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!

  • Rava Laddu (Sooji Ladoo)

    Rava Laddu (Sooji Ladoo)

    Rava Ladoo

    Rava Ladoo

    Rava ladoo is a traditional Maharashtrian sweet snack. This is a popular ladoo prepared almost in every household for all the festivals. Rava ladoo is a simple and easy recipe but still exotic. Rava ladoo is made with roasted rava (sooji), coconut, ghee, sugar and nuts.
    4 from 3 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup sooji coarse rava, samolina
    • 1/3 cup coconut powder
    • 1/4 cup clarified butter ghee
    • 3/4 cup fine sugar
    • 2 tbsp cashew crushed
    • 1 tbsp raisins
    • 1/4 tsp cardamom
    • 1/4 cup milk boiling hot

    Instructions
     

    • Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.
    • Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly.
    • Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything mix well. Turn off the heat.
    • Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.
    • Allow the mixture to cool slightly. Make about 14 ladoos little smaller then golf ball, pressing about 1-1/2 tablespoon mixture between your palms. Add little more milk if you are enable to hold the mixture.

    Notes

    Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days.
    You will also enjoy! Puran Poli Maharashtrian specialty, Cereal Chivda a quick snack.
    Tried this recipe?Let us know how it was!
  • Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi (Gajar Ki Burfi)

    Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots. Carrot burfi tastes absolutely divine. Everyone, young and old enjoys traditional homemade methai (sweet snack). Carrot burfi is perfect for all occasions. Gajar Burfi-Delicious fudge made from carrots and milk.
    4 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 2 cups carrot shredded
    • 2 cups milk
    • 1/3 cup heavy cream
    • 1/2 cup sugar
    • 2 tablespoons clarified butter or ghee
    • 1/4 teaspoon cardamom powder
    • 2 tablespoons chopped cashews to garnish

    Instructions
     

    • In a large heavy frying pan bring the milk, cream and carrots to boil over medium high heat.  Do stir occasionally, making sure milk does not burn in bottom of the pan. After milk comes to boil reduce the heat to medium.
    • Let carrot cook for about 25 minutes, until carrot mix become like a lumpy dough. Keep stirring occasionally at the same time keep scraping the sides. Last ten minutes stir continuously otherwise mix will burn from the bottom.
    • Add sugar, after adding sugar mix will become very soft. Cook for about 10 minutes stirring continuously. Mix should be consistency of soft dough, add butter, cardamom and keep stirring for about another 4 minutes. Mix will be very lumpy.
    • Transfer mixture to the greased plate and press firmly into a square shape, approximately 1/2 inch high.
    • Let the burfi sit for at least two hour before slicing I prefer cutting in about 1-1/2 inch squares.
    • For garnishing put one cashew in center of every piece.
    Tried this recipe?Let us know how it was!
  • Sweet (Boundi) Boondi

    Sweet (Boundi) Boondi

    Sweet Boondi

    Sweet (Boundi) Boondi

    Boondies are a mouthwatering snack like dessert. Boondies are small fried round drops made with gram flour (besan). Traditionally ladoos are made from sweet boondies. Ladoos are popular for special party occasions, like graduation, marriage, birth of child etc. I am planning do the boondies with my favorite variations. 
    When I am making boondies my grandkids are fascinated watching, how the little balls are forming, by just pouring the batter through the ladle with holes. Sweet boondies are all time favorite with my family, with little variations of their choice.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 29 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup besan (gram flour) available in Indian grocery stores
    • 1 teaspoon sooji fine (semolina)
    • 1 teaspoon oil
    • Approx. 3/4 cup of water

    For syrup

    • 1-1/2 cup sugar
    • 1 cup water
    • 1/8 teaspoon cardamom powder
    • Few drops of lemon juice

    Oil to deep fry

    • The critical part of boondi making is to use the right kind of flat skimmer, or ladle with several round holes. It is used for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls( Boondies).

