Indian Dessert Recipes
Indian desserts are very tempting and mouth watering. Be it a scorching summer or a bone clattering winter indian mithai is always too
difficult to resist. A meal is always incomplete without sweet dish. Below we have provided many recipes to tantalize your tongue.
Badam Ka Halwa
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to make Badam Halwa
- Leave the almonds in hot water for 1 hour.
- Remove the outer skin and grind to a paste with the milk.
- Make sugar syrup and boil till it reaches a one string consistency.
- Add the badam paste and cook till it thickens.
- Add the kesar colour.
- Add ghee little by little stirring continuously on low heat.
Badam Phirini (Almond Pudding)
2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)
How to make Badam Phirni:
- Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
- In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly
till milk turns thick.
- Remove from heat and add almonds.
- Put in serving bowl and chill.
- Garnish the badam phirni with silver or gold foil paper (varak) and serve.
1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk
How to make Badam Kheer:
- Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for
2 minutes. remove from the flame and drain.
- Remove the skin of the almonds and grind to a fine paste.
- Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar
and cook for 5 minutes over a low flame stirring continuously.
- Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
- Allow to cool and serve chilled.
1 litre or 4 cups Milk
1/2 cup Sugar
1/2 tsp Cardamom powder
5 chopped Almond (Badam)
1 tblsp chopped pista
10 strands Saffron (kesar)
How to make Basundi:
- Boil the milk in a heavy bottom kadai.
- Now in 1 tblsp of warm milk add the saffron strands. Keep them aside for the flavours
- Keep stirring the milk constantly and reduce it till it becomes thick and the quantity
of the milk is approximately half a litre.
- Add the sugar, saffron and chopped nuts and cook for another 5 minutes. Stir the mixture
occasionally. Remove from the fire.
- Transfer to a serving bowl and add the cardamom powder. Mix thoroughly.
- Serve hot or cold garnished with nuts and saffron strands.
200 gms Bengal Gram
200 gms Sugar (powder)
10 gms Ghee
10 gms Kismis
1/2 tsp Cardamom powder
Preparation of Besan Barfi :
- Heat the ghee and cook the besan on medium flame till the raw smell disappears.
- Make sure the colour of the besan does not change. Add the sugar and turn.
- Remove from fire. Mix in the kismis and cardamom powder.
- Spread out on an inverted greased plate. When firm cut into squares. Besan ki burfi is ready to be eaten.
1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water
How to make boondi laddu:
- Mix the flour, rice flour, baking powder and colour.
- Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
- Tap it gently with a spoon so that small balls of dough fall into the oil. Make
the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
- Mix in the kesari melon seed and cardamom powder and fried boondies. When the
mixture is still warm make into balls. Bondi Ladoo are ready to be served.
- If the mixture cools balls cannot be made as the sugar crystallizes.
1/2 litre Milk
1 tin Condensed milk
2 tablespoons Sugar
1 cup Water
2 tablespoons Nuts
2 tablespoons Raisins
How to make channar payesh:
- Make a thin syrup of the sugar and water. Put the chenna (cottage cheese)
in a bowl and add the hot syrup into it, blending it thoroughly.
- Boil milk in a deep bottomed pan. Add the condensed milk. Simmer for 1-2 minutes.
- Cool till just warm. Add the milk mixture into the channa, a spoon at a time.
Mix vigorously to form a homogenous mixture till all the milk is used up. Pour into a bowl.
- Mix in the nuts and raisins. Serve the channar payesh chilled.
Channa Dal Payasam
1/2 cup Split Bengal Gram (Chana Dal)
1 cup grated Coconut (Khopra/Narial)
4 tblsp Clarified Butter (Ghee)
1 cup Jaggery
5 crushed Cardamoms
2 tblsp chopped Coconut (Khopra/Narial)
5 Cashewnut (Kaju)
How to make Channa Dal Payasam:
- Wash and soak the gram.
- Melt a part of the ghee in a pan , add the coconut pieces and fry till
golden brown over a medium flame drain, remove and keep aside.
- In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside.
- Extract coconut milk by soaking the grated coconut in about half a cup
of hot water for 10 minutes and then pass the mixture through a strainer.
- Boil the gram in a saute use with just sufficient water to cook the gram.
- When the gram is cooked add the jaggery and the coconut milk.
- Cook till the mixture is thick stirring once in a while so that it does not get burnt.
(make sure the mixture does not become very thick, it should be of pouring consistency).
- Add the remaining ghee and the cardamoms. mix thoroughly.
- Serve garnished with the fried coconut pieces and the cashew nuts.
Coconut Barfi(Nariyal Ki Burfi)
225 gms Khoya
225 gms coconut (dry and ground)
1 tsp cardamom seeds (ground)
1 tbsp ghee
2 1/2 cups sugar
2 cups water
2 tsp almonds (grated)
2 tsp pistachios (grated)
How to make Coconut Burfi:
Mix khoya and coconut and fry them lightly with ghee on a low heat.
