100 Best Indian Diwali Sweet Easy Homemade Recipes| Dessert Food List

We bring to you a list of homemade recepies to enjoy yourself and serve your guest with pride and joy. Time to make sweet and desserts for Diwali festival.

Indians have the tradition of welcoming their guest with sweets and, a glass of water. We Indians are not just hospitable to our guests, but are also eager to make, and discover good recepies.

Hence, we bring to you a list of homemade recepies to enjoy yourself and serve your guest with pride and joy.

Here’s your easy to make best Diwali sweet recepies and desserts.

Recipe 1:Gazar Ka Halwa

A dessert which is not only famous but also very common dessert across country. Let it be simple occasion or a big one, this dessert complement every ocassion. You get to see it normally in winter season when u get fresh red carrots.

  • 1 Kg Red Carrot
  • 100 gm Desi Ghee
  • 150 gm Sugar
  • 400 gm Khowa/Mawa
  • 100 gm assorted dry fruits (Cashew, Almond & Pistachio)
  • 100 gm Full Cream Milk
  • 10gm cordmom powder

Steps for Preparation:

  • Wash and peel the carrots and grate it nicely with the help of fine grater. Keep it to rest, for a while.
  • Put desi ghee into the pan (if possible, into non sticky pan) on light to medium flame and then put all the grated carrots into it. Cook it for around 10-15 minutes until it gets golden brown touch and it starts leaving the ghee in the pan.
  • Add Milk and stir it until milk get condensed.
  • Once milk get condensed and get mixed into the carrots, add sugar into the pan and stir it until it get mixed and get melted properly.
  • Add mava/khowa into the preparation and mix it properly. Keep mixing it until it again starts leaving the fat in the pan.
  • Add dry fruits (cashews, pistachio and almonds) into the pan and stir it again for a while.
  • Finally, add cordmom powder into the halwa and garnish it with small cuts of kaju, almond and Pistachio

Your gajar ka halwa is ready to be served.

Recipe 2: Shirkorma

It is a traditional popular dessert. It’s make with seviyan. Seviyan is a delicious and an easy recipe to Make.

  • 1 lt milk
  • 100 gm seviyan
  • 200 gm sugar
  • 50 gm desi ghee
  • 150 dry fruits (Badam, kaaju, &pista)

Steps for Preparation:

  • First seviyan are roasted in a desi ghee 5-10 minutes (which gives it a nice arama and taste).
  • Put milk in a seviyan and let’s boiled the milk 10-15 minutes and add the sugar and again it’s boiled for 5-10 minutes.
  • And fry the dry fruits for 5 minutes and put on seviyan. Now finally it’s ready Shirkorma.

My shirkorma is ready to be served

Recipe 3: Kheer Kadam

Saffron flavored rasgulla, layered with soft mawa is coated with roasted paneer and coconut. This is also known as khoya kadam and Kheerkadam.

Ingredients for Raskadam Recipe:
  • Mawa – 1 cup (250 grams)
  • Powdered powder – more than 1/2 cup (100 grams)
  • Paneer – 1 cup (crumbled) (200 grams)
  • Sugar – 3/4 cup (150 grams)
  • Corn flour – 2 tsp
  • Lemon – 1 (juice)
  • Yellow food color – 1 pinch
  • Saffron – 10 to 12 threads
  • Full cream milk – 500 grams

Steps for Preparation:

  • Place milk over flame for heating. When milk starts simmering, then turn off the flame and allow it to cool. Make sure that milk is 80 percent hot. Add 2 tsp water in lemon juice and now add this mixture in milk, little by little.
  • When milk coagulates completely, then water and chena separates in milk. Now stop adding lemon juice into it. Pour the chena over a clean muslin cloth and strain it. Press gently with hands and squeeze out the excess water.
  • Now pour some cold water over the chena. With this tartness due to lemon juice, can be removed. Lift the cloth from all sides, press and squeeze out the water. Chena for making rasgullas is ready.

