October 12, 2020

We all love desserts, don’t we? Desserts have the power to brighten up our day, shine up our nights & bring charm to gloomy days. There are many kinds of desserts out there, but as Indians nothing triggers our taste buds like Indian desserts.

So here are absolutely mouth-watering Indian dessert recipes:



  • 6 tbsp. jasmine rice
  • 2 tbsp. unsalted butter
  • 12 tsp. lightly crushed saffron
  • 12 tsp. ground cardamom
  • 6 cups milk
  • 3 oz. jaggary or 6 tbsp. light brown sugar
  • 14 cup slivered almonds, toasted
  • 14 cup thinly sliced pistachios


Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10″ skillet over medium heat; add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes. Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes. Add jaggary, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl, and garnish with remaining pistachios before serving.



  • 1 cup long grain white rice, rinsed
  • 14 cup moong dal (dried mung beans), rinsed, soaked 30 minutes, and drained
  • 3 cups whole milk
  • 1 stick cinnamon
  • 14 cup ghee
  • 12 cup cashew halves
  • 3 tbsp. golden raisins
  • 14 cups grated jaggery or brown sugar
  • 2 tsp. ground cardamom


Bring rice, dal, and 4 12 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium; cook until rice is tender, 12–14 minutes. Add milk and cinnamon; cook, stirring occasionally to prevent scorching, until dal is mushy, 20–22 minutes. Melt ghee in an 8″ skillet over medium-high; cook cashews and raisins until raisins are plump, 2–3 minutes. Stir into rice with jaggery and cardamom; cook, until jaggery is melted and pudding is slightly thickened, 3–4 minutes. Serve warm or at room temperature.



  • 8 cups whole milk
  • 13 cup fresh lemon juice
  • 13 cup sugar
  • 1 tsp. ground cardamom
  • Golden raisins or shelled pistachios, for garnish


  • Bring milk to a boil in a 6-qt. saucepan, stirring occasionally to prevent scorching. Add lemon juice and remove from heat; large curds will form. Using a wooden spoon, gently push curds together toward one side of the pot; do not stir or the curd will break into small pieces. Line a fine-mesh sieve with dampened cheesecloth; strain curds and discard whey or save for another use. Rinse curds under cold running water.
  • Gather edges of cheesecloth together to form a purse. Tie edges around a wooden spoon. Place spoon over a large pot, balancing ends of spoon so that purse hangs freely. Let drain at room temperature for 1 hour; discard any liquid that collects in pot. Transfer purse to a colander and cover with a heavy-bottom pot filled with water; let cheese drain 1 hour.
  • Unwrap cheese and transfer to a work surface. Using hands, knead cheese until a smooth ball forms, 2–3 minutes. Gradually add sugar and cardamom; knead until smooth. Heat a 12” nonstick skillet over medium. Cook cheese mixture, stirring occasionally, until slightly dry but not golden, about 10 minutes. Remove from heat and let cool slightly. Using hands, divide dough into 8 balls. Press a golden raisin or pistachio into each ball.



  • 6 cups yogurt
  • 1 tsp. saffron threads
  • 1 tbsp. warm milk
  • 12 cup superfine sugar
  • 12 tsp. green cardamom seeds, crushed
  • 10 pistachios, chopped


Cut 3 layers of cheesecloth into a 12″ x 24″ square. Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency. Combine saffron and milk and let steep for 30 minutes. Put drained yogurt into a bowl; stir in saffron mixture and sugar. Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios.



  • 12 cup ghee
  • 4 medium carrots, coarsely grated
  • 3 cups whole milk
  • 1 cup sugar
  • 14 cup heavy cream
  • 12 tsp. ground green cardamom
  • 12 tsp. rose water
  • 2 tbsp. golden raisins
  • 2 tbsp. roughly chopped cashews
  • 1 tbsp. roughly chopped almonds
  • 1 tsp. minced pistachios


  • Melt 13 cup ghee in a 12″ nonstick skillet over medium-high heat; stir in carrots. Add milk; boil. Reduce heat to medium; cook, stirring occasionally, until carrots are very tender and sauce is thickened, 30–35 minutes. Stir in sugar, cream, cardamom, and rose water; cook until sugar is dissolved and halwa is thick, about 25 minutes.
  • Melt remaining ghee in an 8″ skillet over medium-high heat; cook raisins, cashews, and almonds until raisins are plump and nuts are lightly toasted, 3–4 minutes. Stir mixture into halwa and garnish with pistachios; serve at room temperature.

So here are some delicious Indian dessert recipe you can try at home to treat your taste buds in this lock down.

Let us know in the comment section  which one you like the most.

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