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!
Malpuas are Indian version of pancake topped with reduced flavored milk known as rabdi… This is a mouth watering classic Indian dessert made for festive occasions.
Boil milk in heavy bottom pan over medium high heat till it reduces to about 1 cup, stir the milk occasionally and keep scrapping the sides. Add the cardamom and mix. This should take about 15 minutes after milk comes to boil. This is known as rabdi.
In a bowl mix flour, 4 tablespoons of sugar, 1/3 cup of milk (rabdi), and about 1/3 cup or as needed water to make a smooth batter of pouring consistency. Keep the batter for about four to five hours before making the malpua.
Add the remaining sugar to remaining milk (rabdi) and mix, set aside. This will be used for garnishing.
Heat the non stick skillet over medium heat and grease it generously. Let the skillet get moderately hot.
Pour approx. 1-1/4 tablespoons batter to the skillet and gently spread to 2-1/2 inch circle, to form a pancake. After top of the batter start drying spread about ½ teaspoon of clarified butter. Wait another minute and flip the malpua.
Malpua should be golden brown on both sides.
Set the malpuas in serving plate and pour about 1 teaspoon of reduced milk over and garnish with pistachios.
Dodha is a very traditional and festive dessert from state of Punjab. It is best described as an Indian version of fudge. It is made with milk, sugar, and nuts. With this delicious combination of ingredients how can one resist this scrumptious quick and easy dessert?
In a small pan stir fry crack wheat with butter over medium heat, till it turns brown in color. Set aside.
In a heavy bottom pan over medium high heat boil the milk, and heavy cream, together.
Let it boil till milk begins to thicken for about 40 minutes, stir occasionally and clean the sides to avoid the milk build up.
Add crack wheat and sugar mix well and keep cooking for about 20 more minutes and stirring occasionally and clean the sides to avoid the milk build up.
Add coco powder mix well, add cashews and almonds stir continuously till milk has become like soft dough and Burfi start leaving the sides of the pan and also Burfi has start leaving the butter. This should take about 15 minutes.
Transfer the Dodha to 12 inch plate shaping it into square or rectangle in about ½ inch thick.
While Dodha is still warm cut them in about one inch square. Sprinkle the pistachios over Dodha and lightly press them in.
Dodha is ready to serve when it is at room temperature. Dhoda will stay good for about 2 weeks at room temperature or refrigerate for 2-3 months.
Notes
NotesI am using coco powder for not giving the flavor of chocolate but to give the dark brown color traditional Dodha Burfi has.
Seviyan in English known as Vermicelli they are like thin spaghetti and used many different ways, making sweet and savory snack. Meethi Seviyan is a delicious and quickdessert. This is made for many festive occasions, also can be served for breakfast.
Melt the butter in a heavy bottom pan over medium heat. Add vermicelli and stir fry until golden brown this should take about 3-4 minutes.
Add water and salt. Increase the heat to medium high and bring it to boil. After watering is boiling reduce the heat to low medium and cover the pan
Cook till vermicelli’s are soft and the water is absorbed but not dry. If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar.
Add sugar, raisins, cardamoms, crushed saffron, almonds and pistachios (save some almonds and pistachios for garnishing). Mix it well and cook for 3-4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving.
Serve Meethi Seviyan warm, garnish with pistachios and almonds.
Meethi Seviyan Recipe: Meethi Seviyan without milk
Meethi Seviyan, also known as Sweet Vermicelli, is a traditional Indian dessert that’s enjoyed across the country, especially during festive occasions and celebrations such as Navratri, Yugadi and Makar Sankranti. This sweet and aromatic dish is made from roasted vermicelli cooked in ghee (clarified butter) and flavored with sugar, cardamom, and dry fruits.
Why Meethi Seviyan is such a popular dish
Quick and Easy to Prepare:
Meethi Seviyan is a quick and easy dessert to prepare, making it perfect for busy days or last-minute sweet cravings. With just a few simple ingredients and minimal preparation time, you can whip up a delicious batch of Meethi Seviyan in no time.
