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Best 20 Most Popular INDIAN SWEET DISHES PDF
Best 20 Most Popular INDIAN SWEET DISHES PDF
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viaindiankitchen.com/2020/07/indian-sweet-dishes.html
Indian Sweet Dishes (Mithais) are legendary for its uniqueness, variety, and
irresistible taste. You might have tasted many puddings, muffins, desserts, or sweet
dishes but once you have tasted any of the Indian Sweets (Mithai), you surely would
not want to go back to any other confection what so ever.
Since India unifies many cultures, traditions, and cuisines thus, the cooking style and
ingredients vary from one sweet to another.
The varieties of Indian Sweets Recipes are vast and there is a sweet dish for every
occasion, may it be Festivals, Marriages, Birthdays, Functions, etc., you may get Indian
mithai such as Badam-ka-Kheer, Gajar-ka-Halwa, Gujia, Gulab Jamun, etc. in different
shapes, colors, sizes, and flavors, having their own importance and relevance.
In every celebration, it is essential to make sweets as a part of the meal. It is a very old
saying that any Indian meal is incomplete without proper mithai or Indian Sweets,
they signify Happiness, Prosperity, Love, and Affection.
Master the Art of Top 20 Indian Sweets Names with these Simple & Easy
Recipes.
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Rich in Nutrition Indian Dessert Badam Ka Halwa .
Almonds(Badam) - 1/2 Kg
Sugar - 2 cup
Ghee - 1 cup
Milk - 1cup
Step-01:
Take a bowl filled with hot water and place the badams in it for an hour or more.
Step-02:
Peel the skin and grind them using milk instead of water into a fine paste.
Step-03:
Mix water and sugar to form a syrup and then boil the mixture till it reaches a
consistency of one string.
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Step-04:
Then add the badam paste mix well and continue cooking until it thickens, and now add
Kesar color.
Step-05:
Keep the flame low and add ghee slowly by stirring studiously.
Your Badam Halwa is ready, Serve hot Indian Sweets Badam Halwa.
Almonds(Badam) - 1cup
Sugar - 1 cup
Saffron(Kesar) - 3 strands
Step-01:
Take a small bowl of chilled milk, add saffron, and keep it aside for some time.
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Step-02:
Step-03:
Remove the skin and grind the almond into a paste with milk.
Step-04:
Step-05:
Add sugar and keep stirring, then add the remaining milk.
Step-06:
Step-07:
Add the soaked saffron and enjoy Badam Kheer hot or cold accordingly.
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Ingredients for Bengal Gram Payasam:
Step-01:
Wash Bengal gram dal properly and soak it in water for about half an hour.
Step-02:
Grate coconut and add 1/4 cup of water, mix in a blender until the mixture turns milky,
strain coconut milk.
Step-03:
Boil the Bengal gram in about 1/2 cup of water till it becomes soft, then add jaggery and
blend well, until it melts.
Step-04:
Pour the coconut milk on it and keep cooking, till it turns thick, add ghee and
cardamom to it and stir properly.
Your Bengal Gram Payasam is ready, Enjoy Bengal Gram Payasam hot or cold as
desired.
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Ingredients for Besan Burfi:
Sugar - 1/2 kg
Ghee - 1/2 kg
Water - 1 cup
Step-01:
Fry gram flour (besan) in ghee on low flame till it becomes a little dark and ghee
separates.
Step-02:
Add sugar and water and prepare sugar syrup by boiling the mixture, then pour it into
fried besan and mix well.
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Step-03:
Gently pour this mixture into a greased tray, top with pistas, almonds, and silver vark.
Step-04:
Let it cool, cut Besan Burfi shapes (cubes or squares or diamond) as desired.
Sugar - 2 cup
Almonds - 2 teaspoon
Raisins - 2 teaspoon
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Step-01:
Heat the ghee in a pan, add gram flour and roast it on a low heat stirring continuously
till it turns light brown.
Step-02:
Allow it to cool, then add sugar, powdered cardamom, and mix it well, then add
chopped raisins and almonds.
Step-03:
Sugar - 2 cup
Cashewnuts - 10
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Raisins - 1 teaspoon
Cardamom - 5
Saffron - 3 strands
Milk - 1 tablespoon
Step-01:
Step-02:
Add 1/4 cup water to sugar, heat until it reaches 1/2 thread consistency.
