Grind the almonds and pistachios until smooth, using two to three tablespoons of milk.
Boil the remaining milk in a heavy bottom pan over medium high heat, stirring occasionally to prevent burning.
Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer four to five minutes, stirring often. Turn off the heat.
Serve warm or chilled. Garnish with pistachios.

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December 5, 2011
Butternut Squash Gnocchi in Coconut Curry Sauce
Recipe submitted by Nibedita Das
Butternut Squash Gnocchi in Coconut Curry Sauce

Butternut Squash Gnocchi in Coconut Curry Sauce is an Indian-Italian inspired vegan fusion recipe. Italian cuisine is my favorite and this is an Indian twist to a classic Italian soft dumpling – gnocchi. Hope you enjoy!

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Prep Time 50 minutes
Cook Time 30 minutes

Course vegan
Cuisine Indian

Servings 7 people

Ingredients

Ingredients:
1 1/2 to 2 lb butternut squash, peeled and cut into 1” cubes
14 oz can of coconut milk
2 cups all-purpose flour (plus a little more to coat surface you are working on)
1/2 cup extra firm tofu, pureed
1/2 cup vegetable stock
1 cup green peas (fresh or frozen/thawed)
1 medium yellow onion, chopped
1 medium lemon (optional)
5 cardamom pods, bruised
5 cloves
5 cloves of garlic, peeled and grated
3 tbs olive oil
2 tbs unsalted butter
1 1/2 tbs curry powder
4 1/2 tsp salt
1 1/2 tsp red chili powder
1 tsp garlic powder
1 tsp black pepper

Instructions

Method
Prepare butternut squash: Peel and cut into 1” cubes. Microwave until soft (approx 10m) and then puree in blender. Set aside.
Make Gnocchi:
Put 2 cups of flour in center of a flat work surface. Add 1 tsp salt and 1 tsp black pepper, 1 tsp garlic powder, 1 tbs olive oil. Mix ingredients together.
Make a well in the center of flour mixture. Add 2 cups of pureed butternut squash. Slowly incorporate flour beginning with inner rim of the well.
When flour is incorporated, gather dough into a round ball. Knead mixture until smooth (approx 4-5m).
Divide dough into 6 equal pieces. Roll each piece into 1” diameter log. Cut this into ½”-long pieces to make gnocchi
Transfer gnocchi to a baking sheet and cover with damp paper towel.
Repeat process with rest of the gnocchi dough.
Bring 6 qt of water to a boil with 3 tsp salt in large pot over high heat. Add gnocchi and boil until they rise to surface of water (approx 3-4 minutes).
While Step #3 is ongoing, heat a large nonstick skillet over high heat. Add 2 tbs olive oil, butter, cardamom, cloves, onion, garlic, and peas. Cook for approx 3 minutes or until onions and garlic lightly browned.
Reduce heat to medium. Add ½ tsp salt, chili powder, and curry powder. Stir for a minute.
Add coconut milk, ½ cup butternut squash puree, and tofu puree. Combine all ingredients for another 2 minutes or so. Then add vegetable stock and let simmer for another 2 minutes.
Using slotted spoon, transfer cooked gnocchi to skillet and toss to combine.
Serve immediately with freshly squeezed lemon juice as garnish.

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December 3, 2011
Gulgula (Mini Donut)
Gulgula (Indian Mini Donuts)

Gulgulas are like lightly sweetened mini donuts. In India these are made for special occasions. This is a quick and easy to make recipe. They make good finger food even for the kids on the go. This is an easy recipe to make when you are craving for something sweet.

5 from 3 votes

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Course Dessert
Cuisine Indian

Servings 4 people

Ingredients

1/2 cup whole wheat flour
1/2 cup sugar
1/2 tsp fennel seeds
1 tsp oil
2 tbsp yogurt dahi curd
3 tbsp water approx.

Instructions

Mix whole-wheat flour, yogurt, sugar, fennel seeds, and oil, add water slowly as needed to make the thick consistency batter.
Heat the oil in a frying pan on medium high heat.
The frying pan should have about 1 inch of oil. (To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away).
Slowly drop 1 teaspoon of batter at a time in to the oil. Don’t over crowd the frying pan.
Fry the Gulgulas golden brown all sides, turning them occasionally. It will take 2 to 3 minutes.
Remove the gulgulas and place over a paper towel so the excess oil is absorbed.