Versatile Dessert Option:
Meethi Seviyan can be served as a dessert or as a sweet snack at any time of the day. Whether enjoyed warm or at room temperature, Meethi Seviyan is a versatile dessert option that’s suitable for any occasion or celebration.
Customizable Ingredients:
You can easily customise Meethi Seviyan to suit your taste preferences and dietary restrictions. Add your favorite dry fruits such as almonds, cashews, or raisins, or experiment with different flavors and spices to create your unique variation of this classic dessert.
Other Variations of Indian Desserts:
Malpua: Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert.
Kesar Peda: Kesar Peda is a classic sweet made for festive occasions. They are delicious and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. It is an easy recipe to make.
Falooda: Falooda is best described as a dessert beverage which is really corn vermicelli. This is a delicious combination of layered Falooda with milk, sweet basil and vanilla ice-cream.
Seviyan Kheer: Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom.
Tips for Making Perfect Meethi Seviyan (Sweet Vermicelli):
Roast the Vermicelli Well: Roast the vermicelli in ghee until it turns golden brown and fragrant. Properly roasting the vermicelli adds depth of flavor and ensures that it cooks evenly and absorbs the sugar syrup well.
Use Saffron and Cardamom: Use saffron and cardamom generously to flavor the Meethi Seviyan. Saffron adds a rich golden color and a subtle floral aroma, while cardamom adds a warm and aromatic flavor that compliments the sweetness of the dessert.
Soak the Dry Fruits: Soak the dry fruits such as almonds, cashews, and raisins in warm water for 15-20 minutes before adding them to the Meethi Seviyan. This helps to soften the dry fruits and enhances their texture and flavor in the dessert.
Adjust Sweetness: Taste the Meethi Seviyan before serving and adjust the sweetness level according to your taste preferences. Add more sugar or condensed milk if you prefer a sweeter dessert, or reduce the amount of sugar for a less sweet option.
FAQs about Meethi Seviyan (Sweet Vermicelli):
Can I make Meethi Seviyan ahead of time?
Yes, Meethi Seviyan can be made ahead of time and stored in the refrigerator for up to 2-3 days. Reheat the Meethi Seviyan gently on the stovetop or in the microwave before serving, adding a splash of milk if needed to restore the moisture.
Can I freeze Meethi Seviyan?
No, it is recommended that Meethi Seviyan is made fresh and enjoyed in its freshness or else when frozen it loses its texture, flavour and quality.
Is Meethi Seviyan vegan-friendly?
Traditional Meethi Seviyan is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Meethi Seviyan by using plant-based ghee or oil instead of dairy ghee.
Can I use whole wheat vermicelli for Meethi Seviyan?
Yes, you can use whole wheat vermicelli for Meethi Seviyan for a healthier option. Whole wheat vermicelli provides additional fibre and nutrients compared to regular vermicelli and adds a nutty flavor to the dessert.
Meethi Seviyan is a delicious Indian dessert that’s perfect for celebrating special occasions or satisfying your sweet cravings. Meethi Seviyan is sure to become a favorite dessert in your household.
Pistachio Phirni is a popular North Indiandessert. This is a delicious creamy eggless pudding. Phirni is made with rice, milk and sugar, and has wonderful creamy texture. Ingredients are the same as Rice Kheer but the taste is very different. This is an easy recipe to make.
Drain the water. Blend rice to a fine texture adding few spoons of milk as needed to blend. Add about ¼ cup of milk to make a runny batter. Keep aside.
Soak the pistachios in hot water for at least 10 minutes, while water is still warm drain the water and rub the pistachio with paper towel and remove the skin and dry them. Slice or crush the pistachios and keep aside.
Boil the milk on heavy bottom pan over medium high heat; wet the pan before adding the milk to avoid the milk burning in bottom of the pan.
After milk start to boil lower the heat to medium and let it simmer for about 12 minutes.
