Which Indian Desserts You Like More

Published on : 27-Sep-2023   BY  SAURABH TANWAR

Indian desserts are called Mithai, and they are not only authentic but also have their own unique flavor profile. Ranging from halwa to kheer to ladoos, gulab jamun, shrikhand, and other milk sweets, the list is endless. Just one bite and you are transported to an addictive culinary land, indian desserts are served in many restaurants and are easily available at retail stores. But it is best to try and make these recipes yourself as you can control the amount of sugar and you also know that you are using natural ingredients. 

                            Top 11 Best indian desserts

1. Suji Halwa

indian desserts

It is also known as sheero. This is one of the most beloved and classic halwas. Suji (semolina) halwa is perhaps one of the easiest to make as it’s made within minutes. Suji is toasted until golden brown and added into a sugar syrup and topped with nuts.  It is served as prasad (a religious blessing) after Hindu temple events.  It is also served with breakfast item like chola bhature.

Recipe of making Suji Halwa:

  • Sugar –  For 1 cup of sooji or rava, I add ⅔ or ¾ cup of sugar. So the suji halwa has less sweetness or is just sweet. 1 cup of sugar gives a very sweet taste. 
  • Ghee – I also add ⅔ cup ghee for 1 cup of suji. For me, ⅔ cup is a good amount of ghee. Reduce or increase the ghee if you prefer.
  • Water – I add 2.5 cups water for 1 cup of suji. Though you can even add 2 cups of water. The amount of water can also be increased depending on the quality of the rava and if you want a pudding-like smooth consistency.

2. Gajar Halwa

indian desserts

In Hindi, gajar means carrots. A quintessential winter delight and the ultimate comfort halwa. Gajar halwa originated in Punjab. Bright orange in color, this Indian pudding is made by slow-cooking grated carrots in ghee, milk, sugar, and cardamom. Before serving, it is topped with chopped nuts and khoya or mawa (dried evaporated milk solids).

Recipe of making Gajar Halwa:

  • Step 1:  Mix carrots and milk in a pan, bring to a boil. Cook on low flame, stirring occasionally, until milk dries up.
  • Step 2:  Add Nestlé MILKMAID and continue cooking on low flame, stirring occasionally, until it dries up.
  • Step 3:  Add ghee and cook for another 10 minutes. Garnish your gajar ka halwa recipe with cashewnuts, almonds, kishmish and serve hot.

3. Chana Dal Halwa

indian desserts

Chana Dal Halwa is a popular indian desserts which is made during celebrations and get together in the house. During the Indian festivals like Diwali, Baishaki and Holi Chana Dal Halwa is made. Chana dal has rich flavour than other pulses, which lend itself well to the preparation of a mouth-watering punjabi style chana dal halwa. Soaked and ground dal is sauteed till a rich aroma is achieved and then prepared into a traditional chana dal halwa flavoured with cardamom and saffron. One of the perfect indian desserts for entertaining.

Recipe of making Chana Dal Halwa:

  • In a kadai heat ghee and add soaked chana dal paste and keep sauteing.
  • Cook on low flame for 14-15 minutes. Until it’s light golden brown in color.
  • In a pan, add white sesame seeds and dry roast it. Once it cools down, transfer it into a grinder jar and grind into fine powder.
  • Now, add powdered sesame seeds into the kadai and mix well.
  • Add jaggery syrup and mix it well. Cook till it thickens and ghee leaves the sides of the pan.
  • Add cardamom powder, black pepper powder and mix it well.
  • In a pan, add chopped almonds, pistachio and toss well.
  • Once the halwa is done. Transfer it into a serving bowl.
  • Garnish it with tossed nuts and serve hot.

4. Gulab Jamun

Gulab Jamun is a very popular indian desserts made from deep fried balls of milk based dough that are soaked in sugary syrup. It is a favorite dessert of ours, and we often serve it for weddings, birthdays, festivals, parties or even as a post-prandial treat. Gulab jamun can literally be translated to “rose berries,” and are so named because the sugar syrup is scented with rose water and the fried dough balls are a similar size to a dark purple berry known as black plum or java plum.