Prepare sugar syrup to make cook rasgullas

  • Take sugar and 2 cup water in a pressure cooker and place it over flame for cooking. Cook until sugar dissolves completely. Add saffron threads in the water and cook until it simmers.
  • Place chena balls in the simmering sugar syrup. Close the pressure cooker with lid and cook until it simmers once. After one simmer, reduce the flame and cook on low flame for 8 to 10 minutes.
  • After this, turn off the flame and take out the rasgullas once all steam escapes.
  • Let the rasgullas drench in sugar syrup for 2 to 3 hours and after this strain with help of a sieve so that excess sugar syrup drains completely.
  • Recipe 4: Mango Barfi

    • Ripe Mango Pulp – 1 cup
    • Chickpea Flour – 1 cup (110 gms)
    • Sugar – ¾ cup (150 gms)
    • Ghee – ⅓ cup (80 gms)
    • Cashew – 10 to 12 pcs (finely chopped)
    • Pistachios – 10 to 12 pcs (finely chopped)
    • Green Cardamom – 5 to 6 (powder)

    Steps for Preparation:

    • Take a pan and melt ⅓ cup of clarified butter in it. Add a cup of chickpea flour to the melted clarified butter.
    • Stir while continuously stirring on medium flame. Roast until its color changes and there is a soothing fragrance from it.
    • After roasting it, pour it in a separate bowl. Preheat a pan and add a cup of mango pulp in it. Add a ¾ cup of sugar to it and cook until it becomes thick on medium flame. Add the roasted chickpea flour to it and stir well.
    • Add some chopped cashews followed by the powder of cardamom. Stir and cook until it reaches to its thicker consistency. Take a plate and grease it with clarified butter, spread the cooked mixture evenly on it.

    Garnish with some chopped cashews and pistachios. Press them to fix in the mixture and store in a cool place to set for 7 to 8 hours or overnight. After an hour, cut the pieces into the desired shape and heat the bottom of the plate.

    Remove the pieces using a knife and serve it.

    Recipe 5: Halwa E Badaam

    • 500gm almonds
    • 250gm poppy seeds
    • 4liter milk
    • 500gm khoya
    • 750gm sugar
    • 750gm ghee
    • 1/2 teaspoon saffron
    • 10green cardamom
    • 2gold foils


    • Soak almonds in 1litet of water overnight,soak the poppy seeds in a cup of milk mixed with a cup of water for one hour.
    • Mash khoya to fine crumbs and keep aside. Round the cardamom to fine powder peel and grind the almonds to fine paste.
    • Drain all the liquid from poppy seeds by passing them through a fine sieve and grind time paste. Blend the almonds and poppy seeds paste into milk to form a smooth mixture.
    • Pour in a thick bottom kadai and cook on slow flame (preferably wood or charcoal fire) stirring constant when the mixture begins to thicken add khoya green cardamom powder and sugar with saffron dissolve milk and stir till sugar dissolves.
    • When the mixture appears to thicken again add ghee and keep stirring well, when the halwa leaves the side of kadai and turns to a golden pink colour remove in bowl or a tray finish it with gold foils and serve hot.

    Recipe 6: Sewain ka muzaffar

    • 400gm roasted vermicelli
    • 400gm sugar
    • 150gm ghee
    • 400 ml milk
    • 1/2 teaspoon saffron
    • For garnish:
    • 200gm khoya
    • 10gm pistachio
    • 30gm almonds
    • 50gm cashewnuts
    • 3-4 silver roil


    • Soak saffron in milk, cut nuts into silvered, mash fry khoya for a few minutes until light brown.
    • Heat ghee at moderate flame in a shallow pan fry vermicelli on slow fire till brown, add milk stir quickly to blend cool for 2-3minutes afford sugar mix well and cover cook gently until sugar is absorbed and vermicelli is dry.
    • Add half khoya and mix well. Arrange into serving dish and garnish with remaining khoya, nuts and silver leaf.

    Recipe 7: Chakkar Pongal

    • 1cup white rice
    • 1/2 cup moong dal
    • 1/2 cup sugar or required
    • 1/2 table spoon cardamom powder
    • Ghee as required
    • 1/4 cup raisins
    • Cashew nuts as required
    • 1/4 cup dry/fresh coconut chopped


    • Heat a cooker without the lid, and roast dry moong dal. Then add 1cup of washed rice and a pinch of salt to the same pan.
    • Add 3cups of water and cook it in a pressure cooker for 2-3whistles.keep it aside. Heat a pan with 2-3 table spoons of ghee.
    • Add dry fruits, followed by dry coconut pieces. When they are fried well, add cadhew nuts. When they start changing their colours, add raisins and almonds. Stir it well.
    • Take the fried dry fruits and keep it aside. In the same pan, add 1/2 cup suagr and a little water to it. Stir it well on a low flame.
    • When the sugar melts, add cooked rice moong dal mixture. Add 1/2 tables spoon cardamom powder and stir. Add fried dry fruits and stir it again. Switch off the flame. The delicious (chalkar pongal) Is ready. Garnish it with fried dry fruits when you serve.

