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Tag: Gluten Free Desserts

Gluten Free Desserts: Indian Sweets You Must Try
Gluten-free desserts are a delightful way to enjoy sweet treats without the worry of gluten. Indian cuisine offers a plethora of gluten free dessert recipes that are both delicious and easy to make. This article will explore various Indian gluten-free dessert recipes and answer the question, What kind of sweets are gluten-free?
What Kind of Sweets Are Gluten-Free?
Gluten-free sweets are typically made with ingredients that do not contain gluten, such as rice flour, chickpea flour, almond flour, and naturally gluten-free grains. 

These ingredients make it possible to enjoy a variety of gluten free recipes dessert without compromising on taste or texture. Here are some gluten free Indian recipes
Popular Gluten-Free Ingredients in Indian Desserts
1. Rice Flour
Rice flour is a staple in many gluten free dessert recipes. It provides a light and fluffy texture to sweets.
2. Chickpea Flour (Besan)
Chickpea flour is another popular ingredient in Indian gluten-free dessert recipes. It adds a rich flavor and is perfect for making sweets like laddoos. Most of the dishes prepared using this flour turn out to be easy Indian recipes. 
3. Almond Flour
Almond flour is used to add a nutty flavor and a moist texture to gluten free dessert recipes.
Gluten-Free Dessert Recipes to Try
4. Besan Ladoo
Besan ladoo is a classic Indian sweet made with chickpea flour, ghee, and sugar. It is one of the best gluten free dessert recipes that is both easy to make and delicious.
5. Rice Kheer
Rice kheer is a traditional Indian food made using rice pudding made with rice, milk, and sugar. This gluten-free dessert recipe is creamy and satisfying.
6. Almond Halwa
Almond halwa is a rich and indulgent dessert made with almond flour, ghee, and sugar. It is one of the gluten free dessert that you must try.
Easy Gluten-Free Dessert Recipes
For those looking for easy gluten free dessert recipes, here are some quick and simple options:
7. Coconut Barfi
Coconut barfi is a quick and easy dessert made with coconut, sugar, and cardamom. It is a perfect example of gluten free dessert recipes easy.
8. Ragi Ladoo
Ragi ladoo is made with finger millet flour, ghee, and jaggery. This dessert is not only gluten-free but also highly nutritious.
9. Shrikhand
Shrikhand is a creamy yogurt-based dessert flavored with saffron and cardamom. It is one of the easy gluten free dessert recipes that requires minimal ingredients and effort.
Best Gluten-Free Dessert Recipes
When it comes to the best gluten free dessert recipes, Indian cuisine offers a variety of options that are sure to satisfy your sweet tooth:
10. Kaju Katli
Kaju katli is a popular north indian recipe that is most prepared during festival seasons such as diwali or holi. This Indian sweet is made with cashew nuts and sugar. It is a melt-in-the-mouth delicacy and one of the best gluten free dessert recipes.
11. Phirni
Phirni is a creamy rice pudding made with ground rice, milk, and sugar. It is a traditional dessert that is gluten-free and absolutely delicious.
12. Moong Dal Halwa
Moong dal halwa is a rich and flavorful dessert made with split green gram, ghee, and sugar. It is a must-try gluten-free dessert recipe.
Health Benefits of Gluten-Free Desserts
Rich in Nutrients: Gluten-free flours like chickpea flour and almond flour are often higher in protein and fiber compared to traditional flours. 

Easier Digestion: Gluten-free desserts are easier to digest for those with gluten sensitivity, preventing bloating and discomfort. 

Variety: Using different gluten-free ingredients allows for a variety of flavors and textures in desserts.
Tips for Making the Perfect Gluten-Free Desserts
Use Fresh Ingredients: Fresh ingredients enhance the flavor and nutritional value of your desserts. 

Experiment with Flours: Try different gluten-free flours to find the one you like best. 

Adjust Sweetness: Gluten-free flours may require different amounts of sweeteners to bring out the best flavors.
Frequently Asked Questions (FAQs)
What kind of sweets are gluten-free? 
Gluten-free sweets are made from flours that do not contain gluten, such as rice flour, chickpea flour, and almond flour.
How can I make my gluten-free desserts more flavorful? 
Ensure that the ingredients are fresh and experiment with different spices and sweeteners to enhance the flavors.
Exploring Indian Gluten-Free Desserts
Indian cuisine is rich with gluten-free dessert options that are both traditional and innovative. Here are a few more gluten-free dessert recipes to explore:
13. Rajgira Halwa
Rajgira halwa is made with amaranth flour, ghee, and jaggery. It is a nutritious and gluten-free sweet.
14. Sabudana Kheer
Sabudana kheer is a tapioca pudding made with sabudana, milk, and sugar. It is a popular fasting dish that is naturally gluten-free.
15. Thandai
Thandai is a spiced milk drink made with almonds, fennel seeds, and saffron. It is a refreshing and gluten-free beverage.
Conclusion
Gluten-free desserts offer a delicious way to enjoy sweet treats without the worry of gluten. With a variety of gluten free dessert recipes available, you can indulge in your favorite Indian sweets without compromising on taste or texture. Explore these gluten free recipes and discover the joy of gluten-free cooking. For more exciting recipes and ideas, visit Manjula’s Kitchen and enjoy the delightful world of gluten-free desserts.

