Most Indian sweets and desserts that we love are made from one simple ingredient that is available in all our kitchens – Milk. It’s versatile and plays a significant part in bringing about the right texture and consistency to just about any delicacy.
Now, since you have time to try out a few recipes at home, why not start off with something sweet? We’ve got you a list of tutorials with our all-time-favourite Indian desserts that we can’t wait to eat. They’re delicious and considering how easy they are to make; you’ll want to have them almost every other day.
This is a sweetened evaporated milk dessert with is topped with dry fruits and is flavoured with cardamom and saffron. Follow this easy recipe from Hebbar's Kitchen and try out this delicious sweet.
2 litres milk, full cream
2 tbsp cashew/Kaju, chopped
½ cup sugar
2 tbsp almonds/badam, chopped
2 tbsp pistachios, chopped
¼ tsp saffron/Kesar
¼ tsp cardamom powder/Elaichi powder
In a large thick-bottomed kadai boil 2-litre milk stirring occasionally.
Once the milk comes to a boil, add 2 tbsp chopped cashew, almonds and pistachios. Stir well making sure the milk doesn't stick to the bottom.
Boil the milk on low flame for 30 minutes or till the milk reduces. Keep stirring in between to avoid sticking until the milk reduces to quarter.
Now add ½ cup sugar and ¼ tsp saffron and mix well.
Boil for another 5 minutes or till the milk thickens completely.
Now add ¼ tsp cardamom powder and mix well.
Finally, serve the basundi hot or chilled and garnish with a few dry fruits.
A top favourite at festivals and weddings, Ras Malai is a sweet that is packed with favours and taste. It's light and spongy yet so rich. You can now make it at home with this recipe from Banglar Rannaghor.
For the milk syrup:
Whole milk 3 cup
Crushed Almonds 1 tsp
Crushed Pistachio 1 tsp
Cardamom 1/2 tsp
Sweet Condensed milk 1/4 cup
For the Chhena or cheesecake balls:
Whole milk 1 litre
White Vinegar 1/4 cup
Water 1/4 cup
Corn starch 1/2 tsp
For the syrup:
In a large pan, heat milk until it comes to a boil. Keep stirring so the milk does not burn at the bottom. Add sweet condensed milk, crushed pistachio, almonds and cardamom powder. Cook at medium heat until milk is reduced to 2 cups.
For the cheesecake balls:
Boil milk in a large saucepan at medium flame. Keep stirring so the milk does not burn at the bottom of the pan. Once the milk comes to a boil, turn off the heat and add vinegar + water (mix vinegar and water) in little amounts until the milk curdles completely, gently stirring. You will see the water turning slightly green as the milk curdles.
Drain excess water from channa using a cheesecloth and wash it well under cold water, to remove the acidic vinegar taste. Squeeze the excess water from channa.
Let it rest for 15 mins. Knead it well for 10 minutes with corn starch and roll them into small cheese balls. Cover and set it aside.
In another pan, add 4 cups of water and 1 cup of sugar. Let it come to a boil at high heat and add the cheese balls. Cover with lid and let it boil for 20 minutes. The cheese balls will double its size.
Turn off heat and let it cool down for 10 mins.
Once it has cool down, squeeze the water from each cheese ball and place it on your serving bowl. Repeat for all cheese balls. Add warm malai on top of cheese balls and let it rest for a couple hours. Garnish with crushed pistachio and almonds. Serve chilled.
It is a sweet pudding or kheer made from powdered rice, milk and spices. It's a delicious and popular dessert. Follow this recipe by Sanjeev Kapoor and try it out now.
⅓cupbasmati rice, soaked and drained
5 cups of milk
A few strands of saffron
A pinch of salt
¼ tsp green cardamom powder
1 tsp kewra water
Chopped almonds for garnish
Chopped pistachio nuts for garnish
On a muslin cloth, spread the soaked rice evenly and let it air dry. In a blender jar, add the dried rice and grind to a coarse powder and transfer to a bowl. Add 1 cup of milk in it, mix well and set aside.
Heat remaining milk in a non-stick deep pan, and let it come to a boil.
Mix well, add saffron and stir well. Let the mixture reduce for 5-7 minutes on low heat. Constantly stirring.
Add the rice-milk mixture and mix well. Cook on low heat till the rice is completely cooked, stirring constantly.
Add sugar, salt and green cardamom powder. Mix and cook for 3-4 minutes or till the sugar dissolves. Switch the heat off and add kewra water, mix well.
Transfer into individual earthenware, allow to cool and refrigerate till set. Garnish with chopped almonds and chopped pistachio nuts. Serve chilled.
Also known as Indian milk cake, Kalakand is a tasty sweet and has a barfi or fudge-like texture. It is then topped with cashews, pistachios and almonds to give it a crispy consistency. This simplified recipe by Simple Recipez is where you need to begin.
Full cream milk -1 ltr
Powdered sugar -150gm
Grated paneer -200 gm
Green cardamom powder-2tbsp
Chopped Pista & badam -2tbsp for garnish
Ghee-1tsp for greasing the pan
Boil the milk in a thick bottomed pan till it reduces and is thick in texture.
Add sugar powder, green cardamom powder and keep stirring till the milk thickens and reduces to 1/3rd.
Add grated paneer and mix it well, keep stirring continuously till most of the moisture evaporates and solid mass remains.
Grease an aluminium tray or any thali with ghee.
Pour the mixture into the tray and level the surface. Sprinkle the chopped nuts evenly and let it set for a few hours (1-2 hrs.).
When completely set, cut it in squares and enjoy the mouth melting mithai.
A summer favourite, you can never have enough of it. This 2 ingredient recipe by Shaziya's Recipes is simple, quick and delicious.
Full Fat Milk 1 1/2 Litres
3 tbsp or as per your liking
Cardamom powder 1/4 tsp (optional)
Add the milk to a large skillet. Bring it to a boil. Keep stirring until the milk reduces to half the quantity.
Once the milk thickens, add 3 tbsp (or more as per your taste) of sugar to it. Stir constantly until it further reduces. Optional: Add flavourings of your choice like elaichi or saffron.
Next, fill it in the kulfi moulds, cover with aluminium foil, insert the ice-cream stick as seen in the video and freeze them overnight. If you don't have moulds you can fill the mixture in bowls.
Once you take them out of the freezer, dip the moulds into a bowl of water for a few minutes. Then, gently twist and remove it.
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