Manjula's Kitchen

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. Kheer: A creamy rice pudding flavored with cardamom and garnished with nuts, Kheer is an easy dessert recipe for any festive occasion.
  4. 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

  1. Fruit Salad: Combine your favorite fruits, drizzle with honey, and sprinkle with mint for a refreshing and healthy dessert.
  2. Chocolate Dipped Strawberries: Dip fresh strawberries in melted chocolate and let them set. It’s a simple yet elegant quick easy dessert recipe.
  3. 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.
  4. 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

  1. 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.
  2. 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 
  3. 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.
  4. 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!

  • Gulab Jamun Cake

    Gulab Jamun Cake

    A rectangular Gulab Jamun Cake topped with a drizzle of chocolate syrup and garnished with crushed pistachios.

    Gulab Jamun Cake

    Gulab Jamun is one of the most well-liked and popular desserts in India. Gulab Jamun has a special place in my heart as it was my very first video showcased on my YouTube channel. I never thought I would be able to parlay my passion into doing something like "Manjula's Kitchen". Gulab Jamun also happens to be a family favorite so it is always a go-to dessert I prepare. My daughter-in-law, who also loves Gulab Jamun, wanted me to try out a variation of the traditional recipe. She saw a recipe online for a Gulab Jamun cake and asked me to try making my version of this recipe. She suggested that I bake the Gulab Jamun instead of frying them, but to also try and preserve the original taste.
    I decided to stick with all the original ingredients for this recipe. However, I did have to experiment with the measurements of the ingredients to maintain the cake texture. Because of the delicious cardamom flavor, another name for this recipe can be "Cardamom Cake". After experimenting with this recipe for some time, I was finally satisfied with the results. I serve the Gulab Jamun cake, adding a layer of chocolate ganache and sliced nuts. You can really experiment with this recipe and make it into a version you love. The cake tastes best if you let it sit for a few hours after baking as the texture improves the longer it sits. It also has a long shelf life when kept at room temperature for several days. Enjoy this variation on a classic dessert!
    This recipe will serve 8.
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Equipment

    9 ½ by 5 ½ loaf pan

    Ingredients
      

    • 2 cup milk powder
    • ½ cup all-purpose flour – plain flour or maida
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp cardamom powder
    • 1 Tbsp sugar
    • 8 Tbsp unsalted butter
    • ¾ cup whole milk

    syrup

    • 1 ½ cup sugar
    • 1 cup water
    • ¼ tsp cardamom powder
    • ¼ tsp saffron thread
    • 1 tsp lemon juice

    For serving

    • 1 Tbsp pistachio sliced
    • ¼ cup chocolate gnash

    Also need

    • 9 ½ by 5 ½ loaf pan

    Instructions
     

    • To make Gulab Jamun Cake first mix all the dry ingredients together in a bowl. Milk powder, all-purpose flour, baking soda, baking powder, sugar and cardamom powder. Mix it well
    • In another bowl take butter, butter should be at room temperature not melted, whip the butter until it is fluffy. About 1 minute.
    • Now add the dry ingredients with butter and mix it well.
    • Slowly add the milk, milk should be at room temperature, mix it for about 2 minutes, batter consistency should be like cake mx.
    • Grease the loaf pan. Pour the Gulab Jamun batter in the pan.
    • Pre heated the oven at 300-degree Fahrenheit. Bake the cake for about 25-30 minutes,
    • Cake should be light brown the Gulab Jamun color, from the top and when you insert the knife in the center of cake should pulls out clean.
    • Keep the cake aside and now make the syrup add all the ingredients for syrup, sugar, water, lemon juice, cardamom, and saffron, in a saucepan. Bring it to a boil over medium-high heat. After syrup comes to boil lower the heat to medium and let it simmer for 2 about minutes.
    • Remove the pot from the heat.
    • Before poring the syrup over the cake, Poke holes in the cake with a fork, several places. Pour the syrup over the cake while it is still warm in the pan. Save about 1/2 cup of syrup. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a plate.
    • You can garnish the Gulab Jamun Cake in a variety of different ways. I am garnishing with chocolate ganache I have done the chocolate Ganache recipe see the recipe for chocolate cake and sliced pistachios. This recipe has wonderful flavor and appeals to all ages.

    Notes

    It also has a long shelf life and can be kept at room temperature for several days.
    Butter and milk should be at room temperature.
    Extra syrup you can use if you like to serve the cake as Gulab Jamun with the syrup.
    Keyword bake gulab jamun, Balushahi, cake, cardamom, cardamom cake, Cooking Video, Delicacy, delicious, Dessert, diwali, Eggless, eggless cake, holi, Home Cooking, Homemade, indian donut, indian sweet, jalebi, Mithai, no frying, popular sweet, Quick And Easy, royal taste of india, saffron, Sweet, valentine
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  • Dates and Nuts Bar

    Dates and Nuts Bar

    A platter of homemade Dates and Nuts Energy Bars, topped with sesame seeds and pumpkin seeds, arranged neatly on a white plate with a yellow background.

