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!

  • Kala Jamun

    Kala Jamun

    Kala Jamun

    Kala Jamun

    Kala Jamun is a delicious vegan dessert very similar to Gulab Jamun. Kala jamun is an exotic sweet dish served on special occasions. Kala Jamuns have a very unique texture as they are chewy outside and grainy inside.
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    Prep Time 30 minutes
    Cook Time 19 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup nonfat milk powder
    • 1/4 cup all-purpose flour (plain flour, maida)
    • 1/4 cup paneer (see the video how to make the paneer) I used 1-1/2 cup of milk for paneer
    • 1/8 teaspoon baking soda
    • 1/2 cup heavy cream

    For Filling

    • Pinch of saffron
    • 1 tablespoon crushed almond
    • 1 tablespoon crushed pistachios
    • 1 tablespoon warm milk

    For Syrup

    • 1-1/2 cups sugar
    • 1 cup water
    • 4 crushed green cardamom
    • Oil to fry

    Instructions
     

    Syrup

    • In a saucepan, combine the water, sugar, and cardamom over medium heat and bring it to a boil. Simmer until the syrup is sticky but not making the thread. If using a candy thermometer, it should reach 200°F. Set aside.

    Kala Jamun

    • Soak the saffron in warm cream. And set aside.
    • Knead the paneer enough to make it smooth, do not over knead the paneer.
    • In a bowl mix the dry ingredients together, all-purpose flour, milk powder, and baking soda. Add the paneer and mix well add cream to make soft dough. Dough should be soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Let it sit for about 5 minutes.
    • Knead the dough if it is dry add 1 to 2 tablespoons of milk as needed not the cream. Divide the dough into 14 equal parts.
    • Take two pieces of dough and add the filling ingredients saffron, almonds and pistachios, mix well. Divide the filling into 12 equal parts.
    • Take one part of the dough roll it between your both palms to make a smooth ball and mold it into cup, place one filling in the center, cover from all around, and roll it into smooth ball. Make all 12 the same way.
    • Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1-1/2 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
    • Place the Kala Jamuns in the frying pan. Note: remember Kala jamuns will expand in about one and half the size, so give them enough space to expend, and don’t over crowed them.
    • It should take about 7 minutes to fry the kala jamuns. While frying keep rolling the kala jamuns so they are evenly browned. Kala Jamun should be near to black color.
    • Put the kala jamuns in the hot syrup, not boiling.
    • The kala jamuns should sit in the syrup for at least 30 minutes prior to serving.
    • Kala jamuns are ready. Serve them for your next get together.
    Keyword Kala Jamun
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  • Chocolate Chip Cookies (Eggless)

    Chocolate Chip Cookies (Eggless)

    Eggless Chocolate Chip Cookies

    Chocolate Chip Cookies (Eggless)

    Chocolate chip cookies are always a treat. These are egg-less cookies, and they are supper easy to make. These cookies are delicious dessert and a crispy snack that taste great with milk or hot cup of tea.
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    Course Dessert
    Cuisine Indian
    Servings 20 cookies

    Ingredients
      

    • 1-1/4 cups of all purpose flour (plain flour or maida)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • Pinch of salt
    • 1/2 cup sugar
    • 1/2 cup of softened butter (8 tablespoons or 4oz)
    • 1 teaspoon Vanilla Extract
    • Approx. 1/4  cup of chilled milk use as needed
    • 1/2 cup Semi-sweet Chocolate Chips

    Instructions
     

    • Pre heat the oven to 350 degree F or 180 degree C.
    • Mix the flour, baking soda, baking powder, and salt, in a bowl.
    • Take butter in another bowl, whip it with whisk till it becomes creamy and smooth.
    • Add the sugar and mix it till it becomes smooth and fluffy. Add vanilla and mix well.
    • Add the flour mix to butter. This will make into crumbly dough.
    • Add milk as needed to make soft dough. Stir in the chocolate chips.
    • Divide the dough into about 20 equal parts and make them into about 1/2 “patties.
    • Place the dough balls on a non-greased cookie sheet about two inches a part.
    • Bake the cookies for about 15 to 18 minutes or until cookies are lightly golden brown on edges.

    Remove the cookie sheet from the oven.  Let the cookies cool down for two to three minutes before taking them off the cookie sheet.

