Easy Indian Dessert Recipes: Satisfy Your Sweet Tooth

Method

1. Gulab Jamun: Sweet and Velvety Dumplings

   1. In a mixing bowl, combine powdered milk, all-purpose flour, baking soda, and cardamom powder.

   2. Add ghee and mix everything well.

   3. Gradually add milk in small amounts and knead to form a soft dough. Make sure the dough is not too sticky. Cover the dough and let it rest for about 15-20 minutes.

   4. While the dough is resting, prepare the sugar syrup. In a saucepan, combine sugar and water. Bring it to a boil and let it simmer for about 5-7 minutes until it forms a slightly sticky syrup. Add cardamom powder, saffron strands, and rose water. Remove from heat and set aside.

   5. Heat oil or ghee in a deep pan for frying.

   6. Divide the dough into small portions and roll them into smooth balls. Make sure there are no cracks on the surface.

   7. Once the oil is hot, reduce the heat to medium and fry the dough balls (jamuns) until they turn golden brown. Make sure to keep turning them for even cooking.

   8. Remove the fried jamuns and drain excess oil.

   9. Immediately place the fried jamuns into the warm sugar syrup. Let them soak for at least 1-2 hours so that they absorb the syrup and become soft.

   10. Serve the Gulab Jamuns warm or at room temperature. They can be garnished with chopped nuts if desired.

   
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2. Rasgulla: Soft and Spongy Delight

   
   Prepare the Paneer: Knead the crumbled paneer until it's smooth and soft. Divide it into small equal-sized balls.
   Make the Sugar Syrup: In a wide pan, heat water and sugar. Stir until the sugar dissolves, and the syrup comes to a boil. Add cardamom powder for flavor.
   Cook the Rasgullas: Gently drop the paneer balls into the boiling syrup. Cover the pan and cook for about 20 minutes until the rasgullas double in size and become spongy.
   Cool and Serve: Let the rasgullas cool down. They are best enjoyed chilled.

   
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3. Kheer: Creamy Rice Pudding

   Cook the Rice: Wash and rinse the rice. In a separate pot, bring the milk to a boil, then add the rice. Simmer on low heat until the rice is cooked and the milk has reduced.
   Add Sweetness: Stir in the sugar and cardamom powder, allowing the mixture to thicken further.
   Garnish and Serve: Once the kheer reaches the desired consistency, remove it from the heat. Garnish with chopped nuts before serving, either warm or chilled.

   
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4. Jalebi: Sweet and Crispy Spirals

   
   Prepare the Batter: Mix the all-purpose flour, yogurt, and baking powder. Add water to create a thick, smooth batter. Let it ferment for a few hours.
   Make the Sugar Syrup: Boil sugar and water until it forms a slightly sticky syrup. Add saffron strands and a few drops of lemon juice.
   Fry the Jalebis: Heat oil in a deep pan. Fill the batter into a squeeze bottle or a cloth with a small hole. Squeeze the batter into the hot oil, forming spiral shapes. Fry until they turn golden and crisp.
   Soak and Enjoy: Dip the fried jalebis into the warm sugar syrup, allowing them to soak for a minute or two. Serve the jalebis warm or at room temperature.

   
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5. Burfi: Easy Indian Dessert Recipes

   1. Preparation:

      • Grind the cashew nuts to a fine powder in a food processor. Make sure not to over-grind, as this might release oils from the cashews.

   2. Making the Sugar Syrup:

      • In a saucepan, combine sugar and water. Bring it to a boil, stirring occasionally to dissolve the sugar. Let it simmer until you achieve a one-string consistency syrup. To check for the right consistency, take a small amount of syrup between your thumb and index finger, then gently pull them apart. You should see a single thread forming. Turn off the heat at this point.

   3. Mixing the Ingredients:

      • Add the cashew powder and ghee to the sugar syrup. Mix well to combine. You'll get a thick and smooth mixture.

   4. Cooking the Mixture:

      • Transfer the mixture to a heavy-bottomed pan or non-stick pan. Cook the mixture on medium-low heat, stirring continuously to prevent sticking and burning.

   5. Adding Flavor:

      • As the mixture cooks, add cardamom powder and saffron strands. Keep stirring until the mixture thickens and leaves the sides of the pan. This can take around 10-15 minutes.

   6. Setting the Burfi:

      • Once the mixture is thick and leaves the sides of the pan, turn off the heat. Let it cool slightly.

   7. Shaping and Cutting:

      • Grease a plate or tray with a little ghee. Pour the mixture onto the greased surface and spread it evenly with a spatula. You can use the back of a spoon or your hands, but be careful as it will be hot.

   8. Decorating:

      • While the mixture is still warm, you can press a silver leaf (varakh) onto the surface for decoration. This is optional.

   9. Cutting into Pieces:

      • Once the mixture cools down and sets, use a sharp knife to cut it into square or diamond-shaped pieces. You can also garnish with chopped nuts if desired.

   10. Serving:

       • Kaju Burfi is ready to be served! Store the burfi in an airtight container once completely cooled. It stays fresh for about a week.

   Enjoy your delicious homemade Kaju Burfi!

   
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