All posts filed under: Indian Sweets

Baked Puran Poli Rolls

Baked Puran Poli Rolls

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Baked Puran Poli Rolls — the simplest mithai that is effortlessly stunning and topped with a golden honey glaze! Needing just 15 minutes to make, these feature a traditional puran poli filling with chana dal, jaggery, coconut, cardamom, nutmeg, and saffron! WATCH HOW TO MAKE BAKED PURAN POLI ROLLS: We’ve kept the filling super traditional. Cook boiled Chana dal and jaggery until it gets this lovely golden brown color. To this we’ll add some ghee, elaichi, jaiful, coconut, and kesar. This filling is so aromatic and nostalgic, I could eat this just by itself. To assemble the rolls, take some rotis and spread your filling on top. Top with some slivered almonds and roll tightly, sealing with a flour slurry. These rolls look so classy and elegant and but are incredibly easy to make! Just brush them with some ghee and bake until nice and golden brown. For a beautiful, irresistible shine, I’ve garnished these with a glaze of honey, almonds, pistachios, edible gold, and some rose petals. I’ve paired them with some aamras for …

Tropical Steamed Sandesh - Bhapa Sondesh

Tropical Steamed Sandesh – Bhapa Sondesh

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Tropical Steamed Sandesh (Bhapa Sondesh) — with fresh fruits and a silky coconut sauce, this dressed up steamed sandesh is the dessert of the summer! Requiring minimal ingredients to make and so refreshing, this is a modernized take on Indian mithai you have to try! WATCH HOW TO MAKE TROPICAL STEAMED SANDESH (BHAPA SONDESH): We’ll start by draining any excess water from our homemade chenna (cottage cheese). Transfer this to a blender along with some milk and powdered sugar. Blend this until it has a really smooth consistency and we’re ready to transfer this to a greased mold. I’ve also added a parchment paper lining here as well. Gently tap the sandesh to remove any air bubbles and sprinkle with saffron. Gently cover the mold with some foil to seal the edges and now we’re ready to steam this for 20-30 minutes. If you can insert a knife and it comes out clean, your sandesh is ready! Let this chill in the fridge for at least 30 mins. Meanwhile, we’ll make our super simple coconut …

Badam Rose Roti Churma

Badam Rose Roti Churma

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Almond Rose Roti Churma — delicate and floral, this prasad comes together in just 15 minutes and is such a delight! With notes of rose, cardamom, saffron, and almond, this is perfect for Navratri and for those sweet-tooth cravings. WATCH HOW TO MAKE BADAM ROSE ROTI CHURMA: We’ll start by mixing together whole wheat flour, almond flour, salt, ghee, and some fresh beetroot juice. Use your hands to work this together until well combined. Add in saffron milk and use your hands to knead this into a medium firm dough. Now we’ll divide the dough into 3 equal parts and roll them out into 1/2 inch thick rotis. Transfer to a hot tava and cook on low heat until golden brown on both sides with a drizzle of ghee. Make sure to press down on them to ensure they cook through since we are keeping them a bit on the thicker side. Now, we’ll crush the rotis using our hands for that classic churma texture. To this, we’ll add jaggery for some sweetness, rose water, …

Rose-Orange Kachagolla Sandesh

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Rose-Orange Kachagolla Sandesh — perfect for spring, this light and colorful Bengali mithai is the easiest, lightest sweet that will transport you to Kolkata! You can truly get creative with the flavors, especially with Holi around the corner, and enjoy this delicate mithai that’s made with homemade chenna (cottage cheese) and lots of love. I also love this sweet because it’s compatible with any diet, since it comes out great using low-fat milk and jaggery or monk-fruit as a sweetener! WATCH HOW TO MAKE ROSE_ORANGE KACHAGOLLA SONDESH: We’ll start by making our fresh chenna. Add water to prevent the milk from sticking, followed by our milk, and let this come to a simmer. Switch off the heat and slowly pour in the vinegar mixed with water. Pour this in a strainer with a cheesecloth and wash it with some cold water to remove the vinegar. Gently squeeze out the excess water and let rest for 10 minutes. Now to make our sandesh, we’ll knead the chenna gently using our palm. Just apply enough pressure to …

Strawberry Shahi Tukda Mithai

Strawberry Shahi Tukda

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Strawberry Shahi Tukda — rich and velvety, this pink dessert features in-season strawberries and a rose rabdi that is so perfect for Valentine’s Day! Made with no frying and a super quick rabdi, this is decadent and indulgent, with notes of saffron and cardamom, without any of the guilt! WATCH HOW TO MAKE STRAWBERRY SHAHI TUKDA: We’ll start by making a fresh strawberry jam by caramelizing some strawberries with sugar. Finish this some salt and you should get a beautiful jammy consistency. Then, we’ll heat milk, cream, and sugar and let this come to a simmer on medium heat. I added a cornstarch slurry to get the lovely silky texture but without having to boil the milk which makes this lighter and quicker to make! Finish with some kesar, elaichi, and rose syrup for this light fuchsia color. For the bread, I cut them into hearts so they’re perfect for Valentine’s Day. Then, brush them with ghee or butter on both sides and you can bake or airfry for a golden brown color without frying! …

Apple Crisp Baked Gur Sandesh

Apple Crisp Baked Gur Sandesh

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Apple Crisp Baked Gur Sandesh — a fall-inspired twist on one of my favorite mithai’s from Kolkata, use in season apples for some tartness and brightness in this epic baked gur sandesh! With layers of a cinnamon-apple filling, an aromatic gur (jaggery)  sandesh, and crispy gond (edible gum) to garnish, this is great for entertaining or just to warm up on a chilly day! WATCH HOW TO MAKE APPLE CRISP BAKED GUD SANDESH: For the filling, saute crisp apples with brown sugar, salt, cinnamon, and nutmeg. Let some of the moisture come out and add in some cornstarch and lemon juice to soak some of that liquid up. We want these to be super crisp and tart still for the best texture and flavor in our sandesh. For the sandesh, in goes our chenna — I’m using homemade — and milk. Let this come to a simmer until it starts to thicken and you see it come together. Now, fold in the gur and mix gently until combined and you get an even light brown …

Khajoor Chocolate Badam Cups - Dates Chocolate Almond Cups

Khajoor Chocolate Badam Cups

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Khajoor Chocolate Badam Cups — these two-toned mithai cups have a dates layer featuring chocolate and chopped nuts topped with an almond layer that is aromatic with cardamom and saffron! Not only are these such a delight to look at once garnished with freeze-dried fruits, nuts, and gold varak, but they’re the perfect way to indulge without the guilt! WATCH HOW TO MAKE KHAJOOR CHOCOLATE BADAM CUPS: For our dates (khajoor) layer, heat some ghee in a pan and add in dates that we’ve soaked in warm water and coarsely ground using a food processor. Let this heat up and you’ll see it loosen up and become easier to work with. Now, add in coarsely chopped roasted nuts and poppy seeds, followed by some cocoa powder. Fold this together until it becomes uniform and this is ready! For the almond (badam layer), start by heating some ghee in a pan and now goes in our almond flour. Let this roast until it takes on this slightly darker color and has a nutty aroma. Now, we’ll …