49+ Indian Sweets And Desserts (With Recipe)

Indian Sweets And Desserts
Indian Sweets And Desserts

Introduction: Indian Sweets And Desserts

India, a land of diverse cultures, languages, and traditions, also boasts an incredibly rich and varied culinary heritage. Among its many culinary delights, Indian sweets and desserts hold a special place. From the syrupy, nutty delights of North India to the aromatic, coconut-infused confections of the South, Indian sweets are a reflection of the country’s myriad flavors and traditions. In this culinary journey, we explore 49+ Indian Sweets And Desserts (With Recipe) that are sure to tantalize your taste buds and leave you craving for more.

1. Gulab Jamun Recipe

We kick off our list with a classic favorite, Gulab Jamun. These deep-fried milk dumplings are soaked in a fragrant rosewater and cardamom syrup, making them an irresistible treat.

Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the gulab jamun:
    • 3/4 cup milk powder
    • 1/2 cup all-purpose flour (maida)
    • 1/2 teaspoon baking powder
    • 2 tablespoons ghee
    • Milk, as needed
  • For the sugar syrup:
    • 2 cups sugar
    • 2 cups water
    • 4 green cardamom pods, crushed
    • 1/4 teaspoon saffron threads (optional)

Instructions:

  1. Make the sugar syrup: In a heavy saucepan, combine the sugar, water, cardamom pods, and saffron threads (if using). Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes, or until the syrup thickens slightly. Remove from heat and set aside.
  2. Make the gulab jamun: In a large bowl, combine the milk powder, flour, and baking powder. Mix well. Add the ghee and mix until well combined. Gradually add milk, stirring until a soft dough forms. Do not overwork the dough.
  3. Cover the dough and let it rest for 10 minutes.
  4. Divide the dough into small balls, about 1 inch in diameter.
  5. Heat oil in a deep frying pan or kadai over medium heat. When the oil is hot enough, gently drop the gulab jamun balls into the oil and fry until golden brown on all sides.
  6. Remove the gulab jamun from the oil and drain on a paper towel-lined plate.
  7. Immediately add the fried gulab jamun to the sugar syrup.
  8. Let the gulab jamun soak in the sugar syrup for at least 30 minutes before serving.

Tips:

  • For soft and fluffy gulab jamun, do not overwork the dough.
  • Fry the gulab jamun over medium heat so that they cook evenly.
  • Do not overcrowd the frying pan or kadai when frying the gulab jamun.
  • Add the fried gulab jamun to the sugar syrup immediately after frying. This will help them to absorb the syrup better.
  • Gulab jamun can be served warm or cold. They are best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.

2. Rasgulla Recipe

Another iconic Bengali sweet, Rasgulla features soft and spongy cottage cheese balls cooked in sugar syrup. The result is a melt-in-your-mouth delight.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the chenna:
    • 1 liter full-fat milk
    • 1/2 cup lemon juice or vinegar
  • For the sugar syrup:
    • 3 cups sugar
    • 4 cups water
    • 4 green cardamom pods, crushed

Instructions:

  1. Make the chenna: Bring the milk to a boil in a heavy saucepan over medium heat. Reduce heat to low and simmer for 5-7 minutes, or until the milk begins to curdle. Remove from heat and stir in the lemon juice or vinegar. Let stand for 5 minutes, or until the curds are completely separated from the whey.
  2. Drain the chenna: Line a colander with a clean, muslin cloth or cheesecloth. Pour the curds into the colander and let drain for at least 30 minutes, or until the chenna is completely dry.
  3. Make the sugar syrup: In a heavy saucepan, combine the sugar, water, and cardamom pods. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes, or until the syrup thickens slightly. Remove from heat and set aside.
  4. Shape the rasgulla: Pinch off small pieces of chenna and roll them into balls about 1 inch in diameter.
  5. Cook the rasgulla: Add the rasgulla to the sugar syrup and bring to a boil over medium heat. Reduce heat to low and simmer for 20-25 minutes, or until the rasgulla are cooked through and the syrup has thickened slightly.
  6. Let the rasgulla cool: Remove the rasgulla from the heat and let cool in the syrup for at least 30 minutes before serving.

Tips:

  • For soft and spongy rasgulla, use full-fat milk and make sure that the chenna is completely dry before shaping the rasgulla.
  • Do not overcook the rasgulla, or they will become tough.
  • Serve rasgulla warm or cold. They are best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations:

  • For a richer flavor, add 1/2 cup of condensed milk to the sugar syrup.
  • For a more intense cardamom flavor, add 1 teaspoon of ground cardamom to the sugar syrup.
  • To make chocolate rasgulla, add 1/4 cup of unsweetened cocoa powder to the sugar syrup.

3. Jalebi Recipe

Golden and crispy, Jalebi is made from fermented batter, deep-fried into swirling shapes, and soaked in saffron-infused sugar syrup.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the batter:
    • 1 cup all-purpose flour (maida)
    • 1/2 cup gram flour (besan)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon turmeric powder (optional)
    • 1/2 teaspoon saffron threads (optional)
    • 1/2 cup water
    • 1/2 cup yogurt
    • 1 tablespoon ghee
    • 1/4 teaspoon food coloring (optional)
  • For the sugar syrup:
    • 3 cups sugar
    • 3 cups water
    • 1/2 teaspoon cardamom powder

Instructions:

  1. Make the batter: In a large bowl, combine the all-purpose flour, gram flour, baking soda, turmeric powder, saffron threads, and food coloring (if using). Mix well.
  2. Add the yogurt and ghee and mix until well combined.
  3. Gradually add the water, stirring until a thick batter forms. The batter should be thick but pourable.
  4. Cover the batter and let it rest for at least 30 minutes, or up to overnight.
  5. Make the sugar syrup: In a large saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes, or until the syrup reaches a one-string consistency. Remove from heat and add the cardamom powder.
  6. Fry the jalebis: Heat the oil in a deep frying pan or kadai over medium heat. When the oil is hot enough, drop the batter into the oil in a spiral pattern using a jalebi maker or a piping bag.
  7. Fry the jalebis for about 2-3 minutes per side, or until golden brown.
  8. Remove the jalebis from the oil and drain on a paper towel-lined plate.
  9. Immediately add the fried jalebis to the sugar syrup.
  10. Let the jalebis soak in the sugar syrup for at least 30 minutes before serving.

Tips:

  • For crispy jalebis, make sure that the oil is hot enough before frying.
  • Do not overcrowd the frying pan or kadai when frying the jalebis.
  • Add the fried jalebis to the sugar syrup immediately after frying. This will help them to absorb the syrup better.
  • Jalebis can be served warm or cold. They are best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations:

  • For a richer flavor, add 1/2 cup of condensed milk to the sugar syrup.
  • For a more intense cardamom flavor, add 1 teaspoon of ground cardamom to the sugar syrup.
  • To make chocolate jalebis, add 1/4 cup of unsweetened cocoa powder to the batter.

4. Kheer Recipe

A creamy rice pudding flavored with cardamom and garnished with nuts, Kheer is a beloved dessert at festivals and celebrations.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup basmati rice
  • 4 cups full-fat milk
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon saffron threads (optional)
  • Nuts and dried fruits for garnish (optional)

Instructions:

  1. Wash the rice in a bowl of cold water until the water runs clear.
  2. In a heavy saucepan, bring the milk to a boil over medium heat.
  3. Add the rice and reduce the heat to low.
  4. Simmer for 20-25 minutes, or until the rice is cooked through and the milk has thickened.
  5. Stir in the sugar, cardamom powder, and saffron threads (if using).
  6. Simmer for 5-7 minutes more, or until the sugar has dissolved and the kheer has reached the desired consistency.
  7. Remove from heat and garnish with nuts and dried fruits (if using).
  8. Serve warm or cold.

Tips:

  • For a richer flavor, use full-fat milk.
  • Do not overcook the rice, or the kheer will become mushy.
  • If you are using saffron threads, soak them in warm milk for a few minutes before adding them to the kheer.
  • You can also add other flavorings to the kheer, such as rose water, kewra water, or ground nuts.
  • Kheer can be served warm or cold. It is best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations:

  • To make fruit kheer, add 1/2 cup of chopped fruits, such as mangoes, bananas, or apples, to the kheer after it has cooked through.
  • To make saffron kheer, add 1/4 teaspoon of saffron threads to the milk before boiling.
  • To make chocolate kheer, add 1/4 cup of unsweetened cocoa powder to the milk before boiling.

5. Barfi Recipe

Barfi comes in a variety of flavors, including coconut, pistachio, and almond. It’s a sweet, fudge-like treat that’s often adorned with silver leaf.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup milk powder
  • 1/2 cup sugar
  • 1/4 cup ghee
  • 1/4 cup milk

Instructions:

  1. In a heavy saucepan, combine the milk powder, sugar, and ghee.
  2. Mix well and then add the milk.
  3. Cook over low heat, stirring continuously, until the mixture thickens and forms a dough.
  4. Grease a tray with ghee and spread the barfi mixture out evenly.
  5. Garnish with nuts or dried fruits (optional).
  6. Let the barfi cool and set completely before cutting into squares and serving.

Tips:

  • For a richer flavor, use full-fat milk.
  • Do not overcook the barfi mixture, or it will become hard.
  • If the barfi mixture is too dry, add a little more milk.
  • If the barfi mixture is too sticky, add a little more milk powder.
  • You can also add other flavorings to the barfi, such as rose water, kewra water, or ground nuts.
  • Barfi can be stored in an airtight container in the refrigerator for up to 2 weeks.

Variations:

  • To make saffron barfi, add a few saffron threads to the milk before boiling.
  • To make chocolate barfi, add 1/4 cup of unsweetened cocoa powder to the milk powder mixture before cooking.
  • To make coconut barfi, add 1/2 cup of desiccated coconut to the milk powder mixture before cooking.
  • To make cashew barfi, add 1/2 cup of ground cashews to the milk powder mixture before cooking.

Also recipe: 7 Instant Breakfast Recipes for Busy Morning

6. Ladoo Recipe

Ladoo is a round, bite-sized sweet made from ingredients like gram flour, semolina, or even sesame seeds. They’re often prepared during festivals.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup milk powder
  • 1/4 cup sugar
  • 1/4 cup ghee
  • 1/4 teaspoon cardamom powder

Instructions:

  1. In a heavy saucepan, combine the milk powder, sugar, and ghee.
  2. Mix well and then cook over low heat, stirring continuously, until the mixture thickens and forms a dough.
  3. Add the cardamom powder and mix well.
  4. Remove from heat and let cool slightly.
  5. Grease your hands with ghee and roll the dough into small balls.
  6. Garnish with silver foil (optional).
  7. Serve immediately.

Tips:

  • For a richer flavor, use full-fat milk powder.
  • Do not overcook the motichur ladoo mixture, or it will become hard.
  • If the motichur ladoo mixture is too dry, add a little more milk.
  • If the motichur ladoo mixture is too sticky, add a little more milk powder.
  • You can also add other flavorings to the motichur ladoo, such as rose water, kewra water, or ground nuts.
  • Motichoor laddoos can be stored in an airtight container in the refrigerator for up to 2 weeks.