  • Moong Dal Halwa

    Moong Dal Halwa

    A bowl of rich and creamy Moong Dal Halwa garnished with chopped nuts

    Moong Dal Halwa (vegan)

    Moong Dal Halwa is a delicious and festive sweet from North India. It is a rich, creamy pudding-like dessert. I like Moong Dal Halwa, but it is a long process and for me stirring the halwa was becoming difficult. While trying to make the process easy I also decided to make it vegan. I was happily surprised by the result. This is a must to try the recipe. This recipe will serve 4.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup split yellow Moong dal washed
    • ¼ cup grapeseed oil is my preferred oil
    • ½ cup sugar
    • 1/8 tsp cardamom powder
    • few strands saffron optional
    • 2 ½ cups water

    For Garnishing

    • 2 tsp sliced almonds

    Instructions
     

    • Clean the moong dal rubbing with a moist towel.
    • Boil water and sugar in a pan over medium heat, for about 2 minutes. Remove from heat. Add cardamom powder and saffron set aside.
    • In a heavy bottom frying pan, roast moong dal over medium-low heat. Keep stir-frying till it’s light brown in color and becomes aromatic. Make sure to cook on low heat otherwise dal will not be toasted inside. This will take about 8 minutes. Remove from heat and let it cool to room temperature.
    • Once dal comes to room temperature, grind it to a powder lightly grainy.
    • In a heavy bottom frying pan, add oil and roasted moong dal powder, mix it well, and again roast over medium low heat for about 3 minutes. Dal will become dark in brown. Notes: After adding the syrup color will become a little lighter.
    • Add syrup to the dal, a little at a time. The syrup will splatter as you are adding syrup, keep stirring and mix it well, cook for 2-3 minutes. Halwa should be the texture of soft sticky dough.
    • Serve the halwa warm.

    Notes

    If you are not vegan and want to use clarified butter (ghee), replace the oil with 1/3 cup of ghee rest of the recipe remains the same.
    I have tried many different oils and vegan butter, but I prefer grape seed oil. It has become a preferred oil to make any vegan dessert.
    For making the halwa, traditional way is a long process and requires lots of work from the hands. For me, stirring the halwa was becoming difficult. You must soak dal for a few hours and grind it to a smooth paste. Then, cook over low heat with ghee, stirring continuously for about 40 minutes. The whole process not including soaking dal takes about one hour.
    If you enjoy Indian sweets and you are on the dairy-free diet you should also try:
    Tried this recipe?Let us know how it was!

    Indulge in the Richness of Vegan Moong Dal Halwa

    Moong Dal Halwa is a classic Indian dessert known for its rich flavour and indulgent texture. This vegan version of Moong Dal Halwa is a perfect way to enjoy the traditional dessert while adhering to a plant-based diet. In this article, we’ll explore the essence of this delightful vegan moong dal halwa recipe, its origins, health benefits, and tips for making it at home.

    The Essence of Vegan Moong Dal Halwa

    The vegan moong dal halwa is made with split yellow moong dal (lentils), grape seed oil or other instead of ghee and a blend of aromatic spices. This dessert is known for its creamy texture and rich taste, making it a perfect treat for festive occasions or any time you crave something sweet and indulgent.

    Origins and Cultural Significance

    Moong Dal Halwa has been a staple in Indian households for centuries, often prepared during festivals and special celebrations. This dessert is particularly popular in North India, where it is enjoyed during winter months to provide warmth and nourishment. The vegan version retains all the traditional flavours and textures while offering a plant-based alternative.

    Tips for the Perfect Vegan Moong Dal Halwa

    Soak the Lentils: Soaking the moong dal overnight or for at least a few hours helps in reducing the cooking time and achieving a smooth texture for the halwa.

     Use High-Quality Ingredients: Using fresh and high-quality ingredients like organic coconut milk, pure saffron, and freshly ground cardamom will enhance the flavour of the vegan moong dal halwa recipe.

    Patience is Key: Cooking moong dal halwa requires patience as it needs to be cooked on low heat with constant stirring to prevent sticking and ensure even cooking.

