EntranceHow to cook Indian sweets. Ladu: recipe, ingredients
Indian sweets occupy a special place in Indian cuisine, sweets in India can be found anywhere and everywhere. Sweets for the Indian are a symbol of happiness and well-being and for this they are so loved. Not a single solemn event will take place without the traditional serving of delicious desserts, whether it is a religious ceremony in a temple or a wide celebration at an Indian wedding.
It is difficult to find another country with a sweet tooth like India, and there are a number of reasons for this. Wikipedia says that India is the second largest sugar producer in the world, which means that sugar in the country is cheap and available. The manic addiction of Indians to sweets is by no means new - it goes back to ancient Vedic times and still lives on.
Sweets in India are available in every region of the country, but if you really want to immerse yourself in the sweet Indian world, then head to the absolutely incredible village of sweets - the village of Orchha. There are only two streets in Orchha, which are flooded with sweet shops, everything here is the freshest and sweetest. I have never seen such a concentration of sweetness anywhere else in India.
History of Indian sweets
The history of Indian sweets dates back to Vedic times, in those days sweets served as a link between man and the world of the gods, and today you can see how Indians bring delicious treats to numerous Hindu temples.
The history of Indian sweets dates back several millennia, the preparation delicious desserts akin to an art that is passed down from generation to generation by temple cooks and halwais (as confectioners are called in India).
As you already understood, the development of Indian cuisine went hand in hand with the development of different religions, Hinduism and Islam left their mark on the recipes of Indian sweets. More modern history countries also affected Indian cuisine, so in some southern states of India, unique desserts have appeared that you will not find anywhere else. Of course, I'm talking about Goa and the Indo-Portuguese dessert called "Bibinka", this local sweet cannot be tasted either in India or Portugal, it is only in Goa.
For Indians, sweets are a way of communication and serve as a certain symbol in communication. For example, if an unfamiliar Indian treats you with sweets, in this way they express sympathy, gratitude and respect for you. It is not customary to refuse such gifts in India; by your refusal, you can offend the donor. If you do not want to eat treats from the hands of a stranger, then you can accept the gift, and after giving a delicacy to one of the many sacred cows, she will not mind.
Indian sweets, useful and very harmful
There are legends and all sorts of fables about the benefits and harms of Indian sweets. If you want to know my opinion, then the benefits or harms of Indian sweets depend on the measure, everything should be in moderation, and the legend of local sweets has nothing to do with it.
Useful properties of Indian sweets
Let's see what the benefits of Indian sweets can be and whether they should be praised. It is believed that, in comparison with desserts and all kinds of cakes familiar to every European, almost all Indian sweets help improve digestion and have a positive effect on the human body.
Where does such a benefit for the body come from in mega-sweet Indian desserts? Everything is simple here, the main components of Indian sweets are simple and natural, most of the ingredients have not changed for thousands of years. All Indian delicacies will be based on milk, ghee, sugar and flour.
It is unlikely that artificial sweeteners, preservatives (from the well-known series E220, E214, E227, E252, etc.) and other chemicals will be poured into milk in a remote Indian village, it simply does not exist in the Indian wilderness. Indian sweets are prepared without eggs, but with a lot of fruits, nuts and dried fruits.
Harmful properties of Indian sweets
As you have already learned, all Indian desserts consist of very high-calorie foods(milk, butter, sugar and flour), so you won't be able to lose weight on such a diet (look at Indian girls). If you do not abuse goodies, which is very, very difficult, then nothing fatal will happen to you.
After a long trip to India, your dentist will be delighted - this is another minus for you and a plus for the dentist. During the six months spent in India, I still had one filling fall out, and this despite all my manic desire to brush my teeth (I traveled around India with an irrigator). In Goa, I had to visit a dental office (I will write about this separately).
Indian cuisine at home
Many try to cook Indian dishes in Russian realities, some succeed, some don't, and that's the secret. Despite its simplicity, for most Indian dishes one should have some experience and, most importantly, the “right” products.
About the experience of cooking Indian sweets, the following can be noted, the Indians themselves do not always manage to cook tasty, so do not judge yourself harshly.
By "right" products, I mean the following. Try to use the same ingredients that are used in India, in Russia it is not always possible to find what you need and often this is the reason that the prepared dishes are very different from those you ate in India.
In India, it is customary to use raw sugar for sweets (it is usually brown in color), in some parts of the country honey can be used as a sweetener, but this is not very common. Honey during heat treatment can change its taste properties, so it's not as popular in Indian sweets as sugar is, and the cost of sugar in India makes it more in demand.
An ideal sweetener for Indian desserts is jaggery (this type of sugar is made from sugar cane) or palm gur. If you could not find these types of sugar, then you can use date or maple sugar, the use of "original" products guarantees an excellent result.
Indian sweets recipes and cooking methods
Most of the recipes you will find in this post are sourced from the markets and bustling streets of India, straight from the mouths of growers and vendors. The vast majority of Indians willingly shared their recipes and cooking features. My trips to the markets dragged on for several hours, until you try everything, listen carefully, write it down carefully, take pictures of the sweets themselves and the places of their production, and then try to remember why exactly I came to the market.