Recipe of making Gulab Jamun:

  • Take 1 cup khoya or mawa (200 grams) in a bowl. Soft khoya also known as ‘daap ka khoya’ or ‘chikna khoya’ is used. This is a soft khoya, so it mashes and kneads very well.
  • Mash khoya very well, ensuring there are no lumps or small bits lurking.
  • Then add ¾ cup (100 grams) grated paneer, 2 tablespoons fine rava (semolina), 2 tablespoons all-purpose flour, ¼ teaspoon baking powder and ½ teaspoon cardamom powder to the mashed khoya.
  • Mix well.
  • Add 1 tablespoon milk and gather together to form a dough with milk. Don’t knead, just gently mix.
  • Mix 1.75 cups (250 grams) sugar in 1 cup water.
  • I used raw sugar here, which contributes to the dark color of the syrup.
  • Add rose water and stir. Set the sugar solution aside.
  • After 30 minutes, make small balls from the dough without cracks. Cover the dough balls and set aside.
  • Heat oil until it is medium-hot. Lower the heat to a medium-low or low and wait for a minute. Then gently place a single dough ball in the oil.
  • Once the jamun start to have tiny golden spots, keep on rotating them in the oil so that the balls are evenly browned. Since I was taking the photos, I browned a few of them more.
  • Remove the fried dough balls and then place them on paper towels to remove extra oil.
  • Place the hot fried dough balls in the sugar syrup. Continue to fry the rest of the dough balls in batches, giving them a quick drain on paper towels before adding them to the sugar syrup while they are still hot.
  • When all the gulab jamun are placed in the sugar syrup, then keep the whole pan on a low flame for 1 to 2 minutes. Heating helps the jamun to absorb the syrup and become soft.
  • Serve gulab jamun warm or at room temperature. You can also chill them and serve.

5. Kheer


Kheer especially rice kheer is everyone’s favorite indian desserts. Simply delicious, comforting, creamy and rich this rice kheer makes for a perfect indian desserts anytime you crave for something sweet. This north Indian rice pudding is easy to made and needs only a handful of basic ingredients. The “kheer” word is derived from the sanskrit word “kheer” meaning milk. So milk is the main ingredient of making the indian desserts like kheer.

Recipe of making Kheer:

  • First soak 1/4 cup raw rice in water till immersing level. You can use basmati rice instead of raw rice. Soak in water for 30 mins.
  • Rinse rice 2-3 times, strain and set aside.
  • In a large pot – add 4 cups milk ie 1 litre milk.
  • Let it come to a rolling boil.
  • Simmer for 5 mins, meanwhile keep stirring and scarping the sides to collect the malai and add it to the boiling milk itself.
  • Now add soaked, drained rice to the milk. Give a quick mix.
  • Cook until rice turns soft, try to press the rice with a spoon if its mashable then rice is cooked perfectly.
  • Now add 1/4 cup sugar.
  • Add 1/4 teaspoon cardamom powder and few strands of saffron.
  • Simmer until kheer becomes slightly thick. Meanwhile keep stirring in between scrap the sides and add the malai to the kheer.
  • Mash the rice slightly.
  • Add 1 tablespoon chopped mixed nuts. You can add more also if you like, we love to sprinkle the nuts while serving so I add very little. If you prefer you can even roast the nuts in ghee and add.
  • Now add 1 teaspoon rose water(optional) and switch off.
  • Switch off when it is still slightly runny as it thickens with time. Rice Kheer is ready to serve.
  • Serve Rice Kheer hot or cold as per your preference.

6. Besan Ladoo

indian desserts

Besan Ladoo is a popular indian desserts made from besan, powdered sugar and butter (ghee). Also known as Besan ke Laddu these are round sweet balls made by roasting gram flour and ghee together and then adding sugar to make a thick pasty dough – that is then formed into delicious. Make this indian desserts during festivals like Diwali or Ganesh Chaturthi. There are many varieties of ladoo, but besan ke laddu is one of the most popular indian desserts, especially during festivals like Diwali.