    Health Benefits of Moong Dal Halwa

    Moong dal is a powerhouse of nutrients, rich in protein, fibre, and essential vitamins. This makes moong dal halwa not just delicious but also nutritious. The use of coconut or almond milk adds healthy fats and a creamy texture without any dairy. For more health-focused recipes, check out Millet Soup (Bajra Raab) and Sweet Potato Chaat.

    Variations to Try

    While the classic vegan moong dal halwa is delightful on its own, you can experiment with various ingredients to create interesting variations. Adding nuts like almonds, cashews, or pistachios can add a delightful crunch to the halwa. You can also flavor the halwa with different essences like rose or kewra for a unique twist. For more creative ideas, explore Vegetable Biryani and Spicy Indian Flour Chips.

    Pairing and Serving Suggestions

    This vegan moong dal halwa is best enjoyed warm, garnished with chopped nuts and a sprinkle of saffron strands. It pairs wonderfully with a cup of masala chai or as a sweet ending to a festive meal. You can also serve it alongside other Indian sweets like Dodha Burfi (Punjabi Milk Fudge) or Sweet and Sour Guava Curry for a delightful dessert spread.

    Frequently Asked Questions

    Q: Can I make this halwa ahead of time?

    A: Yes, the vegan moong dal halwa can be made ahead of time and stored in the refrigerator for up to a week. Reheat it on low heat before serving, adding a splash of coconut milk if needed.

    Q: Is this halwa suitable for freezing?

    A: Absolutely. This halwa freezes well. Simply cool it completely before transferring it to a freezer-safe container. It can be frozen for up to two months. Thaw in the refrigerator overnight before reheating.

    Q: How can I adjust the sweetness of the halwa?

    A: You can adjust the sweetness of the halwa by adding more or less sugar according to your taste. You can also use natural sweeteners like jaggery or maple syrup as alternatives.

    Conclusion

    The vegan moong dal halwa recipe is a fantastic way to enjoy a traditional Indian dessert with a plant-based twist. Whether you’re a seasoned cook or a beginner, this indulgent dessert is sure to impress. With its rich flavours and creamy texture, this dish is perfect for any celebration or a special treat. For more exciting recipes and variations, explore other delightful dishes like Masala Bell Pepper Curry, Vegetable Biryani, and Spicy Indian Flour Chips. Enjoy the journey of flavors and happy cooking!

  • Chocolate Pudding

    Chocolate Pudding

    A bowl of creamy Chocolate Pudding garnished with chocolate shavings

    Chocolate Pudding

    Chocolate Pudding is a simple and delightful dessert. My son is on a vegan diet and one day he mentioned he was craving a dessert like a chocolate pudding or mousse. I think he was giving me a not-so-subtle hint that he wanted me to experiment with this! I decided to give a try and he was very happy with the results! Soon after that this became a favorite dessert with others in my family. It's funny because my family's favorites keep changing! This is a super simple and easy recipe to make. I can prepare this dessert on demand and with limited notice for my grandchildren, who love to request dishes last minute! This rich chocolatey dessert is vegan and gluten-free. Hope you enjoy!
    This recipe will serve 4
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Dessert
    Cuisine American
    Servings 4 people

    Equipment

    Blendtec Twister Jar (37 oz), Professional-Grade Blender Jar
    Simply Calphalon Nonstick 1-Quart Sauce Pan
    MIU France 7-Piece Stainless Steel Measuring Cup Set

    Ingredients
      

    • 1 ½ cup sweet potato peeled and sliced
    • ½ cup coconut milk full fat, chilled
    • 4 Tbsp cacao powder
    • 4 Tbsp sugar
    • 2 tsp vanilla extract
    • ¼ tsp cinnamon powder

    Instructions
     

    • Steam the sweet potato until soft.
    • Drain the water and wash with cold water, and pat dry them.
    • Place sweet potato, cacao, sugar, coconut milk, vanilla and cinnamon into blender and blend until smooth.
    • Take out the Chocolate Pudding into a covered bowl.
    • Refrigerate for at least an hour before serving.

