Tuesday, Jul 25th

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Indian Sweets - desserts - recipes

Easy Chocolate Truffles for Valentines

Easy TrufflesIngredients
Makes several dozen truffles.

8 ounce package of cream cheese.
3 cups of semi sweet chocolate chips, melted (We like Ghirardelli's :-) )
3 cups of confectioner's sugar, sifted
1 1/2 teaspoons of vanilla extract
Truffle toppings of your choice (optional) - confectioner's sugar, ground nuts, sprinkles, etc.

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners sugar until well blended. Don't add too fast or you will have a white powdered dust storm in your kitchen! Stir in melted chocolate and vanilla until there are no streaks remaining. Refrigerate the chocolate mixture for approximately 1 hour.

After 1 hour, use a small melon baller to scoop and shape the truffles into 1 inch balls. Or just use a teaspoon to scoop up a little then use your (clean) hands to roll the mixture into 1 inch balls.

After shaping the truffles, you can enjoy them now or roll them in ground nuts, cocoa, coconut, confectioners sugar, candy, sprinkles, etc.

French Soda for Valentines

French SodaHere's the recipe for French Soda. You can use any syrup flavoring of your choice, but we use an organic french vanilla syrup (no HFCS!). This is our special occasion soda recipe for New Year's Eve, Super Bowl Party, birthdays, etc. Show your little ones a little love this Valentine's Day by allowing them to create their own homemade soda.

Makes 1 French Soda

  • 8 ounces - Sparkling Water or Club Soda
  • 4 ounces - Half and Half Cream
  • 2 Tablespoons  - Your favorite syrup flavor (We like French Vanilla. Check the coffee/tea section of your grocery store for syrup flavors. Whole Foods and the organic section of your grocer will have flavors without HFCS.)
  • Whipped Cream
  • Your coolest looking straw
  • Your favorite cup or glass

Add sparkling water or club soda to your glass/cup. Add in half-n-half and syrup. Stir together. Taste to make sure you have enough syrup. If not, add a little more. Swirl on the whipped cream. Add in your straw. Enjoy!

Try this also with strawberry syrup or raspberry syrup. Soooo good :-)

Karanji / Gujiya - Diwali Sweets

Karanji is a sweet dumpling stuffed with coconut, almonds. It is a traditional dessert in Maharashtra during Diwali, festival of lights.



For the Cover

1 cup fine Semolina (Fine Rava)

2 cups Maida (All purpose Flour)           

Pinch of Salt

2 tbsps Ghee

Milk for the Dough


For the Stuffing

2 cups dry grated coconut      

1 ¼ cup powdered sugar          

10 - 12 finely chopped Almonds

3 tbsps poppy seeds

Cardamom powder per taste

½ cup wheat Flour                              \

1 tbsp Ghee

Few strands of saffron


How to Make:

In the mixing bowl, combine Maida, Semolina, salt and warm ghee. Add milk and knead until you make a firm dough. Cover the dough with a wet cloth and set aside.


In a thick bottomed pan, roast the dry coconut over slow heat until the color changes to golden. Roast the poppy seeds and grind it into fine powder. In a thick bottomed pan, roast the wheat flour with ghee till it changes the color. Crush the roasted coconut with hand. Mix all the ingredients (stuffing) together. The stuffing is ready. Divide dough into small lime size balls and Roll dough out flat, approximately 1/2 an inch thick. (size of medium puri). Place a spoonful of the stuffing in the center of each disc. Fold the disc in half around the filling. Pinch it closed with your fingertips.


Fry in very hot oil for 2 to 3 minutes, until golden brown and drain on paper towels and allow to cool. Store it in tight lid container. 

Besan Laddoo - Diwali Sweets

Besan laddoos are easy to make and relatively nutritious sweets. Kids love them!



4 cups besan

1 cup ghee

2 1/2 cup powdered sugar

Cardamom powder per taste

Raisins or cashew pieces for garnish

How to Make:

Heat ghee in a non-stick pan. Add besan and start roasting the besan on medium heat. Initially, it will look have a "lumpy" look. As you continue to roast, the besan will start to homogenize with the ghee and achieve a shiny, pasty consistency. Continue roasting until the besan is golden brown in color and imparts a nice, toasty aroma.


At this point, sprinkle a little water, and let the mix cook as the water evaporates out. Repeat this one more time and turn off the heat. Let the mix begin to cool. When warm to touch, add the sugar and make laddoos. Garnish each laddoo with a raisin or a piece of cashew.

Basundi - Rabdi


- 8 cans of evaporated milk

- Few strands of good quality saffron

- Handful of slivered almonds or Charoli

- Sugar to taste (if needed)

How To Make:

Pour out the evaporated milk into a thick bottomed non-stick pan. The broader the pan, the better. Simmer on a low-medium heat. Toast the saffron strands in a small pan, crush and mix with evaporated milk. Continue to simmer the milk while constantly stirring until it is reduced to half its original quantity. By this point, the milk should be very thick and you should start seeing thick layers of cream on top. Turn off the heat and add sugar if desired. I like the natural mellow sweetness of the thickened milk. Garnish with almonds and/or charoli.

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