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.
|Shrikhand Recipe- 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
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
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
|Rice Kheer Recipe from North India
1/2 c Rice
4 c Milk
1/4 c Raisins
3/4-1 cup Sugar
1 tsp. Cardamom seeds
1/4 c Shredded blanched almonds
6-8 drops Rose water
1/2 c Water
1Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice
in the same water until it is coated and the water dries up. Add the milk and simmer on
low heattill rice is well blened and consistency is that of porridge. 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 raisins 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.
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.
|Carrot Pudding or Gajjar Ka Halwa Recipe
1 lb.Carrots peeled and thinly grated and sauteed in ghee
Half and Half 1 pint
Sugar to taste sugar
4 Cardamom pods ground
Cashew nuts handful
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
4. Remove from stove and add cashews and raisins.
|Seviyan or Fine Noodle Pudding Recipe
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
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.
Sheera or Semolina
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
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 Recipe- 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.
5 cups rava or coarsely ground wheat flour or cream of wheat or semolina
5 cups ghee
5 cups sugar
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
Coco Pista Pasand Recipe (Coconut Pistachio Sweetmeat)
Madhur Jaffrey's Flavours of India - Gujarat
This recipe is from Gujarat, a state of desert and semi-desert which runs along India's
upper west coast. If there is haute cuisine for vegetarians, it can be found here. The
region's traditional dishes are an amazing combination of flavours and textures, all based
on sound nutritional principles, with delicious surprises like this version of a sponge
roll; the outside is sweetened coconut and the inside is pistachios. Serve slices of the
roll with fresh lychees for a traditional finish to an Indian meal.
2 tbsp shelled, unsalted pistachios
1 tbsp icing sugar
1 tsp white poppy seeds
1/2 tbsp milk
For the Coconut Casing:
120 g sugar
5 cardamon pods ground in a grinder
120 g unsweetened desiccated coconut
4 tbsp canned condensed milk
To make the filling: put the pistachios into the container of a clean coffee grinder.
Grind to a coarse powder. Put the ground pistachios, sugar, poppy seeds and milk into a
bowl. Mix to a paste. Put aside.
To make the coconut casing: put the sugar into a small heavy-bottomed pan. Add 4
tablespoons of water. Stir and bring to a simmer. Cook over a medium-high heat for 2-3
minutes until the syrup forms a single thread when a little is dropped from a spoon into a
cup of cold water. Remove from the heat. Add the coconut and cardamom. Mix well. Add the
condensed milk. Stir to mix.
Lay a 23 cm piece of cling film on your work surface. While the coconut paste is still
warm, roll it into a thick 9 inch sausage. Put the coconut sausage horizontally on to the
centre piece of cling film and flatten it to form a rectangle about 9 cm wide.
Roll the pistachio paste into a separate sausage of the same length. Put the rolled
pistachio sausage on the coconut rectangle, slightly below the centre, a little closer to
your end. With the aid of the cling film, fold the coconut paste over the pistachio paste.
Press down on the cling film to firm up the roll. Now continue rolling, being careful to
keep the cling film on the outside of the roll, until you have a slim "Swiss
Roll". Press down evenly on the cling film to get a neat roll. Let the roll cool and
harden a bit. Remove the cling film and cut crossways into 1 cm thick slices.
2 quarts milk
1/4 cup lemon juice
3 cups plus 1 tablespoon sugar
5 whole cardamom pods
1 teaspoon fine grained semolina
3 to 4 drops rose essence
1 quart half and half
1/8 teaspoon cardamom seeds
1 tablespoon shelled, unsalted pistachios
Make the chena with the milk and lemon juice according to the directions in the preceding
recipe with this difference. Hang up the milk curds for 2 hours instead of 1/2 hour. Knead
thoroughly. Make a ball and set it aside. Put the 3 cups of sugar, 6 cups of water, and
the cardamom pods in a deep 9 1/2 to 10 inch skillet or saute pan. Bring to a fast simmer
over a medium flame. Once the sugar has dissolved completely, turn the heat to low and let
the syrup simmer gently for 2 minutes. Turn off the heat.