    Dates and Nuts Energy Bar, Healthy Bar, All-Natural Nutritional Bar

    2020 is the start of a new decade and like most people I’m sure you have thought about eating clean and healthy. My next recipe is for any new year resolutions and is called “Dates and Nuts Bar”. This healthy gluten-free energy bar is also vegan and sugar-free. The bars have a great nutty texture that tastes so delicious. This yummy treat is so satisfying for any sweet cravings!
    Because we all live busy lives, these bars make great snacks because they are so easy to take on the go. You can even give them to your kids as an after -school snack.
    Because dates are so sweet, they provide the perfect natural alternative to added sugars. They are sure to be a hit with friends who are avoiding sugar but still crave something sweet.
    Try these bars as a healthy alternative to cookies and other sweet treats. You will feel amazing.
    3.34 from 6 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Snack
    Servings 16 pieces

    Ingredients
      

    • 1 ½ cup pitted dates cut into small pieces
    • 2 Tbsp cocoa powder
    • ⅓ cup coconut powder
    • ⅓ cup flax seed meal
    • ⅛ tsp sea salt
    • ½ cup roasted Walnuts roughly chopped
    • ½ cup roasted Almond roughly chopped
    • ½ cup roasted Cashews roughly chopped
    • 2 tsp sesame seeds
    • 2 tsp pumpkin seeds

    Instructions
     

    • Soften the chopped dates in microwave for 30 seconds, doing this makes dates soft and easy to work.
    • Blend the dates in the food processor until they become to the paste, this should take about 15 seconds. Add flex seed meal, and cocoa powder and salt to the food processor and blend it until all the ingredients incorporated. This should take about 15 second.
    • Add the roasted and chopped nuts walnuts, almonds, and cashew nuts. Blended it until all the ingredients incorporated, but nuts should be still chunky this should take about 20 seconds of blending.
    • Remove the mix from food processor, and make it into 2 balls, roll it into about 1/4-inch-thick, sprinkle the sesame seeds and pumpkin seeds to the rolled bar and lightly press the seeds, so they stay into the bars. Cut them into your desire shape. I decided to cut them in bars.

    Notes

    These are some more healthy choice you would like to know Quinoa salad, Stuffed karela, Lentil Vegetable soup, Mango panna cotta
    Keyword All Natural, Almonds, Badam Burfi, Besan ki barfi, Candy, Cocoa Powder, Coconut, coconut Ladoo, Cooking Video, Dates Bar, Delightful, Diabetic, Flax Seed Burfi, Flax Seeds, Gluten Free, Gourmet food, Homemade, Jain Food, Kid Friendly, Lunch Box, Natural Alternative, Nutritional Bar, Nutty, Quick And Easy, Sattvik Food, Snack, Sugar Free, Swaminarayan, Sweet, Vegan, Walnuts
    Tried this recipe?Let us know how it was!
  • Chocolate Ganache Toast

    Chocolate Ganache Toast

    Four slices of toasted bread topped with chocolate ganache and various toppings: sliced almonds, shredded coconut, banana slices, and strawberry halves.

    Chocolate Ganache Toast

    Chocolate Ganache Toast is a delicious rich chocolate ganache spread over buttery toasted bread. The chocolate ganache is so simple to make with heavy cream and a hint of vanilla. This is a mouthwatering treat which can be served as a snack or even a dessert. You can even make this recipe with your children as it is so easy! You can make this treat in a variety of different ways, even with fresh fruit. This recipe has wonderful flavor combinations that appeals to all ages.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Dessert, Snack
    Cuisine Fusion
    Servings 4 people

    Ingredients
      

    For Toast

    • 8 thin slices of French bread
    • 2 Tbsp melted butter

    For Chocolate Ganache

    • ½ cup chocolate chips semi-sweet
    • ⅓ cup heavy cream
    • 1 tsp vanilla essence

    For Topping

    • 2 Tbsp sliced almonds
    • 2 Tbsp coconut powder
    • Few pieces thinly slice strawberries
    • Few pieces thinly sliced banana
    • 1 tsp sea salt

    Instructions
     

    For Toast

    • Lightly butter the bread from both sides and toast to make them crisp.

    For Ganache

    • Place chocolate in a bowl and add the vanilla essence.
    • Bring the heavy cream to boil and turn off the heat. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy.
    • As ganache cool it will become little thick in consistency.

    For Serving

    • Spread Chocolate Ganache generously over toasted bread and garnish with your choice of topping.
    • Sprinkle a pinch of salt, this adds a sophisticated touch.
    • Sample a few of these suggested ways to make chocolate toast and find your favorite.

    Notes

    You will also enjoy some of these simple recipes, Homemade Hot Chocolate, Palak Puri, Baked vegetable Idli
    Keyword Chocolate Ganache Bites, Dessert, Homemade, Kid Friendly, Party Snack, Quick And Easy, Sophisticated, Tea Time Snack, World Class Recipe
    Tried this recipe?Let us know how it was!
  • Pineapple Sheera

    Pineapple Sheera

    Four glass bowls filled with pineapple sheera, garnished with chopped pistachios.

