5 Sweet Indian Snack Recipes To Satisfy Your Cravings

Discover the joy of preparing these sweet snacks in your own kitchen, as the step-by-step instructions guide you through the process with ease. Each recipe combines simple ingredients with aromatic spices, resulting in irresistible treats that are perfect for special occasions or a sweet indulgence any time of the day.

Whether you're a seasoned cook or a beginner, these recipes are designed to be approachable and accessible, allowing you to recreate the authentic flavours of Indian sweets in your home. With tips and tricks along the way, you'll learn the secrets to achieving the perfect texture and taste.

Almond Halwa


- 1 cup almonds, blanched and peeled

- 1 cup milk

- 1/2 cup sugar (adjust to taste)

- 1/4 cup ghee (clarified butter)

- 1/4 teaspoon cardamom powder

- Saffron strands for garnish (optional)

- Chopped almonds for garnish (optional)


1. In a blender or food processor, grind the blanched and peeled almonds into a fine powder. Set aside.

2. In a saucepan, heat the ghee over medium heat.

3. Add the almond powder to the pan and roast it in the ghee for about 4-5 minutes until it turns light golden and releases a nutty aroma.

4. In a separate pan, heat the milk and bring it to a gentle boil.

5. Slowly add the boiled milk to the almond mixture while stirring continuously to avoid any lumps.

6. Stir in the sugar and continue to cook the mixture on medium-low heat. Keep stirring to prevent sticking or burning.

7. Cook the mixture until it thickens and starts to leave the sides of the pan. This process can take about 10-15 minutes.

8. Add the cardamom powder and mix well.

9. Remove the halwa from heat and let it cool for a few minutes.

10. Once slightly cooled, shape the halwa into desired shapes or transfer it to a serving dish.

11. Garnish with saffron strands and chopped almonds, if desired.

12. Allow the almond halwa to cool completely before serving.

Enjoy the rich and delectable almond halwa as a dessert or sweet treat!

Paneer Kheer

Paneer kheer is a delicious and creamy Indian dessert made with paneer (Indian cottage cheese), milk, sugar, and aromatic spices. Here's an easy recipe to prepare paneer kheer at home:


- 200 grams paneer, crumbled

- 1 litre milk

- 1/2 cup sugar (adjust to taste)

- 1/4 teaspoon cardamom powder

- 1 tablespoon chopped almonds

- 1 tablespoon chopped pistachios

- Saffron strands (optional), soaked in 1 tablespoon warm milk

- Rose water (optional), a few drops


1. In a deep, heavy-bottomed pan, heat the milk on medium heat until it comes to a gentle boil. Stir occasionally to prevent the milk from sticking to the bottom of the pan.

2. Reduce the heat to low and let the milk simmer, stirring occasionally, until it thickens slightly. This process may take around 25-30 minutes.

3. Add the crumbled paneer to the milk and continue to simmer for another 10-15 minutes, stirring gently to combine the paneer with the milk.

4. Add the sugar and cardamom powder to the mixture and stir well until the sugar is dissolved. Cook for an additional 5 minutes.

5. Remove the pan from heat and let the kheer cool slightly.

6. Add the chopped almonds, pistachios, saffron strands (if using), and a few drops of rose water (if desired). Mix well.

7. Serve the paneer kheer warm or chilled, garnished with additional chopped nuts on top.

Enjoy the creamy and aromatic paneer kheer as a delightful dessert after a meal or as a sweet treat on special occasions.

Coconut Ladoo


- 2 cups shredded coconut (unsweetened)

- 1 cup condensed milk

- 1/2 teaspoon cardamom powder

- 1/4 cup chopped nuts (optional, for garnish)


1. Heat a non-stick pan over medium heat.

2. Add the shredded coconut to the pan and dry roast it for a few minutes until it turns slightly golden and releases a fragrant aroma. Stir continuously to prevent burning.

