10 Easy Dessert Recipes- Ideas for Easiest Homemade Dessert

Highlights

In winter, everyone likes to eat sweet after dinner.

Sugar, milk and khoya are the three ingredients required to make sweets.

Gulab Jamun is a very popular dessert served during festivals.

Who doesn't like sweet food? In winter, everyone likes to eat sweet after eating food. And sugar, milk and khoya for making sweets, these are the three ingredients, by which any dessert can be prepared. Especially Indian people have made their way from Gulab Jamun and Payasam to Kulfi.

Not only this, it is also offered to God as Prasad. Many sweets, including Prasad, standing at Gurdwara, and Bundi ladoos are offered in temples. If you are bored with the taste of these simple sweets, then you have brought some 10 such options for you, which you can make and win the hearts of the guests who came home. You can also serve as a sweet dish in the party.

1. Anarsa
2. Chena Poda Recipe
3. Bundi Laddu Recipe
4. Wheat Pudding Recipe
5. Fried Modak Recipe
6. Black jam
7. Coconut peda
8. Khaja
9. Gazak
10. Gujhiya

1  Anarsa

 Ingredients 

• 2 cups rice 
• 1 cup milk 
• 1 cup boora / jaggery powder 
• ghee 1/4 cup sesame seeds

DIRECTION -

1. To make anarsa, first wash the rice in a bowl and soak it overnight. 
2. The next day, spread the rice on a paper and dry it. 
3. add rice to the mixer and make powder. Sieve the rice flour with a sieve and take it out in a separate bowl. Now add rice flour and jaggery powder in a vessel and mix it well.
4. Add some milk and knead the dough. - Keep the dough aside to set for 4-6 hours. Break small balls from the dough and make balls. Now take out the sesame seeds in a plate. - Wrap the balls on a mole kept in a plate. 
5. Put ghee in a pan on medium heat. As soon as the ghee gets hot, put the balls in it. Fry it well till it becomes light golden and turn off the heat. 
6. Anarsa is ready.

2. Chena Poda Recipe

Ingredients:-

• liter milk
• tbsp lemon juice
• ¼ cup sugar
• tbsp rava / semolina, fine
• tablespoon water
• 1 tsp ghee
• 5 almonds, chopped
• 5 cashew nuts, chopped
• 2 tbsp raisins
• 4 tsp cardamom powder

DIRECTION:-

1. Method of preparation for Chenna:
2. First, boil 2 liters of milk in a large pot on medium heat.
3. After the milk boils, add 2 tablespoons of lemon juice to it.
4. Keeping the flame on low to medium, stir continuously until milk curls are formed.
5. Add more lemon juice or yogurt / vinegar to separate milk and water completely.
6. Tie the curdle milk over a colander and pour it in a cloth layer. You can use the remaining water to make soup or knead the dough as they are very nutritious.
7. To remove sourness from lemon juice, clean the curdle milk with fresh water.
8. Squeeze the water completely. The moisture in the cheese does not run out, so do not squeeze it too much.
9. Preparation of Chena Poda:
10. Take the crumbled cheese in a large mixing bowl. You can use laya paneer from 250 gram weighing store.
11. Crumble and mash a little, making sure the texture is uniform.
12. Also, add ¼ cup sugar and 2 tablespoons rava.
13. Mix well until the sugar is completely melted.
14. Now add water or as needed and make a smooth cake batter consistency.
15. Mix for at least 5 minutes to get uniform consistency.
16. In addition, add 1 tsp ghee, 5 almonds, 5 cashews, 2 tablespoons raisins and ¼ tsp cardamom powder.
17. Mix well Make sure everything is well combined.
18. Now grease a small pot with ghee and keep the butter paper.
19. Transfer the chena poda batter to the mold and tap twice.
20. To prepare chenna poda, put 1½ cup salt in a pressure cooker and place a small cup or cooker rack. Also, place a stand on top of it.
21. Close the lid of the cooker without placing the gasket and whistle. Heat for 5 to 10 minutes. As a result, the preheat oven gives the atmosphere.
22. Place the batter tin in the cooker.
23. Cover and cook on medium flame for 25 minutes. Alternatively, you can preheat and bake at 180 ° C for 15 minutes.
24. Once the chenna pod is completely cooled, scrape and chop off the edges.
25. Finally, chhena poda is ready to be served or refrigerate for an week in an airtight container.

