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Shahi Tukray (Indian Bread Pudding)
Dessert Indian

Shahi Tukray (Indian Bread Pudding)

4.0

Prep
15 min
Cook
91 min
Total
106 min

Instructions

  1. 1 Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
  2. 2 Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
  3. 3 Preheat oven to 400 degrees F (200 degrees C).
  4. 4 Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
  5. 5 Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
  6. 6 Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

By Tooba1980

Strawberry Lassi
Breakfast Indian

Strawberry Lassi

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut 3 strawberries into small pieces and set aside. Place remaining strawberries and sugar into a blender; blend on high speed for 30 seconds. Pour in milk and blend another 30 seconds. Add yogurt and blend on high speed for 1 minute.
  2. 2 Place 1 ice cube in each of 3 glasses and pour in lassi. Top with reserved strawberry pieces and serve.

By RADHIKA GHATAGE

Besan Laddu
Dessert Indian

Besan Laddu

5.0

Prep
5 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Stir the chickpea flour and clarified butter together in a saucepan over medium-low heat until the mixture smells toasty, about 10 minutes. Set aside until cool enough to handle.
  2. 2 Stir in the sugar, pistachios, and cashews until evenly mixed. Form the mixture into small balls the size of large cherries. Use some pressure when forming the balls so they don't come apart.

By Chantal Perez

Coconut Chikki
Dessert Indian

Coconut Chikki

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Melt 1 tablespoon of ghee to a pan over low heat; add coconut and roast until lightly browned, about 2 minutes. Set aside.
  2. 2 Add brown sugar to a skillet over medium heat and slowly mix in sugar. Put in a glug of water, increase heat, and bring to a boil, about 3 minutes, stirring constantly. Lower the heat, stirring constantly until the mixture starts to solidify, about 2 minutes. Add coconut and mix in until well combined.
  3. 3 Transfer mixture to a greased sheet pan or baking dish and spread out. Cut immediately into squares or rectangles and allow to cool completely.
  4. 4 Take the coconut you put aside earlier and add it to the mixture, mix well so the coconut is evenly spread throughout the sugar
  5. 5 Pour the mixture into a pan and allow to firm up. Cut into pieces. Serve and enjoy.

By Allrecipes Member

Rasgullas
Dessert Indian

Rasgullas

4.8

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
  2. 2 Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
  3. 3 Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
  4. 4 Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
  5. 5 Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

By SUSMITA

Kaju Katli
Dessert Indian

Kaju Katli

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Blend cashews in a grinder just until they're in powder form. Don't overblend or they will start releasing their oil; we want the powder to remain dry.
  2. 2 Remove green cardamom from the pods. Crush them into a powder with a mortar and pestle.
  3. 3 Combine sugar and water in a nonstick pan over medium-high heat. Cook until sugar has completely dissolved, then bring to a boil. Lower the heat to medium and add cashew powder; stir thoroughly, making sure there are no lumps. Continue to cook and stir until it becomes a little thick.
  4. 4 Add crushed cardamom powder and ghee; keep mixing and cooking until mixture thickens and starts separating from the sides of the pan. If it doesn't release from the pan, add some more ghee and mix again; it should look moist and sticky and not at all dry. Check to see if it's done by taking a spoonful and cooling it a bit; when you mold it into a ball and the texture is like fudge, it's done.
  5. 5 Transfer mixture to a greased or parchment-lined plate and let cool until only slightly warm. Grease your palms and knead on parchment paper on a flat surface to form a very smooth dough, 2 to 3 minutes. Roll evenly to a thickness of 1/4 inch.
  6. 6 Let rolled dough cool completely. Cut kaju katli into desired shapes. Serve at room temperature or cold.

By Dwaraka Organic

Rava Laddu
Dessert Indian

Rava Laddu

3.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
  2. 2 Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.

By Anita

Naan-like Easy Flatbread
Dinner Indian

Naan-like Easy Flatbread

4.2

Prep
25 min
Cook
9 min
Total
37 min

Instructions

  1. 1 Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
  2. 2 Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
  3. 3 Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
  4. 4 Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

By lj

Sri Lankan Milk Toffee
Dessert Indian

Sri Lankan Milk Toffee

5.0

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Grease a square 9-inch baking pan with 2 teaspoons butter.
  2. 2 Combine sugar and water in a large saucepan over medium heat. Cook and stir until sugar dissolves. Pour in sweetened condensed milk; cook and stir until mixture starts to bubble, about 5 minutes. Reduce heat to low. Add cashews; cook, stirring frequently, until mixture thickens, about 10 minutes.
  3. 3 Stir 2 tablespoons butter, vanilla, and rose extract into the mixture. Continue to cook, stirring frequently, until mixture is very stiff, 8 to 10 minutes. Pour into the buttered baking pan. Spread flat using a spatula or the back of a spoon.
  4. 4 Cool toffee until firm, about 15 minutes. Cut into 1-inch pieces and transfer to an airtight container.

