TRADITIONAL INDIAN SWEET DISHES

HOME 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 sumptuous meal is always incomplete without sweet dish like gulab jamun or kulfi or gajjar ka halwa. Below we have provided many recipes to tantalize your tongue.




BADAM KA HALWA


       

Ingredients:

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.

SHAHI TUKRA RECIPE (Bread Pudding)

Ingredients:

                                     

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

Preparation:

• 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.

RICE KHEER RECIPE (Rice Pudding)

Ingredients:

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

How to make kheer:

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove the rice kheer from heat and serve either warm or chilled.

PISTA KULFI RECIPE

Ingredients:

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)

Preparation of kulfi recipe :

• Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
• Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
• Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
• Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
• To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

SABUDANA KHEER RECIPE

Ingredients:

1 litre Milk
1 cup Sugar
1 cup Water
1 cup Sago
1 tbsp Cashew nut
1 tbsp Raisins

Preparation of sago pudding:

• Wash and drain sago and add to milk.
• Boil till milk thickens.
• Dissolve the sugar in water and add to the milk.
• Cook on medium heat stirring continuously, till thick.
• Add the cashew nuts and raising.
• Serve the cool saboodana kheer 

KARANJI (Gujiya) RECIPE

Ingredients:

1 cup Wheat flour
3 tbsp Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 tsp Cardamom powder
1 tbsp Poppy seeds

How to make gujiya:

• In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
• For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
• Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
• After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
• The karanji can last for 7-8 days if stored in an air tight container.

RAS MALAI RECIPE

Ingredients:

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

Preparation of 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.

 Badam Kheer Besan Burfi
 Besan Laddo
 Basundi
 Boondi Ka Laddoo
 Chanar Payesh
 Channa Dal Payasam
 Coconut Burfi
 Crullers
 Doodh Pak
 Fruit Kheer
 Gajjar Ka Halwa
 Gulab Jamun
 Jalebi

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INDIAN MASALA

TASTE OF INDIA          

Curry leaves : Chalcas koenigii

They are used as a seasoning in Indian Cooking. The currey leaves lose their delicate fragrance when dried, you should try to obtain them fresh, don't waste your time with the dried stuff!

Indian Name:

Kari patta, Kareapela, Karuveppilai, Karuvepila, Katneem, Bursunga, Bowala, Karepeku, Karivepaku, Girinimba, Suravi

Chilly : Powder/fresh/dried : Cayenne Pepper

Now a basic Indian spice, used mainly for its pungent and fiery taste, one may use fresh green or red chilies instead.

Indian Name:

Lal mirch, Hari mirch, Morich, Lanka, Lal marcha, mulagu, Marichiphala Ujjvala, Mirapakaya

Cardamom Pods : eliachi

Used to flavor curries, masala chai and certain vegetables and Indian desserts and is one of the spices in Garam masala. Used for its strong but very pleasing flavor.

Indian Name:

Eliachi, Choti elaichi, Yellakai, Elathari, Elakkaai, Yalukalu, Ellakai

Cinnamon : Cinnamomum verum

Used for its sweet and pleasing flavor. It is the bark of the cinnamon tree and one of the spices in Garam masala. It is normally used to flavor curries, masala chai and certain vegetables and Indian desserts.

Indian Name:

Dalchini, Erikkoloam, Dalochini, Durusita, Twak, Illavangam, Lavanga pattai, Lavangamu

Clove : Eugenia caryophyllata

Used for its pleasing flavor. and is one of the spices in Garam masala. It easily loses its flavor and is used to flavor curries, masala chai and certain vegetables.

Indian Name:

Laung,Lavang, Lavanga, Labango, Grampu, Krambu, Shriisanjnan, Lavangalu

Black Pepper : Kala Mirchi

Black pepper are used in Indian cuisine at all stages of the cooking process and as a table condiment.

Indian Name:

Kala mirchi, Gulki, Menasu, Kuru mulagu, Marichan, Vella, Krishnan, Krishnadi, Savyamu, Miriyalu

Ginger : Rhizoma Zingiberis

A basic but not essential Indian spice, used for its warming properties and wonderful aroma and taste.

Indian Name:

Adrak, Sonth, Alla, Inchi, Ada, Adraka, Shringaveran, Sringaaran, Allam, Ingee

Tamarind Pulpa Tamarindorum

The Juice of dry Tamarind are adequate to add a touch of sourness in the curry. It is extensively used in south indian cuisine and is normally used as a replacement for tomatoes.

