Indian Desserts: A Sweet Symphony of Tradition and Flavor
Indian desserts are an essential part of the culinary heritage, offering a wide range of flavors, textures, and aromas. From rich, creamy sweets to light and refreshing treats, there’s something for everyone to enjoy. Let’s explore some popular Indian dessert recipes that you can easily prepare at home, bringing the authentic taste of India to your table. Popular Indian Desserts Gulab Jamun Gulab Jamun is one of the most cherished traditional Indian desserts. These soft, spongy balls made from khoya (dried milk) are deep-fried and soaked in a fragrant sugar syrup. Gulab Jamun is a staple dish in north indian recipes in the Indian desserts list and is often served at festivals and special occasions. It’s considered one of the best Indian desserts due to its rich flavor and melt-in-the-mouth texture. Kheer Kheer is a classic Indian dessert recipe made with rice, milk, and sugar, flavored with cardamom, saffron, and nuts. This creamy and rich pudding is a staple at many Indian celebrations such as a diwali traditional food. Kheer is easy to prepare and can be served either warm or chilled, making it one of the most versatile and easy Indian desserts. Besan Ladoo Besan Ladoo is a traditional Indian sweet made from gram flour, ghee, and sugar, flavored with cardamom and garnished with nuts as a holi recipes. These round, golden laddoos are a quintessential part of traditional Indian desserts. Besan Ladoo is loved for its rich taste and texture and is a must-have in the Indian desserts list. Jalebi Jalebi is a popular Indian dessert made by deep-frying a wheat flour batter in circular shapes and then soaking them in sugar syrup. Jalebi is known for its crispy texture and sweet, sticky taste. It’s a favorite during festivals and weddings and is considered one of the best Indian desserts. Jalebi is also a beloved part of easy indian street food recipes. Vegan Indian Desserts: Coconut Ladoo
For those following a vegan diet, Coconut Ladoo is a delicious and easy vegan Indian dessert. Made with grated coconut, jaggery, and cardamom, these ladoos are quick to prepare and offer a delightful taste. Coconut Ladoo is a wonderful addition to your vegan Indian desserts collection and is perfect for many celebrations such as diwali food recipes. Enhancing Your Dessert Experience
To enhance your dessert experience, consider exploring related categories that complement these Indian dessert recipes. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a savory ending, explore chaat recipes such as bhel puri and pani puri. Incorporating healthy Indian recipes like fruit chaat can offer lighter options for your guests. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including fusion dishes like Indo-Italian tiramisu can add a unique twist to your dessert spread. Frequently Asked Questions (FAQs) Q: What are some popular Indian dessert recipes?
A: Some popular Indian dessert recipes include Gulab Jamun, Kheer, Besan Ladoo, Jalebi, and Coconut Ladoo. Q: What are the best Indian desserts for festivals?
A: The best Indian desserts for festivals include Gulab Jamun, Kheer, Jalebi, and Besan Ladoo. These traditional Indian desserts are often enjoyed during celebrations and special occasions. Q: Are there vegan Indian desserts?
Yes, there are several vegan Indian desserts such as Coconut Ladoo, Vegan Mango Pudding, and Almond Barfi. These desserts are made without dairy and still offer rich and delightful flavors. Q: What makes Indian desserts unique?
A: Indian desserts are unique due to their use of aromatic spices, rich ingredients like milk and ghee, and traditional preparation methods. These elements create a distinctive taste that is cherished worldwide. Q: How can I make easy Indian desserts at home?
A: To make easy Indian desserts at home, try recipes like Kheer, Coconut Ladoo, and Besan Ladoo. These recipes require minimal ingredients and are simple to prepare. Q: What are some traditional Indian desserts to serve with a meal?
A: Traditional Indian desserts to serve with a meal include Gulab Jamun, Kheer, Jalebi, and Rasgulla. These sweets add a perfect ending to any meal and are enjoyed by all. Conclusion Indian desserts are a delightful way to add sweetness and joy to your meals. Whether you’re looking for traditional Indian desserts or easy-to-make treats, these Indian dessert recipes will bring flavor and happiness to your table. So, gather your ingredients, try out these recipes, and create unforgettable memories with your loved ones. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!
By incorporating these desserts into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and traditional foods. Whether you’re looking for a quick snack, a party favorite, or a vegan option, there’s an Indian dessert recipe to suit every occasion. Happy cooking and happy indulging!
