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!

  • Mango Paradise

    Mango Paradise

    Recipe submitted by Vaishali Leuva

    Mango Paradise

    Mango Paradise

    Mango Paradise is a delicious layered cake that will delight your party guests. After they've tried this recipe, they will be in a paradise! Mango paradise is a nice sweet snack or dessert that is tasteful and flavorful. A must try recipe for those with a sweet tooth.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    For Cake:

    • 1/2 cup Mango puree or as required
    • 3/4 cup Condensed milk
    • 1/4 cup Yogurt
    • 1/4 cup Oil
    • 1 cup All-purpose flour
    • 1/2 tsp Baking powder
    • 1/4 tsp Baking soda

    For Layer Filling:

    • 1 cup Sugar
    • 1/2 Pear
    • 1/2 Apple
    • 1 ripe Mango
    • 1/4 cup Vinegar
    • 1 tsp. Cinnamon powder
    • 1/2 tsp Nutmeg powder
    • 2 tbsp sultana
    • 1/2 cup roughly crushed cashew & Pistachio

    For MOUSSE:

    • 2 tbsp Feta cheese
    • 1/2 ripe Mango
    • 1 Cardamom or powder
    • 2 tbsp Yogurt
    • 1 tbsp Sugar

    Instructions
     

    For Cake:

    • Pre heat oven at 180 degree C.
    • Mix condensed milk, yogurt and oil whisk it well.
    • Then add all-purpose flour with baking powder and baking soda again whisk and then slowly add mango puree and stir until you get a nice ribbon consistency better.
    • Spread it on greased baking sheet make a thin layer.
    • Bake it for 15 mins.

    For Layer:

    • In a pan add sugar and vinegar brings it to boil.
    • Peel and cut small pieces of apple and pear.
    • Then add pear, apple, nutmeg powder and cinnamon powder, let it cook until pear and apple to be soft then add mango and let it cook until all water evaporate and it gets thick consistency.
    • Then add sultana and dry fruits switch off the stove.
    • Let it cool completely.

    For Mouse:

    • In a mixer jar take feta cheese, cardamom, yogurt, sugar and mango and mix all together.
    • Now assemble, take cake and cut it into medium size rectangles.
    • Place one rectangle cake spread layer filling on it now repeat it one more time.
    • Pore mousse on it and garnish with small mango cubes and enjoy.
    Tried this recipe?Let us know how it was!
  • Coconut Kulfi

    Coconut Kulfi

    Recipe submitted by Poornima Molri

    Coconut Kulfi

    Coconut Kulfi

    Coconut Kulfi is a great take on the traditional kulfi. If you love coconuts, then this recipe is a must try. Its a nice summer recipe and a cold dessert
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 400 ml Coconut Milk – (first pressed milk)
    • 150 ml Condensed milk –
    • 2 tbsp Corn flour –
    • 2 tbsp Almond powder – (heaped)
    • 2 tbsp Desiccated coconut – (heaped)
    • Desiccated coconut mixed with sugar – for garnishing

    Instructions
     

    • In a pan add condensed milk on medium flame.
    • Add coconut milk and let it simmer for 10-12 minutes. You can see the coconut milk coming together with condensed milk.
    • Now add a little water to corn flour and mix it without any lumps.
    • Pour this corn flour mix to the boiling mixture. Keep stirring for another 5 minutes. You can actually see the mixture thickening.
    • Now remove from flame and add almond powder and desiccated coconut. Let the mixture cool to room temperature.
    • Once cooled down, pour this mixture into kulfi moulds and let it set in refrigerator for couple of hours.
    • Unmould the kulfi and roll it in the desiccated coconut mixed with powdered sugar and serve immediately.
    • Chilled coconut kulfi is ready.
    Tried this recipe?Let us know how it was!
  • Coconut Halwa

