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Tag: Quick Dessert Recipes

Quick Dessert Recipes for Satisfying Your Sweet Cravings
In today’s fast-paced world, finding time to prepare elaborate desserts can be challenging. However, satisfying your sweet cravings doesn’t have to take hours in the kitchen. With these quick dessert recipes, you can whip up delicious treats in no time. Here we go beyond Indian desserts and explore various other recipes available to try. 

Perfect for unexpected guests, last-minute gatherings, or just a spontaneous sweet tooth, these quick easy dessert recipes are here to save the day. Let’s dive into some of the best quick dessert recipes that are not only easy to make but also incredibly delicious.
Benefits of Quick Dessert Recipes

Time-Saving: Perfect for those with busy schedules.
Convenience: Minimal ingredients and steps involved.
Versatility: Suitable for various occasions, from everyday treats to festive celebrations.
Satisfaction: Quick solutions to sweet cravings.

Easy Quick Dessert Recipes
1. Mug Cakes
Mug cakes have taken the dessert world by storm. They are quick and easy dessert recipes that you can prepare in under five minutes. Simply mix the ingredients in a mug and microwave for a quick, single-serving dessert. Whether it’s chocolate, vanilla, or red velvet, mug cakes are a hit for their convenience and taste.
2. No-Bake Cookies
No-bake cookies are another excellent option for quick dessert recipes. Combining ingredients like oats, peanut butter, and cocoa, these cookies require no baking time. Just mix, chill, and enjoy. They are perfect fun summer recipes when you want a sweet treat without turning on the oven.
3. Fruit Parfaits
Fruit parfaits are light, refreshing, and can be assembled in minutes. Layer yogurt, granola, and your favorite fruits in a glass for a visually appealing and tasty dessert. This is one of the best quick dessert recipes for health-conscious individuals who still want to indulge.
Quick and Easy Dessert Recipes for Special Occasions
1. Chocolate-Dipped Strawberries
Chocolate-dipped strawberries are elegant and incredibly easy to make. Melt some chocolate, dip the strawberries, and let them set. These treats are perfect for christmas recipes, parties, or simply as a delightful snack.
2. Ice Cream Sundaes
Ice cream sundaes are a classic favorite that never goes out of style. Simply scoop your favorite ice cream, top with sauces, nuts, and fruits, and you have a quick and easy dessert recipe that everyone loves. Customize with your favorite toppings for added fun.
3. Mini Cheesecakes
Mini cheesecakes are quick to prepare and perfect for individual servings. Use a pre-made crust or make a simple one from crushed cookies and butter. Fill with a cream cheese mixture and chill. These cheesecakes can be ready in less than an hour and are great for any occasion.
Best Quick Dessert Recipes for Kids
1. Banana Bites
Banana bites are a fun and healthy treat that kids will love. Slice bananas, dip them in yogurt, and freeze. You can also roll them in crushed nuts or chocolate chips for added flavor. These quick easy dessert recipes are a hit with children and parents alike.
2. Apple Nachos
Apple nachos are a creative and nutritious dessert. Slice apples and drizzle with peanut butter or caramel sauce. Sprinkle it with granola, chocolate chips, or coconut flakes. This quick recipe dessert is a great easy party foods to get kids to eat more fruit while enjoying a sweet treat.
3. Pudding Cups
Pudding cups are simple yet satisfying. Layer instant pudding with whipped cream and crushed cookies in a cup. You can prepare these in advance and refrigerate until needed. They are perfect for after-school snacks or as a quick dessert.
FAQs
Q: What is the simplest type of dessert? 
A: The simplest type of dessert is often a no-bake option, such as no-bake cookies, fruit parfaits, or chocolate-dipped strawberries. These require minimal ingredients and preparation time.
Q: What is dessert easy? 
A: Easy desserts are those that require few ingredients and minimal cooking or baking time. Examples include mug cakes, ice cream sundaes, and pudding cups.
Conclusion
Quick dessert recipes are a lifesaver for anyone who loves sweets but doesn’t have the time or energy to spend hours in the kitchen. From quick and easy dessert recipes like no-bake cookies and mug cakes to easy quick dessert recipes for kids and special occasions, there’s something for everyone. 

These recipes prove that you don’t need to compromise on taste or presentation just because you’re short on time. So, next time you have a sweet craving or need a last-minute dessert, try one of these best quick dessert recipes and enjoy a delightful treat in no time.