In India, Kheer / Payasam is mainly meant for serving to the God. Also, its very convenient to prepare Kheer when you want to prepare some sweet dish in less time. Main ingredients needed for any kind of Kheer are – milk and sugar / jaggery. Different varieties of Kheer are prepared by adding other thing with these main ingredients. When we were in Bangalore, I was getting nice bottle gourd from 'Reliance Fresh' almost throughout the year. I used to prepare Bottle-gourd Kheer frequently. After coming to Australia, I tried preparing same kind of Kheer using Zucchini. To our surprise, it resembled the same taste of Bottle-gourd Kheer! These days, I never look for bottle-gourd in the shops; we got used to the taste of zucchini itself!Zucchini Kheer (Payasam)is a delicious quick & easyhealthydessert.
Banana Puries are delicious fried Indian puffed bread. Puries have richness of banana flavor enhanced with cardamom. Banana Puries are good for festive occasions and holidays. These can be served for breakfast or as a snack. Puries are especially good for picnic or to take for travel.
Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well. Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.
Grease the fingers and knead the dough for a minute and divide in four equal parts
Roll them into 8” diameter and cut them in about 2” diameter, using a cookie cutter.
Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
Fry the puries few at a time don’t over crowd the frying pan. Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
Take them out over paper towel so it can absorb the extra oil.
Notes
Notes:This is good recipe for vegan by replacing the butter with oil. Puries can be served hot or eaten at room temperature. Banana Puries can be stored for a week; you don’t need to refrigerate them.
Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture its a sweet savory snack. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
1/4 cup mixed nuts (almonds, pistachios coarsely ground)
1/4 teaspoon crushed cardamom
3 tablespoons sugar
Note: If you are using Mawa use ¾ cup of Mawa instead cream and powder
Oil to fry
Syrup
1cup sugar
1/2 cup water
1/8 teaspoon crushed cardamom
Few strands of saffron
Instructions
Crust
Mix flour, and clarified butter in a bowl, making it firm and soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
Syrup
Boil the sugar and water on medium heat, as sugar comes to a boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set it aside.
Filling
Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes the consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known as Mava.
Next add nuts mixture, sugar, and cardamom powder to Mawa. Mix well and cook for about 2 more minutes until the mixture is consistent with soft dough. Keep it aside.
After cooling, the mixture will become drier but still should be lightly moist.
Making Kachoris
Knead the dough for a minute.
Divide the dough into about 18 equal parts.
Roll each ball into about 2-inch diameters.
Take one of the rolled doughs in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
Let the filled balls sit for 3 to 4 minutes before pressing.
In the frying pan heat the oil on medium-high, the frying pan should have about 1-1/2 inches of oil.
Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into a circle of about 3 inches.
To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
Slowly drop the Kachoris in the oil, do not overcrowd the kachoris in a frying pan, fry them on medium heat.
After they are puffed, slowly turn them over.
It will take about 5-6 minutes to fry. Fry until golden brown on all sides.
If the kachoris are fried on high heat, they will get soft and will not be crispy.
Notes
Serving
Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with leftover filling or sliced pistachios.
Gulgulas are like lightly sweetened mini donuts. In India these are made for special occasions. This is a quick and easy to make recipe. They make good finger food even for the kids on the go. This is an easy recipe to make when you are craving for something sweet.
Mix whole-wheat flour, yogurt, sugar, fennel seeds, and oil, add water slowly as needed to make the thick consistency batter.
Heat the oil in a frying pan on medium high heat.
The frying pan should have about 1 inch of oil. (To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away).
Slowly drop 1 teaspoon of batter at a time in to the oil. Don’t over crowd the frying pan.
Fry the Gulgulas golden brown all sides, turning them occasionally. It will take 2 to 3 minutes.
Remove the gulgulas and place over a paper towel so the excess oil is absorbed.
Notes
Tips, If oil is not hot enough gulgulas will stick to the bottom of the frying pan.
Sugar free Vegan Vanilla Ice Cream using Coconut Milk
In my every day cooking I use a lot of coconut and coconut oil. But haven't really tried them in making ice creams, until I saw a Coconut Milk Ice cream in one of the health food stores and also came across lot of recipes when I searched in internet on Coconut Milk ice cream. Most of the recipes either used sugar, agave, honey or maple. Even though the latter sweeteners are much better alternate than sugar in terms of dental health, they are high in fructose. So if you are watching your carb and sugars these are not for you. I finally nailed down a recipe using Xylitol and this was absolutely delicious. So try it out and let me know what you think. This recipe is so simple and you don't need an Ice Cream maker for this. Its a healthy, vegandessert recipe that is great for summers.
