Indian Sweets -are very famous in the World.

I think food not only needs to have nutritional value, but it also must tasty.

Is’nt it?

The taste is probably most important for the short-term for us rather than its actual nutritional value.

We’re always up for sweets -and recipes and at the end of every dinner, at any house, at least one person can be heard saying, “Kuch meetha ho Jaye?”,Wah!

Shinningyou Shares here Indian Sweets,Home Making Recipe and Home Cooking & Cooking Food, please check -it,now!

So the challenge we all face is trying to eat foods that are both- high in good Taste and having nutrients and taste amazing at the same time.

One cannot think well, love well, sleep well if one has not dined well, said by Famous Person And it is true.

We Indians are  very serious about Food.

And when it comes to sweet dishes then we take our food really- really very seriously!

We’re always up for sweets and at the end of every dinner or Lunch, at any house, at least one person can be heard saying, “Kuch meetha ho Jaye?”

 15 Indian Sweets that you should put on your “Food Bucket List” now.

1) Gulab Jamun

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Gulab Jamun came to our country from – Persia (Iran) when Muslim rulers started arriving in India and slowly establishing their dynasties here.

These sweets are made of khoya and which is ball-shaped milk powder. The khoya are deep-fried and dipped in a sugary syrup, which is usually flavored with saffron and rose water carefully.

Total time – 30 minutes

• Recipe Type – Dessert
• Cuisine -North Indian
• Yield/Serves – 12 to 14 pieces

Ingredients –

• Milk powder
• All purpose flour (Maida)
• Ghee/Oil
• Milk
• Curd/Yogurt/Butter
• Baking soda
• Chopped pistachios

For Sugar Syrup:

• Sugar
• Water
• Green cardamom pods
• Rosewater

The moment we think about Indian sweets then, we have to think definitely of hot Gulab Jamun dipped in sweet syrup.

Gulab Jamun is a classic Indian sweet popular all over the country and abroad also due to it’s taste.

It is made from balls of all-purpose flour that are deep fried and then dipped in sugar syrup for some time. It makes a super delicious dessert at the end of a meal.

2) Gajar Ka Halwa

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Gajar Ka Halwa or Carrot Halwa is a very famous Indian dessert item. It is prepared by cooking grated carrots in milk and sugar till it gains the consistency of a pudding.

Then garnished with sliced nuts.

You can enhance the flavor of the Halwa by adding a few saffron strands in it to make Yami-Yami Tastes!

Total time – 40 minute

• Recipe Type – Dessert/Snack
• Cuisine – Punjab, North India
• Yield/Serves – 2 bowls

Ingredients –

• Grated carrots
• Boiled milk
• Sugar
• Ghee
• Unsweetened Khoya (reduced milk)
• Cardamom powder
• Chopped nuts

The best thing about Carrot Halwa is that it is a one-pot dish that can be cooked in a pressure cooker, very nice!

The best way to get rid of the raw carrot smell is to sauté the grated carrots in ghee for 5 mins.

It is best- practice to do the entire cooking on the low to medium flame and to prevent the ingredients from sticking to the utensil and bring out the flavors.

3) Bengali Rasgulla

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Rasgulla is an extremely popular Indian sweets made from chenna (Indian cottage cheese) and are shaped in the form of bolls then soaked in light sugar syrup by special preparation.

The most important step in preparing Rasgulla is making the chenna and It is done by curdling milk and separating the cheese from the way.

The chenna is then mashed and shaped into balls manually.

Total time – 50 minutes

• Recipe Type – Dessert/Sweets
• Cuisine – Bengal/Odisha
• Yield/Serves – 20 small Rasgulla

Ingredients –

• Full fat milk
• Lime juice/vinegar
• Sugar
• Water
• Crushed pistachio
• And shaped into balls.

Sprinkle some coarsely crushed and chopped pistachio from the top and then your Rasgulla is ready to serve.

You can serve the Rasgulla hot or store it in the fridge for 2 to 3 days, no problem!

