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!
Shakkar Para is a popular vegan sweet snack. They are deep-fried sugar crisps with coconut powder and hint of cardamom, which gives them an interesting flavor. This is one of those snacks you cannot stop munching. Shakkar paras’ main ingredients are plain flour, semolina, and sugar.Recipe will serves 4.
Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
Cover the dough and set aside for 15 minutes or more.
Divide dough in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about 1 inch square. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
Let the shakkar paras comes to the room temperature and they should be crisp.
Making Sugar Syrup
Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
Add coconut powder and cardamom to the syrup mix it well.
Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
Take them out on a greased tray, making sure that paras are not clumped together.
Allow them to cool.
Shakkar paras can be stored for several weeks in airtight container.
Gaund (or Gond) is a natural edible gum. Gaund provides heat to the body and is usually eaten in cold winter months. It is also given to the nursing mother to help with lactation and provide nutrients for the baby. The main ingredients for Whole Wheat Gaund Panjiri are whole wheat flour, nuts, Gaund, and sugar. Its a quick and easy recipe to make with simple ingredientsWill make 20 pieces.
Break the makhana (lotus seed) in about four pieces. Keep aside.
Wash the melon seeds with water. Before draining the water, discard the seeds that are floating on top.
Next in a frying pan, dry roast the melon seeds on medium heat. Note: Stir the mixture continuously. They will lightly splatter while roasting (like popcorn). Take out and keep aside. When all seeds almost stop splattering they are done. The seeds should not get brown in color to avoid overcooking.
In the same frying pan, add one tablespoon of ghee. When it melts, add the makhana and roast them on medium heat for 2 to 3 minutes until they become crunchy. Note: Stir the mixture continuously. The makhana should not become brown in color. Otherwise, they will be overcooked.
Transfer them with melon seeds.
Heat 2 tablespoons ghee in the same frying pan on medium heat. Add the Gaund and stir-fry them until they puff up like popcorn. Note: Stir the mixture continuously. This should take 2 to 3 minutes. Note: This will absorb all the butter. Take it out over paper towel.
Use the same frying pan and put the ghee and whole-wheat flour and roast the flour on medium heat until the flour becomes light golden brown
Add the ground almonds, ajwain and ginger powder to the roasted flour and roast for another 5 to 6 minutes until the flour becomes medium brown in color and you start to smell the aroma.
Note: Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
Add all the remaining ingredients: Gaund, melon seeds, and makhana. With flour mixture. Mix it well and roast for another minute.
Remove from the heat and keep the mixture aside.
Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer.
Mix the flour mixture with syrup and pour it over 8″ greased plate quickly before the mixture dries.
After the panjiri dries break the in pieces.
The panjiri can be stored in an airtight container for 2 to 3 weeks.
Notes
If panjiri is not being made for the nursing mother you don’t have to add ajwain and ginger powder (The ajwain and ginger add a slightly bitter taste to panjiri).
If you want to make ladoos from the mixture, add 2 tablespoons of warm ghee and sugar without making the syrup and form them in ladoo shapes.
Gaund and melon seeds are available in Indian grocery stores.
Pedas are an all-time favorite sweet snack. Pedas are like soft milk fudge. Pedas are grainy texture made with milk and sugar, flavored with cardamom. Peda can be served as a candy or as a dessert.
Check the recipe for paneer and make the paneer with whole milk. For this recipe use 4 cups of milk.
Heat the frying pan on medium. Add butter and let it melt. Next add milk, milk powder, and paneer. Mix it well.
Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 12 minutes. Now this is known as khoya.
Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
Mix the sugar and cardamom powder into the khoya and knead it for about a minute until every thing blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make pedas soft.
Divide the mix into about 20 equal parts and roll them into round balls. Lightly press it down so it looks like small patty. Put few pieces of sliced pistachios on every peda.
Pedas should be served at room temperature.
Notes
Pedas can be kept for few days at room temperature and about a month refrigerated.
Keyword Gluten Free, Offering To God, Parsad, Peda
Peda sweet, an exquisite Indian dessert, holds a special place in the hearts of many dessert enthusiasts. The good news is, crafting this delightful treat at home is easier than you might think, especially if you’ve got some whole milk in your kitchen. Now, let’s go step-by-step process on how to make these mouthwatering peda mithai.
Prepare the Paneer:
Start by making paneer by adding lemon juice to half a cup of hot water. Boil milk on medium heat, stirring to prevent burning. When it boils, gradually add lemon juice, stirring gently. Turn off the heat when curds separate from whey. Drain using a cheesecloth-lined strainer, rinse with cold water, and squeeze out excess water. Press wrapped paneer under a heavy pan for 1 hour to remove excess water.
Get Cooking:
Begin by heating a frying pan on medium heat. Once the pan is warm, add a small amount of butter and let it melt until it becomes a golden liquid. Following this, introduce the whole milk into the pan. Sprinkle in a moderate amount of milk powder and incorporate the paneer into the mixture. Thoroughly mix these ingredients together in the pan, ensuring an even distribution. This step helps in the creation of a cohesive and flavorful mixture that will later contribute to the overall texture and taste of the dish.
Stir, Stir, Stir:
Cook the mixture over medium heat, and the key is to keep stirring consistently. Don’t take a break! Keep at it until you notice the mixture changing – it will start to pull away from the sides of the pan, transforming into a dough-like texture. This process usually takes about 12 minutes. When that happens, you’ve successfully created khoya, the essential foundation for making our delicious peda indian sweet.