1/2 Cup Xylitol (You can substitute sugar for xylitol if you want to)
1 Cup Cashews
2 Tbsp Agar Agar Flakes
1/2 Tsp Vanilla extract
2 Tbsp Coconut Oil
Instructions
Method
Take the agar agar flakes and add it to the coconut milk and let this sit for 10-15 minutes till the flakes soften.
Simmer on low to medium heat and add the xylitol and retain it till the agar agar flakes and xylitol both dissolve.
Let this cool down for 10-15 minutes, now pour the coconut milk mixture in a blender ( I used Vitamix) add the cashews, coconut oil, vanilla extract and blend till smooth.
Pour in a container and keep it aside for 10-15 minutes till the mixture is lukewarm, cover and refrigerate overnight.
Scoop out using an ice cream scoop dipped in hot water and enjoy.
The coconut is such a versatile fruit and can be incorporated in a myriad of recipes. Instead of using coconut for its meat i decided to use coconut flour and create some wonderfully delicious pancakes. Coconut flour is fast gaining popularity as a great health food. It is low in carbohydrate content and high in fiber and it helps with weight loss.I've also made coconut syrup to go with this vegan coconut pancakes. Followed by a glass of tender coconut water, it makes a very healthy and tasty breakfast which at the same time is packed with protein and fiber and a great deal of nutrients and antioxidant from coconut water.
Add the coconut milk and combine. Keep stirring as you add the milk and whisk to form smooth batter.
Heat a griddle on medium heat.
Pour 1/3 cup batter in the center of the heated griddle and gently spread to about 5 inches diameter.
Drizzle with about 1 tsp of coconut oil.
Flip the pancake over after about a minute. It should be golden brown in color. Let the other side cook for about half a minute and then remove it from the griddle.
Make the other pancakes in this manner
for Cocunut Syrup
Take water in a vessel and let it come to a boil.
Add jaggery and turn heat to medium. Heat until the jaggery dissolves fully and starts forming a syrupy texture.
Add the coconut and let it cook for about 3 minutes.
Add the cardmom powder and remove from heat.
Putting it all together
We will form a stack of four pancakes. So take one pancake. Drizzle some syrup on it making sure u get enough coconut on the pancake. Continue stacking 4 pancakes in this manner. Drizzle the rest of the syrup on the topmost pancake and top with some freeze dried or fresh fruits of your choice. Enjoy!. The pancakes are tasty enough without the syrup too so the health conscious can enjoy the low-carb high fiber pancakes without the extra carbs from the syrup. What a guilt free and sumptuous breakfast!
Summer is the best time for frozen treats and there is nothing better than ice cold Popsicle. These Popsicles are made with fresh fruits. This is a kid’s friendly recipe. This recipe is for two different fruit flavored Popsicles, orange and strawberry.
This is a great recipe to satisfy your and your kid’s sweet tooth. Your family and guests will appreciate a dessert tray filled with chocolate brownies. These brownies are very moist and have a deep chocolate flavor its a sweet snack loved by all.
Preheat the oven to 350 degree F/180c. Grease the 8×8-baking pan.
Mix the tofu until it is smooth.
Mix flour, salt and baking soda, set aside.
In a mixing bowl stir together the oil, cocoa powder and sugar until its well blended. Then stir in the mixed tofu and vanilla.
Add the flour mix and once its well-mixed, then fold-in walnuts.
Pour the mixture into a greased baking pan evenly and bake it for 25 to 30 minutes. Place the pan on the middle oven tray.
Once the brownies are baked, let them cool to room temperature before cutting the brownies into squares. Cutting too early will make the brownies to crumble.
Til ki Burfi is a healthy, quick & easy way to make home-made sweet snack which can also be offered as a dessert post meal. Its a must try recipe during winters.
Roast sesame seeds over medium heat till they are golden in color. This should take about 3-4 minutes. Keep aside.
In a non-stick frying pan add heavy cream and milk powder mix it well. Cook over medium-high heat, stir continuously till the mixture starts to bubble.