Flatten the ball of chhena and add the semolina as well as the rose essence to it. Knead
for 5 minutes, making sure the semolina and rose essence are well mixed in. Now make 20
crack-free balls, rolling each with just a little pressure between the palms of your two
Bring the syrup to a simmer over a medium flame. Drop the balls into the syrup. Bring to a
simmer again. Adjust the heat so the syrup simmers gently for 5 minutes. During this
period, move the balls around and turn them over occasionally, using a very gentle touch.
Make sure you do not damage the balls. Turn the heat up and bring the syrup to what might
be described as a furious simmer. The syrup should look like a mass of tiny moving
bubbles, but it should never boil over. Sprinkle the balls with 2 tablespoons of water,
cover, and cook for 10 minutes. During this period, the balls should swell up.
Uncover, sprinkle the balls with another 2 tablespoons of water, cover and cook, simmering
furiously for another 10 minutes. Turn off the heat. Using a slotted spoon, transfer the
balls to an empty bowl. ( the syrup can now be discarded. ) Pour the half and half over
the balls and let them soak in it for 3 hours.
Take the balls gently out of the half and half with a slotted spoon and put them in
another bowl. Pour the half and half into a skillet or saucepan and boil it down until you
have about 2 cups left. Turn off the heat. Crush the cardamom seeds finely in a mortar and
mince the pistachios. Add the crushed cardamom, the minced pistachios, and the one
tablespoon of sugar to the reduced half and half. Pour this half and half over the chhena
balls. Allow to cool. Cover and refrigerate for at least 2 hours, and serve cold, as a
dessert along with the creamy sauce.
Narkeler Payesh Indian Recipe (Coconut Scented Rice Pudding)
Rice pudding prepared with milk is more common in Bengal, but this coconut milk version,
which is quicker to make, has a fragrant, sweet aroma. Since coconut has an affinity with
fish, I often serve this dish after a seafood meal. Try as is, or arrange slices of fresh
ripe papayas, bananas, or mangoes around the pudding.
This dessert is best enjoyed soon after it is made. If allowed to sit for several hours,
it will become dry. If that happens, add a little milk (or coconut milk), reheat, and
3/4 cup Basmati or other fine long grain rice
1 1/2 cup water
2 Tbs. raisins (preferably golden)
2 Tbs. toasted cashews or slivered almonds
1 tsp. ground cardamom
1/4 cup plus 1 Tbs. sugar
1 1/4 cups fresh or unsweetened canned coconut milk, stirred until evenly mixed
Note: You can substitute a mixture of 1/2 cup coconut milk and 3/4 cup whole or 2% low fat
Garnish: chopped raw pistachios
Bring rice and water to boil in a pan. Simmer, covered, until all water is absorbed and
rice is tender, 20 or so minutes.
Add raisins, cashews, and cardamom. Dissolve sugar in the coconut milk and stir into the
rice mixture gently, so as not to break the rice kernels. Raise heat slightly and cook
uncovered until the mixture thickens, 5 to 10 minutes. Remove from heat. Let cool
slightly. Garnish with pistachios and serve.
Cham-Cham Bengali Dessert Recipe
These milky-white ovals, floating in a clear sweet sauce, are irresistible.
For the dumplings:
1 tsp. regular Cream of Wheat
10 to 12 unsalted raw pistachios, chopped
For the syrup:
1 cup sugar
4 cups water
Flavoring: dash of rosewater (optional)
Make sure that the fresh cheese is well drained; too much moisture may cause the dumplings
to crack as they cook. Place the well drained and well kneaded cheese on a board. Sprinkle
Cream of Wheat evenly over the cheese and knead again to uniformly incorporate it. Let
rest a few minutes.
Prepare the dumplings: Pinch off portions of the dough and roll into balls about 1 inch in
diameter. Gently insert your little finger halfway into each ball, place 1 or 2 pistachio
bits in the indentation, and reshape into a smooth ball that doesn`t show any cracks on
the outside. Flatten into an oval about 2 inches long and 3/4 inches thick. ( Use any
remaining pistachios for garnish.)