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    • Atta Ka Halwa (Wheat Flour Halwa)

      Atta Ka Halwa (Wheat Flour Halwa)

      Atta ka Halwa (Wheat Flour Dessert)

      Atta Ka Halwa (Wheat Flour Halwa)

      Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom. I love the sweet aroma and flavor of cardamom, for me cardamom is must to have any sweet I make.
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      Course Dessert
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      • 1/2 cup whole wheat flour
      • 1/3 cup ghee, clarified butter
      • 1/2 cup sugar
      • 2 cups water
      • 10-12 raisins
      • 1/4 teaspoon cardamom coarsely ground
      • 2 tablespoons sliced almonds
      • 1 tablespoon pistachios sliced for garnishing

      Instructions
       

      • Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
      • In a frying pan over low medium heat, add the clarified butter after butter is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma. Flour should be roasted well, after adding the syrup four will be lighter in shade. Halwa should be nice and light brown in color. This should take about 7-8 minutes.
      • Add the syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps. Add raisins, half the almonds and cardamom, and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes.
      • Garnish with almonds, and pistachios. Serve warm.
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    • Kesar Peda (Indian Milk Dessert)

      Kesar Peda (Indian Milk Dessert)

      Kesar Peda

      Kesar Peda (Indian Milk Dessert)

      kesar peda is a classic dessert made for festive occasions. They are delicious sweet snack and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. This is a easy recipe to make.
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      Course Dessert
      Cuisine Indian
      Servings 10 people

      Ingredients
        

      • 2 cups dry milk powder
      • 1 cup heavy cream
      • 1/2 cup sugar
      • 1/4 teaspoon crushed cardamom
      • Few strands of saffron
      • 1 tablespoon milk to soak the saffron
      • 1 tablespoon sliced pistachios for garnishing

      Instructions
       

      • Soak the saffron strand in warm milk. Set aside.
      • Heat the frying pan on low heat, I like to use heavy bottom nonstick pan. Add cream and milk powder. Mix it well. Mix will start getting soft consistency of thick batter as it gets warm.
      • Cook mixture on low medium heat stirring continuously until mixture becomes lumpy like soft dough. This should take about 12-15 minutes. Add saffron and cardamom mix it well and cook for 2-3 more minutes until it is consistency of soft dough. Turn off the heat. Now this is known as khoya.
      • Transfer the khoya into a bowl and let it cool off until khoya becomes lukewarm.
      • Add the sugar into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make khoya soft and will not able to make peda.
      • Divide the mix into 20 equal parts or more, less depends the size you prefer. Make them into ball rolling between your palms. Make a dent into the peda.
      • Garnish them with pistachios.
      • Finish peda consistency should be little grainy.

      Notes

      Notes
      1. If peda mix is too dry add lukewarm cream as needed.
      2. If peda mix is too soft add little almond powder, now you can call this peda kesar almond peda. Do not try to cook again thinking it will become thick, peda will become chewy.
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    • Crispy Jalebi

      Crispy Jalebi

      Crispy Jalebi

      Crispy Jalebi

      Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was a breakfast treat like pancakes, especially when they were served with kachori (puffed fried bread filled with spicy dal).  I know jalebi is mostly served as a dessert, but for me jalebi still makes the best breakfast treat.
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      Course Dessert
      Cuisine Indian
      Servings 8 people

      Ingredients
        

      for Batter

      • 1 cup all-purpose flour, minus 2 Tablespoons
      • 2 tablespoons corn starch
      • Pinch of citric acid
      • 1 teaspoon oil
      • 1 teaspoon Yeast
      • 1-1/2 cup lukewarm water

      for Syrup

      • 1-1/2 cups sugar
      • 3/4 cup water
      • 4 cardamom crushed
      • A few strands of saffron
      • Few drops lemon juice
      • Oil to fry

      Instructions
       

      for Batter

      • Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well.
      • Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa.
      • Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy.

      for Syrup

      • Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat.

      for Jalebi

      • Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
      • Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. That’s what I am using.
      • Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter.
      • Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process.
      • Jalebies are ready to serve.

      Notes

      Variations
      1. Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch.
      2. Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity.
      Keyword jalebi
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    • Coconut Almond Burfi

      Coconut Almond Burfi

      Coconut Almond Burfi

      Coconut Almond Burfi

      Coconut almond burfi is a classic dessert and simply delicious. Coconut almond burfi is super easy to make with few ingredients.  This is also vegan and gluten-free.
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      Course Dessert
      Cuisine Indian
      Servings 6 people

      Ingredients
        

      • 2 cups coconut freshly grated, I am using frozen shredded coconut
      • 1-3/4 cups sugar
      • 1/2 cup blanched almond powder
      • 1/4 teaspoon cardamom powder

      Instructions
       

      • In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble.
      • Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 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.
      • While burfi is still warm cut them in about one inch square.
      • Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
      • Burfi can be stored for 2 weeks in air tight container.

