– Indian Sweets Names –
If you’re looking to fulfill your sweet taste, India is the place to go! Don’t worry about counting calories. You’ll want to try as many Indian desserts as you can.
The majority, however, shows little resemblance to western confections. This guide will clear up any ambiguity, so you’ll know exactly what to order and may eat to your heart’s (and stomach’s) content.
what are Indian sweets?
They are Indian desserts and sweets, often known as mithai, which are an important part of Indian cuisine. When it comes to food, we recognized Indians for their particular flavor and willingness to try new things.
Most are based on milk products in the eastern region of India, for example.
They flavor many with almonds and pistachios, spiced with cardamom, nutmeg, cloves, and black pepper, and adorned with nuts, gold or silver leaf, or both.
Types of Indian Sweets Names
India’s version of ice cream is kulfi. However, because they do not whip it before freezing, it is significantly creamier and denser than regular ice cream.
To lower the volume and thicken the milk, it is simply cooked. Kulfi is traditionally flavored with cardamon. Mango, pistachio, saffron, vanilla, and rose are among the many flavors available.
However, It’s sometimes served as falooda kulfi, with thin noodles and dried fruits added.
2. Ras Malai
Ras malai, like rasgulla, is a dairy-friendly delicacy in which they withdrew the balls from the sugar syrup after cooking, flattened, and then immersed in creamy sweet milk (malai) once they’ve cooled.
Moreso, nuts, and spices are typically used to adorn the dish.
Barfi is a popular Indian fudge dish named after a Persian word that means “snow.” Condensed milk is the major ingredient.
However, barfi comes in a variety of flavors.
The most popular are kaaju barfi (with cashews) and pista barfi (with ground pistachios). The silver foil that often covers it is edible, so don’t be scared.
4. Soan Papdi
Soan papdi is a light and flaky north Indian confection that melts in your tongue like cotton candy. It’s a must-have during the Diwali holiday.
There will undoubtedly be a massive sugar surge! A mixture of a gram and refined flour, sugar syrup, ghee, and milk are the key ingredients.
Also, Nuts and cardamom are optional. This sweet is difficult to prepare though, as an intensive process is required to give it its fluffy texture.
5. Gulab Jamun
Gulab jamum, India’s most popular dessert, is incredibly sweet and sticky, and wickedly delicious!
You can form these spongy softballs from a flour and milk powder (or condensed milk) mixture that is fried and soaked in syrup.
Also, they’re frequently flavored with cardamom and rose, which gives them their Hindi name of “rose berry.”
Kerala, in south India, offers a comparable form of gulab jamun called unni appam. Rice flour, jaggery (unrefined sugar), banana, and coconut are used to make it.
6. Kheer and Phirni
Traditional Indian rice milk puddings include kheer and phirni. Unlike kheer, which is made with whole rice, phirni is made using ground rice, which gives it a smoother, creamier texture.
Saffron and cardamom are commonly used in both, and they’re frequently topped with nuts and dried fruit. Phinni is always served chilled, although kheer can be served warm.
The south Indian equivalent of kheer is called payasam. It’s a popular celebration meal in Kerala, and it’s one of the main courses in the Onam festival’s Onasadhya feast.
This ubiquitous ball-shaped festive dessert is a staple for any special occasion in India, and there are many distinct recipes for it.
Every locality, in fact, has its own specialization. Gram/chickpea flour, ground coconut, or semolina are common ingredients.
Other ingredients include milk, sugar, ghee, and dried fruits. For over 300 years, worshipers at Tirupati temple in Andhra Pradesh have received India’s most famous laddoo.
However, with an average of 300,000 pieces sold per day, production is a big undertaking!
9. Mysore Pak
If you ever find yourself in Karnataka, don’t pass up the chance to sample some luscious Mysore Pak.
This buttery, smooth fudge delicacy is supposed to have been created in the royal Mysore Palace kitchen and is popularly served at festivals.
Chickpea flour, sugar syrup (pak), and plenty of clarified butter are used to make it (ghee). It also comes in a hard, brittle form that is less well-known. Definitely choose the softer option!.
10. Kesar Peda
Peda is a type of soft milk fudge prepared with heated and thickened milk and sugar. It is thought to have originated in Mathura, Uttar Pradesh, the holy birthplace of Lord Krishna.
Kesar peda, flavored with saffron (kesar) and topped with pistachio, is the most popular variant.
