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!

Besan Ka Halwa
Besan Ka Halwa

Besan Ka Halwa is a traditional Indian dessert and made using different flour, lentils, nuts and vegetables. Besan Ka Halwa is one of my favorite Halwas. This is delicious and also quick and easy to make. When you roast the besan, the house is full of sweet aroma. Besan Ka Halwa is also gluten free.

3.75 from 8 votes

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Course Dessert
Cuisine Indian

Servings 4 people

Ingredients

1 cup coarse besan ladoo ka besan, gram flour
1/2 cup clarified butter ghee
1 cup sugar
1/4 tsp cardamom powder ilachi
2-1/2 cup water
2 Tbsp almonds sliced

Instructions

Boil the water with sugar, and cardamom powder in a sauce pan over low medium heat. Bring to a boil and Set aside.
Melt the clarified butter in a frying pan on low medium heat. Add besan and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Besan will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to besan water will splatter.
Turn down the heat to low and let it cook for about 2-3 minutes.
Besan will absorb the water, as the Halwa cools so keep Halwa a little softer then you like.
Garnish with cashews.

Notes
Serving suggestion
Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.
Variations
Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfi.

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Besan ka Halwa is a classic Indian dessert made from besan (gram flour), ghee (clarified butter), sugar, and aromatic spices. This sweet treat is loved for its rich flavor, creamy texture, and irresistible aroma.

Whether served warm or at room temperature, Besan ka Halwa is a delightful dessert that’s perfect for celebrating special occasions such as a party recipe or even festive occasions such as diwali, holi, ganesh chaturthi or janmashtami or simply made to satisfy one’s sweet tooth.

Variations of Halwa:

Although Besan ka Halwa can be considered to be one of the most savoury and fulfilling desserts amongst all halwas, here we have a list of some halwas that can be savoured and enjoyed all along with friends and family.
1. Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajraula. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavoured with cardamom.
2. Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavoured with cardamom.
3. Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as prasad.
4. Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.
Tips for Making Perfect Besan ka Halwa:

Use Good Quality Gram Flour: Use fresh and high-quality gram flour (besan) to make Besan ka Halwa for the best flavor and texture. Fresh besan has a nutty aroma and a smooth texture, which enhances the taste of the halwa.

Roast the Gram Flour Well: Roast the gram flour in ghee until it turns golden brown and fragrant. Properly roasting the gram flour is crucial for developing the rich and nutty flavor of the halwa.

Control the Sweetness: Adjust the amount of sugar according to your taste preferences. Some people prefer Besan ka Halwa to be sweeter, while others prefer it less sweet. Start with a smaller amount of sugar and add more if needed.

Garnish with Nuts and Saffron: Garnish Besan ka Halwa with chopped nuts such as almonds, pistachios, and cashews, as well as a few strands of saffron for a luxurious touch. The nuts add crunch and texture, while saffron adds color and aroma to the halwa.

FAQs about Besan ka Halwa:

Can I make Besan ka Halwa ahead of time?

Yes, Besan ka Halwa can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently on the stovetop or in the microwave before serving.

Can I freeze Besan ka Halwa?

While Besan ka Halwa can be frozen, its texture may change slightly upon thawing. If freezing, allow the halwa to cool completely before transferring it to a freezer-safe container. Thaw the halwa in the refrigerator overnight before reheating.

Is Besan ka Halwa vegan-friendly?

Traditional Besan ka Halwa is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Besan ka Halwa by using plant-based ghee or oil instead of dairy ghee.

Is Besan ka Halwa gluten-free?

Yes, Besan ka Halwa is gluten-free as it is made from gram flour, which is naturally gluten-free. However, be cautious of cross-contamination if you have a severe gluten allergy or celiac disease.

Besan ka Halwa is a luxurious and aromatic dessert that’s perfect for indulging in on special occasions or as a sweet treat for your loved ones.

With its rich flavor, creamy texture, and endless variations, Besan ka Halwa is sure to become a favorite in your dessert repertoire. Whether enjoyed warm or at room temperature, this halwa is guaranteed to satisfy your sweet cravings and leave you feeling content and happy.