    Recipe 8: Paramannam

    • 1/2 cup raw rice washed and drained
    • 1/2 cup sugar or grated jaggery
    • 1litre milk
    • Pinch of salt
    • 1/4teaspoon ground green cardamom
    • Fried cashew nuts ans raisins for garnish
    • 1 table spoon ghee for frying cashew nuts and raisins.


    • Wash and soak rice in water for about fifteen minutes. Heat a pan and bring milk to boil. Lower the heat ans and add the rice to the milk.
    • Cook until the rice is soft and the mixture looks thick. Remove from heat and let it cool. Add sugar keep stirring till it mixes well.
    • Heat ghee in a skillet and add cashew nuts. Fry for about 2 minutes till the cashew nuts turn light brown. Add raisins and stir for a few seconds.
    • Add this, along with the remaining ghee to the cooked rice. Add cardamom powder and a pinch of salt and mix well.
    • Turn off the heat and cover it for 5 minutes. Serve hot or cold.

    Recipe 9: Zarda

    The celebration of festival a sweet rice delicacy of Lucknowi nawabs.

    • 1 ¹/2 kg sugar
    • 1 lime
    • 100 ml milk
    • 4 litre water
      For Rice
    • 750 gm Basmati rice
    • 10 clover
    • 2 peace of cinnamon
    • 15 small green cardamoms
    • 1 pinch alurn ( phitleree)
    • ¹/2 tsp saffron color
    • Tomix
    • 150 gm desi ghee
    • 200 gm lehoya
    • 1gm saffron
    • 4 tbsp kewra jal
    • For garnish
    • 50 gm almond
    • 25 gm pistachio
    • A few sliver roil.

    Steps of preparation:

    • To prepare syrup. Put sugar, water and cime juice in a pan. Bring to boil add little milk at a time remove SCUM. Boil until the ryrup is of one string consistency. Strain through Muslim cloth and keep avide.
    • For rice put about 3 lts of water on a pan and add all that ingredients except rice under the leading ( for rice), Boil for 10 minutes extract flavour of the spices porn thin water in deep versel or bhagona and place it back on the fire add washed and drained rice in it par book it on slow fire when it cooked drain it.
    • Boil sugar syrup in a heavy bottom pan add rice and boil for a minute remove the pan from the fire cover and seal with flour dough and put on dum for about half an hour on slow heat. Shake the pan to check wheather the moisture in fully absorbed open the lid.
    • To finish pour hot ghee, bhuna koya and saffron ground in kewra jal mix well and serve hot garnished with nuts and silver roil…
    • It’s ready to serve zarda.

    Recipe 10: Guru Makhana with vanilla ice cream

    • 2 cups phool Makhana
    • 3/4 cup gur (jaggery roughly chopped)
    • 1/² cup dedicated coconut
    • 2 tb spoon sesame seeds
    • Pincs of salt

    Steps of preparation:

    • Dry phool Makhana until they become light brown in color and crispy for 10 minutes.
    • Jo checle if the seeds are thoroughly cooled press in between your finger and it should feel hard and brittle combine jaggery with 3 tb spoon water and boil until thickly.
    • Add sesame seeds salt and coconut cooly 1-2 minutes and Makhana and take in out of flame keep stirring continuously, so that tha jaggery will sticle on to Makhana.
    • Allow it to cool completely.
    • On a scoop of ice cream vanilla tha jaggery coated sesame Makhana and serve.

    Recipe 11: Khajoor ka Halwa

    An unusual dessert inspired from Middle Eastern countries or you can say it the land of dates.

    • 1/2 kg fresh dates
    • 1/2 lts milk
    • 1 to 2 tb spoon sugar
    • 250 gm chana dal
    • 4 tb spoon leewra jal
    • 10 to 15 almonds
    • 4 green cardamom powder
    • 10 pistachio
    • 1 2/3 cup ghee

    Steps of preparation:

    • Wash and deseed dates. Blanch the almond peel the skin and slice them into silver.
    • Wash the chana dal and bail along with milk. Boil till the dal become tenda and liquid bry up.
    • Grind the dal inta a paste and mash tha dates and mixed with dal paste.
    • Heat ghee in a pan add tha mixed date and dal mixtre and dry well then add sugar for another few minutes add kevra jal cardamom powder and mix gandish with silver almond and disk chip and served hot.
    • It is ready to served khajoor ka halwa.

    Recipe 12: Gulkand Dry Fruit Barfi

    Barfi is the most common dessert known and seen across India, made in multiple flavours as chocolate, orange, pista etc and the one we selected to share is having more of natural and royal taste and content, which would be liked by one and all.