4) Rasmalai

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Rasmalai is a traditional Indian delicacy Super Sweet that has its origin in West Bengal.

Now  you can know the total process to make Rasgulla, Rasmalai is a cakewalk from here and, then prepare yourself.

Rasmalai is  Rasgulla type sweet and soaked in rich & creamy sweetened milk.

The dumplings and patties made from chhana and are soaked in malai (cream) and flavored with cardamom and saffron.

Total time – 1 hour

• Recipe Type – Dessert/Sweets
• Cuisine – West Bengal
• Yield/Serves – 6

Ingredients –

For Paneer:

• Milk
• Lime juice

For Malai:

• Water
• Sugar
• Paneer patties

For prepared Ras:

• Milk
• Sugar
• Cardamom crushed
• Saffron strands
• Almonds and Pistachios

• ---

5) Besan Ki Laddu:

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A ball-shaped sweet made from gram flour, ghee, and sugar and is Popular for its rich taste.

The Besan is roasted with ghee, to give that nutty flavor and once it turns golden brown, the sugar is added along with nuts and fried.

Then it cools down, the cooked Besan is shaped into medium-sized balls and some coconut or saffron.

• Besan Ki Laddu recipe
• Total time – 30 minutes

Recipe Type – Sweets/Snack

• Cuisine – Indian
• Yield/Serves – 8 pieces

Ingredients –

• Gram flour (Besan/Chickpea flour)
• Ghee
• Powdered sugar
• Saffron strands
• Cardamom powder
• Nutmeg powder
• Sliced almonds
• Sliced pistachios

Laddu is a famous traditional Indian sweet that is made with a wide range of ingredients.

The Besan Ladoo, for example, is made from Besan or chickpea flour that is roasted till golden brown, and then mixed with sugar and slices of nuts.  Then shaped into round balls.

The intense aroma of ghee, saffron, and cardamom makes it simply irresistible and good for appetizing.

Keep roasting till the dough turns golden brown and wait for emits a nice aroma. You can prepare to make the texture crispy by using coarsely ground chickpea flour instead of smooth gram flour.

6) Mishti Doi recipe

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Mishti Doi is prepared from boiling the milk in low flame in such a way until it is reduced to half and is made  thickened.

Later caramelized sugar and jaggery is added to evaporated milk then curd or yogurt is added as a starter.

After adding the starter, it left for fermentation in a dry warm and place which yields thick sweet yogurt or called mitha dahi.

Being an East Indian, curd or dahi is a must milk product in my day to day diet.

Typically our meal ends with curd rice or just by consuming plain thick yogurt on a daily basis.

Basically, it helps to lower the temperature of our body after consuming heavy spicy food and immune ourselves.

Once in a while, I try to make this sweet dahi or Mishti Doi recipe and serve ourselves as dessert and found healthy and tasty.

It is so addictive and trusts me that you would love to have it daily.

While the Bengali Mishti Doi recipe is extremely simple, yet I would like to mention some tips and recommendations here.

Firstly, always use thick full cream milk for this recipe otherwise the curd or yogurt would not be that much of thick.

Secondly, I have added brown sugar in this recipe, alternatively, you can use white sugar or jaggery or as per your wish.

Finally, fermentation should be done in a warm & dry place and then do not disturb it while mixing.

Alternatively, you can also keep it in a pre-heated (just preheat and turn off) oven to hasten the process in short.

7) Jalebi

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Jalebi is very popular Indian sweets  as a street food.

And is prepared by deep frying a flour batter in oil and then soaking them in sugary syrup.

It can be served both warm or cold.

The crispy and crunchy texture of the Jalebi with its sweet and juicy combination makes you fall in love with the taste instantly.

You can eat it alone or with crud.

Total time required – Overnight fermentation and Cook time 40 minutes only.

• Recipe Type – Sweets/Snack
• Cuisine – North Indian
• Yield/Serves – 15 pieces

Ingredients –

• All-purpose flour (Maida)
• Corn flour
• Thick curd
• Cooking Soda
• Ghee
• Yellow food color
• Oil
• Ghee

For Sugar Syrup:

• Sugar
• Water
• Lemon juice
• Yellow food color
• Rose essence/Elaichi powder (optional)

Here, the main trick lies in preparing and fermenting the dough and which gives you crunchy and crispy texture to the Jalebi.

