Manjula's Kitchen

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.

  • Date and Nut Ladoo

    Date and Nut Ladoo

    Date and Nut Ladoo (Healthy Indian Candy) Recipe by Manjula

    Date and Nut Ladoo

    This recipe is for Date and Nut Ladoo, or Candy as we call them at home. For my grand kids they are like candy and they love it. Adapted from my friend Renu’s recipe, when I tried this ladoo for the first time, I said WOW. I could not believe the main ingredient was only dates. That surprised me because I am not very fond of dates. This was the first time I have tasted date ladoos flavored with coco powder. This is a quick and easy recipe. Like me if you are using roasted nuts then there is a little or no cooking involved? This is a guilt free healthy snack (no sugar or butter added). Date ladoos are also vegan and gluten free. It's hard to eat just one!
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Course Dessert
    Cuisine Indian
    Servings 18 ladoos

    Ingredients
      

    • 1 cup dates pitted and chopped (khajoor)
    • 1-1/2 cups mixed nuts roasted and roughly chopped, I am using almonds, pistachios, cashews, and pecans
    • 2 tablespoons coco powder
    • 1/2 teaspoon instant coffee
    • Pinch of salt
    • 1/4 teaspoon oil to oil your palms

    Instructions
     

    • Soften the chopped dates in microwave for 30 seconds.
    • Blend the dates in the food processor until they become to the paste, this should take about 10 seconds, add coffee, coco, and salt blend it again until all the ingredients nicely incorporated about 10 seconds. Add the nuts to the food processor and blend it for about 15 seconds. Nuts should be still chunky.
    • Remove from food processor, oil your palm and knead the mix into dough, and divide them into 18 equal parts and roll them into ladoos.
    • Dates and nuts ladoos can be stored in air tight container for a month or more.

    Notes

    Notes: if you do not have roasted nuts dry roast them individually for about 3 minutes on medium heat and use your choice of nuts.
    Tried this recipe?Let us know how it was!
  • Rabri (Malai – Kerchan)

    Rabri (Malai – Kerchan)

    Rabri

    Rabri (Malai – Kerchan)

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

    Ingredients
      

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

    Instructions
     

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

    Orange-Yogurt Mousse

    Submitted by Shreya

    Orange-Yogurt Mousse

    Orange-Yogurt Mousse

    This orange flavored mousse is light, creamy and fluffy dessert. Orange flavor is infused into the mousse by using orange juice, zest and marmalade. The crust is made with crushed ginger snaps spiced with a pinch of cayenne pepper. The mousse is served with an orange-dark chocolate sauce. It is a nice sweet snack that is prepared to its perfection.
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    Course Dessert
    Cuisine Indian
    Servings 8 servings

    Ingredients
      

    For crust

    • ¼ tea spoon cayenne pepper
    • 200 gm ginger snaps
    • 2 tablespoon unsalted butter (softened)

    For mousse layer

    • ¾ cup greek yogurt
    • ¾ cup heavy whipping cream (chilled)
    • 1 cup fresh orange juice
    • 2 tablespoon orange zest
    • ½ cup orange marmalade
    • 1 tablespoon powdered sugar
    • 3 teaspoon agar agar powder

    For sauce

    • ½ cup heavy whipping cream
    • 1 teaspoon orange zest
    • 1 tablespoon orange marmalade
    • 1/3 cup bittersweet chocolate chips
    • A pinch of sea salt

    Instructions
     

    For crust

    • Preheat the oven to 350 degrees Fahrenheit.
    • Add ginger snaps, unsalted butter and cayenne pepper in a food processor. Pulse for 20 seconds mix and pulse for 15 seconds.
    • Line a 6×6 pyrex glass bowl with parchment paper. Place the ginger snaps mixture onto the lined bowl. You can use a similar sized pan or individual molds as well.
    • Place the bowl in a preheated oven and bake for 8 minutes on the middle rack. Take it out of the oven and let it cool down.

    For Mousse layer

    • Whisk the yogurt, add the orange marmalade and mix well. The mixture will be smooth.
    • Whip the heavy cream in a bowl by using an electric mixture or a whisk until peaks form.
    • Add powdered sugar to the orange zest and let it rest for 5 minutes. Add the zest to the yogurt mixture and mix well.
    • Boil the orange juice and reduce it by half. Add agar agar powder to the juice and mix, simmer for 5 minutes for the agar agar powder to completely dissolve in the juice. Let the mixture cool down but make sure it doesn’t start to solidify.
    • Add the agar agar powder-orange juice mixture to the yogurt mixture and mix well.
    • Lightly fold in the yogurt mixture into the whipped cream with a spatula.
    • Pour the mousse mixture over the cooled ginger snaps layer and place it in refrigerator for at least 4 hours.