But not all sellers of Indian sweets sought to treat and talk about their sweet business, there were those who said in plain text "This is my family's secret, buy or leave."
In the above recipes, I have "Europeanized" the ratio of sugar to other products a little, so if you want to get a real Indian recipe, then increase the amount of sugar by 10-20%.
Why is sugar used in such terrible proportions in India? Firstly, sugar in India is cheap and available, and secondly, Indians are used to everything very sweet, remember masala chai, which is more like syrup, not tea.
Some of the recipes have been adapted to be able to cook in Russian realities, because not every store in Moscow or St. Petersburg can find palm gur (a type of sugar), paneer (a type of cheese), ghee (clarified butter), etc.
If you know more exact recipes Indian sweets, then be sure to share them in the comments on this post.
Sweet samosa Indian fruit pie recipe
To make sweet samosas (this also applies to ordinary samosas), you need to learn how to “seal” the dough. The first time you are unlikely to succeed, but do not lose hope.
It is customary to hide the sweetest fruits inside sweet samosa, there is no strict rule about what should be inside samosa, in India you can find these pies with the following filling: strawberry, peach, pineapple, mango, figs, etc.
- cooking time for sweet samosas: about 1 hour
- Calorie content of sweet samosas: 300 kcal/100 g
Ingredients for making sweet samosas
- 100 grams of butter;
- 300 grams of wheat flour;
- 1/4 teaspoon salt;
- 150 ml. water;
- 5 large sweet apples;
- 2 teaspoons ground cinnamon;
- 0.5 teaspoon ground cardamom;
- 0.5 teaspoon ground dry ginger;
- 6 tablespoons of sugar;
- ghee for frying;
- 2 tablespoons of powdered sugar.
Recipe for making sweet samosas
In a deep dish, knead 50 grams of butter, flour, salt and add water. Remove the resulting dough from the bowl and put it on a floured table, continue kneading the dough until it becomes more homogeneous. Set the dough aside (about 25-30 minutes), covering with a damp cloth.
Heat the butter and fry the peeled apples or other sweet fruits. The duration of roasting depends on the selected fruit, but no more than 5-7 minutes on medium heat. Next, lower the heat and continue sautéing until most of the moisture is gone from the fruit. Leave the resulting thick filling to cool.
Beat the dough again and divide it into 10 equal parts. Roll out each piece of dough on a greased board. As a result, you should get even round cakes. Place a tablespoon of sweet filling in the center of each tortilla and fold the tortilla in half so that the filling is exactly in the center.
Now the hardest part. Next, you should “seal” each samosa, for this, put the samosa in your left palm, and pinch it with your right hand and wrap the edge at the same time (you can only learn this trick in India). Each samosa should have 8-12 folds (depending on your skill). Check if there are any gaps in the seam from which sweet filling may escape when frying.
In a deep dish, heat the ghee and dip a few samosas into it (as many as you like, don't try to fry everything at once). The frying time of the pies is no more than 15 minutes, make sure that there is enough space between the samosas. During frying, carefully turn over several times. Once the samosas have acquired a characteristic golden color, drain them in a colander.
Sweet samosas can be served both hot and cold, for lovers of sweets, they can be additionally dipped in sugar syrup and sprinkled with powder (this is not for everyone).
Sesame burfi (powdered milk burfi)
Sesame burfi is a very tasty and easy to prepare Indian delicacy. Almost everyone gets it right the first time.
Burfi can be translated from Sanskrit as milk fudge. In addition to sesame burfi, this dish has many varieties, coconut burfi, pistachio burfi, etc. Today, powdered milk is often used in the preparation of burfi, and this delicacy has received the name "Burfi from milk powder". Nowadays, the recipe for making burfi has been slightly modernized, but you can cook burfi “the old fashioned way”, when instead of powdered milk they use regular milk and evaporate all excess moisture from milk for a long time.
- cooking time for sesame burfi: about 30 minutes
- Calories in sesame burfi: 480 kcal/100 g
Ingredients for making sesame burfi
- 200 grams of butter;
- 100 grams of sesame seeds;
- 100 grams of dry milk;
- 75 grams of powdered sugar.
Sesame burfi recipe
Heat up a saucepan and melt the butter in it. Without waiting for the oil to boil, add sesame seeds to it and fry. Try to stir the resulting mass all the time, preventing it from burning.
As soon as the sesame seeds darken, add milk powder and powdered sugar to the pan. Continue to mix thoroughly and after a minute you can turn off the fire.
Pour the contents of the saucepan onto an oiled baking sheet (or any other suitable dish). Place the burfi in an even layer no more than 2-2.5 cm thick and refrigerate. You can do without a refrigerator, in this case it takes a little more time to harden. When the burfi is firm, carefully cut into even pieces that can be garnished with cashews or pistachios.
Jalebi Indian sweet recipe
Jalebi in India is the most common sweet treat that can be bought on any street in any Indian city. The recipe for jalebi is so simple that in India it is cooked right on the street and sold right there.
