Most Popular Sweet Dishes

[minisoji]

Basundi (Sweet Dish of Gujarat)


Ingredients

* 4 bottles: Milk
* 1 cup: Sugar
* 8-9 : Cardamoms
* 1 tbsp: Charoli
* 6 no: Almonds (blanched and sliced; optional)
* 5 drops: Lemon juice


Method

1. Heat the milk in an iron kadai or saucepan.
2. It should be stirred at the surface against the vessel so that it evaporates quickly.
3. When the milk thickens and becomes creamy, squeeze in the lemon juice.
4. The milk will become slightly granular, add sugar, and boil for 10 minutes more.
5. Pour into a bowl and garnish with powdered cardamoms, charoli, and almonds.
6. Serve hot or cold as desired.

[minisoji]

Ghevar

Ghevar is a sweet specialty from Jaipur. It is a round cake made from daal or flour mix soaked in ghee and milk and topped with sliced almonds.

Ingredients


* Milk : Half Cup
* Water : Four Cups
* Solidified Ghee : 1 Cup
* Plain flour : 03 Cups
* Food color (Yellow): 1/4 tsp
* Ice cubes : Three-four pieces
* Essence of Kewra : 5-6 Drops
* Ghee - 1 k.g.
* Milk with1/2 tsp. of rubbed saffron
* Chopped Almonds and Pistachios : One tbsp
* Powdered Cardamom : 1 tsp


* Ingredients for making Syrup:
Sugar : 1 ½ Cups
Water : 1 Cup


Preparation of Ghevar:

1. Make sugar syrup.
2. Take a large bowl and rub the solidified Ghee with ice cubes into it, till the color of the mix turns white.
3. Add milk, flour and one cup water into a mix for making the batter.
4. add the food color in water into the batter and after that mix the essence into it.
5. You can add some water to make the batter free flowing.
6. Fill a cylindrical container with ghee and heat it. Pour about 50 ml of batter into the container, after the settlement of the froth add another glassful of batter into the batter.
7. When the froth settles down, take out the Ghevar and put it on a wire mesh to drain the oil.
8. Take a large and flat container to hold the ghevar. After few minutes take out the ghevar and put it on mesh again. Let it cool down for few minutes and spray a few drops of saffron milk, chopped dry fruit and the cardamom powder.

[minisoji]

Jalebi

* ½ cup: white flour or maida
* 2 tbsp: Yoghurt or dahi
* ½ tsp: Yeast
* ½ cup: Sugar
* 1 cup: Water
* A few strands of saffron
* Oil for frying
* A pinch of salt
* A little oil


Method

1. Make a batter of the dahi, maida, saffron and yeast with a little oil. Let it rise for several hours.
2. In a saucepan, boil sugar and water till you have a thick two-strand chasni. Keep it warm on the stove.
3. Fill the batter into a squeeze bottle (like that used for ketchup). Squeeze shapes into the hot oil and drain quickly.
4. Dip in chasni for 1-2 minutes and drain.

[minisoji]

Cashew Barfi

Ingredients

* 1 cup: Powdered sugar
* 4 tbsp: Milk powder
* A little milk
* ½ tsp: Powdered elaichi
* 1 cup: Cashews
* 1 tbsp: Ghee

Method

1. Grind cashews in a blender till you have a fine powder.
2. Knead the ground cashew with powdered sugar, milk powder, cardamom, ghee and a little milk. Knead till you get a thick buttery dough.
3. Roll out and cut into diamonds and bake in the oven till a light golden brown.

[minisoji]

Moong Dal Halwa

Ingredients
* 1 1/2 cup: Moong dal (Soaked)
* 1 1/2 litre: Milk
* 1 cup: Sugar
* 3/4 cup: Mawa (well crumpled)
* 1/2 tsp: Saffron soaked in a little milk
* 5-6: Cardamoms (powdered)
* 6 tbsp: Ghee

Method

1. Grind moong dal coarsley.
2. Heat ghee in a thick bottomed dekchi and fry the dal till golden.
3. Add milk and cook
till the milk has been absorbed.
4. Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well blended. Remove from the fire and keep aside.
5. Make sugar syrup of one thread consistency, add saffron and cardamom powder to it.
6. Add the fried dal to the syrup and stir quickly till it mixes well.
7. If you want you can add thin silvers of blanched almonds.