Besan ka Halwa goes best even at marriage and big events hence its often served as people’s favorite choice of sweet dessert after every celebration and is a great hit among family gatherings and unions.
February 18, 2018
Moong Dal Ladoo
Moong Dal Ladoo

Moong Dal Ladoos are traditional Indian festive snacky sweets. Ladoos as a dessert are made with different roasted flours or lentils, ghee and sugar. You will find ladooes for every celebration.

4.79 from 14 votes

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Course Dessert
Cuisine Indian

Servings 14 ladoos

Ingredients

1 cup moong dal washed
3/4 cup fine sugar
1/4 cup ghee clarified butter
2 Tbsp almonds crushed
1/4 tsp cardamom powder ilachi

Instructions

In a heavy bottom frying pan, roast moong dal over medium low heat. Keep stir-frying till its light brown in color and becomes aromatic. Make sure cook on low heat otherwise dal will not be toasted inside. This will take about 8 minutes. Remove from heat and transfer into a plate and let it cool to the room temperature.
Once the dal comes to room temperature, grind it to a fine powder.
In a bowl mix roasted dal powder, sugar, cardamom powder and crushed almonds. All the ingredients should be mix well. Keep aside.
Melt the ghee, ghee should be warm, pour the warm ghee over dal mixture and mix it well. Take 2 tablespoons of mix in your palm and make them into balls. If the laddu is not holding shape, add more about 1 tablespoon of melted warm ghee and mix well. Make laddus with rest of the mixture.
Store in an airtight container. The laddus will stay good for about two weeks.

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October 11, 2017
Mango Shrikhand | Amrakhand
Mango Shrikhand

Mango Shrikhand is a refreshing yogurt based sweet dish. Shrikand with mango makes it a very delicious dessert. This exotic dessert is easy to prepare and Shrikhand is often served with poori.

5 from 2 votes

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Prep Time 10 minutes

Course Dessert
Cuisine Indian

Servings 6 people

Ingredients

3 cup yogurt (curd or dahi)
1 cup mango puree
1/3 cup fine sugar approx, use as needed
1/4 tsp crushed cardamom
For Garnishing
1/4 cup mango cut into small pieces
1 Tbsp sliced pistachios pista

Instructions

Preparing yogurt – Put a muslin or cheese cloth over a strainer. Pour the yogurt over muslin cloth. Place a bowl underneath the strainer to collect the excess water.
Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
Move the yogurt with strainer and bowl into the refrigerator for at about four hours to drain excess water. Occasionally squeeze the excess water.
Yogurt will become thick in consistency, like a cheese ball.
Add mango pulp, sugar, and cardamom powder to yogurt and mix well till sugar dissolves.
Chill the shrikhand before serving.
Garnish with mango pieces, and pistachios.

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September 7, 2017
Falooda, Delicious Dessert Beverage
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. I like to serve this with mango. This can be an any-time snack! Falooda is popular with Mumbai road side street food. This chilled beverage-dessert is the perfect way to cool off in the summer heat.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Course Dessert
Cuisine Indian

Servings 4 people

Ingredients

2-1/2 Cup milk
3 Tbsp sugar divided
1 Cup fresh mango pulp
2 Tbsp sweet basil seed tukmaria, sabza
1 oz packet of falooda falooda ia a corn vermicelli
6 scoops vanilla ice-cream
1/2 cup finely chopped mangos for garnishing

Instructions

Boil the milk with 2 tablespoons of sugar for about 15 minutes after milk comes to boil or until till it reduces to about 1-1/2 cup. After milk cool off refrigerate, milk should be chill.
Cook the falooda in boiling water, till they are soft! Strain, and chopped them in few pieces and keep aside to cool. Then refrigerator till needed, and it is chilled.
Add about 2 table spoons of sugar to mango pulp or as needed depends on sweetness of mango. Refrigerate the mango pulp and chopped mango, till you are ready to use.
soak the basil seeds/ tukmaria in a bowl in about ¼ cup of water making sure seeds are completely submerge. They will soon start to swell and look transparent. Strain and keep aside in a small bowl.
Milk and falooda should be refrigerated till you are ready to use, you can prepare them in advance as they can be refrigerated for 3-4 days.
Time to assemble the falooda, it is layered beverage-desert, take a tall glass first put 2-3 tablespoons of mango pulp, few spoons of falooda, about 2 spoons of baisel seeds, pour about ¼ cup of milk, about 1or 2 scoops of ice-cream, again some falooda and garnish with chopped mango.