Cottage cheese, semolina, and sugar syrup are used to make spongy white rasgulla balls. In West Bengal and Odisha, the dessert enjoys cult status, and the two states have been at odds over its origins in recent years.
However, After an extensive trial, a confectioner from Kolkata named Nobin Chandra Das is said to have invented the rasgulla in 1868.
The Odisha government, on the other hand, claims to have proof that rasgulla (called rasagola in the state) existed before 1500 and was first served in the Jagannath temple in Puri.
Also, In July, Odisha celebrates the sweet with the Rasagola Dibasa festival.
12. Mishti Doi
This traditional Bengali dessert is similar to rabri, but without the nuts and spices. Fermented milk (curd) is thickened and sweetened with a considerable amount of jaggery to get a creamy consistency.
13. Gajar Ka Halwa
Gajar ka halwa is a sweet dish made from grated carrots cooked in milk and cardamom. The mixture is then cooked with sugar and ghee (clarified butter). Finally, dried fruits are added to the meal.
However, during the Mughal time, the dish became famous, and they still offered it during Hindu and Muslim festivities in India, such as Diwali and Eid al-Fitr.
Gajar ka halwa is a dessert composed of grated carrots, milk, and cardamom. Ghee (clarified butter) and sugar are used to fry the mixture.
Finally, dried fruits are sprinkled over the dish. During the Mughal time, the dessert gained popularity, and it is now eaten at Hindu and Muslim celebrations in India, such as Diwali and Eid al-Fitr.
This Kalakand is created with Khoya and is completely covered in dried fruits. It’s quite tasty and melts on your lips. Kilkenny is prepared in a big skillet.
You should continuously swirl the milk in this pan over a flame until it thickens, then dry fruits are added, and the meal is ready to serve.
15 Most Popular and Mouth-Watering Desserts in India
Dessert is the last course of a meal in most cultures, and it is usually a sweet dish or drink. Sweets are an integral element of all Indian festivals, festivities, and pleasant occasions.
However, The basic ingredient in most Indian desserts is milk or ghee. Milk sweets are the most popular in Indian bakeries.
Desserts made with fruits, and nuts are also available. In South India, a sweet dish is frequently offered first in a meal during housewarmings, birthdays, and weddings.
Moreso, It represents the lovely start of the celebration being commemorated. There is, of course, a dessert at the end.
Shrikhand is a delicious delicacy made using curd that has been hung. It’s essentially a thick hanging curd that’s been sweetened and flavored with various seasonings.
Maharashtra, Gujarat, and a few more neighboring states are known for Shrikhand. Shrikhand is now available in ready-to-eat packs, but it is very simple to make at home.
This is great as a snack, dessert, or side dish with roti and puri.
The basic Shrikhand recipe is included below. I’ve also included a list of the various versions that may be produced using it. Shrikhand is a nutritious dish that can be served as a snack to children.
Give it a shot.
- Yogurt (homemade or store-bought), 3 cups (full fat preferable)
- Sugar – 3/4 (or as needed)
- Saffron Strands – few (6-7, soaked in 1 tbsp of warm milk)
- Cardamom Powder – 1/2 tsp
Flavoring Ingredients (Optional)
- Sliced/ Chopped nuts (Almonds, Pistachios, etc)
- Dry Fruits (raisins, cranberries, etc)
- Chopped Fresh Fruits
- Mango Pulp
- Pineapple Pulp
- Place the yogurt in a clean kitchen towel or muslin cloth.
Wrap and bind the cloth. Now hang it up or place it in a strainer to drain all the water.
- You will have a thick lump of yogurt remaining after a few hours (minimum 1 hour or even overnight). (Tip: I put the tied cloth in a strainer, add some weight on top, place another vessel at the bottom, and chill it for a few hours.) They drain the water without the yogurt becoming sour in this manner. Another benefit is that the yogurt will stay cold, eliminating the need to cool the shrikhand separately after preparation.)
- In a mixing dish, combine the thick yogurt and the sugar. Whisk with a spoon until the sugar has dissolved, and the mixture has thickened.
- Add the cardamom powder and saffron milk and stir to combine.
- You may now serve the basic shrikhand. Kesar shrikhand is another name for this. It’s great if you serve it chilled.
