Festive sweets of India 6

This Indian Foods recipes blog Post Present For Festive sweets of India

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Festive sweets of India The Art of Kesar Raj Bhog

Festive sweets of India Ingredients

  1. 1 cup paneer (cottage cheese), crumbled
  2. 1 cup khoya (reduced milk solids)
  3. 1/2 cup powdered sugar
  4. 1/4 cup semolina (sooji)
  5. A pinch of saffron (kesar) strands, soaked in warm milk
  6. 1/2 teaspoon cardamom powder
  7. A few chopped nuts for garnish (almonds, pistachios)

Festive sweets of India Instructions

  1. In a mixing bowl, combine crumbled paneer, khoya, powdered sugar, and semolina.
  2. Mix well until it forms a smooth and firm dough.
  3. Add saffron-soaked milk and cardamom powder.Festive sweets of India Mix again to incorporate the flavors.
  4. Divide the mixture into small portions and shape them into round or oval balls.
  5. Garnish with chopped nuts on top of each ball.
  6. Chill in the refrigerator for at least 1-2 hours before serving.

Crafting the Perfect Cham Cham Sweet

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Festive sweets of India Ingredients

  1. For Cham Cham:
    • 2 cups paneer (cottage cheese), grated
    • 1/4 cup all-purpose flour (maida)
    • A pinch of baking soda
    • 1/2 cup sugar
    • 1/2 teaspoon cardamom powder
  2. For Sugar Syrup:
    • 1 cup sugar
    • 1 cup water
    • A few strands of saffron (kesar)


  1. In a mixing bowl, combine grated paneer, all-purpose flour, baking soda, sugar, and cardamom powder. Knead it into a smooth dough.
  2. Divide the dough into equal portions and shape them into cylindrical or oval shapes.
  3. Festive sweets of India Boil the sugar syrup ingredients (sugar, water, saffron) in a pan until it reaches a sticky consistency.
  4. Gently place the paneer rolls into the sugar syrup and let them simmer for about 15-20 minutes, turning occasionally.
  5. Once the cham cham absorbs the syrup and becomes spongy, remove them from heat.
  6. Allow them to cool and refrigerate for a few hours before serving.

Unveiling the Sweet Symphony

Both Kesar Raj Bhog and Cham Cham are not just sweets; they are culinary masterpieces that play a symphony of flavors in your mouth. Festive sweets of India The combination of creamy paneer, rich khoya, and the aromatic saffron creates a sensation that lingers long after the last bite.

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Certainly! Here are recipes for Custard Gulab Jamun and Malpua:

Festive sweets of India Custard Gulab Jamun Recipe:

Festive sweets of India Ingredients:

  • 1 cup Gulab Jamun mix
  • 2 tbsp custard powder
  • 2 tbsp milk powder
  • 2 tbsp ghee (clarified butter)
  • Milk (as required for kneading)
  • Oil or ghee (for frying)
  • Sugar syrup (1 cup sugar + 1 cup water, boiled)

Festive sweets of India Instructions:https://testyindianfoods.com

  1. In a mixing bowl, combine the Gulab Jamun mix, custard powder, milk powder, and ghee.
  2. Gradually add milk and knead the mixture to form a smooth, soft dough. Festive sweets of India Ensure it’s not too dry or too sticky.
  3. Divide the dough into small portions and shape them into small balls.
  4. Heat oil or ghee in a pan over medium heat for frying.
  5. Fry the Gulab Jamun balls until they turn golden brown, ensuring they are cooked evenly.
  6. Prepare the sugar syrup by boiling sugar and water until it reaches a sticky consistency.
  7. Dip the fried Gulab Jamun into the sugar syrup, making sure they are coated well.
  8. Let them soak for a few hours to absorb the sweetness of the syrup.
  9. Serve the Custard Gulab Jamun warm, and enjoy!

Malpua Recipe:

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  • 1 cup all-purpose flour (maida)
  • 1/4 cup semolina (sooji)
  • 1/2 cup milk
  • 1/4 cup yogurt
  • 1/4 cup mashed ripe bananas
  • 1/4 tsp cardamom powder
  • A pinch of saffron strands (optional)
  • Sugar syrup (1 cup sugar + 1/2 cup water, boiled)
  • Ghee or oil (for frying)

Festive sweets of India Instructions:

  1. In a mixing bowl, combine all-purpose flour, semolina, milk, yogurt, mashed bananas, cardamom powder, and saffron strands. Mix well to form a smooth batter. Let it rest for 30 minutes.
  2. Heat ghee or oil in a pan over medium heat for frying.
  3. Pour a small amount of batter into the pan to form a small pancake-like shape.
  4. Fry until the edges turn golden brown, then flip and cook the other side.
  5. Remove excess oil by placing the malpua on a paper towel.
  6. Dip the malpua into the sugar syrup, ensuring it is coated on both sides.
  7. Allow it to soak for a few minutes so that it absorbs the syrup.
  8. Repeat the process for the remaining batter.
  9. Serve the Malpua warm, garnished with nuts or with a scoop of ice cream if desired.

