Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Simple Indian Dessert Recipes Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

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Posted in: cooking, Dessert, Diwali Special. Tagged: cardamom powder, Dessert, festival of colors, festivals, flavorful, golden raisins, gulab jamun, holi, holi special, indian dessert, indian food, indian recipe, indian vegeterian, instant, kids, kids meal, mithai, ramadan, ramdan, ramzan, saffron, simple, sweets, vegeterian.
Gulab Jamun is my favorite dessert since my childhood. My mom makes the yummiest gulab jamuns of all. On almost all the occasions, in India, she makes them from scratch.But here in US, since I don’t get mava as we get in India, so with my mom’s suggestion, I tried these Gulab Jamuns from the Chitale gulab jamun mix [from Pune]. They turned out pretty good.
Chitale gulab jamun mix is now available is most of the Indian grocery stores in Bay Area.

Ingredients: For Gulab Jamun (50 pieces)
Chitale Gulab Jamun mix- 1 pkt [400 gms]
Sugar – 6 cups
Cardamon powder (Elachi powder) – 2 tsp
Saffron strands (Kesar) – ¼ tsp
Goldan raisins (kismis) – 1/2 cup
Water – 240 ml (1.5 cups for making gulab jamuns)
Water – 6 cups [for syrup]
Method:
In a bowl, gradually add little by little, 1.5 cups of water to the mix. Mix well.
Gently knead the mixture to make it an even dough.
In another large vessel, take 6 cups of water and add 6 cups of sugar. Also add saffron and cardamom powder to it. Bring it to a boil. Mix it well and boil again.
Take the dough and divide it into small 50 parts. Take golden raisin and put one raisin in the center of each portion. Roll each portion into a smooth ball. Make all the balls and keep aside.
In a pan, heat cooking oil for frying the gulab jamuns. Deep fry the gulab jamuns on medium high heat. It should take approx 7-8 minutes to become golden brown. If it happens before that, oil is too hot and jamuns won’t be able to cook all the way through. If it takes more time than 7-8 minutes, the oil is not hot enough.
Drain all the fried gulab jamuns on a kitchen towel. Let it sit for 4-5 minutes and then add all jamuns to the sugar syrup. Let them completely soak for couple of hours.
Gulab jamuns are ready to eat.
Serving Suggestions:
Enjoy Gulab jamums hot or chilled. I prefer them hot with chilled vanilla ice-cream on the side.
Posted in: cooking, Diwali Special, Dry Snack, snack. Tagged: Dessert, diwali, easy, festival, gudi padwa, indian dessert, indian festival, indian recipe, indian spices, indian vegeterian, kids, navratri special, recipe, shakarpara, snack, ugadi.

Shakarpara means sugar treats. These are small diamond shaped sweets usually made during Diwali or other festivals. These sweets can be stored in air tight containers for 3-4 weeks.
In a large bowl, combine wheat flour, all purpose flour and ghee. Mix well.
Ina sauce pan, combine milk sugar and 1/2 cup water. Bring it to a boil till the sugar dissolves completely. Take it off the heat and let it cool.
Now add sugar syrup little by little to the flour mixture and knead it into stiff dough.
Let the dough rest for 5 minutes.
Heat the oil in a pan for frying on medium heat.
Divide the dough into 4 equal parts. Take each part and roll the dough into 1/4 inch thick sheet.
Cut the sheet into small diamond shapes with the help of knife or the pizza cutter.
Carefully fry these diamonds in the medium hot oil till it becomes golden on both sides.
Drain them on the kitchen towel and cool them completely.
Once these diamond shaped shakarparas are completely cool, you can store them in air tight containers for 3-4 weeks.
Enjoy these sweet treats with a cup of coffee or masala tea.

Posted in: cooking, Dessert, Diwali Special, Falahari [Fasting menu]. Tagged: carrots, cashews, condensed milk, diwali, festivals, flavorful, fresh food, gajar, gajar ka halwa, healthy, indian, indian dessert, indian recipe, indian vegeterian, nuts, party food, pudding, ramadan, ramdan, ramzan, vegetarian, vegeterian. Leave a comment
Lightly peel and grate carrots in food processor or with hand grater.
Pressure cook the carrots for 5 minutes.
In a heavy bottom pan, add the steamed carrots. Let the water dry out.
Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.
Keep stirring. When it doesn’t stick to the pan anymore, it is done.
Now add cardamom powder and nuts to it. Mix well.
Enjoy carrot pudding or gajar halwa for dessert anytime.

