Best North Indian Desserts

Best North Indian Desserts:

Best North Indian Desserts

Indian desserts are famous for being some of the sweetest and tastiest in the world. No matter where you are, any Indian organization will absolutely offer at least one of these seven North Indian desserts. But be warned: They’re often referred to as diabetes on a plate. These desserts are not for the alternating sugar fan.

Gajar ka Halwa:

Gajar ka Halwa

Native to the northern state of Punjab, Gajar ka Halwa is a pudding dessert made from grated carrots. It is usually served with cashew nuts and pistachios sprinkled on top. You can find halwa at various Indian restaurants in Berkeley such as Udupi Palace, Kabana, Bombay Spice House, etc.

Gulab Jamun:

Gulab Jamun

These small, dumpling-like balls are made from bread kneaded with cheese. They are typically served in sweet syrup and go healthy both hot and cold. Find them at Ajanta, Vik’s Chaat, Mint Leaf, Namaste Madras Cuisine, etc.

Jalebi:

Jalebi

Made from deep-frying wheat flour, these Jalebis are popular in India, Sri Lanka, Syria, Iraq, and Iran and in some North African countries. They are typically fried in a pretzel-like shape and are then coated with sugar syrup. They are widely known for being celebratory sweets and are served during Hindu celebrations as well as during Ramadan all over the world.

Kheer:

Kheer

Kheer is a rice pudding made from boiling rice with milk and sugar. It is usually flavoured with vermillion, raisins, saffron, cashew nuts, almonds, pistachios and cardamom. Pretty much every Indian eating place has it.

Kulfi:

Kulfi

Also known as the ice cream of the Indian subcontinent, Kulfi is made of sweetened and flavoured milk that include flavours such as pistachio (as seen above), rose, mango and saffron. Unlike Western ice cream, Kulfi is not whipped, so it is thicker and takes longer to melt, giving it a heavier, and custard-like texture. It can also be found all over the place.

Laddu:

Laddu

Made from different types of flour and sugar, Laddu is the most common special dessert in Northern India, served at religious and cultural festivals as well as general everyday celebrations. There are several flavours of Laddu, including besan (chickpea-flour Laddus), boondi (gram-flour Laddus, shown above) and rava (wheat semolina Laddus).

Sohan Papdi:

Sohan Papdi

Made from sugar, gram flour, milk, cardamom and butter, Sohan Papdi usually comes in crumbling and crisp squares that are occasionally topped with pistachios.

Read More

How to Make Bayou Brownies Recipe

bayou brownies

Bayou Brownies Recipe:

Don't see chocolate when you make an effort these bayou brownies. Instead, suppose pecans and a charming cream cheese topping.

      

Read More

How To Make Jangri Sweet Recipe

Jangri Sweet Recipe

Jangri Sweet Recipe:

Jangri is a deep-fried sweet made from maida flour after which soaked in syrup. It's exciting orange or yellow in color and also offered in white.

It is generally offered hot or cold and it has a somewhat soft feel with the crystallized sweet outer layer. The sugars get moderately fermented which adds savor to the dish.

Watch Jangri Recipe Video:

Read More

Learn Punjabi Phirni Dessert Recipe

Punjabi Phirni Dessert Recipe

Phirni Recipe:

Basically, Punjabi phirni dessert recipe which is very much like rice kheer but has a soft variation to it. It is typically prepared during festival seasons in particular throughout the holy month of eid / Ramadan as iftar dessert recipes.

Ingredients (1 cup = 250 ML)

2 tbsp basmati rice

Water for soaking

1-liter milk full cream

¼ cup sugar

¼ tsp cardamom powder / elachi powder

2 tbsp saffron milk

Few dry fruits chopped

Instructions

Initially, soak 2 tbsp of basmati rice for 29 min.

Remove the water and mix rice to a coarse paste. Keep separately.

Now in a big Kadai boil 1-liter milk.

Read More this recipe Punjabi Phirni dessert recipe 

Watch Video 

Read More

Have you try this Roth Cookies Recipe

Roth Cookies

Roth Cookies Recipe:

I have a tried, experienced and considered out recipe for this olden Roth cookies. I also prepared a little change to the unique to make it in good health.

Read More Roth Cookies Recipe

Read More

How to make Bakheer UP Style

Bakheer Recipe

Bakheer Recipe:

Bakheer Recipe is one of the most famous traditional Uttar Pradesh desserts. This dessert is made for festivals and special occasions. It is usually served with dal poori.