Lower the heat to medium and keep stirring and scraping the sides and bottom of the pan, until mixture is reduced to thick paste and starts coming together. This should take 8-10 minutes.
Add roasted sesame seeds and mix well. Stir for another 2-3 minutes until mix start looking soft dough.
Lower the heat to low and add sugar and cardamom powder and mix it well. This will become soft in texture after adding sugar.
Keep stirring for 1-2 minutes and bring the burfi back to dough texture.
Spread burfi mixture onto the greased plate, approximately ½ inch thick. Let it sit for at leadt two hours at room temperature. Cut burfis to desired shape; square or diamond shape works well.
The burfis will store well in an airtight container, at room temperature for up to 2 weeks.
Indulge in the perfect blend of almonds and cashews with this delectable dessert. This recipe features roasted and ground almonds combined with creamy butter and a touch of cinnamon, forming the base of delightful almond bakes. Dipped in a rich, cardamom-flavored cashew paste, this sweet snack is not only gluten-free but also incredibly healthy. Ideal for those seeking a nutritious yet indulgent treat, this dessert is a wonderful addition to any gluten-free diet and perfect for satisfying sweet cravings.
The Almond Poli with Walnut Khoya Filling is a delightful fusion of traditional Indian flavors and healthy ingredients. This unique recipe features a rich and creamy khoya filling, enhanced with the nutty goodness of walnuts, all encased in a soft, almond-based outer layer. The combination of these elements creates a dessert that is not only delicious but also packed with nutritional benefits.
Mix in all the ingredients listed under "for outer covering" to form a soft, non-sticky dough. Knead this dough for at least 10 minutes and let it sit for 30 minutes to 1 hour before making the poli. Meanwhile lets make the filling.
Heat milk in a wide pan and bring it to boil. Now add sugar, cardamom, walnut powder and let the mixture cook on a medium flame.
Cook the mixture until it reduces to khoya consistency or when the mixture solidifies and starts leaving the pan. It can also be referred to as halwa consistency.
Turn off the heat and walnut khoya filling is ready. This filling by itself is a great dessert. I could not stop munching on this filling while making my polis..
Now divide the dough into 5-6 medium sized balls. Pat the ball with your fingers into a small circle and place 2 tablespoons of walnut filling into it. Now seal the filling with the dough and roll into a chapati. We can make thinner or thicker polis as we wish, but take care not to tear the outer covering. No flour is required for rolling the dough, because its so elastic and non sticky.
Repeat the same with rest of the dough and filling. Now cook the poli on a hot non-stick pan with few drops of ghee if desired on a low flame. Cook on each side for 2-3minutes until golden brown spots appear on each side.
Warm polis are ready to be enjoyed with a splash of ghee on it.
Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.
Wash dal thoroughly and soak in 3 cups of water for at least 4 hours. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
In a non-stick or heavy bottom frying pan add moong dal paste and melted butter. Mix well.
Turn on the stove to medium heat and fully cook dal paste. Use spatula to gently press the paste, then fold the paste over and press again. Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color. This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
Remove cover, stir and cook for another minute. Turn off the heat. Garnish with almonds.
Notes
The halwa will thicken over time.Halwa tastes best if it is served warm.
Moong Dal Halwa: A Rich and Indulgent Vegan Dessert
Moong Dal Halwa is an Indian dessert made from moong dal (split mung beans), ghee (clarified butter), sugar, and flavoured with cardamom and saffron. This rich and aromatic dessert is a favorite during festivals and special occasions such as diwali or holi.
Tips for Making Perfect Moong Dal Halwa (Vegan):
Soak Moong Dal: To ensure a smooth texture, soak the moong dal in water for at least 4 hours overnight before cooking. Soaking helps soften the dal and reduces the cooking time, resulting in a smoother halwa.
Use a Non-Stick Pan: Use a non-stick pan or a heavy-bottomed pan to cook the Moong Dal Halwa (Vegan) to prevent it from sticking to the bottom and burning. Stir the halwa frequently to ensure even cooking and prevent lumps from forming.
Garnish with Saffron: Infuse the Moong Dal Halwa (Vegan) with the exotic aroma and vibrant color of saffron by soaking a few strands of saffron in warm water and adding it to the halwa during cooking. Garnish the halwa with additional saffron strands for a luxurious touch.
Variations of Halwa:
Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavored with cardamom.
Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom.
Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as parsad.
Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.
