Venture beyond the familiar and let your kitchen be filled with the exotic aromas of India’s sweet traditions. From creamy, cardamom-scented kheer to syrup-soaked gulab jamun, these 20 delicious desserts offer a vibrant journey for your taste buds. Perfect for impressing guests or treating yourself, each recipe brings a piece of Indian celebration to your home. Ready to explore? Let’s dive into these irresistible treats!
Rasmalai
Ever had a dessert so dreamy it feels like a cloud giving you a sweet, milky hug? Meet Rasmalai—the Indian treat that’s basically cheesecake’s elegant, syrup-soaked cousin, here to make your holiday table (or any Tuesday) infinitely more delicious. Think pillowy, melt-in-your-mouth cheese dumplings lounging in a fragrant, cardamom-kissed milk bath—it’s a flavor party you won’t want to leave.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
For the cheese dumplings:
– 4 cups whole milk
– 2 tbsp lemon juice
– 1/4 cup all-purpose flour
– 1/4 cup granulated sugar
For the milk sauce:
– 4 cups whole milk
– 1/2 cup granulated sugar
– 1/4 tsp cardamom powder
– 1 tbsp chopped pistachios
Instructions
- Pour 4 cups whole milk into a heavy-bottomed pot and heat over medium-high heat until it reaches a gentle boil, about 8–10 minutes.
- Add 2 tbsp lemon juice to the boiling milk and stir continuously until the milk curdles completely and separates into solid curds and watery whey.
- Strain the curds through a cheesecloth-lined sieve, rinse under cold water to remove any lemon flavor, and squeeze out all excess liquid.
- Knead the curds on a clean surface for 5–7 minutes until smooth and pliable, then mix in 1/4 cup all-purpose flour and 1/4 cup granulated sugar until fully incorporated.
- Divide the dough into 8 equal portions and roll each into a smooth, flat disc about 1/2-inch thick.
- In a separate pot, bring 4 cups water to a rolling boil over high heat, then gently drop in the cheese discs and cook for 10 minutes until they puff up slightly.
- Remove the discs with a slotted spoon and immediately plunge them into a bowl of ice water for 2 minutes to firm up—this prevents sogginess.
- In another pot, combine 4 cups whole milk, 1/2 cup granulated sugar, and 1/4 tsp cardamom powder, and simmer over low heat for 20 minutes, stirring occasionally to prevent sticking.
- Gently squeeze any excess water from the cooled cheese discs and add them to the simmering milk sauce, letting them soak for at least 30 minutes off the heat.
- Sprinkle 1 tbsp chopped pistachios over the top before serving chilled or at room temperature.
Buttery soft and delicately sweet, each bite of Rasmalai offers a lush, creamy texture that practically dissolves on your tongue. The cardamom adds a warm, aromatic note that pairs perfectly with the nutty crunch from the pistachios—serve it in small bowls with an extra drizzle of the milk sauce for a truly indulgent experience.
Jalebi
Get ready to turn your kitchen into a carnival of sweetness with this irresistible Indian dessert that’s basically sunshine in fried, syrupy form. Jalebi—those mesmerizing, golden-orange swirls—are the ultimate treat that’ll have you feeling like a pastry wizard (minus the pointy hat, but hey, accessories are optional!).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Batter:
– 1 cup all-purpose flour
– 2 tbsp cornstarch
– 1/4 tsp active dry yeast
– 3/4 cup warm water (about 110°F)
– 1/2 tsp saffron strands (soaked in 1 tbsp warm water)
For the Sugar Syrup:
– 1 cup granulated sugar
– 1/2 cup water
– 1/4 tsp cardamom powder
– 1 tsp lemon juice
For Frying:
– 2 cups vegetable oil
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, and 1/4 tsp active dry yeast until fully combined.
2. Gradually pour in 3/4 cup warm water (110°F) while stirring continuously to form a smooth, lump-free batter.
3. Stir in the saffron mixture (1/2 tsp saffron strands soaked in 1 tbsp warm water) until the batter turns a vibrant yellow-orange hue.
4. Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 8 hours—yes, patience is a virtue here, but it’s worth it for that perfect fermentation!
5. In a saucepan over medium heat, combine 1 cup granulated sugar and 1/2 cup water, stirring until the sugar dissolves completely.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes until it thickens slightly to a syrup consistency.
7. Remove the syrup from heat and stir in 1/4 tsp cardamom powder and 1 tsp lemon juice to prevent crystallization—your future jalebis will thank you!
8. Heat 2 cups vegetable oil in a deep skillet or kadai to 350°F, using a candy thermometer to ensure accuracy for that ideal crispiness.
9. Transfer the rested batter into a squeeze bottle or piping bag with a small round tip (about 1/8-inch opening).
10. Carefully pipe concentric circles or swirls directly into the hot oil, frying for 1-2 minutes per side until golden brown and crispy.
11. Use a slotted spoon to immediately transfer the hot jalebis into the warm sugar syrup, letting them soak for 30 seconds to absorb maximum sweetness.