6. Add rice to the boiling milk slowly and keep stirring continuously, making sure rice does not become lumpy, milk will become thick. Let it boil for about 3-4 minutes stirring continuously.
Next add the sugar, cardamom powder, saffron and pistachios save about 1 tablespoon of pistachios for garnishing.
Let it boil for another 4-5 minutes over low medium heat while stirring continuously, it will be consistency of thick batter. Turn off the heat.
Shift the Phirni to the serving bowl while it is still hot as Phirni start getting thick as it cools. Garnish with pistachios.
Sooji Halwa is a traditional but popular dessert. Sooji Halwa is delicious sweet snack and a welcome treat for guests. I have done this recipe a few years ago and now decided to do another version of Sooji Halwa with little twist, turning this into an exotic Halwa beyond your belief.
In a bowl mix the sooji and milk together and set aside for about five minutes. This will become lump brake it up with fork
In a boiling water add sugar, cardamom powder, and saffron mix it well, and Set aside.
In a frying pan heat the clarified butter over medium heat, just enough to make the ghee warm. Turn off the heat and add the sooji. Mix the sooji with ghee pressing with spatula making sure ghee and sooji is mix well and no lumps.
Open the heat again to medium low and roast the sooji to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to sooji water will splatter. Let it cook for about 4 minutes.
Sooji will absorb the water, as the Halwa cools, so keep Halwa a little softer then you want.
Garnish with pistachios and serve warm for the best taste.
Notes
Serving suggestionServe warm halwa over ice cream and garnish with pistachios, shaved almonds or shredded coconut.For breakfast serve with Potato curry and Puri.
Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. As India’s most popular dessert, gulab jamun is a staple in most parts of the country. Gulab jamuns are served for almost every celeberations. Gulab jamuns can be served warm or at room temperature. Gulab jamun is one of the desserts I make the more often, because this is an easy recipe to make and in my family everyone like them especially my grandkids.
In a large pan, combine the water, sugar, and ground cardamom seeds and bring to a boil. Let the syrup boil for another minute to completely dissolve the sugar. Turn off the heat.
Set the syrup aside.
Gulab Jamun
In a bowl, mix the milk powder, flour and baking soda.
Add the butter and mix well.
Add milk to make soft dough. The dough will be sticky. The milk powder will absorb the extra milk.
If the dough is dry, add more milk to make it soft. Let the dough sit for a few minutes.
Grease your palms with butter and knead the dough.
Divide the dough into about ten equal parts and roll them into round balls.
Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should take a minute to rise. If the dough rises faster, the oil is too hot; if oil does not sizzle, it is not hot enough.
Place the gulab jamuns in the frying pan. Do not crowd them, as the gulab jamuns will expand to about double their original volume.
Fry the gulab jamuns on medium heat for about seven minutes, rolling them around for even browning until dark brown.
Let the gulab jamuns cool a few minutes before placing into the hot (not boiling) syrup.
Let the gulab jamuns sit in the syrup for at least 20 minutes prior to serving.
Notes
Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. They can be frozen for months.TipsIf the gulab jamuns are fried on high heat, they will be hard inside and not fully cooked.Too much baking soda will make the gulab jamuns too soft or cause them to break when frying.Don’t place the gulab jamuns in the syrup immediately after frying, or they will lose their shape and be chewy.Serving suggestionsGulab jamuns can be served warm or at room temperature. They can also be served with ice cream.You may also like Balushai and Jalebi
One evening while playing cards with my husband, Alex, and my son’s mother-in-law, Alex suddenly asked for something sweet. I didn’t have any dessert prepared and all we had in the house was ice cream and some chocolate. Alex has always been super innovative with his food combinations, and this recipe is just that, a product of desperation. At first, my kids and grand-kids made faces when they heard what it was made of, but with a little bit of tweaking, it has become a simple dessert that our entire family has been preparing during this quarantine.When I say it only takes two minutes, I truly mean it. And it is so easy to make, that even my youngest grandchild can put it together in no time. The graham cracker pairs well with the creaminess of the cream cheese while still giving a nice crunch. The fruit adds natural sweetness and the drizzle on top of either chocolate or caramel is the perfect cherry on top. Just bring out the ingredients and everyone can help themselves. Today I have a very special guest star my grandson Shaan who is helping me out with today’s recipe. Behind the scenes, I also have my granddaughter, Rhea, helping to film the video. We will be making a Fruit and cracker dessert, that is kid friendly and simply delicious.For this recipe is quick and easy as there is no cooking involved, and the ingredient measurement I am providing only as a guide.Recipe will serve 2.