Add cardamom and mix well.
Prepare one-string syrup by dissolving sugar in the water.
Now stir the coconut mixture into the syrup.
Grease the plate and spread the grated nuts on it.
Spread the prepared evenly over the plate and allow it to cool.
Now with the knife, cut it into desired shapes.
Turn them over so that nuts covered part appears on the top.
Nariyal ki burfi is ready to be served.
4 slices Bread
1 cup Condensed milk
1 cup Sugar
1 tblsp Powdered sugar
2 cups sieved Refined flour
1/2 tbsp Cinnamon powder
2 tbspn Milk
A pinch Nutmeg (Jaiphal) grated
A pinch Baking powder
3 tblsp Butter
2 cups Oil for deep frying
How to make Crullers:
- Cream the butter and sugar in a basin with a wooden spoon.(creaming is mixing the sugar with the butter till the sugar gets
dissolved or partly dissolved in the butter.)
- Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.
- Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding
- Add the cinnamon and the nutmeg.
- Make a dough using a little water.
- Knead until smooth and soft and the dough is free from stickiness.
- Allow the dough to stand for 20 minutes.
- Divide the dough into even sized balls.I know that many of u might be amateurs at cooking, but dont worry if you cant
make balls make whatever shape u can manage-- the final product is going to be the same.
- Roll the balls into 3" diameter rounds having a thickness of 0.5 cms.
- Make a hole in the centre of each rounds so that it resembles like doughnuts.
- Deep fry in a kadai till golden brown in colour.drain.
- Sprinkle the powdered sugar on top.
1/2 cup Almonds
1 litre Milk 250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
1 1/2 tablespoon Raisins
How to make Doodh Pak:
- Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm
milk and keep aside.
- Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring
- Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
- Serve doodh pak hot or chilled.
2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying
How to make Jalebi:
- Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic
bowl). Mix well with a whisk.
- Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
- Set aside for about 2 hours to ferment.
- Whisk thoroughly before use.
- Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom
- Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils.
Make a few at a time.
- Deep fry them until they are golden and crisp all over but not brown.
- Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
- Leave for at least 4-5 minutes so that they soak the syrup.
- Take the jalebi out of syrup and serve hot.
Kesar Kaju Burfi
500 gms Kaju(cashewnuts)
300 gms sugar
1/2 tsp kesar(saffron)
1/4 tsp orange color
2 chandi (silver)warak
How to make Kesar Burfi:
- Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely.
- In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly.
- Mix saffron and orange color in it.roast till done.
- on the rolling board place a butter paper and pour the mixture on it.
- Now place another butter paper ,sandwhiching the mixture between the two paper.
- Roll it with rolling pin.
- Remove the butter paper from top and place silver warak,and cut the kesar burfi pieces.
Kulfi brings an instant relief during the Indian summers. And this is an innovative way of making your kids eat nuts, by adding
them in the delicious kulfi. Kulfi is a frozen indian dessert made from full cream milk thinkened with khoya and chopped badam
Makes : 6
Cooking time : 1 hr + Freezing Time
1/2 litre full cream milk
1 tblsp Cornflour
2 tblsp Sugar
1/2 tsp Elaichi powder
1 -2 tblsp khoya/mawa
1/2 tblsp skinned pista (pistachios), thinly sliced
1/2 tblsp skinned badam (almonds), finely sliced
How to make Kulfi:
- Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. Use full cream milk otherwise
the kulfi will be less cream and will form ice crystals in it.
- Now lower the heat and cook the milk, stirring constantly, until it has thickened. (This will take about 10-15 minutes).
Stir the sides of the pan constantly to avoid scalding.
- In 1/4 cup cold water mix cornflour and make sure no lumps are formed. Add this to the milk. Stir constantly otherwise
it will start sticking on the base of the pan and you will get burnt taste.
- Now add the sugar, nuts and cardamom powder and grated khoya. Stir well till the khoya gets evenly dissolved. Switch
off the fire and allow it to cool.
- Once at room temperature, pour the mixture into kulfi moulds and let it freeze until set, about 6 hours.
- To serve, remove the kulfi from the moulds by running a sharp knife around the edges of the pista-badam kulfi. Slip
each kulfi on to a dessert plate, cut across into 3-4 slices, garnish with chopped pista and badam and serve.
- If you want you can use popsicle moulds or you can use small earthen matkis to make matka kulfi.
- To take out kulfi with ease hold the mould under running water for half a minute. It will come out quickly.
- If you want you can soak the almonds over night and then grind them into a fine paste before adding to the mixture.
100gms soft white Makhanas
1 tsp ghee
5 cups milk
4 tbsp sugar or as desired
1 tbsp shredded almonds
1 tbsp grated pistachios
1 tsp green cardamom seeds (crushed)
How to make Makhana Kheer:
- Cut makhanas into halves and put it in a saucepan along with ghee.