Notes
Enjoy!

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August 8, 2017
No Bake Cheesecake
No Bake Cheesecake

This Cheese cake recipe requires absolutely no cooking or baking. This is a delicious and perfect, quick and easy dessert for hot summer days. I like to use the fresh seasonal fruits over cheese cake. This is an amazing recipe and everyone will enjoy.

4.67 from 3 votes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Course Dessert

Servings 4

Ingredients

1 cup graham crackers fine crumbs, I used 12 gram crackers
4 Tbsp unsalted butter at room temperature
8 oz cream cheese at room temperature
1/3 cup sugar
1/2 cup heavy cream chilled
1 tsp lemon juice
Few slices of fresh fruit of your choice I am using, mango, kiwi, strawberry, and few black berry

Instructions

First line 4×7 inch pan with wax paper or parchment paper.
Mix cookie crumbs and butter well to combine.
Transfer the mix to prepared pan and press evenly to make it very firm. Refrigerate for at least 30 minutes.
Using the electric mixer beat the cream cheese and sugar in a large bowl on medium high speed until smooth. Reduce the mixer speed and gradually add the cream, and lemon juice increase the speed to medium high until stiff peak forms.
Spread the cream cheese evenly over crust, refrigerate for at least 4 hours or up to 3 days.
Just before serving top with fruits.

Notes
Finishing time 15 minutes not including refrigeration time.

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July 5, 2017
Paneer and Rose Kulfi
Recipe submitted by Kiran Haldia
Paneer and Rose Kulfi

Kiran Haldia

Paneer and Rose Kulfi is easy to make dessert. Instead of traditionally creamy texture, this is more like a grainy and enjoyable texture.

No ratings yet

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Course Dessert
Cuisine Indian

Servings 0

Ingredients

200 gram Paneer Grated
1/4 cup fresh rose petal paste
8 Tbsp Sugar powdered
1/2 Liter milk
2 Tbsp cornflour mixed in half cup milk
1/2 cup mixed dry fruits chopped
1 Tbsp rose water

Instructions

In a heavy pan boil milk with paneer. Stir continuously.
Add cornflour mixture and cook for another 2 minutes.
Add sugar, rose petal paste and cook for 2 minutes till the mixture thickens.
Cool it and add dry fruits and rose water.
Freeze in desired kulfi molds for 4-5 hours.

Notes
Tasty and healthy kulfi is ready to eat.

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May 15, 2017
Mango Mousse with Raspberry Pearls
Mango Mousse with raspberry pearls

My new recipe is called Mango Mousse with raspberry pearls. This is a delicious, delicate dessert that is sure to be enjoyed by all. Mangoes are my favorite fruit so I like to incorporate them in my various recipes. This was my first time making Raspberry pearls for the garnish. I did this with a special guest, Avani, who is currently a participant on Master Chef Junior! These delicate looking pearls are simply gorgeous on desserts!

4.80 from 5 votes

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

Course Dessert

Servings 4 people

Ingredients

For Mousse
2 cup Mango pulp
1/2 tsp lemon juice
1/4 cup fine sugar
2 1/2 tsp Agar-Agar
1/4 cup water
3/4 cup whipping cream
For Raspberry Pearls
2 cups fresh raspberries
2 Tbsp sugar
1 Tbsp lemon juice
1 1/4 tsp agar-agar powder
1/2 cup oil

Instructions

Mousse
Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently, do not whip you should be able to see both colors. Refrigerate for about two hours before serving.
For Raspberry pearls
Put 1/2 cup of oil in a small bowl and keep it in freezer till it is very chill it should take about half an hour.
In a sauce pan add raspberries, 1-1.2 tablespoons of sugar, lemon juice and about half cup of water bring to simmer over low medium heat till all the berries are soft. Note: do not overcook the berries they will become little bitter.
Strain the berry mixture through sieve to get raspberry sauce.
Add agar-agar and remaining sugar to half cup of water and bring it to boil over low medium heat for few minutes, keep stirring making sure there is no lumps and agar-agar do not stick to bottom of the pan.
Add agar-agar to raspberry sauce. Note: raspberry should be warm.
Fill in pipette, or oral syringe, or straw, or squeezed bottle with juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
Strain caviar using a fine mesh strainer. Rinse well with water.
Store caviar in water until ready to use.
Lay on a paper towel-lined plate and pat dry

Notes
This looks complicated but it is not.
Enjoy!

