Category: Desserts Recipe

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!

Chocolate Squares
Recipe submitted by Gayathri Raani
Chocolate Squares

My recipe is Chocolate Squares which is inspired by a recipe from the book Baker's Fiesta by Sangeeta Khanna. I saw this recipe a long time ago and decided it would be perfect for this month's contest. I hope you will like it too. Its a nice dessert that also goes along well as a nice sweet snack.

1 from 1 vote

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Course Dessert
Cuisine Indian

Servings 0

Ingredients

Ingredients:
250 gm Flour
125 gm Butter
120 gm Sugar (powdered)
1/4 tsp Baking powder
25 ml Curd
2 tbsp Cocoa powder(sieved)
1 tbsp Drinking Chocolate
1/2 tsp Vanilla essence
1/4 tsp Chocolate essence
1/2 Cup Cashew nuts chopped

Instructions

Method
Beat butter and sugar until creamy.
Sieve flour and baking powder. In a bowl add the flour, butter mixture, curd and vanilla essence.
Knead it into a soft dough.
Divide the dough into two. Divide one half into two quarters.
On a rolling board keep a butter paper and place the half dough portion and roll it into a square. Keep it aside.
Mix cocoa powder, drinking chocolate and chocolate essence to one quarter dough and mix well. If dough is too dry add 1tbs curd to make it soft.
On a butter paper roll both vanilla and chocolate dough into squares separately.
Cut them into 10 equal strips.
On the previously rolled square sprinkle chopped cashew.
Then place the 5 chocolate and 5 vanilla strips alternately.
Cut the other 10 strips to small squares.
Place the squares alternately so that the cookie dough resembles an interlaced pattern.
Chill for 10 minutes.
Cut to desired shapes.
Preheat oven to 200C
Bake cookies for 20 minutes.
After 20 minutes remove from oven and transfer to wire mesh to cool.
Cookies are always very soft when you take them out of oven. Do not panic.
They become crispy once cooled. Store in airtight container.

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November 28, 2010
Coconut Cookies
Recipe submitted by Vidhya Jayadeep
Coconut Cookies

This is one of my mom's cherished recipes, known for being quick and easy to make. My brothers and I used to whip these up when we were in elementary school. If I had to rename them, I'd call them "Quick Cookies" because they truly live up to the name. They take about 3 minutes to prepare and 15 minutes to bake. Another great aspect of this recipe is that it's vegan-friendly, as it's entirely egg-less. These cookies are perfect for anyone looking for a speedy, egg-less treat.

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Course snacks
Cuisine Indian

Servings 0

Ingredients

Ingredients:
7/8 Cup (100gm) All purpose flour
1/4 Cup (60gm) Sugar
7 tbsp (100gm) Butter/Margarine
1/2 Cup (50gm) Dry coconut powder
1 tsp Cardamom powder/Vanilla essence

Instructions

Method
Knead all the ingredients together to a smooth and soft dough.
Divide the dough into small equal portions( I made 24 cookies using this recipe).
Arrange on a baking tray.
Bake at 350 F for 15 minutes.
Let the cookies cool and then serve.

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November 28, 2010
Steamed Delight
Recipe submitted by Roshni ramesan
Steamed Delight

When I saw that the ingredient was rice for the contest, I remembered one of my childhood favorites (Ila Ada and Kozhukatta). Both have the same dough and the same filling, but that they are in different shapes. Ila ada is made by spreading the dough thinly onto banana leaves and has a sweet filling in the center, while kozhukkatta is just the rice dough shaped like a ball with the same sweet filling stuffed in the center. Both are steamed, hence making both very healthy and light.