Notes
Tips, If oil is not hot enough gulgulas will stick to the bottom of the frying pan.

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October 6, 2011
Puran Poli – Sweet Flatbread
Puran Poli – Sweet Flatbread

Puran Poli is a sweet flat bread with a sweet dal lentil filling. This is a popular bread in the states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as a snack.

5 from 1 vote

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Course Bread
Cuisine Indian

Servings 10 Puran Poli

Ingredients

Ingredients:
1/2 cup of whole wheat flour (atta)
¼ cup all-purpose/plain flour (Maida)
2 tablespoons oil
Approximately 1/3 cup water
Filling
¾ cup Toor dal (Ahrar dal) (available in Indian grocery stores)
1 cup sugar
½ teaspoon turmeric
1 teaspoon cardamom powder (elaichi)
¼ teaspoon nutmeg (jaiphal)
Also Needed
Approximately 3 tablespoons oil
Approximately ½ cup of dry whole wheat to roll the bread

Instructions

Filling
Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any remaining water.
Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium-high heat. When dal boils, remove the yellow foam from the top. Reduce the heat to medium and cover the pan.
Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.
Add sugar and cook until the dal looks like paste and starts to hold together. Add cardamom and nutmeg powder and mix well. The dal filling will be very soft and sticky.
Dough
In a bowl, mix whole-wheat flour, all-purpose flour, and oil; add water slowly to make a very soft dough. The dough should not stick to your fingers. Cover the dough and set it aside. Let it rest for at least ten minutes.
Making Puran Poli
Divide both the dough and the dal filling into ten equal parts. The parts of the dal filling should be about 2½ times that of the dough balls.
Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle for three to four minutes.
Heat the skillet on medium-high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.
Lay the balls on the sealed side up and lightly press them into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.
Place the Puran poli in the skillet. When it starts to change color, flip it over. You will notice some golden-brown spots.
After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip again, and press with the spatula making sure the puran poli are golden-brown on both sides.
Repeat the same process for the remaining.
Puran poli is ready to be served and it tastes best when eaten hot.

Notes
Tips
1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.
2. Cooked Puran Poli can be stored for a week in the refrigerator. Re-heat over a skillet or in the toaster oven.
Variation
Puran Poli can be prepared using Chana dal, however, it has to be cooked for a slightly longer time.

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May 3, 2011
Til ki Burfi (Sesame Seed Burfi)
Til ki Burfi (Sesame Seed Burfi)

Til ki Burfi is a healthy, quick & easy way to make home-made sweet snack which can also be offered as a dessert post meal. Its a must try recipe during winters.

4 from 1 vote

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Course Dessert
Cuisine Indian

Servings 24 pieces

Ingredients

Ingredients
1 cup heavy milk
1 cup milk powder
3/4 cup sesame seeds
1/2 cup sugar
1/8 teaspoon cardamom powder

Instructions

Method
Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
In a non-stick frying pan add heavy cream and milk powder mix it well. Cook over medium-high heat, stir continuously till the mixture starts to bubble.
Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to thick paste and starts coming together. This should take 8-10 minutes.
Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.
Lower the heat to low and add sugar and cardamom powder and mix it well. This will become soft in texture after adding sugar.
Keep stirring for 1-2 minutes and bring the burfi back to dough texture.
Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it sit for at leadt two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.
The burfis will store well in an airtight container, at room temperature for up to 2 weeks.

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February 14, 2011
Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline
Recipe submitted by Ayeesha Riaz
Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

A nice sweet dessert that goes well during winters due to its rich ingredients.