    Instructions
     

    • Boil the water and sugar in a sauce pan on medium high heat, stir to dissolve the sugar, lower the heat to low and let it simmer for2 to 3 minutes. Turn the heat off.
    • Mix the besan and sooji. Add water slowly and make the batter to pourable consistency, batter should have no lumps and is very smooth. Add the oil mix it well.
    • Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1” of oil. Oil should be moderately hot, to test the oil drop a batter in the oil, batter should rise immediately without changing color.
    • Hold the skimmer about 2 inches above the oil over the center of the frying pan. Pour some of the batter onto the skimmer to cover all of the holes.
    • Batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes. Add little more water to the batter and start again. Drop enough boondesi into the oil so they just cover the surface of the oil in frying pan in a single layer.
    • Fry the boondies until the sound of sizzling stops and boondies are light gold in color. Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.
    • Before making the next batch of boondies, wipe clean the skimmer. This helps to keep the boondi round.
    • Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between while making boondies.
    • When finished frying the boondies, let them soak in the syrup for few minutes. Add the crushed cardamom to the syrup. Drain the excess syrup. Boondies are ready to serve.

    Notes

    Serving suggestions
    1. For Sweet boondies: Garnish the boondies with sliced almonds and pistachios.
    2. Garnish with chocolate gnash.
    3. Serve with vanilla ice cream.
    4. Other ways to serve boondi:   With yogurt to make raita a popular side dish.
    5. Serve them as salted snack adding chat masala.
     
     Note: To serve Boondies as raita or salted snack do not add the boondi in sugar syrup. They make a crunchy dish.
    Tried this recipe?Let us know how it was!
  • Gulab Jamun

    Gulab Jamun

    Gulab Jamun

    Gulab Jamun (2014)

    Gulab Jamun is easily the most popular and loved dessert in India.  Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup.  Gulab jamun recipe is especially dear to me as it was my very first video showcased on YouTube.  
    To be frank, I never dreamed that I would still be doing what I love seven years later.  Not everyone can say they are truly following their passion.  So in this spirit I decided I would present another version of Gulab Jamun a sweet snack savored by all.  This recipe is simpler than my original recipe, but still delicious.
    5 from 1 vote
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    Prep Time 15 minutes
    Cook Time 19 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup nonfat milk powder
    • 1/4 cup all purpose flour (plain flour, maida)
    • 1/8 teaspoon baking soda
    • 1/2 cup heavy cream, use as needed
    • 1/4 teaspoon cardamom coarsely ground

    For Syrup

    • 1-1/2 cup sugar
    • 1-1/2 cup water

    Other

    • Oil to fry

    Instructions
     

    For Syrup

    • In a pan add water, sugar bring it to boil, stir until the sugar has dissolved. Turn off the heat. Set aside.

    For Gulab Jamun

    • In a bowl, mix milk powder, all purpose flour, baking soda, and cardamom add cream and mix it well. This will be consistency of soft dough, if it is too dry add 1 to 2 spoons of milk as needed not the cream. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Cover and set aside for about 10 minutes.
    • Knead the dough; grease your palm before working the dough.
    • Divide the dough into 18 equal parts and roll them into round balls.
    • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 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 gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them.
    • It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns so they are evenly browned. You can make gulab jamuns in different size and shapeFry until the gulab jamuns become brown.
    • Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling.
    • The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving.

    Notes

    Additional Tips
    1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
    2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
    3. Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
    Tried this recipe?Let us know how it was!
  • Pineapple Berry Kulfi Duo

    Pineapple Berry Kulfi Duo

    Recipe submitted by Namrath

    Pineapple Berry Kulfi Duo

    Pineapple Berry Kulfi Duo

    Pineapple Berry Kulfi Duo is exactly what it sounds like. Its a pineapple kulfi and a berry kulfi served together for an unforgettable taste. A fusion recipe made out of Indian dessert which is sweet as a snack and is rich in flavors be it pineapple or berry.
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    Course Dessert
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    • 1 cup diced pineapple
    • 1/2 cup raspberries
    • 1/2 cup blackberries
    • 2 cups cream
    • 2 cups evaporated milk (or 3 cups of milk evaporated, this recipe shows the step)
    • 1 cup sweetened condensed milk
    • Sugar if needed

    Instructions
     

    For the pineapple Kulfi

    • Puree the pineapple pieces and strain the puree to remove any fiber. Make sure you have 1 cup of fine puree.
    • Heat 3 cups of milk in a vessel on medium heat; keep stirring every 2-3 mins. After about 30-40 mins, milk will reduce to 75% of its original volume. When it's done, you will have 2 cups of evaporated milk; keep 1 cup for pineapple kulfi and another cup for berry kulfi. To skip this step, you can get canned evaporated milk instead.
    • Once the milk cools down to room temperature, whisk 1 cup cream, 1 cup evaporated milk, 1/2 cup sweetened condensed milk, pineapple puree together.
    • Taste the mixture to check for sweetness, add sugar if needed. Pour the mixture into mini dessert bowls, and put them in freezer for 6-8 hours.