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Course snacks
Cuisine Indian

Servings 0

Ingredients

Ingredients
1 cup Roasted rice flour
1-1.5 cups Water
1/4 tsp Salt
1 tsp Ghee (optional)
1/2 tsp Cardamom
1/2 tsp Jeera (optional)
1.5 cups Grated coconut
1 cup Grated jaggery (can also use sugar instead of jaggery)
8 5"x5" Banana leaves (can also substitute with aluminium foil if you don't have banana leaves)
Pressure cooker or steamer

Instructions

Method
Mix together the grated coconut, grated jaggery, cardamom powder, and jeera. Keep aside.
Boil the water and add salt and ghee(optional).
Add the rice flour and mix well without forming lumps. The mixture should not be too loose…It shoud be able to hold shape in the form of a ball.
Divide the mixture into 8 balls and keep aside.
For Ila Ada:
Place each ball in the center of each banana leaf and flatten it out with your fingers to spread as thin as possible. You can wet your finger tips with water to help in spreading. Place the sweet filling in the center and fold the banana leaf over and press the ends along the edges.
Now steam them in pressure cooker or steamer – might take 10 to 12 minutess to cook.
Enjoy warm.
For Kozhakatta:
Place each ball in the center of your palm and press with the other hand to flatten it. Now fill the flattened dough with the sweet filling of jaggery and mould the dough back into shape by bringing the ends together.
Now steam them in pressure cooker or steamer – will take around 15 minutes to cook.
Enjoy warm.

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October 28, 2010
Sweet Rice Balls
Recipe submitted by Navita Mehra
Sweet Rice Balls

This recipe is called Sweet Rice Balls set for this coming Diwali, and I hope that you will also like it. It's a simple delicious dessert made with coconut milk and rice flour.

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Course Dessert
Cuisine Indian

Servings 0

Ingredients

Ingredients:
2 cups Rice Flour
1/3 to 1/2 can coconut milk (make it sweet by adding some sugar in it)
1 cup (approx) brown sugar
1/2 cup dried shredded Coconut
1/2 tsp oil
Food Colour (Any colour, I used green)

Instructions

Method
Start by adding 1/3 of a can of coconut milk. Stir the coconut milk into the flour to form a dough.
You may need to add slightly more coconut milk, or more flour depending on how thin your coconut milk is. The dough should be quite stiff, It shouldn't stick to your hands (if it does, it requires a little more flour). If it doesn't stick together, it's too dry – add a little more coconut milk.
Add green colour (up to 1/2 tsp.). It will turn the dough bright green
Stir well to distribute throughout the dough.
Take a little of the dough in your hands. Now roll it between your palms until you've made a ball (like you did when you were a kid with play dough).
Now indent the sticky rice ball with your thumb or finger.
Place about 1/2 tsp. brown sugar in the rice ball. Gently pat the sugar down with your finger. (This sugar will later melt and become a liquid center.)
Pinch the sides to cover the brown sugar and close it. Now take this rather flat rice ball back into your palms. Gently roll it once again to return it to its former ball shape. Place on a plate or cutting board dusted with rice flour.
Now repeat these steps with the rest of the dough until you have lots of sticky rice balls filled with brown sugar, and all of the dough is used up.
Place some water in a large pot on the stove over high heat. When the water is boiling, drop the rice balls into the pot. They will sink to the bottom at first, then gradually rise to the surface.
Now turn the heat down to medium or medium-high, just high enough to keep the water bubbling nicely. Once the balls have risen to the surface of the water, continue cooking for 2 more minutes (3-4 minutes in total).
While the rice balls are cooking, prepare a clean surface on which to place them (a cutting board or your counter will work . Pour a few drops of oil over this surface (up to 1/2 tsp.) and "grease" it as you would a cake pan, or the balls with stick and you won't be able to remove them later
Using a slotted spoon or small strainer, remove the rice balls from the water and place on your prepared surface.
Place the dry coconut in a bowl or spread on a plate. Roll the sticky rice balls in the coconut to coat.
Place the finished rice balls on a plate – OR you can give each one a colorful wrapper by placing them in muffin papers (small or medium size). These balls can be eaten while still warm, or at room temperature.

Notes
Storing Instructions: Do not store in the refrigerator – this will only dry them out. Cover leftovers, or place in a cookie jar or other container on the counter. Try to eat your rice balls as soon as you can – within 24 hours if possible, or they will begin to harden.

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October 28, 2010
Pal Kozhukattai
Recipe submitted by Saraswathi Tharagaram
Pal Kozhukattai

Pal Kozhukattai is a popular chettinad sweet dumpling made from rice flour. It's typically prepared on special occasions on Ganesh chaturti. It is also known as milk modak. It can be prepared in many ways. Some recipes use jaggery instead of sugar & normal milk instead of coconut milk. Either way, it tastes delicious.

