Category: Easy Dessert Recipes

Easy Dessert Recipes for Every Occasion

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

Quick and Easy No-Bake Desserts

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

Simple Baked Desserts

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

Easy Indian Desserts

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

Quick Dessert Ideas

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

Best Easy Dessert Recipes for Special Occasions

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

FAQs

Q: What is the simplest type of dessert?

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

Q: What is dessert easy to make?

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

Q: Are there quick and healthy dessert options?

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

Q: Can I make elegant desserts easily?

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

Q: What are some easy Indian desserts?

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

Conclusion

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

Chocolate Chili Pepper Mousse
Recipe submitted by Samantha
Chocolate Chili Pepper Mousse

Chocolate Chili Pepper Mousse is a delectable dessert that is served cold. The chili is a perfect complement to the chocolate and provides a perfect little kick without overpowering the dish. If you like spices and chocolate, this is a must try dairy free gluten free dish.

5 from 1 vote

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Course Dessert
Cuisine Indian

Ingredients

1 package of silk tofu, drained
1/3 cup cocoa powder
1/3 cup maple syrup
2 tsp vanilla extract
2 tsp peanut butter
1/4 tsp chili pepper flakes
Berries, fresh or frozen

Instructions

Throw everything into a blender or food processor, except the berries and blend until smooth. You may want to mix with a spoon after blending to make sure everything is incorporated.
Pour into bowls or decorative glasses.
Refrigerate for at least two hours. The flavors develop more the longer it sits.
Top with the berries or any desired fruit. Also good with vegan whip cream or some crushed nuts. Sprinkle a bit more chili flakes if you like an extra kick.

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January 3, 2013
Mocha Cannoli
Recipe submitted by theheirloomessence
Mocha Cannoli

I adore this classic Italian dessert. I tasted this once and am in love with this. Mocha Cannoli is a deep fried tube shaped pastry shell stuffed with the mixture of ricotta cheese and sugar and dipped in nuts. Who won't like these!! I am not a big fan of deep frying, so I was trying to bake cannoli pastry shell for a while as a healthy alternative. Finally after several tries here is the perfected recipe!

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Course Appetizer
Cuisine Indian

Ingredients

For the pastry:
1 cup all purpose flour
1/4 cup whole wheat flour
pinch of salt
1 and 1/4 tea spoon baking powder
2 tb spoons sugar
1 and 1/2 tb spoon cold butter
2 tb spoons sour cream
1/4 cup cold water
For the filling ( Mocha):
1/3 cup heavy whipping cream
2 tb spoons sugar
1 tea spoon instant coffee powder
1 tb spoon warm water
2-3 tb spoons grated dark chocolate
mini semi-sweet chocolate chips and chopped hazelnuts to decorate.

Instructions

For the pastry, add the flours,salt ,sugar,baking powder in a food processor and pulse a few times.
Add cold butter and sour cream and pulse again for a minute. After a minute, keeping the food processor running, add water slowly to incorporate everything into a ball.
Once mixture starts to come together, stop pulsing. Remove from food processor, knead the mixture a few times to form a ball, wrap in a plastic wrap and chill for at least half an hour.
You get Cannoli forms in the market that you can use or else you can do what I did. Tightly roll the heavy duty foil into a cylinder shape and use that as a cannoli form.
Divide the chilled dough into 20 small balls. Roll each ball to make a thin circle.Wrap this rolled dough around the oiled/buttered 'cannoli form' and set aside. Make the rest of cannoli.
Preheat the oven to 350F. Place cannoli onto a baking sheet and bake for 10 minutes. Remove from the oven after 10 minutes and remove the half baked pastry shell carefully from the form. It comes off very easily.
Bake for another 10 minutes or until golden brown. Cool to room temperature before stuffing them. These empty shells can last up to 2 days at room temperature.
To make the stuffing, dissolve a teaspoon instant coffee powder in a tablespoon warm water and set aside to cool it down.
Whip the cream with sugar and the dissolved coffee until firm peaks. Add ricotta cheese and whip again. Add grated chocolate and mix.
Fill the piping bag with the mixture and stuff the cannoli shells from both ends.
Dip the stuffed shells into mini chocolate chips and hazelnuts and chill for half an hour so that the filling hardens a little. They are ready to serve!