    For Sauce

    • Pour the heavy cream into a saucepan and bring to boil. Reduce heat, add orange zest and let it simmer for 5 minutes. Remove from heat and let it steep for 20 minutes. Add orange marmalade.
    • Take the bittersweet chocolate chips in glass bowl.
    • After 20 minutes bring the cream mixture to boil over medium heat and then remove from heat.
    • Add the cream mixture slowly to the bittersweet chocolate chips and whisk, until the chocolate is completely melted. Mix in the sea salt.
    • To serve, cut a slice of the chilled orange-yogurt mousse, drizzle the orange flavor infused dark chocolate sauce over the slice of mousse. Garnish with orange slice and mint leaf.
    Tried this recipe?Let us know how it was!
  • Cranberry-Walnut White Fudge

    Cranberry-Walnut White Fudge

    Recipe submitted by Anandhiram

    Cranberry-Walnut White Fudge

    Cranberry-Walnut White Fudge

    Cranberry-Walnut White Fudge is a simple easy to make holiday dessert that I make every year during Christmas season. It tastes delicious with sweet tart dried Cranberries and crunchy Walnuts. Enjoy!!
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 3 cups White Chocolate Chips
    • 1 can (14oz) Sweetened Condensed Milk
    • 1/4 cup Butter
    • 1 teaspoon Vanilla Extract
    • 1/2 cup broken Walnut pieces
    • 1/2 cup dried Cranberries
    • A pinch of salt

    Instructions
     

    • Toast the Walnut pieces for few minutes and keep aside.
    • LINE 8 x 8-inch baking pan with heavy aluminum foil, extending foil over edges of pan. Grease the pan using cooking oil spray.
    • In a microwave safe bowl, combine Condensed Milk, Chocolate Chips, Butter and Salt. Microwave this mixture on HIGH for up to 3 minutes until melted and smooth stirring every 30 seconds.
    • STIR in Walnuts, Cranberries and Maple extract quick until evenly blended. Pour into prepared pan. Refrigerate this for 2-3 hours or until set.
    • REMOVE fudge from pan by lifting edges of foil. Remove foil. Cut into small squares. Enjoy!!
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  • Peanut Chikki (Peanut Brittle)

    Peanut Chikki (Peanut Brittle)

    Peanut Chikki

    Peanut Chikki (Peanut Brittle)

    Peanut chikki or peanut brittle is a delicious homemade sweet snack. This recipe is super simple and easy with very few ingredients, peanuts, sugar and touch of ginger and salt. Ginger adds a very nice tanginess to the chikki.
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    Prep Time 5 minutes
    Cook Time 19 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 peanut chikkies

    Ingredients
      

    • 1 cup peanuts shelled unsalted raw
    • 1 cup sugar
    • 2 teaspoons of clarified butter or ghee
    • 1/4 teaspoon salt
    • 2 teaspoons ginger juice

    Instructions
     

    • Grease about 5×7 plate and set aside.
    • Dry roast the peanuts on medium heat stirring continuously for about 6 to 7 minutes until golden brown. Remove from pan, wait till they cool off rub between your palms and remove most of the skin. Lightly crush the peanuts.
    • In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, ginger, and salt.
    • Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add peanuts stir quickly. Pour over the greased plate and spread evenly.
    • Cool for a few minutes chikki should be warm, cut them in about 1-1/2 inch square.
    • Store them in air tight container

    Notes

     Note: To make the ginger juice grate the ginger using fine shredder and then press it between your fingers to yield the juice.
    Tried this recipe?Let us know how it was!
  • 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!
  • 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!

     

  • Papaya Berry Halwa

    Recipe submitted by Anasuya

    Papaya Berry Halwa

    Recipe submitted by Anasuya

    Papaya Berry Halwa is a simple delicious sweet with no artificial color. I used brown sugar instead of white sugar as it gives natural color to it. It can be served warm or cold. This dessert is a gluten free, vegan option and is an alternate to actual sooji halwa.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 cup Ripe papaya (Peel,remove seeds,cut into small pieces)
    • 1/4 cup Raspberry
    • 1/2 cup Brown Sugar
    • 1/4 cup Milk
    • 2 Tbsp All Purpose Flour(Maida)
    • 4 Tbsp Ghee
    • 1/4 Tbsp Cardamom Powder
    • few Cashewnuts & Raisins