Find vegetarian recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

  • Delightful Bread Swirls

    Delightful Bread Swirls

    Recipe submitted by Satyasree Nivas

    Delightful Bread Swirls

    Delightful Bread Swirls

    These bread swirls are a healthy delightful appetizer. In most of my parties when kids are invited they need something that is easy to hold and filling too. Kids don't like to carry their food on plate so I got this idea for them but it became a party hit with adults too! Potato is a versatile veggie that can be eaten in different forms. These bread swirls are crispy on the outside with a soft and cheesy potato stuffing.
    No ratings yet
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    Course Bread
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 5 bread slices
    • 1 cup boiled potato
    • 3/4 cup chopped boiled veggies(carrot,peas,cauliflower)
    • 2 chopped green chilli
    • 1/2 tsp chat masala
    • 1/2 tsp channa masala
    • 3 tbsp mozzarella cheese
    • salt to taste

    Instructions
     

    For Stuffing

    • Mash all the above ingredients except bread and cheese to a smooth paste and keep aside.

    Preparing the Bread Sheet

    • Remove the sides of the bread n join them with little water edge to edge overlapping 1 cm.
    • Now use a rolling pin flatten the bread gently.

    Preparing the Bread Swirls

    • Now spread the stuffing evenly on the bread sheet and leave the last 1 cm for sealing.
    • Sprinkle the cheese on the stuffing n roll it slowly from one end and seal
    • the end gently with little water.
    • Then wrap it plastic sheet n freeze for 30 min.
    • After 30 min unwrap it n cut the roll into thin slices of 1 cm thickness.

    Notes

    Toast each slice on a tawa with medium flame till golden brown on both the sides or in a preheated oven at 375F for 15 min.
    Then bake for 7 mins each side or till golden brown.You delightful bread swirls are ready and can be served with tomato ketchup.
    Tried this recipe?Let us know how it was!
  • Sabudana Kheer (Tapioca Pudding)

    Sabudana Kheer (Tapioca Pudding)

    Sabudana Kheer Pudding

    Sabudana Kheer (Tapioca Pudding)

    Sabudana kheer is a gourmet dessert. Kheer is lightly flavored with cardamom and saffron. This is a quick & easy recipe to make.
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    Course Dessert, kheer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients

    • 1/3 cup tapioca (sabudana, sago)
    • 3 cups milk
    • 3 tablespoons sugar
    • 1 tablespoon sliced pistachios
    • Few strands of saffron
    • 1/4  teaspoon cardamom powder

    Instructions
     

    Method

    • Wash and soak the tapioca in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
    • Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
    • Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
    • Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
    • Kheer can be served chilled or warm.
    Tried this recipe?Let us know how it was!
  • Besan Paare (Spicy Crackers)

    Besan Paare (Spicy Crackers)

    Besan Paare (Spicy crackers)

    Besan Paara

    Besan Paara are crunchy and spicy. Besan Paara makes a great snack. Serve anytime.
    4.50 from 2 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup all purpose flour plain flour, maida
    • 1 cup besan gram flour
    • 2 tbsp fine sooji samolina
    • 4 tbsp oil
    • 1-1/4 tsp salt
    • 1 tsp red chili flake
    • 1/4 tsp carom seeds ajwain
    • 1/8 tsp asafetida hing
    • 1/2 cup water use as needed
    • oil to fry

    Instructions
     

    • Mix flour, semolina (sooji), gram flour (besan), salt, carom seeds, asafetida, chili flakes, and oil, together.
    • Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
    • Knead the dough for another minute and divide into four equal parts.Take each part of the dough and make a flat ball shape.
    • Roll them thin into about 9-inch circles. Prick them with a fork all over the rolled dough, the Paree do not puff when frying.
    • Cut each of the rolled dough into about half inch wide and 3 inch long pieces. Note: you can cut them in your desire shape.
    • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Make sure to place just enough Paara so you can turn them over easily when frying. Fry the Paara until both sides are light golden-brown.
    • After Besan Paara come to room temperature they should become crisp.