    For the Berry Kulfi

    • For the berry kulfi, blend the raspberries and blackberries and strain the mixture into fine puree.
    • Whisk 1 cup cream, 1 cup evaporated milk, and 1/2 cup sweetened condensed milk and 1 cup berry puree together.
    • Taste the mixture for sweetness and add sugar if needed. Pour the mixture into mini dessert bowls and place them in freezer. Let them freeze for 6-8 hours.
    • Once the freezing time is done, to remove the kulfis, place the mini bowl in hot water for about 10-15 seconds and then hold it between roll it between both your palms holding on the sides, this lets the kulfi to come out easily from the mini bowl. For garnish, any fruit or fruit sauce goes well with it.
    Tried this recipe?Let us know how it was!
  • Sweet Potato Laddu

    Sweet Potato Laddu

    Recipe submitted by Aarti Sharma

    Sweet Potato Laddu

    Sweet Potato Laddu

    Sweet Potato Laddu is a delicious and simple dessert recipe to make.  Everyone is sure to ask for seconds. It can also be served as a sweet snack for laddu is everyone's favorite
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 2 Cups  Sweet Potatoes (boiled and mashed)
    • ¾ Cup Sugar – (add or less as per your taste)
    • 3 Tbsp Grated Coconut – (for filling) + 1 tbsp (for garnishing)
    • ½ tsp Green Cardamom Powder
    • 2 Tbsp Almonds & Cashews (coarsely crushed)
    • 10 to 15 Raisins
    • ¼ Cup Ghee

    Instructions
     

    • Heat ghee in a non-sticky pan. Add mashed sweet potatoes and sauté for 12-15 mins.
    • Add grated coconut, green cardamom powder, almonds & cashews, raisins and sugar. Mix well.
    • Keep stirring until the mixture comes together as a single mass.
    • When the mixture is still warm, shape them into small balls.
    • Put grated coconut in a plate and roll the balls over it.
    • Place them in the fridge for 10-15 mins and serve.
    Tried this recipe?Let us know how it was!
  • Nariyal Mewa Paak Dry Fruit Delight

    Nariyal Mewa Paak Dry Fruit Delight

    Recipe submitted by Sonika Maheshwari

    Nariyal Mewa Paak (Dry Fruit Delight)

    Nariyal Mewa Paak (Dry Fruit Delight)

    Nariyal mewa paak is loaded with nuts and is must to make in many North Indian houses during Janmashtami. It is basically made with coconut and dry nuts along with sugar and water. It very easy to make and offered as prashad to Lord Krishna.
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    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup Unsweetened grated coconut
    • ¼ cup Lotus seed (makhane)
    • 1/3 cup Almonds
    • 1/3 cup Cashews
    • 1/3 cup Raisins
    • 1/3 cup Pistachios + Walnuts
    • 1 tbsp Poppy seeds
    • 2 tbsp Melon seeds (optinal)
    • 1 tbsp ghee

    For Sugar syrup:

    • 1 ½ cup Sugar
    • ½ Water
    • 1/8 tsp Cardamom powder
    • 1/8 tsp Black Pepper Powder