2. Guava Cheese
Goa’s Perad, commonly known as Guava Cheese, is a popular dessert. It’s another cuisine that the Portuguese brought to Goa. Guava Paste, Pasta de guayaba, and Guayabate are some names used in the United States.
It has a fudge-like texture and can be used as a toast spread. It’s delicious as a dessert or as a filling for pies and pastries.
- Guavas – 1 kg
- Butter/Ghee – 1 tbsp
- Lime Juice – 1 tbsp
- Sugar – 750 grams
- Peel some fresh guavas, clean them, and remove the black spots and edges. Cut it up into large bits.
- Boil the chunks in a small amount of water and purée until smooth. Boiling isn’t required, but it makes combining a lot easier.
- Strain the puree through a strainer or cotton cloth to remove any remaining seeds. This is a lengthy procedure, but it is critical.
- Heat the smooth pure in a nonstick flat pan. To keep the bottom from burning, keep stirring constantly.
- Add the sugar and stir until most of the liquid has evaporated.
- The color deepens, and the mixture thickens as time goes on. Combine the lime juice and butter (or ghee) in a mixing bowl.
- As time goes on, the color deepens and the combination thickens. Continue mixing in the lime juice and butter (or ghee). The butter gives the cheese a lovely gloss, while the lime helps it set. When the mixture is still thick, you can extract it and store it (i.e.in Jam consistency). You can use this as a breakfast spread on toast.
- If not, simmer until the mixture comes together as one mass and leaves the pan’s sides.
- Greased the plate or tray with oil and spread the ingredients equally
- Allow it to cool and set for a few hours before slicing and serving. Cut the Guava Cheese into squares, diamonds, or slices.
3. Aamras (Mango Pure Dessert)
Aamras is a summer delicacy popular in Maharashtra, Gujarat, and Rajasthan, prepared from delicious ripe mangoes.
However, Aaamras literally means ‘Mango Juice,’ and the recipe is as straightforward as it gets. It’s simply the pulp of ripe mangoes served chilled.
During the summer, when mangoes are plentiful, they are commonly served as part of a thali. The combo of Aaamras and puris is unbeatable.
- 2 Mangoes
- 2-3 tbsp Cream/Milk (optional)
- 1 Cardamom
- Saffron/ Chopped nuts for garnish
- Peel and wash the mangos. Using a knife, cut the flesh into small pieces.
- Place these components in a blender or a jar with a mixie attachment. Add the cream, cardamom, and sugar to taste. Depending on how sweet the mangoes are, add sugar.
- Blend it until it becomes a smooth puree.
- Transfer the purée to a serving bowl. Serve with chopped nuts or saffron threads as a garnish.
- Before serving, chill it for 1-2 hours.
Suggestions for Serving
- Traditionally, Aaamras is eaten with fried puris.
- It goes nicely with Rotis and pulkas, as well.
- Also, I can eat alone or as a topping for vanilla ice cream.
- Refrigerate the remaining mango and use it to make a mango milkshake or lassi.
4. Karanji (Deep Fried Sweet Dumpling)
Karanji is a delicious deep-fried dumpling popular in Maharashtra around Diwali. It’s a sweet meal that requires a lot of effort to prepare, but once you bite into it, it just melts in your mouth. Gujia is another name for Karanji.
- 1 cup Maida (sieved)
- 2 tbsp Ghee –
- 1-2 tbsp Chirote Rava
Ingredients for Filling
- 1 cup dry grated coconut
- 1 tbsp poppy seeds (khus khus, kasa kasa)
- 3-4 tbsp khova
- 1 tsp cardamom (elachi) powder
- Powdered sugar– to taste
- ½ tsp nutmeg powder
- ½ tbsp ghee
- In a mixing bowl take 1 cup of vati, sieve maida, add 1 -2 tbsp chirote rava, and mix thoroughly.
- Add 2 big spoons sajuk tup (ghee) and apply to maida-rava mixture. Mix it properly so ghee spreads throughout.
- This step is important as it makes karanji crunchy.
- Knead to form a soft dough with the help of water. Add water in batches as very less water will be required. Also, the dough should not be too loose or too tight.
- However, cover with a moist cotton cloth and leave it aside while you prepare the filling.
- Roast khava (3-4 spoons) in a kadai with 1/2 tbsp ghee(tup) until golden brown. To avoid burning it, roast it at a low temperature and set it aside.
