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Traditional Indian Sweets For Festival Season
Sweetened Milk and Rice mixture


Wheat Flour 250 grams (Suji / Atta)
Khoya 500 grams
Raisins a few
Almonds 100 grams (finely chopped)
Cooking Oil 3 tablespoon
Water 100 ml
Sugar 250 grams

For the outer covering

Flour 500 gms.
Ghee 75 gms.
Ghee for frying 1 kg.
Gujiya mould


1.Mash the khoya and roast it in a kadhai on a medium flame.
2.When it becomes pink in colour remove from the fire and let it cool.
3.Add all the other filling ingredients to the khoya and keep aside.
4.To prepare the covering, sieve the flour and salt and rub in 75 gms of ghee into it.
5.Add the water and knead into a tight dough and cover it with a moist cloth.
6.Divide the dough into small balls and roll each ball into a small round of
3 ½ " or 4 " diameter.
7.Spread a round in a greased gujiya mould and fill a tbsp. of filling mixture on one side.
8.Moisten the edges of the round and fold one side of the mould over the other. Remove the excess edges and reuse.
9.Prepare all the gujiyas and spread on a cloth.
10.Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame.
11.When golden yellow in colour, drain and remove.
12.Store in air-tight containers, when cold.


Sweetened Milk and Rice mixture

1/2 cup Rice (basmati)
4 cups Milk
1/4 cup Raisins
1 cup Sugar
1 tsp. Cardamom (seeds)
1/4 cup Almonds (shredded, blanched)
A few strands of saffron

1.Wash and drain the rice. Soak in water for 1/2 hour.
2.Boil Milk and add drained rice. Simmer on low heat for 1 1/2 hours. Scrape the sides and bottom frequently to prevent sticking.
3.When the rice is cooked and the mixture gets a creamy consistency, add sugar and stir well.
4.Remove from heat and add crushed cardamom seeds, Saffron and shredded almonds.

Serve warm or refrigerated cold.

Ras Malai
Cottage cheese balls soaked in flavored milk.

250 GMS. Paneer/Chhena
2 liters milk
1 kg sugar
4 tbsp. Flour
10 strands saffron
1/4 cup sliced pistachios
1/4 cup sliced almonds

1.Knead and mash paneer/chenna, add 2 tablespoons flour and mash again to make a dough.
2.Divide it into equal portions, make balls ,flatten them and keep aside.
3.Prepare a sugar syrup by dissolving 250 GMS. sugar in the 500 mls. of water.
4.Now add the dough portions in it and cook over a high flame for 6- 8 minutes.
5.Add half a cup of water and again bring it to a boil. Cook for another 5 minutes.
6.Remove them and keep them in the sugar syrup .
7.Now take milk in a pan, bring it to a boil, Keep on stirring continuously. Simmer until it is reduced to a thick consistency.
8.Add rest of the sugar and keep on a boiling till the sugar is completely dissolved.
9.Remove from the flame and refrigerate for an hour.
10.Add the soaked balls and Sprinkle the saffron. Keep in refrigerator for another half an hour.
11.Swirl the milk with a light hand just before serving as it will give beautiful yellow color of saffron and the white of the milk.

Serve cold, garnished with sliced pistachio nuts, almonds.

Golden spirals soaked in sugar syrup.

2 cups maida - all purpose flour (refined flour)
1/2 tsp. Baking powder
ghee (clarified butter) for frying
2 cups Sugar
A pinch of saffron
1 tsp. cardamom powder

1.Mix maida (all purpose flour, plain flour) with baking powder, cardamom powder and water to made a batter of the consistency of thick cream.
2.Put it aside in a warm place to ferment for 24 hrs.
3.Dissolve 2 cups of sugar in 2 cups of water and boil till it becomes a syrup of one thread consistency.
4.Add saffron soaked in warm water.
5.Now heat Ghee(clarified butter) in a deep frying pan.
6.Fill up with batter in an ordinary plastic funnel or a coconut shell or a muslin cloth and pierce it from the bottom.
7.Now allow the batter to fall into continuos double circles .
8.Allow the jalebis to set and then turn over once.
9.When fried well, remove out of the pan and slip into the syrup , apply slight pressure so as to make them absorb the syrup for around 5 minutes.

Take Jalebis out of the syrup , drain and serve hot.

Learn to prepare Traditional Indian Sweets with their mouth watering freshness and exotic taste in this festival season.                  More...

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