Cool Off:
Transfer the khoya mixture that you’ve made into a bowl. Let it cool down until it reaches a lukewarm temperature. It’s important not to use it while it’s still hot for the next step in the recipe. Allowing it to cool ensures that the khoya’s texture and consistency are just right for the following stages of the cooking process. This cooling step is crucial to achieve the desired results in your final dish.
Sweet Blending:
Now comes the sweet part! Once the khoya is lukewarm, add in the sugar and cardamom powder. Give it a good mix and start kneading for about a minute until everything blends into a soft dough. A little tip: if you mix the sugar while the khoya is still hot, your Peda indian sweet could turn out a bit too soft. So, let the khoya cool a bit before adding the sweetness!
Shape It Up:
After preparing the khoya mix, divide it into roughly 20 equal portions. Take each portion and shape it into a round ball. Once you have your little balls, gently press them down to create a small, flat patty shape. If you want to enhance the appearance, consider placing a few slices of pistachios on top of each pera sweet. This simple step adds a touch of elegance to your homemade peda sweet, making them not only delicious but also visually appealing.
Serve at Room Temperature:
Your pera sweet are almost ready to be savored! To enhance their delicious taste, allow them to sit at room temperature. This simple step allows the flavors to fully develop, resulting in a more rich and satisfying indulgence. When you’re ready to treat yourself, serve up these delightful indian sweet pedas. You’ll likely find that they disappear swiftly, a testament to their irresistible appeal.
Storage Notes:
Amongst all the indian sweet recipes the Indian sweet peda is one of the most versatile sweets that can last for a few days at room temperature. If you want to savor the sweetness for a more extended period, refrigerate them for about a month.
In summary, making pera sweets at home is a rewarding and surprisingly simple process. From preparing the paneer to shaping the pera indian sweet, every step contributes to the rich flavor and texture of this delightful treat. So, gather your ingredients, follow these easy steps, and indulge in the joy of homemade peda mithai. Enjoy the sweetness!
Mohan Thal is like a gram flour fudge with a touch of cardamom flavor and topped with sliced almonds. Mohan Thal can be served as a dessert or served with a cup of chai tea. This fudge looking candy is irresistible.
Melt the butter and mix with gram flour by rubbing between both palms. Texture will become like a lightly rough powder. Keep aside for at least fifteen minutes.
Add the milk. Milk should be warm and rub the mixture again between your both palms.
Next put the cream and milk powder in a frying pan and cook on medium heat. String continuously until mixture comes together and looks like soft dough. Remove from heat and keep aside.
Mix the milk dough with gram flour mixture together and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma. Tips: stir fry continuously making sure it stays powdery.
Let it cool and add cardamom powder mix it well.
In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.
Cut the mohanthal into 1-inch square shapes while it is still warm. Serve at room temperature.
Notes
Notes: Mmohanthal can be kept for 2 weeks or refrigerate for a month. You May also like Gulab Jamuns, Badam Ki Burfi
Mohan Thal, also known as Besan Barfi, is a traditional Indian dessert that hails from the state of Gujarat. This rich and decadent fudge is made from gram flour (besan), ghee (clarified butter), sugar, and flavored with cardamom and nuts.
Mohan Thal is loved for its melt-in-your-mouth texture, aromatic flavor, and irresistible sweetness, making it a favourite treat during festivals, such as Diwali, Ganesh Chaturthi, Holi or Makar Sankranti.
Why make Mohan Thal Burfi
Fun & Savoury: Mohan Thal is a fun and savoury dish that can be enjoyed by everyone and is revered for its sweetness that has a long lasting after taste even even after consuming it 2 hours before.
Rich Flavor Profile: Mohan Thal is infused with the warm and aromatic flavors of cardamom, saffron, and nuts, giving it a rich and complex flavor profile. The combination of sweet, nutty, and spicy notes makes Mohan Thal a truly indulgent and satisfying dessert experience.
Easy to Make: Despite its luxurious taste and appearance, Mohan Thal is surprisingly easy to make at home with just a few simple ingredients. With a bit of patience and practice, you can recreate this traditional Indian sweet in your own kitchen and impress your family and friends.
Other Variations of Burfi:
Til ki Burfi: It’s a burfi that incorporates sesame seeds or til and is a winter favourite for all
Carrot Burfi: Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots.
Badam Burfi: Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
Coconut Burfi: Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. It’s a scrumptious dessert.
Tips for Making Perfect Mohan Thal (Gram Flour Fudge):
Use Good Quality Ghee: Use high-quality ghee made from pure cow’s milk for the best flavor and texture in Mohan Thal. Ghee adds richness and depth to the fudge and enhances its overall taste and aroma.
Cook on Medium Heat: Cook the gram flour mixture on Medium heat to prevent it from burning while ensuring an even cooking. Stir the mixture constantly to prevent lumps from forming and to achieve a smooth and creamy texture.
Cut into Uniform Pieces: Once the gram flour mixture has set, cut it into uniform pieces using a sharp knife for a neat and professional presentation. Garnish each piece with a sliver of almond or pistachio for an elegant finishing touch.
FAQs about Mohan Thal (Gram Flour Fudge):
How long does Mohan Thal stay fresh?