12. Remove the jalebis from the syrup and place them on a wire rack to drain any excess—pro tip: do this while they’re still warm for the best texture!
Ready to dive into a plate of pure joy? These jalebis boast a delightful crunch on the outside with a tender, syrupy interior that’s bursting with floral saffron and aromatic cardamom notes. Serve them warm with a scoop of vanilla ice cream for a decadent twist, or simply enjoy them as is—because sometimes, the messiest, stickiest desserts are the ones that steal your heart (and possibly your shirt sleeve!).
Besan Ladoo
Hold onto your aprons, folks, because we’re about to transform your kitchen into a magical, nutty-sweet wonderland with a treat that’s basically a hug in dessert form. This golden, melt-in-your-mouth delight is the perfect festive project for when you want to impress without the stress, and it comes together with ingredients you probably already have lurking in your pantry.
Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Ladoo Base:
– 2 cups besan (chickpea flour)
– 1 cup ghee (clarified butter)
– 1 cup powdered sugar
For Flavor & Garnish:
– 1/4 cup chopped almonds
– 1/4 cup chopped pistachios
– 1/2 tsp cardamom powder
Instructions
- Heat 1 cup of ghee in a heavy-bottomed pan or kadai over medium-low heat (around 300°F).
- Add 2 cups of besan to the melted ghee. Tip: Sifting the flour first prevents lumps for a smoother texture.
- Roast the besan mixture, stirring continuously with a spatula, for 15-18 minutes. Cook until it turns a deep golden brown and releases a rich, nutty aroma.
- Remove the pan from the heat and let the mixture cool down for 10-15 minutes, until it’s warm to the touch but not hot.
- Add 1 cup of powdered sugar and 1/2 tsp of cardamom powder to the warm besan mixture. Tip: Adding sugar while the mix is too hot can cause it to melt and make the ladoos oily.
- Mix everything thoroughly until well combined and the mixture holds together when pressed.
- Stir in 1/4 cup of chopped almonds and 1/4 cup of chopped pistachios.
- Take a small portion of the mixture (about 2 tablespoons) and press it firmly between your palms to form a smooth, round ball. Tip: If the mixture feels too dry and crumbly, add a teaspoon of warm ghee to help it bind.
- Repeat the shaping process until all the mixture is used, placing the formed ladoos on a plate or tray.
- Let the ladoos set at room temperature for 1 hour before serving to allow them to firm up.
Buttery and fragrant, these besan ladoos boast a crumbly yet tender texture that dissolves into a sweet, nutty bliss. Serve them stacked in a rustic bowl for a cozy dessert, or get creative by rolling a few in edible gold leaf for a seriously glamorous holiday platter that’ll have everyone asking for your secret.
Malpua
Mmm, get ready to ditch your boring breakfast routine—this Indian pancake dessert, Malpua, is about to become your new favorite sweet obsession. Imagine fluffy, golden discs soaked in a fragrant sugar syrup, delivering a crispy-soft texture that’ll make you forget all about regular pancakes. It’s the festive treat that’s surprisingly simple to whip up, even if your cooking skills are more ‘takeout’ than ‘tandoor.’
Serving: 12 malpuas | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the batter:
– 1 cup all-purpose flour
– 1/4 cup semolina
– 1/2 cup whole milk, at room temperature
– 1/4 cup plain yogurt
– 1/4 teaspoon fennel seeds, crushed
– 1/4 teaspoon cardamom powder
– A pinch of baking soda
For the sugar syrup:
– 1 cup granulated sugar
– 1/2 cup water
– 4 green cardamom pods, lightly crushed
– 1 teaspoon rose water (optional)
For frying:
– 1 cup vegetable oil or ghee
Instructions
1. In a large bowl, combine 1 cup all-purpose flour, 1/4 cup semolina, 1/4 teaspoon crushed fennel seeds, 1/4 teaspoon cardamom powder, and a pinch of baking soda.
2. Add 1/2 cup whole milk and 1/4 cup plain yogurt to the dry ingredients.
3. Whisk the mixture vigorously for 2–3 minutes until it forms a smooth, lump-free batter with a pouring consistency—tip: let it rest for 10 minutes to allow the semolina to soften, which prevents gritty textures.
4. While the batter rests, make the syrup: in a saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup water, and 4 crushed cardamom pods.
5. Stir the syrup continuously until the sugar dissolves completely, about 3–4 minutes.
6. Reduce the heat to low and simmer the syrup for 5–7 minutes until it slightly thickens but remains pourable—tip: avoid overcooking, as it can harden upon cooling.
7. Remove the syrup from heat, stir in 1 teaspoon rose water if using, and set aside covered.
8. Heat 1 cup vegetable oil or ghee in a deep skillet over medium heat to 350°F, checking with a candy thermometer for accuracy.
9. Pour a ladleful of batter into the hot oil to form a 3-inch round pancake.
10. Fry the malpua for 2–3 minutes per side until golden brown and crispy edges form—tip: don’t overcrowd the pan; fry in batches to maintain oil temperature.