    Instructions
     

    • Grind Papaya and Raspberry in to a smooth paste in a blender with milk.
    • Keep this aside.
    • Heat 1 Tbsp of ghee in a pan and fry the cashews and raisins, remove them
    • and keep them aside. In the same ghee, add Maida and roast for a minute and
    • remove it from the stove and keep that separate.
    • Melt one Tablespoon of ghee in the pan and add Papaya/Berry paste to it.
    • Keep frying this mixture while its getting cooked till all the moisture is absorbed.
    • Keep the stove on medium heat.
    • Now add Brown Sugar to this and you can see the color of the Halwa turns little darker. Stir continuously
    • till it blends well with the puree and then add the roasted Maida and remaining ghee slowly to this and keep
    • stirring for 2-3 more minutes till the mixture becomes thick and starts leaving
    • the sides of the pan. Sprinkle Cardamom Powder and mix well. Remove from
    • the stove. Garnish with fried Cashews and Raisins. Yummy Delicious Halwa is ready!
    Tried this recipe?Let us know how it was!
  • 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.
    Tried this recipe?Let us know how it was!
  • 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
    Tried this recipe?Let us know how it was!
  • Handvo – Baked Spicy Lentil Cake

    Handvo – Baked Spicy Lentil Cake

    Handvo Baked Spicy Lentil Cake

    Handvo – Baked Spicy Lentil Cake

    Handvo is a popular Gujrati snack. This is a baked, spicy lentil cake made with rice and different lentils fermented batter mixed with spices. This is served with chutney. Handvo is crisp outside and soft inside.
    I have many requests for this recipe and decided to give a try. Finely after trying few times I was happy with my last trial. Now it is the time for me to try out this recipe with friends including friends from Gujrat as they were asking for the recipe. I said wow, so here is the recipe. This is a healthier option to other fried and oily snacks and its a north indian recipe that would be loved by all.
    No ratings yet
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    Course snacks
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup rice
    • 1/4 cup chana dal
    • 1/4 cup curad dal split with skin
    • 1/4 cup toor dal
    • 1 teaspoon turmeric
    • About 1 inch piece ginger chopped
    • 1-2 green chili adjust to taste
    • 1-3/4 teaspoon salt
    • 2 teaspoon sugar
    • 1/8 teaspoon asafetida
    • 1/2 cup yogurt
    • 2 teaspoon oil
    • 1 cup laucki shredded (opo squash, bottlegourd, doodhi)
    • 1 teaspoon lemon juice
    • 1 teaspoon Eno fruit salt

    For Seasoning

    • 1 tablespoon oil 1 teaspoon
    • 1 teaspoon mustard seeds
    • 1/8 teaspoon asafetida
    • 1 tablespoon sesame seeds

    Also need

    • 2 teaspoon oil to grease the baking pan
    • 8×8 baking pan, for this recipe I prefer glass baking pan

    Instructions
     

    • Wash and soak rice, chana dal, toor dal, and urad dal in about four cups of water for at least four hours.
    • Drain the water and blend soaked rice, lentil, ginger, green chili lightly coarse texture, (try not to use any water). I prefer to use food processor, add yogurt, turmeric, salt, sugar and asafetida, blend it again for few more seconds. Transfer the dal mix into a bowl and let the mix ferment for about 10 to 12 hours.
    • Add the opo squash, 2 tablespoons of oil, lemon juice to the fermented dal mix and mix it well. Add ENO to the mixture and mix, this will make the handvo mix light and fluffy.
    • Grease the 8×8 baking pan generously and pour the handvo mix into the greased pan. Tap the pan; it will help spreading the mix evenly.
    • Sprinkle the sesame seeds over the handvo batter.
    • Heat the oil for seasoning in a small pen over medium heat, after oil is moderately hot add the mustard seeds and asafetida as mustard seeds crack, turn off the heat.
    • Drizzle the seasoning over the top of the sesame seeds.
    • Cover the pan with aluminum foil and place the pan on middle oven rack and bake at 350 degree F, preheated oven for 20 minutes.
    • Remove the foil and bake for another 20 minutes until top of the handvo is light golden brown or until knife inserted in center of the cake comes out clean.
    • Let the handvo cool off for about 15 minutes. Cut them in sixteen pieces. Handvo is ready to serve.
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  • Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Coconut Kheer

    Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Kheer is a fruity twist to the favorite Indian dessert Rice Kheer. Caramelized Pineapple adds a very pleasing and tempting flavor to this Kheer. Its a gluten free party recipe that can be served in all festive occasion be it diwali to holi, pineapple adds a twist or a fusion to the recipe.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 2-1/2 cup milk
    • 3/4 cup coconut milk
    • 2 tablespoon shredded coconut fresh (I am using frozen, available Indian grocery stores)
    • 2 teaspoons corn starch or arrow root
    • 1 can pineapple 20oz unsweetened
    • 1/3 cup + 1 tablespoons sugar
    • 1 tablespoon pistachios sliced for garnishing

