Learn to bake traditional Indian desserts with ease! Discover essential tools, ingredients, and simple recipes. Let's bake together!
Diwali around the corner, or just craving something sweet at home? Forget
heading to the sweet shop! You can whip up amazing Indian desserts yourself. Baking, even Indian baking, isn't as tough as you think.
With a few basic techniques and readily available ingredients, you can impress your family and friends with homemade goodness. This guide will give you a solid foundation to try your hand at some classic recipes. So, put on your apron, preheat that oven, and let's get started!
We'll break down essential baking tools and common ingredients, then move on to simple recipes.
Respect your oven when baking, preheat, use proper tools
The oven is your best friend in baking. Learn to respect its whims! Different ovens bake differently, so it's important to get to know yours. Always preheat it properly and maintain the temperature. A good set of measuring equipment is a must, no more andaze ki measurements.
You need measuring cups and spoons for accuracy. Investing in a good quality baking tray will prevent your desserts from sticking or burning. Buy a silicon mat, it will be your friend for life!. Finally, a spatula, for mixing ingredients, is like an artist's brush. Get a flexible one!
Flour (Maida or Atta)
Maida is all-purpose flour, used for cakes and some sweets. Atta is whole wheat flour, healthier and common in many Indian dishes. Ghee (Clarified Butter): This is the heart of many Indian desserts, lending a rich, nutty flavour. Use good quality ghee for best results.
Sugar (Cheeni): Granulated sugar is most common, but powdered sugar is helpful for icings and some recipes. Jaggery: A traditional unrefined sugar, adding a unique sweetness and flavour. Milk (Doodh): Whole milk is generally used for richness, but you can use other types depending on the recipe.
Cardamom is a staple spice, adding a fragrant aroma and flavour. Nuts add texture and flavor.
Melt-in-your-mouth Nankhatai cookies recipe, perfect with chai
Nankhatai are melt-in-your-mouth cookies. They are perfect with chai. This recipe uses simple ingredients that you likely already have! Ingredients: 1 cup maida, ¼ cup besan, ¼ cup powdered sugar, ½ cup ghee, ½ tsp cardamom powder, a pinch of salt. Method: Preheat oven to 180°C.
In a bowl, mix maida, besan, powdered sugar, cardamom, and salt. Add ghee and mix well to form a crumbly mixture. Knead gently to form a smooth dough. Divide the dough into small, equal-sized balls. Make a slight indentation in the center of each cookie.
Place on a baking tray lined with parchment paper. Bake for 12-15 minutes, or until light golden brown. Let them cool completely on the tray before enjoying. A good Nankhatai will not be hard!
Quick and easy Suji Halwa recipe for sweet cravings
Suji Halwa is a classic Indian dessert, quick and easy to make, perfect for a last-minute sweet craving. Ingredients: 1 cup suji (semolina), ½ cup ghee, 1 cup sugar, 2 cups water, ½ tsp cardamom powder, chopped nuts (almonds, cashews, raisins). Method: Heat ghee in a pan.
Roast the suji on medium-low heat until golden brown and fragrant, this is the key to delicious halwa. Be patient!! Add water and sugar, stirring continuously to avoid lumps. Cook until the water is absorbed and the halwa thickens. Add cardamom powder and chopped nuts. Mix well and serve hot.
Adjust sugar to your taste. You can also add colorings for a nicer look.
Besan ladoo recipe: a festive crowd-pleaser, easy to make with gram flour, ghee, sugar
Besan Ladoo, small balls of deliciousness are a crowd-pleaser, perfect for festivals. Ingredients: 1 cup besan (gram flour), ½ cup ghee, ½ cup powdered sugar, ½ tsp cardamom powder, chopped nuts (optional). Method: Heat ghee in a pan.
Roast besan on low heat, stirring constantly, until fragrant and golden brown. This takes time and patience, be prepared! Remove from heat and let it cool slightly. Add powdered sugar, cardamom powder, and chopped nuts. Mix well and form into small, round ladoos.
If the mixture is too dry, add a little more ghee. Make the balls of similar sizes.
Use fresh ingredients, avoid overmixing, roast carefully, cool before storing, experiment with flavors
Always use fresh ingredients for the best flavor. Don't overmix the dough, this can make desserts tough. Be careful while roasting. Roast on low heat to prevent burning. Allow desserts to cool completely before storing. This helps them retain their shape and texture.
Store in airtight containers to keep them fresh. Experiment with flavors and spices to create your own unique recipe. Do not mix too much. Too much mixing can cause gluten to form, resulting in a tough and chewy texture. Use a light hand and mix only until the ingredients are barely combined.
This is especially important for cookies, cakes, and muffins. Make sure that the oven temperature is correct and don’t under or over bake. Enjoy your food. Baking is as much about the process as it is about the final product, so take your time and enjoy the sweet!
Baking is a blend of science and art; experiment with recipes to master Indian desserts
Remember, baking is a science, but it's also an art. Don't be afraid to experiment and tweak recipes to your liking. With practice, you'll master the basics and be whipping up delicious Indian desserts in no time. Happy Baking!
