10 Classic Indian Desserts You Can Make at Home: Recipes Included! Celebrate Diwali with these homemade sweet treats!
Diwali celebrations are just around the corner, and what’s Diwali without a generous
helping of mithai? But buying sweets from the store can be expensive and, sometimes, not as fresh as you’d like. The good news is that many classic Indian desserts are surprisingly easy to make at home!
Get ready to impress your family and friends with these 10 delightful recipes, perfect for festive occasions or simply satisfying your sweet tooth. We have curated the best Indian mithai and they are listed below.
Gulab Jamun:
These deep-fried milk balls, soaked in a fragrant sugar syrup, are a quintessential Indian sweet. Making them at home is easier than you think!
Ingredients:
1 cup milk powder
1/4 cup all-purpose flour (maida)
1/4 teaspoon baking soda
2 tablespoons ghee
2-3 tablespoons milk (to knead)
Oil, for frying
For the Sugar Syrup:
2 cups sugar
1 cup water
1/2 teaspoon cardamom powder
A few strands of saffron (optional)
1/2 teaspoon rose water (optional)
Instructions:
Prepare the Dough: In a bowl, mix milk powder, flour, and baking soda.
Add ghee and mix well. Gradually add milk and knead into a soft, smooth dough. Cover and let it rest for 15-20 minutes.
Shape the Jamuns: Divide the dough into small portions and roll them into smooth, crack-free balls. This is crucial to prevent them from breaking while frying.
Fry the Jamuns: Heat oil in a pan over low heat. Gently drop the jamuns into the oil, a few at a time. Fry them on low heat, turning occasionally, until they are golden brown on all sides. This process takes time; be patient!
If the oil is too hot, the jamuns will brown quickly on the outside but remain uncooked inside.
Make the Sugar Syrup: In a separate pan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves completely. Simmer for 5-7 minutes, or until the syrup slightly thickens.
Add cardamom powder, saffron (if using), and rose water (if using).
Soak the Jamuns: While the sugar syrup is still hot, add the fried jamuns. Make sure the syrup covers the jamuns completely.
Let them soak for at least 2-3 hours, or preferably overnight, so they absorb the syrup and become soft and juicy.
Serve: Serve warm or at room temperature. Garnish with chopped nuts, if desired.
Gajar ka Halwa (Carrot Halwa):
This rich and decadent dessert is made with grated carrots, milk, sugar, and ghee. It's a winter favourite but enjoyed year-round.
Ingredients:
500g carrots, grated
1 litre milk
1 cup sugar (adjust to taste)
1/4 cup ghee
1/4 cup chopped nuts (almonds, cashews, pistachios)
1/2 teaspoon cardamom powder
Instructions:
Sauté the Carrots: Heat ghee in a heavy-bottomed pan.
Add the grated carrots and sauté on medium heat for 5-7 minutes, until they soften slightly.
Add Milk and Cook: Pour in the milk and bring to a boil. Reduce the heat to low and let the carrots cook in the milk, stirring occasionally, until the milk is almost completely absorbed.
This may take about 30-40 minutes. Patience is key!
Add Sugar and Cook Further: Add the sugar and continue cooking, stirring constantly, until the halwa thickens and starts to leave the sides of the pan. This process may take another 15-20 minutes.
Add Nuts and Cardamom: Stir in the chopped nuts and cardamom powder. Cook for another 2-3 minutes.
Serve: Serve hot, garnished with more nuts, if desired. You can also add a scoop of vanilla ice cream for an extra treat.
Rasgulla:
These spongy cheese balls, soaked in a light sugar syrup, are a Bengali specialty.
Ingredients:
1 litre full-cream milk
2 tablespoons lemon juice or vinegar
4 cups water
2 cups sugar
1/2 teaspoon cardamom powder
Instructions:
Make the Chenna (Paneer): Bring the milk to a boil.
Reduce the heat and add lemon juice or vinegar, a little at a time, until the milk curdles and the whey separates.