Enjoy your cooking and blogging!


Indian desserts are a treasure trove of flavors, and among the myriad choices, Strawberry Barfi and Mung Dal Halwa stand out as delightful creations. Festive sweets of India n this culinary journey, we’ll explore the process of crafting these sweet delicacies that captivate taste buds with their richness and unique ingredients.

Ingredients: The Building Blocks of Sweet Magic

For Strawberry Barfi:

  1. 1 cup fresh strawberries, pureed
  2. 2 cups khoya (reduced milk)
  3. 1 cup powdered sugar
  4. 1/2 cup chopped nuts (almonds, pistachios)
  5. 1/4 cup ghee (clarified butter)
  6. A pinch of cardamom powder
  7. A few saffron strands (optional)

For Mung Dal Halwa:

  1. 1 cup split yellow mung dal
  2. 1 cup ghee
  3. 1 cup sugar
  4. 1 cup milk
  5. 1/2 tsp cardamom powder
  6. Chopped nuts for garnish (almonds, cashews)
  7. Saffron strands (optional)

Strawberry Barfi Recipe: A Symphony of Sweetness

  1. Heat the Ghee and Khoya: In a pan, heat ghee and add khoya. Cook until it becomes a smooth, thick paste.
  2. Add Strawberry Puree and Sugar: Incorporate strawberry puree and powdered sugar, stirring continuously until the mixture thickens.
  3. Infuse Flavors: Mix in cardamom powder and saffron strands for an extra layer of flavor.
  4. Integrate Chopped Nuts: Stir in the chopped nuts and cook until the mixture starts leaving the sides of the pan.
  5. Set and Serve: Transfer the mixture to a greased plate, flatten it with a spatula, let it cool, and refrigerate for a few hours until it sets. Cut into squares or diamonds and serve your delectable Strawberry Barfi.

Mung Dal Halwa Recipe: A Nutty Affair

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  1. Prepare Mung Dal Paste: Wash and soak the mung dal for a few hours. Grind to a coarse paste without adding water.
  2. Roast the Dal Paste: In a pan, heat ghee and add the mung dal paste. Festive sweets of India Roast on low heat until it turns golden brown and aromatic.
  3. Combine with Milk and Sugar: In another pan, heat milk and sugar, then add it to the roasted mung dal.
  4. Thicken and Flavor: Cook on low heat, stirring continuously until the halwa thickens and leaves the sides of the pan. Add cardamom powder and, optionally, saffron strands for color and flavor.
  5. Garnish and Serve: Garnish with chopped nuts and serve the warm Mung Dal Halwa.

Meta Description: A Symphony of Indian Desserts

Explore the rich and diverse flavors of Indian desserts with our delightful Strawberry Barfi and Mung Dal Halwa recipes. Indulge in the luscious sweetness of strawberry-infused barfi or savor the comforting richness of mung dal halwa. Perfect for celebrations or a sweet treat, these recipes bring a touch of Indian culinary magic to your kitchen. Discover the joy of creating these traditional desserts and delight your taste buds with every bite.

Conclusion: Sweet Memories in Every Bite

In conclusion, these Indian desserts aren’t just recipes; they’re a journey into the heart of a rich culinary tradition. The Strawberry Barfi and Mung Dal Halwa offer a symphony of flavors that dance on your palate, creating sweet memories with every bite. Whether for celebrations or a cozy evening indulgence, these recipes bring a piece of India to your table.

FAQs: Unveiling the Secrets Behind the Sweet Magic

  1. Q: Can I use frozen strawberries for the Strawberry Barfi? A: Absolutely! Ensure they are thawed and bring them to room temperature before pureeing.
  2. Q: Can I substitute khoya with condensed milk in the Barfi recipe? A: While it alters the texture slightly, condensed milk can be a worthy substitute for khoya.
  3. Q: Is Mung Dal Halwa gluten-free? A: Yes, it is naturally gluten-free, making it a suitable option for those with gluten sensitivities.
  4. Q: How long does it take for the Strawberry Barfi to set in the refrigerator? A: Approximately 2-4 hours, depending on the thickness of the mixture and your refrigerator’s temperature.
  5. Q: Can I make these desserts ahead of time for a party? A: Yes, both Strawberry Barfi and Mung Dal Halwa can be prepared a day in advance, allowing you to focus on hosting your gathering.

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