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Prep Time 20 minutes
Cook Time 25 minutes

Course Dessert
Cuisine Indian

Ingredients

For the sponge:
Plain flour- 60 g / 2 oz
Butter- 50 g / 2 oz
Brown Sugar- 60 g/ 2 oz
Ground Almonds( without skin)- 40 g/ just less than 2 oz
1 tsp Grated zest of orange
2 Eggs
3 tbsp Freshly squeezed orange juice-
Butterscotch sauce:
1/2 tbsp Butter
2 tbsp Brown sugar
75 ml Cream
1 tbsp Honey
1/2 tsp Vanilla extract
Pistachio Praline:
1 tbsp Pistachio without shell
2 tbsp Brown sugar
1 tsp Lemon juice

Instructions

For the Sponge:
Melt the butter and keep it separately.
Beat the eggs and sugar in a large bowl until it looks fluffy.
Add the orange juice and zest, mix well.
Sift the flour, baking powder, bicarbonate of soda and almonds into the egg mixture.
Fold gently without any lumps.
Finally fold the butter into the mixture.
Grease 4 ramekins with butter and dust it with flour. Pour the mixture equally into the ramekins.
Preheat the oven to 180 degree Celsius.
Take a large tray, fill with boiling water and then place the ramekins inside that.
Bake it in the preheated oven for 25 minutes or until a skewer inserted comes out clean.
Note: The cooking time might vary according to the size of the dish you are using.
For Butterscotch sauce:
Heat together butter, sugar and honey in a heavy based pan in medium to low heat.
Once everything is melted completely, heat it for 2 to 3 minutes stirring continuously.
Take it off from heat, add the extract and cream little by little, stirring continuously.
For Pistachio Praline:
Heat the pistachio, sugar and lemon juice in a pan, stirring continuously.
When it reaches a consistency of 1 string consistency, take it off from heat and pour it in a baking parchment paper.
After it hardens, bash it with a rolling pin to crumble into pieces.
Note: To check the one string consistency, wet your hands with cold water. Take a small amount of syrup between your two fingers, when you press and release, you should see a small thread between your two fingers.

Notes
To Serve:
Place the sponge in individual serving plates, pour the warm sauce on top. Finally top it up with pistachio praline.
To enjoy the real taste of this dessert, serve while they are still warm

Additional Notes:

You can replace brown sugar with caster sugar for sponge.

For the butterscotch sauce, you can use caster sugar and brown sugar mixed.

For the praline also you can replace with caster sugar.

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December 24, 2010
when almond meets cashew
Recipe submitted by Bhavya Murthy
when almond meets cashew

Indulge in the perfect blend of almonds and cashews with this delectable dessert. This recipe features roasted and ground almonds combined with creamy butter and a touch of cinnamon, forming the base of delightful almond bakes.
Dipped in a rich, cardamom-flavored cashew paste, this sweet snack is not only gluten-free but also incredibly healthy.
Ideal for those seeking a nutritious yet indulgent treat, this dessert is a wonderful addition to any gluten-free diet and perfect for satisfying sweet cravings.

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Course Dessert
Cuisine Indian

Ingredients

For the almond bakes:
1 cup roasted and ground almonds
1 stick unsalted butter
1 cup powdered sugar
1/2 tbsp vanilla extract
1 cup all purpose flour (or 1 cup quick oats)
1/2 tsp cinnamon powder
chopped almonds for garnish
Dip for the bakes:
2 cups whole milk (or 1 cup whole milk + 1 cup soy milk)
1 cup cashew paste
1/2 tin condensed milk
1/2 tsp cardamom powder

Instructions

Method
In a bowl, beat butter till creamy.
Add powdered sugar, vanilla extract and cinnamon powder and mix well till the mixture is creamy.
Add the ground almonds and mix well.
Add the all purpose flour (or oats) little by little and mix well.
Refrigerate the mixture for about 1 hour.
Preheat oven to 350F.
Form the dough into small balls. Place the balls on an ungreased baking sheet.
Bake at 350F for 15-20 mins till the edges turn brown.
Method
Soak about 8-10 cashews in warm milk for about half an hour.
Grind the soaked cashews to a smooth paste.
In a thick bottomed pan add little water. Add milk to the pan. Bring it to a boil.
Now add the cashew paste and cardamom powder. Mix well.
Boil this mixture until it reduces to about half of the original quantity.
Now slowly add condensed milk while stirring. Bring it to a boil.
Add the almond bakes to this mixture.
Garnish with almonds.
Serve it warm or cold. It tastes heavenly!!

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December 23, 2010
Coconut Kiss Macaroons
Recipe submitted by Priya Ramakrishnan
Coconut Kiss Macaroons

Macaroons are special soft cookies usually made with egg whites, sugar and coconut. Here is an eggless version, made with few ingredients and very easy to put together. Perfect for the holidays as a sweet tasty snack and can be even savored as a dessert post any kind of meal.