Ingredients for Bakheer Recipe:

• 1½ cup organic brown jaggery
• 1 cup rice soaked in water 30 mins
• 4 cup milk
• 3 cup water
• 1 tsp cardamom powder
• 8-10 cashew nuts
• 1 tbsp raisins
• 2 tbsp clarified butter (Desi Ghee)

How to make Bakheer Recipe:

1. Take a pan and heat 3 cup water to this add Jaggery. 
2. It might take 4-5 minutes to melt on medium flame. 
3. Strain the Jaggery syrup using a strainer.

To Be Continued>>> Bakheer Recipe

Read More

how to make jaipur ki gajak recipe

Jaipur Ki Gajak Recipe

Jaipur Ki Gajak Recipe:

JaipurKi Gajak Recipe is a usual Sweet for Rajasthani Cuisine. Fit, vitamin-rich delightful is really a healthy delicacy.

Read More

aktori cake recipe

Aktori Recipe

Aktori Cake Recipe:

Aktori is the most part, arranged amid the celebration festivity in the state. 

It is a sort of a cake. To make it buckwheat leaves are blended with wheat flour. 

Lahaul Sipti valley is most well known for this dish. The dish is served hot with chutney. 

It can be served for breakfast or as a tidbit. Now and again it is additionally filled in as a side dish. 

Ingredients for Aktori: 

• 1 container – Buckwheat Flour 
• 1 container – Wheat Flour 
• 1/2 container – Milk 
• 1/2 container – Water 
• 1 tsp – Baking Soda 
• 4 tbsp – Sugar 
• Oil to broil 

How to get ready Aktori Cake: 

1. Take a bowl and blend buckwheat flour and wheat flour together. 

2. To this include drain and water in a square with the amount and blend this into a fine thick player. 

3. Presently include a teaspoon of preparing pop to it and again blend well.

To Be Continued this Recipe Click here>>> Aktori Cake Recipe

Read More

how to cook kacchi haldi ka halwa

Kachhi Haldi ka halwa

Kachhi Haldi ka halwa Recipe:

Kachhi Haldi ka halwa (raw turmeric halwa) is special dessert but has remedial value in it. Natural turmeric has great health benefits. It is the home-based sweet recipe to give your relatives to keep them well.

Ingredients:

• Raw Turmeric, peeled and ground – 100 gm
• Jaggery – 100 gm
• Whole Wheat flour – 75 gm
• Ghee – 75 gm
• Milk – 200 ml
• Mixed Dry fruits – 1 tablespoon

 How to make Kachhi Haldi ka halwa at home

1. Take a thick bottomed pan and warmth little ghee in it and roast wheat flour until golden brown for 5-7 mins.
2. Now, pour in ghee and roast turmeric on medium flame till the raw taste disappears, do it for approximately for 10 minutes.
3. Ghee will become independent from the turmeric and now, it's for the time to feature flour and mix well.

To Be Continued>>> Kachhi Haldi ka halwa Sweet Recipe

Read More

how to make gulab jamun recipe

Gulab jamun

Gulab Jamun:

Gulab Jamun is called one of the most famous Indian cakes, isn’t it? But the reality is, it’s not an Indian dessert. Aren’t you curious to understand where did Gulab Jamun come from? Well, you'll be surprised to realize that Gulab Jamun came to India from Persia or current day Iran with our Muslim sultans and Badshah. 

The Indian gulab jamun recipe originated from an Arabic dessert called Luqmat Al-Qadi and became famous throughout the Mughal generation. The later call, Gulab, without a doubt comes from the two Persian phrases guys (flower) and ab (water). Gulab Jamun, as the records are going become first prepared in medieval India derived from Persian invaders.

What is Gulab Jamun?

Gulab Jamun, a small waffle fashioned balls deep fried and dipped in sugar syrup, popular in international locations of the Indian subcontinent as India, Pakistan, Nepal, and Bangladesh. The time period Gulab jamun comes from Persian, Gulab way rosewater regarding the rosewater-scented syrup and jam from the Hindi language, a South Asian fruit with similar size and shape.

It has been a famous folklore in India that Gulab Jamun becomes first by chance organized with the aid of the chief Persian priest of Mughal king Shah Jahan. And at the time of Mughals ruling India, it changed into brought to the Indians, as a royal dessert. Gulab Jamun is historically and historically associated with India and it’s one of the most respected candy dishes in the subcontinent these days.

The Origin of Gulab Jamun:

This favored Indian dessert originated in the Mediterranean and Persia where it is referred to as-as luqmat al-Qadi. Originally, luqmat al qadi (the authentic dish) is made from dough balls deep-fried, soaked in honey syrup and sprinkled with sugar but in India, we modified the recipe and named it Gulab Jamun.