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April 9, 2017
Apple Coconut Barfi
Apple Coconut Barfi

Apple Coconut Barfi is a delicious treat. This fudge-like barfi super easy to make. It's also vegan and gluten-free. The fruity taste makes for a great sweet snack without the guilt!

4.63 from 8 votes

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

Course Dessert
Cuisine Indian

Servings 6 people

Ingredients

3 cup apple peeled and shredded
1 cup freshly grated coconut I am using frozen coconut
1 1/2 cup sugar
1/2 cup chopped walnuts
1/4 tsp crushed cardamom
1 Tbsp sliced pistachios for garnishing

Instructions

In a non-stick frying pan add coconut, apple, and sugar, cook over medium heat, until mixture start coming together and apples should be very tender. This should take about 7-10 minutes.
Add cardamom powder and walnut, mix it well cook stirring continually until mix should becomes consistency of soft dough, this should take about 2-3 minutes, turn of the heat.
Pour the mixture into greased plate while Burfi mixture is still hot spread it evenly about 3/4-inch-thick in a square shape. Press the mixture with spatula to make it firm. Sprinkle the pistachios and lightly press.
While Burfi is still warm cut them in about one inch square.
Allow the Burfi to cool for about two hours to dry and hold its shape. Now you can remove the burfi from the plate.

Notes
Burfi can be stored for 2 weeks in air tight container.

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March 24, 2017
Nariyal Ka Ladoo – Coconut Ladoo
Nariyal Ka Ladoo

Nariyal Ka Ladoo or Coconut Ladoo, a delicious homemade sweet also can be serve as a candy. This dessert is easy to prepare. One of the simplest recipe to make with few ingredients.

4.43 from 7 votes

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Course Dessert
Cuisine Indian

Servings 12 pieces

Ingredients

2 cups fresh grated coconut I am using frozen grated coconut, easily available in Indian grocery stores
1 cup heavy cream
1/2 cup milk
1/2 cup sugar
1 Tbsp coconut powder for garnishing, optional

Instructions

In a non-stick heavy bottom frying pan add all the ingredients, cream, milk, coconut and sugar, bring it to boil over medium high heat, stir occasionally. After coconut mix comes to boil reduce the heat to medium.
Lower the heat to medium and let it cook for about 5 minutes stirring occasionally, scraping the sides (otherwise sides will start browning the mix), until mixture start coming together.
Lower the heat to low medium, and stir continually this will be consistency of soft dough. This should take about 5 minutes. Turn of the heat.
Transfer mixture to the plate, let the mix sit for about 10 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls.

Notes
Suggestion
You can also make this as burfi. To make burfi pour the coconut mix over flat plate and press it half inch thick in square shape. Let it sit for five to six hours and cut them in square shape. Nariyal burfi will be little soft in texture.
If you like coconut you will love this delicious burfi.
Enjoy! With your family and friends.

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February 19, 2017
Shahi Kheer – Makhana Pudding
Shahi Kheer (Makhana Pudding)

Shahi Kheer, also called Makahana Pudding is a very traditional pudding-like dessert. Makhana is puffed lotus flower seed and looks like popcorn. Shahi means rich and royal and this dish is a royal sweet snack. The textures of the nuts, and the creaminess of the milk makes this a super dessert. Adding the caramelize sugar with saffron and cardamom adds a very subtle and unique taste to the kheer.