    Coconut Halwa

    Recipe submitted by Swetha Sudhakar

    Coconut Halwa

    Coconut Halwa

    This coconut halwa turns out very soft and yummy and you will love it as much as my family and friends. Its a nice sweet snack or as a dessert served best during festive occasions.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 1 cup freshly grated coconut
    • 1/4 cup cashew nuts
    • 1/4 cup almonds
    • 1/2 cup sugar (3/4 cup, if you prefer more sweet)
    • 1/2 cup water
    • few saffron strands ( soak them for sometime in 5-6 tbsp of warm milk )
    • 4 tbsp ghee
    • halved cashew nuts, almond flakes & raisins for garnishing (optional)

    Instructions
     

    Method

    • 1. Soak the cashew nuts, almonds in hot water so that skin of almonds can be removed &
    • cashew nuts will become softer.
    • 2. Grind the cashew nuts, almonds & grated coconut with little water to a paste.
    • 3. In kadhai add the sugar, water and mix well; continue to stir on a medium slow flame till
    • you arrive at a one thread consistency (if you pour the mixture from a height it should appear
    • unbroken and flow like syrup and not like water droplets).
    • 4. To this mixture add the ground paste , mix well and reduce flame to sim – stirring in
    • between to ensure that the paste does not stick to the bottom of the pan.
    • 5. Add the saffron & the milk . Mix well so that the halwa gets nice saffron colour.
    • 6. Add the ghee and continue to stir till the mixture leaves the sides of the pan
    • 7.Now switch off the flame, add remaining 1 tsp of ghee and stir for about 3-4 minutes. (this
    • makes the halwa softer when it sets)
    Tried this recipe?Let us know how it was!
  • Strawberry Payasam

    Strawberry Payasam

    Recipe submitted by Divya Ravindran

    Strawberry Payasam

    Strawberry Payasam is a delicious dessert that is made with semolina grains. It's very easy to make and the strawberries add some extra flavor. Its a nice healthy sweet snack that is fun to eat.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 2 Cups Milk
    • 1/2 cup  Semolina
    • 1/2 cup  Sugar
    • 1 cup  Strawberries cut into small pieces
    • 2 Cardomom
    • 2 tsp  Raisins
    • 3 tsp  Cashew cut into small pieces
    • 2 tsp  Ghee

    Instructions
     

    • Boil the semolina in milk .
    • Cook for abt 10 to 15 mins till it thickens a bit
    • Then add the strawberries and cook for about 5 mins
    • Add cardamom powder
    • Fry the cashew and raisins in ghee and add on top.
    • Serve chilled!

    Additional:

    • Even rice can be used instead of semolina!

    Notes

    Father’s Day Note:
    My father’s name is Ravindran. I am proud to be his daughter. The most precious moment with my dad is the day when I got married he gave me so many advises and counselled me on so many stuffs that I was responsible to manage after my marriage. Without his advises I would not have been able to cope up with the post marriage tasks meant to be for a perfect house wife!! Thanks appa for making me feel so proud of you.
    Tried this recipe?Let us know how it was!
  • Lachha Rabdi

    Lachha Rabdi

    Recipe submitted by Abhilasha

    Lachha Rabdi

    Lachha Rabdi

    Lachha Rabdi is a sweet snack, delicious dessert made with milk, nuts, and spices.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 4 cups Milk
    • 3-4 tablespoon Sugar (sweetness as per taste)
    • 1/4 teaspoon Cardamom powder
    • 1/4 teaspoon Saffron
    • 2 tablespoon chopped almonds & pistachios

    Instructions
     

    • Take a big,wide and heavy bottom pan or kadhai.
    • Grease the sides and bottom of the pan with ghee.
    • Add milk in the pan and boil on medium flame.
    • When milk start boiling ,a layer of malai will start forming over the milk.
    • Now take the malai with help of spatula and keep collecting it on the sides of the pan.
    • Collect malai on all the sides and keep stirring the milk in between so that it will not stick in the bottom.
    • Keep repeating the process till the milk reduced to almost 1/3 .
    • Now add sugar and boil for 5 minutes.
    • Add saffron,cardamom and chopped nuts and switch off the flame.
    • Now scrape the malai from the sides of the pan and add in the milk.
    • Let it come to room temperature.
    • Garnish with some nuts and saffron.
    • Refrigerate it for 1-2 hours and serve chilled.