Step-03:
Step-04:
Add soda and water to gram flour, and make a paste, without any lumps.
Step-05:
Heat Ghee in a kadhai, our gram flour in boondi maker and fry boondi till light yellow.
Step-06:
Fry cashew and raisins and add to sugar solution along with boondi and mix well.
Step-07:
Let it cool, make Boondi Ladoo (Laddo) (Laddu) by squeezing the boondi in your hands.
Note:
When making sugar syrup, add a few drops of milk. The Impurities will
form on the surface in a layer, discard it.
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Ingredients for Coconut Burfi:
Khoya - 1/4 Kg
Coconut - 1/4 Kg
Sugar - 1/2 Kg
Ghee - 1 tablespoon
Water - 2 cup
Step-01:
Step-02:
Heat ghee on low flame, add khoya, ground coconut, cardamom, and roast them lightly.
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Step-03:
Heat sugar with water to make sugar syrup of one string consistency.
Step-04:
Now stir the coconut mixture into the hot sugar syrup.
Step-05:
Grease the plate and spread the prepared mixture evenly over the plate.
Step-06:
Step-07:
Now with the knife, cut Coconut Burfi into desired shapes.
Bananas - 2 no's
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Oranges - 2 no's
Saffron - 3 strands
Salt to taste
Step-01:
Mix the sugar, pepper, red chili powder, salt, and curd together.
Step-02:
Step-03:
Dissolve the saffron in a teaspoon of water and sprinkle it over the dish before serving
Fruit Kheer.
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Ingredients for Gajak / Gajjak:
Step-01:
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Melt sugar in a wide pan of medium flame, add lemon juice, kewara essence, khoya,
kharbuje ki giri to form a dropping consistency mix.
Step-02:
Add all the dry fruits into the sugar mixture, along with the ghee and spread evenly.
Step-03:
Place the mixture on a thali preferably a plastic one to set, then cut it into a square,
round or rectangular pieces.
Milk - 1litre
Khoya - 1/4 Kg
Sugar - 2 cup
Ghee - 2 4 tablespoon
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Almond - 2 tablespoon
Cashewnuts - 3 tablespoon
Raisin - 2 tablespoon
Step-01:
Put milk and grated carrots in a heavy base kadhai and bring it to boil.
Step-02:
Continue cooking on medium flame by stirring studiously till the milk is dried up.
Step-03:
Add sugar, cardamom powder, almonds, cashew nuts, raisins, melon seeds, and stir
continuously for 10 minutes.
Step-04:
To the above mixture add ghee, khoya, and stir well, then cook on low flame until ghee
starts separating.
Step-05:
Garnish with almonds, cashew nuts, and silver vark (foil) and enjoy hot Gajjar Halwa.
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Ingredients for Gond Ka Pagg:
Step-01:
Heat ghee in a pan and add Gond crystals into it and fry them till they puff from all
sides.
Step-02:
Sprinkle the sugar after the pan is taken off the fire but still a little hot and stir it very
well.
Step-03:
Khoya (Mawa) - 1 Kg
Oil - 6 tablespoon
Step-01:
Mix the 6 tablespoons of oil with maida, now add water and make into a soft dough and
cover it with a damp cloth.
Step-02:
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Fry the khoya till it is of light brown shade, then add raisins, sugar, and almonds and
mix well to blend all the ingredients, roast for some time, and allow it to cool.
Step-03:
Now roll the kneaded dough into chapati shapes but a little thicker and a little smaller in
size.
Step-04:
Fill half of the round with the khoya mixture and seal it tightly with the other half,
twisting the edges inwards.
Step-05:
Deep fry the gujias in oil, till they turn golden brown, then shift them kitchen napkins to
drain off the excess oil.
Bisquick - 1 cup
Sugar - 2 cups
Cardamom - 3 no's
Butter - 4 tablespoon
RoseWater - 5 drops
Curd/Yogurt - 2 tablespoon
Milk - 1/2cup
Step-01:
Heat butter, add Bisquick, carnation powder and curd/yogurt and mix well.
Step-02:
Knead well to make a smooth dough, cover and let it rest for around half an hour.
Step-03:
Divide the dough into 15 parts round shape like a small ball.
Step-04:
For sugar syrup boil the water and sugar, add cardamom and simmer for 20 minutes.
Step-05:
Preheat the oil and deep fry the balls in it until they turn golden brown.