- Dry roast grated dry coconut and 1 tbsp dry khuskhus (poppy seeds) in the same kadai on low heat till golden brown. Allow time for it to cool.
More Details on Instructions for Making Karanji (Deep Fried Sweet Dumpling)
- Mix in the powdered sugar, cardamom (elachi) powder, and a pinch of nutmeg (jaiphal). You can also add whatever dry fruits you want.
- Toss in the roasted khoya. (I added this since it makes stuffing easier.) The stuffing is now ready.
- Roll the kneaded dough into lemon-sized balls and make little puris.
- Place a small amount of stuffing in the center of the puri. To add the filling, place your thumb as the diameter of the puri and draw a little acute angle with your index finger.
- Place the stuffing between two fingers and fold the puri easily.
- With the help of milk, stick the puri’s edges together. Press and adhere tightly so that the stuffing does not fall out and pollute the oil when frying.
- You can also use a fork or a pizza cutter to make a cute design on the karanji. These days, there are a lot of karanji cutters on the market.
- On low heat, deep-fried the karanji in sajuk up (ghee) till golden brown. Carefully fry the karanji. Always fry on low flame, also, fry only one or two at a time.
5. Pasta Payasam (Pasta Kheer)
Because cooked pasta is soft, it is also popular among the elderly. So make this creamy pasta kheer for any festival or get-together, or just as a children’s evening snack.
This fusion cuisine will undoubtedly be a success with your friends and family.
- small shell pasta (or) macaroni pasta – 1 cup
- 1 1/2 cup of water
- milk – 2 cups (whole milk)
- 1/2 cup of sugar
- 1 pinch of kesari powder
- 10 nos raisins
- 10 nos (sliced) cashew nuts or almonds –
- ghee/oil – 2 tbsp
- Bring a large pot of water to a boil, then add the shell pasta or macaroni pasta.
- 2To keep the mixture from sticking, whisk it.
- When the pasta is half-cooked, add the milk and bring to a boil, stirring constantly.
- Continue to cook on low heat while adding the sugar and kesari powder.
- When the payasam reaches a thick consistency, turn off the stove.
- Add the raisins and nuts to the aforementioned mixture after frying them in Ghee.
- Serve the delicious macaroni noodle payasam or kheer.
6. Bombay Halwa
- 1 cup cornflour
- 3/4 cup ghee
- 2 to 4 cups of water
- Sugar to taste
- Cashew nuts or badam or Melon seeds – the required amount
- Food color – any color of your choice
- Make cornflour milk by mixing the cornflour with 2 cups of water and setting it aside.
- Bring the sugar and 2 cups of water to a boil in a nonstick pan or kadai.
- When the water is boiling, add the cornflour milk and whisk constantly until it reaches a glossy consistency.
- Then, while constantly stirring, gradually add the ghee.
- Stir until the halwa begins to roll out of the kadai without sticking, and the oil separates from the halwa.
- Mix in the food coloring and nuts thoroughly for 5 minutes.
- Pour it into a greased platter after that.
- 2 hours before cutting into desired shapes. It takes about 20 to 25 minutes to make in total.
7. Tilgul Laddu (Sesame & Jaggery Balls)
To produce pakawale tilgul, however, patience and practice are required. When the mixture is hot, they must also roll the laddu quickly.
However, Tilkutache ladoo is a simple and quick dessert to make. This is the same mixture that is used to make gul poli. It is produced in Maharashtra in a variety of ways.
- Sesame Seeds (unpolished til) – 1 cup
- Roasted groundnut (optional) – 1/4 cup
- Organic jaggery – 1 1/4 cup
- Elachi (cardamom) and Nutmeg powder – for flavoring
- In an iron kadai, dry roast till golden brown (sesame seeds). (Note: Til should always be roasted at a low to medium temperature to avoid burning, and it should also be roasted covered. Roasting takes only 5-7 minutes and produces a pleasant aroma.)
- When the til is done roasting, transfer it to a plate to cool.
- Using the pulse mode, grind the mixture to a coarse powder once it has cooled. This is known as tilkutt. (If you want to include danyacha kutt, roast the groundnut, peel it, and grind it to powder.)
- Place both kutt (powder) on a dish and set aside.
- Add chopped jaggery (gul) to the same mixie jar and process for 1 minute. It will transform into a squishy, sticky ball.
- Grind both powders (kutt) in the mixie jar. This aids in the uniform mixing of the ingredients.