    Instructions
     

    • Grease a baking sheet/thali/tray with ghee and keep it aside.
    • Take a heavy bottom pan and dry roast all dry fruits separately, as each nut have different roasting time.
      Dry roast lotus seeds for around 2-3 minutes on low flame.
      Dry roast cashews and almonds together for around 3-4 minutes on medium flame.
      Dry roast pistachios, raisins and walnuts together for 2-3 minutes on medium flame.
      Roast coconut with 1 tbsp of ghee on medium flame for around 2-3 minutes or until you get a roasted coconut aroma.
    • Coarsely chop all nuts either in food processor or on chopping board.
    • Mix all roasted nuts and coconut together, and keep them aside.
    • In a large pan or kadhai, mix sugar and water and cook it for 5-6 minutes on medium flame so that single thread consistency of sugar syrup is reached. Keep stirring the mixture in between. (Place 1-2 drops of syrup between your thumb and index finger, rub it slightly and try to stretch between thumb and finger, if a single thread is seen in between, then syrup is ready. Otherwise cook the syrup a little more)
    • Add cardamom and black pepper powder in the syrup and mix well.
    • Add all the mixed nuts and coconut, and mix well quickly. Switch off the flame at this point.
    • Quickly spread the mixture on greased sheet as evenly as possible and let it set for 1 hour.
    • Once the mixture is set, cut into desired shapes either square or diamond.

    Notes

    Notes:
    1. Any kind of dry fruit can be used in the recipe.
    2. If you want, all the dry nuts can be roasted at once but I prefer roasting them individually.
    3. Sometimes I also add charoli and edible gum (gond) while making paak, but these are optionally.
    4. Single thread Sugar syrup consistency is very important in this recipe for setting the paak. If while spreading the mixture you feel the mixture is little dry, then few teaspoon of water can be added. Even after this, if your paak is not setting, then reheat the mixture in the same pan and again spread it in the greased tray. Setting of paak depends on the sugar syrup consistency.
    Tried this recipe?Let us know how it was!
  • Modak – Sweet Rice Dumpling

    Modak – Sweet Rice Dumpling

    Modak – Sweet Rice Dumpling

    Modak – Sweet Rice Dumpling

    Modak is a delicious sweet steamed rice dumpling filled with coconut and nuts. It is also vegan and gluten free. This is a very popular sweet for Ganesh Chaturthi festival which is a celebration in western and south India.
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Course vegan
    Cuisine Indian
    Servings 10 modak

    Ingredients
      

    For Dough

    • 1/2 cup rice flour
    • 1 cup water
    • Pinch of salt
    • 1 teaspoon oil

    For Filling

    • 1/3 cup freshly shredded coconut; I am using frozen shredded coconut this works well, available in Indian grocery stores
    • 3 tablespoons almonds coarsely ground
    • 3 tablespoons jaggery finely chopped, gur (unrefined cane sugar) available in Indian grocery stores
    • 1/8 teaspoon cardamom powder
    • 1 tablespoon oil

    Instructions
     

    • Use a small frying pan, over low heat, and dry roast almonds for about one minute. Add oil, coconut and jaggery cook stirring continually until jaggery has melted and mixture becomes like soft dough, this should take about three to four minutes. Set aside.
    • Boil the water in a pan with salt and oil, after water comes to boil lower the heat to low and add the rice flour, mix it well. Remove from the heat and cover the pan. Let it sit for about fifteen minutes or until it is warm.
    • Take the rice flour mixture in a bowl, lightly oil your palm and knead the dough to make soft pliable dough. Dived the dough into 10 equal parts, and make them into smooth balls.
    • Take one part of the dough and with your fingers flatten the edges to about three-inch in diameter, leaving the center a little thicker than the edges.
    • Place one teaspoon of the filling in the center. Sealed the filling shaping it into dome shape. Proceed to make all modaks same way.
    • Steam the modaks in covered pan over medium heat about 10 minutes; finished modak will have a little shiney glazed.
    Tried this recipe?Let us know how it was!

     

  • Fruit Delight Cake

    Fruit Delight Cake

    Recipe submitted by Joy

    Fruit Delight Cake

    Fruit Delight Cake

    If you love papayas, then you will love this Fruit Delight cake made with chunks of papaya. You can top this cake with any kind of berry. Its a dessert known for its perfection which can be a great alternative cake during Christmas.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    To make the cake:

    • 1 ¼ cup vegetable oil
    • 2 cup sugar
    • 4 tbsp butter
    • 2 cup all purpose flour
    • 2 tsp . cinnamon
    • 2 tsp . baking soda
    • 2 tsp . baking powder
    • 1 tsp. salt
    • 2 cup ripe papayas, diced
    • 1 cup walnuts, chopped