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Course rice
Cuisine Indian

Servings 4 people

Ingredients

Ingredients:
1 cup – Rice flour
1 can – Coconut milk
1 cup – Sugar
4 Cups – Water
4 tsp – Grated coconut
2 tsp – Cashews (optional, usually we don’t required cashews)
4 Cardamom (peel the skin & powder the seed)
1 tsp Ghee
1/2 tsp Salt

Instructions

For Rice dumpling:
Boil 2 cups of water with salt & ghee.
Low the flame & add rice flour little by little to this boiling water.
Keep stirring without any lumps till it forms a dough consistency.
Turn off the stove and allow it to cool.
Knead the dough gently & rest it for 5 mines.
Grease your palm with little oil & make small balls like gooseberry from the dough.
Rest it for 5-7 mins.
Steam the rice balls for above 5 mins in idly plate or in steamer.
For Milk:
Take 1/2 of the coconut cream & mix with 1/2 cup water and take it as 1st extract.
Mix remaining 1/2 of the coconut cream with 1 1/2 cup of water and take it as 2nd extract.

Notes
Preparation: ( Timing : 1to 1 1/2 hours)

In a pan add 2nd extract milk and rice balls together & allow it boil for 10mins in medium flame.

When the balls float on top add 1 extract and sugar & stir it.

After 5 mins add cardamom powder & turn off the stove.

Transfer to serving bowl & garnish with grated coconut & cashews before serving.

Can be served Hot or Chill.

Note: We can also use fresh coconut. Grind 1/2 medium size coconut with 1/2 cup of water & extract thick milk and keep it as a 1st extract. Again add 1 1/2 cup of water & extract thinner milk and keep it as a 2nd extract. Above procedure can be done using this milk. We can also use Half & Half)

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October 28, 2010
Caramel-Pineapple Phirni
Recipe submitted by Priya
Caramel-Pineapple Phirni

I love phirnis, but this time I wanted to make them with a twist using fresh pineapple chunks. I had some leftover fresh pineapple chunks and also home made caramel syrup, so I decided to combine both together to create this beautiful looking phirni, which is a rich and wonderful dessert.
If you are a bit lazy or don't prefer to make your own caramel syrup, you can definitely get a store bought one. This fruity rice phirni tastes amazing when they served chilled, but you can also enjoy them warm. Adding cream is completely optional.

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Course Beverages
Cuisine Indian

Servings 0

Ingredients

Ingredients:
1 Litre Whole milk
2 tsp Fresh cream
1/2 cup Basmati rice
1 cup Sugar
3 tbsp Sugar
1 cup Pineapples (chopped finely)
1 tsp Cardamom powder
1/4 tsp Nutmeg powder
1 tbsp Almond flakes
1 tbsp Ghee

Instructions

Method
Wash and soak rice for an hour.
Keep half a cup of milk aside and boil the remaining milk. Drain the rice and grind it as fine paste using the cold milk.
Make a caramel syrup with sugar and a teaspoon of water, keep aside.
Add the grounded rice paste to the milk and stir it continuously until it turns bit thick..Add the sugar to the cooking rice paste.
Meanwhile heat the ghee, keep aside a tablespoon of pineapple chunks,roast the remaining pineapple chunks until they turns golden brown.
Grind this roasted pineapple chunks with some water as a thick paste.
Add this pineapple paste and fresh cream to the cooking rice mixture. Give it a stir.
Add the cardamom powder;nutmeg powder to the cooking phirni and put off the stove..
Decorate the pineapple chunks and almond flakes over the phirni, drizzle the caramel syrup..Arrange in fridge for at least an hour..

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October 28, 2010
Appalu (Rice Flour Delicacy)
Recipe submitted by Sireesha Darbha
Appalu (Rice Flour Delicacy)

Appalu are an Authentic dessert in Andhra Cuisine which are famous for their soft texture and color and of course being not overly sweet snack. This is an item the whole family can relish and forces you to make again… I bet!. Its often made during festive seasons such as Ganesh Chaturthi.