Make the syrup: Bring the sugar and water to a boil in a deep pan about 10 inches in
diameter .. Boil for 10 minutes, then lower the heat. Place each ball on a spoon and
gently lower into the syrup. Simmer, covered, 1 hour.
Transfer cham-chams and any remaining syrup to a large bowl. Let cool, then refrigerate
for several hours or, for best results, up to 2 days. Sprinkle with rosewater and decorate
with any remaining pistachios.
Makes about 20 cham-chams.
Ricotta or Paneer Halva Recipe
15 oz. ricotta cheese or Paneer
3/4 cup sugar
1/2 stick butter
1/2 cup milk powder
a few threads saffron soaked in warm milk
pistachios for garnishing
Mix top four ingredients together and cook on low heat till dry and crumbly. Add last
three ingredients and blend while still warm.
Coconut Burfi Recipe- South Indian sweet
2 cups gms Sugar
35 gms Cashewnuts
70 gms Ghee
Shred the coconut. Break the cashewnuts into small pieces and fry them in ghee. Powder the
Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it. After the
sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick.
After sufficient stirring, add the fried cashewnut pieces and ghee and stir the mixture
well. Add the powdered cardamom and mix it thoroughly and stop heating.
Pour the mixture onto a plate which could accomodate sufficient thickness. Cut into
rectangular pieces while hot.
Coconut Fudge Recipe (Naryal ki Barfi)
1 cup milk
2 Tbl. veg. oil
2 cups sugar
1 coconut, shelled and grated
1 tsp. ground green cardamom
Lightly grease a medium size shallow baking pan or cookie sheet. In a large saucepan,
bring the milk and oil to a boil over medium heat. Stir in the sugar and add the grated
coconut and cardamom, stirring constantly for 6-8 minutes, until the coconut becomes thick
and glazed. Remove from the heat and pour into the baking pan. Cool, cut into squares, and
Shrikhand-Indian Yogurt Recipe - From Feast of India by Rani.
4 cups Yogurt, plain
1/2 tsp Saffron threads
1/4 cup Sour Cream
1/3 cup Sugar
4 green Cardamon pods, husked, ground Fruit, fresh, berries, etc.
2 TBS Almonds, sliced, toasted
Line a colander with double thickness of cheesecloth. Spoon the yogurt into the cloth,
gather up corners, tie with string and hang to drip dry for at least 15 hours. (In summer
do this in fridge.) Yields about 1 3/4 cups yogurt cheese
Place saffron threads in small pan and toast over low heat until brittle. Cool and crush
with a rolling pin.
Transfer yogurt cheese to a bowl. Add the saffron, sour cream sugar and cardamon. Mix
thoroughly with the back of a spoon. (May be made up to 4 days ahead and kept covered in
To serve, scoop into sundae dishes or goblets. Top with fruit of choice and garnish with
Serves 2 or 3 midgets.
Cake-Like Fried Milk Balls in Scented Syrup Recipe (Gulab Jamun)
from Yamuna Devi
The dough for this dish takes only minutes to assemble, but the balls must be fried under
carefully controlled temperatures. Some recipes call for more flour, but the less flour in
the dough the better the qulaity of the gulab jamun. This recipe takes time and attention
2 1/2 Cups water
2 1/4 Cups sugar
1 Tbsp rose water or 1/2 tsp rose essence
ghee for deep frying
2 Cups instant nonfat dried milk powder
1 1/2 Tbsp self-rising flour
1/2 cup warm milk, or as needed
1 tsp ghee or unsalted butter
Combine the water and sugar in a 3 qrt pan over moderate heat and stir constantly until
the sugar is dissolved. Raise the heat and boil for 5 minutes. Remove the pan from the
heat and stir in the rose water or essence and set aside.
Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel at least 10 inches in
diameter. Place over very low heat while making your dough.