    • 1.5 Litre milk
    • 100 Gms sugar
    • 50 Gms pistachio
    • 50 Gms Cashew nut
    • 1 Pinch of saffron
    • 50 Gms Gulkand syrup

    Steps of preparation:

    • Take Pure & Fat full milk in a kadhai or thick bottom pan, add sugar and boil it on medium flame.
    • Constantly stir on slow flame to avoid Lumps formation or sticking on the bottom. Stirring to be continued until it is converted into semi solid state.
    • Now is the time to mix rest of the ingredients Gulkand Syrup, Chopped Pistachio and Saffron, mix well to amalgamate the taste & texture. Now spread the mixture in greased barfi tray and flattened it. Garnishing to be done with sliced Cashew nuts, Pistachio, make 1 inch cubes serve cold.

    Recipe 13: Coconut Gujhiyas

    Gujiya is known to be one of the common dessert made almost in every state across India, with a little change in ingredients and name, the same thing is called as Kovapuri, made with Khova as its main stuffing, like wise, some make it with rava stuffing ingredients. It is one of the main item in the plate offered to the family & friends visiting at our homes to exchange greetings and well wishes during festivals like Deepawali / Dasehra.

    Ingredients for Gujiya Pastry :
    • 300 gms refined flour
    • 100 gms ghee / refined
    • 100 ML water
    • 3 table spoon salt
    Ingredients for Gujiya Stuffing :
    • 60 gms Coconut Powder
    • 60 gms prunes
    • 800 gms mawa
    • 800 gms sugar
    • A pinch of cardamom

    Steps of preparation:

    • To start with the base cover or pastry of the Gujiya, take the refined floor, mix a little water, salt and ghee and the knead the flour in gentle texture, leave a side for 30 minutes under a moistened white cotton cloth.
    • And now the second portion of the dessert, stuffing of the gujiya pour the mava in kadhai or pan, let the flame be on simmer flame, add sugar, chopped prunes and mix it well, the coconut powder and cardamom powder should be added at the end when the mixture is properly cooked..
    • Now its the time to combine the both portions to complete the dessert form and bring it on the plate. Now take the Dough which we kept under white moist cloth, and make give it a log shape. Divide the log shaped dough into small lobs and roll it with the help of rolling pins in oval or circular shape, now fill one spoon of stuffing prepared, apply water to the finger tips and give a spread on the edges of the pastry to lock the edges avoiding spill out of the stuffing, sealed edges will not only hold the stuffing inside but also gives the dessert an elegant look. After all the Gujiya filling is completed, take refined oil in a pan for deep frying on simmer flame, dip the stuffed Gujiya’s in oil pan and wait until the Gujiya turned to golden brown colour. Serve cold and a little garnishing with thin slices of pistachios over the dessert.

    Recipe 14: Shakkar Paare

    The most common ever known homely Deewali sweet / dessert, every woman makes on the occasions like Deewali. Each and every Indian individual, let it be young or old, everyone would have tasted this diamond shaped dessert. It is one of the easy to cook sweets with very less ingredients.

    • 500 Gms Wheat Flour
    • 250 Gms Sugar
    • 50 Gms Ajwain
    • 500 ML Cooking oil
    • 200 ML Water

    Steps of preparation:

    • Take the flour, mix the Ajwain seeds and a pinch of salt; then knead it to the moderate texture, not so tight neither too soft.
    • There after spread the knead flour on a plain chakla or plank with the help of rolling pin, take a knife and give straight lined cuts on it to bring it in Diamond shape pieces, spread it on a dry cloth or tissue paper, leave it to get dried up.
    • Thereafter, put the oil in kadhayi for deep fry on simmer flame, soon after the oil gets warmer start pouring the diamond shaped Para’s in oil, deep fry on simmer flame until it attains golden brownish colour.
    • Now the final step, take another vessel to make the sugar syrup or chashni, it should be thin & light textured, so that when we put the Para’s in it the syrup is absorbed. Now Shakkar Paara is ready to serve.

    Recipe 15: Nariyal Barfi

    • 3 cups grated coconut, fresh or frozen
    • 1-1/2 cups sugar
    • 3/4 cup heavy whipping cream
    • 3 tablespoons confectioners sugar
    • 1/2 teaspoon freshly ground cardamom
    • A teaspoon of ghee for greasing
    • finely chopped pistachios for garnishing, optional

    Preparation of Nariyal Barfi:

    • Heat a non-stick kadhai over medium-low and add grated coconut, sugar, and cream. Mix them well till they are well combined. Continue to cook them while stirring continuously till the mixture turns yellowish golden in color and starts leaving the sides of the kadhai
    • Remove the kadhai from heat and add cardamom powder and confectioners sugar and mix well.
    • Grease a thali or a 9-inch square pan with ghee. Pour the mixture into the greased pan and spread it evenly.
    • Sprinkle finely chopped pistachios (if using) and let the coconut barfi set for an hour or so in the refrigerator. Slice the barfi into sixteen equal pieces.
    • Store in the refrigerator for a week.