It seems to me that jalebi is the sweetest and most harmful Indian sweetness. Judge for yourself, it contains only flour and sugar, nevertheless, all Indians adore these sweet "nests".
Making jalebi at home is just as easy as making pancakes, and the ingredients are pretty much the same. Children really like this Indian sweet, but adults give jalebi unflattering reviews, this dessert is very sugary.
- jalebi preparation time: about 1 hour
- Jalebi calories: 210 kcal/100 g
Jalebi Ingredients
- 2 cups of flour;
- 1 tablespoon of kefir;
- 1.5 cups of warm water;
- 1.5 teaspoons of semolina;
- 0.5 teaspoon of soda;
- 4 cups sugar (for syrup);
- 2 cups water (for syrup)
- 1 teaspoon lemon juice.
jalebi recipe
In a deep bowl, mix flour and semolina, then add yogurt, soda and water. The resulting dough should be thoroughly beaten (a mixer, a whisk or any available means are suitable for this). As a result, you will get a homogeneous dough (like for pancakes), at first glance it is too liquid, do not worry about it and place the bowl with the dough in a warm place for a couple of hours. In India, jalebi dough is sometimes left for a day, in our case, a couple of hours is enough for the dough to begin to ferment.
While the dough is fermenting, let's prepare the syrup. Boil water with dissolved sugar and lemon juice. Jalebi syrup should be boiled for no more than 5 minutes, this time is enough to completely mix all the ingredients. Turn off the heat and let the syrup cool down.
Before frying the dough, you need to heat the pan well and only after that you can melt the butter on it. There should be a lot of oil, just enough so that the dough does not touch the bottom of the pan. To prepare jalebi, you can use a disposable pastry bag (the tip needs to be cut off quite a bit), but in India they use a regular plastic bag for this purpose and they do it perfectly.
Using a pastry bag, gently squeeze the dough into the burning oil and make original drawings that remind many of birds' nests. Fry the jalebi on each side for no more than 30 seconds (until the characteristic golden color forms). After removing the jalebi from the oil, place them on a paper towel to help get rid of excess oil.
Having rid the dessert of excess oil, immerse it in cold syrup, the time of “bathing” jalebi in syrup should not exceed 5-10 seconds, but even during this time the dish has time to completely soak.
Rasmalai (curd balls with cream sauce)
Rasmalai is considered the most exquisite Indian delicacy. Cooking this Indian sweet at home (in Russia) is a bit of a hassle, because you also need to make paneer (an Indian type of cheese) yourself, while in India you can buy it in a store.
- Rasmalai preparation time: about 1 hour
- Rasmalai calories: 200 kcal/100 g
Rasmalai Ingredients
- 250 grams of paneer;
- 4 cups of water;
- 1.5 cups of sugar;
- 1 liter of cream;
- 0.5 teaspoon minced cardamom
Rasmalai recipe
Lay the paneer on the table and gently crumble it. Achieve a perfectly smooth paneer consistency (no lumps). Divide the resulting mass into equal parts (so that you end up with balls the size of Walnut) and roll them into even, smooth balls.
Dissolve sugar (4 cups of water and 1 cup of sugar) in water, bring to a boil and keep the mixture on fire until the sugar is completely dissolved. Reduce the heat so that the syrup boils a little, put the previously prepared cheese balls into boiling syrup. Make sure that there is enough free space in the pan, as the balls swell almost twice during cooking. Boil the cheese balls in the syrup for another 10 minutes until they puff up and become porous like a sponge.
In another saucepan, place 1 liter of cream and half a cup of sugar. Cook this mixture over low heat, as a result, 25% of the mixture should evaporate - this will be our creamy sauce. Remove the saucepan from the heat and add the chopped cardamom to it.
Move the cheese balls out sugar syrup in a saucepan with cream sauce. Rasmalai is ready. Rasmalai can be served both warm and chilled, do not forget to sprinkle the balls with chopped nuts.
Sandesh (sweet cottage cheese dessert)
Sandesh is an amazingly delicious Indian dessert based on Indian paneer cheese; in Russia, some housewives make sandesh from ordinary non-acidic cottage cheese and they make an excellent delicacy.
- Sandesh preparation time: about 40 minutes
- Sandesh calories: 300 kcal/100 g
Sandesh Ingredients
- 500 g paneer (instead of paneer, you can use non-acidic cottage cheese);
- 3/4 cup (150 g) sugar
- 1 sachet of vanilla sugar;
- a handful of raisins.
Sandesh recipe
Place the paneer on a work surface and knead until the paneer is a soft, lump-free dough.
Divide the resulting mass into two equal parts, mix one part with sugar in a ratio of 1: 3 (one part of sugar to three parts of the mass). Place the "sweet part" of the mass in the pan and cook over low heat, stirring constantly with a wooden spatula. After about 5 minutes, when the sandesh begins to pull away from the bottom of the pan, remove the pan from the heat and let the sandesh cool slightly.
Mix boiled and fresh paneer, make balls, rectangles, flowers, etc. from the resulting mass. Sandesh can be sprinkled for a special aesthetic look coconut flakes or garnish with raisins, nuts, etc.