Variations:

  • To make chocolate motichur laddoos, add 1/4 cup of unsweetened cocoa powder to the milk powder mixture before cooking.
  • To make coconut motichur laddoos, add 1/2 cup of desiccated coconut to the milk powder mixture before cooking.
  • To make cashew motichur laddoos, add 1/2 cup of ground cashews to the milk powder mixture before cooking.

Here are some other popular types of laddus:

  • Besan Ladoo: This is a classic Indian sweet made with gram flour, sugar, and ghee.
  • Kaju Katli: This is a rich and decadent sweet made with cashews, sugar, and ghee.
  • Rabri Ladoo: This is a creamy and flavorful sweet made with rabri, sugar, and ghee.
  • Til Ladoo: This is a nutty and sweet sweet made with sesame seeds, sugar, and ghee.
  • Gajar Halwa Ladoo: This is a sweet and flavorful sweet made with carrot halwa, sugar, and ghee.

Also read: The Perfect Carrot Halwa Recipe: A Sweet Symphony of Flavors

7. Malai Peda Recipe

These creamy, cardamom-flavored treats are made from condensed milk and are sure to satisfy your sweet tooth.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 2 cups full-fat milk
  • 1/2 cup sugar
  • 1 tablespoon cornflour
  • 1 tablespoon milk
  • 2 pinches citric acid
  • 1/4 teaspoon cardamom powder
  • Almond slivers and pistachio slivers for garnish (optional)

Instructions:

  1. Make the khoya: In a heavy saucepan, bring the milk to a boil over medium heat. Reduce heat to low and simmer for 25-30 minutes, or until the milk reduces to half its quantity.
  2. Make the peda dough: In a bowl, combine the sugar, cornflour, milk, and citric acid. Mix well.
  3. Add the khoya to the sugar mixture and mix well.
  4. Cook over low heat, stirring continuously, until the mixture thickens and forms a dough.
  5. Remove from heat and add the cardamom powder.
  6. Grease your hands with ghee and roll the dough into small balls.
  7. Garnish with almond slivers and pistachio slivers (optional).
  8. Serve immediately.

Tips:

  • For a richer flavor, use full-fat milk.
  • Do not overcook the khoya, or it will become dry.
  • If the khoya is too dry, add a little more milk.
  • If the khoya is too sticky, add a little more cornflour.
  • You can also add other flavorings to the peda dough, such as rose water, kewra water, or ground nuts.
  • Malai pedas can be stored in an airtight container in the refrigerator for up to 2 weeks.

Variations:

  • To make chocolate malai pedas, add 1/4 cup of unsweetened cocoa powder to the khoya mixture before cooking.
  • To make coconut malai pedas, add 1/2 cup of desiccated coconut to the khoya mixture before cooking.
  • To make cashew malai pedas, add 1/2 cup of ground cashews to the khoya mixture before cooking.

8. Sandesh Recipe

A delicate Bengali dessert made from fresh paneer and flavored with saffron and cardamom, Sandesh is as beautiful as it is delicious.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 liter whole milk
  • 1 to 1.5 tablespoon lemon juice or vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon cardamom powder
  • Almonds, pistachios, or rose petals for garnish (optional)

Instructions:

  1. Make the chenna: Bring the milk to a boil in a heavy saucepan over medium heat. Reduce heat to low and simmer for 5-7 minutes, or until the milk begins to curdle. Remove from heat and stir in the lemon juice or vinegar. Let stand for 5 minutes, or until the curds are completely separated from the whey.
  2. Drain the chenna: Line a colander with a clean, muslin cloth or cheesecloth. Pour the curds into the colander and let drain for at least 30 minutes, or until the chenna is completely dry.
  3. Knead the chenna: In a bowl, combine the chenna, sugar, and cardamom powder. Knead until the mixture is smooth and elastic.
  4. Shape the sandesh: Pinch off small pieces of chenna and roll them into balls about 1 inch in diameter.
  5. Garnish the sandesh: If desired, garnish the sandesh with almonds, pistachios, or rose petals.
  6. Serve: Serve the sandesh immediately, or store them in an airtight container in the refrigerator for up to 2 days.

Tips:

  • For soft and spongy sandesh, use full-fat milk and make sure that the chenna is completely dry before shaping the sandesh.
  • Do not overcook the sandesh, or they will become tough.
  • Serve sandesh warm or cold. They are best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations:

  • For a richer flavor, add 1/2 cup of condensed milk to the chenna mixture.
  • For a more intense cardamom flavor, add 1 teaspoon of ground cardamom to the chenna mixture.
  • To make chocolate sandesh, add 1/4 cup of unsweetened cocoa powder to the chenna mixture.

Here are some other popular types of sandesh:

  • Rasgulla Sandesh: This is a classic Bengali sweet made with rasgullas and sugar.
  • Kalakand Sandesh: This is a creamy and flavorful sweet made with kalakand and sugar.
  • Bhapa Sandesh: This is a steamed version of sandesh that is made with chenna, sugar, and milk.
  • Rasmalai Sandesh: This is a fusion sweet made with rasgullas, rasmalai, and sugar.

9. Rasmalai Recipe

Soft, spongy cheese balls soaked in sweet, saffron-infused milk, Rasmalai is a dessert that truly captures the essence of Indian cuisine.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the rasgullas:
    • 1 liter full-fat milk
    • 2 tablespoons lemon juice or vinegar
  • For the rasmalai:
    • 4 cups milk
    • 1 cup sugar
    • 1/2 teaspoon cardamom powder
    • 1/4 teaspoon saffron threads (optional)

Instructions:

  1. Make the rasgullas:
    1. Bring the milk to a boil in a heavy saucepan over medium heat.
    2. Reduce heat to low and simmer for 5-7 minutes, or until the milk begins to curdle.
    3. Remove from heat and stir in the lemon juice or vinegar. Let stand for 5 minutes, or until the curds are completely separated from the whey.
    4. Line a colander with a clean, muslin cloth or cheesecloth. Pour the curds into the colander and let drain for at least 30 minutes, or until the chenna is completely dry.
    5. Knead the chenna until smooth and elastic.
    6. Pinch off small pieces of chenna and roll them into balls about 1 inch in diameter.
    7. Bring a large pot of water to a boil.
    8. Add the rasgullas to the boiling water and cook for 10-12 minutes, or until they float to the surface.
    9. Remove the rasgullas from the water and let cool slightly.
  2. Make the rasmalai:
    1. In a heavy saucepan, combine the milk, sugar, and cardamom powder.
    2. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
    3. Reduce heat to low and simmer for 10-15 minutes, or until the rasmalai reaches a thick consistency.
    4. Add the saffron threads (if using) and stir to combine.
  3. Assemble the rasmalai:
    1. Place the rasgullas in a serving dish.
    2. Pour the rasmalai over the rasgullas.
    3. Serve immediately.

Tips:

  • For soft and spongy rasgullas, use full-fat milk and make sure that the chenna is completely dry before shaping the rasgullas.
  • Do not overcook the rasgullas, or they will become tough.
  • Serve rasmalai warm or cold. It is best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations:

  • For a richer flavor, add 1/2 cup of condensed milk to the rasmalai mixture.
  • For a more intense cardamom flavor, add 1 teaspoon of ground cardamom to the rasmalai mixture.
  • To make chocolate rasmalai, add 1/4 cup of unsweetened cocoa powder to the rasmalai mixture.

Here are some other popular types of rasmalai:

  • Rasmalai Sandesh: This is a fusion sweet made with rasgullas and sandesh.
  • Malai Rasmalai: This is a richer version of rasmalai that is made with khoya.
  • Chana Rasmalai: This is a vegan version of rasmalai that is made with chickpeas.
  • Rasmalai Kulfi: This is a frozen version of rasmalai that is made with ice cream.

10. Ukadiche Modak Recipe

A steamed or fried dumpling, Modak is particularly popular during the festival of Ganesh Chaturthi. It’s filled with sweet fillings like coconut and jaggery.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the dough:
    • 1 cup rice flour
    • 1/2 teaspoon salt
    • 1/4 cup water
  • For the filling:
    • 1 cup grated coconut
    • 1/2 cup jaggery, grated
    • 1/4 teaspoon cardamom powder
  • Ghee, for greasing

Instructions:

  1. Make the dough:
    1. In a bowl, combine the rice flour and salt.
    2. Add the water gradually and knead to form a soft dough.
    3. Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Make the filling:
    1. In a pan, combine the coconut and jaggery.
    2. Cook over medium heat, stirring constantly, until the jaggery melts and the mixture comes together.
    3. Add the cardamom powder and stir to combine.
    4. Remove from heat and let cool completely.
  3. Assemble the modaks:
    1. Divide the dough into 12 equal portions.
    2. Roll each portion into a thin circle.
    3. Place a heaping tablespoon of the filling in the center of each circle.
    4. Fold the dough over the filling to form a half-moon shape.
    5. Pinch the edges of the dough together to seal.
    6. Repeat steps 2-5 to make the remaining modaks.
  4. Steam the modaks:
    1. Grease a steamer basket with ghee.
    2. Place the modaks in the steamer basket.
    3. Steam for 15-20 minutes, or until the dough is cooked through.
    4. Serve hot or warm.

Tips:

  • For a richer flavor, use full-fat milk to make the dough.
  • Do not overcook the modaks, or they will become tough.
  • If you do not have a steamer, you can bake the modaks in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes, or until the dough is cooked through.

Variations:

  • To make chocolate modaks, add 1/4 cup of unsweetened cocoa powder to the filling.
  • To make coconut modaks, use only coconut in the filling.
  • To make cashew modaks, add 1/2 cup of ground cashews to the filling.

11. Mysore Pak Recipe

Hailing from the South, Mysore Pak is a rich, buttery dessert made from gram flour, ghee, and sugar. It’s known for its crumbly texture.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup besan or gram flour
  • 1¾ cup sugar
  • ½ cup water
  • 1 cup ghee (pure good quality ghee)

Instructions:

  1. Roast the besan: Heat the ghee in a pan over medium heat. Once the ghee is hot, add the besan and roast it for a few minutes, stirring constantly, until it turns a light golden brown color.
  2. Make the sugar syrup: In a separate pan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly, until the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes, or until the syrup thickens slightly.
  3. Add the besan to the sugar syrup: Gradually add the roasted besan to the sugar syrup, stirring constantly to avoid any lumps.
  4. Cook the mysore pak: Continue cooking over low heat, stirring constantly, until the mysore pak thickens and comes together. This may take about 20-25 minutes.
  5. Pour the mysore pak into a greased tin: Grease a tin with ghee. Pour the mysore pak into the tin and spread it evenly.
  6. Let the mysore pak cool and set: Let the mysore pak cool and set for at least 2 hours, or overnight.
  7. Cut and serve: Cut the mysore pak into squares or diamonds and serve.