- Place the mixture on a plate and set aside. Mix in the cardamom/nutmeg powder thoroughly.
- Now begin rolling the ladoo. The majority of laddus are the size of a lemon.
In its purest form, tilgul is just til and gul. Groundnuts and cardamom/nutmeg tastes can, however, be added. It’s also great to use til and gul separately.
8. Zarda Rice
- 1 cup basmati rice
- 1 1/2 cup hot water
- 3/4 cup milk
- 3/4 cup sugar
- a pinch of saffron
- A handful of nuts (cashews, almonds, etc)
- A handful of dry fruits (raisins, dried cranberries etc)
- tbsp2 tbsp coconut pieces (or desiccated coconut)
- tbsp2 tbsp ghee/ butter
- 1/2 tsp orange zest
- 1/4 tsp cardamom powder
- Kesari powder/ orange food colour – a pinch
- 2 tbsp Paneer/ Khoya
- Wash the rice and soak it in water for 15-20 minutes before draining it fully.
- Toss the milk with the saffron strands and sugar. Microwave for a minute, then set aside to soak while you finish the rest of your tasks.
- In a pan, melt the ghee/butter and cook the nuts and dried fruits over low heat.
- Add the coconut pieces and drained rice when the nuts have turned golden brown and the dry fruits have plumped up.
- Fry this in the same oil till it releases a pleasant aroma.
- Toss in the Kesari powder, orange zest, and boiling water.
- Reduce the heat to low and cook for 10 minutes, covered. You can also do everything in a rice cooker.
- Add the sweetened milk, saffron threads, and cardomom powder after the rice is 3/4 cooked.
- Replace the lid and continue to cook on low heat for another 10-15 minutes.
- By this time, the rice should have absorbed all of the liquid and be fully cooked.
- Switch off the stove and gently fluff the rice with a fork. Serve with grated paneer/khoya as a garnish.
9. Bottle Gourd Laddu
- 200gms Bottle gourd (grated)
- 200gms Jaggery
- 1 pinch of Salt
- 200gms Dry coconut powder
- 2 tablespoons Ghee
- 1 pinch of Salt
- 2 spoons Cashew nut pieces
- 1/2 spoon of cardamom powder
- In a steel pan, melt the ghee. With it, add a grated bottle gourd (squeeze water).
- Cook it for 2 minutes in a skillet. Reduce the flame to a medium setting.
- Mix the jaggery with the water and cook for 20 minutes.
- Add the coconut powder and cardamom powder after that.
- Add a pinch of salt to taste and turn off the stove.
- Set it aside to cool. It’s now time to manufacture laddus. Ghee should be used when making laddus.
10. Kala Jamun
To produce the desired black (kala) colored jamun balls, I just fried it a little longer.
However, you can use any reputable brand of ready-made gulab jamun mix to make the balls themselves. If you don’t have any, prepare it from scratch with khoya. So here’s how to make it.
- Khoya (unsweetened) -1 cup
- All-purpose flour (maida) – 1/4 cup
- Baking Soda – a pinch
- Oil – for deep frying
- Sugar – 1.5 cups
- Water – 1.5 cups
- Cardamom – 2-3 (crushed)
- Rosewater – 2 tsp
Instructions for Sugar Syrup Preparation
- In a vessel, combine the sugar and the water. Over medium heat, bring it to a boil.
- Bring the syrup to a boil until it thickens. To avoid crystallization, add a few drops of lemon juice.
- Turn off the heat and add the crushed cardamom and rose water.
Instructions for Dough Preparation
- Take homemade khoya or store-bought khoya. To crumble it, mix it with your hands.
- Combine the maida and baking soda in a mixing bowl.
- Knead in 1 tablespoon of milk to make a smooth dough. Add 1 or 2 teaspoons of water or milk.
- Because the khoys is moist, a small amount of liquid is required to make a dough.
- Before making the balls, let them sit for 5 minutes.
- To keep it from drying out, keep it covered.
Instructions for Kala Jamun Preparation
- Roll the dough into smooth balls by dividing it into small equal halves. To make it smooth and free of fractures, roll it between your palms.
- Next heat the oil in a kadai, then reduce the flame to medium-low when it’s hot enough. Only then will the jamun balls be cooked evenly.
- At a time, add a few balls. Continue to mix the oil with a slotted spoon until the balls are evenly coated on both sides.