11. Using a slotted spoon, transfer the fried malpua directly into the warm sugar syrup.
12. Soak each malpua in the syrup for 1–2 minutes, then remove to a plate.
13. Repeat steps 9–12 with the remaining batter.
Serve these malpuas warm, where their crisp exterior gives way to a tender, syrup-soaked center bursting with aromatic cardamom and fennel notes. For a fun twist, top them with a dollop of whipped cream or a sprinkle of chopped pistachios to balance the sweetness with a nutty crunch.
Moong Dal Halwa
Scoot over, pumpkin pie—there’s a new winter dessert in town that’s about to steal the holiday spotlight! Moong Dal Halwa is the rich, aromatic Indian sweet that’s basically a warm hug in a bowl, featuring toasted mung beans simmered in ghee and milk until luxuriously creamy. Trust me, your spoon (and your guests) will thank you for this decadent twist on seasonal treats.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
For the soaked dal:
– 1 cup split yellow mung beans (moong dal)
– Water for soaking
For the halwa base:
– ½ cup ghee
– 1 cup whole milk
– ¾ cup granulated sugar
– ¼ teaspoon ground cardamom
For garnish:
– 2 tablespoons slivered almonds
– 2 tablespoons chopped pistachios
Instructions
1. Rinse 1 cup of split yellow mung beans thoroughly under cold running water in a fine-mesh strainer until the water runs clear.
2. Transfer the rinsed beans to a medium bowl, cover them completely with fresh water, and soak for 30 minutes to soften—this helps them blend smoothly later.
3. Drain the soaked beans completely and add them to a blender with ¼ cup of water, then blend on high speed for 2 minutes until a thick, coarse paste forms.
4. Heat ½ cup of ghee in a heavy-bottomed pan or kadai over medium heat until it melts and shimmers, about 2 minutes.
5. Add the blended dal paste to the hot ghee and cook, stirring constantly with a wooden spoon, for 15–18 minutes until it turns golden brown and releases a nutty aroma—keep scraping the bottom to prevent sticking.
6. Pour in 1 cup of whole milk and stir continuously for 10 minutes until the mixture thickens and the raw milk smell disappears.
7. Mix in ¾ cup of granulated sugar and ¼ teaspoon of ground cardamom, then reduce the heat to low and cook for another 8–10 minutes, stirring often, until the halwa pulls away from the sides of the pan.
8. Turn off the heat and immediately fold in 2 tablespoons of slivered almonds and 2 tablespoons of chopped pistachios for a crunchy contrast.
9. Serve the halwa warm in small bowls, garnished with extra nuts if desired.
Dense yet melt-in-your-mouth, this halwa boasts a caramelized depth from the toasted dal, balanced by the floral hint of cardamom and the creamy richness of ghee. For a festive touch, scoop it into mini mason jars and top with a drizzle of saffron-infused milk or a sprinkle of edible gold dust—it’s guaranteed to make any holiday table sparkle!
Peda
Hold onto your sweet tooth, folks, because we’re diving into a dessert so delightfully simple, it’ll make your oven jealous. Peda, a melt-in-your-mouth Indian milk fudge, is the no-bake superstar you can whip up faster than you can say ‘sugar rush’—perfect for last-minute holiday gifting or a cozy night in.
Serving: 24 pieces | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
For the Peda Base:
– 4 cups full-fat milk powder
– 1 (14 oz) can sweetened condensed milk
– ½ cup unsalted butter
For Flavoring & Finishing:
– 1 tsp cardamom powder
– ¼ tsp saffron strands (optional)
– 2 tbsp chopped pistachios
Instructions
1. In a large, heavy-bottomed pan or non-stick skillet, melt the ½ cup unsalted butter over medium-low heat.
2. Add the 4 cups full-fat milk powder and 1 can sweetened condensed milk to the pan, stirring continuously with a spatula to combine—tip: a non-stick surface is your best friend here to prevent sticking!
3. Cook the mixture, stirring constantly, for 15–20 minutes until it thickens into a soft, pliable dough that pulls away cleanly from the sides of the pan; look for a glossy sheen and no liquid pooling.
4. Remove the pan from heat and stir in 1 tsp cardamom powder and ¼ tsp saffron strands (if using) until evenly distributed.
5. Let the mixture cool just enough to handle, about 5 minutes—tip: don’t let it cool completely, or it’ll harden and be tough to shape.
6. Lightly grease your palms with butter or ghee, then pinch off small portions and roll them into smooth, 1-inch balls.
7. Flatten each ball gently between your palms to form a thick disc, and press 2 tbsp chopped pistachios on top for garnish.
8. Arrange the pedas on a parchment-lined tray and let them set at room temperature for 1 hour to firm up.
So, what’s the verdict? These little gems boast a creamy, fudgy texture that dissolves on the tongue with a whisper of cardamom warmth. Serve them stacked like edible coins or tuck them into festive boxes—they’re so irresistible, you might just ‘accidentally’ eat half the batch before sharing!