Notes
Additional Notes:

Stuffed cannoli will stay crunchy for 3-4 hours. After that it turns soggy.

This recipe (stuffing only) is just a guideline.You can add any flavor combination that you like.

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January 3, 2013
Chocolate Gulab Jamuns
Recipe submitted by Shweta Agrawal
Chocolate Gulab Jamuns

This recipe is the old sweet dish Gulab Jamun but with a new twist: Chocolate Gulab Jamuns. The bitter dark chocolate insides is a perfect balance to the sweetness of Gulab jamuns outside.
Also I made these with milk powder which was new for me, and they turned out to be very soft and spongy.
All were surprised and asked me for the recipe. So here it is a sweety savory juicy snack which a favorite dessert of all added with a fusion of western chocolate and Indian Gulab jamun !

5 from 1 vote

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Course Dessert
Cuisine Indian

Ingredients

1 Cup Milk Powder
1/4 cup Maida
2 cup Sugar
1/4 tsp Baking Powder
1 tbsp Ghee
1/2 tsp Cardamom Powder
Some chocolate chips
Oil for deep frying

Instructions

Mix the milk powder with baking powder, maida, ghee and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes.
Divide the dough into small smooth balls. Fill chocolate chips in it and cover it with the mixture and make a ball.
For preparing sugar syrup add 2 cups of water and cardamom powder to sugar and make half thread sugar syrup.
For the syrup after the sugar dissolves in the water, boil the sugar syrup for a few minutes. The syrup is ready.
Heat oil in a pan for deep fry the jamuns. Fry the jamuns on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. Soak for 30 minutes.
Serve hot or chilled.

Notes
Tips

Remember softer the dough, softer will be the Gulab Jamuns.

You can also fill jam, gulkand, or any nuts in between.

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January 3, 2013
Persimmon Galette
Recipe submitted by Pey-Lih
Persimmon Galette

Persimmon galette is a rustic tart that has amazing color and a perfect sweetness. Its a rich royal dessert that is sure to impress your friends and family during gatherings and parties.

5 from 1 vote

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Course Dessert
Cuisine Indian

Ingredients

1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
1 1/2 pounds fuyu persimmons, cut into 1/8-inch-thick slices
3 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
1/4 cup apricot preserves
Whole milk

Instructions

Blend flour and salt. Add butter and blend, until mixture resembles coarse meal.
Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
Roll out dough between sheets of parchment paper to 1/8-inch-thick round. Chill 15 minutes.
Preheat oven to 450°F. Combine persimmon slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend.
Spread preserves over crust, leaving 1 1/2-inch plain border.
Arrange persimmon slices in concentric circles atop preserves, overlapping slightly. Fold crust border up over and brush with milk.
Sprinkle crust edges and persimmon with remaining 1 tablespoon of sugar.
Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 20 minutes longer.
Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of French vanilla gelato.

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January 3, 2013
Sweet Potato Halwa (Eggless Pudding)
Sweet Potato Halwa (Eggless Pudding)

Sweet Potato Halwa (eggless pudding) is one of the easiest Halwa recipes to make. Cardamom and Cinnamon spices give it a delicate and unique flavor. This is a tasty, warm dessert for cold winter months.

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Course Dessert
Cuisine Indian

Servings 6 people

Ingredients

Ingredients:
2 cups sweet potato peeled and mashed
5 tablespoons unsalted butter or ghee clarified butter
1 cup milk
1 cup sugar
1/4 teaspoon freshly ground cardamom (ilachi)
1/4 teaspoon cinnamon powder (dal chini)
1/8 teaspoon of nutmeg (jaifel)
8 cashews broken in small pieces for garnishing (kaju)

Instructions

Method
Boil the sweet potato peel and mash; Sweet potatoes can be cooked in a microwave. Wrap the potatoes in wet paper towel and cook for 7-8 minutes.
Heat butter in heavy bottom pan over medium heat. Add sweet potatoes and stir fry by stirring continuously and pressing down for about 8-10 minutes.
Add milk and mix it well. After milk comes to a boil cook for 2 minutes, add sugar and cook for additional 6-8 minutes or until Halwa should start leaving the side of the pan. Halwa should be very moist.
Turn off the heat and add cardamom, cinnamon, and nutmeg. Mix it well.
Serve hot or at room temperature. Garnish with cashews. Halwa tastes best when served hot.