Halava Indian sweet recipe
Halava is a traditional Indian sweet based on the common and unloved semolina. In India, this dessert is also prepared from cereals, vegetables, fruits, various seeds and legumes. The most popular and easy to cook is semolina halava with the addition of sugar syrup, nuts and dried fruits.
Sweet halava is closely associated with the religion of India, this sweet dessert you can taste it in many Indian temples, and Hare Krishnas give this delicacy a special place.
- halava preparation time: about 30 minutes
- Calorie Halava: 450 kcal/100 g
Ingredients for making halava
- 650 ml of milk;
- 300 grams of sugar;
- 0.5 teaspoon grated nutmeg;
- 35 grams of raisins;
- 35 grams walnuts;
- 200 grams of butter;
- 200 grams of semolina.
Halava recipe
Bring milk to a boil, add sugar nutmeg, raisins and simmer for another 1 minute, this way you get a sweet syrup.
Lightly deep-fry 35g walnuts, crush and set aside.
Melt the butter in another saucepan over low heat, and when it melts, add semolina. Fry the semolina over low heat for no more than 15 minutes (until the semolina becomes golden brown), stirring thoroughly all the time.
Make the fire even quieter and carefully add the previously prepared syrup to the grits (carefully! the syrup can “shoot” when in contact with the grits), continue to mix the resulting mass. Add previously toasted nuts, cover the pan with a lid and wait until all the liquid has boiled away (about 3-5 minutes).
Halava is ready, it is desirable to serve it warm.
There are a lot of fret recipes, but there are not so many recipes on the Internet that are cooked in India itself. Below you will find the original recipe for making ladu, just as this sweet is prepared in India.
The original fret is fragrant, tasty and very hearty meal, which in India can be found and tasted in some Hindu temples.
- ladoo preparation time: about 40 minutes
- Calorie fret: 200 kcal/100 g
Ingredients for cooking ladu
- 500 grams of butter;
- 400 grams of chickpea flour;
- 75 grams grated coconut;
- 100 grams of almonds, hazelnuts or pistachios;
- 0.5 teaspoon ground cardamom seeds;
- 250 grams of powdered sugar.
Ladu recipe
Melt the butter in a deep frying pan, add the chickpea flour to the butter and continue to fry (about 15 minutes) until a specific aroma appears. Stir the contents of the pan continuously while frying.
Add the following ingredients: grated coconut, grated nuts and ground cardamom. Continue to fry and mix thoroughly, after a couple of minutes it will be possible to turn off the fire. Remove the bowl from the heat and add the powdered sugar.
After the contents have cooled slightly, proceed to the formation of balls that can be rolled in coconut, crushed nuts or sesame seeds.
If the recipe for your favorite Indian sweet is not included in this review, then tell us about it in the comments to the post.
INGREDIENTS:
Butter- 250 gr;
Powdered sugar - 500 gr;
Powdered milk- 350 gr;
Vanillin - ¼ tsp;
Coconut flakes - 1 cup;
3 large bananas.
COOKING TIME: 30 minutes
COOKING:
In softened butter, gradually add powdered sugar, milk powder, vanillin. Mix the mixture for 5 minutes.
We cut bananas into rings (width - 1 cm). Pinch off a piece of dough. We make a cake, put a piece of banana in the middle of the cake and roll a ball in our hands.
Roll the finished ball in coconut flakes.
Enjoy your meal!
ABOUT THE BENEFITS OF THIS DISH:
1. Butter contains fatty acid, proteins, carbohydrates, vitamins A, D, E, PP, B vitamins, iron, calcium, potassium, magnesium, phosphorus, sodium, copper, manganese, zinc. Vitamin E is necessary for the beauty and health of the skin, hair and nails, the strength of our muscles; vitamin A maintains normal vision, is responsible for the health of the skin and mucous membranes; without vitamin D, healthy bones and teeth are impossible. All these vitamins are fat-soluble, and the body absorbs them best with the help of natural fats. The fats that are part of the cells of our body (especially in brain tissues) contribute to their renewal. Therefore, it is important to consume a sufficient amount of butter in childhood so that schoolchildren do not lose academic performance. Butter is also useful in diseases associated with digestion, as it has a complex effect on a sick stomach. It should be remembered that the use of oil in in large numbers leads to an increase in the level of cholesterol in the blood and to a disease such as atherosclerosis. The minimum daily allowance for a healthy person is 10 g, but up to 30 g can be consumed.
2. Bananas are the most satisfying and carbohydrate-rich fruit. But at the same time, “banana” carbohydrates are completely absorbed by the body and do not spoil the figure. Bananas also contain various ballast substances that prevent the rapid entry of sugar into the blood. And the amount of magnesium contained in one banana is one sixth of the daily requirement of the body.
3. Powdered milk contains 36% protein, 52% carbohydrates (lactose), 1.3% calcium, 1.8% potassium. 100 of milk powder contains vitamins: A - 0.003 mg, B1 - 0.46 mg, B2 - 2.1 mg, D - 0.57 mcg. However, it is worth remembering that improper storage conditions of the product can significantly reduce its nutritional value.