    Notes

    Suggestions:
    Try replacing carom (ajwain) seed with dry fenugreek leaves.
    you will also like Besan Sev, Atta Ka Ladoo
    Keyword Basen Save, Besan, Kid Friendly, Paare, Snack
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  • Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju burfi is probably the most favorite Indian dessert. Kaju burfi is a delicious treat for any occasion. This can also be served as a fudge or candy. This is also a great vegan treat.
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    Course Dessert
    Cuisine Indian
    Servings 20 pieces

    Ingredients
      

    Ingredients:

    • 2 cups of cashew nuts (kaju)
    • 1 1/2  cup sugar
    • 3/4  cup water
    • About 20 strings of saffron (optional)

    Instructions
     

    Method:

    • Grind the cashew nuts to powder. Dry grinder or a coffee grinder works the best.
    • On very low heat in a heavy bottom pan roast the cashew nut powder for about 4 minutes or until powder just get warm. Do not heat for any longer otherwise powder will start getting oily.
    • In a saucepan, boil the sugar and water together on medium heat until syrup is 1 thread or 225 degrees F on a candy thermometer.
    • Next add the saffron to the syrup mix it well. Saffron is optional. Turn off the heat.
    • Add the cashew powder to the syrup and mix it well, making sure there are no lumps.
    • To check the right consistency take a little mix in a spoon, you should be able to roll this into softball.
    • Next spread the mix quick to the greased plate. Spread before the mix cools off.
    • Allow burfi to cool and then cut them in the shapes you will like.
    • Enjoy!

    Notes

    Notes:
    1. Grind small portion at a time if you grind for too long nuts start getting oily.
    2. Store at room temperature for a week or in the fridge for longer.
     
    Tips:
    1. If the burfi remains soft, you can cook the mixture on low heat for few minutes.
    2. If the mixture is too dry add the boiling water 1 spoon at a time making sue it comes to right consistency.
    As you see you can never go wrong with this recipe.
    Tried this recipe?Let us know how it was!
  • Sandesh

    Sandesh

     

    Sandesh

    Sandesh (Bangali Sweet)

    Sandesh is a specialty from the state of Bengal. Sandesh is a delicacy, served as a dessert. Made several different ways using freshly made paneer.
    4.34 from 3 votes
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 1/2 gallon equal to 8 cups milk
    • 1/4 cup lemon juice
    • 1/2 cup sugar
    • 1/4 tsp cardamom ground

    Garnishing

    • 2 tbsp sliced pistachios
    • 8 strands of saffron
    • 2 tbsp crushed pineapple

    Instructions
     

    • Make the paneer (check the recipe for paneer).
    • 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.
    • 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 cardamom into the paneer and knead the paneer again until sugar 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.
    • Turn off the heat and keep mixing the paneer like you are making dough. 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 crumbly.
    • Mix the saffron thread in 1 teaspoon of warm milk and mix it well. Keep aside.
    • Divide the paneer in 24 equal parts and roll them giving a ball shape.
    • Garnish with crushed pineapple, or garnish them with a drop of saffron paste putting sliced pistachio over.
    • Refrigerate them for few hours before serving. Serve them chilled!

    Notes

    Notes
    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 crumbly.
    Sandesh can be refrigerated for a week.
    You will also enjoy to Rasgulla and Chumchum
    Tried this recipe?Let us know how it was!
  • Boondi (bundi) Ladoo

    Boondi (bundi) Ladoo

     

    Boondi Ladoo

    Boondi Ladoo

    Boondi Ladoo is a popular mouthwatering dessert and must to have at all special occasions all over India. Boondis are very small, round deep-fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained, and the syrup infused boondi are formed into balls (ladoos). It is a popular sweet delicacy made during festivals like Diwali or Holi.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup besan gram flour
    • 1/2 cup water use as needed, to make batter
    • 1-1/2 cup sugar
    • 1 cup water for syrup
    • 6 green cardamom pods ilachai
    • 1 tbsp sliced almonds

    Oil to fry

    Perforated Spoon, Skimmer, or Ladle: to make Boondi

    The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.

    Instructions
     

    • Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
    • Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
    • Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the
    • Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.
    • The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
    • Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
    • Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
    • Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
    • When finished frying the boondi, let them soak in the syrup for few minutes. Add the crushed cardamom seeds and sliced almonds to the syrup. Now drain off the excess syrup.
    • If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
    • To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. You can make the ladoo larger or smaller if you have a preference.
    • As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
    • As the Ladoos cool to room temperature they will become firm but they should still be moist.