Recipe of making Besan Ladoo:

Step 1: Roast the besan

Heat ghee in a thick bottomed pan, preferably nonstick. Add the sifted besan. Keep the heat on medium and stir continuously for about 11 to 12 minutes. You know the besan is roasted enough when it has a nutty aroma and golden brown color.

Step 2: Sprinkle with water

The secret to this recipe’s grainier texture is to sprinke a tablespoon of water at this stage, and then stir continuously for 1 to 2 minutes. You don’t want to undercook or overcook the besan (overcooked is the worst!). The key is to stir continuously.

Step 3: Take the roasted besan off the heat

Once the mixture is ready, turn off the heat and transfer the besan to a large plate or platter. Don’t keep it in the pan, since the heat will cause the besan to keep cooking.

Step 4: Add the sugar

Once the mixture cools down (not completely cool, but lukewarm), add the sugar, cardamom powder and 1/2 tablespoon of chopped pistachios. Mix well with both hands. If it looks too dry, add a bit more ghee.

Step 5: Form into ladoos

Form the mixture into golf ball–sized ladoos using the palm of your hands. If it feels too soft to form into balls, refrigerate it for 5 to 10 minutes first. As the mixture cools, the ghee will help solidify it. Garnish the ladoos with the remaining chopped pistachios, almonds and dried rose petals, and enjoy!

7. Kulfi

Sometimes called traditional Indian ice cream, kulfi is a frozen dairy dessert that comes in a variety of flavors. The dense, creamy custard is slow to melt in the Indian heat and comes in flavors ranging from saffron and mango to vanilla and rose.

Ingredients of Kulfi:

  • The main ingredients in kulfi ice cream are full fat milk, and khova, which is essentially milk thickened up by heating it. 
  • Condensed milk and milk powder add that creamy texture that’s so typical of kulfis and add sweetness too. 
  • Saffron strands or kesar is what gives this dish that royal colour and taste.
  • A pinch of cardamom powder complements the dairy products so beautifully.
  • We’ve used chopped almonds in the kulfi. You can use any other nuts like pista and cashews – lots of crunch and nutty taste!

Recipe of making Kulfi:

  • Heat and simmer full fat milk until it thickens up. 
  • Add khova to the reduced milk
  • Next, add condensed milk
  • Add the flavouring agents – cardamom and saffron
  • Freeze them in kulfi moulds for 10-12 hours
  • Garnish with chopped nuts and serve!

8. Kaju Katli

Kaju Katli is also called as Kaju Burfi. But, unlike thick burfi, kaju katli should be thin. In fact the word ‘katli’ means ‘thin slices.’ Kaju Katli is a traditional cashew fudge, and is one of the most sought after and loved indian desserts. Whenever we get a big box at home they disappear in a matter of days.


  • 1 cup cashew nuts raw, unsalted, unroasted
  • 1/2 cup white sugar
  • 2 teaspoons ghee
  • 4 tablespoons water


Step 1: Grind cashews to a fine powder.

Step 2: Prepare the sugar & cashew powder mixture

Step 3: Knead the Kaju dough & apply the silver varq

Transfer the Kaju katli mixture to a bowl and knead it into a fine smooth dough. Make sure that the Kaju katli dough is smooth and crack-free. Take a tray and grease it with ghee. Then transfer the sweet dough and flatten it using a rolling pin. Apply the silver varq and let it set for some time.

Step 4: Cut into diamonds and indulge!

Now, cut the Kaju Katli in the classic diamond shape and impress your loved ones with this delicious sweet.

9. Jalebi

Jalebi is a popular sweet from the indian desserts. It is sold in all mithai shops (sweet shops) and is also a popular street food sold by cart vendors in western and northern Indian cities and towns. Traditionally, the jalebi recipe is made with a batter of all purpose flour, gram flour (besan), baking soda and water that is fermented for several hours. Try making these for Indian festivals like Diwali, Holi or any celebration. I am sure you will love this jalebi recipe.

