Manjula's Kitchen

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!

  • Eggless Pumpkin Chocolate Chip Muffins

    Eggless Pumpkin Chocolate Chip Muffins

    Recipe submitted by Sowmya Nivedhanams

    Eggless Pumpkin Chocolate Chip Muffins

    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
    Servings 0

    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!!
    Tried this recipe?Let us know how it was!
  • Squash Ice Cream on Warm Squash Halwa

    Squash Ice Cream on Warm Squash Halwa

    Recipe submitted by Hetal Jain

    Squash Ice cream on warm Squash Halwa

    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
    Servings 0

    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.
    Tried this recipe?Let us know how it was!
  • Fudgy Pumpkin Pecan Pie

    Fudgy Pumpkin Pecan Pie

    Recipe submitted by Melody Crain

    Fudgy Pumpkin Pecan Pie

    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
    Servings 0

    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.
    Tried this recipe?Let us know how it was!
  • Almond Brittle (Almond Chikki)

    Almond Brittle (Almond Chikki)

    Almond Brittle

    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
    1. Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.
    2. Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.
    Tried this recipe?Let us know how it was!
  • Balushahi (Indian Buttermilk Donut)

    Balushahi (Indian Buttermilk Donut)

    Balushahi

    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.
    Tried this recipe?Let us know how it was!
  • Nariyali Bhat (Sweet Coconut Rice)

    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.
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    Course rice
    Cuisine Indian
    Servings 0

    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:
    1. Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.
    2. Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.
    3. Use orange food color instead of saffron.
    Tried this recipe?Let us know how it was!
  • Chilled Melon Soup

    Chilled Melon Soup

    Chilled Melon Soup

    Chilled Melon Soup

    Looking for adding some pizzazz to your summer meal? Try this refreshing Chilled Melon Soup. It is quick & easy to prepare and can be served as a starter or dessert. This is a light and elegant soup, perfect for summer.
    4 from 1 vote
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    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2  medium cantaloupe peeled seeded and cubed this will make 4 cups of cubed cantaloupe
    • 1/2  cup plain yogurt
    • 2 tablespoon sugar
    • 1 tablespoon finely chopped ginger
    • 6-8 mint leaves
    • 1/4  teaspoon salt
    • Pinch of black pepper
    • 1 tablespoon freshly squeezed lemon juice

    Instructions
     

    Method

    • In a blender puree ginger, mint leaves with half the melon. Add remaining melon, yogurt, sugar, salt, pepper and lemon juice. Blend until it is smooth.
    • Refrigerate for best taste. Keep in freezer for about half an hour before serving.

    Notes

    Notes
    Try any variety of melon in this recipe.
    Tried this recipe?Let us know how it was!
  • Slice Salad

    Slice Salad

    Recipe submitted by Aarti Dedakiya

    Slice Salad

    Slice Salad

    Slice Salad is a unique-looking salad that is both sweet and refreshing. You can easily vary it by replacing/adding other fruit. It can be even served as a dessert recipe.
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Main Ingredients:

    • 1 red Apple
    • 1/2 Cup of Orange
    • 4 to 5 leaves of Lettuce
    • 10 pieces of Paneer cubes

    Salad Dressing Ingredients:

    • 1 tablespoon olive oil
    • 2 tablespoons fresh orange juice
    • 1 tablespoon fresh strawberry juice
    • 1 teaspoon salt
    • 1 teaspoon sugar 
    • 1 teaspoon dry basil leaves
    • 1/2 teaspoon chili flakes

    Instructions
     

    Method

    • Take 4 to 5 full leaves of lettuce and place them over the plate
    • Cut apples into 4 pieces and slice them with a slicer.
    • Arrange the apple slices circularly on the lettuce base.
    • Arrange the orange pieces on the inner edge of the apple slices.
    • Arrange the paneer cubes at the center.
    • To make the salad dressing, mix the above-listed salad dressing ingredients and mix it well.
    • Dressing the salad with the above-mixed salad dressing.