[minisoji]

Mysore Pak

Ingredients

* 1 cup: Besan
* 1 1/2 cups: Sugar
* 2 cups: Ghee
* 1 3/4 cups: Water

Method

1. Dissolve the sugar in the water and heat it.
2. Keep stirring till you get a single thread consistency. You can check for this by feeling the syrup between your fore-finger and thumb. If the syrup has reached the required consistency, then you will able to pull it out like a thread.
3. Remove all the lumps in the besan and add it to the syrup, 1 table spoon at a time.
4. Reduce the heat and add 2 teaspoons of ghee.
5. Stir, till the flour and ghee has completely blended with the syrup.
6. Continue to stir and keep adding ghee 1tsp at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
7. At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.
8. Allow it to cool for 10 minutes.
9. Cut it into desired shape and wait for another 10 minutes.

[minisoji]

Phirni

Ingredients
* 6 cups: Milk
* 3 tbs: Rice preferably long - grained (called Basmati in India)
* 9 tbs: Sugar (or to taste)
* 1/2 tsp: Cardamoms (powdered)
* 1½ tbs: Almonds (blanched and sliced)
* 1½ tbs: Pistachios (sliced)
* 1½ tbs: Cashew nuts (sliced)
* A few strands of saffron soaked in a little milk.
Method

1. Wash the rice and soak it in a little water for about 40 minutes. Grind the rice with just enough water in which it was soaked to make a fine paste. Keep aside.
2. Pour the milk in a vessel and bring it to a boil on medium heat. Let it simmer. Meanwhile, take a little of this hot milk in a bowl, add the rice paste and dilute it to a very thin consistency. Add this to the simmering milk and mix, stirring continuously. Cook on low heat for 16 minutes or till the milk has thickened. Add sugar and stir well. Keep on low heat for about 5 minutes. Remove from heat. Add the saffron and sprinkle cardamom powder on top.
3. Garnish with sliced almonds, pistachios and cashew nuts.
4. Serve chilled.

[minisoji]

Rassogolla

Rasgulla (spongy cheese balls, dipped in sugar syrup), is a heart winning Bengali dessert. It is like the king among Indian sweets and savours. Rassogolla are so mouthwatering that if you taste one, you can't stop yourself by craving again and again. Rasgulla is the most healthy dish from the Indian desserts as it free from Now we will guide you through the process to prepare this Bengali special by your own.


Ingredients
* 1 litre: Milk
* 300 gm: Sugar
* 05 ml: Lemon juice
* 3 drops: Rose essence
* 1 litre: Water

Method

1. For the preparation, heat the sugar and the water in a deep pan and bring to a boil.
2. Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.
3. Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.
4. Knead till very smooth. Make balls of desired size.
5. Now place the cheese balls in boiling syrup and cook for 15 minutes.
6. Switch off the flame and let the dumplings stand in the liquid until cool.
7. Chill for a minimum of 2 hours.
8. Mix in the essence before serving.

[minisoji]

Sondesh

Ingredients

* 150 gm: Paneer
* ½ cup: Khoya, grated
* 6 tbsp: Sugar/gur
* 6-8: Almonds, shredded thin lengthwise
* 4-6: Chhoti elaichi, crushed a little
* 6-7 strands: Kesar

Method

1. Blend the paneer, khoya and sugar/gur together till smooth. You can do this in a blender or use the back of a katori to mash them together.
2. Mix in the elaichi and set in a layer about ½" thick.
3. Refrigerate till set and cut into squares or diamonds and serve.

[TaBo]

Phirni sound good@!!!