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Course snacks
Cuisine Indian

Servings 25 cookies

Ingredients

Ingredients:
2 1/2 cup sweet grated coconut (One 7 oz. bag)
1/3 cup all purpose flour
1/4 tsp. cardamom powder
A pinch of salt
4 oz. sweetened fat free condensed milk
1 tsp. vanilla extract
25 mini milk chocolate morsels

Instructions

Method
Preheat oven to 350 F.
Line a cookie sheet with parchment and grease with cooking spray. This step is very important as it prevents the cookies from sticking to the sheet.
In a bowl, mix the coconut all purpose flour, cardamom powder, and salt.
Add the condensed milk and vanilla to the coconut mixture and mix well till everything is well blended.
Cover the mixture and refrigerate for 20 mins.
After 20 mins., with a teaspoon or using your hands make small balls and spread the cookies on the cookie sheet. These cookies won’t spread and you can arrange them closely.
Press a mini milk chocolate morsel in the middle of the macaroon and bake for 15 20 mins. or till golden.
Take the cookie sheet out of the oven and let the macaroons cool for a few minutes on the parchment paper.
Remove the macaroons and let them cool on a wire rack.
Store and enjoy any time!

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November 28, 2010
Coconut Cookies
Recipe submitted by Vidhya Jayadeep
Coconut Cookies

This is one of my mom's cherished recipes, known for being quick and easy to make. My brothers and I used to whip these up when we were in elementary school. If I had to rename them, I'd call them "Quick Cookies" because they truly live up to the name. They take about 3 minutes to prepare and 15 minutes to bake. Another great aspect of this recipe is that it's vegan-friendly, as it's entirely egg-less. These cookies are perfect for anyone looking for a speedy, egg-less treat.

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Course snacks
Cuisine Indian

Ingredients

Ingredients:
7/8 Cup (100gm) All purpose flour
1/4 Cup (60gm) Sugar
7 tbsp (100gm) Butter/Margarine
1/2 Cup (50gm) Dry coconut powder
1 tsp Cardamom powder/Vanilla essence

Instructions

Method
Knead all the ingredients together to a smooth and soft dough.
Divide the dough into small equal portions( I made 24 cookies using this recipe).
Arrange on a baking tray.
Bake at 350 F for 15 minutes.
Let the cookies cool and then serve.

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November 28, 2010
Steamed Delight
Recipe submitted by Roshni ramesan
Steamed Delight

When I saw that the ingredient was rice for the contest, I remembered one of my childhood favorites (Ila Ada and Kozhukatta). Both have the same dough and the same filling, but that they are in different shapes. Ila ada is made by spreading the dough thinly onto banana leaves and has a sweet filling in the center, while kozhukkatta is just the rice dough shaped like a ball with the same sweet filling stuffed in the center. Both are steamed, hence making both very healthy and light.

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Course snacks
Cuisine Indian

Ingredients

Ingredients
1 cup Roasted rice flour
1-1.5 cups Water
1/4 tsp Salt
1 tsp Ghee (optional)
1/2 tsp Cardamom
1/2 tsp Jeera (optional)
1.5 cups Grated coconut
1 cup Grated jaggery (can also use sugar instead of jaggery)
8 5"x5" Banana leaves (can also substitute with aluminium foil if you don't have banana leaves)
Pressure cooker or steamer

Instructions

Method
Mix together the grated coconut, grated jaggery, cardamom powder, and jeera. Keep aside.
Boil the water and add salt and ghee(optional).
Add the rice flour and mix well without forming lumps. The mixture should not be too loose…It shoud be able to hold shape in the form of a ball.
Divide the mixture into 8 balls and keep aside.
For Ila Ada:
Place each ball in the center of each banana leaf and flatten it out with your fingers to spread as thin as possible. You can wet your finger tips with water to help in spreading. Place the sweet filling in the center and fold the banana leaf over and press the ends along the edges.
Now steam them in pressure cooker or steamer – might take 10 to 12 minutess to cook.
Enjoy warm.
For Kozhakatta:
Place each ball in the center of your palm and press with the other hand to flatten it. Now fill the flattened dough with the sweet filling of jaggery and mould the dough back into shape by bringing the ends together.
Now steam them in pressure cooker or steamer – will take around 15 minutes to cook.
Enjoy warm.