Tips:

  • For a softer mysore pak, use more ghee.
  • Do not overcook the mysore pak, or it will become hard.
  • If you want, you can add a pinch of cardamom powder or saffron threads to the sugar syrup for extra flavor.
  • Mysore pak can be stored at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

12. Gajar ka Halwa Recipe

Made from grated carrots cooked with ghee, milk, and sugar, Gajar ka Halwa is a winter favorite that’s rich, creamy, and wonderfully sweet.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 500 grams carrots, peeled and grated
  • 1.5 cups milk
  • 1 cup sugar
  • 1/2 cup ghee
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon raisins
  • 1 tablespoon almonds, chopped
  • 1 tablespoon pistachios, chopped

Instructions:

  1. Grate the carrots: Grate the carrots coarsely.
  2. Make the sugar syrup: In a heavy saucepan, combine the milk and sugar. Bring to a boil over medium heat, stirring constantly, until the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes, or until the syrup thickens slightly.
  3. Add the carrots to the sugar syrup: Add the grated carrots to the sugar syrup and cook for 10-15 minutes, or until the carrots are soft.
  4. Add the ghee: Add the ghee to the carrot mixture and cook for 5-7 minutes, or until the ghee is melted and the carrots are coated.
  5. Add the cardamom powder, raisins, almonds, and pistachios: Add the cardamom powder, raisins, almonds, and pistachios and stir to combine.
  6. Serve: Serve hot or warm.

Tips:

  • For a richer flavor, use full-fat milk.
  • Do not overcook the halwa, or it will become dry.
  • If the halwa is too dry, add a little more milk.
  • If the halwa is too sticky, add a little more ghee.
  • Gajar ka halwa can be stored in an airtight container in the refrigerator for up to 2 days.

Variations:

  • To make chocolate gajar ka halwa, add 1/4 cup of unsweetened cocoa powder to the sugar syrup before adding the carrots.
  • To make coconut gajar ka halwa, add 1/2 cup of desiccated coconut to the sugar syrup before adding the carrots.
  • To make cashew gajar ka halwa, add 1/2 cup of ground cashews to the sugar syrup before adding the carrots.

13. Cham Cham Recipe

These oval-shaped, spongy sweets are soaked in sugar syrup and often colored with vibrant hues like pink and yellow.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the chenna:
    • 1 liter full-fat milk
    • 1 tablespoon lemon juice or vinegar
  • For the sugar syrup:
    • 2 cups sugar
    • 2 cups water
    • 4 green cardamom pods, crushed
    • 1/4 teaspoon saffron threads (optional)
  • For the stuffing:
    • 1/4 cup mawa or khoya, grated
    • 1 tablespoon sugar
    • 1/8 teaspoon cardamom powder

Instructions:

  1. Make the chenna: Bring the milk to a boil in a heavy saucepan over medium heat. Reduce heat to low and simmer for 5-7 minutes, or until the milk begins to curdle. Remove from heat and stir in the lemon juice or vinegar. Let stand for 5 minutes, or until the curds are completely separated from the whey.
  2. Drain the chenna: Line a colander with a clean, muslin cloth or cheesecloth. Pour the curds into the colander and let drain for at least 30 minutes, or until the chenna is completely dry.
  3. Knead the chenna: Transfer the chenna to a bowl and knead until smooth and elastic.
  4. Make the stuffing: In a small bowl, combine the mawa, sugar, and cardamom powder. Mix well.
  5. Shape the cham cham: Divide the chenna into 12 equal portions. Roll each portion into a ball about 1 inch in diameter. Make a slit in the center of each ball and stuff with a small amount of the mawa mixture. Pinch the edges of the dough together to seal.
  6. Make the sugar syrup: In a heavy saucepan, combine the sugar, water, cardamom pods, and saffron threads (if using). Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes, or until the syrup thickens slightly.
  7. Add the cham cham to the sugar syrup: Add the cham cham to the sugar syrup and cook for 15-20 minutes, or until they are cooked through and the syrup has thickened slightly.
  8. Serve: Serve hot or warm.

Tips:

  • For soft and spongy cham cham, use full-fat milk and make sure that the chenna is completely dry before shaping the cham cham.
  • Do not overcook the cham cham, or they will become tough.
  • Serve cham cham with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

14. Petha Recipe

A translucent candy made from ash gourd, Petha comes in various flavors and is popular in the city of Agra.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 kg white pumpkin (ash gourd)
  • 1 tablespoon lime water
  • 3 liters sugar
  • 6 liters water
  • 1 teaspoon alum powder (optional)
  • Lemon juice (if required)

Instructions:

  1. Peel and deseed the white pumpkin. Cut it into large cubes.
  2. In a large bowl, combine the pumpkin cubes with the lime water. Soak for at least 4 hours, or overnight.
  3. Drain the pumpkin cubes and rinse them thoroughly under running water.
  4. In a large pot, bring the water to a boil. Add the pumpkin cubes and alum powder (if using). Cook for 15-20 minutes, or until the pumpkin cubes are soft and translucent.
  5. Drain the pumpkin cubes and rinse them thoroughly under running water.
  6. In a large pot, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes, or until the syrup thickens slightly.
  7. Add the pumpkin cubes to the sugar syrup and cook for 30-40 minutes, or until the pumpkin cubes are infused with the syrup and have become translucent.
  8. If the syrup is too runny, cook for a few more minutes until it thickens to your desired consistency.
  9. Remove from heat and let the petha cool in the syrup for at least 2 hours, or overnight.
  10. Drain the petha from the syrup and arrange them on a plate or tray.
  11. Sprinkle the petha with lemon juice (if desired) and serve.

Tips:

  • For a sweeter petha, use more sugar.
  • For a more sour petha, add more lemon juice.
  • If the petha is too sweet, soak it in water for a few minutes before serving.
  • Petha can be stored in an airtight container in the refrigerator for up to 2 weeks.

15. Gujiya Recipe

A deep-fried pastry filled with a mixture of khoya, nuts, and spices, Gujiya is a festive treat often associated with Holi.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the dough:
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 cup ghee, melted
    • Water, as needed
  • For the filling:
    • 1 cup grated khoya
    • 1/2 cup sugar
    • 1/4 cup chopped nuts
    • 1/4 teaspoon cardamom powder
  • For frying:
    • Oil, for deep frying

Instructions:

  1. Make the dough:
    1. In a large bowl, combine the flour and salt.
    2. Add the ghee and mix until the flour is coated.
    3. Gradually add water, a little at a time, and knead to form a soft dough.
    4. Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Make the filling:
    1. In a bowl, combine the khoya, sugar, nuts, and cardamom powder. Mix well.
  3. Assemble the gujiyas:
    1. Divide the dough into 12 equal portions.
    2. Roll each portion into a thin circle.
    3. Place a heaping tablespoon of the filling in the center of each circle.
    4. Fold the dough over the filling to form a half-moon shape.
    5. Pinch the edges of the dough together to seal.
  4. Deep fry the gujiyas:
    1. Heat the oil in a deep pan over medium heat.
    2. Fry the gujiyas in batches until they are golden brown on both sides.
    3. Drain the gujiyas on paper towels.
  5. Serve:
    1. Serve the gujiyas hot or warm.

Tips:

  • For a smoother dough, knead it for at least 10 minutes.
  • For a more flavorful filling, add a pinch of saffron threads or rose water.
  • If the dough is too sticky, add a little more flour.
  • If the dough is too dry, add a little more water.
  • To prevent the gujiyas from sticking to the pan, lower the heat slightly before frying them.
  • Gujiyas can be stored in an airtight container at room temperature for up to 2 days.

Enjoy!

Here are some additional tips for making perfect gujiyas:

  • Use high-quality ingredients, such as fresh khoya and good-quality nuts.
  • Make sure the dough is not too dry or too sticky.
  • Don’t overfill the gujiyas.
  • Fry the gujiyas in batches so that they don’t stick together.
  • Drain the gujiyas on paper towels to remove excess oil.

16. Balushahi Recipe

This flaky, deep-fried dessert is soaked in sugar syrup and is known for its distinct shape and texture.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the dough:
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 cup ghee, melted
    • 1/4 cup curd
    • 8-9 tablespoons cold water
  • For the sugar syrup:
    • 2 cups sugar
    • 2 cups water
  • For garnishing:
    • Pistachios, chopped (optional)
    • Silver foil (optional)

Instructions:

  1. Make the dough:
    1. In a large bowl, combine the flour and salt.
    2. Add the ghee and mix until the flour is coated.
    3. Add the curd and mix well.
    4. Gradually add the cold water, a little at a time, and knead to form a soft dough.
    5. Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Make the sugar syrup:
    1. In a saucepan, combine the sugar and water.
    2. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
    3. Reduce heat to low and simmer for 10-15 minutes, or until the syrup thickens slightly.
    4. Remove from heat and let cool slightly.
  3. Shape the balushahis:
    1. Divide the dough into 12 equal portions.
    2. Roll each portion into a thin circle.
    3. Make a hole in the center of each circle.
    4. Deep fry the balushahis in batches in hot oil until they are golden brown on both sides.
    5. Drain the balushahis on paper towels.
  4. Soak the balushahis in the sugar syrup:
    1. Immediately after frying, place the balushahis in the sugar syrup.
    2. Let the balushahis soak in the sugar syrup for 5-6 minutes.
  5. Garnish and serve:
    1. Remove the balushahis from the sugar syrup and place them on a serving plate.
    2. Garnish with chopped pistachios and silver foil (optional).
    3. Serve hot or warm.

Tips:

  • For a softer dough, knead it for at least 10 minutes.
  • For a more flavorful sugar syrup, add a pinch of cardamom powder or saffron threads.
  • If the dough is too sticky, add a little more flour.
  • If the dough is too dry, add a little more water.
  • To prevent the balushahis from sticking to the pan, lower the heat slightly before frying them.
  • Balushahis can be stored in an airtight container at room temperature for up to 2 days.

17. Mishti Doi Recipe

A sweet, fermented yogurt dessert, Mishti Doi is popular in West Bengal and is often served in earthen pots.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 liter full-fat milk
  • 1/2 cup curd or a yogurt starter
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder

Instructions:

  1. Heat the milk: In a heavy saucepan, heat the milk over medium heat until it comes to a boil.
  2. Add the curd or yogurt starter: Reduce heat to low and stir in the curd or yogurt starter.
  3. Cover and let it rest: Cover the saucepan and let it rest for 8-10 hours, or overnight.
  4. Add the sugar and cardamom powder: Stir in the sugar and cardamom powder.
  5. Pour into a serving dish: Pour the mishti doi into a serving dish.
  6. Serve chilled: Serve chilled.

Tips:

  • For a richer flavor, use full-fat milk.
  • Do not overcook the milk, or it will become too thick.
  • If the mishti doi is too sour, add a little more sugar.
  • Mishti doi can be stored in the refrigerator for up to 3 days.

Variations:

  • To make mango mishti doi, add 1/2 cup of chopped mango to the mishti doi before serving.
  • To make chocolate mishti doi, add 1/4 cup of unsweetened cocoa powder to the mishti doi before serving.
  • To make coconut mishti doi, add 1/2 cup of desiccated coconut to the mishti doi before serving.