FAQs about Moong Dal Halwa (Vegan):
Can I use other lentils for Moong Dal Halwa (Vegan)?
While moong dal is traditionally used for making Moong Dal Halwa, you can experiment with other lentils such as chana dal (split chickpeas) or urad dal (black gram) for a different flavor and texture.
How long does Moong Dal Halwa (Vegan) last?
Moong Dal Halwa (Vegan) can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently in the microwave or on the stovetop before serving.
Can I make Moong Dal Halwa (Vegan) without sugar?
Yes, you can make Moong Dal Halwa (Vegan) without sugar by using natural sweeteners such as jaggery, maple syrup, or agave syrup. Adjust the sweetness to your taste preference and enjoy a healthier version of this classic dessert.
Is Moong Dal Halwa (Vegan) gluten-free?
Yes, Moong Dal Halwa (Vegan) is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. However, be sure to check the labels of any packaged ingredients to ensure they are gluten-free.
Moong Dal Halwa (Vegan) is a rich and indulgent dessert that’s perfect for special occasions or as a sweet treat to satisfy your cravings.
With its creamy texture, aromatic flavors, and wholesome ingredients, it’s sure to become a favorite among vegans and non-vegans alike.
Whether enjoyed warm or cold, on its own or with a scoop of dairy-free ice cream, Moong Dal Halwa (Vegan) is a true delight for the senses.
Macaroons are special soft cookies usually made with egg whites, sugar and coconut. Here is an eggless version, made with few ingredients and very easy to put together. Perfect for the holidays as a sweet tasty snack and can be even savored as a dessert post any kind of meal.
Line a cookie sheet with parchment and grease with cooking spray. This step is very important as it prevents the cookies from sticking to the sheet.
In a bowl, mix the coconut all purpose flour, cardamom powder, and salt.
Add the condensed milk and vanilla to the coconut mixture and mix well till everything is well blended.
Cover the mixture and refrigerate for 20 mins.
After 20 mins., with a teaspoon or using your hands make small balls and spread the cookies on the cookie sheet. These cookies won’t spread and you can arrange them closely.
Press a mini milk chocolate morsel in the middle of the macaroon and bake for 15 20 mins. or till golden.
Take the cookie sheet out of the oven and let the macaroons cool for a few minutes on the parchment paper.
Remove the macaroons and let them cool on a wire rack.
The Bourbon Biscuits recipe is a delightful treat made with simple ingredients like flour, butter, sugar, cocoa, and vanilla essence. While this specific recipe is not vegan or gluten-free, it is a versatile snack that can inspire creative variations for those with dietary preferences. Enjoy these homemade biscuits as a delicious dessert or snack option.
The Vanilla Chocolate Triangles recipe on Manjula's Kitchen is a delightful treat that perfectly combines the rich flavors of vanilla and chocolate. These triangles are ideal for serving as desserts or enjoying as snacks. The recipe involves creating distinct vanilla and chocolate layers, making it both visually appealing and delicious. While it is not inherently vegan or gluten-free, it offers a versatile base for customization to suit various dietary needs.
In a bowl, mix the flour, sugar,salt and Add soft butter to make soft dough
Divide the dough into two equal parts.Take one part of dough and add vanilla extract.Mix well.
Now take second part of dough and add cocoa powder.Mix well again.
Keep both dough in refrigerator for half an hour.
After half an hour,Take the both dough and roll out into flat rectangles of 1/4" thickness on a plastic sheet( trim the edges to make them into equal sized rectangles).
Now place the chocolate layer on top of the vanilla layer showing just 1/4" of the vanilla layer on top(This will help you get a clean swirl when you roll it)
After placing it, gently start rolling the layers until you form a log and press the dough on three sides to get triangle shape. Now cover it again with plastic sheet and refrigerate for half an hour. This will make the dough firm and will be easy to cut.
After half an hour remove it from the fridge and cut them into slices of 1/4" thickness.
Place the sliced cookies on a baking tray and bake for 10 – 12 mins. Check after ten mins to note if the vanilla part has turned into light golden color.
If done, remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.
Notes
Note:
Try to make different shapes like squares, spiral, semi circle, heart shapes.
To make heart shapes,roll the dough from both sides in direction of center(after step 5) and keep in refrigerator.
I like chocolate cookies so i use cocoa powder but you can also try different Jam(like strawberry, raspberry), dates and figs (finallychopped) instead of using chocolate dough.
