Very Easy Indian Desserts?

Question

I need to make an easy Indian dessert for a party, any ideas?

Something easy and not too heavy or too sweet.

Answer 1

You can cheat! Mix some softened vanilla ice cream with chopped pistachios, Pour canned mango pulp over the top. Dish it up and youre done!

Answer 2

Lassi

Natural yoghurt (sweet or unsweetened)

Any fresh fruit

Shaved ice

make like a smoothie (a dessert in itself)

Pour into tall glasses and decorate with

cherries, halved strawberries or lime wedges

Answer 3

Kulfi makes an excellent dessert for parties in India.

Following is a recipe for a group of 25 persons

Kulfi for a group of 25 persons Recipe

This is a simple recipe using condensed milk ricotta cheese dried milk crushed pistachios and almonds

Ingredients

1. Sweetened Condensed milk: 1 Quart

2. Milk: 1 Quart

3. Ricotta Cheese: 2 Cups

4. Instant Dried Milk: 2 Cups

5. Saffron strands: 8

6. Corn Starch: 3 Tablespoons

7. Almond extract: 1/2 Tablespoon

8. Sliced Slivered Almonds: 1/4 Cup

9. Crushed Pistachio nuts: 1/4 Cup

10. Plastic cups (4oz) and lids or Metal molds with lids: 25

Method

Step 1 :

Ricotta Cheese: 2 Cups

Instant Dried Milk: 2 Cups

Milk: 1/2 Cup

Blend all items well in an electric blender or a food processor

Step 2 :

Ricotta paste from Step 1

Milk: 3 Cups

Sweetened condensed milk: 1 Quart

Saffron strands: 8

In a heavy bottom pan, combine ingredients and bring to a boil, stirring frequently to prevent scorching.

Step 3 :

Milk: 1/2 cup

Corn Starch: 3 Tablespoons

In a cup, mix milk and corn starch. Add to boiling mixture in Step 3. The entire mixture should thicken as a result of corn starch. Stir the mixture. Turn off heat.

Step 4: When the temperature has cooled off to warm, stir in Almonds, Crushed Pistachios and Almond extract.

Step 5: Fill up the cups or molds. Seal them. Put them in the refrigerator over night (minimum 24 hours). This is aging the mixture to prevent formation of ice crystals.

Step 6: Fill up a tub with 16 pounds of Ice and 2 cups of Halite or Rock salt. Put the sealed molds in the ice. Stir around to make sure the  sealed molds are all surrounded with Ice. It will take about 2 hours to freeze the Kulfi. Every twenty minutes, remove water and add more Ice and Rock salt in the same proportions.

If you are not freezing the Kulfi on the day of the party, remove frozen Kulfi and store it in the freezer.

A plastic baby tub makes an excellent container to serve Kulfi. Fill Baby tub with 16 pounds of ice and one cup of salt. Put in the Kulfi molds for self-serve.

Answer 4

Orange Saffron Cake

http://www.bellaonline.com/articles/art5...

Saffron Cheesecake

http://www.bellaonline.com/articles/art5...

Shrikhand/Amrakhand

http://www.bellaonline.com/articles/art4...

Indian Apple Fritters

http://www.bellaonline.com/articles/art4...

Answer 5

Burfee

Most types of burfee are easy. Coconut Burfee is my favourite, but pistachio or almond burfees are also good.

Coconut Burfee

400 g sweetened condensed milk (Nestle sweetened condensed milk is what I use)

300 g desiccated coconut

100 g full cream milk powder

1/2 cup milk

Mix ingredients and heat slowly stirring until mix comes away from side of pot. Add a 1/2 teaspoon of cardamom seeds for an authentic flavour(this is optional though) and spread about 1cm thick on a greased tray to cool. Cut into squares dip in more coconut and serve. Some people add green food colouring, pistachios or almonds.

Answer 6

Kheer is a perfect dessert- sweet, creamy, but just spicy enough to make you wonder what the secret is:

Kheer

2 cups coconut milk

2 cups milk

3 tablespoons white sugar

1/2 cup Basmati rice

1/4 cup raisins

1/2 teaspoon ground cardamom

1/2 teaspoon rose water (optional)

1/4 cup sliced almonds, toasted

1/4 cup chopped pistachio nuts



Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.

Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios