Well the Global Corona Outbreak induced lockdown which got us indoors with limited grocery supply.. And also food delivery apps are working partially so peeps with sweet tooth are going crazy.. but worry not I got you covered.. Here are 5 drool worthy desserts you can make at home with easily available household ingredients in no time to satiate cravings.
1. Aate Ka Halwa ( Wheat Flour Halwa)
This is usually served as Prasad in Gurudwara & also known as “Kada Prasad”. Very easy to make indulgent dessert which you will keep asking for more.
Ingredient
1 cup whole wheat flour
1 cup ghee, (clarified butter)
1 cup sugar
2 cups water
1/4 teaspoon cardamom coarsely ground (optional)
For Garnishing: 10-12 raisins, sliced almonds & pistachios (optional)
Cooking Procedure:
Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
In a frying pan over low medium heat, add the Ghee. After ghee is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma. Flour should be roasted well, This should take about 7-8 minutes.
Now add the sugar syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps. Add cardamom and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes.
Garnish with almonds, and pistachios. Serve warm.
2. Sooji Ka Halwa ( Rawa/Semolina Halwa)
This is often prepared for various kind of Puja’s in Indian household.. Well cooked sweetened sooji with burst of Ghee really satisfies mind, body and soul.
Ingredient
1 cup sooji (rava, semolina)
1/2 cup milk
1/2 cup clarified but (ghee)
1/2 cup sugar
1 cup water
Pinch of cardamom Powder
few strings saffron (kaser)
For Garnishing: sliced almonds and pistachios (optional)
Cooking procedure:
In a bowl mix the Sooji and milk together and set aside for about five minutes. Make sure there are no lumps.
In a boiling water add sugar, cardamom powder, and saffron mix it well, and Set aside.
In a frying pan heat the ghee over medium heat, just enough to make the ghee warm. Mix the sooji with ghee pressing with spatula making sure ghee and sooji is mix well without any lumps.. roast the sooji to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Add the sugar syrup slowly, as you add the syrup to sooji water will splatter. Let it cook for about 4 minutes.
Sooji will absorb the water, as the Halwa cools, so keep Halwa a little softer then you want.
Garnish with almonds and pistachios and serve warm for the best taste.
3. Moong Dal Halwa (Split Mung Beans/yellow Lentil)
This is a Traditional Rajasthani dessert prepared with loads of Ghee & Love.. though it requires soaking moong dal 4 hours prior to cooking, you cannot make it on the spot.. but its definitely worth a try.
Ingredient
1/2 cup split yellow Moong dal, washed
1/2 cup ghee, (clarified butter)
2 cups water
1/2 cup sugar
Pinch of cardamom powder
few strands saffron
For Garnishing: Sliced Almonds & Pistachios (optional)
Cooking procedure
Wash dal thoroughly and soak in 3 cups of water for at least 4 hours. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
In a non-stick or heavy bottom frying pan add moong dal paste and melted butter. Mix well and fully cook dal paste. Use spatula to gently press the paste, then fold the paste over and press again. Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color. This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
Remove cover, stir and Turn off the heat. Garnish with almonds & pistachios. Serve warm
4. Firni/Chwal Ki Kheer ( Rice Pudding)
This is my absolute favourite because of rich taste & creamy texture.. Just 4 basic ingredients & this melt in mouth dessert is ready.
Ingerdient
¼ cup rice
4 cup whole milk
1 tbsp Ghee (clarified Butter)
½ cup sugar (adjust to taste)
6 strands of saffron
Pinch of crushed cardamom
For Garnishing: Sliced almonds and pistachios (optional)
Cooking procedure
Use a non-stick frying pan to make kheer.
Wash rice, changing water until the water appears clear.
Melt the ghee in a frying pan on medium heat and Add the rice and stir-fry for 2 minutes.
Add the milk to the rice, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes.
Turn off the heat. As kheer cools of will become thicker in texture.
Kheer can be served chilled or warm as per your liking.
5. Basundi
Who doesn’t love Basundi? This thick Indian Condensed milk loaded with dryfruits is every dessert lover’s paradise.
Ingredient
1 liter Full fat milk
½ Cup Sugar 1/2 cup
2 pinch of Cardamom powder
6-8 Saffron strands (soaked in 2 tbsps of warm milk)
For Garnishing: Sliced Almonds & Pistachios (optional )
Cooking Procedure:
Boil milk in a large heavy bottomed wide vessel on high flame. Once it comes to a boil, reduce flame to low and allow to simmer for 12-15 mins, stirring in intervals of 2 mins.
Add sugar at this point and keep stirring constantly. You will see that the milk thickens. This could take 30 to 40 mins.
