'Desserts' ↓

India is know for its huge variety of sweets and desserts. Here we showcase popular recipes of Indian Sweets.

This has to be one of the fastest recipe videos (just over a minute). The host makes it look so easy cutting the bananas, freezing them and finally you get a banana ice cream.

The Chef here uses no sugar (banana has got lots of sugar in itself); the only ingredients are bananas, milk and sugar. Awesome! Especially if you are health and fat-conscious.

How To Make Cool Banana Ice Cream - The funniest movie is here. Find it

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Tags: banana ice cream

Griffin over from Kicked up Cookie recipes shares his expert recipe with us.

The chocolate drums cookie recipe is a perfect one to make with the children. These little gems will look so great sitting on a serving plate at your next holiday party!

Ingredients

1/2 cup granulated sugar
3/4 cup salted butter, softened
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder

Decorations:

Vanilla flavored candy coating, melted, slightly cooled
Decorator sugars and candies

Drumsticks:

Red licorice laces
Vanilla flavored candy coating, melted, slightly cooled

Hardware:

Large bowl
Small microwave safe bowl
Cookie sheets
Plastic wrap
Mixer

Step 1: In a large bowl, combine sugar, butter, egg yolk and vanilla extract. Beat at medium speed with an electric mixer until creamy (2-3 minutes).
Step 2: Reduce speed to low and add the flour and cocoa; beat until well mixed.
Step 3: Divide dough into fourths. Shape each fourth into a 7-inch roll about 1-inch in diameter. Wrap each roll with plastic wrap and refrigerate for 1 hour.
Step 4: Preheat oven to 375 degrees F.
Step 5: Cut rolls into 3/4-inch slices with a sharp knife. Place rolls 1 inch apart, cut side down, on ungreased cookie sheets.
Step 6: Bake for 8-10 minutes or until set. Let cookies set for 2 minutes before transferring to a cooling surface. Cool completely.

Decorating:

Step 1: In a small microwave safe bowl, melt candy coating in microwave according to directions on package.
Step 2: Roll sides of drums in the melted candy coating. Immediately dip or roll in desired decorator sugars or candies. Let stand to harden.

Drumsticks:

Step 1: Cut licorice laces into 1 1/4-inch pieces.
Step 2: Dip one end of each piece into melted candy coating. Crisscross two drumsticks on top of each drum. Let stand to harden

The chocolate drums cookie recipe makes 24 drums.

• 1 cup bengal gram
• dal 2 cups
•  jaggery powdered 1/2 cup
• ghee
• 2- 3 cups milk
• few cashews and raisins

Soak the bengal gram dal for an hour. cook or boil in the cooker.Heat a pan,add 1/2 cup water,add jaggery mix thoroughly until it melts.

To this add cooked bengal gram dal,ghee,cardomom powder.mix well,add a quarter half cup water again,continue to cook.,stirring all the while.

Add the milk,stir and take off fire.fry raisins and cashews in little ghee and add to the prepared yummmmyyyyyyyyyyy kheer. 

You will need:

• 2 cups besan flour
• 1 cup ghee
• 2 cups powdered sugar
• some chopped cashews
• some raisins

Take the besan flour in a heavy bottomed vessel,add ghee keep over low flame and stir continously until u get the typical aroma[good smell].

Take it off the stove and cool. add sugar and cashews and raisins.

Mix well and shape into ladoos.

This is prepared in Karnataka, in which instead of steaming they fry it.

They call it by a special name called ‘Karjikaai’; It resembles Samosa but tastewise, it is sweet.

 Photo from Wikipedia

 The Coconut and Cardomom stuffing give it a unique taste. It is prepared during Southern India festivals like Ugadi, Deepavali and Ganesha Chaturthi.

You will need:

• 1 cup wheat Atta[or wheat flour]
• 4 table spoons Ghee
• Salt to taste[a pinch]
• A pinch of cardomom powder
• 1 cup grated coconut
• 3 cups sugar
• Alittle milk
• Raisins

Method:

Mix the flour,salt,and ghee well. add water and make a dough as for chapathis. Keep aside.

Cook the coconut, sugar, milk, raisinsand cardomom powder till dry. This is for the stuffing.

Make balls out of the dough. Roll them into little Rotis, place some stuffing in the centre , fold into semi circles and bind the edges together. You can use the milk for this fopr extra bonding.

Take care to see the edges are closed completely. Otherwise they’ll open in the oil and disintegrate.

Fry till light brown. The end-result should be crispy Karjikai with the sweet coconut layer coated inside.

Serve as a Sunday evening Snack.

You will need:

• 3 cups rice flour
• 6 cups water
• 6 tsp oil
• 4 cups grated coconut
• 2 cups sugar or powdered jaggery
• a little milk

For the outer covering,bring the water to a boil, add oil to it.take off heat. now add the rice flour, little by little to avoid lumps from forming,cover the mixture and let it cool.when cool,knead it well into a dough with a smooth finish. the dough should glisten,then you know it’s right.

For the stuffing,take the coconut and jaggery/sugar in a heavy bottomed pan.add milk.keep on low flame with stirring.stir and take off heat.the mixture should be fairly dry and turn a shade darker.

Now make balls with the [covering] dough. flatten them on the palm or on a surface into a circle.if using your palms,apply some oil or you could be in a sticky mess.place the stuffing in it and cover it completely with the dough,the edges folding and tapering to the centre.use milk to bind edges.steam cook the modaks in a cooker for 15 minutes until done.

A sweet Payasam ( Kheer ) recipe to keep the festive season alive.

Raw rice - 1/2 cup
Green gram dhal - 1/2 cup
bengal gram dhal - 1/2 cup
Milk - 2 cups
coconut - 1 medium sized
cashewnuts - 1 tblsp.
ghee - 1 1/2 tblsp.
jaggery ( grated) - 2 cups

Grate the coconut and grind to a fine paste with the required amount of water. Strain and take extract out of it. Add more water to the ground coconut again, grind and take another extract. dry roast rice, dhal seperately till a golden colour. Allow this to cool, wash and cook green gram dhal seperately in enough water. Mix Bengal gram dhal, rice and pressure cook with milk for 10-12 minutes.

Mix everything together, add jaggery and cook in reduced flame till it melts along with second extract . Allow to boil for few minutes and then add first extract of coconut. When it reaches boiling point remove from fire and serve hot with fried cashewnuts.