    Notes

    Serving Suggestions
    When it is fully blended, scoop the Pudding into the individual serving bowls and refrigerate for an hour. Remove the Pudding from the refrigerator after it has chilled. Serve the Pudding with your choice of topping. I like to garnish with sliced almonds. You may top with fresh fruit, or seeds. Also, chocolate pudding tastes great as a dip or spread.
    Suggested Recipes
    Tried this recipe?Let us know how it was!
  • Vegan Rice Kheer

    Vegan Rice Kheer

    Three bowls of creamy Vegan Rice Kheer garnished with pistachios, saffron, and chopped nuts

    Vegan Rice Kheer, Payasam

    Kheer is a very traditional Indian dessert and is enjoyed by people of all ages. Kheer is made in many different ways using rice, different nuts, and vegetables but milk is the main ingredient to make kheer. I have been wanting to make rice kheer for my son who happens to be vegan and loves kheer. This is my version of vegan kheer: instead of milk, I used almond and coconut milk. After trying many different dairy free milk, this was the best combination I enjoyed. This recipe is also quick and easy to make and is delicious. You don’t have to be vegan to enjoy this kheer.
    This recipe will serve 4.
    4 from 8 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 ½ cup cooked rice
    • 3 cup almond milk unflavored
    • 2 cup coconut milk or 14 oz can
    • ⅓ cup sugar
    • 2 Tbsp almonds sliced
    • 2 Tbsp pistachios crushed
    • 1 Tbsp raisins
    • ¼ tsp cardamom powder
    • Few strands of saffron

    Instructions
     

    • Lightly mash the cooked rice.
    • Use heavy bottom pan to make kheer. Put all the ingredients except saffron, in the pan, rice, coconut milk, almond milk, sugar, almonds, pistachios, raisins, and cardamom powder.
    • Mix it well and bring it to boil on medium high heat.
    • After the kheer is boiling, lower the heat to low-medium and let it cook for about 20 minutes. Do stir the kheer a few times in between to scrapes the sides of the pan.
    • I prefer the thicker consistency of kheer just like porridge consistency, but you can adjust the consistency of the kheer to your taste. Turn off the heat. The kheer is now ready,
    • Add a few strands of saffron on the top. You can serve this vegan rice kheer warm or chilled.

    Notes

    Please check out my other vegan dessert recipes namely:
    Tried this recipe?Let us know how it was!
  • Dates and Nuts Bar

    Dates and Nuts Bar

    A platter of homemade Dates and Nuts Energy Bars, topped with sesame seeds and pumpkin seeds, arranged neatly on a white plate with a yellow background.

    Dates and Nuts Energy Bar, Healthy Bar, All-Natural Nutritional Bar

    2020 is the start of a new decade and like most people I’m sure you have thought about eating clean and healthy. My next recipe is for any new year resolutions and is called “Dates and Nuts Bar”. This healthy gluten-free energy bar is also vegan and sugar-free. The bars have a great nutty texture that tastes so delicious. This yummy treat is so satisfying for any sweet cravings!
    Because we all live busy lives, these bars make great snacks because they are so easy to take on the go. You can even give them to your kids as an after -school snack.
    Because dates are so sweet, they provide the perfect natural alternative to added sugars. They are sure to be a hit with friends who are avoiding sugar but still crave something sweet.
    Try these bars as a healthy alternative to cookies and other sweet treats. You will feel amazing.
    3.34 from 6 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Snack
    Servings 16 pieces

    Ingredients
      

    • 1 ½ cup pitted dates cut into small pieces
    • 2 Tbsp cocoa powder
    • ⅓ cup coconut powder
    • ⅓ cup flax seed meal
    • ⅛ tsp sea salt
    • ½ cup roasted Walnuts roughly chopped
    • ½ cup roasted Almond roughly chopped
    • ½ cup roasted Cashews roughly chopped
    • 2 tsp sesame seeds
    • 2 tsp pumpkin seeds

    Instructions
     

    • Soften the chopped dates in microwave for 30 seconds, doing this makes dates soft and easy to work.
    • Blend the dates in the food processor until they become to the paste, this should take about 15 seconds. Add flex seed meal, and cocoa powder and salt to the food processor and blend it until all the ingredients incorporated. This should take about 15 second.
    • Add the roasted and chopped nuts walnuts, almonds, and cashew nuts. Blended it until all the ingredients incorporated, but nuts should be still chunky this should take about 20 seconds of blending.
    • Remove the mix from food processor, and make it into 2 balls, roll it into about 1/4-inch-thick, sprinkle the sesame seeds and pumpkin seeds to the rolled bar and lightly press the seeds, so they stay into the bars. Cut them into your desire shape. I decided to cut them in bars.

    Notes

    These are some more healthy choice you would like to know Quinoa salad, Stuffed karela, Lentil Vegetable soup, Mango panna cotta
    Keyword All Natural, Almonds, Badam Burfi, Besan ki barfi, Candy, Cocoa Powder, Coconut, coconut Ladoo, Cooking Video, Dates Bar, Delightful, Diabetic, Flax Seed Burfi, Flax Seeds, Gluten Free, Gourmet food, Homemade, Jain Food, Kid Friendly, Lunch Box, Natural Alternative, Nutritional Bar, Nutty, Quick And Easy, Sattvik Food, Snack, Sugar Free, Swaminarayan, Sweet, Vegan, Walnuts
    Tried this recipe?Let us know how it was!
  • Chocolate Ganache Toast

    Chocolate Ganache Toast

    Four slices of toasted bread topped with chocolate ganache and various toppings: sliced almonds, shredded coconut, banana slices, and strawberry halves.