Badam Halwa
Just when you thought holiday desserts couldn’t get any more decadent, let me introduce you to Badam Halwa—a rich, nutty Indian sweet that’s basically a hug for your taste buds. Picture this: creamy, buttery almond goodness that’s so indulgent, it might just make you forget about that fruitcake sitting on the counter. Trust me, your dessert game is about to level up in the most delicious way possible.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the almond base:
– 1 cup raw almonds
– 1/2 cup water
For cooking the halwa:
– 4 tbsp ghee (clarified butter)
– 1/2 cup granulated sugar
– 1/4 tsp cardamom powder
– 1 tbsp sliced almonds (for garnish)
Instructions
1. Place 1 cup raw almonds in a heatproof bowl and pour boiling water over them until fully submerged. Let them soak for 10 minutes to soften the skins.
2. Drain the almonds and peel off the skins by gently squeezing each almond between your fingers—this step is easier than it sounds and ensures a smooth texture.
3. Transfer the peeled almonds to a blender, add 1/2 cup water, and blend on high speed for 2–3 minutes until you get a smooth, creamy paste with no lumps.
4. Heat 4 tbsp ghee in a heavy-bottomed pan over medium heat (about 300°F) until it melts and becomes fragrant, which should take about 1–2 minutes.
5. Add the almond paste to the pan and cook, stirring continuously with a wooden spoon, for 10–12 minutes until the mixture thickens and starts to pull away from the sides of the pan—this is key to avoiding a gritty texture.
6. Stir in 1/2 cup granulated sugar and 1/4 tsp cardamom powder, and continue cooking for another 8–10 minutes, stirring constantly, until the halwa turns a deep golden color and releases a nutty aroma.
7. Remove the pan from the heat and immediately transfer the halwa to a serving dish, using the back of a spoon to smooth it into an even layer.
8. Garnish the top with 1 tbsp sliced almonds, gently pressing them in so they stick to the warm halwa.
9. Let the halwa cool at room temperature for 20–30 minutes until it firms up slightly but is still soft to the touch—don’t refrigerate it, or it might lose its creamy texture.
Heavenly doesn’t even begin to describe this dessert: it’s luxuriously smooth with a melt-in-your-mouth richness that’s balanced by the warm spice of cardamom. Serve it warm in small bowls with a dollop of whipped cream for extra decadence, or get creative by shaping it into bite-sized balls and rolling them in edible gold dust for a festive twist that’ll steal the spotlight at any gathering.
Rabri
Kick off your holiday season with a dessert that’s so rich and creamy, it might just steal Santa’s spotlight! Rabri, a luscious Indian milk pudding, is like the love child of condensed milk and a cozy blanket—decadently sweet, subtly spiced, and utterly spoon-licking good. Trust me, your taste buds will throw a party, and your guests will be begging for the recipe (or at least another serving).
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 60 minutes
Ingredients
For the milk base:
– 8 cups whole milk
– 1/2 cup granulated sugar
For flavoring:
– 1/2 tsp cardamom powder
– 1/4 cup chopped almonds
– 1/4 cup chopped pistachios
– A pinch of saffron strands (about 10-12)
Instructions
1. Pour 8 cups of whole milk into a heavy-bottomed pot or Dutch oven over medium-high heat.
2. Bring the milk to a gentle boil, stirring occasionally to prevent a skin from forming—this is key for a smooth texture.
3. Once boiling, reduce the heat to low and let it simmer uncovered for 45 minutes, stirring every 5-7 minutes to scrape down the sides and encourage thickening.
4. After 30 minutes, add 1/2 cup granulated sugar and stir until fully dissolved; the mixture should start to reduce and turn slightly creamy.
5. Continue simmering for another 15 minutes, until the milk reduces by about half and thickens to a custard-like consistency—it should coat the back of a spoon without dripping off easily.
6. Stir in 1/2 tsp cardamom powder, 1/4 cup chopped almonds, 1/4 cup chopped pistachios, and a pinch of saffron strands, mixing well to distribute the flavors evenly.
7. Remove the pot from the heat and let it cool to room temperature, which takes about 30 minutes; this allows the flavors to meld and the rabri to set properly.
8. Transfer the rabri to a serving bowl, cover it, and refrigerate for at least 2 hours until chilled and firm.
9. Serve cold, garnished with extra nuts if desired. Tip: For a fun twist, layer it in glasses with crumbled cookies or fresh fruit for a parfait-style treat!
This rabri boasts a velvety, thick texture that’s almost spoonable, with a sweet, floral flavor from the cardamom and saffron that’s perfectly balanced by the crunchy nuts. Get creative by drizzling it with honey or pairing it with warm chapatis for a cozy dessert fusion—it’s so versatile, you might just start a new holiday tradition!