- Fry over a low heat for about 5 minutes.
- Add milk and sugar and stir well.
- Leave to simmer for about 1 hour, until milk reduces to half and of a creamy consistency.
- During this period stir from time to time so that milk does not sticks to the bottom of pan.
- Now add almonds and pistachios and leave for further 10 minutes
- Sprinkle crushed cardamom.
- Serve the makhana kheer hot or cold, as desired.
- Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water,
partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender
- Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook
on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
- Serve the lapssi hot garnished with blanched almonds and pistachios.
1 litre Milk
1/4 cup Maida
1/4 cup Suji
How to make Malpua:
- Boil the milk till it reduces to 1/2 its quantity.
- Roast the rava till light brown. Add to the milk along with maida. There should be no lumps.
- It should be a smooth pouring consistency. Heat the ghee. Take the batter in a glass.
- Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp.
- Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.
1 cup Bengal Gram
2 cups Sugar
1 cup Ghee
1/2 cup Water
How to make Mysore Pak:
- Mix the flour with a little ghee. Heat the sugar in water till reaches a ball consistency.
- Slowly add the flour stirring continuously so that no lumps are formed.
- When it is well blended pour in slowly absolutely in a hot ghee stirring continuously.
- Cook till the mixture becomes frothy and the ghee separates.
- Spread out on a greased plate. When firm cut the mysore pak into squares.
4 cup Whole Milk
4 tsp fresh Lemon Juice
4 tblsp dried Milk Powder
6 tblsp powdered Sugar (Cheeni)
6 tbsp Ghee
1 tsp Cardamom Powder
2 sheets Edible Silver Foil (Varq)
How to make Milk Burfi:
- Heat the milk slightly and curdle it by adding the lemon juice.
- Then hang it up in a muslin cloth to drain for 3 hours.
- The milk solids are turned into cheese now.
- Kneed this well with the milk powder and sugar.
- Heat the ghee in a heavy pan and add the cheese mixture.
- Stir-Fry over very low heat until the ghee separates.
- Remove form the heat and mix in the cardamom powder.
- Allow to cool slightly.
- Knead again to blend.
- Pat into a flat cake and cool completely.
- Cut into squares and decorate with silver foil.
1/2 kg Soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp cardamom powder
1 tsp cardamom seeds semi crushed
1 tbsp slivered or crushed pistachios
How to make Peda:
- Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
- Put mixture in a large heavy or nonstick pan.
- Heat first on high for few minutes.
- The on slow till done.
- Make sure to stir continuously, while on heat.
- When mixture thick and gooey, add cardamom.
- Mix well, and take off fire.
- Allow to cool, gently turning occasionally.
- Use cookie moulds, or shape pedas with palms into patty rounds.
- Mix pistachios and cardamom seeds and press a bit on top of each.
- If using moulds, first sprinkle some at bottom.
- Take some mixture and press into mould.
- When set well, invert and carefully, unmould. The pedas are ready to be served.
10 cups milk
4 tblsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder
How to make Rabri:
- Bring the milk to boil in a deep heavy pan.
- Remove from the heat and add the kewra esscence.
- Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.
2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
How to make Ras Malai:
- Mix the cheese with sugar and little cardamom powder and spread out on a baking tray
- Bake at 350 degrees for 35 minutes or until it sets. It should not get brown
- Remove from oven, cool at room temperature and cut into 2" squares
- Place them in a dessert bowl
- Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares
- Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve
225 gms Paneer
150 gms sugar
1 tbsp rose water
1/2 tsp green cardamom seeds (ground)
10 Pista (pistachios thinly sliced and crushed)
How to make Sandesh:
- Combine the sugar and paneer and mix well
- Place the mixture over the heat and stir constantly to avoid lumps
- When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times
- Place the cardamom and pistachios in two separate plates
- Now divide the mixture into several portions of the required size and flatten them to give the desired shapes
- Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs
- Serve cold sandesh.
Shahi Tukra(Bread Pudding)
8 Bread Slices(cut the edges out and cut diagonally)
4 tbsp Ghee
1 litre Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis
How to make Shahi Tukra:
- Heat the milk and sugar stirring continuously.
- Put 1 tsp ghee to prevent the milk from flowing over.
- Reduce the milk to 1/2 qty. cool the milk.
- Add the kismis and cardamom powder.
- Fry the bread slices in ghee till golden.
- Dip in milk for 2 minutes.
- Remove and put in the milk piesh prepared previously. Serve cool.
1 (18 ounce) container plain yogurt
1/2 cup granulated sugar
1 tsp rose water (optional)
1/2 tsp ground cardamom
Dash of ground nutmeg
Few threads of saffron
4 teaspoons finely chopped green pistachios
How To make Shrikhand:
- Mix all ingredients except pistachios
- Cover and refrigerate at least 2 hours
- Stir; spoon into dessert dishes
- Sprinkle shrikhand with pistachios