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
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
- 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)
4 tbsp Ghee
1 litre Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis
- 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)
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
- 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
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)
- 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
1 cup Sugar
1 cup Water
1 cup Sago
1 tbsp Cashew nut
1 tbsp Raisins
- 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
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
- 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
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
- 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.
Besan Laddo
Basundi
Boondi Ka Laddoo
Chanar Payesh
Channa Dal Payasam
Coconut Burfi
Crullers
Doodh Pak
Fruit Kheer
Gajjar Ka Halwa
Gulab Jamun
Jalebi