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Indian Dessert Recipes
India has a large repertoire of sweets. Each region has its own
specialties. Basically, Indian sweets are different forms of rice puddings, milk puddings,
vegetables & fruits dipped in sweet syrup. Besides, there are varieties of fudge like
sweets called Barfis. Indian sweets are decorated/garnished with raisins, almonds,
pistachio and the like.
Some other popular Indian sweets are :- Kheer,
Halwa (pudding), Rasgulla (spongy cheese balls, dipped in sugar syrup), Gulabjamun,
Rasmalai, Sandesh and ladoos. 'Kulfi' is the Indian version of Ice-cream.
Most Indian sweets are made by boiling down
milk to remove the moisture. It is called khoa. Adding butter, sugar and many other
flavors, these are turned into barfi, malai, kheer, rasgulla and sandesh.
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| Shrikhand - 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. |
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Ingredients: Servings
4 to 6
1 quart whole milk yogurt
1/3 cup powdered sugar
1/3 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed
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Method:
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 |
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| Rice Kheer from North India |
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Ingredients
1/2 cup basmati rice
2 cups water
2 quarts milk
5 green cardamom pods ground
1 1/4 cups sugar
1/4 cup slivered blanched almonds
1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
1 Tbs. rose water |
Method:
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. |
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| Mango IceCream |
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Mango
Ice-cream
This is natural organic vanilla
ice-cream with mango puree from our store. This is easy and quick to make and a hit
with the host for its convenience and with the guests for its taste.
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| Hariyali Masoor and Greens Dal from Punjab |
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Ingredients:
1 lb.Carrots peeled and thinly grated and sauteed in ghee
Half and Half 1 pint
Sugar to taste sugar
4 Cardamom pods ground
Raisins handful
Cashew nuts handful
Ghee
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Method:
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. |
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| Seviyan or Fine Noodle Pudding |
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Ingredients
6 nos. Dry dates
1 tablespoon Raisins
1 tablespoon Cashew nuts
1 tablespoon Sunflower seeds
1 tablespoon Blanched almonds
1 tablespoon Blanched pistachio
21/2 tablespoons Ghee
1/4 cup Vermicelli
4 cups Milk
2 teaspoons Cardamom powder
3 1/2 tablespoons Sugar |
Method:
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. |
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Sheera or Semolina
Pudding
Ingredients:
1 cup semolina (or cream of wheat)
1/4 cup sugar or more to taste
1/2 cup ghee (clarified butter)
3 cups water
1/2 tsp.cardamom powder, chopped nuts (like cashewnuts and almonds) and raisins
Method:
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.
Kahara Prasad or Temple Sweet Pudding or 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.
Ingredients:
5 cups rava or coarsely ground wheat flour or cream of wheat or semolina
5 cups ghee
5 cups sugar
Method:
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 |
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