Great Indian Desserts

A warm Welcome!
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All of you bloggers and food lovers would surely wish to end important meals with the cuppa dessert to make a food-style statement to your esteemed guests; or just to satiate a sweet tooth, or bring to close a scrumptious dinner shared with your loved ones with a smile on their face.

So, here goes an invitation to all of you!!

This means you are not only invited to savor some of these spring/summer delicious desserts, that are mostly Indian in nature; but you can feel comfortable wherever in the world you are and right in front of your computer to jot down these home-made recipes to make at your own convenience in your very own kitchen. Yeah! I assure you it’s going to be as easy as making a pudding, pie, tart or a cup-cake.

Yes, but one thing that can be a turn-off is the richness of ingredients that are used in their preparation. But don’t worry##

Almost all of the chosen desserts are mostly prepared during this time of the year at home, when the sweltering heat in this region has a natural tendency to melt away all calories and burn fats of all kinds, wherever stored $#@*% without even needful of going to a gym.

In return, what the lover of food wants is to intake more of their variety, without fussing over weight gain, and give a royal treatment to the taste-buds during this season. After all, Indian hospitality is known for its royalty, isn’t it?

Come along, as I place a platter of home-made desserts to your menu and you can chose accordingly whenever you feel like preparing them in your own kitchen. All the recipes are prepared in a jiffy few minutes and the ingredients are easy available in the market; if they are not available, you don’t need to stress: just ignore it and the dish will still taste as best as it originally does. What goes in its preparation is your love and not the actual ingredients. So stir up some affection, love and care and get ready to be praised!!

To start with

* Sheerkhurma

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INGREDIENTS

Milk 1 ltr, dry fruits (like almonds, pistachios, cashew or nuts) clarified butter 2 tbsp, cardamom grinded to powder 4/5 , rose water, saffron leaves (if available) and handful of vermicelli and sugar according to taste

PREPARATION METHOD

Take a deep vessel and put it on a low flame. Add the clarified butter and cardamom powder, then add sugar, and dry fruits to saute. Pour the milk, add rose water to it and lastly add the Vermicelli sticks so that they become just a bit soft and porous in the milk. Bring it all to boil for 5/7 minutes

The entire cooking time is 15 minutes. Keep stirring all the time. In the end, if you feel you need more sweetness, add a little more of the powdered sugar and stir it.

SERVING SUGGESTIONS

Take small bowl like a soup bowl and garnish it with saffron leaves or with rose petals. Serve warm or cold whichever way you like.

* Sevaiyyan (Vermicelli)

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INGREDIENTS

Take Vermicelli packets available in retail stores- 250g, milk 1 cup and take a tablespoonful of milk separately to dissolve few saffron strands in it for aroma and color, sugar as per taste, clarified butter 1tbsp, cardamoms 3 to make its powder, dry fruits like almonds, pistachios, cashew or nuts

PREPARATION METHOD

Take a deep vessel and put it on a low flame. Add the clarified butter and sprinkle the grinded cardamom powder with sugar and milk and keep stirring. Add the vermicelli sticks now. This will bring it to boil with the milk and stir. Keep it on low flame and cover it to cook for 10 minutes. Add the saffron and milk mixture and cover it for another 2/3 minutes.

The entire cooking time is 15 minutes.

SERVING SUGGESTIONS

Take rounded bowls to serve and garnish it with silver foil and some sliced pistachios on it. Serve warm.

* Carrot Halwa

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(Halwa, literally means Pudding is a classic Indian dessert and its style of cooking is copied in similar manner with other fruits/veggies)

INGREDIENTS

Grated carrot 2 cups, milk 3/4cup, condensed milk 3 tbsp, sugar 2-3 tbsp., clarified butter 2/3 tbsp, cardamom powder 1/2 tsp, few almonds, raisins and cashew nuts

PREPARATION METHOD

In a deep bottomed pan, heat clarified butter, then add carrots and sauté for few minutes on medium flame. Add milk and mix sugar and stir well. Cook till the milk is absorbed for 15 minutes. Now combine the condensed milk in it and stir till it leaves the sides of the pan. Add the cardamom powder. Mix well.

Serve hot or cooled. Garnish with roasted almonds, cashew nuts and raisins.

* Bitter gourd Halwa

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INGREDIENTS

Bitter gourd grated 2 cups, milk 3 cups, condensed milk 3 tbsp, sugar 2-3 tbsp., clarified butter 2/3 tbsp, cardamom powder 1/2 tsp, few almonds, raisins and cashew nuts

PREPARATION METHOD

Firstly , boil the grated gourd in water till its color changes a bit. This is done to remove its bitterness, then after the water turns brownish, strain it from the vessel and drain excess water from the gourd. In a deep bottomed pan, heat clarified butter, then add grated bitter gourd to it and sauté for few minutes on medium flame. Add milk and mix sugar and stir well. Cook till the milk is absorbed for 15 minutes. Now combine the condensed milk in it and stir till it leaves the sides of the pan. Add the cardamom powder. Mix well.

Serve hot or cooled. Garnish with roasted almonds, cashew nuts, pistachios and raisins.

*Gulab Jamuns

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(GJ are fried milk balls immersed in sugar syrup and are well known as Classic Indian Dessert)

Milk powder 200gm, all purpose flour – 50 gm, baking powder 1/2 tsp, clarified butter, sugar 300 gm, water 250 ml, rose water 2 tbsp

Preparation method :

Heat a cooking vessel. Make sugar syrup by dissolving sugar in water. Dont let it boil & turn brown. Add rose water into it and syrup is ready.

In another bowl mix milk powder , flour & baking powder.Knead dough adding little bit of water.Make small balls from the dough.

Deep fry in medium heat using clarified butter .Turn frequently until golden brown.

Put the fried balls in sugar syrup. For best results keep it in sugar syrup for a day.

Decorate with pistachio or almond. Serve warm in a cup. Yummy but fattening also!! So have one ball at a time and keep the rest in the fridge as they can be stored for over a month. After lunch (which is more appropriate time) take one out of the tin and warm it for 15 secs before eating.

Hope you will enjoy preparing them as much as i liked trying them out in my kitchen. Do let me know how they turn out as a first-time experience to an Indian Dessert.

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