      Notes

      Notes: To blanch almonds, drop almonds in boiling water and keep aside. Drain and rinse under cold water after 5 minutes. Press the almonds one by one and squeeze the skin lightly to pop
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    • Milk (Khoya) Burfi

      Milk (Khoya) Burfi

      Milk (Khoya) Burfi

      Milk (Khoya) Burfi

      Milk burfi, also known as khoya burfi is a classic Indian sweet that can be served both as a dessert or snack. Milk Burfi is made with milk, sugar, and flavored with cardamom. Finish it with a garnish of sliced pistachios and you have a simply divine treat! This is a staple in most North Indian households and served on many occasions.
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      Course Dessert
      Cuisine Indian
      Servings 6 people

      Ingredients
        

      • 3-1/2 cups whole milk
      • 1/2 cup heavy cream
      • 3 tablespoons lemon juice strained
      • 1 tablespoon clarified butter or ghee
      • 3/4 cup milk powder
      • 1/3 cup sugar
      • 1/4 teaspoon cardamom powder
      • 1 tablespoon sliced pistachios for garnishing

      Instructions
       

      • Heat the milk, heavy cream and lemon juice on a heavy bottom pan over medium heat, stirring occasionally. As milk will start heating the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate.
      • 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. This process takes out the sourness from the lemon.
      • Heat the frying pan on medium. Add butter and let it melt.
      • Next add milk curd, and milk powder. Mix it well.
      • Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like soft dough. This should take about 12 minutes. Now this is known as khoya.
      • Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
      • Mix the sugar and cardamom powder into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make burfi soft.
      • Transfer mixture to the greased plate and press firmly into a square or rectangular shape, approximately 1/2 inch high.
      • Let the burfi sit for about one hour before slicing I prefer cutting in about 1-1/2 inch squares.
      • For garnishing put few pieces of sliced pistachios on every piece burfi.

      Notes

      Notes: Do not heat the milk on high heat, milk should separate slowly. Also some time milk will separate in small curds or sometimes you will not see the curds either way it will be fine.
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    • Lauki (Bottle Gourd) Halwa

      Lauki (Bottle Gourd) Halwa

      Lauki (Bottle Gourd) Halwa

      Lauki (Bottle Gourd) Halwa

      Lauki halwa is a classic dessert that is simple and delicious! Lauki is also known as dodhi, ghia, bottle gourd, or opo squash. Lauki halwa is packed with all the nutrition of lauki and tastes absolutely divine. Just a few ingredients are needed for this dessert: lauki, milk and sugar for its a quick and easy recipe to make.
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      Prep Time 15 minutes
      Cook Time 40 minutes
      Course Dessert
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      • 2 cups lauki peeled and shredded, before shredding remove the seeds (bottle gourd, doodhi, ghia, opo squash)
      • 2-1/2 cups milk
      • 2 tablespoons ghee, or clarified butter
      • 1/2 cup sugar
      • 1/2 teaspoon coarsely ground cardamom seeds
      • 2 tablespoons pistachio chopped

      Instructions
       

      • Squeeze the water from shredded lauki after taking out the water lauki should be 2 cups packed. Set aside.
      • Boil the milk on medium high heat in heavy bottom pan making sure milk does not burn. After milk comes to boil lower the heat to medium low and boil for ten minutes, until it becomes about 1-1/2 cups. Set aside.
      • Melt the ghee in frying pan on medium heat add lauki and sauté for 3 minutes, or until it is tender but not mushy. Add milk mix well and bring it to boil, reduce heat to low and cook until mixture becomes thick. It will take approx. 10 minutes. Stir occasionally in between to prevent sticking.
      • Add sugar, cardamom, and half the pistachios. Stir continuously and cook until mixture becomes of consistency of soft sticky dough, this will take approx. 3-4 minutes. Turn of the heat.
      • Delicious lauki halwa is ready. Transfer it to serving bowl and garnish with remaining pistachios, and serve hot or at room temperature.
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    • Rabri (Malai – Kerchan)

      Rabri (Malai – Kerchan)

      Rabri

      Rabri (Malai – Kerchan)