Step-06:
Place the fried balls into hot sugar syrup to soak for 1 hour or until they swell double in
size.
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Ingredients for Imarti:
Ghee/Oil to fry
Step-01:
Soak urad dal overnight in plenty of water, wash and drain and grind to a fine thick
batter, then add water slowly, color and mix well to blend well, after beating the
mixture till they become fluffy, keep it aside for 3 hours.
Step-02:
Make sugar syrup of one string consistency, add cardamom powder to the syrup.
Step-03:
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Form imartis in the hot ghee using a piping bag or cloth with a tiny hole.
Step-04:
The shape of imartis is a combination of rings, first, make a big ring, then form small
ringlets all along the big ring in sequence.
Step-05:
Reduce the flame, flip it once to turn crispy, then remove from ghee, drain and place it
in hot sugar syrup.
Step-06:
Keep it there for 3 minutes so that the syrup is nicely soaked in, then drain the imarti,
and repeat the procedure for balance batter, make 5-6 imartis at a time, depending on
the size of the frying Kadai.
Curd/yogurt - 2 tablespoon
Sugar - 3 cup
Rosewater - 1 tablespoon
Step-01:
Add semolina or rice flour, all-purpose flour, curd, baking powder with enough water in
a ceramic container, and whisk very well, ensure no lumps are formed and set it aside
for 3 to 4 hours for fermentation.
Step-02:
Melt sugar and boil with enough water to form a thick one string consistency syrup.
Step-03:
Add cardamom powder along with saffron Just before the syrup is ready.
Step-04:
Heat oil in a deep kadhai and using a piping bag or cloth with a tiny hole pour the batter
in oil to form a coil shape.
Step-05:
Then deep fry on both sides till they turn golden and crisp.
Step-06:
Remove from the kadhai and place it over kitchen napkin to drain excess oil and then
immerse them in the sugar syrup.
Step-07:
Let it rest in sugar syrup for at least 10 to 12 minutes so that they completely soak the
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sugar syrup.
Step-01:
Boil half the milk and add the citric solution as it comes to boil, turn off gas, stir gently.
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Step-02:
When the paneer separates sieve through a muslin cloth, pressing out excess water.
Step-03:
Take the balance milk in a deep pan and half boil it, then add paneer and continue
boiling on medium flame till the mixture thickens, keep stirring continuously
throughout the process.
Step-04:
Add the sugar, stirring all the while on medium flame till it softly thickens into a lump.
Step-05:
Pour mix into a greased tray, and sprinkle the chopped nuts and cut into 1"x1" pieces.
Cashewnuts - 1/2 Kg
Sugar - 1/4 Kg
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saffron - 5 strands
Step-01:
Take a bowl of water and soak the cashew nuts for 2 to 3 hours.
Step-02:
After draining the water grind the cashew nuts into a very fine paste.
Step-03:
Step-04:
Step-05:
Then on a flat surface place a butter paper and pour the mixture on it and place another
butter paper on it.
Step-06:
Roll it with a rolling pin, then remove the butter paper from the top and place silver
vark.
Step-07:
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Ingredients for Kheer:
Milk - 1 liter
Almond - 2 tablespoon
Cashewnuts - 2 tablespoon
Raisin - 1 tablespoon
Pistachios - 1 tablespoon
Sugar - 1 cup
Step-01:
Add cardamom, rice, milk in a pan, and let it boil, then simmer gently until the rice
becomes soft and the grains start to break up.
Step-02:
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Add chopped cashew nuts, almonds, pistachios, saffron (soaked in 1 teaspoon of milk)
and raisins and simmer for 5 minutes.
Step-03:
Add sugar and keep stirring until completely dissolved, then remove from the heat.
Note:
Take condensed milk, evaporated milk, and whipped topping in a blender along with
pieces of bread and blend until smooth.
Step-02:
Pour the mixture into a baking mold or ice cube trays, sprinkle cardamom and keep in
the fridge overnight.
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Step-01:
Step-02:
To check if the jaggery syrup has achieved the correct consistency, add a few drops of
the mixture into a bowl of water and it should solidify immediately.
Step-03:
Add roasted peanuts, dry coconut flakes, puffed rice, cardamom powder and mix well in
the jaggery syrup to blend, keep it aside for a few minutes to cool.
Step-04:
Grease your palm with oil or ghee and roll into balls when the mixture is still a little hot.
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