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!

Delightful Bread Swirls
Recipe submitted by Satyasree Nivas
Delightful Bread Swirls

These bread swirls are a healthy delightful appetizer. In most of my parties when kids are invited they need something that is easy to hold and filling too. Kids don't like to carry their food on plate so I got this idea for them but it became a party hit with adults too! Potato is a versatile veggie that can be eaten in different forms. These bread swirls are crispy on the outside with a soft and cheesy potato stuffing.

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Course Bread
Cuisine Indian

Servings 0

Ingredients

Ingredients:
5 bread slices
1 cup boiled potato
3/4 cup chopped boiled veggies(carrot,peas,cauliflower)
2 chopped green chilli
1/2 tsp chat masala
1/2 tsp channa masala
3 tbsp mozzarella cheese
salt to taste

Instructions

For Stuffing
Mash all the above ingredients except bread and cheese to a smooth paste and keep aside.
Preparing the Bread Sheet
Remove the sides of the bread n join them with little water edge to edge overlapping 1 cm.
Now use a rolling pin flatten the bread gently.
Preparing the Bread Swirls
Now spread the stuffing evenly on the bread sheet and leave the last 1 cm for sealing.
Sprinkle the cheese on the stuffing n roll it slowly from one end and seal
the end gently with little water.
Then wrap it plastic sheet n freeze for 30 min.
After 30 min unwrap it n cut the roll into thin slices of 1 cm thickness.

Notes
Toast each slice on a tawa with medium flame till golden brown on both the sides or in a preheated oven at 375F for 15 min.
Then bake for 7 mins each side or till golden brown.You delightful bread swirls are ready and can be served with tomato ketchup.

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September 25, 2010
Sabudana Kheer (Tapioca Pudding)
Sabudana Kheer (Tapioca Pudding)

Sabudana kheer is a gourmet dessert. Kheer is lightly flavored with cardamom and saffron. This is a quick & easy recipe to make.

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Course Dessert, kheer
Cuisine Indian

Servings 4 people

Ingredients

Ingredients
1/3 cup tapioca (sabudana, sago)
3 cups milk
3 tablespoons sugar
1 tablespoon sliced pistachios
Few strands of saffron
1/4 teaspoon cardamom powder

Instructions

Method
Wash and soak the tapioca in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
Kheer can be served chilled or warm.

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September 10, 2010
Kaju Burfi (Cashew Fudge)
Kaju Burfi (Cashew Fudge)

Kaju burfi is probably the most favorite Indian dessert. Kaju burfi is a delicious treat for any occasion. This can also be served as a fudge or candy. This is also a great vegan treat.

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Course Dessert
Cuisine Indian

Servings 20 pieces

Ingredients

Ingredients:
2 cups of cashew nuts (kaju)
1 1/2 cup sugar
3/4 cup water
About 20 strings of saffron (optional)

Instructions

Method:
Grind the cashew nuts to powder. Dry grinder or a coffee grinder works the best.
On very low heat in a heavy bottom pan roast the cashew nut powder for about 4 minutes or until powder just get warm. Do not heat for any longer otherwise powder will start getting oily.
In a saucepan, boil the sugar and water together on medium heat until syrup is 1 thread or 225 degrees F on a candy thermometer.
Next add the saffron to the syrup mix it well. Saffron is optional. Turn off the heat.
Add the cashew powder to the syrup and mix it well, making sure there are no lumps.
To check the right consistency take a little mix in a spoon, you should be able to roll this into softball.
Next spread the mix quick to the greased plate. Spread before the mix cools off.
Allow burfi to cool and then cut them in the shapes you will like.
Enjoy!

Notes
Notes:

Grind small portion at a time if you grind for too long nuts start getting oily.

Store at room temperature for a week or in the fridge for longer.

Tips:

If the burfi remains soft, you can cook the mixture on low heat for few minutes.

If the mixture is too dry add the boiling water 1 spoon at a time making sue it comes to right consistency.

As you see you can never go wrong with this recipe.

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September 2, 2009
Sandesh
Sandesh (Bangali Sweet)

Sandesh is a specialty from the state of Bengal. Sandesh is a delicacy, served as a dessert. Made several different ways using freshly made paneer.