Phirni
Yikes, you thought rice pudding was the only creamy dessert in town? Meet Phirni—the silky, cardamom-kissed Indian cousin that’s about to steal your heart (and your spoon). This chilled, fragrant treat is basically a hug in a bowl, perfect for when you want something sweet without turning on the oven.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the rice mixture:
– 1/2 cup basmati rice, soaked for 30 minutes and drained
– 4 cups whole milk
– 1/2 cup granulated sugar
For flavoring and garnish:
– 1/2 teaspoon ground cardamom
– 2 tablespoons sliced almonds
– 2 tablespoons chopped pistachios
– 1 pinch saffron threads, soaked in 1 tablespoon warm milk
Instructions
1. Grind the soaked basmati rice in a blender until it forms a coarse powder—think sandy texture, not flour.
2. In a heavy-bottomed pot, combine the ground rice and 4 cups whole milk over medium heat.
3. Stir continuously with a whisk for 15 minutes to prevent lumps, until the mixture thickens to a custard-like consistency.
4. Add 1/2 cup granulated sugar and stir for 2 more minutes until fully dissolved.
5. Mix in 1/2 teaspoon ground cardamom and the saffron milk, then cook for 1 additional minute.
6. Remove from heat and let cool to room temperature, about 30 minutes.
7. Pour the Phirni into individual serving bowls and refrigerate for at least 4 hours, or until fully set.
8. Garnish with 2 tablespoons sliced almonds and 2 tablespoons chopped pistachios before serving.
The texture is luxuriously smooth with a subtle graininess from the rice, while the cardamom and saffron weave a warm, aromatic flavor that’s downright addictive. Serve it chilled in pretty glasses for a dinner party, or heck, eat it straight from the bowl while binge-watching your favorite show—no judgment here!
Kaju Katli
Let’s be real: you’ve probably spent more time staring at the shiny, diamond-like squares of Kaju Katli in a fancy Indian sweet box than actually making them. Fear not, this isn’t a culinary magic trick reserved for pros—it’s a surprisingly simple, two-ingredient wonder that’s about to become your new party trick. We’re turning humble cashews into edible silver-foil-worthy jewels, and your kitchen is the workshop.
Serving: 20 pieces | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Katli Base:
– 2 cups raw, unsalted cashews
– 1 cup granulated sugar
– 1/4 cup water
For Finishing:
– 1 tbsp ghee or unsalted butter, for greasing
– Edible silver leaf (optional, for that classic bling)
Instructions
1. Place 2 cups of raw cashews in a high-speed blender or food processor and pulse into a fine, powdery flour. Tip: Don’t over-blend or you’ll release the cashew oils and get paste instead of powder—stop when it looks like coarse sand.
2. In a heavy-bottomed, non-stick pan over medium heat, combine 1 cup of granulated sugar and 1/4 cup of water. Stir continuously until the sugar dissolves completely.
3. Keep cooking the sugar syrup, without stirring, until it reaches the ‘one-string’ consistency. Tip: Test this by taking a drop between your thumb and forefinger—it should form a single, stretchy thread when pulled apart.
4. Immediately reduce the heat to low and add the ground cashew powder to the sugar syrup.
5. Stir the mixture vigorously and continuously with a wooden spatula for 5-7 minutes. It will thicken into a cohesive, glossy dough that pulls away cleanly from the sides of the pan.
6. Turn off the heat and transfer the hot dough onto a surface lightly greased with 1 tbsp of ghee.
7. Let the dough cool just enough to handle, about 2-3 minutes, then knead it for 2-3 minutes until smooth and pliable. Tip: If it cracks, it’s too dry—sprinkle a few drops of warm milk or water and knead again.
8. Place the dough between two sheets of parchment paper and roll it out evenly to a 1/4-inch thickness.
9. While still slightly warm and pliable, use a sharp knife to cut the sheet into traditional diamond or square shapes.
10. Allow the pieces to cool completely and set at room temperature for at least 1 hour before gently separating them.
11. For the classic finish, carefully apply edible silver leaf to the top of each cooled piece.
Zesty? Not exactly. The magic here is in the sublime, melt-in-your-mouth texture that’s somehow both firm and delicate, releasing a pure, buttery cashew sweetness. Serve these gems stacked like treasure on a platter, or get creative by sandwiching a dark chocolate ganache between two pieces for a decadent fusion twist.
Sandesh
Get ready to ditch the holiday stress and whip up something sweet, simple, and spectacularly satisfying. Sandesh, a melt-in-your-mouth Indian milk fudge, is your ticket to instant dessert bliss without turning your kitchen into a war zone—consider it the edible equivalent of a deep breath.
Serving: 12 pieces | Prep Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
For the Curd
– 1 gallon whole milk
– 1/4 cup fresh lemon juice
For the Fudge
– The prepared paneer (from above)
– 3/4 cup granulated sugar
– 1/4 teaspoon ground cardamom
– 1 tablespoon chopped pistachios
Instructions
1. Pour 1 gallon of whole milk into a large, heavy-bottomed pot and place it over medium-high heat.
2. Bring the milk to a full, rolling boil, stirring occasionally to prevent a skin from forming—this should take about 10-12 minutes.
3. Reduce the heat to low and slowly drizzle in 1/4 cup of fresh lemon juice while stirring gently; you’ll see the milk solids (curds) separate from the whey (the watery liquid).
