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Indian Sweets - desserts - recipes

Mawa Firni

- 2 cups cooked daliya (wheat rava/cream of wheat)

- 1 1/2 cups mawa mix

- 5 to 6 cups skim milk (more if a thinner consistency is desired)

- Handful of slivered almonds

- Handful of raisins

For the mawa mix,

- 1 cup mawa/khova

- ½ cup besan flour

- 4 tbsp ghee

- ½ tsp cardamom powder

- 1 cup sugar


How To Make:

Cook daliya is a pressure cooker or a slow cooker using thrice the amount of water ie., 3 cups water for 1 cup dry daliya. For the mawa mix, heat 2 tbsp ghee in a non-stick pan, add besan flour and roast on medium heat until golden brown. Similarly roast the mawa/khova on med heat until light pink or golden in color. Mix the roasted besan, mawa, remaining ghee, cardamom powder and sugar. Heat on medium until sugar is dissolved and the mixture is homogenous. Cool to room temperature.

Combine well the daliya, mawa mix and milk. Use additional sugar if sweeter firni is desired. I prefer a mildly sweet firni. Refrigerate for at least 3 hours before serving. Garnish with almonds and raisins. You can also use cashews and small pieces of dates (khajoor) for garnishing. Serve chilled.

Sweet Dosa/Appe


- 2.5 cup medium grain rice

- 1 cup pohe (thin preferred, but thick will do)

- 1 cup grated coconut

- 1.5 cup jaggery grated (can vary as per taste)

- Cardamom powder

- Ghee

How To Make:

Wash and soak rice overnight or for 7-8 hrs. Soak pohe for the last 1 hour. Grind pohe and grated coconut together without adding any extra water and keep separate. Grind rice and grated jaggery together. Add the pohe-coconut batter to rice-jaggery batter. Add cardamom powder. Let it sit for a few hours. The consistency of the batter should be thick and can make either appe or dosa.


To make sweet dosa, pour batter on the pan like uttappam, not too thin. Dot with oil and cover. When one side is golden brown, turn over and leave uncovered. Take care while turning over, as these dose are soft and fluffy. Serve with ghee (or with chutney).


To make sweet appe, pour batter in the appe pan, dot with little oil and cover. When one side is  golden brown, turn over and leave uncovered. Serve with ghee.

Orange Vanilla Bread Pudding

Orange Vanilla Bread puddingThings You’ll Need

- 12 slices white bread

- 2 eggs

- 2 cups (1 can) evaporated milk

- 1 tsp vanilla extract

- 4 tsps sugar

- ½ cup raisins

- Softened butter

- Orange flavored chocolate bar (I prefer Lindt Excellence Orange)

- Orange zest (1/2 of a medium side orange or 1 small orange)


How To Make

Mix eggs, vanilla extract, evaporated milk and sugar in a bowl and set aside. Remove the edges from the bread slices and cut into triangles. Butter one side of each triangle and set aside. Break half of the orange chocolate bar into small pieces. Zest the orange, avoiding the white part. Prepare an 8x8 inch baking dish by buttering it. Pre-heat the oven to 200 degrees.


Arrange the bread triangles in a single layer to cover the bottom of the dish (takes about 4 slices or 8 triangles). Make sure that the buttered side faces up. Sprinkle 1/3 rd of the raisins and pour 1/3rd of the liquid mix evenly over the bread slices. Arrange the next layer of bread slices and repeat the raisins and liquid mix. Finish with a third layer of bread, raisins, liquid mix and let it stand for a couple of minutes.


Bake in the oven for about 20 minutes. At this point, sprinkle the chocolate pieces and orange zest evenly on top. Bake for another 10 minutes until the chocolate is melted. This pudding can be served warm or cold – tastes great either ways!



- For a healthier version, use wheat bread.

- You can add chopped nuts as desired with or instead of the raisins.

- You can substitute the white bread with other semi-sweet varieties like brioche and raisin bread. Adjust sugar accordingly.

- This is a basic recipe with which you can create your own flavor pairings. You can use sweet flavored breads or substitute chocolate with peanut butter chips. Do not add sugar when using a sweet bread. Some suggested variations are Pumpkin-Cinnamon, Banana-Walnut,  Peanut Butter – Honey.

Caramel Sweet Potato Bites

sweet potato bites


- 2 cups cooked and mashed sweet potato

- 1 cup non-fat dry milk/milk powder

- 1 cup evaporated milk

- 4 tsps sugar

- Slivered almonds

- Caramel sauce (store bought works just fine)


How To Make:

Thoroughly mix the mashed sweet potato, milk powder, evaporated milk and sugar. Cook the mixture in a microwave for 8 – 9 minutes, stirring every couple of minutes. Cool the mix until its warm to touch and then make bite size discs (about 1 inch in diameter). Garnish each disc with slivered almonds. Allow to cool to room temperature and drizzle caramel sauce before serving, This treat can also be served chilled.



- You can garnish the bites with cashews, raisins or other nuts of your choice.

Yogurt Parfait

Heavenly Yogurt Parfait

Heavenly Yogurt Parfait

Things You’ll Need

- 1 small size/individual serving size favored yogurt

- 1/3 cup granola

- 1/2 cup chopped fruits (I prefer sturdy fruits like banana, dates, berries, cantaloupe, papaya, mango)

- 1 tbsp raisins

- Honey (optional)


How To Make

At the bottom of a parfait cup (a tall cup with wide mouth and narrow bottom), scoop 1/3rd of the granola, Spread 1/3rd of the yogurt, followed by 1/3rd of the fruit. Repeat these layers until you reach the top such that the top most layer is of fruits and granola. Sprinkle raisins and drizzle honey if you like. This is a no-guilt dessert that’s suitable for any time of the day. It makes a great breakfast as well!



-  You can try any combinations for flavored yogurt, granola and fruits. You are only limited by your imagination. My favorite combos are Berry-Banana, Vanilla – Tropical Fruits (Mango & Papaya), Banana – Dates

- You can also top the parfait with finely chopped honey roasted nuts

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