    Notes

    Variation
    You can choose any kind of fruit you like.
    Tried this recipe?Let us know how it was!
  • Steamed Buns with Coconut Filling

    Steamed Buns with Coconut Filling

    Recipe submitted by Keshu Patel

    Steamed Bun w/ Coconut Filling

    Steamed Buns with Coconut Filling

    The dough recipe is quiet easy to follow and the filling used here is very simple. Dough can be filled with variety of vegetable, meat or sweet fillings. Its a good healthy, vegan appetizer.
    This coconut filling is also very versatile and can be used to fill puff pastries or even spring roll sheets to form spring rolls or samosas. Combinations are endless and sky is the limit!
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    Prep Time 30 minutes
    Cook Time 30 minutes
    Course Appetizer, snacks
    Cuisine asian
    Servings 8 buns

    Ingredients
      

    For Dough:

    • 1/2 cup Luke Warm Water (between 105 and 110 degrees Fahrenheit)
    • 1 teaspoon Active Dry Yeast
    • 1 tablespoon Vegetable Oil
    • 1/2 teaspoon Sugar
    • 1 1/2 cups All Purpose Flour
    • 1/4 teaspoon Salt
    • Oil Spray

    For Filling:

    • 6 ounces Fresh Coconut – shredded (about 1/2 coconut or 2 1/2 cups shredded)
    • 2 tablespoons Sugar (Adjust to taste)
    • Pinch of Salt

    Other

    • 8 Standard Cupcake Liners or Parchment Paper cut into 4 inch squares

    Instructions
     

    Method

    • In a large bowl, combine water, yeast, oil and sugar. Mix with a spoon until well combined.
    • Sift in flour and salt into the liquid mixture and stir with a wooden spatula to combine. When it becomes hard to stir, start kneading dough with hands until smooth for about 2 to 3 minutes.
    • Lightly coat the bowl with oil spray, put dough, turn once to coat with oil, cover and leave it in warm area for about 40 minutes or until doubled in size. (For faster rising, place the bowl in a larger bowl filled with warm water)
    • Knead the dough for about a minute to remove air, cover and leave it again for another 30 minutes.
    • Meanwhile, in a medium size pan combine coconut, sugar, salt and cook over medium low heat stirring frequently until sugar is melted for about 2 to 3 minutes. Remove from heat and let it cool completely.
    • Place cupcake liners 1 inch apart on the rack of a steamer and keep aside.
    • Take dough and divide into 8 equal portions. (Keep unused dough covered to prevent from drying out.)
    • On lightly floured surface, roll each portion into approximately 4 inch circles leaving center thicker than edges.
    • Take a heap tablespoon (or 1/8) of filling and place in middle of the circle. Gather the edges of the dough and conceal the filling by pinching and sealing the edges while forming pleats. Twist ends off to seal and close; and place it in prepared steamer rack.
    • Continue rolling and filling rest of the dough, cover and let it rise for 20 minutes.
    • Steam the buns for 20 minutes, covered and undisturbed.
    • Turn off the heat, remove buns from steamer and serve.

    Notes

    Additional Notes:
    Steamed buns can be kept at room temperature for a day or two. Keep them in fridge for few more days after that. Before serving, wrap it with damped paper towel and microwave for 10 to 15 seconds.
    Tried this recipe?Let us know how it was!
  • Apple Custard with Strawberry Sauce

    Apple Custard with Strawberry Sauce

    Recipe submitted by Kamakshi Kshirsagar

    Apple Strawberry Sauce

    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
    Servings 0

    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).
    Tried this recipe?Let us know how it was!
  • Double Decker Apple Coconut Pineapple Burfi

    Double Decker Apple Coconut Pineapple Burfi

    Double Decker 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
    Servings 0

    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.
    Tried this recipe?Let us know how it was!
  • Poached Pears with Warming Spices

    Poached Pears with Warming Spices

    Recipe submitted by Stephen Davidson

    Poached Pears with Warming Spices

    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
    Servings 0

    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!
    Tried this recipe?Let us know how it was!
  • Pineapple kheer

    Pineapple kheer

    Recipe submitted by Chitra Shukla

    Pineapple Kheer

    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.
    Tried this recipe?Let us know how it was!
  • Pineapple kesaribath