    Notes

    Father’s Day note:
    When I was a kid, I used to sit on small swing in my home and my father used to feed me with his hands everyday. He will never eat before feeding me and used to feed with so love that I can still vividly remember those sweet days.
    Tried this recipe?Let us know how it was!
  • Vegan Jello (Gelatin Free Jello)

    Vegan Jello (Gelatin Free Jello)

    Vegan Jello (gelatin free)

    Vegan Jello (Gelatin Free Jello)

    This is a great vegan recipe for Jello! Jello is a simple easy snack that most kids love. Instead of adding gelatin, I am using Agar-Agar. It is an excellent vegetarian alternative for gelatin. It's a good snack for kids and adults alike.
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    Course Beverages
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup grape juice
    • 1 cup water
    • 1/4 cup sugar
    • 1/2 teaspoon agar-agar powder (available in Indian and Asian stores)

    Instructions
     

    • Dissolve the agar-agar in water, in saucepan combine juice, sugar, and water with agar-agar.
    • Bring it to boil over medium heat. Stir occasionally making sure agar-agar is mixed well. Let it boil for about 2 minutes.
    • Remove from the heat pour into individual cups or molds, or in a small glass tray. Refrigerate for about 3-4 hours.
    • Jello is ready to serve.

    Notes

    Notes
    1. Pour the juice in the dish while it is hot as Jello will start getting set as it cools.
    2. I have experimented many times to give the right texture to the Jello and this combination comes out just right. Adding more agar-agar or not adding water with the juice will make jello very firm.
    3. Store bought orange juice did not work well for this recipe, but fresh orange juice works great.
    Tried this recipe?Let us know how it was!
  • Mawa Paneer Thandai Balls

    Mawa Paneer Thandai Balls

    Recipe submitted by Vaishali Leuva

    Mawa Paneer Thandai Balls

    Mawa Paneer Thandai Balls is both sweet and savory and a great dessert everyone will love.
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    Course paneer
    Cuisine Indian
    Servings 0

    Ingredients
      

    For Stuffing

    • 1/4 cup Condensed Milk
    • 2 Tablespoons Milk Powder

    For Thandai Masala

    • 10 Kernels Almonds
    • 10 Kernels Pistachio
    • 3 Cardamoms
    • 5 Whole Black Pepper
    • 2 Tablespoons Poppy seed
    • 2 Tablespoon Fennel seed

    For Coating

    • 1/2 Cup Condensed Milk
    • 2 Tablespoons Mawa
    • 1/2 cup Crushed Paneer
    • 1 Tablespoon Milk Powder
    • Desiccated coloured coconut for coating

    Instructions
     

    • Grind all Thandai masala in a blender
    • For stuffing, in a non-stick pan mix condensed milk, milk powder and Thandai masala cook on low flame until the mixture leaves the sides of the pan and turn into dough consistency. Remove from fire and set it aside for cooling.
    • For Coating, in a same pan Mix condensed milk, crushed paneer, Milk Powder and mawa. same way cook until the mixture leaves the sides of the pan and turn into dough consistency. Remove from fire and set it aside for cooling
    • Now grease your hand with ghee and make small balls out of stuffing Mixture.
    • Take hand full dough of coating press with your hand than stuff with one ball of stuffing and cover it, make a round ball.
    • Make rest of the balls same way.
    • Coat balls with desiccated coconut and serve.
    Tried this recipe?Let us know how it was!
  • Vanilla Panna Cotta with Mixed Berry Sauce