18. Patishapta Recipe

These thin, crepe-like pancakes are filled with sweetened coconut or creamy khoya and are a must-try during Makar Sankranti.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the dough:
    • 1 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 cup ghee, melted
    • 1/4 cup water
  • For the filling:
    • 1 cup grated coconut
    • 1/2 cup sugar
    • 1/4 teaspoon cardamom powder
    • 1/4 teaspoon nutmeg powder
  • For frying:
    • Oil, for deep frying

Instructions:

  1. Make the dough:
    1. In a large bowl, combine the flour and salt.
    2. Add the ghee and mix until the flour is coated.
    3. Gradually add the water, a little at a time, and knead to form a soft dough.
    4. Cover the dough with a damp cloth and let it rest for 30 minutes.
  2. Make the filling:
    1. In a bowl, combine the coconut, sugar, cardamom powder, and nutmeg powder. Mix well.
  3. Roll out the dough:
    1. Divide the dough into 12 equal portions.
    2. Roll each portion into a thin circle, about 7 inches in diameter.
  4. Fill the dough:
    1. Place a heaping tablespoon of the filling in the center of each circle.
    2. Fold the dough over the filling to form a half-moon shape.
    3. Pinch the edges of the dough together to seal.
  5. Deep fry the patishaptas:
    1. Heat the oil in a deep pan over medium heat.
    2. Fry the patishaptas in batches until they are golden brown on both sides.
    3. Drain the patishaptas on paper towels.
  6. Serve:
    1. Serve the patishaptas hot or warm.

Tips:

  • For a smoother dough, knead it for at least 10 minutes.
  • For a more flavorful filling, add a pinch of saffron threads or rose water.
  • If the dough is too sticky, add a little more flour.
  • If the dough is too dry, add a little more water.
  • To prevent the patishaptas from sticking to the pan, lower the heat slightly before frying them.
  • Patishaptas can be stored in an airtight container at room temperature for up to 2 days.

19. Basundi Recipe

A rich, creamy dessert made by simmering milk until it thickens, Basundi is flavored with cardamom and saffron.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 liter full-fat milk
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon nutmeg powder
  • 1/4 cup chopped nuts (optional)
  • 1/4 cup saffron milk (optional)

Instructions:

  1. In a heavy saucepan, bring the milk to a boil over medium heat.
  2. Reduce heat to low and simmer for 1-2 hours, or until the milk has reduced by half and thickened.
  3. Stir in the sugar, cardamom powder, nutmeg powder, and chopped nuts (if using).
  4. Continue to simmer for 5-10 minutes, or until the sugar has dissolved and the basundi is thick and creamy.
  5. If desired, add the saffron milk and stir to combine.
  6. Remove from heat and let cool slightly.
  7. Serve hot or cold.

Tips:

  • For a richer flavor, use whole milk.
  • Do not overcook the milk, or it will become too thick.
  • If the basundi is too thick, add a little more milk.
  • Basundi can be stored in the refrigerator for up to 3 days.

Enjoy!

Variations:

  • To make chocolate basundi, add 1/4 cup of unsweetened cocoa powder to the basundi before serving.
  • To make mango basundi, add 1/2 cup of chopped mango to the basundi before serving.
  • To make saffron basundi, add 1/4 cup of saffron milk to the basundi before serving.

20. Kalakand Recipe

Originating from Rajasthan, Kalakand is a sweet made from condensed milk and paneer, garnished with chopped nuts.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 250 grams paneer or ricotta cheese
  • 1 can (400 grams) sweetened condensed milk
  • 1 tablespoon cardamom powder
  • 1 tablespoon rose water (optional)
  • 1/2 cup chopped nuts (optional)

Instructions:

  1. Grate or finely crumble the paneer or ricotta cheese.
  2. In a large bowl, combine the paneer, condensed milk, cardamom powder, and rose water (if using). Mix well.
  3. Pour the mixture into a greased 9×5 inch loaf pan.
  4. Sprinkle the chopped nuts (if using) on top.
  5. Refrigerate for at least 4 hours, or overnight.
  6. Cut into slices and serve.

Tips:

  • For a smoother kalakand, use fresh paneer or ricotta cheese.
  • If the kalakand is too dry, add a little more condensed milk.
  • Kalakand can be stored in the refrigerator for up to 2 weeks.

Variations:

  • To make chocolate kalakand, add 1/4 cup of unsweetened cocoa powder to the mixture before pouring it into the loaf pan.
  • To make saffron kalakand, add 1/2 teaspoon of saffron threads to the mixture before pouring it into the loaf pan.

21. Shahi Tukda Recipe

A royal treat, Shahi Tukda consists of fried bread slices soaked in saffron and cardamom-infused milk, garnished with silver leaf and chopped nuts.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the bread:
    • 6 slices of white bread, crusts removed
  • For the sugar syrup:
    • 1 cup sugar
    • 1 cup water
    • 1/2 teaspoon saffron threads
    • 1/4 teaspoon cardamom powder
  • For the rabdi:
    • 2 cups milk
    • 1/2 cup sugar
    • 1/4 teaspoon cardamom powder

Instructions:

  1. Make the sugar syrup:
    1. In a saucepan, combine the sugar and water.
    2. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
    3. Reduce heat to low and simmer for 10-15 minutes, or until the syrup thickens slightly.
    4. Remove from heat and let cool slightly.
    5. Stir in the saffron threads and cardamom powder.
  2. Make the rabdi:
    1. In a saucepan, combine the milk and sugar.
    2. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
    3. Reduce heat to low and simmer for 30-45 minutes, or until the milk has thickened and reduced by half.
    4. Stir in the cardamom powder.
  3. Fry the bread:
    1. Heat ghee or oil in a frying pan over medium heat.
    2. Fry the bread slices in batches until golden brown on both sides.
    3. Drain the bread slices on paper towels.
  4. Assemble the shahi tukda:
    1. Place a bread slice in a serving bowl.
    2. Pour a generous amount of rabdi over the bread slice.
    3. Repeat layers with remaining bread slices and rabdi.
    4. Drizzle the sugar syrup over the top.
  5. Serve immediately:
    1. Serve hot or warm.

Tips:

  • For a richer flavor, use full-fat milk and ghee.
  • If the bread is too dry, soak it in the sugar syrup for a few minutes before assembling the shahi tukda.
  • Shahi tukda can be stored in the refrigerator for up to 2 days.

22. Anarsa Recipe

These deep-fried sweets are made from soaked rice and jaggery and are known for their unique, diamond-like shape.

49+ Indian Sweets And Desserts (With Recipe)

To make anarsa, you will need the following ingredients:

  • 1 cup rice flour
  • 1/2 cup jaggery (grated)
  • 1/4 cup ghee
  • 1/4 cup water
  • 1/4 teaspoon salt
  • Oil for frying

Instructions:

  1. In a large bowl, combine the rice flour, jaggery, ghee, water, and salt. Mix well until a soft dough forms.
  2. Divide the dough into small balls, about 1-inch in diameter.
  3. Flatten each ball into a thin circle, about 5 inches in diameter.
  4. Heat oil in a frying pan over medium heat.
  5. Fry the anarsas in batches for 2-3 minutes per side, or until golden brown.
  6. Drain the anarsas on paper towels.
  7. Serve hot or warm.

Tips:

  • For a smoother dough, use finely ground rice flour.
  • If the dough is too dry, add a little more water.
  • If the dough is too wet, add a little more rice flour.
  • Do not overcrowd the frying pan when frying the anarsas.
  • Fry the anarsas over medium heat to prevent them from burning.
  • Serve anarsas with your favorite chutney or dip.

23. Mohanthal Recipe

A traditional Gujarati sweet, Mohanthal is made from gram flour, ghee, and sugar and is flavored with cardamom and saffron.

49+ Indian Sweets And Desserts (With Recipe)

To make Mohanthal, you will need the following ingredients:

  • 2 cups gram flour (besan)
  • 1 1/2 cups ghee
  • 1 1/4 cups sugar
  • 1/2 cup water
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon saffron threads (optional)
  • Nuts for garnishing (optional)

Instructions:

  1. In a large bowl, combine the gram flour and ghee. Mix well until the mixture resembles coarse crumbs.
  2. Add the water and mix until a dough forms.
  3. Cover the dough with a damp cloth and let it rest for 30 minutes.
  4. In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
  5. Reduce heat to low and simmer for 10-15 minutes, or until the syrup thickens slightly.
  6. Heat the ghee in a large frying pan over medium heat.
  7. Add the gram flour dough and cook, stirring constantly, for 5-7 minutes, or until the dough turns golden brown.
  8. Add the sugar syrup and mix well.
  9. Continue to cook, stirring constantly, for 5-7 minutes, or until the mixture thickens and leaves the sides of the pan.
  10. Stir in the cardamom powder and saffron threads (if using).
  11. Pour the mixture into a greased 9×9 inch baking pan.
  12. Garnish with nuts (if using).
  13. Let it cool completely and then cut into squares.
  14. Serve and enjoy!

Tips:

  • For a smoother mohanthal, use finely ground gram flour.
  • If the dough is too dry, add a little more water.
  • If the dough is too wet, add a little more gram flour.
  • Do not overcook the mohanthal, or it will become hard.
  • Serve mohanthal warm or at room temperature.

Mohanthal is a delicious and popular sweet in India. It is made with gram flour, ghee, sugar, and cardamom powder. Mohanthal is often garnished with nuts, such as almonds, pistachios, and cashews. Mohanthal can be stored in an airtight container for up to 1 week.

24. Malpua Recipe

Malpua is a sweet pancake-like dessert, often served with rabri (sweetened, thickened milk) or syrup.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup all-purpose flour (maida)
  • 1 teaspoon fennel seeds (saunf)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cardamom powder
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 cup ghee, for frying

Instructions:

  1. In a large bowl, combine the flour, fennel seeds, baking soda, and cardamom powder. Mix well.
  2. Add the milk and mix until a smooth batter forms.
  3. Cover the batter and let it rest for 30 minutes.
  4. In a saucepan, combine the sugar and 1/2 cup water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
  5. Reduce heat to low and simmer for 10-15 minutes, or until the syrup becomes thick.
  6. Heat the ghee in a large frying pan over medium heat.
  7. Pour a ladleful of batter into the hot ghee to form a pancake.
  8. Cook for 2-3 minutes per side, or until golden brown.
  9. Repeat steps 7 and 8 with the remaining batter.
  10. Dip the malpuas in the sugar syrup and serve immediately.

Tips:

  • For a crispier malpua, cook them over medium-high heat.
  • For a softer malpua, cook them over medium heat.
  • If the batter is too thick, add a little more milk.
  • If the batter is too thin, add a little more flour.

Variations:

  • To make chocolate malpua, add 1/4 cup of unsweetened cocoa powder to the batter.
  • To make saffron malpua, add 1/4 teaspoon of saffron threads to the batter.
  • To make pistachio malpua, sprinkle chopped pistachios on top of the malpuas before dipping them in the sugar syrup.

25. Sondesh Recipe

A Bengali delicacy, Sondesh is made from fresh paneer and often flavored with cardamom or saffron.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 liter whole milk
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder
  • Pistachios, for garnishing (optional)

Instructions:

  1. In a heavy saucepan, bring the milk to a boil over medium heat.
  2. Reduce heat to low and simmer for 1-2 hours, or until the milk has reduced by half and thickened.
  3. Stir in the sugar and cardamom powder.
  4. Continue to simmer for 5-10 minutes, or until the sugar has dissolved and the sondesh is thick and creamy.
  5. Remove from heat and let cool slightly.
  6. Pour the sondesh into a greased 9×5 inch loaf pan.
  7. Garnish with pistachios (if using).
  8. Refrigerate for at least 4 hours, or overnight.
  9. Cut into slices and serve.