    Recipe 16: Paneer Kalakand

    • 5 cup paneer
    • 2 cup sugar
    • 3 cup milk powder
    • 1 teaspoon powdered green cardamom
    • 3 cup fresh cream
    Preparation of Paneer Kalakand:
    • 5 cup paneer
    • 2 cup sugar
    • 3 cup milk powder
    • 1 teaspoon powdered green cardamom
    • 3 cup fresh cream

    Preparation of Paneer Kalakand:

    • To start with, take a deep bottomed pan, keep it on medium flame and add grated paneer, sugar, fresh cream, milk powder.
    • Mix well and cook for 20 minutes. Keep stirring to avoid the burning of mixture. Once done, remove from flame and add cardamom powder.
    • Take a big thali and grease it with ghee/oil. Pour in the mixture in the thali.
    • Spread the almond and pistachios slivers on the mixture and make sure they stick to the mixture properly.
    • Freeze the mixture till done. Cut into pieces and serve.

    Recipe 17: Milk Cake

    • Milk – 1 lt
    • Lemon juice – 2 tsp
    • Desi ghee – 1/2 cup
    • Khoya – 1/2 cup
    • Sugar – 1 cup
    • Condensed milk – 1/2 cup
    • Cardamom – 2 to 3
    • Pistachios for garnishing

    Preparation of Milk Cake:

    • Boil the milk, when it starts to boil, add lemon juice so it curdles.
    • Strain the milk to drain the water.
    • Take a big thali and grease it with ghee/oil. Pour in the mixture in the thali.
    • Hang it in a cotton cloth so any extra water is removed and keep aside the remaining portion.
    • Grind the cardamoms to make a powder, keep aside.
    • Heat desi ghee in a kadhai, add the remaining milk portion with khoya, condensed milk and sugar and fry till it becomes light brown.
    • Add cardamom powder and mix well.
    • Rub the ghee over a plate, pour the mixture and let it settle and cool.
    • Garnish with pistachios, cut in required size and shape.
    • Serve

    Recipe 18: Chocolate Barfi

    • 200 gm condensed milk
    • 1/2 teaspoon cocoa powder
    • 1 teaspoon sliced pistachios
    • 1 tablespoon ghee
    • 3 tablespoon sugar

    Preparation of Chocolate Barfi:

    • To prepare this delicious Chocolate Barfi recipe, take a pan and add 1 tbsp ghee in it. Heat it over medium flame. Once the ghee has melted, add the condensed milk and reduce the flame to low.
    • Then add sugar and mix the ingredients well. When it starts to come together, add cocoa powder and stir again to mix well. Keep the flame on medium-low. When the barfi mixture starts to thicken, switch off the gas and transfer the mixture and spread out onto a greased plate.
    • Allow the mixture to cool. However, before it hardens fully, cut it into desired shapes with the help of a knife. For garnishing, sprinkle sliced pistachios on top and enjoy this delicious barfi with family and friends. Serve it as a dessert and give your meal a perfect ending.

    Recipe 19: Puran Poli

    • 1 cup flour
    • 1 1/2 cup sugar
    • 3 powdered green cardamom
    • 1 pinch salt
    • 4 tablespoon milk
    • 2 teaspoon rice flour
    • 1 1/2 cup chana dal
    • 1/2 cup ghee
    • 1/4 cup water
    • refined oil as required
    • 1/2 teaspoon nutmeg powder

    Preparation of Puran Poli:

    • For preparing this easy Maharashtrian recipe, take a glass bowl and mix flour with water in it. Knead well to make stiff dough. Cover the dough and keep aside for 1 hour. Now take a pressure cooker and add chana dal and water in it. Put the cooker on the gas and heat it over high flame. Pressure cook the dal and once it’s done, strain the excess water.
    • Transfer the dal in a bowl and allow it to cool. Once the dal has cooled, add it in a pan and heat it over moderate flame. Add sugar along with 1/2 tbsp of ghee. Keep stirring. Cook on low flame till the gram mixture is soft and sticky. Once it’s done, turn off the flame and keep the mixture aside.
    • Now knead the dough again, adding salt, water and oil, little at a time, till the dough becomes pliable. Grind the dal and sugar mixture to a smooth consistency adding a little milk if it is too dry. Add cardamom powder and nutmeg powder.
    • Now take a lime-sized lump of the dough and a little larger lump of the dal mixture. Roll out two rounds from the dough on a board sprinkled with rice flour, into flat rounds of about 7 inch in diameter.
    • Cover the rolled dough round with the dal mixture, leaving half an inch at the edges, and then cover this with the second round. Roll again over this to seal them together, pinching the edges to seal well. Roll out like a thick chapati.
    • Heat ghee on a hot griddle and put the puran poli on it. Keep pressing and turning it so that it cooks well on both sides. Keep adding ghee all around to brown it evenly without sticking to the griddle. Serve hot and pair with tea or coffee.

    Recipe 20: Mugdal (Moong Daal) Laddoo

    • 1 cup Moong dal
    • 3 1/2 tbsp Ghee
    • 1 cup Powdered Sugar
    • 1/4 tsp Cardamom powder

    Preparation of Mugdal Laddoo:

    • ake moong dal in a pan and dry roast it on medium high heat for about 7-8 minutes.
    • Keep on continuously stirring and use thick bottom pan.
    • Roast until moong dal turns nice, even browning.
    • Turn off the gas and let the dal cool down a completely.
    • Transfer the dal into blender jar and blend it into fine powder. Moong dal flour is already.
    • Heat up a pan and add the flour into it.
    • Add ghee and mix well.
    • When ghee is mixed well with flour add powdered sugar and cardamom powder.
    • Mix well and cook for 2 minutes more.
    • If you feel the mixture is dry, add ghee and roast again.
    • When sugar is mixed well with moong dal flour, turn off the heat and let the mixture cool down.
    • When the mixture is warm, start making ladoos.
    • Roll the mixture in your palm until it turns into soft ladoos.
    • Add cashew nut for garnishing and roll again.
    • Ladoos are already.
    • From 1 cup Moong dal you can make 10 regular size ladoos.

    Recipe 21: Besan Laddoo

    • 2 cups Besan / Gram Flour
    • 1 cup powdered Sugar
    • 6 tbsp or 1/4 cup Ghee
    • Assorted nuts
    • 1/4 tsp Cardamom Powder
    • 1 tsp Sooji

    Preparation of Besan Laddoo:

    • Take 6 tbsp or 1 stick of butter in microwave safe bowl and microwave for 30 to 40 seconds.
    • Add besan, mix well and microwave for 2 mts.
    • Mix and again microwave for 2 mts, stirring after 1 minute.
    • Add nuts and microwave for 1 minute.
    • Wait till the time it gets cool down.
    • Add sugar, cardamom powder, mix well and make small golf size ladoo.
    • Top up with some raising or almond, cashew nut!

    Recipe 22: Malpua

    • 1/2 cup Maida
    • 1/2 cup Milk powder
    • 3/4 cup Milk
    • 1 cup Sugar
    • 1 cup Water
    • 1/4 tsp Cardamom powder
    • 1/4 tsp Eno fruit salt

    Preparation of Malpua:

    • Take maida into a bowl.
    • Add milk powder and mix well.
    • Add a little milk at a time and mix well to make batter.
    • No lumps should be formed in the batter. Beat the batter really good.
    • The batter has medium consistency or pouring consistency, neither too thick nor too thin.
    • Cover and rest it for about 15 minutes.
    • In a sauce pan take sugar and water.
    • Turn on the gas on high heat.
    • Mix well and bring it to boil.
    • When the sugar dissolves in water and the syrup comes to boil lower down the heat to medium heat.
    • Cook the syrup on medium heat for about 8-10 minutes.
    • We don’t want syrup of single or double thread consistency.
    • Cook syrup until it becomes just sticky.
    • Turn off the gas and add cardamom powder.
    • Mix well and sugar syrup is already.
    • Take the batter and eno fruit salt and mix well.
    • Eno fruit salt helps to make malpua light and fluffy.
    • Heat up oil in a pan on low to medium heat.
    • You can use ghee instead of oil.
    • Mix the batter once well and drop a ladle full batter in hot oil slowly.
    • Fry until it gets light golden color on low heat and flip it over.
    • Fry form other side until it turns light golden on low heat.
    • When malpua turns light golden from both sides, take it out, drain all excess oil and drop it in sugar syrup.
    • Soak the malpua in syrup for about 3-4 minutes.
    • Malpua is already.
    • You can store these malpua at room temperature for about 3-4 days.