    Vanilla Panna Cotta with Mixed Berry Sauce

    Recipe submitted by Madhu

    Vanilla Panna Cotta with Mixed Berry Sauce

    Vanilla Panna Cotta with Mixed Berry Sauce is a delicious dessert that can complement any meal be it dinner, lunch or even breakfast.
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 1 cup  Fresh Cream (use fresh cream and not heavy whipping cream)
    • 1 cup  Whole Milk
    • 1/4 cup  Raw Honey / Raw Sugar
    • 1/2 tsp Pure Vanilla Extract
    • 2 tsp  China Grass / Agar Agar ( a vegetarian alternative to gelatin)
    • 3 tbsp  Water
    • 1/2 tsp  Butter
    • 1 cup  Mixed Berries (I used a mix of raspberries, blueberries, tart cherries and blackberries)
    • 1 tbsp  Honey
    • 2 tbsp  Water

    Instructions
     

    • To make the berry sauce, add mixed berries and 2 tbsp water in a pan and cook on low heat for around 10 minutes or till the berries break and a thick sauce forms.
    • Mix the honey and keep aside to cool and then refrigerate. You can add a little bit of lemon juice too to the sauce when it cools down, but I did not add as the cherries were quite tart.
    • Mix the cream and milk together and bring to a boil. Once the mixture starts boiling, remove from heat.
    • Add vanilla and honey. Stir well so that the honey dissolves completely.
    • Boil 3 tbsp water and soak the china grass in the water. Stir well so that it completely dissolves in the water.
    • Use a strainer and add this mixture to milk and cream mixture. Stir well.
    • Take 4 small ramekins and grease with a little butter. Pour the cream mixture in the ramekins and leave it aside to cool.
    • Then refrigerate for at least 4 to 5 hours or overnight.
    • Remove from the refrigerator, loosen the edges a little with a knife and overturn on a serving plate.
    • Drizzle with berry sauce on top and serve.
    Tried this recipe?Let us know how it was!
  • Biscuit Cream Pudding

    Biscuit Cream Pudding

    Recipe submitted by Asha

    Biscuit Cream Pudding

    Biscuit Cream Pudding

    Biscuit Cream Pudding was a dessert that my mother used to make. It's sinful because its loaded with high fat cream, but is absolutely yummy. Biscuit Cream Pudding has layers of biscuit alternated with layers of sweetened whipped cream. Biscuit cream pudding is not a dessert you can make often but it is a dish you should try at least once and goes well with parties and elaborate dinner plans.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 150 ml Heavy cream
    • 15-20 biscuits Milk Biscuits
    • 4-5 tbspns Sugar
    • 1/2 tsp Vanilla essence
    • 1 tsp Instant coffee powder
    • 3/4 cup Water

    Instructions
     

    • Make coffee decoction with instant coffee powder and luke warm water. Let it cool.
    • Freeze the mixing bowl and beater for 2-3 hours.
    • Pour the cream into the mixing bowl and whip the cream using the beater till the cream becomes almost stiff.
    • Add the sugar and whip the cream till it forms soft peaks.
    • Dip the biscuits in the coffee decoction and layer them on a bowl (You can try layering it on an oval plate as well since it might be easier to cut and serve).
    • Spread the cream on top of the layer of biscuits.
    • Now repeat the process with another layer of biscuits followed by cream till the biscuits are over.
    • Ensure that the whipped cream is the top most layer.
    • Refrigerate for 3-4 hours before serving.
    Tried this recipe?Let us know how it was!
  • Rainbow Cupcakes

    Rainbow Cupcakes

    Recipe submitted by Siri

    Rainbow Cupcakes

    Rainbow cupcakes are colorful cakes perfect for spring time. The colors are all natural made with real fruit juice. My daughter loved them. Its a healthy dessert option made with love and passion.
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    Prep Time 45 minutes
    Cook Time 18 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 regular sized cupcakes

    Ingredients
      

    For Basic Eggless Vanilla CupCake Batter

    • 1 1/4 cup All Purpose Flour
    • 1 tsp Baking powder
    • 1/4 tsp Baking soda
    • pinch of Salt
    • 3/4 cup granulated Sugar
    • 1 cup minus 2 tbsp Milk
    • 1/3 cup Oil
    • 1 tbsp White Vinegar
    • 1/2 tsp Vanilla extract
    • Nuts to garnish on top (Optional)