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 6 people

Ingredients

4 cups whole milk
1 1/2 cups makhana puffed lotus seeds
1/2 cup rice cooked and mashed
1/2 cup sugar
2 Tbsp almonds blanched and sliced, approx. 2 Tbsp
2 Tbsp pistachios blanched and sliced, approx. 2 Tbsp
1/4 Tsp cardamom crushed
saffron Few strands
2 teaspoons ghee clarified butter

Instructions

Microwave the makhana for 1/2-minute. Makhana will become crisp. After microwave slice them in 2-3 pieces.
In a heavy bottom pan over low medium heat melt the ghee, add the makhana and sliced almonds and roast them for about 2 minute.
Add the milk, and rice, turn the heat to medium high, bring the milk to boil. After milk comes to boil lower the heat to medium. let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
Add cardamom. Saffron and half the pistachios other half we will use for garnishing.
To caramelize the sugar, in a heavy bottom sauce pan, over medium heat grease the pan generously, add sugar. Keep stirring the sugar continuously till sugar start melting and change the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-6 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer.
Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer. Boil for 2-3 more minutes, Shahi Kheer should be consistency of soft pudding. Garnish with pistachios,
Serve warm.

Notes
You will also like, Kheer (Rice Pudding), Pineapple Coconut Kheer – Pina Colada Pudding, Laucki Kheer (Bottle Gourd Pudding)

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January 18, 2017
Rava Kesari (Kesari Halwa)
Rava Kesari (Kesari Halwa)

Rava Kesari (Kesari Halwa) is a popular South Indian sweet dish which is a different version of Sooji ka Halwa. Rava Kesari is delicious and easy to make, usually made on festive occasions. This is a quick fix sweet for parties as it is quick & easy to make especially if you have unexpected guests.

5 from 1 vote

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Course Dessert, Snack
Cuisine Indian

Servings 8 people

Ingredients

1 cup fine sooji semolina
3/4 cup sugar
4 Tbsp ghee clarified butter
2 Tbsp sliced almonds
8 drops yellow food color
Pinch of saffron kesar
1/8 tsp cardamom crushed, ilachi
3-1/3 cups water
1 Tbsp sliced pistachios pista for garnishing

Instructions

Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside
Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes.
Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick.
Add the remaining ghee 1 tablespoon at a time and cook for 3-4 minutes stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.
Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.

Notes
Treat yourself, serve Rava Kesari for breakfast with Aloo Puri , Dal Puri

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October 14, 2016
Apple Vegan Cake
Apple vegan cake

Apple vegan cake is a delicious, egg-less and dairy-free cake. Apple Vegan Cake is easy and basic. Cake has a soft and moist texture. It is hard to believe that this is vegan.

4.65 from 14 votes

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

Course Dessert

Servings 8 people

Ingredients

1 cup all-purpose flour maida, plain flour
1-1/2 Tbsp corn starch corn flour
1 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon powder
1/4 tsp nutmeg
1/3 cup oil canola or any vegetable oil
3/4 cup sugar
1-1/2 cups apple sauce
1 tsp vanilla extract
1 Tbsp powdered sugar for garnishing

Instructions

Pre heat the oven to 350°F
Square 8- inch cake pan, line with parchment paper and grease bottom and sides of the pan.
Mix the dry ingredients together except sugar, flour, corn starch, baking soda, nutmeg, cinnamon, and salt.
In a different bowl whisk oil and sugar together for about 2 minutes add apple sauce and vanilla extract mix it well.
Add the dry ingredients to apple mix and mix it together gently making sure all the ingredients mix together well.
Pour the mixture to cake pan and bake around 28 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
Let it sit for about 20 minutes bring to room temperature and slice the cake into 16 square pieces.
Before serving lightly dust with powder sugar.

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October 5, 2016
Coconut Surprise!
Recipe submitted by Khushboo Dattani
Coconut Surprise!

This dessert comprises of coconut burfi with a tinge of pineapple flavor served with coconut ice-cream and topped with dark chocolate flakes. Its a sweet savory snack

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Course Dessert
Cuisine Indian

Servings 0

Ingredients

Coconut Burfi
2 cups shredded coconut
1 cup sugar
1/2 cup fresh cream
1/2 tablespoon ghee
2 tablespoon powdered or icing sugar
2-3 drops pineapple essence
Coconut Ice-cream
100 ml coconut milk
200 ml cream of coconut
2-3 drops of Vanilla essence
Sugar to taste (if needed depending on sweetness of cream of coconut & coconut milk)
Chocolate Flakes
Dark Chocolate flakes