    Recipe 23: Custard

    Ingredients: For Custard Powder:
    • 1 cup Sugar
    • 1/2 cup Corn flour
    • A little less than 1/2 cup Milk powder
    • A pinch of yellow food color
    • 3~4 drops Vanilla essence
    Ingredients: For Custard Powder:
    • 3 cups Milk
    • 4 tbsp Custard powder
    • Few Black grapes cut into 2 pieces
    • Banana chopped
    • Chopped Apple
    • Pomegranate

    Preparation of Custard Powder

    • You can use 2 or 3 milk powder sachets that we get in the market. Use those sachets that cost Rs. 10 per sachet.
    • Transfer sugar into a blender jar.
    • Add corn flour, milk powder, yellow food color and vanilla essence.
    • Blend for about 2-3 minutes in blender.
    • Custard powder is already.
    • Transfer the custard powder into an airtight container.
    • It has shelf life of about 3-4 months.

    Preparation of Fruit Custard:

    • Heat up milk in a pan until it comes to boil for about 8-10 minutes on medium heat.
    • When milk begins to boil, take out 2 ladle full milk into a pot.
    • Add custard powder and mix well.
    • No lumps of custard powder should be formed.
    • Add a little custard powder mixture into boiling milk at a time and stir continuously.
    • Boil the milk on medium heat for about 10 minutes.
    • Turn off the gas and let it cool down to room temperature.
    • Keep on stirring at the intervals.
    • Though the milk is a little runny now it will thicken up as it cools down.
    • After an hour pour out the custard into a bowl.
    • Let the custard set in freeze for at least 3 hours.
    • Add fruits of your choice at the time of serving.
    • Add black grapes, apple, banana, pomegranate into custard and mix well.
    • Fruit custard is already.
    • This fruit custard remains good in freeze for about 4-5 days without adding any fruits.

    Recipe 24: Rasmalai

    • 4 Cups Water
    • 1 Cup Sugar for Malai
    • 250 gms Paneer
    • Ghee
    • 125 gms Khoya / Khawa
    • 1 1/2 Full Fat(Whole) Milk
    • 1/4 cup Sugar for Rabdi
    • Cardomum Powder
    • Saffron

    Paneer Ball Preparation

    • Take 4 cups of water and add a cup of sugar. Give it a stir and bring it to boil
    • Take fresh paneer and grate it finely. Take this finely grated paneer in the blender pot and give it few pulses to make it into soft and smooth paste.
    • Take out panner in the bowl and kneed it with the help of some ghee or clarified butter
    • Start making small size panner balls.
    • Add all these panner balls into Sugar syrup prepared earlier and boil it till one whistle in the pressure cooker
    • Once it cools down then take paneer balls in the bowl. Drain out all extra water present in the paneer balls.

    Rabdi Preparation

    • Take khoya in the pan and roast it for around 3~4 minutes
    • Add full fat milk in the khoya and mix it well
    • Add sugar and cook it for around 10 mins. Make sure to keep stirring to avoid sticking at the bottom.
    • Add cardamom powder in the rabdi mixture and mix it well
    • Add saffron milk and mix. Rabdi is eady.

    Ras Malai Preparation

    • Take Paneer balls and add paeer balls in the rabdi.
    • Ras Malai is already to serve.

    Recipe 25: Dry Fruits Rice Kheer

    • Mishtann Basmati Rice – 200 gm or 1 cup (as per US RATIO). (rinsed twice and soaked for 1 hr).
    • Milk – 1 liter.
    • Condensed milk – 3tbsp or as per requirement.
    • Cinnamon powder – 1 tsb.
    • Cardamom powder – 1 tsp.
    • Cashews – 30 gm chopped
    • Almond – 15 gm chopped
    • Walnuts – 15 gm chopped
    • Pistachios – 15 gm chopped
    • Raisins – 15 gm chopped
    • Butter – 1 tbsp
    • Salt – to taste

    Preparation of Dry Fruits Rice Kheer:

    • Heat some butter in a cooking Vessel. Add the dry fruits and cook until golden brown. keep aside.
    • Heat the milk. Add the soaked and drained Basmati Rice.
    • Add the condensed milk, the cinnamon powder and the cardamom powder.
    • Continue to stir over low heat.
    • Cook till the Basmati Rice is done stirring continuously. Fold in the dry fruits and continue to cook over low heat for another 2-3 mins.
    • Season with salt to taste.
    • Serve hot or cold.
    • Garnish with rose petals or edible gold foil.

