Indian weddings are always a grand affair and everybody has their own favorite part of the whole event. While some may enjoy the song-and-dance, some like to sit peacefully near the food counter, while others are busy with the rites and rituals. Amidst the entire hullabaloo, the bride keeps getting jittery with every passing minute. Although she wishes the wedding goes on smoothly, her worries don’t end as the (ahem) first night does. The morning after the wedding, Indian brides are supposed to cook something sweet for her in-laws and she would get gifts, also called shagun, for showing her culinary prowess. For some of us, this is the most dreaded ritual as we need to get into the good books of our mother-in-law. But the problem is that, while some of us are lazy cooks, others have never entered the kitchen (office chairs were our permanent habitat)! So if you are in a dilemma about what to cook for the ritual, here are some easy-to-make recipes of Indian desserts that your family will absolutely love!
Also read: Quick and Healthy Oats Dosas
Bread – 4 slices, cut into cubes or circles
Milk – 6 cups
Sugar – 3 tbsp (for rabdi)
Sugar – 1/2 cup (for sugar syrup)
Water – 1/2 cup (for sugar syrup)
Ghee – 1/2 cup
Cardamom Powder – 1/2 tsp
Saffron – 1/2 tsp
Chopped Nuts – 2 tbsp
Dates Syrup – 1 tbsp
Method: Make your rabdi by boiling the milk in a heavy-bottom pan till it reduces to 1/4th of its volume. Add sugar, cardamom powder and saffron and boil for a few more minutes. The consistency of your rabdi should be thick and not watery. Next, make your sugar syrup. Mix sugar with water, and boil for a few minutes stirring continuously until the syrup is light golden and sticky. Now for the tukdas! Shallow fry your bread slices in ghee until golden brown, remove and immediately soak them in the sugar syrup for 30 seconds. Remove and place on a plate. Now pour your rabdi generously on top of the bread tukdas and garnish with chopped nuts and a few strands of saffron.
Milk Powder – 1/2 cup
Maida (flour) – 2 tsp
Rava (Semolina) – 1 tsp
Baking Soda – 1/4 tsp
Milk – 2 tbsp
Lemon Juice – 1/2 tsp
Ghee – 1 tbsp plus extra for frying
Sugar – 1.5 cup
Water – 1.5 cup
Rose Essence – 1 tsp
Cardamom Powder – 1/4 tsp
Method: Start by making your sugar syrup for the gulab jamuns. Mix the sugar and water, and boil until it’s lightly golden and sticky. Turn off the flame and add rose essence and cardamom powder; mix well. Your sugar syrup is ready. In a large mixing bowl, add the milk powder, maida, baking soda, rava, lemon juice and ghee and use your fingers to knead a semi-crumbling flour. Add milk and knead to form a soft, sticky dough. Wrap the dough in a plastic wrap or a soft muslin cloth and pop it in the fridge for 5-10 minutes. Remove from the fridge and knead the dough very gently to get a smooth crack-free surface. Divide the dough into small, smooth balls and shallow fry them on low flame until golden brown. Remove and soak the gulab jamuns in the sugar syrup for 30 minutes. Serve warm.
Also read: Stir up a healthy sizzler in 30 minutes
Badam ka halwa:
Blanched (skinned) almonds – 1 cup
Milk – 3 tbsp
Ghee – 3 tbsp
Sugar – 1 cup
Saffron – 1 pinch
Saffron/lemon-yellow food colouring – a pinch
Method: Make a paste by grinding the blanched almonds and milk in a mixer-grinder and set aside. Boil sugar and water in a non-stick pan to make a regular sugar syrup. When your syrup is ready, add the saffron, food colouring and almond paste to it and keep stirring continuously to avoid burning or sticking. Then slowly add the ghee to the pan and mix ever-so-gently to avoid any hot splatter. Turn off the flame once your halwa stops bubbling and the ghee separates on top. Serve garnished with chopped almonds or pistachios.
Gajar ka halwa:
Grated red carrots – 2 cups
Milk – 2 cups
Sugar – 1 cup
Ghee – 2 tbsp
Cardamom powder – 1/4th tsp
Chopped roasted nuts – 1/4th cup
Method: Heat the milk in a deep heavy-bottom non-stick vessel and add the grated carrots to it. Cover and cook on medium flame, occasionally stopping to stir until the milk is absorbed in the carrots. Now add sugar and keep stirring continuously for 10 minutes. Then add the ghee, nuts and cardamom powder and mix well. Turn off the flame once the ghee separates and the halwa starts looking shiny. Yummy gajar ka halwa is ready to serve!
Also read: The lazy sister’s recipes for sweet dishes
Apart from these Indian desserts, you can also try to make the customary sooji ka halwa with a twist! Check out the amazing recipe here!