This Festive Season Try Your Hand at Homemade Sweets! Here are Hand Picked Indian Sweet Recipes for Celebrations in 2019

Ingredients:

• Carrot
• Milk
• Sugar
• Khoya
• Ghee
• Sugar is an optional variant for this dish.

Procedure:

• The first step is to grate the carrots (1/2kg) and let them dry out before the cooking process is initiated.
• The grated carrots are then cooked on a heated pan in a mild flame with half liter of milk.
• Cook in low heat until the milk is absorbed. Then add ghee and cardamom powder in the pan.
• Fry all the ingredients for 4-5 minutes. If sugar is preferred you can add sugar and stir for another 3-4 minutes.
• Then add Khoya (125gram) in the mixture and let it cook for another 15-20 minutes until the ghee starts to leave on the sides. Keep stirring in between.
• Garnish the Halwa with almonds and cardamom powder (I tbsp). Serve the dish warm.

Ingredients:

• Khoya (200 grams)
• Paneer (100 grams)
• Maida (3 tbsp)
• Rava (2tbsp)
• Cardamoms
• Milk
• Baking powder
• Oil for frying
• Sugar
• Rose water(optional)

Procedure:

• Mash and grate the khoya in a bowl and there should be no lumps in it.
• Then add grated paneer, rava, maida, baking powder and cardamom to the khoya.
• Add milk to the mixture and form dough. Try not to knead to make the dough.
• Then apply a little oil to your hands and start making small balls out of the mixture. In case the balls break try adding a little milk to the mixture to gain the moisture.
• In a different pan dissolve sugar in water and heat until sticky. Switch off the flame once consistency is reached.
• Add rose water to the syrup for the enhanced flavor and smell.
• In a separate pan heat oil and lower the flame for a minute and then slowly place the balls in the pan.
• Once they start to turn golden try to keep rotating the gulab jamun for the consistent golden color.
• Drain the gulab jamun on a toilet paper and serve hot.

Ingredients:

• All purpose flour (3cups)
• Corn flour(1/2cup)
• Ghee
• Yoghurt (2 cup)
• Oil
• Sugar

Procedure:

• For the recipe you need to start by mixing all purpose flour, maida, corn flour and baking soda in a big bowl.
• Now thicken the batter and add curd and water to the mixture. Keep mixing until you get a nice thick consistency.
• Then you need to keep it aside for 8 hours for overnight.
• Now in a different pan add sugar to water for the sugar syrup. Then after stirring for 3-4 minutes on a simmer flame, add saffron, cardamom powder and rose essence.
• Now the next step is deep frying. Heat refined sunflower oil in pan on medium heat.
• Now add the batter into a muslin cloth and make a hole in the centre of the muslin cloth. Further squeeze to make concentric circles.
• Fry till golden brown.
• Then soak the jalebis into sugar syrup for 2 to 3 minutes.
• Serve the dessert hot at room temperature with creamy delicious rabri.

Ingredients:

• Short grain rice (1/4 cup)
• Whole milk (3 cups)
• Whipping cream (1/2 cup)
• Pistachios
• Rose water
• Saffron threads

Procedure:

• Start by heating ghee in a pan and then add crushed cardamom seeds to the pan.
• Stir for about 30 seconds and then add rice to the pan.
• Heat the rice on the pan for about a minute and then add milk and sugar to the rice.
• Then taste the mixture and add sugar to enhance the taste further if needed.
• Bring the mixture to a boil and then simmer for approximately about 30 -40 minutes.
• The mixture should turn creamy and thick.
• Add the whipping cream and rose water for another 10 minutes.
• Turn the heat off and use chopped pistachios for garnishing. For variations you can use saffron threads.

Ingredients:

• Condensed milk
• Milk powder
• Ghee
• Powdered cardamom
• Pistachios.

Procedure:

• To start with take a large bowl and add milk powder in it along with condensed milk.
• Make rigid dough from the ingredients and then keep the dough in the freezer for around 20 minutes.
• The next step is to grate the dough and keep it aside.
• Then take a deep pan , and keep it on low flame and add ghee to the pan. Add the grated dough to this pan with water.
• Then stir the mixture and further add cardamom powder.
• Cook until the water is dried out and the mixture is accumulated in the center of the pan.
• Then add pistachios and let the mixture cool for a while.
• Lastly, cut the barfi in desired shapes and serve by garnishing with almonds and silver varks.

Ingredients:

• Slices of bread
• Ghee
• Black cardamom
• Saffron
• Milk
• Crushed almonds
• Cashews
• Sugar

Procedure:

• Unlike other recipes, we will start by preparing the sugar syrup.
• Add sugar to the water and once the sugar dissolves you can add saffron threads.
• Let the syrup boil until there is thread like consistency achieved.
• Take a different pan and boil milk with medium heat.
• Cook until the milk is reduced to 1/4th but keep on stirring to avoid burn or lumping.
• Once the milk is reduced you can add cardamom powder, sugar syrup and mix well for some time.
• Then turn the heat off and start with the bread slices. Cut them into triangle shapes and fry them until golden brown.
• Further soak the slices in the syrup. Then add the rabri over the soaked bread slices.
• Garnish them with crushed almonds, pistachios and chopped nuts.

Ingredients:

• Rava (1 ¼ cup)
• Fresh desiccated coconut
• Sugar
• Cardamom powder
• Ghee
• Chopped raisins or cashews.

Procedure:

• Take a pan and add ghee to it and heat it on a medium flame.
• Then fry the rava and keep stirring so that it doesn’t burn.
• When the rava turns light and crunchy transfer it onto a new place.
• Roast the coconut keeping the aroma and then keep it aside.
• Now heat ghee in the same pan and add cashews. Then add the mixture of cashew and raisins to the rava mixture.
• Then add hot ghee to the mixture and stir continuously.
• Now take small portion from the mixture and make balls out of them.
• You can store your rava ladoos in an airtight jar.

Ingredients:

• Flour (200 Gms)
• Fennel seeds
• Sugar (250 gms)
• Baking powder (1/2 spoon)
• Khoya (50 gms)
• Saffron
• Ghee
• Semolina
• Milk

Procedure:

• Start by making the batter of rava, maida, baking powder, cardamom, milk and fennel seeds.
• You need to further ensure that the consistency is right. Keep the batter aside for a few minutes.
• Then start with the sugar syrup in a different pan.
• Add some sugar in water and let it boil.
• When the sugar dissolves add a few spoons of milk and stir again for a few minutes.
• Remove the scum formed on the top and keep it aside once thick enough.
• Then heat ghee in a pan on medium flame.
• Add a ladleful of mixture and spread evenly. Keep the flame on low while cooking the malpua.
• After cooking you can drop them in the sugar syrup for soaking.
• After a few minutes take them out and garnish them with pistachios and almonds. Serve them hot.

Ingredients:

• Flour
• Baking powder
• Baking soda
• Cocoa powder
• Sugar
• Salt

Procedure:

• You start by making a batter of flour, baking powder, baking soda, cocoa powder, sugar and salt.
• Grease the pan before you start.
• Stir the mixture and whisk it up.
• Further add oil, milk and eggs and make a luscious batter.
• Cook them using a oven and you are done.

Ingredients:

• Grated pear
• Low fat milk
• Cardamom
• Nutmeg powder

Procedure:

• You can start by boiling the milk in a pan for approx 10 – 12 mins before adding the grated pear.
• Then add the other ingredients like cardamom powder and nutmeg to the mixture.
• Lastly add sugar and refrigerate them for a hour before serving.