Delicious Indian Sweets Recipes To Satisfy Your Sweet Tooth

Introduction

Kaju Katli

Ingredients:

• 2 cups cashew nuts
• 1 cup sugar
• 1/2 cup water
• 1/4 tsp cardamom powder
• 1 tbsp ghee

Instructions:

1. Grind the cashew nuts in a food processor until they form a fine powder.
2. Heat a non-stick pan over medium heat and add the sugar and water. Stir until the sugar dissolves.
3. Add the cashew nut powder and stir the mixture continuously until it forms a thick dough.
4. Add the cardamom powder and ghee and mix well.
5. Remove the pan from the heat and let the mixture cool for a few minutes.
6. Grease a flat surface with ghee and place the dough on it. Roll it out with a rolling pin to form a thin layer.
7. Cut the dough into diamond shapes and let it cool completely before serving.

Nutrition:

Rasgulla

Ingredients:

• 1 litre full-fat milk
• 2 tbsp lemon juice
• 4 cups water
• 2 cups sugar
• 4-5 cardamom pods

Instructions:

1. Boil the milk in a heavy-bottomed pan over medium heat.
2. Add the lemon juice and stir until the milk curdles.
3. Turn off the heat and let the mixture sit for 10 minutes.
4. Strain the mixture through a cheesecloth and rinse the chenna under cold water to remove any sourness.
5. Knead the chenna for 5-7 minutes until it becomes smooth and soft.
6. Divide the chenna into small balls and set them aside.
7. Heat the water, sugar, and cardamom pods in a pressure cooker over medium heat.
8. When the sugar dissolves, add the chenna balls to the syrup and close the lid.
9. Cook for 7-8 minutes on medium heat.
10. Remove from heat and let the pressure release naturally.
11. Transfer the Rasgullas to a serving bowl and let them cool completely before serving.

Nutrition:

Gulab Jamun

Ingredients:

• 1 cup khoya
• 2 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1/4 cup milk
• Oil for frying
• For the sugar syrup:
• 1 1/2 cups sugar
• 2 cups water
• 4-5 cardamom pods

Instructions:

1. Combine the khoya, all-purpose flour, and baking powder in a mixing bowl.
2. Add the milk and knead the mixture into a soft dough.
3. Divide the dough into small balls and set them aside.
4. Heat the oil in a deep frying pan over medium heat.
5. Fry the dough balls until they turn golden brown.
6. Remove the balls from the oil and set them aside.
7. For the sugar syrup, heat the sugar, water, and cardamom pods in a pan until the sugar dissolves.
8. Add the fried dough balls to the syrup and let them soak for 2-3 hours.
9. Transfer the Gulab Jamuns to a serving bowl and let them cool before serving.

Nutrition:

Conclusion