Sweet Tooth at Home!

Craving something sweet but don't want to spend hours in the kitchen? Discover these simple and delicious Indo-Asian desserts that you can easily make at home. These recipes are perfect for satisfying your sweet tooth with minimal effort!

Gajar ka Halwa (Carrot Pudding) Recipe

Ingredients:

Carrots, peeled and grated                     225 gms

Whole Milk                                            240ml

Sugar                                                      50g

Ghee (clarified butter)                           2 tablespoons

Cardamom Powder                                1/4 teaspoon

Chopped Nuts (almonds or cashews)    1 tablespoon

Instructions:

1. Grate the Carrots: Wash, peel, and grate the carrots using a fine grater. Set aside.

2. Cook the Carrots: In a medium, heavy-bottomed pan or kadhai, heat 1/2 tablespoon of ghee over medium heat. Add the grated carrots and sauté for 5-7 minutes until they are slightly tender and their raw smell is gone.

3. Add Milk: Pour in the milk and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer. Cook the carrots and milk together, stirring occasionally, until most of the milk has evaporated. This process will take about 30-40 minutes.

4. Add Sugar: Once the milk has mostly evaporated, add the sugar. Stir well to combine and continue to cook until the mixture thickens. The sugar will release some moisture, so continue to cook until the halwa reaches a thick consistency.

5. Add Ghee and Cardamom: Add the remaining 1 1/2 tablespoons of ghee and the cardamom powder. Mix well and cook for another 10-15 minutes, stirring frequently, until the halwa is glossy and starts to leave the sides of the pan.

6. Add Nuts and Raisins: In a small pan, heat 1/2 tablespoon of ghee and lightly fry the chopped nuts and raisins until they are golden brown. Add them to the halwa and mix well.

7. Serve: Gajar ka Halwa can be served warm or chilled, depending on your preference. Garnish with additional chopped nuts if desired.

 Corn Tapioca Sago with Coconut Milk

Ingredients:

• Tapioca sago 1 cup
• Sweet corn 2 cobs
• Coconut milk 250 gms 
• Water 4 cup
• Sugar 1 cup
• Salt 1 tablespoon
• Flour 1 tablespoon

Instructions: 

1. Prepare the Tapioca Pearls: In a large pot, bring 4 cups of water to a boil. Add the tapioca pearls and cook for about 10-15 minutes, stirring occasionally, until the pearls become translucent. If the tapioca pearls are still white in the center, continue cooking and check every few minutes. Once the pearls are cooked, drain them using a fine mesh sieve and rinse under cold running water to stop the cooking process and remove excess starch.

2. Prepare the Corn: If using fresh or frozen corn, boil or steam the corn until tender. If using canned corn, simply drain and rinse it.

3. Combine Ingredients: In a medium pot, combine the coconut milk, coconut cream (if using), sugar, and salt. Heat over medium heat, stirring until the sugar is completely dissolved and the mixture is well combined. Do not let it boil.  Add the cooked tapioca pearls and corn kernels to the coconut milk mixture. Stir well to combine.

4. Flavor and Finish: Add the vanilla extract, if using, and stir to incorporate. Taste and adjust the sweetness or saltiness according to your preference.

5. Serve: Serve the corn tapioca sago warm or chilled. If serving chilled, let it cool to room temperature before refrigerating for at least 2 hours. The pudding will thicken as it cools.

2. Brown sugar glutinous rice cake

Ingredients:

• Glutinous rice flour      300 gms
• Water                            300 gms
• Boiling water                10 tbsp
• Brown sugar                  50 gms
• Vegetable oil.                30 gms

Instructions:

1. Prepare the Steamer: Set up a steamer with enough water and bring it to a boil. Grease an 8-inch round cake pan with vegetable oil and set aside.

2. Dissolve the Brown Sugar: In a medium saucepan, combine the brown sugar and water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let it cool slightly.

3. Mix the Batter: In a large mixing bowl, combine the glutinous rice flour and salt. Gradually pour in the warm brown sugar mixture, stirring constantly to prevent lumps from forming. Add the tablespoon of vegetable oil and continue to stir until the batter is smooth. If using, fold in the chopped nuts or dried fruit.

4. Steam the Cake: Pour the batter into the prepared cake pan. Place the pan in the steamer and cover with a lid. Steam over medium-high heat for about 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.

5. Cool the Cake: Once the cake is done steaming, carefully remove it from the steamer. Let it cool completely in the pan on a wire rack.

6. Serve: Once cooled, you can slice the cake and serve it as is, or you can pan-fry the slices for a crisp exterior. To pan-fry, heat a small amount of oil in a non-stick skillet over medium heat and cook the slices until golden brown on both sides.