Authentic Gulab Jamun Recipe: 

Gulab Jamun is a conventional Indian candy made by way of kneading khoya, flour, and milk into a tender dough. Then small balls are made and deep-fried in clarified butter i.e. Ghee until golden brown. These balls are then soaked in cardamom flavored sugar syrup and served warm (not piping warm … however barely warm).

Here we deliver you an actual Gulab Jamun recipe not unusual in India that’s now not most effective quick but, maybe effortlessly made at domestic. The Gulab Jamun recipe we listed underneath is the maximum primary of Indian recipes additionally one of the tastiest!

For the Gulab Jamuns:

• 2 cups (250 grams) mava / khoya (essentially a dry evaporated milk solid)
• 5 tablespoons undeniable flour (Maida)
• 1/4 teaspoon cardamom (elaichi) powder
• Other substances
• Ghee or vanaspati for deep frying
• For the sugar syrup
• 3 cups sugar
• A few saffron strands (elective)

How to make gulab jamun recipe method:

1. In a massive pan, dissolve the sugar in 1 half cups of water and bring to a boil.
2. Simmer over a sluggish flame until the syrup is of one string consistency.
3. Remove any impurities which float on top of the syrup the usage of a slotted spoon.
4. Add the saffron and hold the syrup heat.

For the Gulab Jamuns

1. In a bowl, combine the khoya (khawa), flour and cardamom powder and blend nicely. Knead to the company dough without the use of any water.
2. Divide this aggregate into 25 equal portions and roll into rounds. These need to don't have any cracks in the floor as otherwise; the Gulab Jamuns will crack even as frying. Refrigerate for 10 to 15 minutes.
3. Deep fry in ghee over a sluggish flame till the Jamuns are golden brown in color (approximately 10 to 12 mins).
4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
5. Serve heat.

Nowadays, geared up-made Gulab jamun combinations also are to be had inside the marketplace, all you need to do is need it, fry it, soak and gallop

Read More

how to prepare indian sweet pongal

Sweet-Pongal-Recipes

Indian sweet pongal food recipe:

This is my preferred sweet pongal recipe. Rice and dal cooked with the elements like fit for human use camphor, elachi, nutmeg and elachi make it smell and flavor delightfully. I made this few times now and got appreciation too from every person once I made it for our home Grahapravesham at Tirunelveli.

Ingredients:

• 1/2 of cup - raw Rice
• 3 tbsp - moong dal/paasi paruppu
• 4 tbsp - Ghee
• 1/2 cup - Milk
• 6 to eight - cashews
• 3/4 cup to at least one cup - Jaggery
• 1 - Cardamom
• 1 tsp - Raisins (optionally available)
• 2 pinches - Nutmeg powder (elective)
• A pinch - pachai karpooram /Borneo-camphor (non-obligatory)
• 1.75 cups - water
• 2 pinches - salt

How to Make Sweet Pongal Food Recipe:

1. Heat the cooker and upload a tsp of ghee and fry the moong dal immediately. Fry for a minute.
2. Add the washed rice, half of the milk, water and strain cook dinner over a medium flame for 4 whistles.
3. Once the stress is released, open and blend a few more milk, simply to mash and mix nicely.
4. Powder the Jaggery and in case you assume the Jaggery is natural, would not have impurities or sand then you may add the powdered Jaggery to the pongal without delay.
5. If you have impurities in it, then higher soften the Jaggery with very little water and filter out the impurities and then add this syrup to the pongal.
6. Switch on the stove and preserve on stirring on a low-medium flame.
7. Pour ghee grade by grade and maintain on stirring until pongal leaves the sides of the vessel. (Approx. 4-5 min)
8. Add fried cashew, powdered cardamom and the opposite optional components on the cease; mix well and serve.

To Be Continued>>> Indian Sweet Pongal Food Recipes

Read More

carrot cake - international recipe

carrot cake recipes

International Recipe - Carrot Cake:

There are those who love this homey baked pride and people who dislike it. Perhaps the detest stems from the fact that vegetables are used in carrot cake collection.

Ingredients:

• 120g cake flour
• 10ml baking powder
• 7ml bicarbonate of soda
• 5ml cinnamon
• 2ml salt

Carrot cake Method:

1. Preheat the oven to 180 ºC.
2. Grease or spray a hoop cake tin.
3. Beat the sunflower oil and eggs collectively. Add to the flour combination and mix nicely.

To Be Continued>>> International Recipes - Carrot Cake 

Read More