TRADITIONAL INDIAN SWEET DISHES ~ VARIOUS TYPE OF FOOD

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.