By Darlene Weerasooriya

Rhubarb Pineapple Chutney
Indian

Rhubarb Pineapple Chutney

3.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

By KIERSA

Banana Chai Bread
Breakfast Indian

Banana Chai Bread

4.0

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl mix together flour, baking powder, and salt.
  2. 2 In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth.
  3. 3 Pour mixture into a greased 9x5 inch loaf pan.
  4. 4 Bake in a preheated 350 degree F(175 degrees C) oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.

By Talia

Easy Malai Kulfi
Dessert Indian

Easy Malai Kulfi

4.8

Prep
5 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
  2. 2 Pour the mixture into popsicle molds and freeze until solid, about 1 hour

By SUSMITA

Roti Canai/Paratha (Indian Pancake)
Dinner Indian

Roti Canai/Paratha (Indian Pancake)

4.3

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
  2. 2 Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
  3. 3 Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
  4. 4 Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

By Suhara

Carrot Halwa (Gajar Ka Halwa)
Dessert Indian

Carrot Halwa (Gajar Ka Halwa)

3.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
  2. 2 Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.

By jinny

Naan
Side Dish Indian

Naan

4.7

Prep
30 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Dissolve yeast in warm water in a large bowl. Let stand about 10 minutes, until frothy.
  2. 2 Meanwhile, generously oil a large bowl.
  3. 3 Stir sugar, milk, egg, and salt into the yeast mixture. Mix in enough flour to make a soft dough.
  4. 4 Knead dough on a lightly floured surface until smooth, 6 to 8 minutes.
  5. 5 Place dough in the prepared oil, cover with a damp cloth, and let rise until doubled in size, about 1 hour.
  6. 6 Punch down dough on a lightly floured surface, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball; you should have about 14. Roll each piece into a ball and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  7. 7 Meanwhile, preheat a large grill pan over high heat.
  8. 8 Roll each piece of dough into a thin circle.
  9. 9 Brush some melted butter on the preheated grill pan. Place a few pieces of dough in the pan (as many as you can fit) and cook until puffy and lightly browned, 2 to 3 minutes. Brush butter onto the uncooked sides, flip, and cook until browned, 2 to 4 more minutes. Remove from the grill and repeat to cook the remaining naan.
  10. 10 Enjoy!

By Maryellen

Spicy Indian Green Beans, Gujarati Style
Side Dish Indian

Spicy Indian Green Beans, Gujarati Style

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of water to a boil. Cook green beans briefly in the boiling water, removing after 3 to 4 minutes. Drain, rinse with cold water, and drain again. Blot dry.
  2. 2 Heat oil in a large skillet over medium heat. Stir in garlic and mustard seed; sauté until golden brown, 1 to 2 minutes. Stir in chile pepper, then add beans, salt, and sugar. Cook and stir until beans are tender, about 8 minutes. Season with pepper to serve.

By CEESHOUSE

Mom's Curried Fruit
Dinner Indian

Mom's Curried Fruit

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C).
  2. 2 Drain fruit and arrange it in an oven-proof casserole dish. Dot fruit with butter or margarine. Mix sugars and curry powder together, sprinkle over the top of fruit.
  3. 3 Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

By HAV2SING

Railroad-Style Chai
Drink Indian

Railroad-Style Chai

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Bring water to a boil in a saucepan; add fennel, cloves, and cardamom. Continue boiling water for 3 minutes.
  2. 2 Stir milk into the water and return mixture to a low boil; add tea bags, reduce heat to low, and boil until the tea has a strong, but not bitter flavor, 2 to 3 minutes.
  3. 3 Strain tea into 4 tea mugs; sweeten with sugar to individual tastes.

By KitchenBarbarian

Nitya's Cauliflower
Side Dish Indian

Nitya's Cauliflower

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
  2. 2 Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

By Ursula Voges

Real Indian Mango Chutney
Indian

Real Indian Mango Chutney

4.9

Prep
30 min
Cook
70 min
Total
190 min

Instructions

  1. 1 Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
  2. 2 Drain and discard liquid from the mango.
  3. 3 Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
  4. 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Michelle

Gajar Ka Halwa (Carrot Halwa)
Dessert Indian

Gajar Ka Halwa (Carrot Halwa)

5.0

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Heat ghee in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, and stirring occasionally until moisture evaporates, about 1 hour.
  2. 2 Bring carrot mixture back to a boil; add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
  3. 3 Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

By Allrecipes Member