Tips:

  • For a richer flavor, use whole milk.
  • Do not overcook the sondesh, or it will become too thick.
  • If the sondesh is too thick, add a little more milk.
  • Sondesh can be stored in the refrigerator for up to 3 days.

Enjoy!

Variations:

  • To make chocolate sondesh, add 1/4 cup of unsweetened cocoa powder to the sondesh before pouring it into the loaf pan.
  • To make saffron sondesh, add 1/2 teaspoon of saffron threads to the sondesh before pouring it into the loaf pan.

Here are some additional tips for making perfect sondesh:

  • Use high-quality ingredients, such as fresh milk and good-quality sugar.
  • Make sure the milk is not too hot or too cold before adding the sugar.
  • Don’t overmix the sondesh, or it will become tough.
  • Let the sondesh set in the refrigerator for at least 4 hours, or overnight, to allow the flavors to develop.

26. Shrikhand Recipe

A creamy dessert made from strained yogurt and flavored with saffron and cardamom, Shrikhand is a popular choice for special occasions.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup hung curd (chaka)
  • 1/2 cup powdered sugar
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon saffron threads (optional)

Instructions:

  1. In a bowl, whisk together the hung curd, powdered sugar, and cardamom powder until smooth.
  2. If using saffron threads, steep them in a tablespoon of warm milk for 10 minutes, then add the saffron-infused milk to the hung curd mixture and stir until combined.
  3. Transfer the shrikhand to a serving bowl and refrigerate for at least 2 hours, or overnight.
  4. Garnish with chopped nuts or saffron threads (optional) and serve.

Tips:

  • For a smoother shrikhand, use finely ground powdered sugar.
  • If the shrikhand is too thick, add a little more milk.
  • If the shrikhand is too thin, add a little more hung curd.
  • Shrikhand can be stored in the refrigerator for up to 3 days.

Variations:

  • To make mango shrikhand, add 1/2 cup of pureed mango to the hung curd mixture.
  • To make chocolate shrikhand, add 1/4 cup of unsweetened cocoa powder to the hung curd mixture.
  • To make pistachio shrikhand, add 1/4 cup of chopped pistachios to the hung curd mixture.

Enjoy!

Shrikhand is a delicious and popular Indian dessert made with hung curd, sugar, and cardamom powder. It is often flavored with mango, chocolate, or pistachios. Shrikhand is typically served as a dessert, but it can also be enjoyed as a snack or breakfast.

27. Kaju Katli Recipe

Kaju Katli, or cashew fudge, is a smooth and slightly nutty sweet made from ground cashews and sugar.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup cashews, roasted and ground
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon cardamom powder

Instructions:

  1. In a heavy saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
  2. Reduce heat to low and simmer for 10-15 minutes, or until the syrup reaches soft-ball stage (234-240 degrees F on a candy thermometer).
  3. Remove from heat and let cool slightly.
  4. In a large bowl, combine the cashews and cardamom powder.
  5. Add the hot syrup to the cashew mixture and mix until well combined.
  6. Pour the mixture onto a greased baking sheet and spread it out to a thickness of about 1/4 inch.
  7. Let cool completely.
  8. Cut into squares and serve.

Tips:

  • For a smoother kaju katli, use finely ground cashews.
  • If the syrup is too thick, add a little more water.
  • If the syrup is too thin, cook it for a few more minutes.
  • Kaju katli can be stored in an airtight container for up to 1 week.

28. Rabri Recipe

A sweet, condensed milk dessert, Rabri is often served with jalebi or malpua and garnished with chopped nuts.

49+ Indian Sweets And Desserts (With Recipe)

To make rabri, you will need the following ingredients:

  • 1 liter full-fat milk
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon saffron threads (optional)
  • 1/4 cup chopped nuts (optional)

Instructions:

  1. In a heavy saucepan, bring the milk to a boil over medium heat.
  2. Reduce heat to low and simmer for 1-2 hours, or until the milk has reduced by half and thickened.
  3. Stir in the sugar and cardamom powder.
  4. Continue to simmer for 5-10 minutes, or until the sugar has dissolved and the rabri is thick and creamy.
  5. Remove from heat and let cool slightly.
  6. Pour the rabri into individual bowls.
  7. Garnish with chopped nuts and saffron threads (optional).
  8. Serve chilled or at room temperature.

Tips:

  • For a richer flavor, use whole milk.
  • Do not overcook the rabri, or it will become too thick.
  • If the rabri is too thick, add a little more milk.
  • Rabri can be stored in the refrigerator for up to 3 days.

Variations:

  • To make chocolate rabri, add 1/4 cup of unsweetened cocoa powder to the rabri before pouring it into individual bowls.
  • To make saffron rabri, add 1/4 teaspoon of saffron threads to the milk before boiling.
  • To make pistachio rabri, add 1/4 cup of chopped pistachios to the rabri before pouring it into individual bowls.

29. Sheer Khurma Recipe

A traditional dessert prepared during Eid, Sheer Khurma is a vermicelli pudding cooked in sweet, fragrant milk with dates and nuts.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 liter full-fat milk
  • 1/2 cup sugar
  • 1/4 cup vermicelli (seviyan)
  • 1/4 cup chopped nuts (almonds, pistachios, and cashews)
  • 1/4 cup chopped dates
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon saffron threads (optional)
  • 2 tablespoons ghee

Instructions:

  1. In a heavy saucepan, bring the milk to a boil over medium heat.
  2. Reduce heat to low and simmer for 10-15 minutes, or until the milk has thickened slightly.
  3. Add the sugar and stir until dissolved.
  4. Add the vermicelli and cook for 5-7 minutes, or until soft.
  5. Add the chopped nuts, dates, and cardamom powder. Mix well.
  6. If using saffron threads, steep them in a tablespoon of warm milk for 10 minutes, then add the saffron-infused milk to the sheer khurma and stir until combined.
  7. Remove from heat and let cool slightly.
  8. Garnish with chopped nuts and saffron threads (optional).
  9. Serve chilled or at room temperature.

Tips:

  • For a richer flavor, use whole milk.
  • Do not overcook the vermicelli, or it will become mushy.
  • If the sheer khurma is too thick, add a little more milk.
  • Sheer khurma can be stored in the refrigerator for up to 3 days.

Variations:

  • To make chocolate sheer khurma, add 1/4 cup of unsweetened cocoa powder to the sheer khurma before adding the chopped nuts, dates, and cardamom powder.
  • To make saffron sheer khurma, add 1/4 teaspoon of saffron threads to the milk before boiling.
  • To make pistachio sheer khurma, add 1/4 cup of chopped pistachios to the sheer khurma before adding the chopped nuts, dates, and cardamom powder.

30. Chhena Poda Recipe

A cheesecake-like dessert from Odisha, Chhena Poda is made from freshly made chhena (Indian cottage cheese) and sugar.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 250 grams paneer or chenna
  • 1/2 cup sugar
  • 1/2 teaspoon cardamom powder
  • 1/2 tablespoon rice flour
  • Cashews and raisins can be added
  • 1 to 2 teaspoons ghee or as needed for greasing tray/pan

Instructions:

  1. Preheat oven to 180 degrees C (350 degrees F).
  2. Grease a 9×5 inch baking pan with ghee.
  3. In a large bowl, crumble the paneer or chenna.
  4. Add the sugar, cardamom powder, and rice flour. Mix well.
  5. Pour the mixture into the prepared baking pan.
  6. Sprinkle the cashews and raisins on top, if using.
  7. Bake for 30-35 minutes, or until the top is golden brown and the edges are crispy.
  8. Let cool completely before slicing and serving.

Tips:

  • For a crispier chhena poda, bake it for a longer time.
  • For a softer chhena poda, bake it for a shorter time.
  • If the mixture is too dry, add a little more milk.
  • If the mixture is too wet, add a little more rice flour.

Variations:

  • To make chocolate chhena poda, add 1/4 cup of unsweetened cocoa powder to the mixture before baking.
  • To make saffron chhena poda, add 1/4 teaspoon of saffron threads to the mixture before baking.
  • To make pistachio chhena poda, sprinkle chopped pistachios on top of the mixture before baking.

31. Cham Cham Recipe

These oval-shaped, spongy sweets are soaked in sugar syrup and often colored with vibrant hues like pink and yellow.

49+ Indian Sweets And Desserts (With Recipe)

To make Cham Cham, you will need the following ingredients:

  • For the Chhana:
    • 1 liter whole milk
    • 1 tablespoon lemon juice
  • For the Sugar Syrup:
    • 1 cup sugar
    • 1 cup water
    • 1/4 teaspoon cardamom powder
  • For the Garnishing:
    • Chopped pistachios
    • Silver foil (optional)

Instructions:

  1. To make the chhana:
    • In a heavy saucepan, bring the milk to a boil over medium heat.
    • Reduce heat to low and simmer for 2-3 minutes, or until the milk has thickened slightly.
    • Add the lemon juice and stir until the milk curdles.
    • Strain the curdled milk through a cheesecloth-lined colander.
    • Rinse the chhana with cold water.
    • Tie the cheesecloth into a bundle and hang it from a faucet for 30-60 minutes, or until the chhana is dry.
  2. To make the sugar syrup:
    • In a saucepan, combine the sugar, water, and cardamom powder.
    • Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
    • Reduce heat to low and simmer for 10-15 minutes, or until the syrup thickens slightly.
  3. To make the cham cham:
    • Divide the chhana into small balls.
    • Add the chhana balls to the sugar syrup and cook for 5-7 minutes, or until the balls are cooked through.
    • Remove the chhana balls from the sugar syrup and let them cool slightly.
    • Garnish with chopped pistachios and silver foil (optional).
    • Serve warm or at room temperature.

Tips:

  • For a richer flavor, use whole milk.
  • Do not overcook the chhana balls, or they will become hard.
  • If the sugar syrup is too thick, add a little more water.
  • If the sugar syrup is too thin, cook it for a few more minutes.
  • Cham cham can be stored in the refrigerator for up to 3 days.

Variations:

  • To make chocolate cham cham, add 1/4 cup of unsweetened cocoa powder to the sugar syrup.
  • To make saffron cham cham, add 1/4 teaspoon of saffron threads to the sugar syrup.
  • To make pistachio cham cham, add 1/4 cup of chopped pistachios to the sugar syrup.

32. Dodha Barfi Recipe

A rich, fudge-like sweet made from condensed milk and garnished with chopped nuts, Dodha Barfi hails from the state of Punjab.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup sprouted wheat grains
  • 1 cup milk
  • 1/4 cup curd
  • 1/4 cup sugar
  • 1/4 cup glucose
  • 1/4 cup water
  • 1 tablespoon ghee
  • 1/4 teaspoon cardamom powder
  • Chopped nuts for garnishing (optional)

Instructions:

  1. Grind the sprouted wheat grains in a mixer grinder to make a coarse powder.
  2. In a heavy saucepan, combine the milk, curd, and sugar.
  3. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
  4. Reduce heat to low and simmer for 30-45 minutes, or until the milk has thickened and reduced by half.
  5. Add the ground sprouted wheat powder and mix well.
  6. Continue to simmer for 10-15 minutes, or until the mixture thickens and leaves the sides of the pan.
  7. Add the glucose, water, and ghee. Mix well.
  8. Cook for 5-7 minutes, or until the mixture thickens and coats the back of a spoon.
  9. Remove from heat and let cool slightly.
  10. Pour the mixture into a greased baking pan.
  11. Garnish with chopped nuts (optional).
  12. Let it cool completely before cutting into squares and serving.