4. Coconut flakes are rich in oils and calories: per 100 g of coconut flakes, 65% are fats and 13-14% each are proteins and carbohydrates. Coconut pulp contains vitamins B, C and E. Coconut improves digestion, supports the immune system, reduces the risk of heart disease and cancer, and has antioxidant properties.
http://tonus.by/ayurveda/shariki-chudo-s-bananami.html
Desserts and other sweets are usually served not at the end of a meal, but with main courses. In Ayurveda, it is believed that sweets eaten at the end of a meal can cause congestion in the airways and sinuses of the nose. Sweets are also a decoration of any holiday.
Indian puddings, or khiras, are very thin. They often add saffron and cardamom, which help to neutralize the mucus-forming properties of milk, and also improve the taste of the dish. Sometimes kheer is prepared with small delicious Indian charoul nuts. If you can't afford these nuts, pistachios and almonds are the best substitutes. In India, sweets are made from natural unrefined sugar obtained from sugar cane juice.
Note: in recipes, the letters denote: V - vata, P - pita, K - kapha, m - reduces, b - increases
Almond Kheer - Vm Pm Km(b)
For 4 servings:
40 whole almonds (soaked overnight and peeled)
5 glasses of milk
1/4 tsp cardamom
1 tsp charoul nuts (or substitutes like pistachios)
1 pinch of saffron
1 st. l. ghee
Soak saffron for 10 minutes in 1 tbsp. l. water. Combine 1 cup of milk and almonds in a blender and grind until you get a thin slurry.
Bring the remaining 4 cups of milk to a boil and add the cardamom, charoule nuts, soaked saffron and contents of the blender. Then add sugar and ghee there and cook at a low boil for 5 minutes, stirring from time to time. Serve warm.
Kapha people should add a pinch of dry ginger and not get carried away with this dish.
Khir from semolina - Vm Pm Km (b)
For 4 servings:
1 cup semolina
1/2 cup ghee
8 glasses of milk
1 cup topped with peeled and crushed almonds
1/2 ground cardamom
In a heated large saucepan, add ghee, then semolina and, stirring constantly, fry until light brown and fragrant. Now, stirring vigorously, pour in the milk in a thin stream. Make sure no lumps form. Then add and stir nuts, cardamom and sugar. Bring to a boil and cook over low heat until thickened (about a couple of minutes). Close and turn off the fire.
Suitable for everyone, however, people with a kapha constitution should limit their consumption of this dish.
Kheer from carrots - Vm Pm Km (b)
For 8-10 servings:
1 pinch of saffron
1 st. l. milk
1/2 cup ghee
2 cups peeled and finely grated carrots
8 glasses of milk
1 tsp topped with Indian charoul nuts (or your choice)
1/2 tsp cardamom
(amount to taste)
Soak saffron in a spoonful of milk for 10 minutes. In a pot heated over medium heat, add the ghee, add the grated carrots and stir-fry until light brown and fragrant, about 5 minutes.
Pour in the milk, then add the charoule nuts, cardamom, soaked saffron and sugar. Stirring thoroughly, bring to a boil. Continue stirring as it thickens to avoid sticking to the bottom. Cook for 5 minutes at a low boil. If you want the kheer to be thicker, cook longer. Can be served warm, can be chilled.
Kapha people are better off using goat milk and eat this dish occasionally.
Kheer from corn - Vm Pm Km (b)
For 6 servings:
1 pinch of saffron
1 st. l. milk
1/2 cup milk
1 cup corn kernels
8 glasses of milk
1 st. l. topped with ground, peeled almonds
1/4 tsp ground cardamom
1 st. l. charoul nuts (or your choice)
1 cup sukanat or other sweetener (to taste)
Soak saffron in 1 tbsp. l. milk for about 10 minutes. Add the ghee to a medium-heated pot, then add the corn and cook until light brown and fragrant.
Whisking thoroughly to avoid lumps, pour in the milk and soaked saffron. Now add the almonds, charoul nuts, cardamom and sugar. Stirring constantly, bring to a boil to prevent sticking to the bottom. Cook after boiling for another 2 minutes, without stopping stirring. Serve hot.
Suitable for everyone, but you should not overeat, especially for kapha people. Cardamom and saffron will help improve the digestion of this dish.
Khir from dates - Vm Pm Km (b)
For 4 servings:
1 pinch of saffron
1 st. l. milk
1 cup dried pitted dates 5 cups milk
1/4 tsp cardamom
1 tsp nuts charoul
1 st. l. ghee
Soak saffron for 10 minutes in 1 tbsp. l. milk. Place the dates and one glass of milk in a blender and blend until smooth.
Bring the remaining 4 cups of milk to a boil and add the cardamom, charoule nuts, soaked saffron and contents of the blender. Then add sugar and ghee. Cook, stirring to avoid sticking to the bottom, for 5 minutes at a low boil.
Serve warm.
Kapha people should add a pinch of ginger and eat this dish infrequently and in moderation.