The active cultures in the curd help to make the dough light and fluffy and can replace ghee completely with oil if you want to keep it -low in calories.

8) Sandesh recipe

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The Bengalis are known for their love of sweetmeats and Sandesh is one of West Bengal’s most popular Sweet.

Sandesh is traditionally made from chenna and sugar.

Like any other Bengali sweet, even this sweet is a milk based sweet from curdled milk or chhana and then mixed with sugar before shaping it oval or round.

Sandesh sweet is also known as pranahara in Bangladesh and would be softer as compared to our Indian version.

The other variation which also includes cream based sweet and is popularly known as malai Sandesh or malai Sandesh recipe.

Always use full cream milk for any type of Bengali milk based sweet recipe.

Lastly, you can prepare flavored Sandesh recipe by adding chocolate, mango pulp, vanilla, and even coffee flavored recipe and get tasty…

• 250 gm ghee
• 1 1/2 cup Water
• 1/2 teaspoon crushed lightly green cardamom
• 1 1/4 cup all-purpose flour
• 2 1/2 cup sugar
• 2 tablespoon milk

• ---

9) Kaju Barfi

Indian Sweets     https://shinningyou.in/                                                                                  Kaju Barfi or Kaju Katli is an extremely popular Indian dessert recipe that requires only just two basic ingredients – cashew nuts and sugar. You can add other ingredients such as saffron (Kesar), rose petals, ghee and pistachios for more flavoring. It makes a wonderful festive treat and can be served to family and friends during Diwali or any festival.

Total time – 20 minutes

• Recipe Type – Dessert/Sweets
• Cuisine – North Indian
• Yield/Serves – 12 to 15 pieces

Ingredients –

• Cashews/Kaju
• Sugar
• Water
• Ghee/Coconut oil
• Chopped rose petals (Optional)

One of the most important things to remember that while preparing Kaju Barfi is the consistency of the powdered cashew and sugar syrup which combine to create the cashew dough.

10) Soan Papdi

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Soan Papdi is also a sweet that has a uniquely flaky texture and that melts in your mouth almost like cotton candy.

The Turkish Pismaniye comes close in comparison to this super Indian dessert.

Gram flour is a key ingredient to making of Soan Papdi, which involves a very elaborate preparation process.

How to make Soan Papdi?

Step 1

Soan Papdi is a delicious sweet and light dessert recipe.

This can be prepared at home easily without putting hard efforts and guidance.

Here’s how you go about preparing this delicacy at home with some very easily available ingredients.

To begin with, taking a large bowl and sift gram flour and all-purpose flour together and proceed.

Step 2

Now take a heavy saucepan and heat it over moderate flame.

When the pan is hot enough then add some ghee slowly.

Add some flour mixture to the pan and roast on low flame till it turns into light golden.

Then Keep aside to cool a little and, stirring occasionally.

Step 3

Prepare syrup simultaneously and then  make syrup out of sugar, water, and milk.

Bring syrup to 2 1/2 thread consistency.

Pour the sugar syrup at once into the flour mixture slowly and beat well with a large fork till the mixture forms threadlike flakes.

 Step 4

Pour into a greased surface or thali then roll to 1inch thickness lightly but constantly.

Sprinkle the Elaichi and gently press down with palm for getting fregnance.

Let it cool and then cut into 1inch squares.

Then wrap individually into square pieces of thin plastic sheet one by one.

Store in an airtight container and serve it.

11) Bengal Famous Cham Cham

Chamcham is a traditional Bengali sweet and is  prepared with freshly prepared chena.

After boiling Chamcham then cool it completely and stuff it with your favorite filling.  The Chamcham is more delicious than normal rasgullas.