4 from 2 votes

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Course Dessert
Cuisine Indian

Servings 10 people

Ingredients

1/2 gallon equal to 8 cups milk
1/4 cup lemon juice
1/2 cup sugar
1/4 tsp cardamom ground
Garnishing
2 tbsp sliced pistachios
8 strands of saffron
2 tbsp crushed pineapple

Instructions

Make the paneer (check the recipe for paneer).
Drain the whey using a strainer line with cheesecloth, or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
Add the sugar and cardamom into the paneer and knead the paneer again until sugar is mixed well.
Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes.
Turn off the heat and keep mixing the paneer like you are making dough. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.
Mix the saffron thread in 1 teaspoon of warm milk and mix it well. Keep aside.
Divide the paneer in 24 equal parts and roll them giving a ball shape.
Garnish with crushed pineapple, or garnish them with a drop of saffron paste putting sliced pistachio over.
Refrigerate them for few hours before serving. Serve them chilled!

Notes
Notes
Important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.
Sandesh can be refrigerated for a week.
You will also enjoy to Rasgulla and Chumchum

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November 3, 2008
Ras Malai
Ras Malai, Rasmalai, Bengali Dessert

Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as "paneer" or "chana". Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.

4.50 from 2 votes

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Course Dessert
Cuisine Indian

Servings 6 people

Ingredients

For Patties
4 cups milk
1/4 cup lemon juice
1-1/2 cups sugar
4-1/2 cups water
Milk For Rasmalai
3 cups milk
2-1/2 tbsp sugar
1/8 tsp crushed cardamom
1 tbsp sliced almonds and pistachios to garnish

Instructions

Making Paneer
Mix lemon juice in half a cup of hot water and keep aside.
Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.
Making the Rasmalai:
Divide the dough into 12 equal parts and roll them in smooth balls.
To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape.
Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening. Take out the patties from the syrup and squeeze them lightly,and keep aside.
Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
Serve the Rasmalai chilled.

Keyword Bengali Delicacy, Dessert, Made With Paneer

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December 2, 2007
Coconut Burfi
Coconut Burfi

Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. This is a scrumptious dessert or snack. Makes 24 to 30 pieces.

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Course Dessert
Cuisine Indian

Servings 0 peices

Ingredients

1 cup heavy cream or whipping cream
1 cup sugar
1 cup dry milk powder
½ cup coconut powder
½ cup grounded walnut
¼ teaspoon cardamom powder

Instructions

Grease an 8-inch round or square plate and set aside.
Boil the heavy cream on medium-high heat.
After milk comes to a boil, turn the heat down to low-medium heat.
Add the sugar and Stir so sugar is dissolve.
Let it simmer six to seven minutes making sure to stir frequently. The milk syrup should heat until 230 degrees on candy thermometer or one thread.
Add the milk powder and mix well. Stir for about two to three minutes on medium heat or until the mixture should start leaving the pan.
Turn off the heat and add cardamom powder, coconut powder and ground walnut and mix well.
Spread on a greased plate about 1/2 inch thick and let it cool for about an hour. Cut the burfis in square or diamond shapes, or any desired shape.

Notes
If sugar syrup heats to above 230 degrees, the burfi will be dry. If the syrup is not thick enough, the burfi will take longer to cook with dry milk powder, making the burfi chewy like taffy.

Keyword barfi, Burfi, Candy, Coconut, Cream, Gluten Free, Sweets, syrup, Walnuts

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October 18, 2007
Badam Burfi (Almond Candy)
Badam Burfi (Almond Candy)

Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 20 minutes
soaking time 30 minutes
Total Time 30 minutes

Course Dessert
Cuisine Indian

Servings 10 people

Ingredients

1 cup whole almonds
1 cup sugar
1/8 tsp cardamom powder
2 tbsp ghe clarified butter
1/3 cup milk

Instructions

Soak the almonds in hot water for 30 minutes. Peel the skin off the almonds.
Blend the almonds into a fine paste using just enough milk as needed to blend. Add the sugar and whip it for a couple of minutes.
Heat the ghee in the frying pan on low-medium heat. As the ghee melts, add the almond paste and cook on medium heat, stirring continuously.
Continue stirring until the mixture thickens to the consistency of bread batter and starts leaving the sides of the pan.
Add the cardamom powder. Remove the frying pan from the heat.
Whip the batter using a spoon in a circular motion for about two to three minutes.
Pour it into the prepared greased pan. Smooth en the surface of the mixture to about a quarter inch thick.
Let cool for about 20 minutes until burfi is just look warm.
Cut into 1-inch squares or any shape you like.