    Instructions
     

    • In a heavy bottom pan over medium high heat boil the milk, coconut milk, coconut, and 1 tablespoon of sugar together.
    • After milk comes to boil lower the heat to medium and let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
    • In a small bowl mix corn starch / arrow root with 2 spoons of water well, making sure there are no lumps,
    • Add corn starch to the boiling milk, mix it well and boil for 3-4 minutes stirring occasionally. Turn off the heat and mix the milk for few seconds. Set aside.
    • Drain the syrup from pineapple, and slice them into about ¾ inch cubes, save half the cubes and other half blend crush.
    • In a heavy bottom pan over medium high heat cook the pineapple cubes with remaining ½ cup of sugar, keep stirring occasionally. Slowly pineapple will start caramelized; this should take about 4-5 minutes.
    • Take out half the pineapple over generously greased wax paper or parchment paper to garnish.
    • Next add crushed pineapple to the remaining pineapple and cook for another 2-3 minutes till caramelized. Set aside.
    • After milk and pineapple comes to room temperature fold them together. It is very important to make sure both are at room temperature or cold otherwise milk will separate like in paneer.
    • Serve Pineapple Coconut Kheer chilled. Garnish with caramelized pineapple and pistachios.
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  • Chocolate Sandesh (Truffles)

    Chocolate Sandesh (Truffles)

    Chocolate Sandesh

    Chocolate Sandesh (Truffles)

    Sandesh is a delicacy of Bengal. Chocolate flavored Sandesh is truly unique. This is very simple to make with few ingredients, milk, sugar and the flavor of your choice. Its is sugary snack or a milky dessert which soothes every sweet tooth and craving of every delight. Perfect for festive occasions such as diwali or holi.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 18 Sandesh

    Ingredients
      

    Ingredients:

    • 8 cups milk 1/2 gallon
    • 1/4 cup lemon juice
    • 1/2 cup sugar
    • 2 teaspoons coco powder

    For Garnishing

    • 3 tablespoon semisweet chocolate chips
    • 2 tablespoon heavy cream
    • 2 tablespoons sliced pistachios

    Instructions
     

    To make Paneer:

    • Mix lemon juice in half cup of hot water and keep aside.
    • Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally.
    • As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    • 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.
    • To take excess water out, press the wrapped paneer under a heavy pan for about 1 hour.

    Making Sandesh:

    • Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
    • Add the sugar and coco powder into the paneer and knead the paneer again until sugar and coco powder is mixed well.
    • Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become grainy.
    • Turn off the heat and refrigerate the paneer for about an hour.
    • Divide the paneer into 18 equal parts and roll them making them in ball shape.
    • Refrigerate the Sandesh while preparing the chocolate Ganache for topping.

    Chocolate Ganache:

    • Heat the heavy cream, do hot boil, pour it over chocolate chips and mix it well for about a minute until it is smooth and shiny chocolate syrup consistency.
    • Pour the syrup in one corner of zip log bag and make a very small hole to drizzle the syrup on Sandesh, or use the icing bag.
    • Take out the Sandesh from refrigerator and drizzle the chocolate syrup over and garnish with few slices of pistachios.
    • Sandesh is ready
    • Refrigerate them for few hours before serving. Serve them chilled! And Enjoy delicious Sandesh

    Notes

    Note
    Sandesh can be refrigerated for about one week.
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  • Kulfi (Indian Eggless Ice Cream)

    Kulfi (Indian Eggless Ice Cream)

    Kulfi Ice Cream

    Kulfi (Indian Eggless Ice Cream)

    Kulfi is an eggless Indian ice cream. This is a simple and delicious dessert made with milk and sugar. Kulfi is very popular with street vendors, especially in summer. This is an easy recipe to make and Kulfi is an absolute treat for both young and old.
    5 from 2 votes
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    Course Dessert
    Cuisine Indian
    Servings 0 Kulfi

    Ingredients
      

    • 4 cup milk
    • 3/4 cup heavy cream
    • 3/4 cup sugar
    • 2 teaspoons corn starch
    • 1/2 teaspoon agar-agar (sea weed works as a vegetarian gelatin)
    • 1/4  teaspoon cardamoms crushed

    Instructions
     

    • In a heavy bottom pan over medium high heat boil the milk, heavy cream, and sugar together.
    • After milk comes to boil lower the heat to medium and let it boil for about 35 minutes, stir the milk occasionally and clean the sides preventing milk not to make a ring on sides. Because of cream, milk does not burn in bottom of the pan.
    • In a small bowl mix corn starch, agar-agar, and cardamom with 2 spoons of water really well making sure there are no lumps,
    • Add to the boiling milk mix it well, boil for about 3 minutes. Turn off the heat and mix the milk for about a minute.
    • Let it cool and pour into the molds, use Kulfi molds, Popsicle molds or small cups. I am using 3 oz plastic cups.
    • Freeze for about 5 hours, before Kulfi is ready to serve.

    Notes

    Suggestions
    You can flavor Kulfi with saffron or vanilla and add the nuts of your choice.
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