    Instructions
     

    Making the Basic Vanilla Cupcake batter

    • Stir together milk and vinegar and set aside for 5 minutes. The milk should be curdled by the end of it.
    • Sift together the flour, baking powder, baking soda and salt and set aside.
    • Once milk is curdled, whisk oil, vanilla extract and sugar into it till well combined and runny.
    • Make a well in the center of the dry ingredients and pour the wet ingredients into it. Mix till smooth. Do not overmix. A little lumpy is fine as long as everything is mixed well.

    Making the colours (Orange Colour)

    • Juice the grated carrot with 1 tbsp of water. I used a regular Indian mixer to do this.
    • Strain the carrot juice to get the fibrous part out.
    • Keep 2 tbsp of orange juice aside.

    Making the colours (Green Colour)

    • Juice the spinach leaves with 1 tbsp of water
    • Strain the spinach juice.
    • Keep 2 tbsp of green juice aside.

    Making the colours (Red/Pink Colour)

    • Juice the strawberries with 1 tbsp of water
    • Keep 2 tbsp of red/pink juice aside.

    Making the colours (Blue Colour)

    • Place frozen blueberries in a microwave safe bowl and microwave in 30 second intervals till the blueberries burst and the juice starts oozing out. It took me 3 intervals.
    • Allow it to cool.
    • Strain the blueberries juice.
    • Keep 2 tbsp of blue juice aside.
    • Putting it all together

    Method

    • Divide the basic Vanilla cupcake batter into 5 cups. I scooped out 4 heaped tsps per cup.
    • To the batter in the first cup add 1 tbsp of carrot juice and mix well to get orange coloured batter.
    • To the batter in the second cup add 1 tbsp of spinach juice and mix well to get green coloured batter.
    • To the batter in the third cup add 1 tbsp of strawberry juice and mix well to get pink coloured batter.
    • To the batter in the fourth cup add 1 tbsp of blueberry juice and mix well to get blue coloured batter.
    • Keep the batter in the fifth cup uncoloured. This can be used to improve consistency in the other batters or to get a cream layer in the cupcake.
    • Add more juice to improve colour adjusting the consistency so that it doesnt become watery.
    • There are many ways of making the cupcakes clourful.
    • The easiest method is to layer different coloured batters one on top of the other in the cupcake liner.
    • Alternatively place separators in the paper liner and pour different coloured batters in each section.
    • I started out making the separators using card. I made a 4 section one and a 3 section like that. But I found it problematic because the batters bled into other sections easily.
    • Then the hubby gave an idea which turned out to be brilliant. Use crackers/biscuits as dividers. I had Parle-G gluco biscuits on hand and used them. I got 2 sections and 4 section ones using this method.
    • Preheat the oven to 350°F
    • Whatever the method fill the liners to 3/4 full and bake at 350°F for 18 minutes.
    • Cool the cupcakes in the pan for 5 minutes before removing them onto a wire rack and allowing them to cool completely.
    • Decorate with frosting or ganache as desired. The cupcakes turned out so wonderfully coloured that I did not want to cover that up at all.
    Tried this recipe?Let us know how it was!
  • Shahi Toast (Eggless Bread Pudding)

    Shahi Toast (Eggless Bread Pudding)

    Shahi Toast (Bread Pudding)

    Shahi Toast (Eggless Bread Pudding)

    Shahi Toast is rich bread pudding. Toasted bread covered with creamy milk known as Malai its a rich and royal form of dessert. This is delicious quick and easy recipe to make.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 3 slices white bread firm
    • 1-1/2 tbsp unsalted butter
    • 2 cups milk
    • 2 tbsp sugar
    • 4 Green Cardamoms – shelled and the seeds crushed1 tbsp
    • 1 tbsp sliced almonds
    • 1 tbsp sliced pistachios