    Pineapple Sheera (Sooji ka Halwa)

    Delicious Pineapple Sheera or Halwa. This delicious combination of flavors is sure to please. Sweet and sour pineapple sheera really compliments Sooji halwa nicely to make a unique dish! Especially on holiday times I enjoy making one dessert which I can serve many ways. Sooji sheera and pineapple sheera I will serve combining both and top with ice cream, drizzle with chocolate ganache, forming them small bite size cake. You can also serve them individually with some garnishing. any way you decide to serve this will have wow factor with adults and kids. I will like you to share with some other serving ideas.
    5 from 3 votes
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Pineapple Sheera

    • ¼ cup fine sooji rava, semolina flour
    • 2 Tbsp ghee clarified butter
    • ½ cup pineapple crushed, unsweetened canned pineapple
    • ¼ cup sugar
    • ½ cup water
    • Sooji Sheera
    • ¼ cup fine sooji rava, semolina flour
    • 2 Tbsp ghee clarified butter
    • ⅓ cup sugar
    • 1 cup water
    • ⅛ tsp cardamom powder
    • 1 Tbsp almonds sliced

    For Garnishing

    • 1 Tbsp sliced pistachios

    Instructions
     

    Making Pineapple Sheera

    • Drain the water from pineapple and set aside, don’t discard the water, will be used later.
    • Melt the ghee in a frying pan on medium heat. Add sooji and roast stirring constantly this will take about 2-3 minutes. Sooji will have a light sweet aroma, do not brown the sooji. Add the pineapple, mix it well stir for 2-3 more minutes.
    • Add sugar mix well, add pineapple syrup and water mix it well. cook till the water evaporated. Sheera should be the consistency of soft sticky dough. After it will cool off sheera will become little more dry.

    Making Sooji ka Sheera

    • Melt the ghee in a frying pan on medium heat. Add sooji and roast to brown color; stirring constantly this will take about 5 to 8 minutes. After sooji is roasted half the way add almonds and roast with sooji. Sooji should be brown in color and will have a light sweet aroma.
    • Add the sugar, mix add the water slowly to sooji as water will splatter. Add cardamom, turn down the heat to medium low and let it cook for about 2-3 minutes. Sheera should be the consistency of thick batter. Note: as sheera will cool it will be thicker in consistency.

    Notes

    Serving: In an individual serving bowl serve both sheera side by side and garnish with pistachios. Make them in cupcake shape use about 3 oz cups or use the size you prefer. 
    Fill the cups half the way with pineapple sheera and level it, then fill the cup with sooji sheera and let it sit for about 10 minutes. 
    Over the plate take them out upside down, now you have pineapple sheere on the top, or you may keep sooji sheera on the top, garnish with pistachios. 
    I call them Sheera Cake Bites. You also enjoy Paneer Malai Ladoo, Moong Dal Ladoos, Apple vegan cake, Gujia
    Keyword Ananas Halwa, Eggless Dessert, Homemade, Pineapple Halwa, Quick And Easy, Sattvik Food, semolina, Sooji Halwa
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  • Bread Burfi

    Bread Burfi

    Bread Burfi

    Bread Burfi

    Bread Burfi is sweet snack like candy and has a fudge like consistency. Most of us think that making burfi takes a lot of time and effort. This recipe is actually quite simple and of course very delicious! This recipe is definitely one dessert to try! In an Indian household, Burfies are served as cookies or chocolate.
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    Course Bread
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 2 cup of fresh white bread crumb, I used 4 slices of bread
    • 3 tbsp clarified butter or ghee
    • 1 cup milk
    • 1 cup sugar
    • 1 cup crushed walnuts
    • 1/4 tbsp cardamom crushed

    Instructions
     

    • Make the bread crumb, cut the bread in small pieces, and do not remove the edges. I use food processor to make crumb.
    • Dry roast the bread crumb over medium heat in a frying pan, stirring continuously, this will take about 5-6 minutes. Roasted bread crumb will be light golden in color.
    • Sprinkle the sugar and keep roasting. Sugar will be caramelized with bread crumb and will be light brown in color. This process will take about 4 minutes.
    • Add cardamom and milk keep stirring, mixture will be in texture of soft dough.
    • Add butter and roast the mix with butter for another minute, until mix will start leaving the edges. Add the walnuts and fold it with mix. Turn off the heat. And pour it over greased plate.
    • Spread it in square shape 8” x 8” let it sit for about half until it comes to room temperature. Cut them in one inch squares.
    • Delicious burfi is ready. You can store the burfi outside for a week and refrigerate for a month.

    Notes

    You will also like other bread related recipes Bread Paneer Rolls, Dabeli Spicy Potato Sandwich, Paneer Burfi
    Keyword barfi, Bread
    Tried this recipe?Let us know how it was!