4. Tip: If the separation isn’t immediate, add another tablespoon of lemon juice and wait 30 seconds.
5. Line a large colander with cheesecloth or a thin kitchen towel and carefully pour the curdled mixture into it to drain the whey.
6. Rinse the curds under cool running water for 30 seconds to remove any lemony tang, then gather the cloth’s corners and squeeze out as much liquid as possible.
7. Transfer the solid paneer to a large, clean plate and knead it vigorously with your hands for 5-7 minutes until it becomes a smooth, pliable dough with no graininess.
8. Tip: Kneading is key for that signature smooth texture—don’t rush this step!
9. Place the kneaded paneer and 3/4 cup of granulated sugar in the same (now clean) pot over medium-low heat.
10. Cook the mixture, stirring constantly, for 8-10 minutes until it thickens, pulls away from the sides of the pot, and forms a soft ball that holds its shape.
11. Remove the pot from the heat and stir in 1/4 teaspoon of ground cardamom until fully incorporated.
12. Tip: For a fun twist, mix in a drop of rose water or orange blossom water with the cardamom.
13. Let the mixture cool just enough to handle, then divide it into 12 equal portions and roll each into a smooth ball or press into decorative molds.
14. Gently press a few chopped pistachios onto the top of each piece for garnish.
15. Allow the Sandesh to cool completely at room temperature for 1 hour before serving to let the flavors meld and the texture set.
Perfectly soft yet firm, each bite delivers a creamy, not-too-sweet flavor with a whisper of floral cardamom. Serve these little clouds of joy slightly chilled for a refreshing treat, or get creative by sandwiching them between two buttery cookies for an instant fusion dessert.
Balushahi
Who says holiday treats have to be complicated? Meet Balushahi, the flaky, syrup-soaked Indian doughnut that’s about to become your new festive obsession—no fancy equipment or patience required, just pure, buttery bliss. Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– For the dough:
– 2 cups all-purpose flour
– 1/4 cup ghee, softened
– 1/2 cup plain yogurt
– 1/4 tsp baking soda
– 1/4 cup cold water
– For frying and syrup:
– 2 cups vegetable oil, for deep frying
– 1 cup granulated sugar
– 1/2 cup water
– 4 green cardamom pods, lightly crushed
– 1/4 tsp saffron threads (optional)
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup softened ghee, 1/2 cup plain yogurt, and 1/4 tsp baking soda.
2. Mix with your fingers until crumbly, then gradually add 1/4 cup cold water to form a soft, non-sticky dough. Tip: Don’t over-knead—just bring it together gently to keep the layers flaky.
3. Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes.
4. Meanwhile, make the syrup: In a saucepan, combine 1 cup granulated sugar, 1/2 cup water, 4 crushed cardamom pods, and 1/4 tsp saffron threads (if using).
5. Heat over medium, stirring until the sugar dissolves, then simmer for 5–7 minutes until slightly thickened but not sticky. Tip: Test by dropping a bit on a plate—it should coat the back of a spoon without hardening.
6. Remove from heat and set aside to cool slightly.
7. Divide the rested dough into 12 equal portions and roll each into smooth balls.
8. Flatten each ball slightly between your palms to form a thick disc, then use your thumb to press a deep indentation in the center.
9. Heat 2 cups vegetable oil in a deep pot or kadai over medium-low heat to 300°F. Tip: Use a thermometer—too hot, and they’ll brown too fast without cooking through.
10. Gently slide 3–4 dough discs into the hot oil, frying for 4–5 minutes per side until golden brown and puffed.
11. Remove with a slotted spoon and drain on paper towels for 1 minute.
12. While still warm, dip each fried balushahi into the prepared syrup, ensuring it’s fully coated, then transfer to a wire rack to drip excess.
13. Repeat with remaining dough, adjusting heat to maintain 300°F.
Just imagine biting into that crisp, golden exterior giving way to a tender, layered interior soaked in aromatic cardamom syrup—it’s like a hug in dessert form. Serve these warm with a sprinkle of chopped pistachios for crunch, or dare to dunk them in masala chai for a cozy twist that’ll make your taste buds sing.
Puran Poli
Cue the festive fanfare, because we’re about to transform your kitchen into a sweet sanctuary with Puran Poli, a traditional Indian flatbread that’s basically a hug for your taste buds—stuffed with a spiced lentil and jaggery filling so good, it might just become your new favorite dessert-for-dinner loophole.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the Filling (Puran):
– 1 cup chana dal (split chickpeas)
– ¾ cup grated jaggery
– ¼ tsp ground cardamom
– 1 tbsp ghee
For the Dough:
– 1 cup all-purpose flour
– ¼ tsp salt
– 2 tbsp ghee, plus more for cooking
– ¼ cup warm water, approximately
Instructions
1. Rinse 1 cup of chana dal thoroughly in cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed dal with 3 cups of fresh water and bring to a boil over high heat.
3. Reduce heat to medium-low, cover, and simmer for 25 minutes until the dal is very soft and mushy—test by pressing a spoonful against the pot; it should mash easily.