    Chocolate Ganache Toast

    Chocolate Ganache Toast is a delicious rich chocolate ganache spread over buttery toasted bread. The chocolate ganache is so simple to make with heavy cream and a hint of vanilla. This is a mouthwatering treat which can be served as a snack or even a dessert. You can even make this recipe with your children as it is so easy! You can make this treat in a variety of different ways, even with fresh fruit. This recipe has wonderful flavor combinations that appeals to all ages.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Dessert, Snack
    Cuisine Fusion
    Servings 4 people

    Ingredients
      

    For Toast

    • 8 thin slices of French bread
    • 2 Tbsp melted butter

    For Chocolate Ganache

    • ½ cup chocolate chips semi-sweet
    • ⅓ cup heavy cream
    • 1 tsp vanilla essence

    For Topping

    • 2 Tbsp sliced almonds
    • 2 Tbsp coconut powder
    • Few pieces thinly slice strawberries
    • Few pieces thinly sliced banana
    • 1 tsp sea salt

    Instructions
     

    For Toast

    • Lightly butter the bread from both sides and toast to make them crisp.

    For Ganache

    • Place chocolate in a bowl and add the vanilla essence.
    • Bring the heavy cream to boil and turn off the heat. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy.
    • As ganache cool it will become little thick in consistency.

    For Serving

    • Spread Chocolate Ganache generously over toasted bread and garnish with your choice of topping.
    • Sprinkle a pinch of salt, this adds a sophisticated touch.
    • Sample a few of these suggested ways to make chocolate toast and find your favorite.

    Notes

    You will also enjoy some of these simple recipes, Homemade Hot Chocolate, Palak Puri, Baked vegetable Idli
    Keyword Chocolate Ganache Bites, Dessert, Homemade, Kid Friendly, Party Snack, Quick And Easy, Sophisticated, Tea Time Snack, World Class Recipe
    Tried this recipe?Let us know how it was!
  • Pineapple Sheera

    Pineapple Sheera

    Four glass bowls filled with pineapple sheera, garnished with chopped pistachios.

    Pineapple Sheera (Sooji ka Halwa)

    Delicious Pineapple Sheera or Halwa. This delicious combination of flavors is sure to please. Sweet and sour pineapple sheera really compliments Sooji halwa nicely to make a unique dish! Especially on holiday times I enjoy making one dessert which I can serve many ways. Sooji sheera and pineapple sheera I will serve combining both and top with ice cream, drizzle with chocolate ganache, forming them small bite size cake. You can also serve them individually with some garnishing. any way you decide to serve this will have wow factor with adults and kids. I will like you to share with some other serving ideas.
    5 from 3 votes
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Pineapple Sheera

    • ¼ cup fine sooji rava, semolina flour
    • 2 Tbsp ghee clarified butter
    • ½ cup pineapple crushed, unsweetened canned pineapple
    • ¼ cup sugar
    • ½ cup water
    • Sooji Sheera
    • ¼ cup fine sooji rava, semolina flour
    • 2 Tbsp ghee clarified butter
    • ⅓ cup sugar
    • 1 cup water
    • ⅛ tsp cardamom powder
    • 1 Tbsp almonds sliced

    For Garnishing

    • 1 Tbsp sliced pistachios

    Instructions
     

    Making Pineapple Sheera

    • Drain the water from pineapple and set aside, don’t discard the water, will be used later.
    • Melt the ghee in a frying pan on medium heat. Add sooji and roast stirring constantly this will take about 2-3 minutes. Sooji will have a light sweet aroma, do not brown the sooji. Add the pineapple, mix it well stir for 2-3 more minutes.
    • Add sugar mix well, add pineapple syrup and water mix it well. cook till the water evaporated. Sheera should be the consistency of soft sticky dough. After it will cool off sheera will become little more dry.

    Making Sooji ka Sheera

    • Melt the ghee in a frying pan on medium heat. Add sooji and roast to brown color; stirring constantly this will take about 5 to 8 minutes. After sooji is roasted half the way add almonds and roast with sooji. Sooji should be brown in color and will have a light sweet aroma.
    • Add the sugar, mix add the water slowly to sooji as water will splatter. Add cardamom, turn down the heat to medium low and let it cook for about 2-3 minutes. Sheera should be the consistency of thick batter. Note: as sheera will cool it will be thicker in consistency.

