Food

7 Recipes For Indian Desserts

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No meal is completed without a delightful dessert. It does not matter how much we have eaten, our stomach always has some extra and special space for desserts. Let’s have a look at some super-delicious dessert recipes.  

Rose And Almond Kheer

Ingredients:

  • Milk- 750ml
  • Rice- ¼ cup
  • Nuts- ¼ cup (chopped)
  • Ghee-2 tbsp
  • Condensed Milk- 2 tbsp
  • Khoya/ Mawa- ¼ cup
  • Cardamom Powder- a pinch
  • Sugar- as per taste (handful)
  • Rose Syrup- few drops
  • Rose Petal Jam- 2 tbsp

Directions:

  • Boil milk and soak rice into it. Cook them together.
  • Meanwhile, take a pan and pour ghee into it and then add nuts like almonds, cashews, pistachios, and much more to roast them on a medium flame until they are golden brown. 
  • Once the milk and rice come to boil, add condensed milk and let them combine well.
  • Now, add khoya/mawa, cardamom powder and sugar to it. Mix them well.
  • Turn off the flame, cool it down a bit.
  • Once the temperature is normal, add rose syrup and rose jam to it.
  • Blend it well with the mixture, and then you will get a nice pink colour.
  • Garnish the Gulab Kheer with some chopped nuts and dried rose petals.
  • Serve it cold.

Here you go with super delicious Gulab and Almonds Kheer!

Kesar Pista Phirni

Ingredients: 

  • Basmati Rice- ¼ cup
  • Full-fat Milk- 1 lt.
  • Ghee- 1 tbsp
  • Khoya- 100 gms
  • Sugar- 1 cup
  • Saffron- a pinch
  • Cardamom- 2-3 nos
  • Cardamom powder- ½ tbsp
  • Pistachios- ¼ cup (chopped)
  • Almonds- ⅛ cup (sliced)
  • Cashews- ⅛ cup (chopped)

Directions: 

  • Soak rice in water for about 30 minutes.
  • Now, take a mixer and grind rice to a coarse mixture.
  • Take a pan, heat it up and add some ghee and cinnamon stick to it.
  • Stir it and after a minute add milk to the pan and let it boil.
  • Add the ground rice to the boiled milk and mix them up nicely.
  • Once the rice and milk are cooked, you need to add khoya and sugar to it.
  • Now, add saffron, cardamom powder, pistachios, almonds, cashews and stir them all together.
  • Cook them for at least 10 minutes on a sim flame.
  • Pour the Phirni into the earthen molds or any other molds of your desire and keep them in the fridge for at least 4 to 6 hours. 
  • Once it is done, garnish the molds with chopped pistachios and saffron strands.

Voila! Mouthwatering Kesar Pista Phirni is ready to be served.

Gajar Ka Halwa

Ingredients: 

  • Ghee- 4 tbsp
  • Carrots- 4 cups(grated)
  • Milk- 1 ½ cups (boiled)
  • Sugar- ¾ cup
  • Cardamom powder- ½ tbsp
  • Saffron- a few strands 
  • Pistachios- ⅛ cup (chopped)
  • Cashew- ⅛ cup (chopped)
  • Almonds- ¼ cup (sliced)

Directions: 

  • Take a pan and pour 1 tbsp ghee into it. And then add grated carrots to it.
  • Saute the carrots for about 10 mins on medium flame. Keep stirring it so that the carrots do not burn.
  • Once the sauteed carrots are half cooked, you need to pour the milk.
  • Cook it until the carrot absorbs the milk properly.
  • Now at this stage, add sugar and let it cook until no moisture is left.
  • Add cardamom powder and saffron strands and combine them well.
  • Once the milk is totally soaked by the carrots and no moisture is left, pour 3 tbsp ghee on it.
  • Sprinkle all the nuts and mix everything well.

Oh la la! Your Delightful Gajar Ka Halwa is ready.

Aam Shrikhand

Ingredients: 

  • Mango pulp- 1 cup
  • Yoghurt- 3 cups (hung)
  • Sugar- ½ cup (powdered)
  • Cardamom powder- a pinch
  • Nuts – 2 to 3 tbsp (chopped)

Directions: 

  • Take a bowl and pour the yoghurt into it. 
  • Add cardamom powdered, sugar, mango pulp and half of the nuts to the yoghurt. Blend them all together with the help of a whisk.
  • Keep it in the refrigerator for at least 30-45 minutes.
  • Pour it into earthen bowls and garnish it with the remaining nuts,
  • Serve it chill.

Your yummy Mango Shrikhand is ready to soothe your taste buds!