Spread the cream cheese over all the graham crackers
Next spread the slices of strawberries. Now cover them with another graham cracker to make them into sandwich.
Drizzle with chocolate ganache. And garnish with almonds, that gives a nice crunch and beautiful look.
Fruit and Cracker Dessert has nice crunch when it is eaten while making after 5 minutes crackers start getting soft.
Notes
This dessert can be made with any other fruits and toppings of your choice. I also love making these with bananas and kiwi, and I also like topping it off with caramel sauce. You can buy caramel sauce and chocolate ganache they are readily available. I generally keep homemade chocolate ganache and caramel on hand. They are easy to make and have a long shelf life.
Keyword 2 Minutes Dessert, Banana, Carmel Sauce, Chocolate Ganache, Cream Cheese, Crispy, Fun Dessert, Gram Crackers, Home Made, Hot Chocolate, indian sweet, Kid Friendly, Kiwi, Mango Cheese Cake, Mango Salsa, Quick And Easy, Strawberry, Sweet, Vegetarian
It was my daughter-in-law's birthday this past weekend, and I wanted to do something nice for her. For me, the thing that gives me the most joy is making food for the people that I love, and so I decided that I would prepare something for her to drop off. Due to the quarantine, this was the best that I could do for her, so I wanted what I made to be special. I asked my husband if he had any suggestions, and he said that I should make a dessert that my daughter-in-law, son, and grandkids would all enjoy. After talking to him, I was on the search for a dessert recipe that would be easy to prepare and also not too sweet.This made me think of a bread pudding in a magazine that had caught my eyes just a little while ago. I had been wanting to experiment with bread pudding since then but had found nothing that I fell in love with. I decided to try again, but this time I randomly decided to use a French Baguette for the bread pudding. The texture was exactly the way I wanted it to be a little chewy in some areas while stilling melting in your mouth in other areas. After finalizing the recipe, I had my husband taste test it and he suggested that I should find a way to add chocolate as well because my grandkids love it. In order to incorporate chocolate in a way that wasn't overpowering, I decided to add a chocolate drizzle on top instead of adding it into the bread pudding. It was perfect! If desired, this dish could be given a Indian touch. For example, you can substitute the vanilla extract for cardamom powder and replace the chocolate drizzle with sliced almonds and pistachios. Give it a try!This recipe will serve 6
20slicesFrench bruschettacut into about ¼ in thick
3cupwhole milk
6Tbspsugar
2Tbspcorn starch
4Tbspbutterat room temperature, use as needed
2tspvanilla extract
⅛tspcinnamon powderdalchini powder
For Chocolate Sauce (optional)
⅓cupchocolate chipssemi-sweet
⅓cupheavy cream
1tspvanilla extract
Optional
1Tbspcrystal sugarfor garnishing
Instructions
For chocolate sauce
Place chocolate in a bowl and add the vanilla essence. Heat the heavy cream do nit boil I did in microwave for 25 seconds. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As chocolate sauce cool it will become little thick. Set aside.
Making Pudding
In a small bowl take 1/2 cup of milk and add corn starch mix it well to smooth paste and set aside.
In a saucepan, take remaining milk, and cook over medium high heat stirring occasionally after milk comes to boil let it boil for 10 more minutes. Lower the heat to medium and add sugar and corn starch mix making sure no lumps.
Let it boil for about 5 more minutes over low medium heat. Stir the mixture continually making sure mixture is smooth and no lumps. Mixture will become thick consistency of batter. Add vanilla and cinnamon powder mix it well.