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October 28, 2010
Sweet Rice Balls
Recipe submitted by Navita Mehra
Sweet Rice Balls

This recipe is called Sweet Rice Balls set for this coming Diwali, and I hope that you will also like it. It's a simple delicious dessert made with coconut milk and rice flour.

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Course Dessert
Cuisine Indian

Ingredients

Ingredients:
2 cups Rice Flour
1/3 to 1/2 can coconut milk (make it sweet by adding some sugar in it)
1 cup (approx) brown sugar
1/2 cup dried shredded Coconut
1/2 tsp oil
Food Colour (Any colour, I used green)

Instructions

Method
Start by adding 1/3 of a can of coconut milk. Stir the coconut milk into the flour to form a dough.
You may need to add slightly more coconut milk, or more flour depending on how thin your coconut milk is. The dough should be quite stiff, It shouldn't stick to your hands (if it does, it requires a little more flour). If it doesn't stick together, it's too dry – add a little more coconut milk.
Add green colour (up to 1/2 tsp.). It will turn the dough bright green
Stir well to distribute throughout the dough.
Take a little of the dough in your hands. Now roll it between your palms until you've made a ball (like you did when you were a kid with play dough).
Now indent the sticky rice ball with your thumb or finger.
Place about 1/2 tsp. brown sugar in the rice ball. Gently pat the sugar down with your finger. (This sugar will later melt and become a liquid center.)
Pinch the sides to cover the brown sugar and close it. Now take this rather flat rice ball back into your palms. Gently roll it once again to return it to its former ball shape. Place on a plate or cutting board dusted with rice flour.
Now repeat these steps with the rest of the dough until you have lots of sticky rice balls filled with brown sugar, and all of the dough is used up.
Place some water in a large pot on the stove over high heat. When the water is boiling, drop the rice balls into the pot. They will sink to the bottom at first, then gradually rise to the surface.
Now turn the heat down to medium or medium-high, just high enough to keep the water bubbling nicely. Once the balls have risen to the surface of the water, continue cooking for 2 more minutes (3-4 minutes in total).
While the rice balls are cooking, prepare a clean surface on which to place them (a cutting board or your counter will work . Pour a few drops of oil over this surface (up to 1/2 tsp.) and "grease" it as you would a cake pan, or the balls with stick and you won't be able to remove them later
Using a slotted spoon or small strainer, remove the rice balls from the water and place on your prepared surface.
Place the dry coconut in a bowl or spread on a plate. Roll the sticky rice balls in the coconut to coat.
Place the finished rice balls on a plate – OR you can give each one a colorful wrapper by placing them in muffin papers (small or medium size). These balls can be eaten while still warm, or at room temperature.

Notes
Storing Instructions: Do not store in the refrigerator – this will only dry them out. Cover leftovers, or place in a cookie jar or other container on the counter. Try to eat your rice balls as soon as you can – within 24 hours if possible, or they will begin to harden.

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October 28, 2010
Pal Kozhukattai
Recipe submitted by Saraswathi Tharagaram
Pal Kozhukattai

Pal Kozhukattai is a popular chettinad sweet dumpling made from rice flour. It's typically prepared on special occasions on Ganesh chaturti. It is also known as milk modak. It can be prepared in many ways. Some recipes use jaggery instead of sugar & normal milk instead of coconut milk. Either way, it tastes delicious.

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Course rice
Cuisine Indian

Servings 4 people

Ingredients

Ingredients:
1 cup – Rice flour
1 can – Coconut milk
1 cup – Sugar
4 Cups – Water
4 tsp – Grated coconut
2 tsp – Cashews (optional, usually we don’t required cashews)
4 Cardamom (peel the skin & powder the seed)
1 tsp Ghee
1/2 tsp Salt

Instructions

For Rice dumpling:
Boil 2 cups of water with salt & ghee.
Low the flame & add rice flour little by little to this boiling water.
Keep stirring without any lumps till it forms a dough consistency.
Turn off the stove and allow it to cool.
Knead the dough gently & rest it for 5 mines.
Grease your palm with little oil & make small balls like gooseberry from the dough.
Rest it for 5-7 mins.
Steam the rice balls for above 5 mins in idly plate or in steamer.
For Milk:
Take 1/2 of the coconut cream & mix with 1/2 cup water and take it as 1st extract.
Mix remaining 1/2 of the coconut cream with 1 1/2 cup of water and take it as 2nd extract.