- Fry it until it gets a dark brown color, almost black.
- Remove the jamuns from the pan and set them on a paper towel to absorb some of the remaining oil.
Pethas is from Agra, the home of the world-famous Taj Mahal. Yes, they originated in Agra and are popular as Agra ka petha.
Moreso, when you visit Agra, aside from admiring the Taj Mahal, be sure to collect some pethas for your pleasant memories.
- 1 Kg White pumpkin (large and hard)
- 2 tsp Chemical lime
- 3 cups Sugar
- 3 cups Water
- 2 tbsp milk mixed with 2 tbsp water
- 1 tbsp Lemon juice
- 3-4 Green cardamoms-peeled and crushed
- 1 tsp Gulab Jal
- Peel the pumpkin and discard the seeds as well as the soft, fibrous part.
- Cut into thick, big slices.
- Prick all over with a fork.
- To cover the pumpkin pieces, dissolve 1 teaspoon of chemical lime in enough water to cover them.
- Wash them well after soaking them in this water. Cut the potatoes into cubes.
- Using the remaining tsp of chemical lime, make a lime water solution.
- Soak the pumpkin chunks for another 2 hours in the freshly produced lime water.
- Drain the pieces and thoroughly wash them, squeezing away excess water and rinsing them again to remove any remaining lime.
- Bring to a boil enough water to cover the pumpkin chunks, then add them and cook until soft and transparent.
- Meanwhile, in a pan, combine 3 cups of water and the sugar; cook over low heat, stirring constantly, until the sugar dissolves. Bring the water to a boil.
- Skim any foam that has accumulated around the pan’s sides.
- .Keep the syrup heated at all times.
- .When the pumpkin pieces are done, drain them and place them in the syrup with a slotted spoon.
- Simmer for a few minutes, then remove from heat and stir in the rose water.
12. Rava Laddu (Type 2)
- 1 cup Rava/semolina (zero number)
- 1 cup ghee ( thick non-melted)
- Dry fruits of choice
- 1 cup powdered sugar
- 1 teaspoon Elachi n Jaiphal powder
- tbsp ghee, 1-2 tbsp ghee For around 10 minutes, roast Rava in a heavy bottom pan on low heat (till aroma spreads).
- Set aside the rava to cool.
- In the same pan, add another spoon of ghee and roast the dry fruits, then arrange them on top of the cooked rava to cool.
- In a mixing basin, whip the ghee until it is completely smooth.
- Add the powdered sugar and continue to beat until the ghee and sugar are thoroughly combined.
- When fully mixed, the mixture will resemble a cooking ball.
- Now add the roasted rava and dry fruits to the thoroughly combined ghee and sugar and mix well.
- Roll out ladoo with a bunch of your choice.
In India, there is a good deal of distinct milk-based puddings, and kheer is one of the most popular. They cooked rice with milk and sugar, then topped it with saffron, cardamom, dried fruits, and nuts.
Indian milk puddings come in a variety of flavors, including kheer, phirni, and payasam. The meal is called seviyan in South India because rice is replaced with vermicelli.
Ingredients for Ghewar
- 3 Cups Flour
- 1 cup Ghee (solidified)
- 3-4 Ice cubes
- 4 cups Water1/2 cup Milk
- 1/4 tsp Food color (yellow)
- 1 kg Ghee (for deep frying)
Ingredients for the Syrup
- 1 1/2 cup Sugar
- 1 cup Water
Ingredients for Topping
- 1 tsp Cardamom, powdered
- 1 tbsp Almonds & pistachios, chopped
- 2tbsp Milk (with 1/2 tsp saffron has been rubbed in silver foil
- Make a sugar syrup with a consistency of 1 thread.
- In a large wide basin, place the solidified ghee. Rub the ghee vigorously with one ice cube at a time. Add more ice cubes as needed until the ghee is completely white.
- Combine the milk, flour, and a cup of water in a mixing bowl. To make a smooth batter, combine all of the ingredients in a mixing bowl.
- Mix the color with a little water and add it to the batter. If necessary, add extra water. The batter should be quite thin (it should run off easily when poured from a spoon).
- Take a cylindrical container made of aluminum or steel (do not use a lid). The height and diameter should be at least 12″ and 5-6″ respectively. Pour half of the ghee into the container. It should be heated.