Mohan Thal can be stored in an airtight container at room temperature for up to 1-2 weeks. For longer storage, refrigerate the fudge in the refrigerator for up to 3-4 weeks or freeze it for up to 2-3 months.
Can I make MohanThal with nuts?
Yes, you can add nuts or substitute them with seeds such as melon seeds or pumpkin seeds if you have nut allergies or prefer a nut-free version of Mohan Thal.
Can I reduce the amount of sugar in Mohan Thal?
Yes, you can reduce the amount of sugar in MohanThal to suit your taste preferences. However, keep in mind that sugar plays a crucial role in the texture and sweetness of the fudge, so adjust the sugar quantity accordingly.
Mohan Thal (Gram Flour Fudge) is an elegant luxurious Indian sweet that’s perfect for celebrating special occasions or satisfying your sweet cravings.
With its rich flavor, melt-in-your-mouth texture, and endless variations, Mohan Thal is sure to become a favorite treat in your household. Whether enjoyed on its own or paired with a cup of chai, Mohan Thal is a timeless classic that’s cherished by sweet enthusiasts everywhere.
Stay tuned for our next exploration into the world of culinary delights!
Apple Crumb Pie is simple, delicious, and easy to make. This dessert is perfect for fall and winter months. Hot apple crumb, topped with vanilla ice cream – my kind of a dessert, and popular with my family.Recipe will serve 4 to 6.
Pista Kulfi is a very popular Indian ice cream. Kulfi comes in a variety of different flavors. Traditional kulfi is flavored with cardamom; this recipe is flavored with cardamom and pistachios. its like a summer favorite sweet snack or a dessert which is popular amongst all.
Remove the crust from all sides of the bread and cut the bread in small pieces.
Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
Next add sugar and pistachios and cook for 2 more minutes. Turn off the heat and add cardamom powder.
Cool the milk to room temperature and pour into a bowl,
Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.
Notes
VariationsReplace pistachios with almond or coconut powder.Replace pistachios with finally chopped fruits like mangos or strawberries. Add fruits in the end after turning off the heat.Many people enjoy eating kulfi like a Popsicle. Before freezing, pour the milk mixture in to a Popsicle mold. If you don’t have Popsicle mold use small paper cups and place cellophane wrap on top of the milk and place a Popsicle stick in center of cup and freeze.
Keyword Home made Ice Cream, Milk Ice Cream, Pista Ice Cream, Summer Dessert
Pista Kulfi is a traditional Indian ice cream made with pistachios, milk, and aromatic spices. This pista kulfi recipe is perfect for cooling off on a hot day or enjoying a delightful dessert after a meal. The rich, creamy texture and the nutty flavour of pistachios make this dessert a favorite among many.
The Essence of Pista Kulfi
The essence of pista kulfi lies in its rich and creamy texture, achieved by slowly simmering milk until it thickens and reduces. The addition of pistachios and a touch of cardamom gives this kulfi its distinctive flavor. This pistachio ice cream is a traditional Indian dessert that brings a touch of authenticity to any occasion, making it a popular choice for festivals and celebrations.
Origin and Popularity
Kulfi, often referred to as Indian ice cream, has been a beloved dessert in India for centuries. Unlike regular ice cream, kulfi is denser and creamier due to the slow cooking process of the milk. Pista kulfi, with its rich pistachio flavor, has become one of the most popular variations of this dessert. It’s commonly enjoyed during hot summer months and is a staple in many Indian households.
Why You’ll Love This Recipe
Rich and Creamy: The slow-simmered milk gives the kulfi a rich and creamy texture.
Nutty Flavor: The pistachios add a delightful nutty flavor that compliments the creamy base.
Easy to Make: Simple ingredients and straightforward steps make this recipe accessible.
Perfect for Any Occasion: Ideal for cooling off on a hot day or serving at festive occasions.
Variations of Indian Ice Cream Recipes
Exploring Manjula’s Kitchen reveals a treasure trove of other delicious Indian ice cream recipes that you might enjoy. Here are some related desserts that you might find interesting:
Falooda Kulfi: Falooda Kulfi is a refreshing dessert. “Falooda” looks like rice noodles and they are made with cornstarch or arrowroot. “Kulfi” is an Indian ice cream. This is a delicacy with street vendors all over India. One has to experience this delightful dessert to appreciate it. You can also serve Falooda with any ice cream of your choice. Try this recipe to enjoy as one of my favorite summertime treats!
Malai Kulfi: Kulfi is an eggless Indian ice cream. This is a simple and delicious dessert made with milk and sugar. Kulfi is very popular with street vendors, especially in summer. This is an easy recipe to make and Kulfi is an absolute treat for both young and old.
Pineapple Kulfi: Kulfi, a popular summer dessert, is an Indian ice cream. Adding Pineapple here is a delicious twist to traditional kulfi. Pineapple kulfi simply melts in your mouth with its creamy texture and small chunks of pineapple.
Paneer and Rose Kulfi: Paneer and Rose Kulfi is easy to make dessert. Instead of traditionally creamy texture, this is more like a grainy and enjoyable texture.
Rose Kulfi: A fragrant kulfi flavored with rose water and garnished with rose petals.
Serving Suggestions
Pista kulfi can be enjoyed in various ways:
On a Stick: Serve in traditional kulfi molds or popsicle molds for a fun treat.
In a Bowl: Scoop into bowls and garnish with chopped pistachios and saffron strands.