4. Drain the cooked dal completely in a fine-mesh strainer, pressing gently with a spoon to remove excess water, then transfer it to a bowl.
5. While the dal is still warm, mix in ¾ cup of grated jaggery, stirring vigorously until fully melted and combined into a thick paste.
6. Heat 1 tbsp of ghee in a non-stick skillet over medium heat, then add the dal-jaggery mixture and cook for 5–7 minutes, stirring constantly, until it thickens into a dough-like consistency that pulls away from the sides of the pan.
7. Remove from heat, stir in ¼ tsp of ground cardamom, and let the filling cool completely to room temperature—this prevents the dough from getting soggy.
8. In a separate bowl, whisk together 1 cup of all-purpose flour and ¼ tsp of salt.
9. Rub 2 tbsp of ghee into the flour mixture with your fingertips until it resembles coarse crumbs.
10. Gradually add ¼ cup of warm water, mixing with your hands, until a soft, pliable dough forms—add more water a teaspoon at a time if needed, but avoid making it sticky.
11. Knead the dough on a lightly floured surface for 3–4 minutes until smooth, then cover with a damp cloth and let it rest for 15 minutes to relax the gluten for easier rolling.
12. Divide the dough and cooled filling into 8 equal portions, rolling each into smooth balls.
13. Flatten a dough ball into a 3-inch disc, place a filling ball in the center, and pinch the edges to seal tightly, ensuring no filling escapes.
14. Gently roll the stuffed ball on a floured surface into a 6-inch circle, applying even pressure to avoid tearing—if it sticks, dust lightly with more flour.
15. Heat a griddle or non-stick pan over medium heat and lightly grease with ghee.
16. Cook each poli for 1–2 minutes per side, brushing with more ghee, until golden brown spots appear and it puffs up slightly.
17. Repeat with the remaining dough and filling, keeping cooked polis warm under a towel.
Enjoy these warm, with the soft, slightly chewy bread giving way to a molten-sweet filling that’s fragrant with cardamom. Serve them drizzled with extra ghee for indulgence, or pair with a scoop of vanilla ice cream for a playful fusion twist that’ll have everyone asking for seconds.
Cham Cham
Fancy a dessert that’s as fun to say as it is to eat? Meet Cham Cham, the sweet, spongy Bengali treat that’s basically a party in your mouth—no RSVP required. Think of it as the lovechild of a doughnut and a cloud, soaked in syrup and ready to make your taste buds do a happy dance.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– For the dough:
– 2 cups all-purpose flour
– 1/4 cup semolina
– 1/2 tsp baking powder
– 1 cup whole milk, at room temperature
– 2 tbsp ghee, melted
– For the syrup:
– 2 cups granulated sugar
– 1 cup water
– 4 green cardamom pods, lightly crushed
– 1/2 tsp rose water
– For frying and garnish:
– 4 cups vegetable oil, for deep-frying
– 2 tbsp chopped pistachios
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup semolina, and 1/2 tsp baking powder until fully combined.
2. Gradually pour in 1 cup whole milk and 2 tbsp melted ghee, mixing with a spoon until a soft, sticky dough forms—it should be pliable but not too wet. Tip: If the dough feels dry, add milk 1 tbsp at a time; over-kneading can make it tough.
3. Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes to relax the gluten.
4. While the dough rests, make the syrup: In a medium saucepan, combine 2 cups granulated sugar, 1 cup water, and 4 crushed cardamom pods over medium-high heat.
5. Bring the syrup to a boil, stirring occasionally until the sugar dissolves completely, about 3-5 minutes.
6. Reduce the heat to low and simmer the syrup for 10 minutes until it thickens slightly—it should coat the back of a spoon. Stir in 1/2 tsp rose water, then remove from heat and set aside.
7. Heat 4 cups vegetable oil in a deep pot or Dutch oven over medium heat to 350°F, using a candy thermometer to check accuracy. Tip: Maintain this temperature; if it drops, the Cham Cham will absorb too much oil.
8. Divide the rested dough into 12 equal portions and roll each into a smooth, oval-shaped ball about 1.5 inches long.
9. Carefully drop 3-4 dough balls into the hot oil, frying for 4-5 minutes until golden brown and puffed up, flipping halfway through with a slotted spoon for even cooking.
10. Remove the fried Cham Cham with the slotted spoon and immediately transfer them to the warm syrup, letting them soak for 2 minutes to absorb the sweetness. Tip: Soak while hot for maximum syrup infusion without becoming soggy.
11. Repeat steps 9-10 with the remaining dough balls, working in batches to avoid overcrowding the oil.
12. Garnish the soaked Cham Cham with 2 tbsp chopped pistachios before serving.
Vibrantly soft and syrup-soaked, these Cham Cham boast a pillowy texture that melts in your mouth, with floral notes from the cardamom and rose water. Serve them chilled for a refreshing twist or alongside a scoop of vanilla ice cream to balance the sweetness with a creamy contrast.