The fruits are not usually consumed with dairy products, but dried dates do not curdle milk due to acidity as fresh dates do. Saffron and cardamom also help in the digestion of this food.
Khir from poppy - Vm Pm Km (b)
For 4-6 servings:
1 pinch of saffron
1 st. l. milk 1 cup poppy seeds
4 glasses of milk
1/4 tsp cardamom
1 pinch of nutmeg
1 tsp topped with charoul nuts (or your choice)
1 st. l. ghee
1/2 cup sukanat or other sweetener (to taste)
Soak saffron for 10 minutes in 1 tbsp. l. milk. Roast the poppy seeds in a heavy-bottomed pot or skillet until the seeds begin to crackle and turn golden brown. Keep stirring while frying. Then place the seeds in a blender with 1 cup of milk and grind to a thin slurry. Bring the rest of the milk to a low simmer, add the cardamom, nutmeg, charole nuts, soaked saffron and blender-ground poppy seeds. Whisking constantly, add sugar and ghee. Continue to cook for another 5 minutes at a low boil, stirring occasionally. Serve warm.
People of kapha constitution can eat this dish only in small quantities.
Application in medicine: Maca kheer is excellent for inducing sleep and is also used to treat diarrhea.
Rice Kheer - Vm Pm Km(b)
For 4 servings:
1 pinch of saffron
1 st. l. milk
1/2 cup ghee
1/2 cup finely chopped rice
8 glasses of milk
1 st. l. topped with skinned and crushed almonds
1 st. l. charoul nuts (or your choice)
1/4 tsp 1 cup cardamom or other sweetener (to taste)
Soak saffron for 10 minutes in 1 tbsp. l. milk. Place the ghee in a medium saucepan heated over low heat. Pour in the hot oil, stirring, crushed rice and, continuing to stir, fry until light brown and fragrant. Now pour milk and soaked saffron into the rice, then add the almonds, charole nuts, cardamom and sugar.
Bring to a boil, stirring constantly to avoid sticking to the bottom and forming lumps. Simmer until thickened, 2-3 minutes. Turn off the heat and close the lid before serving.
People of kapha constitution can eat this dish only occasionally.
Fried vermicelli kheer - Vm Pm Km(b)
For 4 servings:
1 pinch of saffron
1 st. l. milk
1 cup fried vermicelli
3 art. l. ghee
6 cups milk 1 cup sukanat or other sweetener (amount to taste)
2 tbsp. l. charoul nuts (or your choice)
1/4 tsp ground cardamom
1 st. l. peeled and crushed almonds
Soak saffron for 10 minutes in 1 tbsp. l. milk. Break the vermicelli into small pieces. Put the ghee into the heated pot, then the vermicelli. Saute for 1 minute. Pour in milk, add sugar, cardamom, almonds, charoul nuts, soaked saffron. Bring, stirring, to a low boil. Simmer until the vermicelli is soft, about 10 minutes.
Fried vermicelli is available in Indian grocery stores. In the absence of it, it can be replaced with ordinary vermicelli, lightly frying the latter in ghee for 2-3 minutes.
Kapha people need to add a couple of pinches of ginger when cooking and eat this dish only occasionally.
Kheer from sweet potato - Vm Pm Km (b)
For 4 servings:
1 pinch of saffron
1 st. l. milk
1/2 cup ghee
2 cups grated yam (sweet potato)
8 glasses of milk
1 tsp topped with charoul nuts
1/4 tsp cardamom
1 cup sukanat or other sweetener (to taste)
Soak saffron for 10 minutes in 1 tbsp. l. milk. Peel and wash the sweet potato, then grate on the smallest grater. Add ghee to a large hot pot. While stirring, add the grated sweet potato and sauté until light brown and fragrant. Slowly pour sweet potato with milk, stirring thoroughly. Add the charoulets, cardamom, soaked saffron and sugar. Stir a few times and bring to a boil. Stir the kheer well as it thickens to prevent sticking to the bottom of the pot. Simmer for about 5 minutes at a low boil. Turn off the heat and close the lid before serving.
People with a kapha constitution need to add 1-2 pinches of ginger and they can only afford this treat from time to time.
Tapioca Kheer - Vm Pm Km
For 4 servings
1 cup tapioca
2 cups of water
1 pinch ground cardamom
1 pinch of nutmeg
1 tsp charoul nuts (or your choice)
1 pinch of ginger
1 cup warm milk
1/2 cup sukanat or other sweetener (amount to taste)
Wash the tapioca twice, pat dry and set aside for an hour.
Then boil the water and, stirring constantly, pour the tapioca into it. Then add and stir in the cardamom, nutmeg, charoul and ginger. Simmer, uncovered, over medium heat until the tapioca is soft, about 10 minutes.
Remove from heat and stir in warm milk and sugar. Now close. Best served warm.
This dish is easy to digest and is good to eat during convalescence.
