Posted on by Kailash Sweets & Snacks

3 Delightful Indian Desserts That You Can Fix Up at Home

Following are some of the recipes that will help you to enjoy the Delightful Indian Desserts That You Can Fix Up at Home:

  • Sandesh

Ingredients

  • Liquid milk – 2lt
  • Vinegar – 50ml/ 3½ tbsp
  • Water – 100ml/ ½ cup
  • Water – 2lt
  • Sugar (fine grain) – 60gms/ 5tbsp
  • Corn starch – 1½ tbsp
  • Dissolved saffron – for garnish (optional)

Method:

Combine 50ml vinegar with 100ml water—heat milk to the point of boiling and mood killer the warmth. Add weakened vinegar and mix till the milk parts. Add water to chill the Chenna off, and afterwards strain the Chenna out utilizing a muslin fabric. Press out the water and spot the Chenna on a huge plate. Add sugar and rub it with your palm to smoothen out any grains.

Warm a pan or Kadai on low warmth and add Chenna. Cook for 5mins approx or work the opportunity the Chenna arrives together like a batter.

Eliminate to a plate and cool it down, sprinkle cardamom powder and blend it. Shape into little balls and spot on a platter. Serve the Sandesh with some broke down saffron and serve.

  • NO-COOK INSTANT COCONUT BARFI

Ingredients:

  • 2 cups desiccated coconut
  • 5 – 2 cups icing sugar or powdered sugar
  • 1/2 cup condensed milk
  • 1/2 tsp vanilla essence

Method:

Line your chopping board or any plate with plastic wrap or stick film and keep to the side.

In a blending bowl, join the sugar, coconut and vanilla pith.

Include the condensed milk, and afterwards, utilize your hands to pack it all up. 

Sprinkle some coconut on the plastic sheet that you have kept aside.

Take half of the barfi combination and press it onto the sheet to frame a square shape; shape it from every side.

Presently in the excess half blend in the bowl, include the food shade of your decision and afterwards press this combination over the barfi that you have effectively squeezed onto the saran wrap; to shape two layers white and orange for my situation.

Sprinkle some more coconut on top of it and refrigerate for 15 mins.

Eliminate and cut into squares and appreciate.

  • Malpua

Ingredients:

  • 1 cup maida / plain flour
  • ½ cup semolina/sooji
  • ¼ cup sugar
  • ½ tsp fennel / saunf (powdered)
  • ¼ tsp cardamom powder / elachi powder
  • ½ cup milk
  • water as required (to prepare batter)
  • oil for deep frying
  • dry fruits for garnishing

sugar syrup:

  • 1 cup sugar
  • ½ cup water
  • ¼ tsp cardamom powder / elachi powder

Methods:

  • In a huge blending bowl, take maida, sooji and sugar.
  • Add fennel powder and cardamom powder.
  • Add milk.
  • Blend well, ensuring there are no lumps in the mixture.
  • Add water as required and blend well.
  • Ensure the batter is of smooth pouring consistency.
  • Further, whisk the batter for atleast 5 minutes.
  • Cover and rest the batter for 30 minutes.
  • Pour a bit of the batter into hot oil/ghee.
  • Once the malpua begins to glide, sprinkle oil over malpuas.
  • Furthermore, press delicately with the assistance of a punctured spoon.
  • The malpuas will puff up like poori.
  • Presently fry the two sides till they become brilliant earthy coloured.
  • Channel the malpuas onto a kitchen towel to eliminate overabundance oil
  • presently, splash the malpuas into the hot sugar syrup.
  • Rest for 10 minutes, ensuring both the sides of the malpua are splashed well.
  • At last, serve malpuas hot and embellished with not many nuts.