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indian sweet recipes

Indian sweet recipes

Indian Sweet Recipes : Carrot halwa

Grated Carrots - 2 cups
Warm milk - 2&1/2 cups
Sugar - 1/2 cup
Crushed cardamom - 2
Ghee - 1-2 tbsp
Cashew nuts - a handful
Heat ghee in a pan  Add cashew nuts & fry it for a minute, remove from the pan & keep it aside. Add crushed cardamom & fry it for a few seconds. Add grated carrots & cook it for a few minutes. Add warm milk & sugar to this. Let it boil. Reduce the flame & cook till the carrots are soft & the milk is evaporated. Add fried cashews to this & mix well. Serve hot or warm with Vanilla ice cream.

Indian Sweet Recipes : Halwa

Onakkalari or Pachari 500 gm
Coconut - 2 nos
Jaggery (Sharkkara) - 1 kg
Ghee - 500 gm
Cardamom (Elakka) - 6 nos(powdered)
Cashewnuts - 50 gm
Vanilla essence 1 tsp (optional)
Soak well the raw rice or pachari in water. Grind it into a fine powder. Extract first, second and third milk from the grated coconuts. The thick coconut milk should be 1 glass, while you can extract as much as you can from the rest to get second and third milk so as to get 9 glasses. In short, you should have 10 glasses of coconut milk of which the thick milk comes to 1 glass and the rest should come to 9 glasses. Place jaggery in a vessel kept on flame and dissolve it in very little water and strain it to get rid of the sediments. Place a large vessel preferably a Urali on fire. Add 9 glasses (combined) of second and third coconut milk, clear jaggery solution and the rice powder. Mix well and see to it that no lumps are formed. Stir continuously. When it starts to thicken, pour ghee and thick or first coconut milk alternately while stirring continuously. When it really thickens, which you can test by taking a little of it in your hands and if it doesn’t get sticky, then, add cashews, powdered cardamoms and vanilla essence. Mix well. Grease a flat plate with ghee. Pour the above hot mixture into the greased plate. Using a spoon coated with sufficient ghee (in order to give a glazy look to the halwa) spread the mixture well in the plate Allow it to cool. Cut it into desired shapes.

Indian Sweet Recipes : Rava ladoo

Rava (Semolina/Sooji) - 1 cup
Coconut - 1/2 cup
Powdered sugar - 3/4 - 1 cup
Warm milk - 1/4 cup
Cashews and raisins - 15 each
Cardamom powder - a pinch
Ghee - 1.5 tbsp
Heat 1/2 tbsp ghee in a pan and roast the cashews till they turn golden brown. Transfer this to a deep and wide bowl. Fry the raisins till they become plump and transfer to the bowl. Add grated coconut and roast it for 2-3 mins, they dont have to change colour, keep it with cashews and raisins. Add remaining ghee and roast the rava. Roast it for 5 mins, till the roasted aroma comes. Transfer the roasted rava also to the bowl. Add powdered sugar and cardamom to the rava coconut mixture. Mix well. Add the milk gradually. Do not add the whole qty of milk at a time. Add half of the milk and try shaping the laddus, if it isnt moist enough add the rest of the milk. Shape laddus as per your preference.

Indian Sweet Recipes : Thean mittai

Idly rice -1/2cup
Urad Dal/Uzhunnu -1 1/2tbsp
Salt-2 pinch
Baking Powder-2 pinch
Water-1/2 cup
Oil -for frying
Sugar to coat-1/2 cup
Red food colour -two pinch
Soak idly rice and urad dal together for 3 hours. Wash well and grind by adding little water to dosa batter consistency. To that add salt, colour and baking powder mix well. For preparing sugar syrup, add 1 cup of sugar and 1/2 cup of water and boil well Keep aside (Maintain the hot temperature of the syrup for soaking the dumplings, if the sugar syrup is cold ,the candies wont soak ) Heat oil in a kadai Pour 3/4 th tsp of batter into oil Fry the dumplings and when cooked drain and put into the sugar syrup and allow to soak for 10 to 15 minutes When done remove from the sugar syrup Take sugar in a plate and roll each thean mittayi in the sugar You can serve it as hot or keep in a tight container and enjoy Thean mittayi

Indian Sweet Recipes : Chocolate barfi

For White Layer:
Full fat milk powder - 2 cups
Sugar - ½ cup
Cardamom - 3, seeds crushed to fine powder
Saffron - 2 pinches
Ghee - 1 tbsp
Milk - 1/4 cup
For Chocolate Layer
Full fat milk powder - 3/4 cup
Cocoa powder - 1/2 tbsp + 1/4 tsp
Sugar - 1/2 cup
Ghee - 1/2 tbsp
Chopped Pistachio / Almonds - 1 tbsp (optional)
For White Layer:
Add 1/4 cup plus 2 tbsp of water to the sugar and slowly bring to boil until the sugar has melted. Once the sugar and water mixture starts to feel sticky (Don't allow it to become stringy or stiff); add the milk powder to the sugar mixture, stir and add in the milk and ghee. Mix well and once mixed, turn off the heat. Add the saffron and cardamom powder now. (Soak the saffron in a tablespoon of hot milk for 5-6 minutes as this gives the barfi the flavour and the colour). Grease a dish with some ghee and turn the barfi mixture onto the dish. Spread the mixture using the back of a spoon and smoothen it. Allow this mixture to cool until it solidifies. It will take 1-2 hrs. Once the barfi has cooled, it's time to layer it with the Chocolate layer.
For Chocolate Layer:
Combine milk powder and cocoa powder. Sift it. Add 1/4 cup plus 2 tbsp of water to the sugar and slowly bring to boil until the sugar has melted. Once the sugar and water mixture starts to feel sticky (Don’t allow it to become stringy or stiff); add the milk powder to the sugar mixture, stir and add in ghee. Mix well.The mixture will be of pouring consistency and will be leaving the sides of the pan.
Pour this mixture over the cooled white layer and let it set. When the chocolate is half set, sprinkle the nuts on top (if using). The chocolate layer may take some time to set, mine was set in 6-8 hrs. Once it is set, cut in desired shape. The barfis will keep well in an airtight container at room temp for 2-3 days.

Indian Sweet Recipes : Rasamalai

Milk - 1.5 ltr full fat (I used Al Marai brand full fat milk)
Rasgulla - 1 kg tin/14 pieces (I used Haldiram's)
Sugar - 7-8 tbsp (refer notes)
Pistachios - 10-15
Almonds - 8-10
Saffron - a big pinch
Hot milk - 1/4 cup (to soak the saffron)
Cardamom - 6-7, (discard the skin and use only the seeds)
Soak the pistachios and almonds (if you are using the ones with skin) in half cup of hot water for 15-20 mins, to Blanche them. Soak saffron in 1/4 cup of hot milk and keep it aside. Heat the milk in a deep and wide vessel and bring it to a boil. Reduce the flame and let it simmer, till it reduces to half the quantity. It took almost 1.5 hours for me on low flame. Keep stirring in between (refer notes). Place a ladle in the milk pan, so that it doesnt boil over. When milk is reduced to half the quantity, add the saffron milk and sugar to this and give a stir. Squeeze the sugar syrup from the Rasgullas gently and add it to the milk, one by one. Remove the skin of pistachios and almonds and slice them finely. Do a taste test and add more sugar if required. Add the sliced pistachios, almonds and crushed cardamom seeds to the milk and continue cooking for 10-15 mins. Serve it hot or cold.


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