Preheat oven to 350 degrees F.
I am using 5×7 Pyrex pan to make Bread Pudding. Grease the pan.
Butter the bread slices lightly. Arrange the bread slanted and butter the edges. Pour the milk mixture and pour over bread slices evenly.
Bake in a preheated oven at 350 degrees F for about 20 to 25 minutes, till the pudding is bubbling and the top get browned.
Take it out from oven. For best taste Bread Pudding should be served warm. Before serving drizzle the chocolate Sauce over and sprinkle the sugar.
Notes
Chocolate sauce and sugar is optional, but for me it adds to the flavor and make more enjoyable.
If you are not fond of chocolate, you can garnish with sliced almonds and pistachios.
This is an easy recipe to make my family loved it. Give it a try.
Milk cake is a sweet delicacy. Despite having posted this recipe before, I decided to do this recipe again, because it was just too good! it’s nice to have quick and easy recipes that taste delicious. I make this version of milk cake in the microwave instead. How much easier can it get? It only requires 4 ingredients, one microwave-safe pan and makes absolutely no mess! It took me about 10 minutes tops. This recipe is a must-try and the perfect dessert for the holidays!This recipe will serve 8.
Grease the Pyrex pan with butter and mix all the ingredients. Clean the sides and cook for 3 minutes in microwave.
Stir it and cook again for 2 minutes. Stir it and cook again for another 2 minutes. If cake is soft cook again for 1 more minute without stirring. It took me 8 minutes to make it. Let it cool of and cut into squares and enjoy.
Kulfi, a popular summerdessert, is an Indian ice cream. Adding Pineapple here is a delicious twist to traditional kulfi. Pineapple kulfi simply melts in your mouth with its creamy texture and small chunks of pineapple. Pineapple Kulfi is delicious and easy to make. This is my friend Raj's recipe and for this recipe we don’t need an ice cream maker. I served this to my friends and they were surprised to know this was homemade and they all enjoyed it thoroughly.
Drain the syrup from pineapple. Do not squeeze and keep aside. Keep it in freeze till we are ready to use.
In a heavy saucepan add condense milk, cream and milk, mix them well.
Bring the milk mix to boil over medium heat, stirring occasionally. When milk hot but not boiling take out 1/4 cup of milk in a bowl and add agar-agar, mix it well making sure there are no lumps. Adding agar-agar, you will avoid the water crystal and kulfi will have smooth texture.
Add the agar-agar mix to milk. Keep stirring till milk comes to boil, making sure agar- agar has mixed well and no lumps. Turn off the heat.
Transfer the milk to glass bowl and freeze it for 3-4 hours, ice cream should be half the way freeze mix it in blender on highspeed for about 30 seconds. Take them out in a bowl add the pineapple chunks and mix it the well.
You can freeze the Kulfi in a glass bowl and cover it. You can also freeze in small containers, kulfi molds, or popsicle molds. I am using 4-1/2 oz cups. Freeze them, how long it will take depends on the size of containers or mold you are using.
Notes
Do not use, more than recommended amount of agar-agar, it will change the texture of Kulfi and will make it firm. Fresh pineapple does not work well for this recipe.
Keyword Ananas Kulfi, Candance Milk, Creamy, Dessert, Gluten Free, Homemade, Ice Cream, Party Food, Street Food, Summer Treat
Gur Para is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali. Gur Para makes for a great homemade gift because of its long shelf life. It can be stored for up to 2 months in an airtight container. This is a super simple recipe that only requires a few ingredients.
Mix flour, sooji, and oil, and mix it well to get consistency of breadcrumb. Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them.
Making Sugar Syrup
Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat.
Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together.
Allow them to cool. Gur paras can be stored for several weeks in airtight container.