Brush a plate with a film of oil. Place the milk powder and flour on a sheet of waxed
paper or in a small bowl and mix thoroughly. Combine the warm milk and 1 tsp ghee in a
large mixing bowl. Sprinkle the dry mixture with one hand, stir with the other hand to
make a pliable dough. Working quickly, wash and dry your hands and rub them with oil.
Divide the dough into 24 portions and, exerting pressure, roll each portion between your
palms into a smooth ball. Place the balls on a plate.
Raise the heat to moderately low and when the ghee reaches 215 degrees F (102 deg C), slip
in the balls, one by one. They will sink to the bottom of the pan but do not try to move
them. Instead, gently shake the pan to keep the balls from browning on just one side.
After about 5 minutes, the balls will rise to the surface. Now they must be gently and
constantly agitated with a wooden spoon to ensure even browning. After 5 minutes, the temp
should increase to 220 deg F (104 deg C); after 10 minutes to 225 deg F (107 C); after 15
minutes to 230 deg F (110 C). After about 25 minutes, the balls should be golden brown and
the temp between 245-250 F (118 - 121 C). Remove one ball and slip it into the syrup. If
it does not collapse in 3 minutes, add the remaining balls. Otherwise, fry the balls for
about 5 minutes more. The balls should soak in the syrup for at least 2 hours before
serving and may be stored, well sealed and refrigerated, for up to four days. Return to
room temp or warm before serving.
Makes 24 gulab jamuns.
Mango Milk Shake Recipe - A refreshing
Indian summer drink
This is a delicious, refreshing, and easy-to-make drink for hot summer days.
Ingredients (6 12-oz drinks)
1 lb sweet mango pulp (available in our store)
6 cups whole milk
12 ice cubes
Blend mango pulp, milk, and 6 ice cubes into the blender. Blend until smooth. Serve.
Aresalu or Sweet Rice Recipe- from South India
2 cups Rice (Soak rice for 24 hours and then dry it on a flat plate with the rice evenly
spread in a single layer, thern drey roasted and finely powdered)
2 cups Brown sugar (Jaggery or Bellam)
Oil to fry
Mix 2 cups of water and 2 cups of Brown sugar and then boiled to a level where it is
neither too sticky nor too diluted (THEEGA PAAKAM should be fine). Now with the syrup
still on the stove set to low flame, add rice powder slowly to this syrup by mixing it
evenly till it becomes a paste. Set this paste aside and shape into small round balls the
size of a lemon and patted in the poppy seeds container and pressed flatly. Fry this in
oil or ghee until brown. Drain on a paper towel.
Jelebi Recipe (Deep Fried Batter Swirls)
Yield: 4 servings
2 c Plain flour
1/2 c Rice flour
7 g Fresh compressed yeast or 1/2 t Dried yeast
1/2 c Lukewarm water
1/4 t Saffron strands
2 T Boiling water
1 T Yoghurt
Vegetable oil for frying
3 c Sugar
3 c Water
1 T Light corn syrup
Rose essence to flavour
1 1/2 t Liquid orange food colouring
Sift the flour and rice flour into a large bowl. Sprinkle yeast on the warm water in a
small bowl, leave to soften for 5 minutes and stir to dissolve. Put saffron strands in a
cup and pour the boiling water over. Leave to soak for 10 minutes.
Pour dissolved yeast and saffron with its soaking water into a measuring jug. Add tepid
water to make up 2 1/4 cups. Stirring with a wooden spoon, add the measured liquid to the
flour and beat well until batter is very smooth. Add yoghurt and beat again. Leave to rest
for 1 hour. Batter will start to become frothy. Beat vigorously again before starting to
fry jelebis. (While batter stands make syrup and leave it to become just warm).
Heat vegetable oil in a deep frying pan and when hot use a funnel to pour in the batter,
making circles or figures of eight. Frying, turning once, until crisp and golden on both
sides. Lift out on a slotted spoon, let the oil drain for a fews seconds, then drop the
hot jelebi into the syrup and soak it for a minute or two. Lift out of the syrup (using
another slotted spoon) and put on a plate to drain.
