3 Lip-Smacking And Tempting Indian Dessert Recipes To Die For

If you have a sweet-tooth and are a die-hard dessert lover, then these delicious dessert recipes will brighten up your day.

3 Lip-Smacking And Tempting Indian Dessert Recipes To Die For


Indian Dessert Recipes


For the rabri
1 lt milk
1 cup sugar

For the syrup
1 cup sugar
1 cup water
a few saffron strands
½ tsp cardamom powder
For the malpua batter
400 g sweetened condensed milk
500 g refined flour
½ tsp baking powder
ghee for frying
almond & pistachio slivers, for garnishing

Method: Mix the milk and one cup sugar in a thick-bottomed pan.Cook, stirring in between, till it reduces to one-fourth of its original quantity. Cool and refrigerate it. Your rabdi is ready.Mix the ingredients for sugar syrup and heat, to make syrup of single-thread consistency. Add saffron strands and cardamom powder to the syrup and keep aside.Now prepare the batter by mixing the condensed milk, flour and baking powder.Heat ghee in a frying pan; now pour the batter into it to form small circles and fry till golden brown.Remove the circles from ghee and immediately add them to the sugar syrup. Remove after 2-3 minutes and drain the excess liquid.Garnish with almond and pistachio slivers and serve the malpuas along with rabri.


Indian Dessert Recipes


For the fafda:

1¼ cup, gram flour

4 g baking soda

5 g ajwain

5 g pepper, finely ground

a pinch of asafoetida

20 ml oil

1 cup water, or as required

salt to taste 

For the jalebi

5 g yeast

65 g refined flour

20 g gram flour

10 ml oil

10 g sugar

1/3 cup of lukewarm water

oil to fry 

For the sugar syrup:

150 g sugar

100 ml water

2 g cardamom powder

5ml lemon juice

a few strands of saffron

 Method: To prepare the fafdas, mix together the dry ingredients in a large bowl. Now add water gradually and mix the ingredients well, till everything gets kneaded into soft dough. Brush the dough with oil, to avoid stickiness and knead again for 2-3 minutes. Once done, divide the dough into 12-15 equal sized portions and make them into small balls. Roll each of these balls into long and thin strips. Ensure that the rolling is done at a stretch to avoid the dough breaking up or sticking to the rolling pin. Now heat oil in large deep-frying pan and slide each of the long dough strips carefully into the pan. Deep-fry the dough strips on low heat for 1-2 minutes, turning them over till they are browned on both sides. Remove and keep aside. To prepare the jalebis, dissolve the yeast in warm water and let it sit for five minutes. Mix the flour, gram flour, oil and sugar together. Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth. Set the batter aside in a warm place for one hour. Make sure the batter is fermented, but do not over ferment it. After fermenting, the batter will be a little sticky. In the meanwhile, prepare the syrup by boiling the sugar and water together. Add the lemon juice and saffron and remove from heat. Keep aside. Now heat oil in a flat frying pan about 1½ inches deep. Fill the jalebi batter into a piping bag. You can also use an empty ketchup bottle or a mustard bottle. Squeeze the batter out in the hot oil, in a pretzel shape to about two inches in diameter. Fry the jalebis until golden brown on both the sides. Transfer the fried jalebis into warm syrup. Let them soak in the hot syrup for a few seconds. Remove and serve hot.


Indian Dessert Recipes


200 g, rice

2 lt, Milk

½ tsp, Cardamom powder

6 strands, Kesar

¼ tsp, Nutmeg powder

200 g, Soft jaggery

2 tbsp, Almonds, chopped

2 tbsp, Pistachios, chopped

Method: Wash the rice and let it dry. Boil the milk for 15 minutes. Add rice and cook till the milk thickens and the rice is well done. Add cardamom powder, kesar and nutmeg powder. Mix in the jaggery and stir till it melts. Remove  from heat, garnish with chopped almonds and pistachios and serve hot.


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