Tips:

  • For a richer flavor, use whole milk.
  • Do not overcook the mixture, or it will become hard.
  • If the mixture is too thick, add a little more milk or water.
  • If the mixture is too thin, cook it for a few more minutes.
  • Dodha barfi can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 1 week.

33. Ghevar Recipe

A popular dessert during the Teej festival, Ghevar is a deep-fried, disc-shaped sweet soaked in saffron and cardamom syrup.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the Ghevar Base:
    • 1 cup all-purpose flour
    • 1/2 cup milk
    • 1/4 cup water
    • 1/4 teaspoon cardamom powder
  • For the Sugar Syrup:
    • 1 cup sugar
    • 1 cup water
    • 1/4 teaspoon cardamom powder
  • For the Garnishing:
    • Ghee, for frying
    • Rabri
    • Chopped nuts

Instructions:

  1. To make the ghevar base:
    • In a large bowl, combine the flour, milk, water, and cardamom powder.
    • Mix well until a smooth batter forms.
    • Cover the batter and let it rest for 30 minutes.
  2. To make the sugar syrup:
    • In a saucepan, combine the sugar and water.
    • Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
    • Reduce heat to low and simmer for 10-15 minutes, or until the syrup reaches soft-ball stage (234-240 degrees F on a candy thermometer).
    • Remove from heat and let cool slightly.
  3. To make the ghevar:
    • Heat ghee in a large skillet or wok over medium heat.
    • Dip a ladle or a small bowl into the batter and pour a thin layer of batter into the hot ghee.
    • Use a spoon to spread the batter into a circular shape about 10 inches in diameter.
    • Cook for 1-2 minutes per side, or until the ghevar is golden brown.
    • Remove the ghevar from the skillet and let it cool slightly.
  4. To assemble the ghevar:
    • Dip the ghevar in the sugar syrup.
    • Place the ghevar on a serving plate.
    • Top with rabri and chopped nuts.
    • Serve immediately.

Tips:

  • For a crispier ghevar, cook it for a longer time per side.
  • For a softer ghevar, cook it for a shorter time per side.
  • If the batter is too thick, add a little more milk or water.
  • If the batter is too thin, add a little more flour.
  • Ghevar can be stored in an airtight container at room temperature for up to 3 days.

34. Peda Recipe

Peda is a classic Indian sweet made from khoya (reduced milk), sugar, and flavored with cardamom.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 200 grams khoa (mawa)
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder
  • 1/4 cup milk (optional)
  • Chopped pistachios for garnishing (optional)

Instructions:

  1. In a heavy saucepan, combine the khoa, sugar, and cardamom powder.
  2. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes together.
  3. Add the milk, if using, and continue to cook for 5-7 minutes, or until the mixture is smooth and thick.
  4. Remove from heat and let cool slightly.
  5. Grease your palms and roll the mixture into small balls.
  6. Garnish with chopped pistachios (optional).
  7. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Tips:

  • For a richer flavor, use whole milk khoa.
  • Do not overcook the mixture, or it will become hard.
  • If the mixture is too dry, add a little more milk.
  • If the mixture is too wet, cook it for a few more minutes.

Variations:

  • To make chocolate peda, add 1/4 cup of unsweetened cocoa powder to the mixture before rolling it into balls.
  • To make saffron peda, add 1/4 teaspoon of saffron threads to the mixture before rolling it into balls.
  • To make pistachio peda, sprinkle chopped pistachios on top of the rolled balls before serving.

35. Jangiri Recipe

These spiral-shaped sweets are made from urad dal (black gram) batter and soaked in sugar syrup, making them both crispy and syrupy.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup urad dal
  • 1/2 cup rice flour
  • 1/4 cup sugar
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon salt
  • Food coloring (optional)
  • Oil, for frying

Instructions:

  1. Soak the urad dal in water for at least 2 hours.
  2. Drain the urad dal and grind it in a blender or food processor until smooth.
  3. Add the rice flour, sugar, cardamom powder, and salt to the ground urad dal and mix well.
  4. Add food coloring, if desired.
  5. Heat the oil in a deep frying pan over medium heat.
  6. Drop the batter by tablespoons into the hot oil.
  7. Fry the jangiri until golden brown, about 2-3 minutes per side.
  8. Remove the jangiri from the oil and drain on paper towels.
  9. Serve immediately.

Tips:

  • For a crispier jangiri, fry it for a longer time.
  • For a softer jangiri, fry it for a shorter time.
  • If the batter is too thick, add a little more water.
  • If the batter is too thin, add a little more rice flour.

Variations:

  • To make chocolate jangiri, add 1/4 cup of unsweetened cocoa powder to the batter.
  • To make saffron jangiri, add 1/4 teaspoon of saffron threads to the batter.
  • To make pistachio jangiri, sprinkle chopped pistachios on top of the jangiri before serving.

Here are some additional tips for making jangiri:

  • Make sure the urad dal is very soft before grinding it. This will help the batter to come together easily.
  • Don’t overmix the batter. Overmixing will make the jangiri tough.
  • Heat the oil to the correct temperature before frying the jangiri. If the oil is too hot, the jangiri will burn on the outside and be undercooked on the inside. If the oil is not hot enough, the jangiri will be greasy.
  • Fry the jangiri in batches so that the oil doesn’t cool down too much.

36. Chana Masala Sundal Recipe

A South Indian snack made from chickpeas, grated coconut, and tempered with mustard seeds and curry leaves.

49+ Indian Sweets And Desserts (With Recipe)

Chana Masala Sundal is a delicious and nutritious snack or side dish made with chickpeas, spices, and coconut. It is a popular dish in Indian cuisine and is often served with rice, roti, or naan.

Ingredients:

  • 1 cup dried chickpeas, soaked overnight
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon salt
  • 1/4 cup chopped cilantro
  • 1/4 cup grated coconut
  • 1 tablespoon oil

Instructions:

  1. Drain the chickpeas and rinse them well.
  2. In a large pot, combine the chickpeas, onion, garlic, ginger, cumin, coriander, turmeric, red chili powder, garam masala, and salt.
  3. Add enough water to cover the chickpeas by 1 inch.
  4. Bring to a boil over high heat, then reduce heat to low and simmer for 30 minutes, or until the chickpeas are tender.
  5. While the chickpeas are cooking, heat the oil in a small skillet over medium heat.
  6. Add the cilantro and coconut and cook for 2-3 minutes, or until fragrant.
  7. Drain the chickpeas and add them to the skillet with the cilantro and coconut.
  8. Stir to combine and serve.

Tips:

  • For a richer flavor, use whole spices instead of ground spices.
  • If you don’t have time to soak the chickpeas overnight, you can use canned chickpeas. Just rinse them well before using.
  • If you want a spicier sundal, add more red chili powder to taste.
  • You can also add other vegetables to the sundal, such as carrots, potatoes, or peas.

37. Pootharekulu Recipe

These paper-thin, layered sweets are made from rice flour, sugar, and ghee. They originate from Andhra Pradesh.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup oil
  • 1 cup water
  • Oil, for frying
  • Sugar syrup, for serving

Instructions:

  1. In a large bowl, combine the flour and salt.
  2. Add the oil and mix well.
  3. Gradually add the water, mixing until a smooth dough forms.
  4. Knead the dough for 10-15 minutes, or until it is soft and elastic.
  5. Cover the dough and let it rest for 30 minutes.
  6. After the dough has rested, divide it into small balls.
  7. Roll out each ball into a thin circle, about 6 inches in diameter.
  8. Cut the circles into 4 equal triangles.
  9. Heat the oil in a deep frying pan over medium heat.
  10. Fry the pootharekulu in batches until golden brown, about 2-3 minutes per side.
  11. Remove the pootharekulu from the oil and drain on paper towels.
  12. Serve hot with sugar syrup.

Tips:

  • For a crispier pootharekulu, fry it for a longer time.
  • For a softer pootharekulu, fry it for a shorter time.
  • If the dough is too dry, add a little more water.
  • If the dough is too wet, knead it for a few more minutes.

Variations:

  • To make chocolate pootharekulu, add 1/4 cup of unsweetened cocoa powder to the dough.
  • To make saffron pootharekulu, add 1/4 teaspoon of saffron threads to the dough.
  • To make pistachio pootharekulu, sprinkle chopped pistachios on top of the pootharekulu before serving.

38. Malai Chum Chum Recipe

A Bengali favorite, Malai Chum Chum is a soft, cream-filled sweet that’s often garnished with pistachios.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • For the Chenna:
    • 1.5 liters full-fat milk
    • 1 tablespoon lemon juice or vinegar
  • For the Sugar Syrup:
    • 1.5 cups sugar
    • 1 cup water
    • 1/4 teaspoon cardamom powder
  • For the Malai:
    • 1 liter full-fat milk
    • 1/4 cup cornstarch
    • 1/4 cup sugar
    • 1/4 teaspoon cardamom powder
  • For Garnishing:
    • Grated dry mawa
    • Chopped nuts

Instructions:

To make the chenna:

  1. In a large pot, bring the milk to a boil over medium heat.
  2. Once the milk comes to a boil, reduce the heat to low and simmer for 10 minutes.
  3. Stir in the lemon juice or vinegar and continue to simmer for 5 minutes, or until the milk curdles and separates into solid and liquid parts.
  4. Drain the curdled milk in a cheesecloth-lined colander.
  5. Rinse the chenna under cold water to remove any excess lemon juice or vinegar.
  6. Squeeze out the excess water from the chenna and set aside.

To make the sugar syrup:

  1. In a saucepan, combine the sugar and water.
  2. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
  3. Reduce heat to low and simmer for 10 minutes, or until the syrup reaches soft-ball stage (234-240 degrees F on a candy thermometer).
  4. Remove from heat and let cool slightly.

To make the malai:

  1. In a saucepan, combine the milk, cornstarch, sugar, and cardamom powder.
  2. Bring to a boil over medium heat, stirring constantly until the mixture thickens.
  3. Remove from heat and let cool slightly.

To assemble the malai chum chum:

  1. Cut the chenna into small cubes.
  2. Dip the chenna cubes in the sugar syrup.
  3. Roll the chenna cubes in the malai.
  4. Garnish with grated dry mawa and chopped nuts.
  5. Serve immediately.

Tips:

  • For a chewy chenna, simmer it for a longer time.
  • For a softer chenna, simmer it for a shorter time.
  • If the sugar syrup is too thick, add a little more water.
  • If the sugar syrup is too thin, cook it for a few more minutes.
  • Malai chum chum can be stored in an airtight container in the refrigerator for up to 3 days.