Notes
Serving suggestions
You can serve this as pudding. Serve with vanilla ice cream or over a plain cookies/ biscuits.

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December 24, 2012
Eggless Pumpkin Chocolate Chip Muffins
Recipe submitted by Sowmya Nivedhanams
Eggless Pumpkin Chocolate Chip Muffins

This is my recipe for Pumpkin Chocolate Chips Muffins. I made this recipe into vegan by substituting eggs and butter as a healthy and a nice dessert option. It is a very soft and super moist muffin and goes perfect with coffee. It was also moist the next day. This recipe will make 6 regular sized muffins.

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Course Dessert
Cuisine Indian

Ingredients

3/4 cup All Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
1/8 tsp Ground Cloves
1/4 tsp Ground Ginger
1/8 tsp Freshly Ground Nutmeg
1/4 tsp Salt
4 Tbsp Vegetable Oil
1/2 cup Sugar
1 1/2 tsp Egg Replacer
3 Tbsp Warm Water
1/2 tsp Vanilla Extract
6 Tbsp Pumpkin Puree
1/2 cup Semisweet Chocolate Chips

Instructions

Preheat the oven to 180 degrees C. Line 6 cup cake liners on the muffin trays and lightly spray cooking oil spray. Set aside
Sift together flour, baking soda, ground spices and salt.
In a small bowl, mix together egg replacer and warm water and beat well until gooey and set aside.
In another bowl, mix together oil, pumpkin puree and sugar and beat well until the sugar is well dissolved and the mixture is shiny
Add the egg replacer and vanilla and mix until combined
Now add the dry ingredients to the wet ingredients and fold it gently. Once the dry is all incorporated, add the chocolate chips and fold it well
Scoop them evenly onto the muffin cups and tap them gently to release any air bubbles
Bake in the oven for around 18 – 22 minutes until a toothpick inserted in the center comes out clean. Make sure that you do not prick a chocolate chip as that will be gooey. The toothpick should not have any batter attached to it.
Allow it to cool on the cooling rack for 30 minutes and enjoy!!!
Be careful when handling the muffins, they are too soft and delicate!!

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December 4, 2012
Squash Ice Cream on Warm Squash Halwa
Recipe submitted by Hetal Jain
Squash Ice Cream on Warm Squash Halwa

My contribution to this month's recipe contest using squash is a low fat spiced squash ice cream served on warm squash halwa with squash seeds brittle wedge.
This is a hot/cold dessert recipe here which I came up with and prepared during the thanksgiving weekend.
It was a big hit with our friends- kids, grown-ups and people from all cultures. Hope you enjoy it just as much as I enjoyed planning, making and serving it.

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Course Beverages
Cuisine Indian

Ingredients

Low fat spiced squash ice cream
1/2 cup Butternut Squash (cubed)
1/2 cup Golden Acorn Squash (cubed)
10 oz Low Fat sweetened condensed milk
2 cups Lite whipped cream (cool whip lite)
Spice list (can adjust to taste preference)
1 tsp Cinnamon Powder
1 tsp Ginger Powder
1/4 tsp Clove Powder
1/4 tsp Nutmeg Powder
1/4 tsp Cardamom Powder
1/2 tsp Chai Masala (any brand OK)
Squash Halwa
1 cup Golden Acorn Squash (shredded)
1 cup Orange Acorn Squash (shredded)
3/4 cup Light Brown Sugar (Can substitute white sugar or even sugar substitute)
1 tsp Cardamom Powder
1 tsp Ginger Powder
2 tsp Ghee/Unsalted Butter
Squash Seed Brittle
2 Tbsp Cleaned and dried squash seeds (I used acorn and butternut squash seeds saved up from the above two recipes but seeds from any squash may be used)
3 Tbsp Sugar
Ghee – enough to grease a small flat surface