Posted in: cooking, Dessert, Kids favorites, Punjabi Cuisine. Tagged: aate ka halwa, almonds, ashtami prashad, devi bhog, dryfruits, flour pudding, grudwara, gurdwara prashad, gurudwara, halwaa, indian dessert, kada prashad, navmi prashad, navratri prashad, nuts, prashada, pudding, punjabi, ramadan, ramdan, ramzan, wheat.

In a pan, at medium-high heat add ghee. Now add wheat flour to it. Mix well. Keep the heat medium low.
Now in another pan, dissolve 1 cup sugar in 1 cup water on low heat. Stir it till all the sugar is dissolved. Turn the heat off.
Keep stirring the wheat flour with ghee on medium low heat, till it turns golden brown and produces good aroma. Keep an eye on it otherwise it burns quickly.
Now add already made sugar syrup carefully to the pan and keep stirring. It all becomes thick and starts leaving the sides. All happens very quickly.
Add sliced almonds to the halwa and it is ready.
Garnish it with 1 tbsp sliced almonds and serve warm.

Posted in: Dessert, Diwali Special, Dry Snack, Holi Special, snack. Tagged: Dessert, dry snack, eggless, flavorful, indian, indian dessert, indian recipe, indian sweet, laddoo, laddu, lohri, pongal, ramadan, ramdan, ramzan, rava, sankranti, semolina, sooji, suji, vegetarian. Leave .

In a pan, heat 2 tbsp butter/ghee. Lightly roast raisins, almonds and cashews. Drain on kitchen towel. Coarsely chop nuts and keep aside.
In the same pan, add the remaining butter/ghee on medium heat. Add rava/sooji and fry until you get the nice roasted rava aroma.
Add shredded coconut and sugar and mix well on low heat for a minute.
Now add raisins, nuts, cardamom powder and Saffron. Mix well.
Add evaporated milk and turn off the stove. Keep mixing for few minutes until the evaporated milk is well incorporated.
Pour the mixture in a bowl or thali. Let it cool till its managable. Do not cool completely.
Take small amount of the mixture in your palm and make lemon size balls.

Posted in: cooking, Dessert. Tagged: cashews, Dessert, flavorful, golden raisins, healthy, indian dessert, indian vegeterian, low fat, pineapple, pineapple kesari, ramadan, ramdan, ramzan, saffron, simple, sugar free, vegetarian.
t is very hard to find healthy and tasty desserts. So I altered the original Pineapple kesari recipe to fit in healthy recipe column. But this one is not shy in taste. It is simple and easy as well. So enjoy your dessert guilt fre

Dissolve saffron strands or Kesar in 2 cups of water.
In a pan, add ½ tbsp of Ghee/butter. Add rawa and dry roast it on medium low temperature, till it releases rich aroma. It will look light golden in color.
Add crushed pineapple and splenda to the pan and mix well. Immediately add the saffron water, while stirring continuously or it will be lumpy.
Add kismis, cashews and cardamom powder to it and mix well.
Cook for another 2-3 minutes and pineapple kesari is don

Posted in: cooking, Dessert. Tagged: almonds, Dessert, diwali, festival, flavorful, Food, fresh food, healthy, indian dessert, indian recipe, kheer, ramadan, ramdan, ramzan, rice pudding, shahi kheer, vegetarian, vegeterian

Kheer is a very traditional Indian dessert. Shahi means royal. As this recipe calls for Kesar and Badam (Saffron and Almonds), is considered royal.
1. Wash rice under cold water couple of times. Soak rice in a bowl adding some warm water.
2. Soak almonds in warm water for few hours.
2. In the heavy bottom pan or in the slow cooker add whole milk and let it simmer. Add Saffron to it.
3. Take soaked rice, remove excess water and mix the rice so that it will break in halves.
4. Add the rice, without water, to the simmering milk. Let it simmer on medium low heat for an hour and stir occasionally. Do not let it stick to the bottom.
5. After hour and half add condensed milk and mix well.
6. Add sugar if desired and bring it to a boil.
7. Peel the soaked almonds and cut them into slices.