With Falooda: Serve with falooda (vermicelli) and rose syrup for a classic combination.
As a Dessert: Enjoy as a refreshing dessert after a spicy meal.
Tips and Tricks
To perfect your pista kulfi recipe, consider these helpful tips:
Use Full-Fat Milk: Full-fat milk gives the kulfi a richer and creamier texture.
Simmer Slowly: Simmer the milk on low heat to avoid burning and to achieve the perfect consistency.
Grind Pistachios: Grind the pistachios finely for a smoother texture or coarsely for a crunchier bite.
Freeze Properly: Ensure the kulfi is frozen solid before serving for the best texture.
FAQs
Can I Use Condensed Milk?
Yes, you can use condensed milk to speed up the thickening process and add extra sweetness.
How Long Does Pista Kulfi Last in the Freezer?
Pista kulfi can be stored in an airtight container in the freezer for up to 2 weeks.
Is Pista Kulfi Gluten-Free?
Yes, this recipe is naturally gluten-free as it is made with milk, sugar, and pistachios.
Can I Add Other Nuts?
Yes, you can add other nuts like almonds or cashews to enhance the flavor and texture.
What If I Don’t Have Kulfi Molds?
You can use popsicle molds, small bowls, or even paper cups to freeze the kulfi.
Check the recipe for paneer and make the paneer with whole milk or 4% milk.
Pre heat the oven on 275 degrees.
Grease the 8″ by 8″ baking pan keep aside.
Remove the crust from all side of bread.
In food processor put the bread and make breadcrumb add paneer and sugar mix it well now add cardamom and half the sliced almonds and mix just for few seconds.
Mixture should be moist, if it appears to be dry add 2-3 spoons of milk.
Put the mix in baking dish spread evenly and spread rest of the almonds evenly. Cover with the foil.
Burfee should take about 30 minutes but check after about 20 minutes like you will check the cake putting the knife. Knife should come out clean. After burfee is ready leave it cover for about fifteen minutes so burfee remain moist with the steam.
After paneer burfee comes to the room temperature cut them into your desired size and shapes.
Notes
Variations
Add 2 tablespoons of coconut powder in the mixture while mix is still in food processor.
You can flavor the burfee with saffron adding about 6 strand of saffron in the mixture.
Saffron will give nice color and add to the taste.
Paneer Burfi is a rich and creamy Indian fudge made with paneer (Indian cottage cheese), milk, and sugar. This paneer burfi recipe is perfect for festive occasions and celebrations, offering a delectable sweet treat that melts in your mouth. The delicate flavor and smooth texture make this dessert a favorite among those who enjoy traditional Indian desserts.
The Essence of Paneer Burfi
The essence of paneer burfi lies in its creamy texture and subtle sweetness. Paneer, a fresh cheese made from curdled milk, is combined with milk and sugar to create a smooth and rich fudge. The addition of cardamom and garnishing with nuts like pistachios or almonds enhances the flavor, making this Indian paneer fudge an irresistible delight.
Origin and Popularity
Paneer burfi, also known as paneer barfi, is a popular sweet in Indian cuisine, especially during festivals and special occasions. Its rich taste and smooth texture make it a preferred choice for celebrations. This paneer dessert is often made during Diwali, Holi, and other festive times, and is loved by people of all ages.
Why You’ll Love This Recipe
Rich and Creamy: The combination of paneer and milk creates a luscious and creamy texture.
Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
Perfect for Celebrations: Ideal for festive occasions, family gatherings, or as a delightful treat.
Traditional Flavor: Authentic Indian flavors that bring a touch of tradition to your celebrations.
Variations of Indian Sweets
Exploring Manjula’s Kitchen reveals a treasure trove of other delicious Indian sweet recipes that you might enjoy. Here are some related desserts that you might find interesting:
Gulab Jamun: Deep-fried milk-solid-based balls soaked in a fragrant sugar syrup.
Rasgulla: Soft and spongy cheese balls soaked in sugar syrup.
Barfi: A dense milk-based sweet that can be flavored with various ingredients.
Seviyan Kheer: A sweet and creamy dessert made with vermicelli noodles, milk, and sugar.
Balushahi: A flaky and sweet deep-fried pastry soaked in sugar syrup.
Serving Suggestions
Paneer burfi can be enjoyed in various ways:
As a Festive Sweet: Serve during festivals like Diwali, Holi, and Raksha Bandhan.
For Celebrations: Perfect for family gatherings and special occasions.
With Tea or Coffee: Enjoy as a sweet treat with your afternoon tea or coffee.
As a Dessert: Serve as a delightful dessert after meals.
Tips and Tricks
To perfect your paneer burfi recipe, consider these helpful tips:
Use Fresh Paneer: Fresh paneer enhances the flavor and texture of the burfi.
Cook on Low Heat: Cook the mixture on low heat to avoid burning and achieve a smooth texture.
Flavor Variations: Add saffron, rose water, or cocoa powder for different flavor profiles.
Garnish Generously: Top with chopped nuts or edible silver foil for an elegant presentation.
FAQs
Can I Use Store-Bought Paneer?
Yes, store-bought paneer can be used, but fresh homemade paneer often provides a better texture.
How Long Does Paneer Burfi Last?
Store paneer burfi in an airtight container in the refrigerator for up to a week.
Is Paneer Burfi Gluten-Free?