Syrup: Heat sugar and water over low heat, stirring until sugar dissolves. Raise heat and
boil hard for 8 minutes; syrup should be just thick enough to spin a thread. Remove from
heat, allow to cool until lukewarm, flavour with rose essence (about 1.2 tsp of good
quality essence is sufficient) and colour a bright orange with food colouring.
*Jelebis are coils of crisply fried batter with a rose-scented syrup inside the coils. How
the syrup gets into the coils is a mystery unless you do some research on the subject.
Gulab Jamun Recipe (Rose Sweets)
Yield: 6 servings
8 T Full cream milk powder
3 T Self-raising flour
1/4 t Bicarbonate of soda
1/4 t Ground cardamom
1 T Soft butter or ghee
3 T Water (approx.)
Ghee or oil for frying
2 c White sugar
4 c Water
5 Bruised cardamom pods
2 T Rose water or few drops rose Essence
Sift milk powder, flour, bicarbonate of soda and ground cardamom into large bowl. Rob in
butter or ghee, then add enough water to give a firm but pliable dough which can be
moulded into balls the size of large marble, or into small sausage shapes.
Fry slowly in hot ghee until they turn the colour of unblanched almonds. The frying must
be done over gentle heat. Drain on absorbent paper.
Have ready the syrup, made by combining, sugar, water and cardamom pods and heating until
sugar is dissolved. Put the fried gulab jamun into the syrup and soak until they are
almost double in size, and soft and spongy. Add rose water when they have cooled slightly.
Allow to cool completely and serve at room temperature or slightly chilled.
Seviyan Recipe (Sweet Vermicelli)
Yield: 4 servings
1 1/2 T Ghee
125 g Fine vermicelli
1 1/2 c Hot water
1/4 t Saffron strands
1/2 c Sugar
2 T Raisins
2 T Slivered blanched almonds
1/8 t Ground cardamom
Break the vermicelli into small pieces less than 2.5cm (1 inch) in length. They need not
be uniform, but longer pieces make stirring difficult.
Heat ghee in a heavy saucepan and fry the vermicelli intil golden brown, stirring so it
colours evenly. Add hot water and saffron and bring to the boil, then turn heat low, cover
and simmer gently until vermicelli is cooked. Add sugar and raisins and cook uncovered
until liquid is absorbed. Stir in the almonds and cardamom, stir well and serve warm with
Barfi Badam Recipe (Almond Cream
Yield: 16 pieces
4 c Milk
3/4 c Sugar
125 g Blanched almonds, pulverised In blender, or 1 cup ground Almonds
Pinch of ground cardamom
2 T Blanched pistachio nuts
Edible silver leaf-optional
In a heavy-based saucepan or large frying pan boil the milk over fairly high heat,
stirring all the time, until it is reduced and very thick. Add sugar and stir for 10
minutes on low heat. Add the ground almonds and continue to cook and stir until the
mixture comes away from sides and base of pan in one mass. Remove from heat, sprinkle
cardamom over and mix well. Turn on to a greased plate. Smooth top with back of butter
spoon. Cool slightly, mark in diamond shapes with knife and decorate with halved pistachio
nuts and sliver leaf.
Before it is quite firm cut with sharp knife along the markings then leave to get quite
cold before separating into pieces.
Rassogolla Recipe (Cheese Balls in
Yield: 4 servings
300 g Paneer
175 g Ricotta cheese
350 g Sugar
1 1/4 l Water
Rub the paneer and ricotta cheese with palm of your hand until smooth and creamy. Divide
into 16 balls.
Boil the sugar and water for 5 minutes over medium heat. Put the balls into the syrup and
boil for 40 minutes.
Cover and continue to boil for another 30 minutes. Serve warm or cold.
Paneer (Home-made cottage cheese)
3.5 litres milk
about 250 ml warm water
about 5 Tbsp white vinegar
Bring the milk to the boil, stirring constantly, over a high heat. Remove from heat.
Combine the water and vinegar.