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Course Bread
Cuisine Indian

Servings 0

Ingredients

Ingredients:
3/4 cup Rice Flour
1/4 cup Wheat Flour/ Maida
1 cup Jaggery
1 cup Water
1/4 cup oil to add & oil for frying
One cut open Ziploc

Instructions

Method
In a bowl mix together Rice Flour and Wheat Flour/ Maida.
Turn on the stove on medium flame, and in a vessel mix water and jaggery and bring it to boil till the jaggery is completely dissolved.
Add the flour mixture slowly stirring continuously without forming any lumps.
Once the mixture starts to thicken, you can turnoff the flame.
Note: Once the mixture cools it should be pliable to form balls.
Add 1/4 cup oil to it and let it cool down to the temperature where your hands can handle the mixture.
Heat oil in a kadai on a medium flame.
Once the oil is heated, grease the Ziploc with oil.
Make a small ball out of the dough and press into a disc of 0.5cm thickness on the Ziploc uniformly and fry in the oil till golden color.
Drain them on a paper towel and enjoy !!!

Notes
Note: Don’t let them brown as they will become very hard after cooling.

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October 27, 2010
Sabudana Kheer (Tapioca Pudding)
Sabudana Kheer (Tapioca Pudding)

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

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Course Dessert, kheer
Cuisine Indian

Servings 4 people

Ingredients

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

Instructions

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

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September 10, 2010
Whole Wheat Almond Eggless Cookies
Whole Wheat Almond Eggless Cookies

These Whole Wheat Almond Eggless Cookies are perfect gluten free, desserts, kid-friendly snacks, or a delicious treat anytime. Made with wholesome ingredients, they offer a healthier twist on traditional cookies without compromising on taste.

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Course Dessert
Cuisine Indian

Servings 24 Whole Wheat Almond Eggless Cookies

Ingredients

Ingredients:
1 cup whole wheat flour
1/2 cup sugar
1/4 teaspoon salt
1/4 cup sliced almonds
1/2 teaspoon green cardamom seed coarsely powder (ilaichi)
1/2 cup unsalted butter (8 tablespoons or 4oz)
About 2 tablespoons of milk or as needed

Instructions

Method
Pre heat the oven to 360 degree F.
In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.
Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft.
Divide the dough into about 24 equal parts and make them into balls.
Press each ball between your palms lightly; every piece should be about 1/2” in thickness.
Place the dough balls on an ungreased cookie sheet about inch a part.
Bake the cookies for about 18 minutes or until cookies are lightly gold brown.
After they become lightly golden brown 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
Variations

Replace the almonds with walnuts or pistachios.

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March 3, 2010
Kaju Burfi (Cashew Fudge)
Kaju Burfi (Cashew Fudge)

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

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Course Dessert
Cuisine Indian

Servings 20 pieces

Ingredients

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

Instructions

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

Notes
Notes:

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

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

Tips:

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

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

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

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September 2, 2009
Sandesh
Sandesh (Bangali Sweet)

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

4 from 2 votes

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

Course Dessert
Cuisine Indian

Servings 10 people

Ingredients

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

Instructions

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

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

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November 3, 2008
Almond Cashew Burfi
Almond Cashew Burfi

Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy. Its a nice sweet snack that is popular in north India. Recipe will make 24 pieces.

5 from 1 vote

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Course Dessert
Cuisine Indian

Servings 24 peices

Ingredients

½ cup almonds
½ cup walnuts
½ cup cashew nuts
1 ¼ cup sugar
½ cup water
½ tsp cardamom powder
1 Tbsp sliced almonds to garnish

Instructions

Dry grind the walnuts, cashews and almonds in a food processor.
Dry roast the groundnuts in a frying pan on low medium heat.
Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
Turn off the heat and stir in the cardamom powder.
Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
Wait a few minutes until burfi is set but still soft.
Then cut the burfi into any shape you like (such as square, diamond, triangle).
Garnish each piece of burfi with sliced almonds while the burfi is still soft.
Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
Burfi can be stored for a month.

Notes
Variations

Proportion of nuts can be changed to your choice.

You may also add pistachios and coconut powder.

Keyword Almonds, barfi, Burfi, Candy, Cashew, Dessert, Gluten Free, Sweet, Vegan, walnut

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October 20, 2008
Gujia
Gujia, Ghugra, Karangi

Gujia is a fried pastry filled with an aromatic nuts mixture. In India, Gujia is traditionally made for the holidays like Diwali and Holi and is a must have treat.