    Notes

    Serving: In an individual serving bowl serve both sheera side by side and garnish with pistachios. Make them in cupcake shape use about 3 oz cups or use the size you prefer. 
    Fill the cups half the way with pineapple sheera and level it, then fill the cup with sooji sheera and let it sit for about 10 minutes. 
    Over the plate take them out upside down, now you have pineapple sheere on the top, or you may keep sooji sheera on the top, garnish with pistachios. 
    I call them Sheera Cake Bites. You also enjoy Paneer Malai Ladoo, Moong Dal Ladoos, Apple vegan cake, Gujia
    Keyword Ananas Halwa, Eggless Dessert, Homemade, Pineapple Halwa, Quick And Easy, Sattvik Food, semolina, Sooji Halwa
    Tried this recipe?Let us know how it was!
  • Mango Panna Cotta

    Mango Panna Cotta

    Mango Panna Cotta

    Mango Panna Cotta

    Mango panna cotta is a delicious, easy, light and refreshing dessert. Mango and coconut milk together makes it a layered, tempting vegan delight that is hard to resist.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    for Cream Layer

    • 1 caup (14 oz) coconut milk unsweetened
    • 1/4 cup sugar
    • 1 tbsp vanilla extract
    • 1-1/2 tbsp agar-agar

    for Mango Layer

    • 1-1/2 cup mango puree, (I used 1-1/2 mango, mango should not be over ripe)
    • 2 tbsp lemon juice
    • 1/4 cup sugar use as needed depend on sweetness of mango
    • 1-1/2 tbsp agar-agar

    Also need a setting/serving dish

    • I am using 5-1/2” x 7-1/2” pyrex/glass rectangle dish. You can also make them in individual serving bowls or glasses.

    Instructions
     

    For Cream Layer

    • In a sauce pan add the coconut milk and sugar, bring it to boil over medium heat. Boil for 3-4 minutes.
    • Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously making sure there are no lumps. Turn off the heat.
    • Whisk the milk for a few minutes and pour into the dish. Let this sit for about 25 minutes before adding the mango layer. Note: as coconut will cool it will be getting firm like jello, before adding the mango layer coconut layer should be firm but not settled all the way completely.

    For Mango Layer

    • In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for 2-3 minutes.
    • Dissolve agar-agar in two tablespoons of luke warm water, add agar-agar to the mango pulp, boil for about 2 minutes mixing continuously, making sure there are no lumps.
    • Turn off the heat, whisk for few minutes.
    • Pour the mango puree over coconut, coconut milk should be little firm.
    • Refrigerate for about three hours before serving. Slice the panna cotta in individual serving pieces. White and yellow makes this look beautiful.
    • Mango panna cotta can be refrigerated for 5-6 days. Enjoy!
    Tried this recipe?Let us know how it was!

  • Meethi Seviyan Recipe

    Meethi Seviyan Recipe

    Meethi Seviyan (Sweet Vermicelli)

    Meethi Seviyan

    Seviyan in English known as Vermicelli they are like thin spaghetti and used many different ways, making sweet and savory snack. Meethi Seviyan is a delicious and quick dessert. This is made for many festive occasions, also can be served for breakfast.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup seviyan/vermicelli broken in small pieces
    • 2 tbsp unsalted butter or ghee
    • 1-3/4 cups water
    • pinch salt
    • 3/4 cup sugar
    • 2 tbsp sliced almonds and pistachios
    • 4 cardamoms shelled and crushed
    • Few strings of saffron

    Instructions
     

    • Melt the butter in a heavy bottom pan over medium heat. Add vermicelli and stir fry until golden brown this should take about 3-4 minutes.
    • Add water and salt. Increase the heat to medium high and bring it to boil. After watering is boiling reduce the heat to low medium and cover the pan
    • Cook till vermicelli’s are soft and the water is absorbed but not dry. If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar.
    • Add sugar, raisins, cardamoms, crushed saffron, almonds and pistachios (save some almonds and pistachios for garnishing). Mix it well and cook for 3-4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving.
    • Serve Meethi Seviyan warm, garnish with pistachios and almonds.
    Tried this recipe?Let us know how it was!

    Meethi Seviyan Recipe: Meethi Seviyan without milk

    Meethi Seviyan, also known as Sweet Vermicelli, is a traditional Indian dessert that’s enjoyed across the country, especially during festive occasions and celebrations such as Navratri, Yugadi and Makar Sankranti. This sweet and aromatic dish is made from roasted vermicelli cooked in ghee (clarified butter) and flavored with sugar, cardamom, and dry fruits. 

    Why Meethi Seviyan is such a popular dish

    Quick and Easy to Prepare: 

    Meethi Seviyan is a quick and easy dessert to prepare, making it perfect for busy days or last-minute sweet cravings. With just a few simple ingredients and minimal preparation time, you can whip up a delicious batch of Meethi Seviyan in no time.