Strain the Chenna: Line a sieve with a muslin cloth. Pour the curdled milk into the cloth and rinse with cold water to remove the sourness. Squeeze out all the excess water.
Knead the Chenna: Place the chenna on a clean surface and knead it for 8-10 minutes, until it becomes smooth and lump-free. This is crucial for soft rasgullas.
Shape the Rasgullas: Divide the chenna into small portions and roll them into smooth, crack-free balls.
Make the Sugar Syrup: In a large pot, combine water and sugar. Bring to a boil and simmer for 5-7 minutes.
Cook the Rasgullas: Gently drop the rasgullas into the boiling sugar syrup. Cover the pot and cook on medium heat for 15-20 minutes, or until the rasgullas double in size.
Add cardamom powder during the last 5 minutes.
Cool and Serve: Let the rasgullas cool completely in the syrup before serving. Refrigerate for a few hours for best results.
Kheer (Rice Pudding):
Kheer is a simple yet satisfying dessert made with rice, milk, sugar, and nuts.
Ingredients:
1/2 cup rice (basmati or any short-grain rice)
4 cups milk
1/2 cup sugar (adjust to taste)
1/4 cup chopped nuts (almonds, cashews, pistachios)
1/2 teaspoon cardamom powder
A few strands of saffron (optional)
Instructions:
Wash and Soak the Rice: Wash the rice thoroughly and soak it in water for 30 minutes.
Cook the Rice in Milk: In a heavy-bottomed pot, combine the milk and rice. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the rice is cooked and the milk has thickened. This may take about 45-60 minutes.
Add Sugar and Nuts: Add the sugar and chopped nuts.
Continue cooking for another 5-7 minutes, stirring constantly, until the sugar dissolves completely.
Add Cardamom and Saffron: Stir in the cardamom powder and saffron (if using). Cook for another 1-2 minutes.
Serve: Serve hot or chilled, garnished with more nuts, if desired.
Besan Ladoo:
These sweet, melt-in-your-mouth balls are made with gram flour (besan), ghee, and sugar.
Ingredients:
1 cup besan (gram flour)
1/2 cup ghee
1/2 cup powdered sugar (adjust to taste)
1/4 teaspoon cardamom powder
Chopped nuts (optional)
Instructions:
Roast the Besan: Heat ghee in a heavy-bottomed pan.
Add the besan and roast on low heat, stirring constantly, until it turns golden brown and fragrant. This may take about 15-20 minutes. Be careful not to burn the besan.
Cool Slightly: Remove the pan from the heat and let the besan cool slightly.
Add Sugar and Cardamom: Add the powdered sugar and cardamom powder. Mix well.
Shape the Ladoos: While the mixture is still warm, take small portions and shape them into ladoos. You can add chopped nuts to the center of each ladoo, if desired.
Set and Serve: Let the ladoos set completely before serving.
Moong Dal Halwa:
This rich and creamy halwa is made with moong dal (split yellow lentils), ghee, and sugar.
Ingredients:
1 cup moong dal
1/2 cup ghee
1/2 cup sugar (adjust to taste)
3 cups milk
1/4 teaspoon cardamom powder
Chopped nuts (optional)
Instructions:
Soak the Moong Dal: Wash the moong dal thoroughly and soak in enough water for 4-5 hours.
Grind the Moong Dal: Drain the water and grind the moong dal into a smooth paste.
Roast the Moong Dal Paste: Heat ghee in a heavy-bottomed pan. Add the moong dal paste and roast on low heat, stirring constantly, until it turns golden brown and fragrant. This may take about 30-40 minutes.
Patience is key!
Add Milk and Cook: Gradually add the milk and continue cooking, stirring constantly, until the milk is absorbed and the halwa thickens.
Add Sugar and Cardamom: Add the sugar and cardamom powder.