  • Falooda Kulfi Recipe

    Falooda Kulfi Recipe

    Falooda Kulfi

    Falooda Kulfi (Indian Ice Cream)

    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!
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    Course Beverages
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1/2 cup corn starch or arrowroot
    • 2 cup water
    • 1/2 cup sugar
    • 1/4 cup water
    • 12 strings of saffron
    • 1/2 cup kulfi for each serving, check my web site for kulfi recipe
    • Wide bowl of ice cold water with some ice

    Instructions
     

    • For syrup boil sugar, water and saffron together, as it comes to boil turn of the heat and stir the syrup making sure sugar has dissolved. Syrup needs to be chilled before serving, keep it in refrigerator.
    • Add water to corn starch slowly making sure there is no lumps, batter will look like consistency of milk.
    • Over low medium heat in a frying pan add the batter and cook stirring continuously till corn starch become translution and consistency of thick batter or soft lumpy dough. This will take about 10-12 minutes. Turn off the heat and remove from stove.
    • Let the mix cool off little bit and pour the hot mixture into sev maker using fine sev attachment. Press the sev maker over ice cold water, and let the sev string drop into the bowl.
    • Leave the falooda in ice cold water at least for 2 hours before using.
    • Falooda will stay good for about a week in refrigerator, but make sure falooda stays in chilled water.

    Notes

    Serving the Falooda Kulfi
    Use individual serving bowl, first layer the bowel with falooda, drizzle about 1 tablespoon of syrup. Put the kulfi then over the kulfi put some more faluda and finish off drizzling 1 tablespoon of syrup. Falooda kulfi is ready to serve! This just taste great.
    Keyword icecream
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  • Mango Panna Cotta

    Mango Panna Cotta

    Mango Panna Cotta

    Mango Panna Cotta

    Mango panna cotta is a delicious, easy, light and refreshing dessert. Mango and coconut milk together makes it a layered, tempting vegan delight that is hard to resist.
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    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    for Cream Layer

    • 1 caup (14 oz) coconut milk unsweetened
    • 1/4 cup sugar
    • 1 tbsp vanilla extract
    • 1-1/2 tbsp agar-agar

    for Mango Layer

    • 1-1/2 cup mango puree, (I used 1-1/2 mango, mango should not be over ripe)
    • 2 tbsp lemon juice
    • 1/4 cup sugar use as needed depend on sweetness of mango
    • 1-1/2 tbsp agar-agar

    Also need a setting/serving dish

    • I am using 5-1/2” x 7-1/2” pyrex/glass rectangle dish. You can also make them in individual serving bowls or glasses.

    Instructions
     

    For Cream Layer

    • In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. Boil for 3-4 minutes.
    • Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously making sure there are no lumps. Turn off the heat.
    • Whisk the milk for a few minutes and pour into the dish. Let this sit for about 25 minutes before adding the mango layer. Note: as coconut will cool it will be getting firm like jello, before adding the mango layer coconut layer should be firm but not settled all the way completely.

    For Mango Layer

    • In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for 2-3 minutes.
    • Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar to the mango pulp, boil for about 2 minutes mixing continuously, making sure there are no lumps.
    • Turn off the heat, whisk for few minutes.
    • Pour the mango puree over coconut, coconut milk should be little firm.
    • Refrigerate for about three hours before serving. Slice the panna cotta in individual serving pieces. White and yellow makes this look beautiful.
    • Mango panna cotta can be refrigerated for 5-6 days. Enjoy!
    Tried this recipe?Let us know how it was!

  • Malpua (Indian Pancake Dessert)

    Malpua (Indian Pancake Dessert)

    Malpua (Indian Pancake Dessert)

    Malpua (Indian Pancake Dessert)

    Malpuas are Indian version of pancake topped with reduced flavored milk known as rabdi… This is a mouth watering classic Indian dessert made for festive occasions.
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    Course Dessert
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2-1/2 cup of milk
    • 1/3 cup all purpose flour (maida plain flour)
    • 1/3 cup sugar
    • Approx. 1/3 cup water use as needed
    • 1/2  tbsp cardamom crushed (ilachi)
    • 2 tbsp clarified butter (ghee)
    • 2 tbsp sliced pistachios (pista) for garnishing

    Instructions
     

    • Boil milk in heavy bottom pan over medium high heat till it reduces to about 1 cup, stir the milk occasionally and keep scrapping the sides. Add the cardamom and mix. This should take about 15 minutes after milk comes to boil. This is known as rabdi.
    • In a bowl mix flour, 4 tablespoons of sugar, 1/3 cup of milk (rabdi), and about 1/3 cup or as needed water to make a smooth batter of pouring consistency. Keep the batter for about four to five hours before making the malpua.
    • Add the remaining sugar to remaining milk (rabdi) and mix, set aside. This will be used for garnishing.
    • Heat the non stick skillet over medium heat and grease it generously. Let the skillet get moderately hot.
    • Pour approx. 1-1/4 tablespoons batter to the skillet and gently spread to 2-1/2 inch circle, to form a pancake. After top of the batter start drying spread about ½ teaspoon of clarified butter. Wait another minute and flip the malpua.
    • Malpua should be golden brown on both sides.
    • Set the malpuas in serving plate and pour about 1 teaspoon of reduced milk over and garnish with pistachios.
    • Malpuas are ready to serve.
    Tried this recipe?Let us know how it was!