Ingredients for Bengali Cham Cham:

• Milk – 1 liter (5 cups)
• Lemon juice – 2-3 tbsp (2 lemons)
• Sugar – 2 cups (450 grams)
• Ararat – 1 tbsp

For stuffing:

• Mawa – ¼ cup (60 gram)
• Cardamoms – 3-4 (peel and make powder)
• Powdered sugar – 2-3 tbsp (30 grams)
• Pistachios – 7-8 (thinly sliced)
• Kewada essence – 2-3 drops
• Yellow color – less than 1 pinch

How to make Bengali Chum Chum?

How to make chena:

Take milk in any utensil and place it on flame for boiling low flame. When the milk starts boiling then turn off the gas and lets it cool down (it should be 80% hot).

Add water in the lemon juice. Add a little amount of lemon juice at a time in warm milk. You found that Milk will start to coagulate.

Stop to adding lemon juice when milk coagulates completely.

Now strain the coagulated milk in any muslin cloth and then place the cloth on top of sieve and pour milk on the cloth.

All water will get collected in the utensil which kept bellow  and chena will be collected on the top portion.

Pour some cold water on the chena and wash it nicely two-three times. With this process, chena will become cool and lemon flavor will get washed.

How to boil Chamcham?:

Firstly, Mix 2 cup sugar and 4 cups water in a pressure cooker and place it on flame for heating.  Meanwhile, you make Chamcham from chena.

Now-Divide chena in 8 equal parts and, take one part then bind it nicely like a ladoo.

Then give Chamcham an oval shape and place it on a plate.

Likewise, you can prepare all Chamcham balls.

Now sugar-water has started boiling in a pressure cooker and check it properly.

Add all prepared Chamcham one by one in boiling water and Cover the pressure cooker with lid.

When it whistles for once then reduce the flame slowlyand cook Chamcham for 7-8 minutes.

Now turn off the gas and place the cooker in any utensil carrying cold water, so that it becomes cooled quickly or place it under the water tap.

Now Open the pressure cooker and take out Chamcham in any big bowl along with sugar syrup.

Stuff Chamcham when it cools down completely, check it.

How to stuff Chamcham?:

Take Peel cardamom and make powder. Mash mawa very finely with the help of a spoon and  Add powdered sugar and cardamom and really well. find-Stuffing is ready!

After soaking Chamcham for 3-4 hours and cooling it down then take it out from sugar syrup.

Now-Chamcham has become cold, sweet and hard. Take it when Chamcham and slit it from center keeping it joint from one side.

Keep Chamcham in one hand and stuffing it with another hand and Garnish with 5-6 pistachios pieces.

Likewise, stuff all Chamcham and get  ready to serve. You can serve them as it is or places them in the freezer and then serve.

Store Chamcham in the freezer for 7 days or more and enjoy eating.

Suggestion:

• Make stuffing as per your taste like and make a fine paste of cashew nuts, malai, rabdi, anjir or dates and make dry fruit stuffing.
• For making mawa stuffing, roast the mawa or microwave it and as this increases the shelf life and taste of mawa.

• ---

12) Kalakand

Kalakand is considered a delicacy among Indian sweets and it is mainly prepared during festive occasions such as –Diwali, Holi or Navratri. Kalakand is basically a milk-based fudge that has a soft, rich and creamy texture and taste.

The combination of chenna and khoya is sweetened with sugar & make flavored  with cardamom.

Total time – 3 hours 15 minutes

• Recipe Type – Sweets/Dessert
• Cuisine – Rajasthan
• Yield/Serves – 8

Ingredients –

• Milk
• Chenna (coagulated milk solids)
• Khoya (reduced milk)
• Ghee
• Sugar
• Cardamom powder
• Pistachios/Almonds

This is more or less a healthy dessert recipe and that makes use of milk products that are packed with calcium, protein and other nutrients.

You can reduce the amount of ghee and substitute sugar with stevia to keep in healthy and maintain low in calories. This is a perfect dessert for diabetics, Check it.

13) Ghevar recipe

An unique and crisp traditional Rajasthan dessert recipe prepared mainly from Maida and sugar syrup, grab it today!