Yes, this recipe is naturally gluten-free as it is made with paneer, milk, and sugar.
Can I Add Other Flavors?
Yes, you can add flavors like saffron, rose water, or vanilla to customize the burfi.
What If My Burfi Is Too Soft?
If the burfi is too soft, cook the mixture a bit longer to evaporate more moisture and firm up the texture.
Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup. This is a sweet dessert delicacy from state of Bengal, these are very light and delicious, you can never go wrong with Bangali Rasgulla. This recipe is made using a pressure cooker.
Mix lemon juice in half cup of hot water and keep aside.
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to a boil, add the lemon juice gradually 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, and 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. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.
Making Rasgulla
Divide the dough into 12 equal parts and roll them into smooth balls. To make the balls apply some pressure at the first and then release when forming the balls.
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 pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
Serve the Rasgullas chilled.
Notes
Suggestions:If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Rasgullas!For example, if the Rasgullas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream or cover with melted chocolate.You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.The bottom line is to enjoy your creation!
Bengali Rasgulla, also known as “Roshogolla,” is one of the most beloved and iconic sweets of Bengal. This soft, spongy dessert, made from chhena (an Indian cottage cheese) and soaked in sugar syrup, has a rich history that intertwines with the cultural fabric of Bengal.
The Origin of Rasgulla
The origin of Rasgulla is a topic of debate between the states of Odisha and West Bengal, with both laying claim to its invention. However, the version we know today as the Bengali Rasgulla is credited to the ingenious confectioner Nobin Chandra Das of Kolkata.
Nobin Chandra Das and the Invention
In the mid-19th century, Nobin Chandra Das, a sweet-maker in Kolkata, perfected the recipe of Rasgulla. The story goes that he experimented tirelessly to create a sweet that was light, spongy, and immersed in a clear syrup. His creation was an instant success and quickly became a staple in Bengali households.
Popularity and Cultural Significance
The popularity of Bengali Rasgulla skyrocketed, and it became a symbol of Bengali pride and culinary expertise. The sweet is not just a dessert but a part of various celebrations and rituals in Bengal. It is a common offering to gods during festivals and an essential part of festive feasts.
Geographical Indication (GI) Tag
In 2017, the state of West Bengal was awarded the Geographical Indication (GI) tag for “Banglar Rasogolla,” acknowledging its distinctiveness and origin in Bengal. This helped cement its identity and provided recognition to the rich heritage of Bengali sweets.
Characteristics of Bengali Rasgulla
Bengali Rasgullas are known for their unique texture and flavor. They are made from freshly curdled chhena, kneaded into smooth balls, and then boiled in a light sugar syrup. The key to their distinct texture lies in the perfect balance of kneading the chhena to the right consistency and cooking it at an optimal temperature. The result is a melt-in-the-mouth, spongy delight that oozes sweetness with every bite.
Evolution and Variations
Over time, Rasgulla has evolved, and various regions have introduced their own variations. Some are stuffed with dry fruits, while others are soaked in flavored syrups. Despite these innovations, the traditional Bengali Rasgulla remains the gold standard, revered for its simplicity and purity of taste.
Here are some variations of paneer-based desserts from Manjula’s Kitchen:
Paneer Burfi: Paneer Burfi is a rich and delicious Indian dessert made with fresh paneer, sugar, and flavoured with cardamom. It’s often garnished with chopped nuts for added texture and flavour.
Ras Malai: Ras Malai is a popular dessert where soft paneer discs are soaked in creamy, flavoured milk and garnished with nuts and saffron. It’s known for its rich, melt-in-the-mouth texture and delightful taste.
Malai Ladoo: Malai Ladoo is a simple yet indulgent dessert made with paneer, condensed milk, and flavored with cardamom. These soft and creamy laddoos are perfect for festive occasions.
Kalakand: Kalakand is a delectable paneer-based dessert that is known for its grainy texture and rich flavor. Made with paneer, condensed milk, and sugar, it is often garnished with pistachios.
Chum Chum: Chum Chum, also known as Cham Cham, is a Bengali sweet made with paneer. It is similar to Rasgulla but is usually stuffed with khoya or mawa and garnished with coconut or dry fruits.
These variations of paneer-based desserts showcase the versatility and richness of paneer in Indian sweets. Each dessert has its unique flavor and texture, making them perfect for different occasions and preferences.
Frequently Asked Questions (FAQ) about Bengali Rasgulla
What is Rasgulla?
Rasgulla is a traditional Indian dessert made from chhena (Indian cottage cheese) and semolina, formed into balls and soaked in sugar syrup.
What is the origin of Rasgulla?
The origin of Rasgulla is contested between Odisha and West Bengal. However, the Bengali version of Rasgulla was popularized by Nobin Chandra Das in Kolkata in the mid-19th century.
What is the difference between Bengali Rasgulla and Odia Rasgulla?
Bengali Rasgulla is known for its spongy texture and is soaked in clear, light sugar syrup. Odia Rasgulla, known as “Pahala Rasgulla,” tends to be softer, grainier, and is often brownish due to the use of caramelized sugar syrup.
How is Rasgulla made?
Rasgulla is made by curdling milk to get chhena, kneading the chhena into a smooth dough, forming balls, and then boiling them in a light sugar syrup until they become spongy and absorb the syrup.
What is the key to making perfect Rasgulla?