    Recipe 26: Jaggery Gud Anarsa

    • Rice flour – 1 cup (150 grams)
    • Jaggery – more than 1/2 cup (75 grams)
    • Sesame seeds – 3 to 4 tbsp
    • Poppy seeds – 3 to 4 tbsp
    • Ghee – for frying anarsa

    Preparation of Bihar Sweet Anarsa:

    • Take rice flour in a bowl. Grind jaggery nicely and mix it in rice flour. Mix everything really well and knead dough. Mash and knead the flour and jaggery for 6 to 7 minutes. With this dough is ready without adding any water. Cover and keep aside the dough for 15 to 20 minutes to set.
    • This dough can now be used in making anarsa. If you keep the dough aside for 1 day .i.e. 24 hours then you get spongier anarsa.
    • Take ghee in a wok and heat it sufficiently. Grease your hands with some ghee and make a lump from dough. Now roll it giving it a round shape. Dust the dough ball in sesame seeds, roll again and then flatten it slightly. If you are using poppy seeds, then dust it with them in similar way.
    • When ghee is sufficiently hot, place anarsa into it for frying. Fry on low flame and pour ghee over the anarsa until it dark brown from from beneath and little golden brown from surface. Likewise fry all anarse and take them out in a plate.

    Recipe 27: Kaju Katli ( Kaju Barfi)

    • 1 tsp saffron
    • 100 gm cashew nuts, broken
    • 6 Tbsp sugar
    • 1/2 tsp green cardamom powder
    • 2 sheets silver varq

    Preparation of Kaju katli :

    • Grind cashew nuts into a fine powder.
    • Heat sufficient water in a non-stick pan.
    • Add sugar and saffron, mix and cook till syrup thickens.
    • Add cardamom powder and mix well.
    • Add cashew nut powder and mix well, cook for about 3 minutes.
    • Spread the mixture onto a thali and let it cool to room temperature.
    • Transfer mixture onto a worktop and knead a little.
    • Spread the mixture into a burfi tray, garnish with silver varq and let it set.
    • Cut into squares and serve.

    Recipe 28: Chocolate Lava Cake

    • 150 Gram Dark chocolate
    • 100 Gram Butter
    • 100 Gram Icing sugar
    • 2 each Egg yolks + whole eggs
    • 50 Gram Flour

    Preparation of Chocolate Lava Cake :

    • Pre heat the oven at 200 degrees.
    • In a microwaveable bowl add chocolate and butter. Melt it. (You can melt using the double boiler method too.)
    • In another bowl whisk together sugar and eggs.
    • Mix together the chocolate-butter mixture with the sugar-eggs mixture.
    • Fold in the flour.
    • Strain the mixture to remove any lumps.
    • Keep this in the fridge for 5-7 minutes to chill.
    • Pour the batter in greased ramekins.
    • Bake for 9-10 minutes.
    • Serve with whipped cream / vanilla ice cream or fresh fruits.

    Recipe 29: Nariyal ke Ladoo

    • 1 1/2 Cup Dessicated coconut (toast it)
    • 1 Tbsp Ghee (to toast the nuts)
    • 1 Cup Condensed milk
    • 2 Tbsp Khoya
    • 10-15 Cashews and almonds
    • Desiccated coconut (to roll the ladoos)

    Preparation of Nariyal ke Ladoo :

    • In a pan, add grated coconut and toast them slightly. (Just like dry roasting spices). Keep stirring it continuously else it might burn.
    • While keeping it on the heat, add condensed milk to the roasted coconut and mix them well. Then add khoya into it and mix them well. Keep it on the heat and mix it till the mixture starts leaving the sides of the pan.
    • Once it starts leaving the sides, this the sign of it being ready. Take it off the heat.
    • Fry some cashew nuts and almonds in ghee.
    • Roll the mixture into small rounds place some dry fruits into these rounds and then roll them into the shape of small balls.
    • Rolls these balls over some desiccated coconut and the nariyal ladoos are ready to be served!

    Recipe 30: Aam Shrikhand

    • 1 Cup Hung yogurt (hung curd)
    • 1/2 tsp Saffron
    • 1 Fresh mangoes, chopped
    • 1 tsp Cardamom powder
    • 3/4 Cup Castor sugar
    • 1/2 Cup Mango puree

    Preparation of Aam Shrikhand :

    • Whisk hung curd and castor sugar together.
    • Add the mango puree and whisk some more until smooth.
    • Now put saffron and cardamom powder to the mixture and mix again.
    • Add the chopped mango pieces and whisk again to make a thick mixture.
    • Serve the Aam Shrikhand chilled.

    Refrigerate till set and cut into squares or diamonds and serve.