      Rabri or rabadi is a North Indian delicacy. It is served as a dessert. Rabri is a reduced milk, cooked little differently instead of creamy rubri is lumpy.  I like this dish because you can serve alone or over malpua, jalebi, gulab jamun, or waffles. There are countless combinations you can come up with.
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      Prep Time 5 minutes
      Cook Time 39 minutes
      Course Dessert
      Cuisine Indian
      Servings 4 people

      Ingredients
        

      • 4 cups of milk
      • 2 tablespoons sugar
      • 1/4 teaspoon crushed cardamom
      • 2 teaspoon sliced almonds
      • 2 teaspoon sliced pistachios

      Instructions
       

      • To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
      • Move the layer of foaming from boiling milk towards the rim, do the same as milk foams again. Keep doing this until milk is about 3/4 in volume. This should take about 30 minutes after milk first comes to boil. Note: it is important to keep the heat low otherwise milk on the rim will start burning.
      • After about 20 minutes of boiling milk add the sugar and cardamom, continue to boil, until it is 3/4 in volume. Add almonds and keep pistachios for garnishing. Turn of the heat, remove the cream from the rim and fold it into milk.
      • Rabri is ready, taste best when it is served chilled. But if you are serving rubric with part of other dessert use warm.
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      1. To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
    • Atta Ka Ladoo

      Atta Ka Ladoo

      Atta Ka Ladoo

      Atta Ka Ladoo

      Atta Ka Ladoo, is a rich, sweet dessert or snack. There are so many variations of Ladoos. They are made using different flours, milk and nuts.  Atta Ka Ladoo is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!
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      Prep Time 5 minutes
      Cook Time 29 minutes
      Course Dessert
      Cuisine Indian
      Servings 18 ladoos

      Ingredients
        

      • 1 cup whole wheat flour (roti ka atta)
      • 1/2 cup ghee, clarified butter
      • 1 cup sugar fine
      • 1/3 cup roughly crushed almonds
      • 1/4 teaspoon cardamom powder

      Instructions
       

      • Dry roast atta, on low medium heat until lightly colored this should take about 6-7 minutes. Add almonds and roast for about 3 more minutes. Important to keep stirring continuously, to roast evenly.
      • Add ghee and keep roasting, keep stirring continuously, atta will be light brown and will have sweet aroma of roasting. This should take about 4-5 minutes.
      • Turn off the heat and transfer the mix to another bowl. Wait until mix is lightly warm add sugar and cardamom powder. Mix well until sugar is incorporated nicely.
      • To make the ladoos, take about 2 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos should be little smaller then golf ball, but you can adjust the as you prefer.
      • Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.
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    • Butterscotch cupcakes

      Butterscotch cupcakes

      Recipe submitted by Devi M

      Butterscotch Cupcakes

      Butterscotch cupcakes

      These cupcakes are perfect for anyone with a sweet tooth especially for this festive season! They are called Butterscotch cupcakes and they are delicious! The cakes on their own are light and yummy but when you add the frosting it becomes a delicacy! An excellent sweet snack to devour or as a dessert its a great dish to have in small bites.
      5 from 1 vote
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      Course Dessert
      Cuisine Indian
      Servings 0

      Ingredients
        

      Cupcakes

      • 2 cups of flour
      • 1 1/2 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1/2 cup of butter
      • 1/2 cup granulated sugar
      • 1/2 cup packed dark brown sugar
      • 1 1/2 teaspoon of vanilla extract
      • 1/2 cup of butter milk
      • 1/2 cup of clear cream soda

      Butterscotch ganache

      • 1/2 (5oz) package of butterscotch chips
      • 1/2 cup of heavy whipping cream

      Buttercream frosting

      • 1/2 cup of butter
      • 1/3 cup of the butterscotch ganache
      • 1 teaspoon vanilla
      • 1/8 teaspoon salt
      • 3 3/4 cups powdered sugar
      • 3 tablespoons heavy cream

      Instructions
       

      • Preheat oven to 350 degrees F and line a cupcake baking pan with the cupcake liners
      • In a small bowl whisk the flour, salt, baking soda and baking powder and set it aside
      • In another bowl cream together the butter and both types of sugar until the mixture is light and fluffy and then mix in the vanilla extract
      • For this next step, add the buttermilk to the butter and sugar mixture and combine it well, then add the flour mixture and combine it well, and finally add the cream soda and mix well. Mix until all of the ingredients are combined perfectly. You ca use a spatula to scrape the mix down the sides of the bowl if necessary.
      • Fill the cupcake liners 2/3 of the way to leave room for them to expand as they bake, and place the tray in the oven for 15-18 minutes until the tops are lightly golden.