    Versatile Dessert Option: 

    Meethi Seviyan can be served as a dessert or as a sweet snack at any time of the day. Whether enjoyed warm or at room temperature, Meethi Seviyan is a versatile dessert option that’s suitable for any occasion or celebration.

    Customizable Ingredients: 

    You can easily customise Meethi Seviyan to suit your taste preferences and dietary restrictions. Add your favorite dry fruits such as almonds, cashews, or raisins, or experiment with different flavors and spices to create your unique variation of this classic dessert.

    Other Variations of Indian Desserts:

    • Malpua: Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert. 
    • Kesar Peda: Kesar Peda is a classic sweet made for festive occasions. They are delicious and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. It is an easy recipe to make.
    • Falooda: Falooda is best described as a dessert beverage which is really corn vermicelli. This is a delicious combination of layered Falooda with milk, sweet basil and vanilla ice-cream.
    • Seviyan Kheer: Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom.

    Tips for Making Perfect Meethi Seviyan (Sweet Vermicelli):

    Roast the Vermicelli Well: Roast the vermicelli in ghee until it turns golden brown and fragrant. Properly roasting the vermicelli adds depth of flavor and ensures that it cooks evenly and absorbs the sugar syrup well.

    Use Saffron and Cardamom: Use saffron and cardamom generously to flavor the Meethi Seviyan. Saffron adds a rich golden color and a subtle floral aroma, while cardamom adds a warm and aromatic flavor that compliments the sweetness of the dessert.

    Soak the Dry Fruits: Soak the dry fruits such as almonds, cashews, and raisins in warm water for 15-20 minutes before adding them to the Meethi Seviyan. This helps to soften the dry fruits and enhances their texture and flavor in the dessert.

    Adjust Sweetness: Taste the Meethi Seviyan before serving and adjust the sweetness level according to your taste preferences. Add more sugar or condensed milk if you prefer a sweeter dessert, or reduce the amount of sugar for a less sweet option.

    FAQs about Meethi Seviyan (Sweet Vermicelli):

    Can I make Meethi Seviyan ahead of time? 

    Yes, Meethi Seviyan can be made ahead of time and stored in the refrigerator for up to 2-3 days. Reheat the Meethi Seviyan gently on the stovetop or in the microwave before serving, adding a splash of milk if needed to restore the moisture.

    Can I freeze Meethi Seviyan? 

    No, it is recommended that Meethi Seviyan is made fresh and enjoyed in its freshness or else when frozen it loses its texture, flavour and quality. 

    Is Meethi Seviyan vegan-friendly?

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

    Can I use whole wheat vermicelli for Meethi Seviyan? 

    Yes, you can use whole wheat vermicelli for Meethi Seviyan for a healthier option. Whole wheat vermicelli provides additional fibre and nutrients compared to regular vermicelli and adds a nutty flavor to the dessert.

    Meethi Seviyan is a delicious Indian dessert that’s perfect for celebrating special occasions or satisfying your sweet cravings. Meethi Seviyan is sure to become a favorite dessert in your household.

  • Pistachio Phirni Recipe

    Pistachio Phirni Recipe

    Pistachio Phirni

    Pistachio Phirni (Rice Pudding)

    Pistachio Phirni is a popular North Indian dessert. This is a delicious creamy eggless pudding. Phirni is made with rice, milk and sugar, and has wonderful creamy texture. Ingredients are the same as Rice Kheer but the taste is very different. This is an easy recipe to make.
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1/4 cup rice
    • 3-1/4 cup of milk
    • 1/2 cup  sugar
    • Few strings of saffron
    • 6 cardamom pods shelled and crushed
    • 1/4 cup  pistachios

    Instructions
     

    • Wash rice and soak it for about half an hour.
    • Drain the water. Blend rice to a fine texture adding few spoons of milk as needed to blend. Add about ¼ cup of milk to make a runny batter. Keep aside.
    • Soak the pistachios in hot water for at least 10 minutes, while water is still warm drain the water and rub the pistachio with paper towel and remove the skin and dry them. Slice or crush the pistachios and keep aside.
    • Boil the milk on heavy bottom pan over medium high heat; wet the pan before adding the milk to avoid the milk burning in bottom of the pan.
    • After milk start to boil lower the heat to medium and let it simmer for about 12 minutes.
    • 6. Add rice to the boiling milk slowly and keep stirring continuously, making sure rice does not become lumpy, milk will become thick. Let it boil for about 3-4 minutes stirring continuously.
    • Next add the sugar, cardamom powder, saffron and pistachios save about 1 tablespoon of pistachios for garnishing.
    • Let it boil for another 4-5 minutes over low medium heat while stirring continuously, it will be consistency of thick batter. Turn off the heat.
    • Shift the Phirni to the serving bowl while it is still hot as Phirni start getting thick as it cools. Garnish with pistachios.
    • Serve chill!
    Keyword 2 Minutes Dessert
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  • Fruit and Cracker Dessert