    Instructions
     

    • Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two.
    • Toast the bread from both sides on the skillet over medium heat until bread is toasted on both sides golden brown and crispy. Set aside.
    • In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. After milk comes to boil this should take about 20 minutes. Wet the pan and have few spoons of water before putting the milk in pan, this will reduce the chances of milk to burn. Make sure frequently stir the milk and scrapes the sides.
    • Add sugar cardamom powder, half the almonds and half the pistachios. Boil for about 3 more minutes, stirring occasionally. Turn off the heat.
    • Assembling Shahi Toast: In serving plate arrange the bread slices; pour the milk over bread covering all sides. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft.
    • Next garnish with remaining nuts.

    Notes

    Suggestion:
    Shahi Toast can be served for breakfast or as a dessert. Any way you serve it will taste fabulous.
    Tried this recipe?Let us know how it was!
  • Chocolate Chili Pepper Mousse

    Chocolate Chili Pepper Mousse

    Recipe submitted by Samantha

    Chocolate Chili Pepper Mousse

    Chocolate Chili Pepper Mousse is a delectable dessert that is served cold. The chili is a perfect complement to the chocolate and provides a perfect little kick without overpowering the dish. If you like spices and chocolate, this is a must try dairy free gluten free dish.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 package of silk tofu, drained
    • 1/3 cup cocoa powder
    • 1/3 cup maple syrup
    • 2 tsp vanilla extract
    • 2 tsp peanut butter
    • 1/4 tsp chili pepper flakes
    • Berries, fresh or frozen

    Instructions
     

    • Throw everything into a blender or food processor, except the berries and blend until smooth. You may want to mix with a spoon after blending to make sure everything is incorporated.
    • Pour into bowls or decorative glasses.
    • Refrigerate for at least two hours. The flavors develop more the longer it sits.
    • Top with the berries or any desired fruit. Also good with vegan whip cream or some crushed nuts. Sprinkle a bit more chili flakes if you like an extra kick.
    Tried this recipe?Let us know how it was!
  • Sweet Potato and Apricot Cheesecake

    Sweet Potato and Apricot Cheesecake

    Recipe submitted by Ayesha Yakoob Al-Yousuf

    Sweet Potato and Apricot Cheesecake

    Sweet Potato and Apricot Cheesecake

    This silken cheesecake with ginger cookies crust is a perfect dessert that encapsulates the flavors of the holiday season. And what's more it's healthy too! Pureed sweet potatoes are an excellent substitute for solid fats while also offering health benefits with extra fiber, vitamins A and C.
    In addition, they also bake well, so this recipe can be easily made egg-less  I usually add just one egg white but for this recipe I have used a little ground flax seeds (omega3s!) The spices add a wonderful flavor and dried apricots add to the fiber and natural sweetness. Enjoy!
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 500 gm Sweet Potatoes, boiled.
    • 100 dried apricots, chopped
    • 10 – 12 10 – 12 stem ginger cookies
    • 3/4 cup All Bran / Oats n Honey b'fast cereal
    • 2 tbsp unsalted butter, melted
    • 220 gm low-fat cream cheese
    • 1 cup plain yogurt
    • 1 tsp ground flax seeds
    • 2/3 cup sugar
    • 1 tbsp whole wheat flour
    • 3-4 cloves, ground
    • 1 inch piece cinnamon, ground
    • ground nutmeg, a pinch
    • 2 tsp vanilla extract
    • Salt, a pinch