Kulfi

Ingredients: 

  • Saffron- a few strands
  • Pistachios- 2 tbsp (chopped)
  • Fat milk- 1 lt.
  • Cardamoms- 4 to 5 nos
  • Cashew nuts- 1 ½ tbsp (chopped)
  • Almonds- 2 tbsp (chopped)
  • Cashew paste- 1 ½ tbsp
  • Condensed milk- 2 to 3 tbsp

Directions: 

  • Take a mortar with a pestle and crush the cardamoms. Set it aside.
  • Take a deep non-stick pan, heat it pouring milk on a medium flame and then add crushed cardamoms. Stir it well and let it boil until it reduces to half of its quantity.
  • Now add pistachios, cashew nuts, almonds, cashew paste and condensed milk. Mix everything well and cook it for at least 5 to 6 minutes.
  • Turn the gas off and pour the milk mixture into the kulfi molds and refrigerate them until they are half set.
  • Place sticks in the mold and keep it in the freezer. Let it freeze until it is fully set.
  • Demold it and serve immediately before it melts.

Your chilled royal Kulfi is ready!

Puran Poli

Ingredients: 

For The Dough:

  • Whole wheat flour- 2 cups
  • Oil- 2 tbsp

For The Filling:

  • Arhar Dal- 1 cup (washed and drained)
  • Jaggery(gud)- 1 ¼ cups (chopped)
  • Saffron- a few strands
  • Ghee- 2 tbsp
  • Cardamom powder- ¼ tbsp

Other Ingredients:

  • Wheat flour(for rolling the dough)
  • Ghee 

Directions: 

For The Dough:

  • Combine the flour and oil in a bowl and knead the mixture into a soft dough with the help of water.
  • Divide the dough into small equal parts and keep them all aside.

For The Filling:

  • Take a bowl with 2 tbsp water and dissolve saffron strands in it, mix it well and keep it aside for at least 15 minutes.
  • Take a pressure cooker and add dal and 1 ½ cups of water, cover it with a lid and wait for 3 whistles.
  • Before you open the cooker’s lid, make sure that you let the steam escape. This way, your dal will be properly boiled.
  • Take a non-stick pan, heat it up on a medium flame and pour ghee into it.
  • Now add the boiled dal and jaggery to it and mix well. Let it cook on a medium flame for about 10 to 12 minutes or until the mixture becomes thick in texture.
  • Continue to stir and mash the mixture at regular intervals of time.
  • At this stage, you need to add cardamom powder and saffron water to the mixture and blend everything together.
  • Let it cool down and set it aside.

For Filling The Dough:

  • Take a small portion of dough and roll it in the circular shape with the help of a rolling pin.
  • Take a spoonful of filling mixture and place it over the center of the rolled dough.
  • Pinch all the edges of the rolled dough together in order to seal the filling.
  • Flatten the sealed dough again with the help of a rolling pin. Once it is rolled again in a circular shape, place it on a heated and greased tawa.
  • Pour some more ghee and cook it from both the sides until it becomes golden brown.
  • Repeat the same process in order to make other Puran Poli as well.

Your delightful Puran Poli is ready. Serve it hot!

Ras Malai

Ingredients: 

For Flavoured Milk:

  • Milk- 1 ½ lt.
  • Almonds- 2 tbsp (sliced)
  • Pistachios- 2 tbsp
  • Cardamom powder- 1 tbsp
  • Sugar- 1 cup
  • Saffron- 15-20 nos

For Chena:

  • Milk- 2 lt.
  • Vinegar- 1 tbsp
  • Corn flour- 1 tbsp

For Making Ras Malai:

  • Water- 1 ½ lt.
  • Sugar- 1 ½ cups
  • Flavoured milk- freshly prepared
  • Chena- freshly prepared 
  • Almonds (sliced)
  • Pistachio (sliced)
  • Saffron- a few strands

Directions: 

For Flavoured Milk:

  • Take a heavy-bottom pan, heat it up on a medium-low flame, add milk and keep stirring until it comes to a boil.
  • Once it boils, add almonds, pistachios, cardamom powder, sugar, saffron strands. (you may adjust the amount of sugar as per your taste.)
  • Cook the whole mixture stirring at intervals for about 15-20 minutes. 
  • Cook it until it gets a smooth texture, and the quantity of milk starts reducing.
  • Once it is properly cooked, turn off the flame and keep it aside to cool down at room temperature.