Instructions

Low fat spiced squash ice cream
Put all the spice powders in a small container with a lid. Cover and give it a good shake to form a homogenous spice mixture.
Pressure cook the squash pieces without adding water for 2 whistles. Remove and let it cool completely. Blend to a very smooth puree.
Now in a large mixing bowl take the squash puree. Add the spice mixture and condensed milk and whisk together – again to form a homogenous mixture.
Next fold in the lite whipped cream (cool whip or any other equivalent). Mix gently until the whipped cream is fully incorporated in the squash mixture.
Transfer the above to a freezer friendly container and freeze for 6-8hours.
Voila! Your spiced squash ice cream is ready!. This can be served as it is for dessert – but serve it on warm squash halwa and you have a super heartwarming dessert. The spices from the ice cream are so much more enhanced when warmed up by the bed of warm squash halwa!
Squash Halwa
Head a heavy bottom pot.
Add the ghee or butter and after it is warmed stir in the shredded squashes.
Once it starts leaving out it's juice add the sugar – cook until it's done.
The squash should be cooked but should get too mushy.
Now add the cardamom and ginger powders and give it one last stir.
Turn of the heat.
Squash Seed Brittle
Grease the flat surface and keep it ready.
First we need to roast the squash seeds. This can be done on stove top in a pan. Heat a pan and roast the squash seeds until they turn light brown. Allow to cool and it will become crisp and crunchy. You can also bake the seeds in an oven at 300F for about 10mins or until they slightly start to turn brown.
Heat a skillet and add sugar to it (Do NOT add any water). Allow sugar to melt until it becomes a brown caramelized liquid. You have to keep stirring the sugar until it melts to prevent it from burning. After it has melted fully turn off the heat and stir in the roasted crisped squash seeds.
Transfer to greased surface and roll with rolling pin to a flat sheet. Cut out a triangle shaped wedge after it cools. This is your squash seed brittle – a wonderful topping for your ice cream.

Notes
Serving:
In a dessert bowl, first place the warmed squash halwa. Top it with 2 scoops of squash ice cream. Place the squash brittle wedge on top.
This is a low-fat healthy dessert if you make sure to use low fat condensed milk and also lite whipped cream. For an even more guilt free experience try replacing the sugar in the squash halwa with sugar substitute such as Splenda – works just as well.

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December 4, 2012
Fudgy Pumpkin Pecan Pie
Recipe submitted by Melody Crain
Fudgy Pumpkin Pecan Pie

This recipe combines 3 classic holiday pies – Fudge, Pumpkin, and Pecan – into one Gluten Free, Dairy Free, Vegan, reduced sugar treat!

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Course Dessert
Cuisine Indian

Ingredients

1 store bought 8 inch gluten free, dairy free pie crust or make your own (my recipe below)
1 cup pecan pieces
3/4 cup pure canned pumpkin
1/3 cup Truvia Sweetener (regular not baking blend)
1/4 cup + 2 tablespoons melted vegan, dairy free margarine (I used Earth Balance Natural Buttery Spread)
1/4 cup unsweetened cocoa powder
1/4 cup gluten free flour (I used Namaste Foods Perfect Flour Blend)
1/4 cup sugar
1 tablespoon pumpkin pie spice
1/2 tablespoon coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground flaxseed
1/4 teaspoon nutmeg
Pie Crust Recipe (Gluten Free, Dairy Free, and Vegan)
2 cups gluten free flour (I used Namaste Foods Perfect Flour Blend)
1/2 cup plain, unsweetened soy milk
1/4 cup canola oil
1/4 cup coconut oil
1/2 teaspoon salt
1/2 teaspoon Truvia Sweetener (regular not baking blend)