  • Meethi Seviyan Recipe

    Meethi Seviyan Recipe

    Meethi Seviyan (Sweet Vermicelli)

    Meethi Seviyan

    Seviyan in English known as Vermicelli they are like thin spaghetti and used many different ways, making sweet and savory snack. Meethi Seviyan is a delicious and quick dessert. This is made for many festive occasions, also can be served for breakfast.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup seviyan/vermicelli broken in small pieces
    • 2 tbsp unsalted butter or ghee
    • 1-3/4 cups water
    • pinch salt
    • 3/4 cup sugar
    • 2 tbsp sliced almonds and pistachios
    • 4 cardamoms shelled and crushed
    • Few strings of saffron

    Instructions
     

    • Melt the butter in a heavy bottom pan over medium heat. Add vermicelli and stir fry until golden brown this should take about 3-4 minutes.
    • Add water and salt. Increase the heat to medium high and bring it to boil. After watering is boiling reduce the heat to low medium and cover the pan
    • Cook till vermicelli’s are soft and the water is absorbed but not dry. If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar.
    • Add sugar, raisins, cardamoms, crushed saffron, almonds and pistachios (save some almonds and pistachios for garnishing). Mix it well and cook for 3-4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving.
    • Serve Meethi Seviyan warm, garnish with pistachios and almonds.
    Tried this recipe?Let us know how it was!

    Meethi Seviyan Recipe: Meethi Seviyan without milk

    Meethi Seviyan, also known as Sweet Vermicelli, is a traditional Indian dessert that’s enjoyed across the country, especially during festive occasions and celebrations such as Navratri, Yugadi and Makar Sankranti. This sweet and aromatic dish is made from roasted vermicelli cooked in ghee (clarified butter) and flavored with sugar, cardamom, and dry fruits. 

    Why Meethi Seviyan is such a popular dish

    Quick and Easy to Prepare: 

    Meethi Seviyan is a quick and easy dessert to prepare, making it perfect for busy days or last-minute sweet cravings. With just a few simple ingredients and minimal preparation time, you can whip up a delicious batch of Meethi Seviyan in no time.

    Versatile Dessert Option: 

    Meethi Seviyan can be served as a dessert or as a sweet snack at any time of the day. Whether enjoyed warm or at room temperature, Meethi Seviyan is a versatile dessert option that’s suitable for any occasion or celebration.

    Customizable Ingredients: 

    You can easily customise Meethi Seviyan to suit your taste preferences and dietary restrictions. Add your favorite dry fruits such as almonds, cashews, or raisins, or experiment with different flavors and spices to create your unique variation of this classic dessert.

    Other Variations of Indian Desserts:

    • Malpua: Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert. 
    • Kesar Peda: Kesar Peda is a classic sweet made for festive occasions. They are delicious and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. It is an easy recipe to make.
    • Falooda: Falooda is best described as a dessert beverage which is really corn vermicelli. This is a delicious combination of layered Falooda with milk, sweet basil and vanilla ice-cream.
    • Seviyan Kheer: Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom.

    Tips for Making Perfect Meethi Seviyan (Sweet Vermicelli):

    Roast the Vermicelli Well: Roast the vermicelli in ghee until it turns golden brown and fragrant. Properly roasting the vermicelli adds depth of flavor and ensures that it cooks evenly and absorbs the sugar syrup well.

    Use Saffron and Cardamom: Use saffron and cardamom generously to flavor the Meethi Seviyan. Saffron adds a rich golden color and a subtle floral aroma, while cardamom adds a warm and aromatic flavor that compliments the sweetness of the dessert.

    Soak the Dry Fruits: Soak the dry fruits such as almonds, cashews, and raisins in warm water for 15-20 minutes before adding them to the Meethi Seviyan. This helps to soften the dry fruits and enhances their texture and flavor in the dessert.

    Adjust Sweetness: Taste the Meethi Seviyan before serving and adjust the sweetness level according to your taste preferences. Add more sugar or condensed milk if you prefer a sweeter dessert, or reduce the amount of sugar for a less sweet option.

    FAQs about Meethi Seviyan (Sweet Vermicelli):

    Can I make Meethi Seviyan ahead of time? 

    Yes, Meethi Seviyan can be made ahead of time and stored in the refrigerator for up to 2-3 days. Reheat the Meethi Seviyan gently on the stovetop or in the microwave before serving, adding a splash of milk if needed to restore the moisture.

    Can I freeze Meethi Seviyan? 

