Table of Contents
Quick Dessert Recipes for Sweet Cravings: Indians and sweets have a centuries-old relationship. In childhood, when we got hurt, our mother used to feed us sugar or jaggery. If there is any good news, we sweeten our mouth. Even after lunch and dinner, our mind says, eat something sweet. Many times we feel like eating something sweet but we don’t have enough time to prepare it.
Quick Dessert Recipes for Sweet Cravings:
1. Aate Ka Halwa
Method:
Add 1 cup ghee in a large pan. The more ghee, the tastier the atta ka halwa will be. After the ghee is heated, add wheat flour to the pan and mix well. Make sure that the flour does not form lumps. Fry the flour on low flame until it turns golden and the fragrance comes out of it. Make sure that the flour does not burn. Keep the flour aside after frying. Add 3 cups of water and 1 cup of sugar in a saucepan. Boil well for 2 minutes. Add sugar solution to the roasted flour and mix carefully. Make sure that there are no lumps in the flour. Keep stirring until ghee is visible on the sides of the pan. Add cardamom powder and mix, Atta ka Halwa is ready.
Ingredients:
- 1 cup ghee
- 1 cup wheat flour
- 1 cup sugar
- 1/4 tsp cardamom powder
- 3 cups water
2. Semolina Pudding: Quick Dessert Recipes for Sweet Cravings
Ingredients:
- 1/2 cup semolina
- 1/3 cup ghee
- 1/2 cup sugar
- 1 1/4 cup water
- 5 almonds chopped, 5 cashews chopped
- 1/4 teaspoon cardamom powder
Method:
Quick Dessert Recipes for Sweet Cravings: Add ghee in a heavy bottom pan or wok, then add semolina and fry on medium flame. Fry semolina until it turns golden. Reduce the flame and add boiled water and keep stirring continuously. Keep in mind that if water is added, it will splatter, so add water little by little and slowly. Once semolina and water are mixed, add sugar and cardamom powder to it. Keep stirring till the sugar melts and the semolina thickens. Finally add cashews and almonds. Suji ka halwa is ready.
3. Vermicelli: Quick Dessert Recipes for Sweet Cravings
Method:
Add 1 tbsp ghee in a heavy bottom pan and fry the vermicelli till it turns light brown. After frying the vermicelli, remove it from the pan and keep it aside. In the same pan, add 1 tbsp ghee and fry the cashews and almonds. After frying, remove it and keep it aside. Pour milk in the same pan and let it boil on medium flame. When the milk starts boiling, add the vermicelli to it and cook till it becomes soft. Keep stirring continuously to prevent the vermicelli from burning or sticking. After this, add sugar, raisins, cardamom powder to the pan. Cook till the sugar dissolves. Let it cook for 2-3 minutes. Add roasted cashews and almonds. You can eat Sevaiyan hot or cool it in the fridge.
Ingredients:
1/2 cup vermicelli
2 1/2 cups milk
2 tbsp ghee
3-4 tbsp sugar (or as per taste)
1/2 tsp cardamom powder
1/2 tbsp raisins
Chopped cashews and almonds
Shahi Tukda: Quick Dessert Recipes for Sweet Cravings
Ingredients:
4 bread
1/2 ghee
1 cup + 1 tablespoon sugar
500 ml milk
20-25 saffron strands
1 teaspoon cardamom powder
1 tablespoon chironji
8-10 pistachios chopped
Method:
Quick Dessert Recipes for Sweet Cravings: Put sugar in a vessel, add water and place the vessel on the gas. After the mixture boils, check the syrup. Put 1-2 drops of syrup in a vessel and after it cools down, stick it on your finger and see. If the syrup starts sticking, it means the syrup is ready.
Put milk in a heavy bottom pan or wok and heat it on medium flame. When a layer of cream appears, keep collecting it on the sides of the vessel. Boil the milk so much that 1/4th of it remains in the vessel. After turning off the gas, mix the cream stuck on the sides of the vessel in the milk. Now add 1 tablespoon sugar and cardamom powder to it. Rabri is ready.
Cut the bread in 2 parts in triangular shape. Put ghee in a pan and fry the bread until it becomes golden brown. After this, dip the bread in sugar syrup. Take it out after a few seconds and keep it in a plate. After this, put 1-2 spoons of rabri on each piece of bread and chopped pistachios on top. Shahi Tukda is ready.