Indian Name:

Imli, Amla, Huli, Hunise mara, Puli, Imbli, Tintiri, Tintiddii

Fenugreek : Semen Foenugraeci

This is a basic but not essential Indian spice which is actually a lentil and is used for its strong, bitter taste. After turmeric it has the most medically useful item in the Indian kitchen. If it is burnt it gets very bitter and should be thrown away.

Indian Name:

Methi (seeds), Kasoori methi, Sag methi (leaves), Mente, Methri, Vendayam, Mentikura, Mentula

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INDIAN FOOD

Indian food is often eaten with the hands, however, this custom is guided by some basic rules. For instance, it is considered impolite to allow the food to pass the first joint of the fingers. The fingers should never touch the mouth directly. In addition, only the right hand may be used in eating.

Since most Indian meals include a kind of flatbread, that is traditionally used to scoop or roll vegetables or rice. A spoon is provided for soup, but the bread may even be used to eat that! Meat, if served, may be eaten with a knife and fork, but it will more often be served pre-cut, so it may be easily managed by the fingers.

Indians usually eat their largest meal at midday, prefering to end with a light evening meal. People either bring their midday meal to work or use a lunchpacking service called "tiffin" that delivers traditional hot meals to their workplace. If possible, many Indians like to come home for the midday meal.




Punjabi:

Possibly the most famous Punjabi contribution to Indian food is the tandoori style of cooking. This method uses large earthen ovens that are heated to high temperatures using coal fires. Once hot, many types of meat, breads, or vegetable dishes may be cooked inside. This method gives food a distinctive flavor and seals in the aroma of the item. 

Many people in Punjab eat some meat. Thus, the state has developed many chicken and lamb dishes that are coated in spicy onion and mustard or sweet cream sauces. This is thought to be an influence of the Mughals during their time in India. Milk products such as yoghurt lassis and fresh cheeses are also an important part of the Punjabi diet, as are pulses and wheat.




  Gujarati:

Gujarati food is mainly vegetarian. The staple grain of the area is millet, with wheat as a secondary grain. Other products include peanuts, sesame, and many types of vegetables. Pulses are very important in this region as a source of protein, whether as a side dish or made into soups called dahls, as the majority of the population does not eat meat.

Gujarati food is usually served as a "thali" meal, meaning that all items are served at once on a large plate. A traditional thali includes two vegetables cooked with spices, dahl, a flatbread, rice, pulses, and a sweet. There are also simple meals of mild rice and lentils known as "khichdi", served with a lightly spiced buttermilk or yoghurt soup called "kadhi".




  Maharashtrian:

In contrast to the mainly vegetarian Gujarati food, Maharashtrians enjoy eating meat and fish with their meals. Fish may be stuffed or lightly fried, and meat is braised and spiced with sweet and sour ingredients. Peanuts and cashew nuts are widely used, as is the distinctive kokum berry, a sweet deep purple item with a slightly tangy taste.

  On the coast, people eat crab, prawns, and shellfish. Maharashtrians also popularised fried rice-flour balls called "vada" (now eaten throughout the country) and a type of thin pancake called amboli made of semolina, urad dal, and fermented rice. A common sweet dish is puran poli, a flatbread stuffed with gram flour, brown sugar, and honey.

Bengali: Bengal is known for its fish and its sweets. Located on the eastern coast of India, fish has become a staple of the Bengali diet. It may be sauted in yoghurt or marinated in Bengal's famous spice mixture. This region uses five basic spices, known collectively as "pachphoron". They are: aniseed, cumin seed, black cumin seed, mustard, and fenugreek. Even the oil that is used is mustard oil. Many sweets eaten all over India originated in Bengal. Most are milk or cottage cheese based, including rasgolla, gulab jamun, and sondesh. Bengali sweets are often served with a sticky sweet syrup, and may even be found ending a traditional Gujarati or Goan meal!

Kerela,  Karnataka, and the South: Kerela food, from southern India, is traditionally served on a large banana leaf. The method is still used for feasts today. The staple food of southern India is rice. Different preparations of the grain may even be eaten for breakfast. The other staple is the coconut. Coconut is made into chutney, served as a refreshing desert, and incorporated into vegetable or fish dishes as a flavoring. This often gives Kerela food a surprising flavor that mixes sweetness with spices.  One can see the uses of these ingredients in many of the famous dishes of the south. For example, rice flour and urad flour are made into a batter and steamed to form rice cakes called "idli", eaten with a type of stew made of pulses and vegetables called "sambhar". Another dish, "appam", is a thin crepe made with rice flour and the sap of the cocomut palm. It is eaten with the "sambhar" mentioned above.

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