3. Bundi Laddu Recipe:- 

Ingredients:-

• 1 cup gram flour
• 3 drops yellow food color, optional
• ¼ cup + 3 tbsp water
• 4 tsp baking soda, optional
• Oil, for frying
• For sugar syrup:
• 1¼ cup sugar
• ½ cup water
• Other Stuff:
• 1 tbsp ghee
• 2 tbsp raisins
• 2 tbsp cashew nuts
• 5 cloves / cloves
• 4 tsp cardamom powder

DIRECTION:-

1. First, in a large mixing bowl add 1 cup gram flour as well as 3 drops of yellow color.
2. Add ¼ cup of water and whisk smooth without any lumps.
3. Add more water as required and prepare a batter with thick flowing consistency.
4. Now add 4 tsp baking soda and give a light mixture.
5. Take small perforated spoon and pour the prepared gram flour solution.
6. Gently tap with the help of a spoon, making sure drops of gram flour fall into the oil.
7. Do not overcrowd in oil.
8. Stir occasionally and once they are almost crisp, remove and put on kitchen paper towels.
9. In a large pan, take 1¼ cup sugar.
10. Add ½ cup of water to it and mix well until the sugar dissolves.
11. Mix well and allow to boil until you have achieved 1 string consistency. Do not touch the sugar syrup with bare hands as it will be very hot. Be sure to dip your fingers in cold water before checking for stability.
12. Once the sugar has cooled slightly (about 5 minutes), add the prepared boondi.
13. Fry 2 tablespoons raisins, 2 tablespoons cashews and 5 cloves in 1 tablespoon ghee.
14. Add roasted dry fruits on top of the boondi mixture with 4 tsp cardamom powder.
15. Mix well with the help of a spoon until the sugar syrup is absorbed.
16. When the mixture is still slightly warm, prepare the ladoos.
17. Finally, offer boondi laddus to God or store it in an airtight container after it cools down.

4. Wheat Pudding Recipe:-

Ingredients:-

• 1 cup wheat flour / ata
• 5½ cup water
• 1½ cup sugar
• ½-¾ cup ghee
• 2 tbsp cashew, chopped
• Swatch Orange Food Color
• 4 tsp cardamom powder
• 2 tbsp almonds, chopped

DIRECTION:-

1. First, take 1 cup of wheat flour and add ½ cup of water or as needed and knead smooth dough.
2. Soak wheat flour in 5 cups of water for 3 to 4 hours.
3. To get wheat milk, squeeze the flour well and mix it with water.
4. Sieve the wheat flour water to remove wheat flour residue.
5. Next, transfer the wheat flour milk to a large pan.
6. Stir the milk for 10-15 minutes to get porridge consistency.
7. Now add 1½ cups sugar and 4 cups ghee. Mix well and make sure the sugar is completely melted.
8. After 15 minutes, the ghee is completely absorbed by the wheat mixture.
9. Add a tablespoon of ghee and keep stirring on medium flame.
10. Once the ghee is absorbed, add a tablespoon of ghee every time.
11. Repeat this at least 5-6 times or until the mixture leaves the ghee.
12. Once the ghee is released, add 2 tablespoons chopped cashews and a pinch of orange food coloring.
13. Mix well and make sure everything is well combined.
14. Stir continuously and cook until the mixture becomes completely thick, and the ghee separates from the side.
15. Turn off the heat and add 4 tsp cardamom powder. Mix well
16. Grease the plate and transfer the prepared mixture by placing butter paper.
17. Make a block well and set.
18. Now top with some chopped almonds and press gently.
19. Allow to cool for 2 hours or until completely set.
20. Now unmold and cut the square into pieces.
21. Finally, serve the wheat pudding / Tirunelveli pudding / Godhumai pudding and store in airtight containers.

5.Fried Modak Recipe:-

Ingredients:-

• 1½ cup maida
• 2 tbsp rava / semolina
• ½ tsp sal2 tbsp ghee, hot
• Water, Knead
• For oil, grease and frying

For stuffing:

• 1 tsp ghee
• 1 cup coconut, grated
• ½ cup jaggery
• 2 tbsp cashew, chopped
• 2 tbsp almonds, chopped
• 2 tbsp raisins
• ½ tsp cardamom powder

DIRECTION:-

Preparation of flour:

1. First, in a large mixing bowl take 1½ cups maida, 2 tablespoons rava and ½ tsp salt.
2. Mix well and make sure everything is well combined.
3. Pour 2 tablespoons of hot ghee over the flour.
4. Crumble and mix well. Make sure the dough is moist.
5. Now add water as required and knead the dough.
6. Knead smooth and soft dough for at least 5 minutes.
7. Grease with oil and cover for 20 minutes and keep aside.

Preparation of the stuffing

1. First heat 1 tsp ghee in a large pan and add 1 cup coconut, ½ cup jaggery.
2. Saute for 5 minutes or until the jaggery is completely melted.
3. The filling should be sticky and fragrant.
4. Now add 2 tablespoons cashews, 2 tablespoons almonds, 2 tablespoons raisins, ½ tsp cardamom powder and mix well.
5. Stuffing is ready, keep aside until it cools completely.

Modak preparation:

1. Knead the dough a little and take the dough in the shape of a small ball and flatten it.
2. Now dust with some flour and start rolling using a rolling pin.
3. Roll in the middle circle. In about 4-5 inch diameters. Make sure you roll to the side and keep it slightly in the middle.
4. Now keep the prepared stuffing in the center and brush it with water on the side.
5. Start pleasing the ads slowly and make sure everything is together.
6. Press in the middle and seal the modak forming a bundle
7. Deep fry in medium hot oil.