Besides its rich cultural tradition and heritage, what makes India immensely famous worldwide are the diverse cuisines it offers. When it comes to desserts, no one can beat the many varieties of sweets India boasts of made from a whole lot of ingredients. Most of the desserts are prepared using milk/ condensed milk, alongside cardamom, nuts, pistachio, cashew nut, walnut, and many other additives for flavor. The northern (laddu, kaju Katli), southern (Mysore Pak, double ka meetha), eastern (rasgulla, sandesh), and western parts (basundi, modak) of India each have their specialties.
Gulab Jamun literally translated to rose berries, while rose means gulab and jamun are deep purple colour berries. Wondering how to make gulab jamun? You’ve come to the right place. Yes, you can now make India’s favourite sweet in the comfort of your home and relish this delectable Indian sweet with family and friends on any special occasion.
- 100 Gram Khoya (firmly packed)
- 1 tbsp Refined flour or soojee
- 1/4 tsp Baking soda
- 2 cups Sugar
- 2 cups Water
- 2 tbsp Milk (mixed with a little water)
- 4 Green cardamoms (slightly crushed)
- Cube of bread
Gajar ka Halwa
This traditional carrot halwa recipe uses just full-fat milk, ghee and sugar to make the halwa. you don’t need khoya (evaporated milk solids) or condensed milk.
We generally use red Delhi carrots to make the halwa as they are tender and juicy. On occasions, i have also made carrot halwa with orange carrots. You can use any carrots – red, orange or black. But just make sure they are not fibrous and dense.
- 8 to 9 medium tender juicy carrots or 650 grams – yields approx 4 to 4.5 cups grated carrots
- 4 cups full fat organic milk
- 4 tablespoons ghee (clarified butter)
- 10 to 12 tablespoons regular sugar or organic unrefined cane sugar or 180 to 190 grams sugar – add as required
- 5 to 6 green cardamom – powdered finely in a mortar-pestle or about ⅓ to 1 teaspoon cardamom powder
- 10 to 12 whole cashews – chopped
- 10 to 12 almonds – sliced or chopped
- 2 tablespoons golden raisins
- 1 pinch saffron strands – optional
Jalebi is a popular Indian dessert made with maida and sugar syrup. Served during festivals and special occasions, this traditional dessert recipe is loved not just by kids but adults too. This crispy sugary spiral tastes brilliant when served with piping hot milk or chilled Rabri. Traditionally, a muslin cloth with a small outlet is used to make the Jalebi, by pouring it in a spiral shape in the piping hot oil. However, to make the process easier, you can use a squeezy bottle, which makes it much simpler. The golden rule to make amazing Jalebis, is by well fermenting the batter. For a twist, this simple recipe can also be served as a breakfast with milk or curd. This easy and quick dessert recipe is paired with various dishes in different regions. In Gujarat, Jalebi is often paired with Fafda, whereas in other regions it is served with Rabri. It is mostly prepared on festivals like Diwali and Holi, though you can make it as per your mood and cravings. It is also a delightful evening snack, when paired with Samosas and hot Masala tea. What actually makes this dessert delicious is the crispiness filled with sugary taste, no wonder this delicacy tastes best when paired with spicy side dish or after an elaborate meal. To make this Jalebi even better add some soaked saffron water to the batter this gives a beautiful yellow tint to this recipe and the aroma of saffron makes it more delightful. It is always advisable to prepare Jalebi by shallow frying, and if you are someone who loves the aroma and taste of ghee, then you can use ghee instead of using refined oil. If you like it in the traditional way, you can serve it with Rabri or Milk, but if you have guests coming over and you just don’t have the time to prepare Rabri you can top it with some condensed milk or Vanilla ice cream.. However, we suggest you to serve with the Rabri in the much authentic way and garnish it with some crushed pistachios and kesar strings ( saffron strings). So make this delicious delicacy and enjoy with your loved ones. And give us your feedback on the comment section below.
- 3 cup all purpose flour
- 2 cup thickened yoghurt (curd)
- 1/2 cup ghee
- 3 cup sugar
- 5 strand saffron
- 1/2 teaspoon powdered green cardamom
- 1/2 cup corn flour
- 1 1/2 pinch baking soda
- 2 cup sunflower oil
- 3 cup water
- 4 drops rose essence
- 1/2 teaspoon edible food color
Gurer sondesh/rosogolla’. But in outside of West Bengal these treats are always out fo your reach. Though you can get Bengali Sweets in other states of India, but Gur or Date palm jaggery is may be your dream. In Hyderabad, Gangura, the famous bengali sweet shop of Kolkata brings you good Winter sweets, but it’s very far from our house.
So finally winter is here. A for a bong winter means ‘Nolen Gur’, ‘pithe puli’, gurer payesh’, ‘Gurer sondesh/rosogolla’. But in outside of West Bengal these treats are always out fo your reach. Though you can get Bengali Sweets in other states of India, but Gur or Date palm jaggery is may be your dream. In Hyderabad, Gangura, the famous bengali sweet shop of Kolkata brings you good Winter sweets, but it’s very far from our house.
- Full fat cow’s milk 1 liter
- Lemon juice 3 to 4 tablespoons, diluted with 1/2 cup water
- For sugar syrup :
- Date plum jaggery 1/2 cup
- Sugar 1/2 cup
- Water 4 cups