Cook for another 5-7 minutes, stirring constantly, until the sugar dissolves completely and the halwa starts to leave the sides of the pan.
Serve: Serve hot, garnished with chopped nuts, if desired.
Coconut Barfi:
This simple and delicious barfi is made with coconut, sugar, and milk.
Ingredients:
2 cups grated coconut
1 cup sugar
1/2 cup milk
1/4 teaspoon cardamom powder
Instructions:
Combine Ingredients: In a pan, combine grated coconut, sugar, and milk. Mix well.
Cook on Medium Heat: Cook the mixture on medium heat, stirring continuously, until it thickens and starts to leave the sides of the pan. This will take about 15-20 minutes.
Add Cardamom Powder: Stir in cardamom powder.
Set the Barfi: Grease a plate or tray with ghee.
Pour the mixture onto the plate and spread it evenly. Let it cool completely and set.
Cut into Squares: Once the barfi is set, cut it into squares or diamonds. Serve and enjoy.
Semiya Payasam (Vermicelli Pudding)
This is a quick and easy South Indian dessert made with vermicelli, milk, sugar, and nuts.
Ingredients:
* 1 cup semiya (vermicelli)
* 4 cups milk
* 1/2 cup sugar
* 1/4 cup nuts
* 1/4 tsp cardamom powder
Instructions:
Roast semiya Boil Milk Add Roasted semiya add the remaining ingredients! Ready to Serve
Shrikhand
Simple Gujarathi dessert! Made from hung curd!
You will require
* Curd
* Sugar
* Cardomom
Instructions:
Hang plain curd/dahi in a muslin cloth for 3-4 hours or overnight Add sugar and cardamom to the curd and serve.
Rava Kesari
Suji ka halwa also known as Kesari. Rava is another name for suji.
Ingredient list:
* Suji
* Ghee
* Food colour
* Sugar
Instructions:
Fry Suji in ghee Add sugar and food colour
Let it rest and get ready to serve
Making Indian sweets at home is a rewarding experience. Not only do you get to control the ingredients and sweetness levels, but you also get to enjoy the aroma and flavors of freshly made mithai.
So, this festive season, ditch the store-bought sweets and try your hand at these classic recipes. Your family and friends will surely be impressed. Happy Diwali!
The beauty of Indian sweets lies in their simplicity and the way they bring people together.
Whether it's the comforting warmth of Gajar ka Halwa on a cold winter night or the delicate sweetness of Rasgulla after a hearty meal, each dessert has a special place in our hearts and traditions.
This Diwali, let's celebrate the joy of home-cooked sweets and create memories that will last a lifetime. Don't hesitate to change the sugar according to your needs. Be mindful and take care.
These recipes are just a starting point.
Feel free to experiment with different flavors and ingredients to create your own unique versions of these classic sweets. Add a touch of saffron to your Kheer, sprinkle some rose petals on your Gulab Jamun, or use different types of nuts in your Besan Ladoo. The possibilities are endless!
Most ingredients are now easily available. Also, add spices if desired.
Remember to adjust the sweetness levels to your liking. Some people prefer their sweets to be very sweet, while others prefer a more subtle sweetness.
Start with the recommended amount of sugar and then add more, if needed, until you reach your desired level of sweetness. Freshly made sweets are the best. Do make them and share images with your friends and family.
These homemade sweets are perfect for gifting as well.
Package them in beautiful boxes or containers and share them with your loved ones. It's a thoughtful and personal gift that they will surely appreciate. Diwali is all about sharing joy and happiness, and what better way to do that than with homemade sweets?
A box of Indian mithai is a box full of love! Remember to be extra careful.
Enjoy the process of making these classic Indian desserts and don't be afraid to experiment.
With a little practice, you'll be able to master these recipes and create delicious sweets that your family and friends will love for years to come. From our family to yours happy diwali and a happy new year! Try these amazing indian mithai and let us know more about them.
AI Generated Content. Glance/InMobi shall have no liability for the content