    Notes

    Shelf Life
    Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.
    Tips
    If the syrup is not of the right temperature, you will not be able to form the ladoos.
    If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.
    If you are not able to make ladoos, don’t worry. You can still enjoy them as “meethi boondi” or sweet boondi.
    *If you like the boondi for raita or making some other salty snack don’t add to the syrup.
    Keyword Festival Special, Kid Friendly, Popular Dessert
    Tried this recipe?Let us know how it was!
  • Ras Malai

    Ras Malai

    Ras Malai

    Ras Malai, Rasmalai, Bengali Dessert

    Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as "paneer" or "chana". Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.
    4.50 from 2 votes
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    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    For Patties

    • 4 cups milk
    • 1/4 cup lemon juice
    • 1-1/2 cups sugar
    • 4-1/2 cups water

    Milk For Rasmalai

    • 3 cups milk
    • 2-1/2 tbsp sugar
    • 1/8 tsp crushed cardamom
    • 1 tbsp sliced almonds and pistachios to garnish

    Instructions
     

    Making Paneer

    • Mix lemon juice in half a cup of hot water and keep aside.
    • Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
    • As the milk comes to a boil, add the lemon juice slowly 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 curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
    • To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
    • To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
    • Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.

    Making the Rasmalai:

    • Divide the dough into 12 equal parts and roll them in smooth balls.
    • To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape.
    • Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
    • Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
    • Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
    • Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening. Take out the patties from the syrup and squeeze them lightly,and keep aside.
    • Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
    • Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
    • Serve the Rasmalai chilled.
    Keyword Bengali Delicacy, Dessert, Made With Paneer
    Tried this recipe?Let us know how it was!
  • Coconut Burfi

    Coconut Burfi

    Coconut Burfi

    Coconut Burfi

    Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. This is a scrumptious dessert or snack. Makes 24 to 30 pieces.
    No ratings yet
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 cup heavy cream or whipping cream
    • 1 cup sugar
    • 1 cup dry milk powder
    • ½ cup coconut powder
    • ½ cup grounded walnut
    • ¼ teaspoon cardamom powder

    Instructions
     

    • Grease an 8-inch round or square plate and set aside.
    • Boil the heavy cream on medium-high heat.
    • After milk comes to a boil, turn the heat down to low-medium heat.
    • Add the sugar and Stir so sugar is dissolve.
    • Let it simmer six to seven minutes making sure to stir frequently. The milk syrup should heat until 230 degrees on candy thermometer or one thread.
    • Add the milk powder and mix well. Stir for about two to three minutes on medium heat or until the mixture should start leaving the pan.
    • Turn off the heat and add cardamom powder, coconut powder and ground walnut and mix well.
    • Spread on a greased plate about 1/2 inch thick and let it cool for about an hour. Cut the burfis in square or diamond shapes, or any desired shape.

    Notes

    If sugar syrup heats to above 230 degrees, the burfi will be dry. If the syrup is not thick enough, the burfi will take longer to cook with dry milk powder, making the burfi chewy like taffy.
    Keyword barfi, Burfi, Candy, Coconut, Cream, Gluten Free, Sweets, syrup, Walnuts
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  • Badam Burfi (Almond Candy)

    Badam Burfi (Almond Candy)

    Badam Burfi

    Badam Burfi (Almond Candy)

    Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 20 minutes
    soaking time 30 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 1 cup whole almonds
    • 1 cup sugar
    • 1/8 tsp cardamom powder
    • 2 tbsp ghe clarified butter
    • 1/3 cup milk

    Instructions
     

    • Soak the almonds in hot water for 30 minutes. Peel the skin off the almonds. 
    • Blend the almonds into a fine paste using just enough milk as needed to blend. Add the sugar and whip it for a couple of minutes.
    • Heat the ghee in the frying pan on low-medium heat. As the ghee melts, add the almond paste and cook on medium heat, stirring continuously.
    • Continue stirring until the mixture thickens to the consistency of bread batter and starts leaving the sides of the pan.
    • Add the cardamom powder. Remove the frying pan from the heat.
    • Whip the batter using a spoon in a circular motion for about two to three minutes.
    • Pour it into the prepared greased pan. Smooth en the surface of the mixture to about a quarter inch thick.
    • Let cool for about 20 minutes until burfi is just look warm.
    • Cut into 1-inch squares or any shape you like.

    Notes

    Cool to the room temperature and store burfi in an airtight container. Almond burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.
    Suggestions: 
    You can make burfi using almond meal or almond flour. If you are using almond meal, mix one cup almond meal with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10 to 15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.
    Tried this recipe?Let us know how it was!

  • Kheer (Rice Pudding)

    Kheer (Rice Pudding)

    Kheer (Rice Pudding)

    Kheer (Rice Pudding)

    Kheer is an Indian version of rice pudding cooked with milk and sugar, flavored with nuts and saffron. Its a nice dessert that is very popular in North India. Recipe serves 4 to 6
    5 from 2 votes
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • ¼ cup rice
    • 4 cup whole milk
    • ¼ cup sugar adjust to taste
    • 6 strands of saffron
    • Pinch of crushed cardamom
    • 2 Tbsp almonds sliced
    • 1 Tbsp pistachios sliced
    • 1 tsp butter

    Instructions
     

    • Use a non-stick frying pan to make kheer.
    • Wash rice, changing water until the water appears clear.
    • Melt the butter in a frying pan on medium heat.
    • Add the rice and stir-fry for 2 minutes.
    • Add the milk, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
    • Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes.
    • Turn off the heat.
    • As kheer cools of will become thicker in texture.
    • Kheer can be served chilled or warm.