    No, it is recommended that Meethi Seviyan is made fresh and enjoyed in its freshness or else when frozen it loses its texture, flavour and quality. 

    Is Meethi Seviyan vegan-friendly?

    Traditional Meethi Seviyan is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Meethi Seviyan by using plant-based ghee or oil instead of dairy ghee.

    Can I use whole wheat vermicelli for Meethi Seviyan? 

    Yes, you can use whole wheat vermicelli for Meethi Seviyan for a healthier option. Whole wheat vermicelli provides additional fibre and nutrients compared to regular vermicelli and adds a nutty flavor to the dessert.

    Meethi Seviyan is a delicious Indian dessert that’s perfect for celebrating special occasions or satisfying your sweet cravings. Meethi Seviyan is sure to become a favorite dessert in your household.

  • Pistachio Phirni Recipe

    Pistachio Phirni Recipe

    Pistachio Phirni

    Pistachio Phirni (Rice Pudding)

    Pistachio Phirni is a popular North Indian dessert. This is a delicious creamy eggless pudding. Phirni is made with rice, milk and sugar, and has wonderful creamy texture. Ingredients are the same as Rice Kheer but the taste is very different. This is an easy recipe to make.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1/4 cup rice
    • 3-1/4 cup of milk
    • 1/2 cup  sugar
    • Few strings of saffron
    • 6 cardamom pods shelled and crushed
    • 1/4 cup  pistachios

    Instructions
     

    • Wash rice and soak it for about half an hour.
    • Drain the water. Blend rice to a fine texture adding few spoons of milk as needed to blend. Add about ¼ cup of milk to make a runny batter. Keep aside.
    • Soak the pistachios in hot water for at least 10 minutes, while water is still warm drain the water and rub the pistachio with paper towel and remove the skin and dry them. Slice or crush the pistachios and keep aside.
    • Boil the milk on heavy bottom pan over medium high heat; wet the pan before adding the milk to avoid the milk burning in bottom of the pan.
    • After milk start to boil lower the heat to medium and let it simmer for about 12 minutes.
    • 6. Add rice to the boiling milk slowly and keep stirring continuously, making sure rice does not become lumpy, milk will become thick. Let it boil for about 3-4 minutes stirring continuously.
    • Next add the sugar, cardamom powder, saffron and pistachios save about 1 tablespoon of pistachios for garnishing.
    • Let it boil for another 4-5 minutes over low medium heat while stirring continuously, it will be consistency of thick batter. Turn off the heat.
    • Shift the Phirni to the serving bowl while it is still hot as Phirni start getting thick as it cools. Garnish with pistachios.
    • Serve chill!
    Keyword 2 Minutes Dessert
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  • Gulab Jamun

    Gulab Jamun

    Gulab Jamun Recipe by Manjula

    Gulab Jamun

    Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. As India’s most popular dessert, gulab jamun is a staple in most parts of the country. Gulab jamuns are served for almost every celeberations. Gulab jamuns can be served warm or at room temperature. Gulab jamun is one of the desserts I make the more often, because this is an easy recipe to make and in my family everyone like them especially my grandkids.
    4.41 from 10 votes
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 Gulab Jamuns

    Ingredients
      

    • 1 cup nonfat milk powder
    • 1/4 cup All Purpose flour plain flour, maida
    • 3 Tbsp unsalted butter at room temperature
    • 1/4 cup room temperature whole milk
    • Pinch of baking soda
    • 1 3/4 cup sugar
    • 1 1/2 cup water
    • 4 cardamom pods (ilachi) coarsely ground
    • 1 Tbsp sliced almonds and pistachio
    • Oil for deep-frying

    Instructions
     

    Syrup

    • In a large pan, combine the water, sugar, and ground cardamom seeds and bring to a boil. Let the syrup boil for another minute to completely dissolve the sugar. Turn off the heat.
    • Set the syrup aside.

    Gulab Jamun

    • In a bowl, mix the milk powder, flour and baking soda.
    • Add the butter and mix well.
    • Add milk to make soft dough. The dough will be sticky. The milk powder will absorb the extra milk.
    • If the dough is dry, add more milk to make it soft. Let the dough sit for a few minutes.
    • Grease your palms with butter and knead the dough.
    • Divide the dough into about ten equal parts and roll them into round balls.
    • Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should take a minute to rise. If the dough rises faster, the oil is too hot; if oil does not sizzle, it is not hot enough.
    • Place the gulab jamuns in the frying pan. Do not crowd them, as the gulab jamuns will expand to about double their original volume.
    • Fry the gulab jamuns on medium heat for about seven minutes, rolling them around for even browning until dark brown.
    • Let the gulab jamuns cool a few minutes before placing into the hot (not boiling) syrup.
    • Let the gulab jamuns sit in the syrup for at least 20 minutes prior to serving.