Slowly add the vinegar solution to the boiled milk, stirring with a wooden spoon. As soon
as the milk curdles, do not add any more. (The curd and whey will separate.)
Place three or four layers of cheesecloth in a sieve and strain the curdled milk through
them. Ties up the ends of the cheesecloth and squeeze out as much of the liquid as
possible. Hang it up to drain thoroughly.
Note: When adding the water and vinegar mixture to the milk, do not add more than
necessary as this tends to harden the paneer.
Phirni Recipe or Rice Flour Pudding
4 1/2 c Milk
3/4 c Sugar
2 oz Rice flour
6-8 drops Rose water
1 oz Almonds
1/2 oz Pistachio nuts
Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook
over medium heat until a creamy consistency is achieved (20-30 minutes?). Simmer and add
sugar and stir for 2-3 minutes more.
Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe
before it cools). Pour into individual dishes and serve.
Besan Burfi Recipe
1 c Besan
1 c ghee
1 c Sugar
4 seeds Cardamom
Melt ghee in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to
prevent burning until it has changed to a brown color and smells done. (Test: a few drops
of water sprinkled on it sputters instantly).
Turn off the heat and stir in the sugar. Spread 1/2" thick onto a platter. Cut into
diamond shapes after it has cooled down.
1 ltr Homogenized Milk
2 tsp White Vinegar
1 1/2 C Sugar
3 C Water
Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw
away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over
the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to
let the excess water drip off.
Put the curd in a food processor or blender and blend at high speed to get a smooth
consistency. You may add just a little (1 tsp or so) water while blending, if the curd is
too dry and will not blend. Be very careful so as not to add any extra water. Remove the
paste and make small balls (1-2" in diameter).
Boil water in a wide vessel. Make sure that there is at least 2-3" of water in the
vessel. If not, add more water and increase the quantity of sugar proportionately. Add
sugar to the boiling water to make a light syrup.
Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the
balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff cool
down. Put the balls and the syrup in a storage container and refrigerate (don't freeze).
Akoori - Scrambled Eggs (Parsi) , Alu Methi - Potato Fenugreek Hash Potato Recipe , Aromatic Chicken with Raisins and Cashews , Asparagus, Peas, and Fenugreek Leaves , Avial - Mixed Veggies Kerala Style , Baingan
Raita or Eggplant Raita Dip Recipe , Besan Ladoo - Indian Cookie Balls , Black Chick Peas in Yogurt Curry , Boondi
Raita Recipe - Great for Entertaining , Carrot Pachadi Kerala Style , Carrot
Pachadi Recipe - Kerla Style , Carrot Potato Dill , Carrot Pudding or Gajjar Halwa , Chicken Curry - Simple and Easy to make , Chicken Jalfrezi , Chicken Tikka Makhani - Butter Chicken , Chicken with Coconut Milk , Chilka Urad Dal with Squash , Cucumber
Raita - Summer Yogurt Salad Recipe , Cucumber,
Garlic and Mint Raita Recipe , Dal Makhani - Black Dal Chili or Mah ki Dal , Date Pistachio (Ladoo) Treats , Eggplant Puree / Baingan Bharta Recipe from Punjab , Fragrant Chori Lentils , Fragrant
White Urad Dal - Dry Pilaf Texture , Goan Fish Curry , Icecream Topped with mango and Pistachios , Indian