    To make the Icing:

    • 8 oz. cream cheese, softened
    • 1 cup butter, softened
    • ¾ cup confectioner’s sugar
    • 2 2 tsp. vanilla extract

    For icing: whipped cream

    For topping: Varieties berry fruits

    Instructions
     

    • Preheat oven to 350 degrees.
    • Generously grease a 9×13-inch baking pan.
    • In a mixing bowl; whisk together oil, sugar and butter.
    • Add dry ingredients stirring to combine well. Stir in papaya and walnuts.
    • Transfer into prepared pan.
    • Bake 30-40 minutes.
    • Cool before icing. In a mixing bowl; cream together cream cheese, butter, sugar and vanilla well.
    • Spread icing over cooled cake and top it with berries.
    Tried this recipe?Let us know how it was!
  • Layered Papaya and Raspberry Mousse

    Layered Papaya and Raspberry Mousse

    Recipe submitted by Namratha

    Layered Papaya and Raspberry Mousse

    Layered Papaya and Raspberry Mousse

    Layered Papaya and Raspberry Mousse is a delicious dessert that is sure to impress your guests and family alike at parties and festive occasions.
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    Course Beverages
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 1 small sized Papaya, peeled and diced
    • 2 cups of fresh/frozen raspberries
    • 2 cups of whipping cream
    • 1 cup of powdered sugar
    • 3 teaspoons of unflavored vegetarian gelatin
    • 1/2 cup of water

    Instructions
     

    • Puree the diced papaya pieces into thick juice. Make sure its blended very fine.
    • Check the sweetness of the juice, and add sugar if needed.
    • Add 1 and 1/2 teaspoon of gelatin slowly in warm water stirring it simultaneously. Let it sit for a couple of minutes.
    • Heat a heavy bottom vessel on low heat and once slightly hot, add the papaya juice, 1/4 cup of water and 1/2 cup of powdered sugar. Stir it well.
    • Stir the papaya mixture for about 2-3 minutes and when the juice starts to bubble, add the gelatin mixture and stir it in until it dissolves completely. Turn off the heat.
    • Let the papaya mixture cool down to room temperature.
    • While the papaya mixture cools down, puree the raspberries and sieve the puree to get rid of the seeds. The juice should be fine and smooth.
    • Add 1 and 1/2 teaspoon of gelatin slowly in warm water stirring it simultaneously. Let it sit for a couple of minutes.
    • Heat a heavy bottom vessel on low heat and once slightly hot, add the raspberry juice, 1/4 cup of water and 1/2 cup of powdered sugar. Stir it well. This will get heated quicker than the papaya juice as it's consistency is thin.
    • Stir the raspberry mixture for 1 minute on low heat and when the juice is just hot, add the gelatin mixture and stir it in until it dissolves completely. Turn off the heat.
    • Let the raspberry mixture cool down to room temperature.
    • Now, whisk about 1 cup of whipping cream until soft peaks form. Fold in the cream into the papaya mixture until the mixture is thick enough and creamy.
    • Then, whisk remaining 1 cup of whipping cream until soft peaks form. Fold in the cream into the raspberry mixture until the mixture is thick enough. Check the taste of the mixture for sweetness as raspberries will have the tart, add more sugar according to your taste.
    • Now, take shot glasses and spoon the papaya mixture half way through the glass and spoon the rest half with raspberry mixture. You can also use piping bag to place it in the glass.
    • Refrigerate for at least 4-5 hours or until the mousse is set.
    Tried this recipe?Let us know how it was!
  • Papaya Berry Kulfi

    Papaya Berry Kulfi

    Recipe submitted by Amy Raymond

    Papaya Berry Kulfi

    Papaya Berry Kulfi

    Papaya Berry Kulfi is a delicious papaya take on Mango Kulfi. This is an easy to make recipe.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 cup sweetened condensed milk
    • 1 cup papaya, chopped
    • 1/2 cup strawberries, hulled and halved
    • 1/2 cup whole milk
    • 1/8 cup blanched, slivered almonds