    Pineapple kesaribath

    Recipe submitted by Akhila Bhatt

    Pineapple Kesaribaath

    Pineapple kesaribath

    Pineapple Kesaribath is a quick & easy, simple recipe to make. The pineapple really adds to the delicious flavor to the dessert.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 1/2 cup semolina
    • 1 cup pineapple juice
    • 1/2 cup water
    • 3 pineapple slices – diced
    • 7-8 strands of saffron – soaked in 2 tbsp water
    • 1/4 cup sugar (adjust based on pineapple juice sweetness)
    • Pinch of salt
    • 10 cashew nuts
    • 5 raisins
    • 4 cardamom pods – seeds crushed
    • Ghee

    Instructions
     

    Method

    • Take 1 tsp of ghee in a frying pan and roast semolina. Stir until it starts to turn brown. Keep aside
    • Take pineapple, pineapple juice, water, sugar, salt, 1 tsp ghee, cardamom powder, saffron strands in a pan. Bring it to boil.
    • In a small skillet, take 2-3 tsp of ghee. Add cashew nuts and fry until it starts to change color.
    • Take it off heat. Add raisins. After 10-15 seconds add it to the kesari baath. Stir again.
    • DONE!!!
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  • Butternut Squash Gnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce

    Recipe submitted by Nibedita Das

    Butternut Squash Bnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce is an Indian-Italian inspired vegan fusion recipe. Italian cuisine is my favorite and this is an Indian twist to a classic Italian soft dumpling – gnocchi. Hope you enjoy!
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    Prep Time 50 minutes
    Cook Time 30 minutes
    Course vegan
    Cuisine Indian
    Servings 7 people

    Ingredients
      

    Ingredients:

    • 1 1/2 to 2 lb butternut squash, peeled and cut into 1” cubes
    • 14 oz can of coconut milk
    • 2 cups all-purpose flour (plus a little more to coat surface you are working on)
    • 1/2 cup extra firm tofu, pureed
    • 1/2 cup vegetable stock
    • 1 cup green peas (fresh or frozen/thawed)
    • 1 medium yellow onion, chopped
    • 1 medium lemon (optional)
    • 5 cardamom pods, bruised
    • 5 cloves
    • 5 cloves of garlic, peeled and grated
    • 3 tbs olive oil
    • 2 tbs unsalted butter
    • 1 1/2 tbs curry powder
    • 4 1/2 tsp salt
    • 1 1/2 tsp red chili powder
    • 1 tsp garlic powder
    • 1 tsp black pepper

    Instructions
     

    Method

    • Prepare butternut squash: Peel and cut into 1” cubes. Microwave until soft (approx 10m) and then puree in blender. Set aside.
    • Make Gnocchi:
    • Put 2 cups of flour in center of a flat work surface. Add 1 tsp salt and 1 tsp black pepper, 1 tsp garlic powder, 1 tbs olive oil. Mix ingredients together.
    • Make a well in the center of flour mixture. Add 2 cups of pureed butternut squash. Slowly incorporate flour beginning with inner rim of the well.
    • When flour is incorporated, gather dough into a round ball. Knead mixture until smooth (approx 4-5m).
    • Divide dough into 6 equal pieces. Roll each piece into 1” diameter log. Cut this into ½”-long pieces to make gnocchi
    • Transfer gnocchi to a baking sheet and cover with damp paper towel.
    • Repeat process with rest of the gnocchi dough.
    • Bring 6 qt of water to a boil with 3 tsp salt in large pot over high heat. Add gnocchi and boil until they rise to surface of water (approx 3-4 minutes).
    • While Step #3 is ongoing, heat a large nonstick skillet over high heat. Add 2 tbs olive oil, butter, cardamom, cloves, onion, garlic, and peas. Cook for approx 3 minutes or until onions and garlic lightly browned.
    • Reduce heat to medium. Add ½ tsp salt, chili powder, and curry powder. Stir for a minute.
    • Add coconut milk, ½ cup butternut squash puree, and tofu puree. Combine all ingredients for another 2 minutes or so. Then add vegetable stock and let simmer for another 2 minutes.
    • Using slotted spoon, transfer cooked gnocchi to skillet and toss to combine.
    • Serve immediately with freshly squeezed lemon juice as garnish.
    Tried this recipe?Let us know how it was!