The key lies in properly kneading the chhena to achieve a smooth texture, maintaining the right temperature while boiling, and ensuring the syrup’s consistency is light and not too thick.
Can Rasgulla be stored?
Yes, Rasgulla can be stored in the refrigerator for up to a week. They should be kept in the syrup to maintain their moisture and sponginess.
Are there any variations of Rasgulla?
Yes, there are several variations. Some include stuffed Rasgulla with dry fruits, flavored Rasgulla with rose or saffron, and baked Rasgulla which is a popular modern twist.
Is Rasgulla gluten-free?
Traditional Rasgulla is not gluten-free due to the addition of semolina. However, gluten-free versions can be made by omitting semolina or using a gluten-free alternative.
The look and smell of saffron rice is delicious and tempting. It makes a perfect dessert for lunch or any kind of get together. You can serve this dish cold or warm.Serves 4 to 6.
3Tbsppistachios and almondssliced or crushed, pista, badam
1Tbspraisinskishmish
Instructions
Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
When the rice comes to boil, reduce the heat to low and cover.
Let the rice cook for about 15 minutes, or until the water has evaporated.
While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.
Savor the Aromatic Bliss: Sweet Saffron Rice – A Delightful Indian Treat
Sweet saffron rice is a delectable, gluten free and aromatic dessert that originates from Indian cuisine. It features fragrant basmati rice cooked with saffron-infused syrup and a blend of spices, resulting in a rich and flavorful dessert or sweet treat. The saffron lends a vibrant golden hue and a distinct floral flavor to the dish, while the nuts and dried fruits add texture and depth. This delightful dessert is often served on special occasions, festivals, or as a comforting indulgence any time of the day.
1. Nutty Roasting: Enhancing Flavor for Sweet Saffron Rice
Begin your journey of crafting sweet saffron rice by imparting a rich nuttiness to the dish. In a pan over medium heat, dry roast the almonds, pistachios, and raisins until the raisins puff and the nuts undergo a slight color change. This step not only intensifies the flavors of the nuts but also adds a delightful crunch and texture to your saffron sweet rice, elevating its overall appeal.
2. Indian Sweet Rice Recipe: Setting the Stage for Saffron Sweetness
In a saucepan, combine rice, water, a cinnamon stick, and a pinch of salt over medium-high heat. As the ingredients come to a gentle boil, prepare the canvas for the infusion of saffron’s golden hue and aromatic essence into your Indian sweet rice recipe.
3. Simmering Brilliance: Cooking the Rice to Perfection
Once the rice mixture reaches a boil, reduce the heat to low and cover the saucepan. Allow the rice to simmer for approximately 15 minutes or until the water has evaporated, ensuring each grain is cooked to perfection. This crucial step lays the foundation for the sumptuous texture and delightful flavor profile of your saffron rice Indian delicacy.
4. Saffron Infusion: Creating the Signature Sweetness
While the rice undergoes its transformation, prepare the decadent saffron-infused syrup in a separate saucepan. Combine milk, butter, sugar, saffron strands, cloves, and cardamom over medium heat, stirring until the sugar dissolves and the aromatic spices release their essence. This fragrant mixture sets the stage for the indulgent sweetness that defines your kesar rice experience.
5. Harmonious Fusion: Merging Nutty Goodness and Sweetness
Once the rice and saffron syrup are ready, it’s time to bring together the elements of your sweet saffron rice. Gently fold the roasted nuts mixture and the fragrant saffron syrup into the cooked rice, using a spoon to ensure even distribution without mashing the grains. This harmonious fusion of flavors and textures creates a symphony of taste in every bite of your Indian sweet rice recipe.
6. Final Simmer: Infusing Depth of Flavor
Cover the saucepan once more and allow the saffron sweet rice to simmer over very low heat for an additional 3 to 4 minutes. This final step ensures that the flavors meld together seamlessly, infusing every grain of rice with the richness of saffron and the nutty crunch of almonds and pistachios.
7. Culinary Crescendo: Serving Sweet Saffron Rice in All its Glory
Turn off the heat and let the sweet saffron rice rest, covered, for a few more minutes before serving. This brief interlude allows the flavors to further develop, culminating in a dish that’s not just a treat for the taste buds but a celebration of the vibrant culinary heritage of India. Enjoy your saffron rice Indian delicacy or kesar rice as a delightful dessert or a comforting indulgence any time of the day.
Moong Dal Halwa is a delicious and festive sweet from North India. It is a rich, creamy pudding-like dessert. I like Moong Dal Halwa, but it is a long process and for me stirring the halwa was becoming difficult. While trying to make the process easy I also decided to make it vegan. I was happily surprised by the result. This is a must to try the recipe.
This recipe will serve 4.
Boil water and sugar in a pan over medium heat, for about 2 minutes. Remove from heat. Add cardamom powder and saffron set aside.
In a heavy bottom frying pan, roast moong dal over medium-low heat. Keep stir-frying till it’s light brown in color and becomes aromatic. Make sure to cook on low heat otherwise dal will not be toasted inside. This will take about 8 minutes. Remove from heat and let it cool to room temperature.
Once dal comes to room temperature, grind it to a powder lightly grainy.
In a heavy bottom frying pan, add oil and roasted moong dal powder, mix it well, and again roast over medium low heat for about 3 minutes. Dal will become dark in brown. Notes: After adding the syrup color will become a little lighter.
