Have you been limiting yourself to just using an induction hob in emergency situations? Not only does an induction stove make the cooking process faster, but it also helps you cook safely. And since a stove is the heart of the kitchen, the sleek and safe induction hob is only going to add to the aesthetics of your kitchen.
If you have a sweet tooth, this is your sign to move over the classic sabzis and whip up desserts. Whether you want to make an easy cooker cake or a rich serving of halwa, the possibilities are endless. With precise temperature control and multiple settings, here are some rich Indian desserts that you can make on Usha’s induction hob.
Sooji Halwa
Whether it’s for a festival, the inauguration of a kitchen, or just something cosy, sooji ka halwa can be easily made on Usha’s induction hob. To make it at home, you can take some sooji (semolina) and roast it in ghee. Once aromatic, you can mix in some sugar and add water till you get the desired consistency. Keep stirring for about ten minutes, and then add chopped dry fruits and nuts. Garnish with cardamom and saffron, and serve.
Malpua
The sugar-syrup-laden malpua is one of the richest Indian desserts. You can start by making a batter with flour, sugar, milk, and a little ghee. Once consistent, you can take a small portion of the batter and deep fry it till crispy. Let the fried malpua cool down. In the meantime, you can make a sugar syrup. Soak malpua in the freshly prepared chashni, garnish with chopped nuts, and the malpua is ready to dig in.
Ladoo
Ladoos are one of the most frequently made Indian sweets for any type of celebration, like auspicious events, special occasions and obviously festivals. The beauty of ladoos is that they beautifully cover so many variations like the orange-coloured motichoor ladoo, warm besan ladoo, the melt-in-mouth coconut ladoos, and so on. And the best part is, you can make it just using Usha’s induction hob.
Coconut Barfi
Thengai barfi, or coconut barfi, is another popular South Indian dessert that can be whipped on Usha’s induction stove. All you need to do to make the barfi is grate some coconut and roast it with sugar and ghee. Keep stirring till the coconut releases the oil and you get a thick consistency. Once ready, spread the mixture on a large plate or thali. Let it cool, cut into small pieces, and you’d be ready to serve.
Meetha Puda
For a typical North Indian dessert, you can make meetha puda. Similar to the South Indian puran poli, you can enjoy this Punjabi classic as a sweet snack or even pair it with a sabzi for breakfast. To whip up at home, you can make a batter with whole wheat flour, sugar, a little milk, and cardamom powder. Heat a tawa and cook ladleful batches of the batter till golden brown. Once crispy, transfer the meetha puda to a plate, pair with a dry sabzi, and you’re all done.