      To make the ganache:

      • Bring a pot of water to a simmering boil and place a heat safe bowl securely over the pot (like a double broiler)
      • Place the butterscotch chips and cream in the bowl and mix both together until the butterscotch chips have melted and the mixture is smooth.
      • After it has a chance to cool down, place 1/3 cup of the mixture aside in a bowl and put the rest in a squeeze bottle and set it aside as well.

      To make the frosting:

      • Using an electric mixer, cream the butter until light and fluffy
      • Add the ganache, vanilla and salt to the butter and mix well
      • Add the powdered sugar one cup at a time. After all of the sugar is added, frosting will appear dry
      • Add the cream one tablespoon at a time until frosting is smooth and creamy.

      Notes

      When the cupcakes have finished baking and have cooled down, fill the frosting mixture into a piping bag, and pipe it onto the cupcakes to make frosting swirls on top. Finally, grab the squeeze bottle of remaining ganache and drizzle it over the frosting to make the dessert look even more beautiful!
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    • Sabrin’s Date Choco Fudge

      Recipe submitted by Sabrin Osman Sattar

      Sabrin's Date Choco Fudge

      Sabrin’s Date Choco Fudge

      Sabrin's Date Choco Fudge is a date lover's dream come true. This is a unique take on chocolate fudge that uses cinnamon spice, almonds, cashews, and biscuits. Its a sweet snack along with a dessert.
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      Course Dessert
      Cuisine Indian
      Servings 0

      Ingredients
        

      • 350 gm Dates
      • 1 cup Milk
      • 200 gm Butter
      • 70 gm Sugar
      • ¾ tsp Cinnamon powdered
      • ¾ tsp Vanilla essence
      • Salt a pinch
      • 1/3 cup Almonds (chopped)
      • 200 gm Biscuits (crushed)
      • ¼ cup Cashew nuts (chopped) (optional)

      Instructions
       

      • Soak dates in milk at least for 1 hour, and grind coarsely.
      • Heat a pan, melt butter, add the coarse ground dates, sauté well, and then add sugar.
      • Keep sautéing till the mix comes out of the pans (non sticky stage and the ghee oozes out).
      • Add cinnamon powder, vanilla essence and a pinch of salt. Mix well, then add crushed almonds, mix well and take off the flame.
      • Add biscuits to the dates mix and mix well till it is evenly incorporated.
      • Take a tray and grease it with melted butter. Spread the mix in the tray and level it evenly
      • Cool and slice to your desired shapes and serve. Garnish with cashew nuts.
      Tried this recipe?Let us know how it was!

    • Fusion Delight

      Fusion Delight

      Recipe submitted by Hetal Malde

      Fusion Delight

      Fusion Delight

      My Fusion Delight pie is a great way to enjoy an almost healthy and guilt-free dessert. This pie consists of several layers of delightful goodness that is sure to please almost everyone. Give it a try.
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      Prep Time 30 minutes
      Cook Time 41 minutes
      Course Dessert
      Cuisine Indian
      Servings 15 Pies

      Ingredients
        

      • 3 cups grated carrots
      • 1 cup milk
      • 1/2 tin condensed milk

      For pie crust :

      • 1 1/2 cup digestive biscuits
      • 1 tbsp powder sugar
      • 2 tbsp butter
      • A few drops of milk

      For Cinnamon spiced Apple sauce:

      • 4 cups Apple juice
      • 1/2 cup sugar
      • 2 tsp ground cinnamon

      Instructions
       

      For carrot pudding :

      • Put all ingredients together in a heavy bottom vessel and cook till it becomes thick like pudding.

      For pie crust :

      • Just mix all the ingredients in a bowl.

      For Cinnamon spiced Apple sauce:

      • Combine apple juice and sugar. Then heat it on high flame till reduces half. Then put cinnamon powder and let it cool down.

      Notes

      Arrangements:
      Arrange paper cup liners in a muffin tray and fill each with half of the pie crust mix. Press the crumbles slightly to make a firm pie crust. Then put little cinnamon spiced sauce and top it with carrot pudding and press it with the back of a spoon.
      Then sprinkle some crushed pistachio for garnishing and give a delight with spiced sauce again.
      Tried this recipe?Let us know how it was!

