Popular Indian Desserts recipes such as Gulab Jamuns, Khee and Besan Burfi are included in our Indian recipe collection, along with cooking tips. Tasty and easy to prepare recipes for making a rage of desserts and sweets…
Recipe from Dalbir Chadda: What makes this dessert unusual is that it is not as sweet as most Indian desserts. It is fairly simple to make. Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese stores is the best).
Melt butter in a 4 qt pot. Break vermicelli into 3″ pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar.
Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving
Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?). Simmer and add sugar and stir for 2-3 minutes more.
Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools). Pour into individual dishes and serve.
Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly).
Turn off the heat and stir in the sugar. Spread 1/2″ thick onto a platter. Cut into diamond shapes after it has cooled down.
Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1 1/2 hours.
Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds.
Serve hot or cold decorated with silver or gold leaves (optional). [Silver/Gold leaves are very fine and tasteless.]
Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.
Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown—almost black.
Soak in sugar syrup until they double in size (1 hour or overnight). Serve hot or cold.
Boil sugar and water together for 5 minutes. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. Add the syrup and stir briskly until it is absorbed in the semolina. Mix in crushed cardamom seeds, almonds, and raisins. Serve hot.
Fry the sewian in hot oil until golden brown. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half. Add sugar and cook on low heat until creamy (about 25 minutes). Remove from the heat. Add in rose water. Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.
Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip off.
Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Be very careful so as not to add any extra water. Remove the paste and make small balls (1-2″ in diameter).
Boil water in a wide vessel. Make sure that there is at least 2-3″ of water in the vessel. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup.
Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and refrigerate (don’t freeze). Serve cold.
This is a great desert which can be made with very little effort. You can replace the Mango pulp with any other pureed fruit.
It is very confusing to describe quantities as 1 can. Well, I do not remember the exact numbers so let me describe the sizes. The Mango pulp can is about 6″ high and 3″ in diameter. I think it is the only size available in an Indian store. The condensed milk can is about 3″ high and about 2.5″ in diameter and should be available in your neighbourhood grocery store.
Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the freezer for about 8 hours.
This is a simple Indian dessert from Western India, made with strained yogurt and flavored with cardamom, and saffron and garnished with almonds and pista. It is important to use freshly ground cardamom seeds. Servings 4 to 6
Tie yogurt in a clean muslin cloth overnight. (6-7 hours). Put the yogurt into a bowl, add sugar and cardamom and mix. Rub saffron into 1 tbsp. hot milk, in a small bowl, until the color spreads and dissolved and add to the yogurt Empty into a serving bowl, and garnish with nut crush. Chill for 1-2 hours before serving.
1 or 2 per person.
1 Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander. 2. In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan. 3. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. 4. Remove from the heat and set aside. Sprinkle with the rose water. 5. Serve warm or chilled in dessert bowls.
1. Add a little ghee to a frying pan and heat to coat the pan. Roast cashew nuts until golden brown and add the raisins to the pan for a few seconds.Remove the cashews and raisins and keep aside. 2. Add the carrots to the pan and saute the carrots. Add Half and Half, and heat for about an hour. Add cardamom and starting with medium heat, stirring, and lowering the heat after the mixture starts boiling. Heat until almost dry. 3. Add sugar, mix, and continue to cook until the carrot halwa is semi dry. 4. Remove from stove and add cashews and raisins.
Heat ghee (clarified butter) in a pan on medium level till it is hot. Add semolina. Stir well and fry on low heat for 7 minutes or till the semolina is lightly roasted. Keep aside Mix the sugar, cardamom and water in a vessel. Bring to boil and keep on medium / low heat uncovered for 2 minute(s) stirring periodically. Now add the water mixture. Stir well. Bring to boil and turn heat on low immediately. Keep on low heat, stirring periodically (after every minute), till the mixture is dry. Sprinkle chopped nuts and raisins. Serve with a dollop of ice-cream.
A variation of the above recipe – This prasad or temple offering is given in Sikh temples during the full moon day around October-November when Guru Nanak was born, and during Guru Parab, the birthday of Guru Gobind Singh. It is a day when they rededicate themselves to unity, brotherhood and equality among all human beings. After all this religion was created to bring hindus and muslims together.