Semolina squares - Vm Pm Km (b)
For 35-36 squares take:
4 tbsp. l. ghee
1 cup semolina
2 cups hot water
1 st. l. charoule nuts or finely chopped peeled almonds
5 st. l. Sukanata or other sweetener (amount to taste)
1/4 tsp ground cardamom coconut flakes
In a saucepan heated over medium heat, put the ghee, then add the semolina and fry until light brown and fragrant. Pour water in a thin stream, stirring vigorously at the same time, cover and cook over low heat for 5 minutes. Now turn off the heat and add the nuts, sugar and cardamom.
Grease a flat pan or baking sheet with ghee. Put the prepared mass on a baking sheet and spread on the surface with a layer of about a little less than a centimeter. Then lightly sprinkle the surface with coconut flakes. Cut into rhombuses with the tip of a sharp knife.
Carrot halva - Vm Pm Km(b)
For 6 servings:
1 pinch of saffron
1 st. l. water
2 cups finely grated carrots
6 art. l. ghee
1 cup milk
1/3 cup sukanat or other sweetener
1/2 tsp ground cardamom
1 st. l. crushed almonds or 1 tsp. nuts charoul
Soak the saffron for at least 10 minutes in a spoonful of water. Heat the ghee in a heavy bottomed saucepan and put the carrots in it. Sauté until the carrots are browned and fragrant. Whisking constantly, add milk, soaked saffron and other ingredients. Simmer over low heat, uncovered, until all liquid has disappeared, about 12-15 minutes. Stir frequently to avoid sticking to the bottom. Serve in dessert bowls, in about 1/4 cup servings.
Charoul nuts grow only in India, and there are no nuts similar to them in the West, but they can be purchased in Indian grocers.
This dish is balanced for the three doshas, but kapha people should not get carried away with it. In addition, for the preparation of halva, they prefer to use goat's milk, if possible.
Shankar Pali - Vm Pm Kb
For 20-30 servings:
1 glass of milk
1 cup ghee
1 cup sukanat or other sweetener
6 cups flour from whole wheat(number approximate)
deep frying oil
Mix milk, sugar, ghee in a saucepan and heat over low heat until the sugar melts.
Pour the flour into a wide bowl and make a well in the middle of the hill. Pour the prepared mixture little by little, about 1/4 cup per well, and, mixing with flour, knead a stiff dough. Knead until smooth so that the dough does not stick to your hands. Cover the dough and let it "rest" for about half an hour.
Separate the fourth part from the dough, form a ball out of it and roll it out with a rolling pin into a cake a little less than a centimeter thick. With a sharp knife, cut the cake into 1-1.5 cm squares.
Heat the oil in a deep frying pan until a piece of dough thrown into the oil immediately “boils”. Don't let the oil burn! Dip the squares in the oil and fry slowly until golden brown, turning frequently. Let excess oil drain. Serve with tea or whatever holiday treat. In a tightly closed container, they can be stored for up to 1 month.
For fewer servings, you can use half the original products.
People with a kapha constitution are better off eating this delicacy only occasionally, while adding a little ginger.
Shira — Vm Pm Km(b)
For 4-5 servings:
1/2 cup ghee
2 cups semolina
4 cups hot water
1 cup sukanat or other sweetener
1 st. l. charoul nuts, crushed skinned almonds or pistachios
1 pinch ground cardamom
Put the ghee into the heated pot. Pour semolina there and fry over medium heat, stirring constantly, until light brown and fragrant.
Turn off the heat and, continuing to stir, pour in hot water. Then cook over medium heat until it thickens. Now reduce the heat to low and simmer for a minute. Add and stir in sugar, nuts and cardamom. Serve warm.
Kapha people should add a couple pinches of ginger to make this dish more palatable for them.
Srikhanda - Vm Pm Km(b)
For 4 servings:
1 pinch of saffron
1 st. l. milk
4 cups of yogurt
2 teaspoons charoule nuts (or your choice)
1/4 tsp crushed cardamom
1/8 tsp nutmeg
1 cup sukanat or other sweetener (to taste)
Soak saffron in 1 tbsp. l. milk for 10 minutes. Pour the yogurt into a bowl and add the charoulets, cardamom, nutmeg, soaked saffron and sugar. Mix thoroughly and serve.
Srikhanda can be stored in the refrigerator for no more than 2-3 days.
Kapha people can eat this dish only occasionally, adding a pinch of ginger.
Mysterious, charming, amazing country - India. Rich culture, unique architectural monuments, extraordinary nature enchant everyone who comes there.
Indian cuisine is just as diverse and unforgettable. Sweets and desserts especially! Without them, the cuisine of this country would not be complete.
Desserts - the sweet fairy tale of India
For the locals, food is more than just the absorption of calories. They attach special importance to the products, the cooking process itself and the finished dish.
And you can fall in love with Indian desserts in absentia, without even having time to try. A very tempting sight!
All sweets in India have something in common national name- mithai. The base is also the same, and consists of two ingredients - milk and Since each region adds something different to Indian sweets, the recipes are very diverse.
It is believed that such dishes are not entirely healthy for the figure and contribute to weight gain. But this is not about Indian desserts, most of which, on the contrary, improve digestion.
Almost all sweets are prepared without eggs. Fruits and vegetables (as ingredients) contain many Indian sweets. clearly show this.