For Chena:

  • Take a deep heavy-based pan and set it on medium heat.
  • Now, add milk and keep stirring it at regular intervals.
  • When the milk is completely boiled, switch off the gas flame and wait for a few minutes. 
  • Now add vinegar to the milk and keep stirring, add ice cubes once the milk has started to curdle.
  • Strain the whey and tie up the curdle in a muslin cloth. Strain the remaining whey. 
  • Open the cloth and wash the curdle with cold water thoroughly and squeeze the excess moisture.
  • Take a bowl and put the curdled milk to it. Now, you need to knead the curdled milk (chena) until it becomes smooth and soft in texture. Do squeeze it so hard as it needs to be a little moist.
  • Now, add cornflour and mix the kneaded chena again, you need to make sure that the chena is not dry. You can add water, if required (only to make the chena a little moist).

For Making Ras Malai:

  • Divide the chena into small portions. Shape them into a flat tikki shape. Make sure that these doughs are neither too big in size nor too small.
  • Take another deep pan, heat it up on medium heat, add water and sugar and let the sugar dissolve completely in the water.
  • Now, add the chena dough to the sugar syrup, cover the pan with the help of a lid and cook it for 10-12 minutes on high flame until the chena doughs get doubled in size. Turn off the flame and let the chena soak the sugar syrup for another 10 – 15 minutes. 
  • Take out the chena dough balls, one by one, squeeze the excess syrup and immediately add it into the freshly prepared flavoured milk. 
  • Keep the ras malai into the fridge for at least 3 to 4 hours so that the chena absorbs all the milk. Garnish it with the chopped nuts such as almonds, pistachios, saffron strands.

Your tender and juicy Ras Malai is ready to be served!

Atte Ka Halwa

Ingredients: 

  • Ghee- 1 cup
  • Wheat flour- 1 cup
  • Sugar- 1 cup
  • Water- 1 cup

(All the ingredients need to be in equal portions, i.e., 1:1:1:1)

Directions:

  • Take a kadhai and heat it up. Once it is heated, add ghee to it.
  • Add wheat flour to ghee and cook it until it is golden brown and a nice aroma starts coming.
  • Add water to it and stir it well.
  • At this stage, you need to add sugar and mix thoroughly.
  • Let it cook for a few minutes until ghee starts getting separated from the Halwa.
  • Serve it hot.

You super easy Atte ka Halwa is hot to trot.

Zucchini Halwa

Ingredients: 

  • Zucchini- 2 cups (grated)
  • Cardamom powder- ¼ tbsp
  • Sugar- ½ cup
  • Milk- ½ cup (full cream)
  • Saffron- a few strands
  • Butter- 2 tbsp
  • Nuts- ⅓ cup (finely chopped)

Directions:

  • Heat a pan and grease it with butter.
  • Add zucchini and cook it for at least 10 minutes until the raw smell goes away and zucchini becomes soft and moist.
  • Now, add milk, saffron and sugar. Cook the mixture until the milk is soaked up by zucchini.
  • Sprinkle the cardamom powder and all the dry fruits. Mix everything well.
  • Serve it hot.

Your healthy yet delicious Zucchini Halwa is up to be served.

Malpua

Ingredients: 

  • Refined flour- 1 cup 
  • Baking powder- a pinch
  • Evaporated milk- 1 cup
  • Ghee- as per requirement
  • Sugar syrup- as per requirement (made at home by boiling water with sugar until sugar dissolves)
  • Saffron- a few strands
  • Rose petals- ½ tbsp (dried)
  • Pistachios- 8-10 nos (slivered)
  • Icing sugar- 2 tbsp (for dusting)
  • Silver varq- as per requirement (for garnishing)

Directions: 

  • Take a large bowl and add refined flour to it. Add baking powder, ¾ cup evaporated milk gradually while stirring the mixture continuously in order to avoid the lumps.
  • Add a little water to the batter, if required.
  • Meanwhile, heat a pan with ghee. 
  • Add saffron strands to the sugar syrup that you have made at home.
  • Once the pan with ghee is heated enough on a high flame, start pouring small portions of batter into it one by one.
  • Pour the batter in such a way that you create a round shaped mal pua with it. Let it fry until it is golden brown and a little crispy on both the sides.
  • Once the malpuas are fried, soak them in the sugar syrup for at least 10 to 15 minutes. 
  • Take out the malpuas from the sugar syrup, remove the excess sugar syrup and transfer it to a plate.
  • Garnish it with dried rose petals, silver varq and pistachios.
  • Dust icing sugar on the top of the garnished malpuas and serve them hot.

Yumm! Your family and friends will be impressed with such tasty Malpuas.

We hope that you liked all the recipes. Try all of them one by one at home and make your family and friends go crazy over the tempting taste of these heavenly Indian Desserts.

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