Add syrup to the dal, a little at a time. The syrup will splatter as you are adding syrup, keep stirring and mix it well, cook for 2-3 minutes. Halwa should be the texture of soft sticky dough.
Serve the halwa warm.
Notes
If you are not vegan and want to use clarified butter (ghee), replace the oil with 1/3 cup of ghee rest of the recipe remains the same.I have tried many different oils and vegan butter, but I prefer grape seed oil. It has become a preferred oil to make any vegan dessert.For making the halwa, traditional way is a long process and requires lots of work from the hands. For me, stirring the halwa was becoming difficult. You must soak dal for a few hours and grind it to a smooth paste. Then, cook over low heat with ghee, stirring continuously for about 40 minutes. The whole process not including soaking dal takes about one hour.If you enjoy Indian sweets and you are on the dairy-free diet you should also try:
Moong Dal Halwa is a classic Indian dessert known for its rich flavour and indulgent texture. This vegan version of Moong Dal Halwa is a perfect way to enjoy the traditional dessert while adhering to a plant-based diet. In this article, we’ll explore the essence of this delightful vegan moong dal halwa recipe, its origins, health benefits, and tips for making it at home.
The Essence of Vegan Moong Dal Halwa
The vegan moong dal halwa is made with split yellow moong dal (lentils), grape seed oil or other instead of ghee and a blend of aromatic spices. This dessert is known for its creamy texture and rich taste, making it a perfect treat for festive occasions or any time you crave something sweet and indulgent.
Origins and Cultural Significance
Moong Dal Halwa has been a staple in Indian households for centuries, often prepared during festivals and special celebrations. This dessert is particularly popular in North India, where it is enjoyed during winter months to provide warmth and nourishment. The vegan version retains all the traditional flavours and textures while offering a plant-based alternative.
Tips for the Perfect Vegan Moong Dal Halwa
Soak the Lentils: Soaking the moong dal overnight or for at least a few hours helps in reducing the cooking time and achieving a smooth texture for the halwa.
Use High-Quality Ingredients: Using fresh and high-quality ingredients like organic coconut milk, pure saffron, and freshly ground cardamom will enhance the flavour of the vegan moong dal halwa recipe.
Patience is Key: Cooking moong dal halwa requires patience as it needs to be cooked on low heat with constant stirring to prevent sticking and ensure even cooking.
Health Benefits of Moong Dal Halwa
Moong dal is a powerhouse of nutrients, rich in protein, fibre, and essential vitamins. This makes moong dal halwa not just delicious but also nutritious. The use of coconut or almond milk adds healthy fats and a creamy texture without any dairy. For more health-focused recipes, check out Millet Soup (Bajra Raab) and Sweet Potato Chaat.
Variations to Try
While the classic vegan moong dal halwa is delightful on its own, you can experiment with various ingredients to create interesting variations. Adding nuts like almonds, cashews, or pistachios can add a delightful crunch to the halwa. You can also flavor the halwa with different essences like rose or kewra for a unique twist. For more creative ideas, explore Vegetable Biryani and Spicy Indian Flour Chips.
Pairing and Serving Suggestions
This vegan moong dal halwa is best enjoyed warm, garnished with chopped nuts and a sprinkle of saffron strands. It pairs wonderfully with a cup of masala chai or as a sweet ending to a festive meal. You can also serve it alongside other Indian sweets like Dodha Burfi (Punjabi Milk Fudge) or Sweet and Sour Guava Curry for a delightful dessert spread.
Frequently Asked Questions
Q: Can I make this halwa ahead of time?
A: Yes, the vegan moong dal halwa can be made ahead of time and stored in the refrigerator for up to a week. Reheat it on low heat before serving, adding a splash of coconut milk if needed.
Q: Is this halwa suitable for freezing?
A: Absolutely. This halwa freezes well. Simply cool it completely before transferring it to a freezer-safe container. It can be frozen for up to two months. Thaw in the refrigerator overnight before reheating.
Q: How can I adjust the sweetness of the halwa?
A: You can adjust the sweetness of the halwa by adding more or less sugar according to your taste. You can also use natural sweeteners like jaggery or maple syrup as alternatives.
Conclusion
The vegan moong dal halwa recipe is a fantastic way to enjoy a traditional Indian dessert with a plant-based twist. Whether you’re a seasoned cook or a beginner, this indulgent dessert is sure to impress. With its rich flavours and creamy texture, this dish is perfect for any celebration or a special treat. For more exciting recipes and variations, explore other delightful dishes like Masala Bell Pepper Curry, Vegetable Biryani, and Spicy Indian Flour Chips. Enjoy the journey of flavors and happy cooking!
Chocolate Pudding is a simple and delightful dessert. My son is on a vegan diet and one day he mentioned he was craving a dessert like a chocolate pudding or mousse. I think he was giving me a not-so-subtle hint that he wanted me to experiment with this! I decided to give a try and he was very happy with the results! Soon after that this became a favorite dessert with others in my family. It's funny because my family's favorites keep changing! This is a super simple and easy recipe to make. I can prepare this dessert on demand and with limited notice for my grandchildren, who love to request dishes last minute! This rich chocolatey dessert is vegan and gluten-free. Hope you enjoy!This recipe will serve 4
Drain the water and wash with cold water, and pat dry them.
Place sweet potato, cacao, sugar, coconut milk, vanilla and cinnamon into blender and blend until smooth.