Instructions

Coconut Pineapple burfi
Heat a non-stick pan on medium heat.
Add ghee, shredded coconut, sugar, fresh cream and few drops of pineapple essence and cook while slowly stirring continuously, for approximately fifteen minutes or till the mixture turns light yellowish.
Remove from the heat and add powdered sugar and mix. This will help burfi to stay moist.
Grease burfi mould or a deep plate with ghee and pour in the coconut mixture and spread evenly.
When it cools down, cut into diamond or square shapes or any shape of your choice.
Coconut pineapple burfi is ready to serve.
Coconut Ice-cream
Take all the ingredients in food processor bowl or hand blender jar and mix it properly till it has dropping consistency or sufficiently thick.
When this batter gets ready, fill it in an ice-cream mould or any air-tight plastic container and deep freeze it for approximately 5 to 6 hours or till the ice-cream is set.
Coconut ice-cream is ready to serve.

Notes
Note:

We can make this ice-cream in ice-cream maker as well.

Cream of coconut will help get a nice creamy and smooth texture of ice-cream.

Usually cream of coconut is much sweetened so there is actually no need to add extra sugar but in case if it is not sufficiently sweet then add sugar according to your taste.

Ice-cream should be stored in plastic air tight container so that it can stay fresh for a longer time.

Chocolate Flakes:

Take any dark chocolate or dark chocolate compound and make it flakes through knife or shredder.

Serving:

Serve the coconut burfi and top it with two small scoops of coconut ice-cream and sprinkle some chocolate flakes on it.

Alternatively, it can also be topped with chocolate sauce and nuts for a crunchy taste.

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September 14, 2016
How To Make Chocolate Fudge
Chocolate Fudge

This Chocolate Fudge recipe is a huge hit with my grandchildren! Who doesn’t love rich creamy chocolate? I like this dessert because it allows me to let my grand-kids take the role of lead chef. I get to be the sous chef for the day! This recipe is super simple and delicious!

5 from 4 votes

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Course Dessert, Snack

Servings 48 pieces

Ingredients

1 14 oz sweetened condensed milk canned
1 Tbsp butter
4 oz dark chocolate chopped in small pieces
6 oz sweetened milk chocolate chopped in small pieces
1 Tbsp vanilla extract
1-1/2 cups walnuts chopped

Instructions

First line 8-inch square pan with buttered parchment paper or use aluminum foil.
Microwave condensed milk, and butter for 1-1/2 minute. Stir to combine the butter and condense milk.
Add chocolate stir lightly till chocolate is melted, if needed microwave for about 20 seconds again.
Add chopped nuts and vanilla extract, mix it well. Spread in prepared pan.
Refrigerate for about three hours then cut into squares.

Notes
Fudge also makes a great homemade gift to share with family and friends.
You will also like to see the recipes for Date and Nut Ladoo, Eggless pancake, Peanut chikki, Chocolate Almond Candy.

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August 30, 2016
Mango Smoothie
Mango Smoothie

This recipe for Mango Smoothie is simply delicious, not to mention a perfect summer drink. This is a very easy and quick recipe. Mango smoothie can also make a very refreshing dessert when served in a bowl. Instead of milk or yogurt I used coconut milk and made it vegan friendly.

5 from 2 votes

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Course Drinks

Servings 2 people

Ingredients

2 cups frozen mango chopped
1/4 cup frozen banana slices
1/2 cup coconut milk
2 Tbsp sugar adjust to taste depends how sweet is mango
2 tsp lime juice
1 tsp ginger finely shredded
1 cup crushed ice
4-5 leaves mint for garnishing

Instructions

To make mango smoothie put all the ingredients (mangoes, coconut cream, sugar, lime juice, ginger, mint leaves, and crushed ice) in blender.
Blend on high speed to make smooth and fluffy.
Add some water to make desired consistency.
Serve chilled garnish with mint.
Serving suggestion
If you decide to serve mango smoothie as a dessert, don’t add any water and serve in bowls and garnish with chopped mangoes and mint leaves.

Notes
You will also like Mango Slush, Mango Lassi, Mango Cheesecake.

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July 21, 2016