3. Once the coconut is lightly toasted, reduce the heat to low and pour in the condensed milk.

4. Stir well to combine the coconut and condensed milk.

5. Add the cardamom powder and continue stirring the mixture until it thickens and starts to come together, resembling a sticky dough. This should take about 5-7 minutes.

6. Remove the pan from heat and allow the mixture to cool slightly.

7. Grease your hands with a little ghee or oil to prevent sticking. Take small portions of the mixture and shape them into round laddoos.

8. If desired, roll the laddoos in chopped nuts for an extra crunch and visual appeal.

9. Repeat the process until all the mixture is used.

10. Let the coconut laddoos cool completely before serving.

These instant coconut laddoos are ready to be enjoyed! They can be stored in an airtight container at room temperature for several days. Serve them as a delightful treat during festivals, special occasions, or simply as a sweet snack.


Palkova, also known as Palgova or Doodh Peda, is a rich and creamy Indian sweet made with condensed milk. Here's an easy recipe to make Palkova at home:


- 1-litre full-fat milk

- 1/2 cup sugar

- 1/4 teaspoon cardamom powder

- A pinch of saffron strands (optional)

- Chopped nuts for garnish (like almonds, pistachios, or cashews)


1. Pour the milk into a wide, heavy-bottomed pan or kadai and bring it to a boil over medium heat.

2. Once the milk comes to a boil, reduce the heat to low and simmer the milk, stirring occasionally to prevent it from sticking to the bottom of the pan.

3. Continue simmering the milk on low heat for about 1 to 1.5 hours, or until it thickens and reduces to about one-fourth of its original volume. Stir frequently during this process to avoid scorching.

4. Add the sugar, cardamom powder, and saffron strands (if using) to the thickened milk. Mix well until the sugar is dissolved and incorporated into the mixture.

5. Keep cooking the mixture on low heat, stirring continuously, until it reaches a semi-solid consistency and starts leaving the sides of the pan. This should take about 15-20 minutes.

6. Once the Palkova reaches the desired consistency, turn off the heat and let it cool for a few minutes.

7. Grease your hands with ghee or oil and take small portions of the mixture. Shape them into round or peda-like shapes. Alternatively, you can leave it as is without shaping.

8. Garnish the Palkova with chopped nuts and gently press them into each piece.

9. Allow the Palkova to cool completely before serving. It can be stored in an airtight container in the refrigerator for up to a week.

Enjoy the creamy and delectable Palkova as a sweet treat or serve it during festive occasions. It makes for a delightful homemade dessert that will surely be loved by all!


Chocolate Modak


- 1 cup grated or crumbled khoya (milk solids)

- 1 cup condensed milk

- 1/4 cup cocoa powder

- 1/4 cup powdered sugar

- 1/4 cup desiccated coconut

- 1 tablespoon ghee (clarified butter)

- Chopped nuts for garnish (optional)


1. Heat a non-stick pan over low heat and add ghee to it. Once the ghee melts, add grated khoya and stir continuously until it softens.

2. Add condensed milk to the pan and mix well with the khoya. Continue stirring over low heat until the mixture starts to thicken.

3. Add cocoa powder to the mixture and stir until it is well combined and forms a smooth consistency.

4. Add powdered sugar to the pan and mix thoroughly until the sugar is completely incorporated.

5. Turn off the heat and allow the mixture to cool down slightly.

6. Once the mixture is cool enough to handle, take small portions of it and shape them into modak-like dumplings. You can use a modak mould or shape them by hand.

7. Roll the prepared modaks in desiccated coconut to coat them evenly.

8. Garnish the modaks with chopped nuts if desired.

9. Allow the chocolate modaks to cool and set in the refrigerator for about 30 minutes before serving.

10. Serve these delicious chocolate modaks as prasad (offering) or as a sweet treat for festive occasions.

These chocolate modaks are sure to be a hit among chocolate lovers and a delightful twist on the traditional modak. Enjoy the delectable combination of chocolate and khoya in every bite!