Take out the Chocolate Pudding into a covered bowl.
Refrigerate for at least an hour before serving.
Notes
Serving SuggestionsWhen it is fully blended, scoop the Pudding into the individual serving bowls and refrigerate for an hour. Remove the Pudding from the refrigerator after it has chilled. Serve the Pudding with your choice of topping. I like to garnish with sliced almonds. You may top with fresh fruit, or seeds. Also, chocolate pudding tastes great as a dip or spread.Suggested Recipes
Many sweets are made using paneer, which is freshly made homemade Indian cheese. Paneer Pethe Ka Ladoo is delicious and easy to make. This recipe was suggested by my friend Usha, who lives in Jaipur. I must say I really enjoy paneer-based sweets, which include Rasgullas, Ras Malai, Sandesh and many more! I decided I would give a paneer-based dessert a try, Paneer Petha Ladoo. Paneer desserts are considered very classy and for a sophisticated palate. They also are typically very refreshing, delicious, and easy to make. Another reason I like to make paneer sweets is because it is very difficult to mess up the recipe! You can start with one recipe for a paneer dessert and then if it doesn't turn out right, it is very easy to fix and come up with a new recipe! Another favorite dessert of mine is Petha, which is a famous sweet from Agra (India). Petha is made from white pumpkin and sugar. These ingredients together are simply delicious. Enjoy!Recipe will make about 12 Ladoo.
Drin the whey from paneer well and knead the paneer until the paneer is almost rolls into smooth soft dough.
In a flat frying pan add paneer, petha and cardamom mix it. Turn the heat to low and cook the paneer mixture stirring and pressing continuously until paneer starts coming together as soft dough. This should take about 4-5 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.
Turn off the heat and transfer the mixture to the plate, let the mix sit for about 5 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls. Garnish with pistachios.
Notes
I am using homemade paneer, you can refer to my video how to make the paneer which I have done earlier. I am also using dry petha sweet which is available in Indian grocery store, you can also use canned Petha sweet. If you are using canned petha, drain the syrup, and lightly pat dry.
Instant Badam Burfi, or Almond Candy is a quick and easy recipe that will satisfy the entire family! The best part of this recipe is that involves absolutely no cooking. This is the time of the year when we are all busy celebrating the holidays. Of course, this year will look a little different, but we can always make the best of this situation.Since we are all busy with work and family responsibilities, I wanted to make a quick and easy dessert that is both delicious and sweet. Badam Burfi is just that. All you need is less than 10 minutes to make this delicious Burfi. After trying this recipe a few times, I was surprisingly satisfied with the way it turned out! I wish I had thought of this recipe before. During the holidays, homemade sweets make the best holiday gift for family and friends. The main ingredients are almond flour and condensed milk. Enjoy!
In a bowl mix almond flour pistachios and cardamom powder. Add condensed milk mix it with a spoon then lightly oil your finger and make it smooth like dough.
I am using Ziplock to roll the Burfi. Cut the Ziplock bag in two, put the almond dough in the center of one piece and cover it with another piece.
With your palm press it to make a Pattie then roll it into quarter-inch thick. Note: try to keep in rectangle shape because we are going to cut them in the square.
Remove the top wrap and spread evenly sugar and cover it again and lightly roll t again. Note: this will make sugar stick to burfi.
Cut them into your preferred size. Wait for about fifteen minutes and then remove it. Almond burfi is ready.
Notes
Adding grainy sugar gives nice texture to burfi and add little needed sweetness.
Ras Malai Cake is a twist on a very popular Bengali dessert "Ras Malai". Ras Malai is made with homemade cheese known as “paneer” or “chana”. It consists of soft paneer balls immersed in chilled creamy milk. Ras Malai has been always my favorite dessert for as long as I can remember. Back when I came to the U.S. many years ago, Indian cooking was a challenge as there were very few Indian ingredients available. Indian groceries weren't as plentiful back then. To top that off, I was also a new cook. I remember my friends and I would always experiment with different recipes for Indian food using whatever ingredients we could find. We knew we had to make do with what we had by being creative and learning to cook using the ingredients were available. One thing we discovered is using ricotta cheese as a substitute for paneer as it was the closest in consistency to paneer. We started using ricotta cheese to make many milk-based Indian desserts. It was then that I learned how to make Ras Malai. While it certainly was not the same as the "real thing", it was super simple to make and very tasty! Most importantly, I got to enjoy a little taste of home with my favorite Indian dessert! I have done one more recipe using Ricotta cheese Microwave Milk Cake. Enjoy!This recipe will serve 6.
I am also using a 5×7 Pyrex pan for baking the cake, line the pan with parchment paper.
Mix the ricotta, sugar, cardamom, and saffron together well. Transfer the ricotta cheese mixture into a round Pyrex bowl. It should be around 1/2″ thickness. Bake it at 300 degrees F for 35 minutes.
After 10 minutes cover the cake with aluminum foil, which will prevent the cake browning from the top. Let it cool off to room temperature.
While baking the cake, prepared the milk. Boil the milk in a frying pan on medium heat until the milk reduces to about 1 cup (Make sure wet the frying pan before putting the milk to prevent milk not to burn). Stir the milk occasionally. Set aside.
Take the ricotta cake out into the serving plate, pour the milk over and garnish with almonds and pistachios. Keep it in the fridge for at least one hour, serve chill.