Instructions

Method
Preheat the oven to 350.
Soak ground flaxseed in the coconut oil in a small bowl.
Mix melted margarine, pumpkin, and vanilla together
Stir in sugar, Truvia, and the ground flaxseed with the coconut oil until everything is mixed together well.
Mix remaining dry ingredients together (except pecans) and slowly stir into the rest of the mixture.
Once everything is mixed together, gently stir in the pecans.
Spoon into pie crust and bake at 350 for 25-30 minutes.
Pie Crust Recipe (Gluten Free, Dairy Free, and Vegan)
Mix the milk and oil together.
Quickly mix in the rest of the ingredients.
Need together for a couple of minute (note this dough is oily).
Divide dough into 2 equal portions; each portion should be enough for a 9 inch pie pan.
Put 1 port of dough into the center of a pie pan and start pressing the dough to the edges until you have a thin layer of dough covering the bottom and sides of the pan.
Set aside in refrigerator if your pie filling is not ready yet.

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December 4, 2012
Almond Brittle (Almond Chikki)
Almond Brittle (Almond Chikki)

Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.

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Course Dessert
Cuisine Indian

Servings 12 oz

Ingredients

Ingredients:
2 tablespoons butter
1 cup sugar
1/8 teaspoon salt
1/2 cup sliced almonds
1 tablespoons sesame seeds roasted

Instructions

Method
Grease about 8×10 cookie sheet and keep aside.
In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.
Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.
After brittle comes to room temperature brake them in pieces.
Store them in air tight container.

Notes
Suggestions

Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.

Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.

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October 22, 2012
Balushahi (Indian Buttermilk Donut)
Balushahi (Indian Buttermilk Donut)

Balushahi! This is a North Indian delicacy- a classic dessert which can be found in every street corner sweet shop. Balushahi is flakey from the outside and soft from inside. They literally just melt in your mouth. This is a perfect sweet for any festive occasion!

5 from 1 vote

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Course Dessert, Snack
Cuisine Indian

Servings 12 Balushahi

Ingredients

Ingredients:
1 cup all purpose flour (maida or plain flour)
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/4 cup unsalted butter cold cut into small pieces or cold clarified butter ghee
1/4 cup yogurt cold(curd, dahi)
Syrup
1 cups sugar
1/3 cup water
4 cardamom pods crushed
For Garnish
About 1 tablespoons sliced pistachios

Instructions

Syrup
In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree. Set aside.
Balushahi
In a bowl mix the flour, baking soda and baking powder.
Add butter mix with your fingers, mixture should be crumby.
Add the yogurt slowly as needed making into soft dough. Do not knead the dough.
Cover the dough and let it sit for about half an hour.
Take the dough and knead just enough to hold it together.
Divide the dough into 12 equal parts.
Make the dough balls, Balls will not be very smooth and will have cracks all around; make a deep dent in the center of the balls.
Heat the oil in a flat frying pan over low heat.
The frying pan should have about 1 ½ inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float oil is too hot.
Place the Balushahi in the frying pan don’t overcrowd as Balushahi will expend to about 1-1/2 time and they should not overlap.
It should take about 2 minutes before Balushahi will come up. Wait another 3-4 minutes before turning over Balushahi should be light brown from bottom. Fry the Balushahi until they are golden brown from both sides; do not turn more then three times. This should take about 10 minutes. Balushahi will look very flakey If the Balushahi are fried on high heat, they will not be cooked inside.
Take them out over layered of paper towel so it can absorb the extra oil.
Dip Balushahi in the syrup all around and remove them. Don’t leave them in syrup.
Mouthwatering flaky Balushahis are ready and looking great read. Garnish them with pistachios.

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October 15, 2012
Nariyali Bhat (Sweet Coconut Rice)
Recipe submitted by Pradnya Honrao
Nariyali Bhat (Sweet Coconut Rice)

Narali Bhat is a traditional Maharastrian recipe cooked on Raksha bandhan. I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you.