    Instructions
     

    • Preheat oven to 150 degrees Celsius. Coat a round baking dish with a little butter and keep ready.
    • Bring 1 cup water to a boil in a small saucepan. Remove from heat, add the apricots and let stand for 10 minutes; drain. Meanwhile, peel and mash the sweet potatoes to a smooth puree
    • In a food processor, combine the cookies and cereal and process until finely ground. Transfer to a bowl, add the butter and mix well. Press this mixture firmly and smoothly into the bottom of the prepared dish. Keep it in the freezer for 10 minutes.
    • Meanwhile, in the bowl of a electric mixer, placed mashed sweet potatoes, cream cheese and yogurt and beat until smooth.
    • Simmer the flax seeds in 2 tbsp water for a few minutes, beat a little and add it to the sweet potatoes mixture. Add the sugar, flour, spices, vanilla and salt and beat well. Add a little water if the mixture is too thick.
    • Sprinkle the apricots over the prepared crust. Pour the sweet potatoes mixture over the apricots.
    • Cover the oven tray with water and bake the cheesecake in the water bath. This prevents burning the crust and ensures the cake is baked gently. Bake for about 30 – 40 mins until the cake is almost set. It may not set completely in the middle. It will set further on cooling. Let it stand for about an hour in the oven. Remove, cool to room temperature, cover with a plastic wrap and chill for at least 3 hours before serving.
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  • Chocolate Gulab Jamuns

    Chocolate Gulab Jamuns

    Recipe submitted by Shweta Agrawal

    Chocolate Gulab Jamun

    Chocolate Gulab Jamuns

    This recipe is the old sweet dish Gulab Jamun but with a new twist: Chocolate Gulab Jamuns. The bitter dark chocolate insides is a perfect balance to the sweetness of Gulab jamuns outside.
    Also I made these with milk powder which was new for me, and they turned out to be very soft and spongy.
    All were surprised and asked me for the recipe. So here it is a sweety savory juicy snack which a favorite dessert of all added with a fusion of western chocolate and Indian Gulab jamun !
    5 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 Cup Milk Powder
    • 1/4 cup  Maida
    • 2 cup  Sugar
    • 1/4 tsp  Baking Powder
    • 1 tbsp  Ghee
    • 1/2 tsp  Cardamom Powder
    • Some chocolate chips
    • Oil for deep frying

    Instructions
     

    • Mix the milk powder with baking powder, maida, ghee and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes.
    • Divide the dough into small smooth balls. Fill chocolate chips in it and cover it with the mixture and make a ball.
    • For preparing sugar syrup add 2 cups of water and cardamom powder to sugar and make half thread sugar syrup.
    • For the syrup after the sugar dissolves in the water, boil the sugar syrup for a few minutes. The syrup is ready.
    • Heat oil in a pan for deep fry the jamuns. Fry the jamuns on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. Soak for 30 minutes.
    • Serve hot or chilled.

    Notes

    Tips
    • Remember softer the dough, softer will be the Gulab Jamuns.
    • You can also fill jam, gulkand, or any nuts in between.
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  • Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (eggless pudding) is one of the easiest Halwa recipes to make. Cardamom and Cinnamon spices give it a delicate and unique flavor. This is a tasty, warm dessert for cold winter months.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 cups sweet potato peeled and mashed
    • 5 tablespoons unsalted butter or ghee clarified butter
    • 1 cup milk
    • 1 cup sugar
    • 1/4 teaspoon freshly ground cardamom (ilachi)
    • 1/4 teaspoon cinnamon powder (dal chini)
    • 1/8 teaspoon of nutmeg (jaifel)
    • 8 cashews broken in small pieces for garnishing (kaju)

    Instructions
     

    Method

    • Boil the sweet potato peel and mash; Sweet potatoes can be cooked in a microwave. Wrap the potatoes in wet paper towel and cook for 7-8 minutes.
    • Heat butter in heavy bottom pan over medium heat. Add sweet potatoes and stir fry by stirring continuously and pressing down for about 8-10 minutes.
    • Add milk and mix it well. After milk comes to a boil cook for 2 minutes, add sugar and cook for additional 6-8 minutes or until Halwa should start leaving the side of the pan. Halwa should be very moist.
    • Turn off the heat and add cardamom, cinnamon, and nutmeg. Mix it well.
    • Serve hot or at room temperature. Garnish with cashews. Halwa tastes best when served hot.

    Notes

     Serving suggestions
    You can serve this as pudding. Serve with vanilla ice cream or over a plain cookies/ biscuits.
    Tried this recipe?Let us know how it was!