5 from 1 vote

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Course Dessert
Cuisine Indian

Servings 12 people

Ingredients

Crust:
1 cup all purpose flour plain flour or maida
1 tbsp sooji semolina flour
2 tbsp oil
1/3 cup lukewarm water use as needed
Filling:
1/2 cup heavy cream or whipping cream
1 cup milk powder
1/4 cup coconut powder
1/4 cup sliced almonds
1/2 tsp cardamom powder
2 tbsp sugar
2 tbsp melon seeds (optional)
Garnish:
1/2 cup sugar
1/4 cup water
2 tbsp sliced almonds and pistachios
To Make Paste
1 tbsp all purpose flour
2 tbsp water

Instructions

Crust:
Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley 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.
Filling:
Mix the cream and milk powder in a frying pan. Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.
Turn off the heat and add coconut, almonds, melon seeds, sugar, and cardamom powder. Mix together well. After cooling, the mixture will be lightly moist. Keep aside.
Making the Gujias:
Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
Knead the dough again for a minute. Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
Roll each ball into about 4-inch diameter (like a roti or chappati).
Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out. Continue filling the rest of the gujia in the same manner.
Heat about 1 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
Place the gujia in the frying pan few at a time.
After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
When they are done cooking, lift them out of the oil with a slotted spoon.
Garnishing:
Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
Dip the gujias into the syrup making sure they are coated with syrup all around. Place the gujias on a wire rack to allow the extra syrup drain.
Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
Gujias will be dry in an hour.

Notes
Gujia can be stored in airtight container up to a month.
Gujia makes great gift idea for Holidays you may also like Besan Ladoo, Spicy Cashew, Baklava, Besan Mathri

Keyword Ghugra, Holiday Dessert, Holiday Gift, Karangi, Special Occasion

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October 14, 2008
Boondi (bundi) Ladoo
Boondi Ladoo

Boondi Ladoo is a popular mouthwatering dessert and must to have at all special occasions all over India. Boondis are very small, round deep-fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained, and the syrup infused boondi are formed into balls (ladoos). It is a popular sweet delicacy made during festivals like Diwali or Holi.

5 from 2 votes

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Course Dessert
Cuisine Indian

Servings 4 people

Ingredients

1 cup besan gram flour
1/2 cup water use as needed, to make batter
1-1/2 cup sugar
1 cup water for syrup
6 green cardamom pods ilachai
1 tbsp sliced almonds
Oil to fry
Perforated Spoon, Skimmer, or Ladle: to make Boondi
The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.

Instructions

Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the
Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.
The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
When finished frying the boondi, let them soak in the syrup for few minutes. Add the crushed cardamom seeds and sliced almonds to the syrup. Now drain off the excess syrup.
If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. You can make the ladoo larger or smaller if you have a preference.
As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
As the Ladoos cool to room temperature they will become firm but they should still be moist.

Notes
Shelf Life
Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.
Tips
If the syrup is not of the right temperature, you will not be able to form the ladoos.
If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.
If you are not able to make ladoos, don’t worry. You can still enjoy them as “meethi boondi” or sweet boondi.
*If you like the boondi for raita or making some other salty snack don’t add to the syrup.

Keyword Festival Special, Kid Friendly, Popular Dessert

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September 21, 2008
Besan Ka Ladoo
Besan Ka Ladoo

Besan ladoos are rich, sweet dessert–snack made from gently roasted gram flour (besan). Ladoos can be served any time of the day. Traditionally in Indian households ladoos and burfis are served as cookies and chocolate during festive seasons like Navratri, Diwali, Holi.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Course Dessert
Cuisine Indian

Servings 9 people

Ingredients

1-1/2 cupa besan gram flour
2 tbsp fine sooji samolina
1/2 cup unsalted melted butter ghee
3/4 cup sugar
4 tbsp sliced almonds badam
1/4 tsp coarsely grounded cardamom seeds ilachi
For Garnishing
1 tbsp unsalted melted butter ghee
1 tbsp sliced pistachios

Instructions

Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes. Remove the pan from the heat and let the basen cool to a warm temperature. don’t let it become to room temperature.
While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer.
When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo.
Put ladoos back on the plate with the pistachio side facing the top.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.

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September 11, 2008