It is a good tradition of the country to visit with a bag of sweets. So the Indians express their respect, sympathy for the owners of the house.
For the holiday, the locals make an insane amount of sweets. They are treated to guests, even unexpected ones, friends, they are brought as a gift to the gods.
Some desserts are wrapped in special foil. She is edible.
History of Indian sweets
The local cuisine did not develop on its own, but under the influence of two religions - Islam and Hinduism. In addition, the Mongols settlers, who ruled the country for some time, made their contribution.
Types of sweets
All desserts in India are divided into two large groups:
- the base is milk (for example, burfi, rabria, etc.);
- the basis is flour (halva, fret and others).
The first type is various casseroles. Just in milk or with the addition of rice. Sweet syrups are prepared for casseroles, raisins, nuts, sugar are added.
This group of desserts includes ice cream.
recipes (sweets)
Until now, some millennial original recipes alive. They have reached our days without any changes. Of course, new ones have appeared all the time. But the special flavor and ancient wisdom of the East remain in every recipe.
Milk fudge - burfi
These are very nutritious and amazingly delicious Indian sweets. or barfi (both variants of the name are possible) are different, and in different editions are found in abundance on the Internet. Even novice housewives can prepare this dessert at home. Plus, it only takes 15 minutes!
One of the options for preparing this delicacy.
Ingredients for 6-7 servings:
- milk powder (fat content from 25%) - 150 grams;
- butter and sugar - 50 grams each;
- sour cream - 60 grams.
Mix butter and sugar and put on fire. When the sugar melts, add sour cream and continue cooking. It is better to choose metal dishes. After five minutes, add dry milk. Remove from fire. Beat everything with a mixer, removing lumps. Arrange in molds and refrigerate for about five hours.
The result is the most delicate dessert! Top can be decorated with cashew nuts, sprinkled with poppy seeds. Powdered milk, if desired, replace with fresh, and use a baking sheet instead of molds.
Indian sweets: jalebi (recipe)
Another no less refined, but easy-to-prepare dessert. Sweet crispy orange or yellow rings.
This is perhaps the most popular sweet, both among locals and tourists. In India, they make it right on the street.
Or you can surprise your guests and cook Indian Jalebi sweets at home. Recipe following.
For the test you need:
- flour - 2 cups;
- semolina - 2 teaspoons;
- sour cream - 1 tablespoon;
- a little soda - on the tip of a teaspoon;
- 1.5 cups of water.
In addition to the dough, you also need syrup:
- 2 cups of sugar;
- 1 glass of water;
- 1 tablespoon lemon juice.
- For flavor, you can add a couple of cardamom pods.
- the last ingredient in the recipe vegetable oil. You will need it for deep frying.
Cooking:
- Knead the dough like for pancakes (in terms of density), and put in a warm place for two hours, previously covered with a towel. While it comes, do the syrup.
- Put sugar and water on fire. Then add to them (optional) lemon juice and cardamom. Cook the mixture for five minutes, until thickened.
- The shape of the jalebi is a spiral. To obtain this effect, you will need a culinary syringe or bag. From them it will be possible to squeeze out the dough and prepare Indian sweets. Recipes, as in the case of burfi, have various options.
- When the bag or syringe is ready, the dough is squeezed into a heated pan with a sufficiently large layer of oil.
- Fry until golden brown alternately on one side and the other. Make sure the dough never touches the bottom.
- We take out the sweets with a slotted spoon, let the excess oil drain. To do this, it is better to put them on a napkin. Then put in a pre-prepared syrup.
Crispy jalebi delicacy is ready!
Hearty spicy balls
This ladoo is an Indian sweet, the recipe of which will now be presented. The dessert is also popular in Pakistan, Nepal and other countries of South Asia. As always, there are many cooking options.
Unlike the previous two recipes, this one will be more difficult in terms of ingredients. Lada is made from It is not available everywhere.
Chickpea flour is considered almost medicinal. Great importance is attached to it in Tibetan medicine, in Ayurveda. Chickpea flour is used for women's health and beauty.
If this ingredient is not at hand, use pea.
So what is needed:
- chickpea flour - two cups;
- hazelnuts - 2 tbsp. spoons;
- butter - 200 grams;
- powdered sugar- 1 tablespoon;
- nuts (almonds, cashews, walnuts) - 2 tablespoons (you can choose one type or use all);
- coconut flakes - 1 tbsp. a spoon;
- cardamom - a pinch;
- cinnamon - ½ teaspoon.
Cooking:
- Add the flour to the melted butter. Constantly stirring it, fry until a pleasant nutty aroma comes from the flour.
- Then come nuts, cardamom, cinnamon. Mix everything again and continue to fry. The last is powdered sugar. Cool the mixture and form into balls. Before sculpting, it is better to moisten your hands with water. Ready-made balls can be sprinkled
The fret does not have to be round at all. The form is completely arbitrary. If there is special molds for cookies, use them.
India can rightfully be called a paradise for the sweet tooth. You should try these sweets at least once in your life. Enjoy the taste, savor, admire ... And then cook at home, delighting loved ones and friends!