    Instructions
     

    • In a blender, combine sweetened condensed milk, all of the fruit, and the milk. Blend to combine thoroughly.
    • Add almonds and pulse 4-5 times, just enough to chop and mix in the nuts.
    • Pour this mixture into molds or a shallow freezer-safe dish. Cover and freeze at the lowest temperature possible.
    • To unmold, let containers sit for a few minutes at room temperature. Run a knife around the edges of the molds, or dampen an ice cream scoop or strong spoon.
    • Pry or scoop out the delicious cream; top with more fruit or nuts if desired.
    Keyword 2 Minutes Dessert
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  • Tropical Papaya-Chia pudding with Mixed berry Coulis

    Tropical Papaya-Chia pudding with Mixed berry Coulis

    Recipe submitted by Shreya Sinha

    Tropical Papaya-Chia Pudding

    Tropical Papaya-Chia pudding with Mixed berry Coulis

    Tropical Papaya-Chia Pudding is a very simple pretty much no cook dessert made with fresh ingredients. It can be made a day in advance and chilled overnight or made right away when you have party guests. It is especially good to serve after a healthy meal as papaya’s digestive qualities combined with ginger juice help cleanse the body. The recipe also calls for chia seeds, which are considered as super food seeds. They are high in antioxidants, Omega-3s, fiber and calcium. Chia seeds may be added to other foods as a topping or put into smoothies, breakfast cereals, energy bars, yogurt, made into a gelatin-like substance, or consumed raw. The coulis is a thick sauce made from the pureed berries with a hint of spices like cloves and cardamoms. It’ll add a bit of tartness to the pudding flavor and also contrast with the orange yellow pudding for presentation. The coulis can also be drizzled over ice-cream.
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    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the Mixed Berry Coulis:

    • 12oz /2 cups of mixed fresh or frozen berries (raspberry/blackberry/strawberry/blueberry)- You can use any berries you like or mix & match them
    • 5 tablespoons sugar – my berries were very sweet so didn’t need more sugar but you can always adjust depending on the sweetness desired
    • ½ lime juice (approx. 1 tablespoon)
    • ½ tablespoon lime zest
    • 4 cloves
    • 1 teaspoon of cardamom powder or 2 fresh green cardamoms
    • ¼ cup water

    For the Papaya pudding:

    • 2 cups diced ripe papaya chunks (chilled for at least 2 hours)
    • Juice from an inch of ginger piece approx. 1 tablespoon- to get the juice grate the ginger and then press it between your fingers to yield the juice and discard the flesh
    • ½ cup chilled coconut milk – you can also use almond milk if you like
    • 1.5 tablespoons of organic chia seeds
    • One scoop of vanilla ice-cream

    For garnish:

    • few papaya balls made with melon baller or toasted coconut or fresh berries of your choice

    Instructions
     

    For the Mixed berry coulis:

    • Put all of the ingredients in a medium saucepan and cook on medium heat for 10mins. Keep stirring in between.
    • Cool the above mixture for 20mins and blend in a blender.
    • Sieve the blended mixture through a strainer; make sure to push down on the solids.
    • You will get a thick sauce; chill it in the refrigerator for 1 hour before using.

    For the Papaya pudding:

    • In a blender add all the ingredients except the chia seeds and blend to a puree consistency.
    • Check the sweetness if your papaya was not ripe enough and adjust by adding sugar if needed. The papaya I used was very sweet so I did not need any additional sugar.
    • Fold in the chia seeds.

    Notes

    To assemble in dessert glasses or bowls alternate with the pudding and a little bit of coulis in every layer. Garnish with papaya balls made with melon baller or papaya juliennes, toasted coconut flakes, berries or just a swirl of the coulis. This can be served right away and you will get the crunch and texture from the chia seeds. It could also be chilled overnight where the chia seeds would swell to form a gel like consistency and it will get the texture of tapioca pudding.
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  • Coconut Ladoo

    Coconut Ladoo

    Coconut Ladoo

    Coconut ladoo

    Coconut ladoos are a rich, sweet dessert–snack. This is made for many festive occasions. Coconut laddoo is a very simple and easy recipe to make. These are made with few ingredients. Traditionally in Indian households ladoos are served as fudge candies.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 40 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1-1/4 cup coconut freshly grated or frozen
    • 3 cups milk
    • 1/2 cup sugar
    • 1/4 tsp cardamom powder