Add cardamom powder and mix well. Turn off flame and allow to cool down slightly. Remove to a serving bowl.
Garnish with the chopped nuts and saffron strands.
You can serve it warm or chilled as per your linking
1. Aate Ka Halwa ( Wheat Flour Halwa)
This is usually served as Prasad in Gurudwara & also known as “Kada Prasad”. Very easy to make indulgent dessert which you will keep asking for more.
Ingredient
1 cup whole wheat flour
1 cup ghee, (clarified butter)
1 cup sugar
2 cups water
1/4 teaspoon cardamom coarsely ground (optional)
For Garnishing: 10-12 raisins, sliced almonds & pistachios (optional)
Cooking Procedure:
Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
In a frying pan over low medium heat, add the Ghee. After ghee is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma. Flour should be roasted well, This should take about 7-8 minutes.
Now add the sugar syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps. Add cardamom and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes.
Garnish with almonds, and pistachios. Serve warm.
2. Sooji Ka Halwa ( Rawa/Semolina Halwa)
This is often prepared for various kind of Puja’s in Indian household.. Well cooked sweetened sooji with burst of Ghee really satisfies mind, body and soul.
Ingredient
1 cup sooji (rava, semolina)
1/2 cup milk
1/2 cup clarified but (ghee)
1/2 cup sugar
1 cup water
Pinch of cardamom Powder
few strings saffron (kaser)
For Garnishing: sliced almonds and pistachios (optional)
Cooking procedure:
In a bowl mix the Sooji and milk together and set aside for about five minutes. Make sure there are no lumps.
In a boiling water add sugar, cardamom powder, and saffron mix it well, and Set aside.
In a frying pan heat the ghee over medium heat, just enough to make the ghee warm. Mix the sooji with ghee pressing with spatula making sure ghee and sooji is mix well without any lumps.. roast the sooji to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Add the sugar syrup slowly, as you add the syrup to sooji water will splatter. Let it cook for about 4 minutes.
Sooji will absorb the water, as the Halwa cools, so keep Halwa a little softer then you want.
Garnish with almonds and pistachios and serve warm for the best taste.
3. Moong Dal Halwa (Split Mung Beans/yellow Lentil)
This is a Traditional Rajasthani dessert prepared with loads of Ghee & Love.. though it requires soaking moong dal 4 hours prior to cooking, you cannot make it on the spot.. but its definitely worth a try.
Ingredient
1/2 cup split yellow Moong dal, washed
1/2 cup ghee, (clarified butter)
2 cups water
1/2 cup sugar
Pinch of cardamom powder
few strands saffron
For Garnishing: Sliced Almonds & Pistachios (optional)
Cooking procedure
Wash dal thoroughly and soak in 3 cups of water for at least 4 hours. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
In a non-stick or heavy bottom frying pan add moong dal paste and melted butter. Mix well and fully cook dal paste. Use spatula to gently press the paste, then fold the paste over and press again. Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color. This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
Remove cover, stir and Turn off the heat. Garnish with almonds & pistachios. Serve warm
4. Firni/Chwal Ki Kheer ( Rice Pudding)
This is my absolute favourite because of rich taste & creamy texture.. Just 4 basic ingredients & this melt in mouth dessert is ready.
Ingerdient
¼ cup rice
4 cup whole milk
1 tbsp Ghee (clarified Butter)
½ cup sugar (adjust to taste)
6 strands of saffron
Pinch of crushed cardamom
For Garnishing: Sliced almonds and pistachios (optional)
Cooking procedure
Use a non-stick frying pan to make kheer.
Wash rice, changing water until the water appears clear.
Melt the ghee in a frying pan on medium heat and Add the rice and stir-fry for 2 minutes.
Add the milk to the rice, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes.
Turn off the heat. As kheer cools of will become thicker in texture.
Kheer can be served chilled or warm as per your liking.
5. Basundi
Who doesn’t love Basundi? This thick Indian Condensed milk loaded with dryfruits is every dessert lover’s paradise.
Ingredient
1 liter Full fat milk
½ Cup Sugar 1/2 cup
2 pinch of Cardamom powder
6-8 Saffron strands (soaked in 2 tbsps of warm milk)
For Garnishing: Sliced Almonds & Pistachios (optional )
Cooking Procedure:
Boil milk in a large heavy bottomed wide vessel on high flame. Once it comes to a boil, reduce flame to low and allow to simmer for 12-15 mins, stirring in intervals of 2 mins.
Add sugar at this point and keep stirring constantly. You will see that the milk thickens. This could take 30 to 40 mins.
Add cardamom powder and mix well. Turn off flame and allow to cool down slightly. Remove to a serving bowl.
Garnish with the chopped nuts and saffron strands.
You can serve it warm or chilled as per your linking