    • Eggless Vanilla Cake with Strawberry Sauce

      Eggless Vanilla Cake with Strawberry Sauce

      Eggless Vanilla Cake with Strawberry Sauce

      Eggless Vanilla Cake with Strawberry Sauce

      Eggless Vanilla Mini Cakes, they are simply delicious sweet snack. These cakes are moist and soft with the perfect amount of sweetness. The vanilla cake is nicely paired with hot strawberry sauce as a dessert.https://manjulaskitchen.com/category/recipes/desserts/
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      Prep Time 20 minutes
      Cook Time 24 minutes
      Course Dessert
      Cuisine Indian
      Servings 6 mini Cakes.

      Ingredients
        

      • 1-3/4 cup all-purpose flour (maida or plain flour)
      • 4 tablespoons corn starch
      • 1 1/2 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 cup unsalted butter room temperature
      • 1 cup sugar
      • 2 teaspoons vanilla extract
      • 1/2 cup yogurt room temperature
      • 1 cup milk room temperature

      Strawberry Sauce

      • 1 cup raspberry, use fresh or frozen
      • 1-1/2 cup strawberry, use fresh or frozen
      • 1/4 cup fresh orange juice
      • 1 tablespoon corn starch
      • 3/4 cup sugar

      Also Need

      • Cake molds

      Instructions
       

      • Preheat oven to 350 degree F.
      • Sieve flour, corn starch, baking soda, baking powder and salt, set aside.
      • In a bowl, cream the butter and sugar until creamy using the electric mixer on low speed. Do not over beat.
      • Add yogurt and vanilla essence to the butter mix keep mixing on low speed and add the milk slowly. Mix will not be very smooth.
      • Add the flour few spoons at a time into the batter. Keep folding using the whisk, until all the flour is incorporated in to the butter mix, Do not over beat.
      • Scoop the batter into baking molds filling them about 2/3 full.
      • Bake for 20 minutes check the cakes inserting a knife in the center and it should come out clean. It took me 22 minutes.
      • After cakes come to the room temperature take them out from the molds.

      Strawberry Sauce

      • First wash strawberries, and raspberries hulled and slice the strawberries.
      • Combine all the ingredients except corn starch, in a small pot over medium high heat, bring to boil. Mix the corn starch with about 2 tablespoons of water making smooth paste and add to strawberries. This will make sauce creamy and will give thickness to the sauce.
      • Lower the heat to medium cook for 2-3 minutes, stir continually. Turn off the heat and sauce ready.
      • Top the cake with hot sauce. Enjoy!

      Notes

      Notes
      Strawberry sauce is a great sauce for topping pancakes, waffles, ice cream, cakes and more.
      Tried this recipe?Let us know how it was!

    • Seviyan (Vermicelli) Kheer Dessert

      Seviyan (Vermicelli) Kheer Dessert

      Seviyan (Vermicelli) Kheer

      Seviyan (Vermicelli) Kheer Dessert

      Seviyan or vermicelli kheer, is a traditional popular dessert. Seviyans are thin long strings that looks very much like spaghetti however process if different. Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom. Garnish with sliced almonds and pistachios and you have a delicious dish!
      5 from 1 vote
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      Prep Time 5 minutes
      Cook Time 39 minutes
      Course Dessert
      Cuisine Indian
      Servings 6 people

      Ingredients
        

      • 1/2 cup sevia roasted and broken (vermicelli) available Indian grocery stores
      • 7 cups milk
      • 1/2 cup sugar
      • 1/8 teaspoon cardamom powder (ilachi)
      • Pinch nutmeg (jaiphel)
      • About 10-12 saffron strings
      • 2 tablespoons sliced or crushed almonds
      • 1 tablespoons sliced or crushed pistachios for garnishing

      Instructions
       

      • Use a nonstick or heavy bottom frying pan to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat.
      • Add the milk and increase the heat to medium high. After milk comes to boil reduce the heat to medium. Let the milk boil for about 30 minutes, until the milk is creamy and reduced to almost half. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan.
      • Add the sugar, saffron, cardamom, nutmeg, and almonds. Let the seviyan kheer simmer over low heat for about 5 minutes.
      • Turn off the heat.
      • As seviyan kheer cools it will become thicker in texture.
      • Garnish with pistachios. Seviyan can be served chilled or warm.
      Tried this recipe?Let us know how it was!