Basically, it is a disc-shaped tasty sweet cake with porous texture and is mainly served by dipping it in sugar syrup or topped with milk Rabdi.

This classic Indian super sweet recipe is mainly prepared during a festival like Teej or Raksha Bandhan or during the winter or rainy season at North India.

The local halwai or the ones prepared in the store is made using special disc-shaped equipment on a large scale and hence the confusion about its feasibility to make with household utensils for better taste.

However, the same quality of ghevar can be prepared easily in a home with a good density and deep pan.

In other words, the ghevar batter is poured into such pans at a regular interval and filled with hot oil.

Note that the quantity of batter has to be approximate of 2 tbsp and has to be poured carefully at a height of 8-10 cm. otherwise, you may miss the porous texture to ghevar and also it may stick to the bottom.

During the entire frying process make sure that it has to float and not settle at the bottom.

Furthermore, some tips -firstly, I would heavily recommend for sieving the Maida or plain flour before proceeding with the batter preparation.

Secondly, make sure to rub the ghee with ice until it reaches a thick cream like consistency.

Basically, this step ensures to incorporate air bubbles with the batter and helps to attain the porous texture systematically.

Lastly, the ghevar sweet can be served with myriad options and it can be served plain with basic sugar syrup. Or perhaps with mawa, rabri, malai, dry fruits, kevra and also sil1 1/4 cup Gram flour (Besan).

• 250 gm ghee
• 1 1/2 cup Water
• 1/2 teaspoon crushed lightly green cardamom
• 1 1/4 cup all-purpose flour
• 2 1/2 cup sugar
• 2 tablespoon milk

• ---

14) BALUSAI

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Well making balushahi is very simple but there are only a few things that you have to keep in mind.

Initially, I had a few issues when I had first time make the recipe but I guess it was the second or the third time only that I was able to decode the perfect balushahi …

I hope you like this recipe and have a very happy and safe festive season for you.

Ingredients To Make The Dough:

• All-purpose flour – 250 gm / 1 Cup
• Clarified butter – 80 ml (A little less than half Cup)
• Water – 80 ml
• Baking Powder – ½ tsp
• ½ tsp Salt

Ingredients To Make Sugar Syrup:

• Sugar – 2 Cups ( 500 gm )
• Water – 1 Cup
• Cardamom – 5 -6
• Saffron – one pinch

• ---

15) Rice Kher Recipe

Indian Sweetshttps://shinningyou.in/                                                                                  There is a lot of different milk-based puddings in India and Kher which is one of the most-loved among them.                               It is made by boiling rice and with milk and sugar and later garnished with saffron, elaichi, cardamom, dry fruits, and nuts. Kher, phirni and Payasam are all different variants of Indian milk puddings. In South India, rice is replaced with vermicelli and this super dish is called seviyan.

TOTAL TIME25m

• PREP TIME10 m
• CALORIES323

How to make Rice Kher

 Step 1

To start with, soak the almonds overnight and slice these nuts on a clean chopping board and keep them aside until needed again.

If you like the roasted taste then you can dry roast in a non-stick pan.

Step 2

Keep a pressure cooker on medium flame and add milk in it and Allow the milk to come to a boil, then add rice in it followed by cardamom and sugar.

Using a spatula, then mix all the ingredients properly.

If you want your Kher to be healthy you can replace sugar with sugar-free or stevia and another ingredient.

Step 3

Cover the pressure cooker with a lid and allow the mixture to be cooked on a medium flame for 10 to 12 minutes only. Once done, do not immediately open the cooker rather you allow the steam to first escape from the cooker.

Step 4

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After that open up the lid and reheat the milk mixture, take it in the pressure cooker on high flame.

Cook until a thick and creamy consistency is obtained then Serve fresh and hot!

You can garnish this valuable recipe with chopped raisins, saffron strings, sliced almonds, and nuts.

Saffron adds into a beautiful tint to this amazing recipe and adds on to the flavor.

You can read here also-https://en.wikipedia.org/wiki/List_of_Indian_sweets_and_desserts

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