    Instructions
     

    • Boil the milk and coconut in heavy bottom pan over medium high heat (I am using heavy non stick pan), do stir occasionally.
    • After milk comes to boil reduce the heat to medium and cook for 25-30 minutes, until all the moisture is absorbed and coconut is thick and creamy consistency.
    • Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously, until all the moisture is absorbed. Coconut mix will be thick and crumbly in consistency. Turn off the heat.
    • Spread the coconut mix on the plate and let it cool of to the room temperature.
    • To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Adjust the size of ladoo as you prefer

    Notes

     
    Ladoos are ready to be served; you can refrigerate them for about two weeks.
    Keyword Coconut Candy, Holiday Gift, Kid Friendly, Sweet Snack
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  • Watermelon Cream Jello Cake

    Watermelon Cream Jello Cake

    Recipe submitted by Sree

    Watermelon Cream Jello Cake

    Watermelon Cream Jello Cake

    Impress your party guests by serving them Watermelon Cream Jello Cake. This is a layered dessert consisted of Jello on the bottom and a yummy cream layer on top.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 1/2 cup Watermelon juice(extract juice from the watermelon)
    • 2 teaspoon lemon juice
    • 1 1/2 teaspoon agar-agar
    • 1 can evaporated milk
    • 1 can sweetened condensed milk
    • 1 tsp vanilla extract
    • 1/2 cup whipped cream
    • pinch of red food color

    Instructions
     

    • Dissolve agar-agar in two tablespoons of luke warm water.
    • Mix watermelon juice,agar agar, and lemon juice.
    • Boil for about 2 minutes, mixing continuously.
    • Turn off the heat. Pour into the dish. Let this sit for about 20 minutes.
    • Now again dissolve agar-agar in two tablespoons of luke warm water.
    • Add evaporated milk, sweetened condenced milk, vanilla extract, whipped cream and a pinch of red food colour and mix them well. Pour it over the water melon mix.
    • Refrigerate for about three hours before serving.
    • Cut them by a heart shaped cookie cutter.
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  • Cantaloupe Rice Pudding

    Cantaloupe Rice Pudding

    Recipe submitted by Nisha

    Cantaloupe Rice Pudding

    Cantaloupe Rice Pudding

    Cantaloupe Rice Pudding, also known as kheer, is a delicious gluten free dessert that will complement any main dish. The sweetness of the cantaloupe balances nicely with the nutty flavor of almonds and cashews. This is a must try and comes out as a healthier option by incorporating fruits within the recipe.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1/4 Cup Rice
    • 3 Cups Milk
    • 1 Tbsp Almonds, blanched
    • 1/4 Cup Thick puréed cantaloupe
    • 1/4 Cup Sugar
    • 1/8 Tsp Cinnamon powder
    • 1 Tbsp Chopped cashew nuts / Pecans

    Instructions
     

    • Cook rice with twice the amount water until its well cooked and mushy. Meanwhile blanch the almonds and grind it in a mixer into a smooth paste.
    • Heat a pan and add the puréed almonds. Sauté it in a medium flame until the raw taste goes off.
    • Bring milk to a boil in a heavy bottomed saucepan. Simmer it and keep stirring constantly. Once the milk reduces and thickens, add the cooked rice and the puréed cantaloupe, almonds and sugar.
    • Keep stirring until it reaches a pudding consistency; thick and creamy.
    • Roast the cashews in a Tbsp of ghee and add it.

    Serving

    • Keep it in the refrigerator for an hour or so and serve it chilled.

    Notes

    Additional Notes
    • You can also cook rice with half the amount water and half milk. This gives it a nice creamy taste.
    • The cinnamon powder can also be substituted with cardamom powder. This will yield a slightly different taste.
    • According to the cantaloupe’s sweetness, reduce or increase the amount of sugar mentioned.
    • Keep in mind that adding too much of cantaloupe can overpower the taste of pudding. Minimum quantity will be enough to get its flavour and essence. Always you can add a bit extra if you want.
    • Since the mount of almond is little, you can skip this step and add the almond paste directly in the milk along with cantaloupe purée. I did it separately, just in case if it needed more time to cook.
     
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