Notes
Cool to the room temperature and store burfi in an airtight container. Almond burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.
Suggestions:
You can make burfi using almond meal or almond flour. If you are using almond meal, mix one cup almond meal with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10 to 15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.

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September 24, 2007
Kheer (Rice Pudding)
Kheer (Rice Pudding)

Kheer is an Indian version of rice pudding cooked with milk and sugar, flavored with nuts and saffron. Its a nice dessert that is very popular in North India. Recipe serves 4 to 6

5 from 2 votes

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Course Dessert
Cuisine Indian

Servings 0 people

Ingredients

¼ cup rice
4 cup whole milk
¼ cup sugar adjust to taste
6 strands of saffron
Pinch of crushed cardamom
2 Tbsp almonds sliced
1 Tbsp pistachios sliced
1 tsp butter

Instructions

Use a non-stick frying pan to make kheer.
Wash rice, changing water until the water appears clear.
Melt the butter in a frying pan on medium heat.
Add the rice and stir-fry for 2 minutes.
Add the milk, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes.
Turn off the heat.
As kheer cools of will become thicker in texture.
Kheer can be served chilled or warm.

Notes
Variation

Saffron, almonds and pistachios are optional in this recipe.

Instead of rice, make the kheer using only almonds and pistachios and flavor with cardamom and saffron.

Rice can be replaced with Vermicelli.

Tips

If you will be serving chilled add 1 teaspoon of extra sugar.

Keyword Dessert, Ganesh Chaturthi, Gluten Free, Karwa Chauth, Kheer, Krishna Janmashtami, Makar Sankranti, milk, nuts, payasam, Pudding, Rice, Rice Pudding, saffron

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July 21, 2007
Gajar ka Halwa (Carrot Halwa)
Gajar Ka Halwa, Carrot Pudding

Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular north indian sweet dish made with few ingredients, carrots, milk, sugar and flavored with cardamom. Gajar ka Halwa is a perfect dessert for any celebration.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Course Dessert
Cuisine Indian

Servings 4 people

Ingredients

2 cups shredded carrots
2 cups milk
3 tbsp unsalted butter or ghee
1/4 cup sugar
1/2 tsp cardamom powder
6 cashew roasted and broken for garnishing

Instructions

Roast the cashew nuts and set aside for the garnish.
Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
Melt the butter in a frying pan on medium heat. Add the shredded carrots and stir-fry for about seven to eight minutes. Carrots should be tender and slightly changed in color.
Add the milk and cook until the milk dries. This will take about eight to ten minutes.
Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
Garnish with cashew nuts.

Notes
Tips:
Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.
When ready to serve just warm.
Suggestion:
Cook the halwa a little more and pour on a greased plate.
Spread the halwa until it is flat and 3/4 inch thick.
After the halwa cools, cut in squares.
Garnish with cashew nuts or sliced almonds.

Keyword Carrot Halwa, Delicacy, Dessert, Gajrela, Gluten Free

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April 26, 2007
Jalebi (Sweet)
Jalebi, Crispy Juicy Sweet

Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. It was a treat to have jalebi and kachori for a hearty breakfast. Jalebi was mostly eaten by themselves, but some time we soaked the jalebi in warm milk and that tasted delicious. I know jalebi is mostly served as dessert but for me jalebi still makes the best breakfast treat.

4 from 6 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Fermenting time 1 hour
Total Time 25 minutes

Course Dessert
Cuisine Indian

Servings 3 people

Ingredients

For Jalebi Batter
1/2 cup all purpose flour maida, plain flour
1 tsp besan gram flour
1/2 tsp yeast
1/2 tsp oil
1/2 tsp sugar
1/3 cup lukewarm water (as needed)
For Syrup
1 cup sugar
1/2 cup water
1/8 tsp crushed cardamom
few strands saffron
1 tsp lemon juice
Also need oil to fry

Instructions

Making the Batter
Dissolve the yeast in warm water and let it sit for about five minutes.
Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution to the flour and mix to make a smooth batter. Set the batter aside in a warm place for one hour.
Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.
Making the Syrup
Boil the sugar and water together. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).
Making Jalebis
Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter. Fry the Jalebis until light golden-brown on both sides.
Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
Serve hot. Enjoy!

Notes
Variations
Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
Serving Suggestion
In North India Jalebi is a breakfast treat accompanied with Urad Dal Puri and Methi Chutney.

Keyword All Time Dessert, Breakfast, jalebi

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April 2, 2007