Craving something sweet after a meal? Forget about spending hours in the kitchen or tackling complicated recipes. We've curated a collection of five quick and easy Indian sweet recipes that you can prepare at home in no time.
Mango Falooda
Mango season is about to over. Before waiting for another year, here is another mango-full recipe that you must try.
Ingredients:
- Puramio’s Mango Falooda Mix
- 1 litre milk
- 2 cup water
Instructions:
- Take 1 litre of milk in a vessel. Add 2 cups of water (200 ml) to the vessel containing milk and heat for 2-3 minutes, on a medium flame.
-
Empty content of Puramio’s Falooda Mix into the milk and boil it while stirring continuously for 10-15 minutes, until the mixture becomes creamy.
-
Remove the vessel from the flame and allow the mixture to cool.
- Refrigerate to chill (DO NOT DEEP FREEZE) and serve the falooda by adding nuts, dry fruits, & ice-cream.
This chilled and visually delightful dessert will complete a family get-together or provide you the soothing experience during your “me” times.
Ragi Halwa
Who doesn’t love a hot halwa on a rainy night? For a healthy twist, try making Ragi Halwa (Finger Millet Pudding). Let’s see how it’s made.
Ingredients:
- 1 cup Puramio’s Ragi Flour
- 1-1/4 cup Jaggery
- 1 teaspoon Cardamom Powder (Elaichi)
- 3 cups Milk
- 3 cups Water
- 4 tbsp Ghee
- 5-6 Almonds, chopped
- 5-6 Cashews, chopped
- 1 tbsp Raisins
Instructions:
- Heat ghee in a pan and add Puramio’s Ragi Flour. Give it a roast for 5-7 minutes on medium flame.
- Add jaggery and mix well. Cook for 2-3 minutes until the jaggery melts and combines with the ragi flour.
- Add milk and water to the pan and mix well. Cook for 10-15 minutes on low heat, stirring occasionally.
- Add cardamom powder, chopped almonds, cashews, and raisins to the pan. Mix them well and let it cook for another 2-3 minutes.
- Turn off the heat. Allow the pudding (halwa) cool for 5 minutes.
- Serve the ragi halwa lukewarm so it doesn’t burn the tongue.
This nutritious sweet is not only delicious but also packed with the goodness of ragi, a rich source of calcium and fibre.
Coconut Ladoo
Coconut Ladoo is a classic Indian sweet that can be prepared and whipped up in no time. Made with condensed milk, you don’t need to add any other
Ingredients:
- 2 cups desiccated coconut
- ¾ cup sweetened condensed milk (about 220 gms)
- ¼ teaspoon cardamom powder
- 2 tablespoons ghee
Instructions:
- Heat ghee in a pan and add the desiccated (shredded) coconut. Roast it for 2-3 minutes on medium heat.
- Add condensed milk and mix well. Cook for 2-3 minutes until the condensed milk melts and combines with the coconut.
- To the pan, add cardamom powder. Mix well and continue to cook for another two to three minutes.
- After a few minutes, turn off the heat and allow the mixture to cool.
- Grease your palms with clarified butter (ghee) and give the mixture shape of small balls.
- Roll the balls in shredded coconut to coat them evenly.
- Serve the coconut laddoos at room temperature.
These bite-sized delights offer a burst of coconut flavour and are perfect for festivals or special occasions.
Besan Burfi (with Brown Sugar)
Besan ki Barfi is a delightful and sweet gram flour fudge with the added aromatic deliciousness of clarified butter (ghee). This easy-to-make desi sweet can be fancied by people of all ages. Here is how you can make it easily.
Ingredients:
- 2 cups Besan (gram flour)
- 1 cup Puramio’s Brown Sugar
- 2/3 cup Desi Ghee (clarified butter)
- 1/2 cup Water
- 1 tsp Cardamom Powder
Instructions:
- Heat ghee in a pan and add the besan. Roast it for 10-12 minutes on medium heat, stirring continuously.
- Add brown sugar and mix well. Cook for 2-3 minutes until the sugar melts and combines with the besan.
- Add water to the pan and mix well. Continue cooking, while stirring constantly, for another 2-3 minutes.
- Add cardamom powder to the pan and mix it well with the paste. Keep on cooking for additional 2-3 minutes.
- Turn off the flame and allow the mixture to cool for a few minutes.
- Grease a plate with ghee and spread the mixture evenly on the plate.
- Let the mixture cool for 1-2 hours until it sets.
- Cut the mixture into small squares or diamond shapes.
- Serve the besan ki barfi at room temperature.
Savor the delectable besan barfi fudge, the perfect Indian sweet for birthdays, weddings, and other personal occasions.
Almond Milk Phirni
This delicious recipe is meant for lactose intolerant and vegan folks who are missing out the taste of traditional Indian sweet, Phirni, a cousin of Kheer.
Here is a recipe to make Almond Milk Phirni using almond milk powder:
Ingredients:
- 1/2 cup Basmati Rice
- 1 liter Almond Milk (made from Puramio’s Almond Milk Powder)
- 2 tbsp Brown Sugar
- 15-16 Almonds, chopped
- 10-11 Pistachios, chopped
- Rose Water
- Rose Petals (for garnish)
Instructions:
- Soak the basmati rice for 2-3 hours in water.
- Drain the rice and grind it into a coarse paste.
- Heat almond milk in a pan and bring it to a boil.
- Pour in the rice paste to the pan and stir well. Cook for 10-15 minutes on low heat, stirring occasionally.
- Add brown sugar to the pan and mix well. Cook for another 2-3 minutes until the sugar dissolves.
- Toss in the chopped almonds and pistachios and mix them well. Cook it for another 2-3 minutes.
- Turn off the heat and add rose water to the pan. Mix well.
- Let the phirni cool for a few minutes.
- Pour the phirni into small earthen pots or bowls.
- Garnish with rose petals and chopped nuts.
- Chill the phirni in the refrigerator for 1-2 hours before serving.
You can adjust the sweetness and consistency of the kheer to your liking. Enjoy the vegan Almond Milk Phirni as a cool and creamy dessert on festivals, with brunches or dinners.
Puramio – Your Power Bank of Deliciousness
Creating delectable Indian sweets at home doesn't have to be a daunting task. The recipes in this blog are relatively healthier, tastier, and much fresh than the sweets that you buy from shops. With Puramio’s range of Kitchen Essentials, and Dessert Ingredients, making a range of sweets at home will become a child’s play for you.