Rasgulla
Jingle bells, jingle bells, jingle all the way to your dessert plate! If you’re looking for a sweet, spongy treat that’s basically a cloud’s delicious cousin, you’ve found it. This Rasgulla is a classic Indian dessert that’s surprisingly simple to make and will have you floating on a sugar high.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the Cheese Balls (Paneer):
– 1 gallon whole milk
– 1/4 cup fresh lemon juice
For the Sugar Syrup:
– 4 cups granulated sugar
– 8 cups water
– 4 green cardamom pods, lightly crushed
Instructions
1. Pour 1 gallon of whole milk into a large, heavy-bottomed pot.
2. Heat the milk over medium-high heat, stirring occasionally, until it reaches a rolling boil at 212°F.
3. Remove the pot from the heat and immediately stir in 1/4 cup of fresh lemon juice until the milk curdles completely and the whey separates.
4. Line a large colander with cheesecloth and carefully pour the curdled milk mixture into it to drain the whey.
5. Rinse the curds under cold running water for 1 minute to remove any lemon flavor.
6. Gather the cheesecloth edges, twist tightly, and squeeze out as much liquid as possible.
7. Hang the cheesecloth bundle over the sink for 30 minutes to drain further.
8. Unwrap the paneer and knead it on a clean surface for 10 minutes until it becomes smooth, soft, and slightly glossy.
9. Divide the paneer into 12 equal portions and roll each into a smooth, crack-free ball.
10. In a separate large, wide pot, combine 4 cups of granulated sugar, 8 cups of water, and 4 lightly crushed green cardamom pods.
11. Bring the syrup to a boil over high heat, stirring until the sugar dissolves completely.
12. Gently drop the paneer balls into the boiling syrup, ensuring they are fully submerged.
13. Cover the pot with a lid and cook the rasgullas over medium heat for 25 minutes.
14. Remove the lid and check if the rasgullas have doubled in size and look spongy.
15. Turn off the heat and let the rasgullas cool completely in the syrup for at least 2 hours before serving.
Let these little flavor bombs cool completely in their syrup bath—they’ll soak up all that sweetness and become wonderfully spongy. Serve them chilled for a refreshing treat, or get creative by drizzling them with a touch of rose water or pairing them with a scoop of vanilla ice cream for an epic dessert mashup.
Kulfi
Kulfi is the ice cream that decided to skip the churn and go straight to fabulous—think of it as the no-fuss, intensely creamy cousin that’s here to rescue your summer from boring desserts. This Indian-style frozen treat is richer than a billionaire’s bank account, thanks to a slow-simmered milk base that’s packed with cardamom and pistachios, and it sets up in your freezer without any fancy equipment. Basically, it’s the lazy person’s gourmet ice cream dream come true, and once you taste it, you’ll wonder why you ever bothered with all that churning nonsense.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the kulfi base:
– 4 cups whole milk
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cardamom
– 1/4 cup chopped pistachios
For setting:
– 6 kulfi molds or small paper cups
Instructions
1. Pour 4 cups of whole milk into a heavy-bottomed saucepan and place it over medium heat.
2. Bring the milk to a gentle simmer, stirring occasionally to prevent a skin from forming on top—this is your first tip: patience is key here, as rushing can lead to scorching.
3. Reduce the heat to low and let the milk simmer uncovered for 30–35 minutes, stirring every 5–7 minutes, until it reduces by about half and thickens to a creamy, pudding-like consistency; you’ll know it’s ready when it coats the back of a spoon.
4. Stir in 1/2 cup of granulated sugar and 1/4 teaspoon of ground cardamom until the sugar fully dissolves, about 2–3 minutes over low heat.
5. Remove the saucepan from the heat and fold in 1/4 cup of chopped pistachios, reserving a small pinch for garnish later—this adds a delightful crunch and nutty flavor.
6. Let the mixture cool to room temperature, which should take about 20–30 minutes; for a faster cool-down, tip number two: transfer it to a shallow bowl and stir occasionally.
7. Once cooled, divide the mixture evenly among 6 kulfi molds or small paper cups, filling them almost to the top.
8. Cover the molds tightly with aluminum foil or plastic wrap to prevent ice crystals from forming—tip number three: if using paper cups, insert a popsicle stick into the center before freezing for easy serving.
9. Place the molds in the freezer and freeze for at least 6 hours, or ideally overnight, until completely solid and firm to the touch.
10. To serve, briefly run the molds under warm water for 10–15 seconds to loosen the kulfi, then gently unmold onto plates.
11. Garnish with the reserved chopped pistachios and serve immediately.
Luxuriously dense and velvety, this kulfi boasts a caramelized milk flavor that’s subtly spiced with cardamom and studded with crunchy pistachios. For a playful twist, try serving it sliced into rounds or crumbled over fresh fruit—it’s so indulgent, you might just forget regular ice cream exists!
Summary
Brimming with flavor, this collection offers a sweet journey through India’s rich culinary traditions. We hope these 20 desserts inspire your next kitchen adventure! Try a recipe, leave a comment with your favorite, and share your creations by pinning this article. Happy cooking!