Main Ingredients –

  • 1 cup Maida/All-Purpose Flour
  • 1 teaspoon Corn Flour
  • ½ teaspoon Active Instant Dry Yeast
  • ½ cup Warm Water
  • ½ teaspoon Lemon Juice
  • pinch Aof Kesar Yellow Food Color (optional Lemon Yellow can be used too)
  • 1 teaspoon Sugar
  • ¼ cup Water adjust accordingly
  • Oil for Deep Frying
  • 1 tablespoon Ghee optional
  • Finely Chopped Pistachios and Almonds as needed

Sugar Syrup –

  • ¾ cup Sugar
  • ½ cup Water
  • ¼ teaspoon Cardamom Powder
  • teaspoon Small Lemon Wedge ¼Lemon Juice
  • pinch Aof Kesar Yellow Food Color (optional Lemon Yellow can be used too)

10. Rabdi

Rabdi is a north indian traditional indian desserts dish made with full fat milk, sugar, cardamons and nuts. It served as a dessert or along with malpua, gulab jamun, jalebi and poori. Rabdi taste very delicious, creamy and full of flavors from the cardamons and saffron. It is then sweetened and flaored with cardamons, rose water and saffron. The rabdi is served warm or chilled, either as dessert by itself or with other tasty sweet treats. Try this beloved classic rabri recipe for your next gathering, and be prepared for rave reviews!


  • 1 litre milk
  • ¼ cup sugar
  • ½ tsp cardamom powder
  • 2 tbsp saffron milk
  • 7 pistachioschopped
  • 5 almondschopped
  • 10 cashewschopped


  • firstly, in a large nonstick pan heat thick cows or buffaloes milk.
  • furthermore, stir occasionally and get to a boil.
  • also reduce the flame to medium. and once a layer of cream is formed over the milk, stick it to sides of vessel.
  • further, get the milk to boil again.
  • and repeat the gathering of cream to sides of kadai.
  • repeat the process for atleast 5 times or till milk reduces to one-third.
  • further, add sugar.
  • also add cardamom powder and saffron milk.
  • give a good mix and get the milk again to boil.
  • also scrape off the collected cream from sides. and give a good stir.
  • transfer to a bowl and let it attain to room temperature.
  • further, serve garnished with chopped dry fruits or use it to prepare rasmalai.
  • finally serve rabdi / rabri chilled or hot.

11. Ghevar

Rich and Crispy Ghevar, Traditional rajasthani sweet which is made using yogurt, ghee, flour and gram flour. The batter is fried till crispy and then soaked in syrup. This honeycomb indian desserts is too good to resist. Delicious ghevar recipe which is super crispy and light. This sweet may seem a little complicated, but it is very easy to make at home. Just follow the steps mentioned and you can make perfect ghevar at home easily.


  • ½ cup ghee
  • 1 block ice
  • 2 cup maida / plain
  • flour / refined flour
  • ½ cup milk, chilled
  • 3 cup water, chilled
  • 1 tsp lemon juice

For sugar syrup

  • 1 cup sugar
  • ¼ cup water

Other ingredients

  • oil / ghee for deep frying
  • dry fruits, for garnishing
  • ¼ tsp cardamom powder / elachi powder
  • silver vrak for garnishing
  • Instructions:
  • Firstly, take ½ cup ghee and rub with ice block.
  • Now add 2 cup maida and crumble well.
  • Further, add ½ cup chilled milk and give a rough mix.
  • Additionally, add 3 cup of chilled water, 1 tsp lemon juice and make a smooth flowing consistency
  • Pour the 2 tbsp of batter keeping a good distance from hot oil.
  • The batter will splatter and later the froth subsides. repeat 10-15 times
  • Pull the ghevar out once cooked, and drain off the oil completely.
  • Pour the sugar syrup over ghevar, garnish with chopped nuts and sprinkle cardamom powder.
  • Finally, garnish the ghevar with silver vrak or rabri and ready to serve.

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