Do you have a sweet tooth? And you want some tasty and quick sweet recipes? Then you are in the correct place as we don’t just have an amazing list of sweet dishes lined up for you, but also their easy recipes.
Here are list of Traditional Lip-Smacking Sweet Recipes
Dish Name: Gulab Jamun
General Information about Gulab Jamun
- Total Time Required: 20 minutes
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Cooking Level: medium
- Cuisine: Indian
- Course: deserts
List of Ingredients to make Gulab Jamun
- 1 cup of milk powder (around 240ml)
- 5 tablespoon of flour (maida)
- 1 to 1½ teaspoon of ghee
- a tablespoon of ghee for greasing
- 3 to 4 tablespoons of milk (use more if needed)
- a tablespoon of yogurt (curd)
- ¼ teaspoon of baking soda
- Extra ghee for deep frying (as required)
- a teaspoon of smoothly chopped pistachios
Ingredients for sugar syrup:
- 1 to 1½ cup of sugar (according to taster)
- 1½ cup of water
- 4 to 5 pods of green cardamom (or ¼ to ½ teaspoon of cardamom powder)
- 1 to 1½ teaspoon of rose water (according to taster)
Step to make the sugar syrup:
Step 1.
Take a pot and, one by one mix sugar, water, and crushed cardamom all together to prepare a syrup.
Step 2.
Next, boil and keep stirring the syrup on medium flame until it turns a bit sticky.
Step 3.
Turn off the gas stove before it becomes more sticky (if it reaches 1 string consistency, then add 2 tablespoons of water and stir).
Step 4.
Next, add rose water and stir gently, again.
Step 5.
Set it aside (make sure to keep it hot).
Steps to make Jamun balls:
Step 1.
Take a medium-sized bowl. Add 5 tablespoons of flour, milk powder, and baking soda to the bowl. You can either sieve or mix it uniformly.
Step 2.
Next, add 2 teaspoons of ghee to the mixture and mix the whole thing well.
Step 3.
In a separate small bowl, mix 2 tablespoons of milk and yogurt.
Step 4.
Pour 1½ tablespoons of this yogurt and milk mixture into the flour mixture.
Step 5.
Next, bring the flour together to make a smooth dough.
Step 6.
If the dough is too dry, add one teaspoon of milk and yogurt (add more if needed but do not add a lot) to make it smooth.
Step 7.
When the dough turns sticky, grease your finger to make a smooth ball.
Step 8.
Remember, the dough must not be mushy and cracky. It should hold a shape and should be smooth and cracks free.
Step 9.
Next, divide the dough ball into 14 to 18 small equal-sized portions. Grease your hands to make small smooth balls.
Step 10.
Make sure they are without any cracks or else you will find many cracks on your gulab jamun. Keep them aside and cover them with a clean cloth.
Steps to make Gulab Jamun:
Step 1.
Take a pan and heat it with ghee on medium flame.
Step 2.
Check the syrup if it is hot, if not, then heat it a little.
Step 3.
You can check the temperature by dropping a small piece of dough in the ghee, it should rise slowly without changing its color. If it rises quickly, then you need to cool down the ghee a bit before frying.
Step 4.
When the ghee is at the perfect temperature, add the dough balls to the pan.
Step 5.
Fry the dough balls on a medium flame for 1 to 2 minutes then bring the flame to low until the balls turn golden (keep stirring them gently).
Step 6.
Next, add the hot sugar syrup to it and set it to rest for at least 3 hours.
Step 7.
Garnish the gulab jamuns with pistachios and serve.
Enjoy these mouth-watering gulab jamuns all yourself or with your loved ones.
Dish Name: Gajar Ka Halwa
General Information about Gajar Ka Halwa
- Total Time Required: 1 hour 10 minutes
- Preparation Time: 10 minutes
- Cooking Time: 1 hour
- Cooking Level: easy
- Cuisine: North Indian
- Course: deserts
List of Ingredients to make Gajar ka halwa:
- 8 to 9 medium-sized finely grated juicy carrots (about 4 to 4½ cups)
- 4 cups of milk
- 3½ to 4 tablespoons of desi ghee
- 10 to 12 tablespoons of regular sugar (according to taster)
- 5 to 6 cardamom (finely powdered) or ½ to 1 teaspoon of cardamom powder
- 12 chopped cashew nuts
- 12 sliced almonds
- 7 to 8 golden raisins
- A pinch of saffron strand (not compulsory)
Step for making of Gajar Ka Halwa:
Step 1.