Notes
Notes: If Syrup consistency is not right paras will be sticky, if paras are little sticky let them dry for longer.You will also like to see these recipes they are good for gifting and easy to make Moong dal Ladoo, Apple Coconut Burfi, Besan Save
Paneer Malai Ladoo is a rich and delicious homemade sweet dessert. Paneer Ladoos have a creamy texture and they taste amazing! This dessert is perfect for people with a sophisticated palette and is super easy to prepare.
I used 4 cups of whole milk to make 1 cup of paneer. I have done the recipe earlier how to make Paneer.
Use heavy bottom flat frying pan, add paneer, milk and milk powder, mix it well.
Cook the paneer mixture over low heat stirring continually, because of the milk powder mix can burn easily. Also keep scrapping the sides. Mix will come together and will be the texture of soft dough, this should take about 10-12 minutes.
Add clarified butter mix it well and cook for one minute. Turn off the heat. Transfer the paneer mix on a plate, and let it come to room temperature.
Add sugar and cardamom powder, mix it well and knead, for a minute. this should be like a soft dough. Make them in about one-inch balls. Paneer Ladoos should be soft in texture. Garnish with pistachios.
Notes
Paneer Ladoos taste best when they are served chilled.Notes: if ladoo mix is dry add warm milk before adding the sugar.
Nariyal Burfi is simple and delicious dessert that only requires a few ingredients! It is super easy to make, and you can serve this as sweet snack in the form of candy. I make this burfi with caramelized sugar which gives a nice twist to the burfi itself.
Soak the coconut in boiling milk for about 30 minutes.
In a flat heavy bottom pan, over medium high heat melt one teaspoon of butter, add sugar, spread evenly in pan.
After sugar start melting, 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 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
Slowly add milk mixture sugar will become lumpy open the heat to medium and keep stirring sugar will dissolve and will give nice light brown color.
Keep stirring and scraping the sides about 15 minutes mixture will become lumpy add the remaining butter and keep stirring until mixture become soft dough consistency.
Pour it over greased plate and flatten with the greased back side of the spoon. Garnish with sliced pistachios.
Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1’ squares.
Notes
NotesCaramelizing the sugar adds a very unique taste to Burfi, something every one talk about.Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 inch squares.You will also enjoy few of these recipes, they are easy, has a long shelf life and also great gift ideas, Moong Dal Ladoo, Almond Brittle, Spicy Cashews,
Keyword Coconut Candy, Gola Ki Burfi, Kid Friendly
Ram Ladoo is a popular Delhi street food. Ram Ladoo is a delicious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavor of chutney and radish, this is what makes this dish a yummy and lip-smacking chaat.
Wash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy.
Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladoos. Laddos are crispy outside and soft inside. Add all the ingredients, asafetida, cumin seeds, salt, ginger, green chili, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladoos will be.
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 sizzle and come up but not change color right away. If oil is very hot Ram Ladoo will not cook through and will not be crispy.
Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around.
Ram Ladoo should be crispy from outside and should be soft inside.
Take them out over paper towel, this absorb the access oil.
Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala again.
Notes
Preparation time does not include soaking time.
Keyword Chaat, Chana Dal Pakoras, Easy To Make, Gluten Free, Homemade, Jain Food, Moong Dal Pakoras, Party Food, Sattvik Food, Snack, Tea Time Snack, Vegan, Vegetarian
Making paneer: Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally.
As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, 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.
Making Sandesh: 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 powder into the paneer and knead the paneer again until sugar is mixed well. Now this paneer known Sandesh.
Spread the pineapple slices on a dry surface and pat dry using the muslin cloth or paper towel.
Spread the Sandesh covering the pineapple slices evenly and garnish with slice pistachios. I prefer cutting them in four.
Refrigerate the Sandesh for about 1 hours before serving. Pineapple Sandesh taste best when it is served chilled and refrigerating the Sandesh also helps to set over pineapple.
Notes
After kneading the sugar with paneer it is known as Sandesh. This is a basic Sandesh you can use this for making many variation of Sandesh. I also I have 2 more recipe of Sandesh, you will be interested Sandesh, and Chocolate Sandesh