More Details on Instructions for Making Ghewar
- Take a 50 ml glass full of batter and place it in the smoking hot ghee. Slowly pour the ghee into the center, in one continuous threadlike stream. Allow time for the froth to settle. Fill the hole in the center with one more glassful.
- Loosen the ghewar with an iron spike placed in the hole once the foam has settled again. Lift carefully and set on wire mesh to drain on a slant. To fit in ghevar, keep the hot syrup in a large flat-bottomed container. Remove the ghevar from the syrup and set it aside on mesh to drain any leftover syrup.
- Alternatively, pour some syrup evenly over everything while keeping the ghevar in a net over a container. Allow to cool slightly before covering with silver foil.
- Sprinkle a few pinches of cardamom powder, a few drops of saffron milk, and some chopped dry fruit on top
- Serve. Ghevar can also be served with rabri that has been prepared ahead of time.
Again, a deep-fried sweet which is generally made in northern parts of India. This gujiya can be of two types. Either it can have the stuffing of Coconut, or it can have the filling of Jaggery.
Then these balls are fried & then, dipped in sugar syrup.
Ingredients for the Dough
- 2 cups refined flour
- 1 cup clarified butter
- Water (to mix)
Ingredients for the Filling
- 1 cup khoya
- 1 cup sugar
- Ghee (for deep-frying)
- 1 tsp green cardamom, powdered
- 1 tbsp almonds, finely chopped
Ingredients for The Syrup
- 1 cup sugar
- 1 cup water
Instructions on Prepare the Dough
- Rub 1/4 cup ghee into the flour and mix with water into a stiff dough.
- Leave for at least half an hour to rest.
Instructions on Prepare the Filling
- Fry the khoya in a skillet over medium heat until it is slightly browned.
- Remove the pan from the heat and stir in the sugar, cardamom, and almonds once it has cooled.
- Form the filling into ovals with a length of 21 cm and a thickness of 1 cm.
- Form dough into balls and roll out into 1 cm / 1/8 inch thick rounds.
- Wet the edges of a round with water and lay a bit of filling on one half.
- To seal the opposite half, fold it over and push the edges together.
- Either use a fancy cutter to cut off the edge or pinch and twist the sealed edges to create a design.
- Continue in this manner to make all the gujiyas. In a kadahi, melt the ghee. Put a bit of dough in the ghee to see if it’s hot enough. If it happens all at once, throw in as many gujiyas as you can reasonably fit.
- Reduce the heat to medium and flip them over. Fry until all sides are golden brown. Remove the pan and place it on absorbent paper to drain.
- To make sugar syrup, combine water and sugar in a saucepan and heat until it reaches a one thread consistency.
- Dip the gujiyas in it, pull them out, and set them on a tray to dry.
- Fry the remaining pieces, raising the heat for a few seconds before adding the next batch.
- It can be served hot or cold, and it can be stored in airtight containers.
15. Soan Papdi
It’s inconceivable if we’re talking about cuisine and the state of Gujarat isn’t mentioned. We know Gujarat for its sweet, Soan Papdi. This sour treat is for those who don’t consume a lot of sugar in their diet.
- 1 1/4 cup Gram flour (besan)
- 1 1/2 cup Water
- 250 gm ghee
- 1 teaspoon crushed lightly green cardamom
- 1 1/4 cup all-purpose flour
- 2 1/2 cup sugar
- 1/2 cup milk
- Combine the flours in a sifter.
Soan Papdi is a delicious, and light dessert that can be readily cooked at home without much effort. Here’s how to make this treat with some readily available materials at home. To begin, sift together gram flour and all-purpose flour in a large mixing basin.
- Heat a heavy saucepan over a moderate medium, then add some ghee once the pan is heated enough. Toss the flour mixture into the pan and roast on low heat until browned. Allow cooling slightly before stirring occasionally.
- Make the syrup at the same time. Sugar, water, and milk are combined to make a syrup. Bring the syrup to a consistency of 2 1/2 threads. Pour the sugar syrup into the flour mixture all at once. With a large fork, beat the mixture until it produces threadlike flakes.
- Pour into a greased surface or thali and lightly roll out to a thickness of 1 inch. Sprinkle the elaichi on top and press down gently with your palm. Allow cooling before cutting into 1-inch squares and wrapping each one individually in thin plastic sheet squares. Serve immediately after storing in an airtight container.
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