Flat Breads and Equipment , Jalebi - Sweet Crispy Swirls , Kala Channa - Black Garbanzo Salad , Karela Subzi - Bitter gourd in Coconut Milk , Kavita's Herbal Salad , Kavita's Kachumber , Kebab Burger Recipe , Lamb Yogurt Curry from Kashmir , Layered Icecream Dessert - Falooda , Louki (Zucchini) Channa Dal , Madras Chicken Curry , Madras Coconut Chicken Curry , Making
dough for Indian Flatbreads , Masala
Bhindi (Okra in Spicy Gravy) , Masoor Dal with Fried Onion Garnish , Mixed
Lentil (Dal) Chili Recipe , Moong Dal Tadka - Yellow Split Moong Lentils , Moong Dal Whole (Green Gram Lentil) , Mung dal flavored with Black Mustards Seeds , Okra cooked Delhi Style , Onion,
Tomato, Cucumber Raita -Yogurt Salad Recipe , Pakoda , Pan Fried Potato Hash with fresh Fenugreek leaves , Pan
Fried Potato Hash with Indian Spices , Pan Sauteed Okra with Cumin , Paneer Corn Curry , Parsi Poro Recipe - Pan Omelet , Potato
Raita -Yogurt Salad Recipe , Potatoes
crusted with Fennel, Mustard and Nigella , Punjabi Kadhi , Punjabi Kidney Bean Curry - Rajmah , Recipe
- Sprouted Moong Dal , Recipe - Steamed Cauliflower , Recipe for Chapati or Roti or Pulka , Recipe for Plain Parantha , Rice
Lentil Medley - India's popular Kedgeree , Sambhar or Lentil Vegetable Stew - South Indian , Shammi
Kebab Recipe , Sheek
(Skewer) Kebab Recipe , Shrimp Curry in Coconut Milk , South
Indian potatoes with Mustard Seeds , Spiced Tomato Dish - Tamatar Bartha Recipe , Spicy Shrimp Curry , Spicy Sweet and Sour Tamarind Coconut Shrimp , Spinach and Paneer - Palak Paneer Punjabi Style , Spinach
Raita - Yogurt Salad Recipe , Spinach with Scallions India's North West Frontier , Spring Greens Bengali Style - Recipe , Spring Vegetable Soup - Recipe , Steamed Carrot and Beans Recipe , Steamed Carrots and Peas Lightly Spiced , Steamed Zucchini Recipe - Indian Style , Stir
Fry Indian Cabbage Vegetable Recipe , Stir Fry Mustard Greens and Spinach Indian Style , Stir Fry Spinach Indian Style , Sweet and Sour Gujarati Tuvar Dal , Sweet and Sour Hubbard or Acorn Squash , Tandoori Salmon Recipe , Vegetable Lentil Medley - Recipe , Vegetables Gujarati Style or Shak , Vegetarian Kebab (4 Spinach and Green Pea Patties) , Vegetarian Tikka Makhani - Butter Chicken , Vermicelli Dessert called Payasam or Kheer , Whole Brown Lentill - Masoor Dal Biryani , Yogurt
with Bananas Raita - Yogurt Salad Recipe . Ajika Meals , Ajika
Regal Rice Recipe. , Almond, Cardamom, Saffron Hot Beverage or Smoothie , Chicken
Biryani -Most popular rice dish from India , Chicken Stir Fry Recipe , Chicken Tandoori Recipe (Tandoori Murgh) , Chickpea, Chana or Chola Garbanzo Curry , CousCous
Indian Style - Upma , Easy Chicken Korma (Curry) Recipe , Easy Lamb or Mutton Korma Recipe , Garnish Seasoning for Grilled Meats, Pizza & Corn , Garnish Seasoning for Pizza,Corn & Grilled Meats , Kheer, Payasam Recipe - Indian Rice Pudding , Lamb Biryani -Most popular rice dish from India , Mixed Fruit with Cardamom and Saffron , Mughlai Chicken - Recipe of the Mughal Emperors , Poha
Chivda - Rice Crispy Savory Party Mix , Poha
Instant Rice Pilaf - Bombay Style , Potato Carrots Coconut Curry , Seasoning for Roasted Corn, Pizza & Grilled Meats , Semolina
Custard - Sooji Ka Halwa , Shrimp Seasoned with Coconut Spice Blend , Shrimp Tandoori Recipe , Sweet and Sour Indian Curry , Sweet and Tangy Fresh Tomato Chutney recipe , Vegetable
Korma Recipe , Vegetables Seasoned with Coconut Spice Blend , Veggie Biryani -Most popular rice dish from India , Yogurt Indian dessert - Srikhand or Shrikhand .
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