39. Kalaadi Recipe

A traditional cheese from the state of Jammu and Kashmir, Kalaadi is often deep-fried and served as a snack.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 liter full-fat milk
  • 1/2 cup whey water (optional)
  • 1/4 cup lemon juice or vinegar
  • Salt to taste

Instructions:

  1. In a large pot, bring the milk to a boil over medium heat.
  2. Once the milk comes to a boil, reduce the heat to low and simmer for 10 minutes.
  3. Stir in the lemon juice or vinegar and continue to simmer for 5 minutes, or until the milk curdles and separates into solid and liquid parts.
  4. Drain the curdled milk in a cheesecloth-lined colander.
  5. Rinse the kalaadi under cold water to remove any excess lemon juice or vinegar.
  6. Squeeze out the excess water from the kalaadi and set aside.
  7. In a small saucepan, heat the whey water (if using) over medium heat.
  8. Add the kalaadi to the whey water and cook for 5-7 minutes, or until the kalaadi is heated through.
  9. Season with salt to taste.
  10. Serve immediately.

Tips:

  • For a softer kalaadi, cook it for a shorter time.
  • For a firmer kalaadi, cook it for a longer time.
  • If you don’t have whey water, you can use plain water instead.
  • Kalaadi can be served hot or cold.
  • Kalaadi can be eaten on its own or used in other dishes, such as kalari kulcha.

40. Mohan Bhog Recipe

Hailing from West Bengal, Mohan Bhog is a sweet dish made from fine semolina (suji) and milk, garnished with saffron and pistachios.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup semolina (rava)
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/4 cup ghee
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon saffron threads
  • 1/4 cup cashew nuts, chopped
  • 1/4 cup raisins

Instructions:

  1. In a large pot, heat the ghee over medium heat.
  2. Add the semolina and cook, stirring constantly, for 2-3 minutes, or until the semolina turns light golden brown.
  3. Add the milk and sugar and cook, stirring constantly, for 5-7 minutes, or until the mixture thickens.
  4. Add the cardamom powder, saffron threads, cashew nuts, and raisins and stir to combine.
  5. Serve hot.

Tips:

  • For a richer flavor, use whole spices instead of ground spices.
  • If you don’t have saffron threads, you can use 1/4 teaspoon of ground saffron instead.
  • You can add other dried fruits or nuts to the mohan bhog, such as almonds, pistachios, or dried cranberries.
  • Mohan bhog can be served as a dessert or as a snack.

Here are some additional tips for making mohan bhog:

  • Do not overcook the mohan bhog, or it will become dry.
  • If the mohan bhog is too thick, add a little more milk.
  • If the mohan bhog is too thin, cook it for a few more minutes.
  • Mohan bhog can be stored in an airtight container in the refrigerator for up to 3 days.

41. Adhirasam Recipe

A popular sweet from Tamil Nadu, Adhirasam is made from rice flour and jaggery, deep-fried to perfection.

49+ Indian Sweets And Desserts (With Recipe)

Adhirasam is a popular Indian sweet made with a batter of rice flour and jaggery. It is a crispy, chewy sweet that is often served during Diwali and other festive occasions.

Ingredients:

  • 1 cup raw rice
  • 1 cup jaggery
  • 1/4 cup water
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon salt
  • Oil, for frying

Instructions:

  1. Soak the rice in water for at least 4 hours.
  2. Drain the rice and grind it in a blender or food processor until smooth.
  3. Add the jaggery, water, cardamom powder, and salt to the ground rice and mix well.
  4. Let the batter rest for at least 2 hours, or overnight.
  5. Heat the oil in a deep frying pan over medium heat.
  6. Drop the batter by tablespoons into the hot oil.
  7. Fry the adhirasam until golden brown, about 2-3 minutes per side.
  8. Remove the adhirasam from the oil and drain on paper towels.
  9. Serve immediately.

Tips:

  • For a crispier adhirasam, fry it for a longer time.
  • For a softer adhirasam, fry it for a shorter time.
  • If the batter is too thick, add a little more water.
  • If the batter is too thin, add a little more rice flour.

Variations:

  • To make chocolate adhirasam, add 1/4 cup of unsweetened cocoa powder to the batter.
  • To make saffron adhirasam, add 1/4 teaspoon of saffron threads to the batter.
  • To make pistachio adhirasam, sprinkle chopped pistachios on top of the adhirasam before serving.

42. Poornalu Recipe

These stuffed rice flour balls are a Telugu specialty, often filled with sweet fillings like chana dal and jaggery.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup rice flour
  • 1/2 cup urad dal
  • 1 cup jaggery
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon nutmeg powder (optional)
  • 1/4 cup grated coconut (optional)
  • Oil, for frying

Instructions:

For the batter:

  1. Rinse the rice and urad dal with water a couple of times and then add in a bowl.
  2. Add 3 cups water. Cover and let the rice and urad dal soak for 5 to 6 hours or overnight.
  3. Next day, drain all the water.
  4. Then add the rice and urad dal in a grinder jar. Also add ½ to ⅔ cup water.
  5. Grind to a smooth light batter. The batter consistency should be medium thick like dosa batter. If a drop of the batter is placed in a bowl of water, it should float and not sink.
  6. Add ½ teaspoon salt or add as per taste.
  7. Mix very well. Cover and keep the batter aside.

For the poornam:

  1. Rinse 1 cup chana dal for 2 hours.
  2. In a pressure cooker, add 1 tsp ghee and 2 cup water.
  3. Add the rinsed chana dal and pressure cook for 2 whistles or until the dal is cooked well.
  4. Mash the dal to smooth paste. You can also grind the dal in mixi if you prefer.
  5. Transfer the mashed dal into a large kadai.
  6. Add 1 cup jaggery and start to cook on medium flame. The jaggery starts to melt and combines well with mashed dal.
  7. Continue to cook until the mixture starts to hold the shape.
  8. Now add 1 tsp ghee and cook for a minute, or until the mixture starts to separate the pan.
  9. Add 1/4 teaspoon cardamom powder and 1/4 teaspoon nutmeg powder (optional).
  10. Mix well and set aside.

To assemble:

  1. Take a small portion of the batter in your palm and flatten it.
  2. Place a small portion of the poornam in the center of the flattened batter.
  3. Close the poornalu by bringing the edges of the batter together.
  4. Repeat steps 1-3 to make the rest of the poornalu.

To fry:

  1. Heat the oil in a deep frying pan over medium heat.
  2. Fry the poornalu in batches until golden brown, about 2-3 minutes per side.
  3. Remove the poornalu from the oil and drain on paper towels.
  4. Serve hot.

Tips:

  • For a crispier poornalu, fry it for a longer time.
  • For a softer poornalu, fry it for a shorter time.
  • If the batter is too thick, add a little more water.
  • If the batter is too thin, add a little more rice flour.

Variations:

  • To make chocolate poornalu, add 1/4 cup of unsweetened cocoa powder to the batter.
  • To make saffron poornalu, add 1/4 teaspoon of saffron threads to the batter.
  • To make pistachio poornalu, sprinkle chopped pistachios on top of the poornalu before serving.

43. Rava Kesari Recipe

A semolina-based sweet dish, Rava Kesari is flavored with saffron and cardamom and garnished with ghee-roasted cashews.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup semolina (rava)
  • 2 cups water
  • 1 cup sugar
  • 1/4 cup ghee
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon saffron threads
  • Cashew nuts, chopped (optional)
  • Raisins (optional)

Instructions:

  1. Heat the ghee in a large pot over medium heat.
  2. Add the semolina and roast for 2-3 minutes, or until the semolina turns light golden brown.
  3. Add the water and sugar and bring to a boil.
  4. Reduce heat to low and simmer for 10-15 minutes, or until the rava is cooked through and the mixture thickens.
  5. Add the cardamom powder and saffron threads and stir to combine.
  6. Garnish with chopped cashew nuts and raisins, if desired.
  7. Serve hot.

Tips:

  • For a richer flavor, use whole spices instead of ground spices.
  • If you don’t have saffron threads, you can use 1/4 teaspoon of ground saffron instead.
  • You can add other dried fruits or nuts to the rava kesari, such as almonds, pistachios, or dried cranberries.

44. Patra Recipe

Patra is a sweet, rolled dessert made from colocasia leaves and gram flour, often flavored with tamarind and jaggery.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 12 large colocasia leaves (arbi ke patte)
  • 2 cups besan (chickpea flour)
  • 1 cup water
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon asafoetida powder
  • 1/4 teaspoon salt
  • 1/4 cup ginger-garlic paste
  • 1/4 cup coriander leaves, chopped
  • 1/4 cup sesame seeds
  • Oil for frying

Instructions:

  1. Wash the colocasia leaves thoroughly and pat them dry.
  2. In a large bowl, combine the besan, water, turmeric powder, red chili powder, coriander powder, garam masala powder, asafoetida powder, and salt. Mix well to form a thick batter.
  3. Add the ginger-garlic paste, coriander leaves, and sesame seeds to the batter and mix well.
  4. Spread a thin layer of batter on the underside of each colocasia leaf.
  5. Roll up the leaves tightly and secure them with toothpicks.
  6. Heat the oil in a deep frying pan over medium heat.
  7. Fry the rolled-up leaves in batches until golden brown and crispy, about 2-3 minutes per side.
  8. Remove the leaves from the oil and drain on paper towels.
  9. Cut the leaves into bite-sized pieces and serve hot.

Tips:

  • For a spicier patra, add more red chili powder to the batter.
  • For a tangier patra, add a tablespoon of tamarind paste to the batter.
  • If the batter is too thick, add a little more water.
  • If the batter is too thin, add a little more besan.
  • Patra can be served as a snack, appetizer, or side dish.

45. Anjeer Barfi Recipe

Made from dried figs and condensed milk, Anjeer Barfi is a nutritious sweet with a delightful nutty flavor.

49+ Indian Sweets And Desserts (With Recipe)

Ingredients:

  • 1 cup dried figs (anjeer), chopped
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 cup ghee
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon saffron threads
  • 1/4 cup chopped nuts (optional)

Instructions:

  1. Soak the figs in hot water for 30 minutes.
  2. Drain the figs and puree them in a blender or food processor.
  3. In a saucepan, heat the ghee over medium heat.
  4. Add the sugar and water and bring to a boil.
  5. Reduce heat to low and simmer for 5 minutes, or until the sugar dissolves.
  6. Add the figs, cardamom powder, and saffron threads and mix well.
  7. Continue to cook for 10 minutes, or until the mixture thickens.
  8. Pour the mixture into a greased 8-inch square pan.
  9. Let the barfi cool completely before cutting into squares.
  10. Garnish with chopped nuts, if desired.

Tips:

  • For a richer flavor, use whole spices instead of ground spices.
  • If you don’t have saffron threads, you can use 1/4 teaspoon of ground saffron instead.
  • You can add other dried fruits or nuts to the anjeer barfi, such as almonds, pistachios, or dried cranberries.
  • Anjeer barfi can be stored in an airtight container in the refrigerator for up to 2 weeks.

46. Bebinca Recipe

A traditional Goan dessert, Bebinca is a layered pudding made from coconut milk, sugar, and eggs.

49+ Indian Sweets And Desserts (With Recipe)

Bebinca is a traditional Goan dessert made with layers of a coconut-based batter. It is a rich and decadent dessert that is perfect for special occasions.

