Top 10 Demanding Indian Dessert

Indian dessert is the most precious food item. Without it the dinner is incomplete. This Indian dessert gives you an experience of the wonderful flavors of India.

Gajar ka Halwa

carrot halwa

Firstly, peel the skin of the carrot and grate.

Take a pan and add ghee on medium heat and add grated carrot and saute.

Saute till it’s color and then add milk and stir well. Cook until milk reduces. Then add sugar and mix well till sugar dissolves.

Cook halwa until it spreads oil from the sides.

Turn off the flame and add khoya and cardamom powder and dry fruits.

Enjoy Gajar ka Halwa.

 Vermicelli Payasam

     semiya-payasam

Take a pan and add ghee then add cashew nuts and roast it until golden brown.

Then add vermicelli and saute and add milk, sugar, cardamom powder.

Stir well and cook well till its consistency becomes thick.

Vermicelli Payasam is ready to serve in a bowl topping with raisins and nuts

 Gulab Jamun 

 gulab jamun

Firstly, take gulab jamun powder in a bowl and add milk as required to make a soft dough.

When the soft dough is ready then cover it and rest for ten minutes.

Take a pan and pour 2 cup sugar and 1 cup water and stir well and dissolve sugar. Add 2 cardamom and saffron.

Boil for 5 minutes or until 1 string consistency is made. And turn off the flame and 1 tbsp lemon juice and let it cool down. 

Now make small gulab jamun balls and make sure that there are no cracks in the ball.

Then heat a pan with oil or ghee and fry the ball at low flame until the jamuns turn golden brown.

Drain off and transfer the Jamun into the hot sugar syrup and cover and rest for 2 hours until Jamuna absorbs sugar syrup.

Yummy gulab jamun is ready to eat.

Shahi Tukda

        shahi-tukda

Take a pan and add oil to heat on medium flame.

Then take the bread and cut it in triangle shape or square shape.

Fry it in oil until its color becomes golden brown.

Take a pan and pour 1 cup sugar and ½ cup water and stir well and dissolve sugar. 

Boil for 5 minutes or until 1 string consistency is made. And turn off the flame and let it cool down.

Then pour the fried bread slices into this sugar water. And after 1 minute remove the bread slices from sugar water.

Then put it on a plate and garnish it with chopped dry fruits and khoya.

Shahi tukda is ready to serve and eat.

 Sandesh 

                                  sandesh-sondesh

Take the paneer on a plate. Knead with the knuckles of your palms.

Gather the whole mixture at intervals and then again continue to knead till the mixture becomes smooth and less granular.

Add jaggery and sugar and knead again.

The jaggery and sugar both will melt and release moisture in the mixture.

Add this mixture to a nonstick pan and stir continuously and cook on low flame.

First, the Sandesh mixture will have a smooth and molten consistency.

Now the moisture would begin to dry up and the mixture would start coming together.

Let the mixture cool and then knead the mixture again to get a smooth consistency.

Now you give shape in the round and garnish with dry fruits and serve.

 Phirni

Phirni

Soak basmati rice for 30 minutes and then remove the water and blend the rice to make a paste.

Now take a pan and add 1-liter milk and stir occasionally on low flame until the milk becomes thick.

Then add rice paste and stir well until there are no lumps. And cook till the rice gets cooked completely.

Then add sugar and saffron and mix well till the milk thickens and turns creamy.

Add cardamom powder for aroma and turn off the flame. And garnished with dry fruits.

Phirni is ready to serve.

 Kaju ki Barfi

kaju ki barfi

Firstly, take cashew in a blender and blend it into a fine powder. The cashew will release oil and turn into a paste.

Take a pan and pour 1 cup sugar and ½ cup water and stir well and dissolve sugar. 

Boil for 5 minutes or until 1 string consistency is made. Then add powdered cashew and mix well and stir continuously until mixture is combined and smooth paste is formed. 

Now add ghee and cardamom powder and mix well.

Transfer the mixture to a greased plate with ghee.

Now grease the upper area of cashew dough with ghee and apply for silver leaf or silver work.

And then cut into diamond shapes and Kaju ki Barfi is ready to eat.

Custard

Custard

Take a pan and pour milk in it and then boil on medium heat.

Then add sugar and cook until sugar is dissolved.

Then take a bowl and pour 3 tablespoons of milk and add 4 tablespoons of custard powder and mix well.

Now add a mixture of custard powder in boiling milk and stir continuously.

Make sure there are no lumps and stir well.

Now aside from this for cooling down. And cut all fruits that you want to add in custard-like grapes, apple, banana, etc.

Now add fruits in custard and serve it chill.

Suji Halwa

suji-halwa-recipe

Heat a pan, add ghee and add suji and fry it till its color becomes golden.

Then add sugar and water as required and cook well.

Now add ghee cardamom powder, dry fruits then turn off the flame.

Suji Halwa is ready to serve.

Nariyal ki Barfi

nariyal barfi

Firstly remove the cover of coconut and grate coconut.

Then add some ghee in a pan on medium-low flame then add grated coconut.

Now stir and roast until its color becomes golden.

Then add a cup of milk and stir well and add sugar and khoya and stir well until it becomes thick. 

Add some cardamom powder, it gives a beautiful aroma to Barfi.

Now transfer this to the greased pan and press down with a spatula and sprinkle some dry fruits.

Leave it to cool down for a set and then cut the Barfi to squares.

Nariyal ki Barfi is ready to serve.