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Recipes of Indian Sweets from India

Updated on November 4, 2011
Mango Halwa
Mango Halwa
Malai Peda
Malai Peda
Carrot Burfi
Carrot Burfi
Rava Ladoo
Rava Ladoo
Dates Halwa
Dates Halwa
Coconut Burfi
Coconut Burfi
Dates Burfi
Dates Burfi

Carrot Burfi


½ kg carrot

250 gm sugar

American flour 100g

Gram flour 50g

Cardamom 3

Crushed cashew/almonds

100g Ghee


Grate the carrot. Heat little ghee in a frying pan and heat the carrot for 5 minutes. Add cardamom, 2 tbsp ghee, cashew/almonds, 1 cup sugar and mix. Then add gram flour and american flour and stir for 5 minutes. Pour onto a greased plate. Allow it to cool, cut and serve.

Banana Burfi


200g Plantain banana

150 gm sugar


Crush and strain the fruit to a pulp. Add sugar and cook in medium flame. Remove from fire. Pour onto a greased plate. Allow it to cool and serve.

Coconut Burfi


1 grated coconut

11/2 cup sugar

2 tbsp ghee

½ cup milk

¼ cup water

½ tsp cardamom powder

12 cashewnuts


Boil water,milk and sugar. Add coconut, cardamom powder, cashewnuts and ghee. Stir well till the mixture thickens. Remove from heat and transfer to a greased tray. Spread it evenly and allow to cool. Cut into desired shape and serve. You can store it for 1-1½ week.

Sooji (Rava) Laddu


1 cup suji / rava

3/4 cup powdered sugar

1/2 cup dessicated coconut

1/2 cup milk

1 pinch of cardomom powder

Crushed cashew/almonds - few

Few raisins

4-5 teaspoons Ghee


Fry suji on a pan (kadai) till it becomes hot turning light brown. Keep it aside to cool.

Finely powder the dessicated coconut in the dry grinder of the mixie. Put the pan back on the stove with low flame. Add powdered sugar, cardomom, coconut and cashew, almonds and raisins with the suji and mix thoroughly. Add 4-5 spoons of ghee to this mixture and mix well. Take a little of this mixture in a separate bowl. Add a little of boiled milk to it making it into a laddu. Roll the laddu over the suji mixture once evenly and keep aside. Add less sugar if you do not like it very sweet.

Sooji (Rava) Halwa


Sooji 1 cup

Ghee 1 cup

Sugar 2 cups

Water 4 cups

Cardamoms 2 (crushed)

Raisins & chopped almonds 1/2 cup


Heat water and sugar until they boil. Fry suji/rava in ghee in a pan until it turns golden brown in colour. Add cardamom, raisins and almonds to the fried suji. Add the water and sugar mix to the rava mix. Keep stirring while mixing to avoid lumps and continue cooking on a low flame. When the mixture starts to froth, remove it from the flame and transfer it into a greased plate. Allow it to cool and cut into desired shape and serve. You can also serve it hot.

Dates (Kajur) Burfi


2 cups dates pieces

2 cups milk

1 cup ghee

1 ¼ cup sugar

1 cup grated coconut


Boil the dates with milk. Grind it to a paste. Now add the coconut and grind again to a paste. Heat ghee in a pan (kadai) and add the dates mixture to it and cook on medium flame till the moisture evaporates. Pour on a greased tray and cut into pieces of desired shape. You can decorate it with dessicated pistachios or almonds.

Malai Peda


Milk 1 litre

Sugar 100 grams

Citric acid 2 pinches or lime juice

Milk 4 teaspoons

Corn flour 1 teaspoon

Cardamoms 4 to 5 (powdered)

Almond 10 pieces (chopped finely)

Saffron 1 pinch (optional)


Boil milk in a vessel until it becomes half its quantity. Add sugar and boil for another 5 minutes. To this mixture, add citric acid mixed in 3 tsps of water. Add the acid gradually to the boiling milk and stir continuously until the milk curdles slightly. Mix the corn flour in 2 teaspoons of milk, mix the saffron in warm water and add 2 teaspoons of milk to it.

Now add the flour and saffron to the boiling milk. Keep cooking and stirring until the mix becomes condensed and thick. Add cardamom at the end and allow the mix to be cooled. Once cool, make small balls and serve.

Mango Halwa


1kg ripe mangoes

½ kg sugar

1/2 cup water

2 desert spoon flour

½ tsp citric acid

1 cup butter

½ cup cashewnuts


Slice and cook mangoes. Grind it to a pulp. Heat water and sugar in a heavy bottomed vessel. Add citric acid and simmer till the syrup is thick. Mix mango pulp and flour (made into a paste in water). Add butter and stir. When the ingredients thicken, add cashewnuts and transfer into a greased vessel. Cut and serve.

Dates Halwa


250gm dates

1 l milk

¼ cup cashewnuts (crushed)


Deseed the dates and cut into pieces. Boil milk and add dates. Stir occasionally to avid burning at the bottom. When the dates mixes well with milk, add cashewnuts. Remove from fire and spread on a greased plate. Allow to cool. Cut and serve.

Almond (Badam) Halwa


100 gms almonds

150 gms sugar

30gms ghee

3 cardamom(powdered )

3 cups milk

2 tsp saffron milk


Soak the almonds in water. Peel them and grind to a paste with milk. Heat a pan and add the paste to it. Cook on low flame and bring it to a boil. Stir occasionally. Add sugar and ghee and keep stirring until the halwa becomes thick and starts leaving the sides. Remove from fire and add cardamom powder and saffron milk. Mix well and serve.


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