Top 10 Most Delicious Sweets in india || Top 10 sweets in india

 

India is known for its diverse and delicious range of sweets. Here are the top 10 sweets that are popular across the country:

1. Gulab Jamun: Soft, spongy balls made from khoya (reduced milk) and soaked in sugar syrup.

2. Jalebi: Crispy, spiral-shaped sweets made from fermented batter and dipped in sugar syrup.

3. Rasgulla: Spongy, white cheese balls soaked in light sugar syrup, originating from Bengal.

4. Ladoo: Round, ball-shaped sweets made from various ingredients like besan (gram flour), boondi, or coconut.

5. Kaju Katli: Thin, diamond-shaped slices made from ground cashews and sugar, often garnished with silver leaf.

6. Barfi: Dense, milk-based sweets available in various flavors such as pista, coconut, and chocolate.

7. Rasmalai**: Soft, flattened cheese balls soaked in sweetened, flavored milk.

8. **Peda**: Soft, fudge-like sweets made from khoya, sugar, and flavored with cardamom or saffron.

9. **Mysore Pak**: A rich, buttery sweet made from gram flour, sugar, and ghee, originating from Karnataka.

10. **Sandesh**: Delicate, Bengali sweets made from fresh paneer (cottage cheese) and flavored with cardamom or saffron.

How to Make Kova Burfi? || Home Made Sweets

 

Here's a simple recipe for Kova Burfi, a popular Indian sweet.

Kova Burfi

Ingredients:

• 2 cups kova (homemade or store-bought)
• 1 cup powdered sugar
• 1/2 teaspoon cardamom powder
• A few saffron strands (optional)
• Chopped nuts for garnish (optional)

Instructions:

1. Prepare the Mixture:

   • In a pan, crumble the kova and cook over low heat for a few minutes until it softens.
   • Add the powdered sugar and mix well.
   • Continue to cook on low heat, stirring continuously until the mixture thickens and starts to leave the sides of the pan.

2. Add Flavors:

   • Add the cardamom powder and saffron strands (if using) and mix well.

3. Set the Burfi:

   • Grease a plate or tray with a little ghee or butter.
   • Pour the mixture onto the plate and spread it evenly.
   • Let it cool slightly, then cut into squares or diamonds.
   • Garnish with chopped nuts if desired.

4. Serve:

   • Let the burfi cool completely before serving.
   • Store in an airtight container at room temperature for a few days or in the refrigerator for longer shelf life.

Enjoy your delicious homemade Kova Burfi!

How to Make Basen Laddoo Click here

How to make Bread Rasmalai Recipe

Bread Rasmalai Recipe

• Bread – 4 slices
• Milk – 2 cups
• Ghee – 1 tsp
• Condensed milk – 2 tbsp
• Sugar – 1/4 cup
• Mixed Nuts(pista,cashews and badam)-2 tbsp chopped
• Saffron – 4 strands
• Cardamom powder – 1/4 tsp (optional)

Preparation Method :

• Take a wide heavy bottomed vessel, grease it with little ghee and add condensed milk + milk. Bring to a boil and reduce to medium flame. Keep stirring till the milk starts thickening and reduced to half.Meanwhile take 2 tbsp of warm milk, add saffron strands and crush it well, keep aside.

• Now add the saffron milk to the boiling and keep stirring. Then add the sugar and keep stirring. The mixture is called rabri and it tastes divine by itself.

• Keep in sim and stir it till it reduces in volume.Fry the nuts in ghee and add it to the rabri and mix well. Add cardamom powder and give a quick mix.

• Once the rabri is thick switch it off and refrigerate it. Meanwhile take bread slices, trim the corners. Take a small lid and press it gently on the bread slices into small circles. At the time of serving take a bowl add the rabri and drop the bread rounds.

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How To Prepare Chilled Coconuts and Pumpkin Seeds Laddu

Ingredients:


1 and 1/2 cups Chickpea flour


7 tablespoons Ghee (melted), divided


1/2 cups Granulated Sugar


1/8 teaspoon Salt


1/4 cup Pumpkin seeds, roasted


1/2 cup Unsweetened coconut flakes, lightly roasted




Method :
Line bottom and sides of a 9-by-5-by-3-inch loaf pan with parchment paper with extra hanging over the edges.
In a non-stick skillet (11-12-inch), put 6 tablespoons of melted ghee and chickpea flour. Stir to combine. Turn on the heat to medium and cook stirring constantly until golden browned and savory flavor brings out (5-6 minutes). Turn off the heat, remove the skillet from the heat and let cool to room temperature.
Add granulated sugar, salt and pumpkin seeds to the skillet. Mix to combine. Put the mixture into the prepared loaf pan. Press the top very hard with your hands.
Spread 1 tablespoon of melted ghee over the top and sprinkle with coconut flakes evenly. Cover the top of the pan with plastic wrap and refrigerate until chilled and firm (at least 1 hour).
When the laddu has set, take the pan out of the refrigerator. Remove the laddu from the pan lifting the overhanging parchment paper and cut the laddu into 10 equal pieces or your desired size.




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