Explore the rich flavors of traditional Indian sweets with these easy-to-follow recipes, perfect for any festive occasion.
- Khoya & Gulkand Stuffed Malpua
For Malpua:
- Maida: 300gms
- Milk powder: 50gms
- Suji: 30gms
- Baking powder: ½ tsp
- Fennel seed/Saunf: ½ tsp
- Milk: 400ml
- Ghee for frying
For Sugar Syrup:
- Sugar: 300gms
- Water: 150ml
- Green cardamom: 2 pcs
- Saffron: 1-2 threads
- Chopped pistachio nuts for garnish
For Stuffing:
- Khoya: 200gms
- Gulkand: 100gms
Method:
- Mix maida, milk powder, suji, sugar, baking powder, and fennel seeds with milk to create a smooth batter.
- Prepare sugar syrup by boiling sugar, water, and cardamom.
- Heat ghee, pour batter into hot oil, and cook until golden brown.
- Soak malpua in sugar syrup.
- Mix khoya and gulkand for stuffing, place on malpua, and roll into a cylinder shape.
- Garnish with chopped pistachios.
- Coconut Rolled Kala Jamun
For Kala Jamun:
- Khoya: 300gms
- Chenna: 100gms
- Refined flour: 100gms
- Green cardamom powder: ½ tsp
- Baking powder: ¼ tsp
- Ghee for frying
For Syrup:
- Sugar: 500gms
- Water: 1 ltr
- Rose water: few drops
- Saffron: 1g
For Coating:
- Desiccated coconut: 250gms
Method:
- Mix khoya, chenna, baking powder, and flour.
- Form small balls (30-40gms each).
- Fry in ghee until light dark brown.
- Prepare sugar syrup with sugar, water, cardamom, and saffron.
- Soak fried kala jamun in syrup, then roll in desiccated coconut.
- Pineapple & Suji Halwa
Ingredients:
- Semolina/suji: 300gms
- Ghee: 200ml
- Sugar: 300ml
- Cashewnuts: 50gms
- Raisins: 50gms
- Pineapple (fresh/canned): 150gms
- Pistachio nuts: 50gms
- Green cardamom: 1-2gms
Method:
- Roast semolina in ghee until golden brown.
- Prepare sugar syrup with sugar, water, and cardamom.
- Add syrup to semolina, then add cashews, raisins, and chopped pineapple; cook until done.
- Mold halwa, garnish with pineapple and pistachios.
These traditional Indian desserts blend rich flavors and textures, offering a delightful culinary experience. Perfect for celebrations, each recipe showcases the essence of India’s sweet heritage.