Take a deep thick bottomed pan, pour the milk and the grated carrots into it one by one and mix it.
Step 2.
Set the burner on medium flame, bring the mixture on it to boil, then simmer.
Step 3.
Make sure you stir the mixture while it is simmering on a low flame.
Step 4.
After some time milk would begin to evaporate, when the milk is 75% evaporated add desi ghee, sugar, and powdered cardamom to it.
Step 5.
Stir the mixture well and continue to stew and cook on a low to medium flame.
Step 6.
Stir the mixture intermediately so that the mixture does not get attached to the bottom of the pan.
Step 7.
Approaching the end, add the chopped cashews, almonds, saffrons, and raisins to it. Continue to simmer until the milk is totally evaporated, then turn off the burner.
Step 8.
Serve it hot or cold and garnish it with chopped dry fruits.
Also Read
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Dish Name: Kaju Katli
General Information about Kaju Katli
- Total Time Required: 30 minutes
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Cooking Level: medium
- Cuisine: Indian
- Course: Desserts
List of Ingredients to make Kaju Katli:
- 1 to 1½ cups of cashew nuts (or Kaju approximately 200gm)
- 90ml to 95ml of water
- ¾ to 1 cup of sugar (according to the taster)
- ½ tablespoon of rose water
- ⅛ to ¼ teaspoon of cardamom powder (not compulsory)
- 2 to 3 teaspoons of ghee for cooking
- ½ tablespoon of ghee for greasing
Step for preparation of Kaju Katli:
Step 1.
Add the cashews to a blender and pulse a few times until it turns into powder (do not pulse it many times as it would begin to release oil and will make the mixture lumpy).
Step 2.
Ensure that the powder is not very grainy by sieving it and blending the coarse particles again.
Step 3.
The cashew powder must be slightly grainy.
Steps for making of Kaju Katli:
Step 1.
Add ¾ to 1 cup of sugar and 90ml to 95ml of water to a pan. Heat and stir until the sugar dissolves in water.
Step 2.
When the sugar completely dissolves in water and starts to boil vigorously, add cashew powder to it and lower the flame.
Step 3.
Mix the sugar syrup and cashew powder well to make a blend (make sure the mixture is smooth and lump-free).
Step 4.
Stir continuously on a medium flame until the mixture becomes slightly thick.
Step 5.
Then pour ½ tablespoon of rose water and 1 teaspoon of ghee into the mixture.
Step 6 (optional).
Add ⅛ to ¼ teaspoon of cardamom powder.
Step 7.
Keep cooking the Kaju Katli mixture until it turns thick and start to leave the edges of the pan.
Step 8.
If it does not turns thick then add 3 to 4 drops of ghee and mix again.
Step 9.
Make sure the mixture is not dry, it should be moist and thick.
Steps to check the mixture is ready:
Step 1.
Turn off the stove. Take a little amount of Kaju Katli and make a ball with your fingers (remember you should get a ball that is not sticky). If the ball gets the texture of katli or fudge upon cooling, then your mixture is ready.
Step 2.
If the Kaju Katli mixture is sticky, then it is underdone. So, keep cooking for few more minutes until it’s done.
Step 3.
Next, place the Kaju Katli immediately on a greased plate or butter paper and wait for the temperature to cool down to slightly warm.
Step 4.
When the temperature is slightly warm, grease your palm and knead for 3 to 4 minutes to get a crack-free dough.
Step 5.
Next wait for it to cool down completely and cut into diamond shapes (or any other desired shape). Store the Kaju Katli in an airtight container to keep it fresh.
Enjoy this classic homemade Kaju Katli with your family or you can gift it to loved ones.