    Notes

    Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. They can be frozen for months.
    Tips
    If the gulab jamuns are fried on high heat, they will be hard inside and not fully cooked.
    Too much baking soda will make the gulab jamuns too soft or cause them to break when frying.
    Don’t place the gulab jamuns in the syrup immediately after frying, or they will lose their shape and be  chewy.
    Serving suggestions
    Gulab jamuns can be served warm or at room temperature. They can also be served with ice cream.
    You may also like  Balushai and Jalebi
    Tried this recipe?Let us know how it was!

     

  • Fruit and Cracker Dessert

    Fruit and Cracker Dessert

    Fruit and Cracker Dessert topped with chocolate sauce and almond slices

    Two Minute Fruit and Cracker Dessert

    One evening while playing cards with my husband, Alex, and my son’s mother-in-law, Alex suddenly asked for something sweet. I didn’t have any dessert prepared and all we had in the house was ice cream and some chocolate. Alex has always been super innovative with his food combinations, and this recipe is just that, a product of desperation. At first, my kids and grand-kids made faces when they heard what it was made of, but with a little bit of tweaking, it has become a simple dessert that our entire family has been preparing during this quarantine.
    When I say it only takes two minutes, I truly mean it. And it is so easy to make, that even my youngest grandchild can put it together in no time.
    The graham cracker pairs well with the creaminess of the cream cheese while still giving a nice crunch. The fruit adds natural sweetness and the drizzle on top of either chocolate or caramel is the perfect cherry on top. Just bring out the ingredients and everyone can help themselves.
    Today I have a very special guest star my grandson Shaan who is helping me out with today’s recipe. Behind the scenes, I also have my granddaughter, Rhea, helping to film the video. We will be making a Fruit and cracker dessert, that is kid friendly and simply delicious.
    For this recipe is quick and easy as there is no cooking involved, and the ingredient measurement I am providing only as a guide.
    Recipe will serve 2.
    1 from 1 vote
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    Prep Time 2 minutes
    Cook Time 0 minutes
    Total Time 2 minutes
    Course Dessert
    Servings 2 people

    Ingredients
      

    • 8 graham crackers
    • 8 Tbsp cream cheese approximately
    • 8 strawberries thinly sliced
    • 2 Tbsp chocolate ganache
    • 2 Tbsp almonds thinly sliced

    Instructions
     

    • Spread the cream cheese over all the graham crackers
    • Next spread the slices of strawberries. Now cover them with another graham cracker to make them into sandwich.
    • Drizzle with chocolate ganache. And garnish with almonds, that gives a nice crunch and beautiful look.
    • Fruit and Cracker Dessert has nice crunch when it is eaten while making after 5 minutes crackers start getting soft.

    Notes

    This dessert can be made with any other fruits and toppings of your choice. I also love making these with bananas and kiwi, and I also like topping it off with caramel sauce. You can buy caramel sauce and chocolate ganache they are readily available. I generally keep homemade chocolate ganache and caramel on hand. They are easy to make and have a long shelf life.
    Keyword 2 Minutes Dessert, Banana, Carmel Sauce, Chocolate Ganache, Cream Cheese, Crispy, Fun Dessert, Gram Crackers, Home Made, Hot Chocolate, indian sweet, Kid Friendly, Kiwi, Mango Cheese Cake, Mango Salsa, Quick And Easy, Strawberry, Sweet, Vegetarian
    Tried this recipe?Let us know how it was!
  • Bread Pudding with Chocolate Sauce

    Bread Pudding with Chocolate Sauce

    Chocolate Drizzled Dessert in a Glass Dish

    Bread Pudding (With Chocolate Sauce)

    It was my daughter-in-law's birthday this past weekend, and I wanted to do something nice for her. For me, the thing that gives me the most joy is making food for the people that I love, and so I decided that I would prepare something for her to drop off. Due to the quarantine, this was the best that I could do for her, so I wanted what I made to be special. I asked my husband if he had any suggestions, and he said that I should make a dessert that my daughter-in-law, son, and grandkids would all enjoy. After talking to him, I was on the search for a dessert recipe that would be easy to prepare and also not too sweet.
    This made me think of a bread pudding in a magazine that had caught my eyes just a little while ago. I had been wanting to experiment with bread pudding since then but had found nothing that I fell in love with. I decided to try again, but this time I randomly decided to use a French Baguette for the bread pudding. The texture was exactly the way I wanted it to be a little chewy in some areas while stilling melting in your mouth in other areas. After finalizing the recipe, I had my husband taste test it and he suggested that I should find a way to add chocolate as well because my grandkids love it. In order to incorporate chocolate in a way that wasn't overpowering, I decided to add a chocolate drizzle on top instead of adding it into the bread pudding. It was perfect! If desired, this dish could be given a Indian touch. For example, you can substitute the vanilla extract for cardamom powder and replace the chocolate drizzle with sliced almonds and pistachios. Give it a try!
    This recipe will serve 6
    No ratings yet
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    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 20 slices French bruschetta cut into about ¼ in thick
    • 3 cup whole milk
    • 6 Tbsp sugar
    • 2 Tbsp corn starch
    • 4 Tbsp butter at room temperature, use as needed
    • 2 tsp vanilla extract
    • ⅛ tsp cinnamon powder dalchini powder

    For Chocolate Sauce (optional)

    • ⅓ cup chocolate chips semi-sweet
    • ⅓ cup heavy cream
    • 1 tsp vanilla extract

    Optional

    • 1 Tbsp crystal sugar for garnishing

    Instructions
     

    For chocolate sauce

    • Place chocolate in a bowl and add the vanilla essence. Heat the heavy cream do nit boil I did in microwave for 25 seconds. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As chocolate sauce cool it will become little thick. Set aside.