Heat ghee and add the rava or the flour. Fry, stirring constantly, till each grain is brown. Add sugar little by little and continue cooking till ghee separates and the sugar is blended. No flavoring must be added. Serve hot
Soak the dates overnight. De-seed and chop into 4 pieces. Heat ghee and sauté the raisins, cashewnuts, chironji seeds, almonds and pistachios for 2-3 minutes. Drain and mix with the chopped dry dates. Set aside. In the same ghee, fry the vermicelli on a low flame for about 2 minutes, stirring continuously. Remove from heat and keep aside. Boil the milk in a deep bottomed pan and add the vermicelli and sugar. Stir until the sugar dissolves. Cook uncovered on a low flame for about 10 minutes,stirring often. Add the fried dry fruits and cardamom powder, cover and cook for 3 minutes. Serve hot or cold in individual bowls.
Make 1 string syrup of sugar and water. Mash, grate or crumble khoya and paneer together. Add cardamom powder, flour and knead well till smooth. If too dry, add a little milk. Form a soft dough.
Make small balls out of the dough rolling lightly between the palms. The balls should be half the size of pingpong balls. Heat the ghee and cool for 3 minutes. Add some balls, and allow them to rise before putting back on heat. Fry on low heat, till dark from all over. Drain and dip into the syrup. Allow to soak till next batch is ready. Repeat till all the dough is exhausted. Drain and transfer to a serving dish.
Note: Take care not to fry on high flame for the jamoons will stay undone from the centre. If the jamoons are cracking, add some more milk. A little variation is bound since the khoya may not be uniform each time.
Note: These biscuits are not thin. They are sort of thick rounds which are depressed a little bit. If you want, you can sprinkle with nuts on the top and bake them too. Baking temperature may have to be altered depending on how thick you’ve made the biscuits. Also, do not keep the baking sheet on the bottom most rack in the oven.
Chop palm sugar into small pieces and put into a small heavy saucepan with 200 ml (7 fl oz) water. Dissolve over low heat, allow to cool. Beat eggs until well mixed but not frothy, add palm sugar and coconut milk diluted with 125 ml (4 fl oz) water. Strain this mixture through a fine strainer into a large jug. Stir in evaporated milk, spices and rose water or essence.
Pour into individual custard cups placed in a baking dish. Add hot water to come half way up sides of cups and bake at 120 degrees C (260 degrees F) until set, about 1 1/4 hours. Cool and chill.
Note: Instead of individual servings, the custard may be cooked in one large dish, allowing extra baking time, but do not be tempted to raise heat to more than moderately slow, as this will cause the custard to curdle.
From Charmaine Solomon’s Encyclopedia of Asian Food, Periplus Editions,1998, supplied courtesy of New Holland Publishers (Australia) Pty Ltd.
In a heavybottomed vessel or Kadai, mix all the basic ingredients together and mix well with a spoon until they are evenly mixed. Keep the vessel ongas on low heat and keep stirring continuously. Sugar would start melting and the mixture will become little dilute. Keep stirring for 10-15 minutes until the mixture leave the edges of the vessel. At this point of time you can add ghee little by little and keep stirring the mixture and add the cardamom powder as well. Ghee is just for the flavor and for the sweet to be bit soft. The more you add, the more it becomes soft. The mixture should be removed when it leaves the edges of the panand at the same time slight bubbles will appear in the mixture. Emptythe contents to a greased plate with ghee, and spread it evenly flat with a flat spoon greased with ghee. When it is slightly cold (not fully cold), cut into desired shapes. All the cut pieces of the sweet can be removed when it is fully cold and transfer them to a closed container.
Wash and peel off carrots. Cut cubes of carrots in equal shapes. Take Oil in a pan and fry carrots untill golden. Add honey and fry again for 5-6 minutes in medium flame. Add salt and pepper powder accordingly after frying. Serve Chilled with tomato sauce
The recipe for kala jamming recipe what flour do we use maida or regular attached we use for roti.?
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