Ingredients:

  • 1 cup refined flour
  • 10 egg yolks
  • 500 grams sugar
  • 200 ml coconut milk
  • 5 grams nutmeg powder
  • 200 grams ghee (clarified butter)
  • 1 tablespoon sugar caramel (optional)

Instructions:

  1. Preheat the oven to 180 degrees Celsius.
  2. Grease a 9x7x2 inch baking pan with ghee.
  3. In a large bowl, whisk together the flour, egg yolks, sugar, coconut milk, and nutmeg powder until smooth.
  4. Pour a thin layer of batter into the prepared baking pan and spread it evenly.
  5. Bake for 10-15 minutes, or until the layer is golden brown.
  6. Remove the baking pan from the oven and let the layer cool slightly.
  7. Spread a thin layer of ghee over the cooled layer.
  8. Repeat steps 4-7 until all of the batter is used up.
  9. Bake the final layer for 20-25 minutes, or until it is golden brown and crispy.
  10. Let the bebinca cool completely before cutting into squares and serving.

Tips:

  • For a richer flavor, use whole milk instead of coconut milk.
  • If you don’t have nutmeg powder, you can use ground nutmeg instead.
  • Be careful not to overcook the bebinca, or it will become dry.
  • Bebinca can be stored in an airtight container at room temperature for up to 3 days.

Enjoy!

Here are some additional tips for making bebinca:

  • Use a low heat when baking the bebinca, as this will help to prevent the layers from burning.
  • If the bebinca starts to brown too quickly, cover it with foil until it is cooked through.
  • To check if the bebinca is cooked through, insert a toothpick into the center. If the toothpick comes out clean, the bebinca is done.
  • Bebinca can be served plain or with a variety of toppings, such as ice cream, whipped cream, or fresh fruit.

Optional caramel topping:

Ingredients:

  • 6 tablespoons sugar
  • 8 tablespoons hot water

Instructions:

  1. In a small saucepan, heat the sugar over medium heat until it dissolves and turns a golden brown color.
  2. Carefully add the hot water and whisk until smooth.
  3. Let the caramel cool slightly before drizzling it over the bebinca.

47. Chiroti Recipe

A crispy, deep-fried sweet from Karnataka, Chiroti is often served during weddings and special occasions.

49+ Indian Sweets And Desserts (With Recipe)

Chiroti is a popular Indian sweet made with a batter of semolina, sugar, and ghee. It is a crispy, flaky sweet that is often served during festivals and special occasions.

Ingredients:

  • 1 cup semolina (rava)
  • 1/2 cup sugar
  • 1/4 cup ghee
  • 1/4 teaspoon cardamom powder
  • A pinch of salt
  • Oil, for frying

Instructions:

  1. In a large bowl, combine the semolina, sugar, ghee, cardamom powder, and salt. Mix well.
  2. Add enough water to form a soft dough.
  3. Knead the dough for 5-7 minutes, or until it is smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.
  5. Divide the dough into equal portions and roll each portion into a thin circle.
  6. Heat the oil in a deep frying pan over medium heat.
  7. Fry the chiroti in batches until golden brown and crispy, about 2-3 minutes per side.
  8. Remove the chiroti from the oil and drain on paper towels.
  9. Serve hot.

Tips:

  • For a crispier chiroti, fry it for a longer time.
  • For a softer chiroti, fry it for a shorter time.
  • If the dough is too sticky, add a little more flour.
  • If the dough is too dry, add a little more water.
  • Chiroti can be stored in an airtight container at room temperature for up to 3 days.

Enjoy!

Here are some additional tips for making chiroti:

  • Use fine semolina for the best results.
  • If you don’t have ghee, you can use vegetable oil instead.
  • You can add other spices to the batter, such as saffron, nutmeg, or ground cinnamon.
  • Chiroti can be served plain or with a variety of toppings, such as honey, maple syrup, or powdered sugar.

Optional variations:

  • Chocolate chiroti: Add 1 tablespoon of cocoa powder to the batter.
  • Pistachio chiroti: Add 1/4 cup of chopped pistachios to the batter.
  • Saffron chiroti: Add 1/4 teaspoon of saffron threads to the batter.

To make saffron chiroti, soak the saffron threads in a tablespoon of warm milk for 30 minutes. Then, add the saffron-milk mixture to the batter and mix well.

48. Ras Malai Recipe

Similar to Rasgulla, Ras Malai features cheese dumplings soaked in sweet, saffron-infused milk, making it a creamy delight.

49+ Indian Sweets And Desserts (With Recipe)

Ras malai is a popular Indian sweet made with soft cottage cheese balls soaked in a sweetened, thickened milk. It is a rich and decadent dessert that is perfect for special occasions.

Ingredients:

  • For the rasmalai balls:
    • 1 liter milk
    • 1 tablespoon lemon juice
    • 1/4 cup sugar
    • 1/4 teaspoon cardamom powder
  • For the rasmalai syrup:
    • 3 cups milk
    • 1 cup sugar
    • 1/4 teaspoon saffron threads (optional)
    • 1/4 teaspoon cardamom powder

Instructions:

To make the rasmalai balls:

  1. Bring the milk to a boil in a heavy bottom pan.
  2. Add the lemon juice and stir until the milk curdles and separates.
  3. Strain the curdled milk through a cheesecloth lined strainer.
  4. Rinse the curdled milk with cold water to remove any traces of lemon juice.
  5. Squeeze out the excess water from the curdled milk.
  6. Knead the curdled milk for 5-7 minutes, or until it is smooth and elastic.
  7. Divide the dough into equal portions and roll each portion into a small ball.
  8. Flatten the balls slightly and place them on a plate.

To make the rasmalai syrup:

  1. In a heavy bottom pan, combine the milk, sugar, and saffron threads (if using).
  2. Bring the mixture to a boil over medium heat.
  3. Reduce heat to low and simmer for 10-15 minutes, or until the syrup thickens slightly.
  4. Add the cardamom powder and stir to combine.
  5. Remove the syrup from the heat and let it cool slightly.

To assemble the rasmalai:

  1. Gently place the rasmalai balls in the rasmalai syrup.
  2. Cover the pan with a lid and let the rasmalai balls soak in the syrup for at least 2 hours, or overnight.
  3. Serve the rasmalai chilled or at room temperature.

Tips:

  • For a richer flavor, use full-fat milk.
  • If you don’t have saffron threads, you can use 1/4 teaspoon of ground saffron instead.
  • You can add other spices to the rasmalai syrup, such as nutmeg, ground cinnamon, or rose water.
  • Ras malai can be stored in an airtight container in the refrigerator for up to 2 days.

49. Poorna Kozhukattai Recipe

These sweet rice flour dumplings are often offered as a prasad (offering) during festivals in South India.

49+ Indian Sweets And Desserts (With Recipe)

Poorna Kozhukattai is a traditional South Indian sweet made with a dough of rice flour and a filling of coconut and jaggery. It is a popular offering to Lord Ganesha during the festival of Vinayaka Chaturthi.

Ingredients:

  • For the dough:
    • 1 cup raw rice flour
    • 1/2 teaspoon salt
    • 1.5 cups boiling water
  • For the filling:
    • 1 cup grated coconut
    • 1 cup jaggery, grated
    • 1/4 teaspoon cardamom powder
  • Ghee, for greasing
  • Banana leaves, for steaming

Instructions:

To make the dough:

  1. In a large bowl, combine the rice flour and salt.
  2. Add the boiling water and stir until the dough comes together.
  3. Knead the dough for 5-7 minutes, or until it is smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.

To make the filling:

  1. In a heavy bottom pan, combine the coconut, jaggery, and cardamom powder.
  2. Cook over medium heat, stirring constantly, until the jaggery melts and the mixture comes together.
  3. Remove the filling from the heat and let it cool slightly.

To assemble the kozhukattai:

  1. Divide the dough into equal portions.
  2. Roll each portion into a thin circle.
  3. Place a heaping tablespoon of the filling in the center of each circle.
  4. Fold the dough over the filling to form a half-moon shape.
  5. Pinch the edges of the dough to seal.
  6. Grease a banana leaf with ghee.
  7. Place the kozhukattai on the banana leaf.
  8. Repeat steps 5-7 with the remaining dough and filling.

To steam the kozhukattai:

  1. Fill a steamer with water and bring to a boil.
  2. Place the banana leaves with the kozhukattai in the steamer.
  3. Cover the steamer and steam for 15-20 minutes, or until the kozhukattai are cooked through.
  4. Remove the kozhukattai from the steamer and let them cool slightly before serving.

Tips:

  • For a richer flavor, use whole spices instead of ground spices.
  • If you don’t have cardamom powder, you can use 1/4 teaspoon of ground cardamom instead.
  • You can add other dried fruits or nuts to the filling, such as almonds, pistachios, or dried cranberries.
  • Poorna kozhukattai can be served as a dessert or as a snack.

50. Ela Ada Recipe

A steamed rice cake filled with sweet coconut and jaggery filling, Ela Ada is a delicacy from Kerala.

49+ Indian Sweets And Desserts (With Recipe)

Ela Ada is a traditional Kerala delicacy made with a dough of rice flour and a filling of coconut and jaggery. It is a popular snack or dessert that is often served during festivals and special occasions.

Ingredients:

  • For the dough:
    • 1 cup roasted rice flour
    • 1/2 teaspoon salt
    • 1 cup boiling water
  • For the filling:
    • 1 cup grated coconut
    • 1 cup jaggery, grated
    • 1/4 teaspoon cardamom powder
  • Ghee, for greasing
  • Banana leaves, for steaming

Instructions:

To make the dough:

  1. In a large bowl, combine the rice flour and salt.
  2. Add the boiling water and stir until the dough comes together.
  3. Knead the dough for 5-7 minutes, or until it is smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.

To make the filling:

  1. In a heavy bottom pan, combine the coconut, jaggery, and cardamom powder.
  2. Cook over medium heat, stirring constantly, until the jaggery melts and the mixture comes together.
  3. Remove the filling from the heat and let it cool slightly.

To assemble the ela ada:

  1. Divide the dough into equal portions.
  2. Roll each portion into a thin circle.
  3. Place a heaping tablespoon of the filling in the center of each circle.
  4. Fold the dough over the filling to form a half-moon shape.
  5. Pinch the edges of the dough to seal.
  6. Grease a banana leaf with ghee.
  7. Place the ela ada on the banana leaf.
  8. Repeat steps 5-7 with the remaining dough and filling.

To steam the ela ada:

  1. Fill a steamer with water and bring to a boil.
  2. Place the banana leaves with the ela ada in the steamer.
  3. Cover the steamer and steam for 15-20 minutes, or until the ela ada are cooked through.
  4. Remove the ela ada from the steamer and let them cool slightly before serving.

Tips:

  • For a richer flavor, use whole spices instead of ground spices.
  • If you don’t have cardamom powder, you can use 1/4 teaspoon of ground cardamom instead.
  • You can add other dried fruits or nuts to the filling, such as almonds, pistachios, or dried cranberries.
  • Ela ada can be served as a dessert or as a snack.

Conclusion: Indian Sweets And Desserts

From the northern regions of India to the southern tip, from the coast of Gujarat to the hills of Kashmir, Indian sweets and desserts are as diverse as the country itself. Each sweet carries a unique story, flavor, and cultural significance. Whether you have a penchant for the syrup-soaked delicacies of the North or the coconut-infused treasures of the South, Indian sweets have a way of captivating the heart and soul.

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