Notes
Preparation: ( Timing : 1to 1 1/2 hours)

In a pan add 2nd extract milk and rice balls together & allow it boil for 10mins in medium flame.

When the balls float on top add 1 extract and sugar & stir it.

After 5 mins add cardamom powder & turn off the stove.

Transfer to serving bowl & garnish with grated coconut & cashews before serving.

Can be served Hot or Chill.

Note: We can also use fresh coconut. Grind 1/2 medium size coconut with 1/2 cup of water & extract thick milk and keep it as a 1st extract. Again add 1 1/2 cup of water & extract thinner milk and keep it as a 2nd extract. Above procedure can be done using this milk. We can also use Half & Half)

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October 28, 2010
Caramel-Pineapple Phirni
Recipe submitted by Priya
Caramel-Pineapple Phirni

I love phirnis, but this time I wanted to make them with a twist using fresh pineapple chunks. I had some leftover fresh pineapple chunks and also home made caramel syrup, so I decided to combine both together to create this beautiful looking phirni, which is a rich and wonderful dessert.
If you are a bit lazy or don't prefer to make your own caramel syrup, you can definitely get a store bought one. This fruity rice phirni tastes amazing when they served chilled, but you can also enjoy them warm. Adding cream is completely optional.

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Course Beverages
Cuisine Indian

Ingredients

Ingredients:
1 Litre Whole milk
2 tsp Fresh cream
1/2 cup Basmati rice
1 cup Sugar
3 tbsp Sugar
1 cup Pineapples (chopped finely)
1 tsp Cardamom powder
1/4 tsp Nutmeg powder
1 tbsp Almond flakes
1 tbsp Ghee

Instructions

Method
Wash and soak rice for an hour.
Keep half a cup of milk aside and boil the remaining milk. Drain the rice and grind it as fine paste using the cold milk.
Make a caramel syrup with sugar and a teaspoon of water, keep aside.
Add the grounded rice paste to the milk and stir it continuously until it turns bit thick..Add the sugar to the cooking rice paste.
Meanwhile heat the ghee, keep aside a tablespoon of pineapple chunks,roast the remaining pineapple chunks until they turns golden brown.
Grind this roasted pineapple chunks with some water as a thick paste.
Add this pineapple paste and fresh cream to the cooking rice mixture. Give it a stir.
Add the cardamom powder;nutmeg powder to the cooking phirni and put off the stove..
Decorate the pineapple chunks and almond flakes over the phirni, drizzle the caramel syrup..Arrange in fridge for at least an hour..

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October 28, 2010
Appalu (Rice Flour Delicacy)
Recipe submitted by Sireesha Darbha
Appalu (Rice Flour Delicacy)

Appalu are an Authentic dessert in Andhra Cuisine which are famous for their soft texture and color and of course being not overly sweet snack. This is an item the whole family can relish and forces you to make again… I bet!. Its often made during festive seasons such as Ganesh Chaturthi.

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Course Bread
Cuisine Indian

Ingredients

Ingredients:
3/4 cup Rice Flour
1/4 cup Wheat Flour/ Maida
1 cup Jaggery
1 cup Water
1/4 cup oil to add & oil for frying
One cut open Ziploc

Instructions

Method
In a bowl mix together Rice Flour and Wheat Flour/ Maida.
Turn on the stove on medium flame, and in a vessel mix water and jaggery and bring it to boil till the jaggery is completely dissolved.
Add the flour mixture slowly stirring continuously without forming any lumps.
Once the mixture starts to thicken, you can turnoff the flame.
Note: Once the mixture cools it should be pliable to form balls.
Add 1/4 cup oil to it and let it cool down to the temperature where your hands can handle the mixture.
Heat oil in a kadai on a medium flame.
Once the oil is heated, grease the Ziploc with oil.
Make a small ball out of the dough and press into a disc of 0.5cm thickness on the Ziploc uniformly and fry in the oil till golden color.
Drain them on a paper towel and enjoy !!!

Notes
Note: Don’t let them brown as they will become very hard after cooling.

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October 27, 2010