1 from 1 vote

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Course rice
Cuisine Indian

Ingredients

Ingredients:
1 cup Basmati Rice
1 cup Fresh garted Coconut or frozen shredded Coconut
1 cup Sugar
1 cup coconut milk and 1/2 cup water
6 tsp Ghee or unsalted butter
1/2 tsp Saffron soaked in 1 tbsp milk
Cardamom powder to taste
3 to 4 whole Green Cardamom
5 to 6 Cloves
1 stick of cinnamon
pinch of salt
1/3 cup Almonds, Cashew nuts, raisins all together

Instructions

Method
Wash and drain rice for 30 min.
Heat 3 tsp ghee, add cloves, cardamon and cinnamon. Add drained rice, saute for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
Add this mixture on rice.
Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completly. Take out the rice on the plate and cool it completely.
In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
Mix it lightly. Try not to break rice grains. Put the tight lid on and and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
Sweet coconut rice is ready to serve. Enjoy.

Notes
Additional Tips:

Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.

Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.

Use orange food color instead of saffron.

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September 5, 2012
Apple Custard with Strawberry Sauce
Recipe submitted by Kamakshi Kshirsagar
Apple Custard with Strawberry Sauce

Apple custard is a nice gluten-free dessert with the red strawberry sauce to give a holiday touch. The uncooked apples and roasted almonds give it a nice texture.

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Course Dessert
Cuisine Indian

Ingredients

for Sauce
2 cups (500 grams) strawberries, rinsed, green tops removed (frozen will work)
1/4 to 1/3 cup sugar (depends on sweetness of berries)
1/2 tbsp lemon juice
2 tbsp water
1 tbsp cornstarch dissolved into 2 tbsp water
for Custard
2 cups milk
3 tbsp custard powder ( I used vanilla flavor.)
3/4 cup sugar
10-15 roasted chopped almonds
1/2 tsp cardamom powder
1 1/2 cup chopped apple (you can use chikoo, banana, grapes too)
1/4 cup pomegranate seeds

Instructions

for Strawberry Sauce
Mix strawberries, sugar, lemon juice and water in a pot.
Heat the mixture in medium flame for 13-15 mins.
Keep the pot covered (occasionally stir).
When the strawberries are tender and can easily cut by spoon, this is the time to add the corn starch dissolved in water. Stir it nicely and turn off the heat. Let the mixture cool for 10 mins.
Put the mixture in blender and make a puree. Strawberries has seeds on sides. Strain the sauce to remove these seeds. Keep the sauce in refrigerator.
for Custard
Take some (3-4 tbsp) milk and mix custard powder to it.
Heat rest of the milk at medium flame, add sugar to it.
Just before boiling add the custard powder mixture (made in step 1) to the milk. Add the cardamom powder.
Keep stirring the milk till it boils. After boiling take the pot away from heat. Add roasted chopped almonds. Let it cool for an hour.
Add the fruits to custard.
Keep the mixture in refrigerator.
While serving add 1 tsp strawberry sauce at bottom of the bowl. Add the fruit custard and top it with the strawberry sauce. See Photo.

Notes
Additional:
Decorate with some fresh mint leaves (optional).

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January 5, 2012
Double Decker Apple Coconut Pineapple Burfi
Double Decker Apple Coconut Pineapple Burfi

Apple coconut and Pineapple Burfi is a simple and yummy fruity burfi with no fat and also looks great with two different colored layers. Its a dessert with a fusion of apple, coconut and pineapple.

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Course Dessert
Cuisine Indian

Ingredients

for Apple Coconut layer
2 Red Apples (Roughly grated)
1/4 Cup Grated Coconut (Packed)
drop of Coconut extract (Optional)
pinch of Red food color (Optional)
1/2 Cup Sugar
for Pineapple layer
1 Cup Crushed Pineapple
1/2 Cup 1/2 Cup Milk powder – ( Packed)
Pineapple extract – a drop (Optional)
Yellow color – a pinch (Optional)
1/2 Cup Sugar

Instructions

for Apple Coconut layer
Heat a pan and fry the grated apples until all the juices get evaporated.
When the apple seem to have got half cooked add in coconut, extract, food color, sugar and keep stirring the mixture on a medium to low flame, until the entire mixture comes together as a ball without sticking to the pan.
This consistency is something very similar to the usual coconut burfi.
At this stage transfer the mixture to a greased pan and let it cool.
Next prepare the pineapple layer for the burfi.
for Pineapple layer
Grind the crushed pineapple into a coarse paste.
Heat a pan add the pineapple paste and cook until it becomes dry.
Now add in the milk powder, pineapple extract, color, sugar and cook the mixture on low flame until the entire mixture comes together as a ball without sticking to the pan.
Now transfer this mixture on the already made apple coconut layer.