    Making Pudding

    • In a small bowl take 1/2 cup of milk and add corn starch mix it well to smooth paste and set aside.
    • In a saucepan, take remaining milk, and cook over medium high heat stirring occasionally after milk comes to boil let it boil for 10 more minutes. Lower the heat to medium and add sugar and corn starch mix making sure no lumps.
    • Let it boil for about 5 more minutes over low medium heat. Stir the mixture continually making sure mixture is smooth and no lumps. Mixture will become thick consistency of batter. Add vanilla and cinnamon powder mix it well.
    • Preheat oven to 350 degrees F.
    • I am using 5×7 Pyrex pan to make Bread Pudding. Grease the pan.
    • Butter the bread slices lightly. Arrange the bread slanted and butter the edges. Pour the milk mixture and pour over bread slices evenly.
    • Bake in a preheated oven at 350 degrees F for about 20 to 25 minutes, till the pudding is bubbling and the top get browned.
    • Take it out from oven. For best taste Bread Pudding should be served warm. Before serving drizzle the chocolate Sauce over and sprinkle the sugar.

    Notes

    • Chocolate sauce and sugar is optional, but for me it adds to the flavor and make more enjoyable.
    • If you are not fond of chocolate, you can garnish with sliced almonds and pistachios.
    • This is an easy recipe to make my family loved it. Give it a try.
    Also try Pineapple Sandesh, No Bake Cheesecake, Potato Soup, Quinoa salad
    Keyword Apple Bread Rolls, Baked Dessert, Chocolate Sauce, Delicacy, delicious, Easy Recipe, Eggless, Fusion, Homemade, Jain Food, Kid Friendly, No Bake Cheesecake, Party Food, Pineapple Sandesh, Sweet, Tea Time, Vegetarian
    Tried this recipe?Let us know how it was!
  • Gur Para (Punjabi Sweet Snack)

    Gur Para (Punjabi Sweet Snack)

    A plate of crispy Gur Para, a traditional Indian sweet snack made with jaggery and flour.

    Gur Para, Punjabi Sweet Snack

    Gur Para is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali. Gur Para makes for a great homemade gift because of its long shelf life. It can be stored for up to 2 months in an airtight container. This is a super simple recipe that only requires a few ingredients.  
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Snack
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    For Dough

    • 1 cup all-purpose flour plain flour, maida
    • 2 Tbsp sooji fine samolina
    • 2 Tbsp oil
    • 1/3 cup water, use as needed

    For Syrup

    • 3/4 cup gur jaggery
    • 1 tsp oil
    • 1/4 cup water

    Instructions
     

    Making Para

    • Mix flour, sooji, and oil, and mix it well to get consistency of breadcrumb. Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
    • Knead the dough for another minute and divide 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.
    • Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
    • Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them.

    Making Sugar Syrup

    • Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat.
    • Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together.
    • Allow them to cool. Gur paras can be stored for several weeks in airtight container.

    Notes

    Notes: If Syrup consistency is not right paras will be sticky, if paras are little sticky let them dry for longer.
    You will also like to see these recipes they are good for gifting and easy to make Moong dal Ladoo, Apple Coconut Burfi, Besan Save
    Tried this recipe?Let us know how it was!

  • Paneer and Rose Kulfi

    Paneer and Rose Kulfi

    Recipe submitted by Kiran Haldia

    Paneer and Rose Kulfi

    Paneer and Rose Kulfi

    Kiran Haldia
    Paneer and Rose Kulfi is easy to make dessert. Instead of traditionally creamy texture, this is more like a grainy and enjoyable texture.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 200 gram Paneer Grated
    • 1/4 cup fresh rose petal paste
    • 8 Tbsp Sugar powdered
    • 1/2 Liter milk
    • 2 Tbsp cornflour mixed in half cup milk
    • 1/2 cup mixed dry fruits chopped
    • 1 Tbsp rose water

    Instructions
     

    • In a heavy pan boil milk with paneer. Stir continuously.
    • Add cornflour mixture and cook for another 2 minutes. 
    • Add sugar, rose petal paste and cook for 2 minutes till the mixture thickens. 
    • Cool it and add dry fruits and rose water. 
    • Freeze in desired kulfi molds for 4-5 hours.

    Notes

    Tasty and healthy kulfi is ready to eat.
    Tried this recipe?Let us know how it was!