    Notes

    Variation
    • Saffron, almonds and pistachios are optional in this recipe.
    • Instead of rice, make the kheer using only almonds and pistachios and flavor with cardamom and saffron.
    • Rice can be replaced with Vermicelli.
    Tips
    • If you will be serving chilled add 1 teaspoon of extra sugar.
    Keyword Dessert, Ganesh Chaturthi, Gluten Free, Karwa Chauth, Kheer, Krishna Janmashtami, Makar Sankranti, milk, nuts, payasam, Pudding, Rice, Rice Pudding, saffron
    Tried this recipe?Let us know how it was!

     

  • Gajar ka Halwa (Carrot Halwa)

    Gajar ka Halwa (Carrot Halwa)

    Gajar Ka Halwa recipe

    Gajar Ka Halwa, Carrot Pudding

    Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular north indian sweet dish made with few ingredients, carrots, milk, sugar and flavored with cardamom. Gajar ka Halwa is a perfect dessert for any celebration. 
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups shredded carrots
    • 2 cups milk
    • 3 tbsp unsalted butter or ghee
    • 1/4 cup sugar
    • 1/2 tsp cardamom powder
    • 6 cashew roasted and broken for garnishing

    Instructions
     

    • Roast the cashew nuts and set aside for the garnish.
    • Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
    • Melt the butter in a frying pan on medium heat. Add the shredded carrots and stir-fry for about seven to eight minutes. Carrots should be tender and slightly changed in color.
    • Add the milk and cook until the milk dries. This will take about eight to ten minutes.
    • Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
    • Garnish with cashew nuts.

    Notes

    Tips:
    Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.
    When ready to serve just warm.
    Suggestion:
    Cook the halwa a little more and pour on a greased plate.
    Spread the halwa until it is flat and 3/4 inch thick.
    After the halwa cools, cut in squares.
    Garnish with cashew nuts or sliced almonds.
     
    Keyword Carrot Halwa, Delicacy, Dessert, Gajrela, Gluten Free
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  • Jalebi (Sweet)

    Jalebi (Sweet)

    Jalebi Sweet

    Jalebi, Crispy Juicy Sweet

    Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. It was a treat to have jalebi and kachori for a hearty breakfast. Jalebi was mostly eaten by themselves, but some time we soaked the jalebi in warm milk and that tasted delicious. I know jalebi is mostly served as dessert but for me jalebi still makes the best breakfast treat.
    4 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Fermenting time 1 hour
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    For Jalebi Batter

    • 1/2 cup all purpose flour maida, plain flour
    • 1 tsp besan gram flour
    • 1/2 tsp yeast
    • 1/2 tsp oil
    • 1/2 tsp sugar
    • 1/3 cup lukewarm water (as needed)

    For Syrup

    • 1 cup sugar
    • 1/2 cup water
    • 1/8 tsp crushed cardamom
    • few strands saffron
    • 1 tsp lemon juice

    Also need oil to fry

    Instructions
     

    Making the Batter

    • Dissolve the yeast in warm water and let it sit for about five minutes.
    • Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution to the flour and mix to make a smooth batter. Set the batter aside in a warm place for one hour.
    • Make sure the batter is fermented, but do not over-ferment. After fermenting the batter will be a little lacy.

    Making the Syrup

    • Boil the sugar and water together. Add the lemon juice and saffron and turn off the heat. (The lemon juice keeps the mixture from crystallizing).

    Making Jalebis

    • Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
    • Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle.
    • Squeeze the Jalebi batter out into the hot oil in pretzel shapes about two inches in diameter. Fry the Jalebis until light golden-brown on both sides.
    • Transfer them into the warm syrup. Let the jalebis soak in the hot syrup a few seconds, then take them out.
    • Serve hot. Enjoy! 

    Notes

    Variations
    Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
    Serving Suggestion
    In North India Jalebi is a breakfast treat accompanied with Urad Dal Puri and Methi Chutney.
    Keyword All Time Dessert, Breakfast, jalebi
    Tried this recipe?Let us know how it was!