Notes
Let the burfi cool down for 30 minutes and then cut into desired shape and size.
If desired the burfis can be garnished with silvered almonds or cashews.

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January 5, 2012
Poached Pears with Warming Spices
Recipe submitted by Stephen Davidson
Poached Pears with Warming Spices

These are perfect for the wintertime; they're hearty and warming, full of delicious spice, and easy to make. They're also not too rich, which is a relief after a season of indulgence. If you've got the time, make extra and save them for a lovely breakfast with some oatmeal or yogurt.

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Course vegan
Cuisine Indian

Ingredients

Ingredients:
4 pears
2 cups apple juice (500 ml)
1 cup fresh cranberries (100 g)
8 cardamom pods
4 cloves
2 cinnamon sticks
1 star anise

Instructions

Method
Add everything except the pears to a large pot and bring to a boil.
Meanwhile, take the tip and bottom off of the pears, halve them lengthwise and scoop out the seeds with a small spoon.
Gently add the pears to the boiling liquid and simmer on medium low heat for 15-20 minutes, occasionally using a spoon to scoop cooking liquid over the top bits.
Remove soft pears with a big spoon and put into serving bowls.
Remove spices from cranberries with a little spoon; don't worry if you miss a clove, it adds a nice character.
Cook the cranberry mixture for a further couple of minutes if necessary, to make a nice sauce.
If you can see runny liquid, it needs to be cooked more.
Serve the sauce over the pears when you're ready.
I quite like the sour/spicy flavor of these as is, but you may wish to add a sprinkle of sugar- especially for children.
Enjoy!

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January 5, 2012
Pineapple kheer
Recipe submitted by Chitra Shukla
Pineapple kheer

Pineapple Kheer is a very refreshing dessert made with ripened Pineapple (annanas). It is a nice healthy recipe with use of fruit and sugar can be added as per your taste and diet.

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Prep Time 10 minutes
Cook Time 1 hour

Course Dessert
Cuisine Indian

Servings 6 people

Ingredients

Ingredients:
5 Cups Whole milk
14 oz Pineapple chunks in pineapple juice (1 1/2 cans)
4 Tbsp Coconut powder (finely shredded coconut)
1 Tbsp Corn flour
3/4 Cup Sugar

Instructions

Method
Boil the milk in a heavy bottom wide pan on medium high heat. Stir often to make sure the milk does not burn in the bottom of the pan. Cook until the milk is reduced to about half of its original volume.
Mix well 1 tablespoon Corn flour in 4 table spoons of water and add this in the milk, also add Coconut powder 4 table spoons in the milk and cook the milk for another 10 minutes on low heat. Then turn off the heat and let the milk cool down.
Drain 1 can pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
Cut each chunk of pineapple in about 3 to 4 small pieces.
In a pan put all the pineapple juice drained from 1 can, add ¾ cup sugar and the pineapple pieces and cook on medium heat for about 30 minutes: until the pineapple pieces become soft and translucent.
Then from another pineapple can, take out half of pineapples and half of its juice- blend it blender. Add this in the cooked pineapple mixture and cook for additional 10 minutes. Then turn off the heat.
Let pineapple mixture come down to room temperature.
Once both the milk and pineapple mixture are cooled down, add the pineapple mixture in the milk and stir gently.
Serving Suggestion
Keep in the refrigerator for at least one hour before serving the desert. You can use the remaining half of pineapple chunks to decorate the kheer making floral patterns and any other way you might like.

Notes
Tips
Mix pineapples in the milk when both the milk and pineapples are on room temperature or cold.

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January 5, 2012