    Fruit and Cracker Dessert

    Fruit and Cracker Dessert topped with chocolate sauce and almond slices

    Two Minute Fruit and Cracker Dessert

    One evening while playing cards with my husband, Alex, and my son’s mother-in-law, Alex suddenly asked for something sweet. I didn’t have any dessert prepared and all we had in the house was ice cream and some chocolate. Alex has always been super innovative with his food combinations, and this recipe is just that, a product of desperation. At first, my kids and grand-kids made faces when they heard what it was made of, but with a little bit of tweaking, it has become a simple dessert that our entire family has been preparing during this quarantine.
    When I say it only takes two minutes, I truly mean it. And it is so easy to make, that even my youngest grandchild can put it together in no time.
    The graham cracker pairs well with the creaminess of the cream cheese while still giving a nice crunch. The fruit adds natural sweetness and the drizzle on top of either chocolate or caramel is the perfect cherry on top. Just bring out the ingredients and everyone can help themselves.
    Today I have a very special guest star my grandson Shaan who is helping me out with today’s recipe. Behind the scenes, I also have my granddaughter, Rhea, helping to film the video. We will be making a Fruit and cracker dessert, that is kid friendly and simply delicious.
    For this recipe is quick and easy as there is no cooking involved, and the ingredient measurement I am providing only as a guide.
    Recipe will serve 2.
    1 from 1 vote
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    Prep Time 2 minutes
    Cook Time 0 minutes
    Total Time 2 minutes
    Course Dessert
    Servings 2 people

    Ingredients
      

    • 8 graham crackers
    • 8 Tbsp cream cheese approximately
    • 8 strawberries thinly sliced
    • 2 Tbsp chocolate ganache
    • 2 Tbsp almonds thinly sliced

    Instructions
     

    • Spread the cream cheese over all the graham crackers
    • Next spread the slices of strawberries. Now cover them with another graham cracker to make them into sandwich.
    • Drizzle with chocolate ganache. And garnish with almonds, that gives a nice crunch and beautiful look.
    • Fruit and Cracker Dessert has nice crunch when it is eaten while making after 5 minutes crackers start getting soft.

    Notes

    This dessert can be made with any other fruits and toppings of your choice. I also love making these with bananas and kiwi, and I also like topping it off with caramel sauce. You can buy caramel sauce and chocolate ganache they are readily available. I generally keep homemade chocolate ganache and caramel on hand. They are easy to make and have a long shelf life.
    Keyword 2 Minutes Dessert, Banana, Carmel Sauce, Chocolate Ganache, Cream Cheese, Crispy, Fun Dessert, Gram Crackers, Home Made, Hot Chocolate, indian sweet, Kid Friendly, Kiwi, Mango Cheese Cake, Mango Salsa, Quick And Easy, Strawberry, Sweet, Vegetarian
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  • Microwave Milk Cake

    Microwave Milk Cake

    Eight pieces of microwave milk cake garnished with chopped pistachios, served on a white plate.

    Microwave Milk Cake

    Milk cake is a sweet delicacy. Despite having posted this recipe before, I decided to do this recipe again, because it was just too good! it’s nice to have quick and easy recipes that taste delicious. I make this version of milk cake in the microwave instead. How much easier can it get? It only requires 4 ingredients, one microwave-safe pan and makes absolutely no mess! It took me about 10 minutes tops. This recipe is a must-try and the perfect dessert for the holidays!
    This recipe will serve 8.
    4.41 from 10 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup ricotta cheese use whole milk ricotta
    • 1 cup milk powder
    • ½ cup sugar
    • ¼ tsp cardamom powder
    • 1 Tbsp butter

    Instructions
     

    • I am using 5×7 Pyrex pan.
    • Grease the Pyrex pan with butter and mix all the ingredients. Clean the sides and cook for 3 minutes in microwave.
    • Stir it and cook again for 2 minutes. Stir it and cook again for another 2 minutes. If cake is soft cook again for 1 more minute without stirring. It took me 8 minutes to make it. Let it cool of and cut into squares and enjoy.

    Notes

    You will also enjoy these quick dessert recipes, Rava Kesari, Chocolate Fudge, Rava ladoo
    Keyword Dessert, Gluten Free, Microwave Cooking, Mithai, Party Food, Quick And Easy, Ricotta Burfi, Vaishno Cooking
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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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  • 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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