Winters are considered the best season to indulge seasonal delicacies as they are not only amazingly delicious but also packed with multiple benefits. They provide immunity against chilly weather and protect against seasonal diseases. The diverse culture of India has only gifted us with beautiful festivals but also varieties of cuisines. Every region of the country has different comfort food that keeps them warm during winters. From the king of Kashmiri cuisine, gushtaba to undhiyu of Gujarat, these delicious warm delights are enough to increase your appetite.
Therefore, it's time to prep-up yourself to indulge in the finger-licking delicacies of cold weather without worrying about the calories. And the dipping temperatures also invite various traditional desserts, from varieties of halwa to various ladoos. Here are five traditional Indian desserts that can satisfy your taste buds as well as keep you warm during the chilly season:
1.Gond Ke Ladoo
Ingredients:
- 6 tbsp ghee
- ½ cup gond
- 2 tbsp cashew (chopped)
- 2 tbsp almonds (chopped)
- 2 tbsp raisins
- 1½ cup dry coconut (grated)
- 2 tbsp poppy seeds
- ¾ cup dry dates (seedless)
- ¼ tsp cardamom powder
- ¼ tsp nutmeg powder
- 1 cup jaggery
- 2 tbsp water
Method:
- In a tawa heat ¼ cup ghee and roast gond in batches.
- Crush the gond using your hand or with the help of a rolling pin.
- Then roast dry fruits, khajur powder with 2 tbsp ghee on low flame.
- Transfer the roasted into a bowl.
- Add cardamom powder and nutmeg powder.
- Mix well making sure all the dry fruits are well combined, keep aside.
- Pour one string jaggery syrup over dry fruit mixture and mix well.
- Now start making ladoo (greased hand) when the mixture is still warm.
- And serve, you can store them for a month in an airtight container.
2. Gur Ka Halwa
Ingredients:
- 2 1/2 tbsp ghee
- 1 cup semolina (soaked)
- 50 gm gud (soaked in 1 cup water)
- 1/2 tsp cardamom powder
- A pinch of saffron
- 50 gms pistachio (sliced)
- 50 gms almonds (sliced)
- 4 tbsp brown sugar
Method:
- Soak semolina in water for 20 minutes.
- Heat ghee in a heavy bottomed vessel, add the semolina and roast till it turns brown.
- Add the jaggery water and cardamom powder, saffron, green pista, almonds, brown sugar and continue stirring till the halwa reaches desired consistency.
- Serve hot.
3. Panjiri
Ingredients:
- 3/4 cup ghee
- 2 tbsp gond
- 1 cup makhana
- 1/4 cup almonds
- 1/4 cup cashew nuts
- 2 tbsp pistachios (chopped)
- 3 tbsp melon seeds
- 2 cups whole wheat flour
- 1/4 cup semolina
- 1/2 tbsp cardamom powder
- 1/2 tbsp dried ginger powder
- 3/4 cup powdered sugar
Method:
- Heat 2 tbsp ghee in a broad bottom pan, add gond to the pan and roast it until it's puffed up for one minute, while stirring continuously.
- Remove it from a plate. In the same pan, heat 2 tbsp ghee, roast makhana for 3 to 4 minutes on a medium flame, while stirring occasionally.
- Remove on another plate and keep aside to cool completely. Once cooled, crush the makhanas slightly.
- Now add more 2 tbsp of ghee to the same pan and roast almonds, cashew nuts and pistachios, until they are slightly browned.
- Then take them out on the big plate and allow it to cool completely. Grind the roasted gum and nuts in the mixer to make a coarse powder.
- Now roast melon seeds in the same pan on a medium flame until slightly browned.
- Heat ¼ cup ghee in the same non-stick pan, roast whole wheat flour and semolina on a medium flame for 8-10 minutes, while stirring continuously.
- Once the flour is nicely browned and nutty, allow it to cool completely.
- Transfer the flour mixture into the big thali, add the crushed makhana, ground dry fruits powder, cardamom powder, ginger powder, and powdered sugar, mix well.
- Serve or use the panjiri as required.
4. Lapsi
Ingredients:
- ¼ cup ghee
- 1 inch cinnamon stick
- 2 cloves
- 1 cup dalia
- 3 ½ cups water
- ½ cup sugar
- ¼ teaspoon green cardamom seeds powder
- 2 tablespoons almonds (sliced)
- 2 tablespoons cashew nuts (chopped)
Method:
- Heat the ghee in a saucepan on medium heat. Once hot add cloves, cinnamon stick and dalia.
- Stir and start roasting. In the beginning, dalia will absorb all the ghee.
- On another stove, heat the water till it starts simmering.
- Keep stirring constantly and continue roasting till it becomes aromatic and light brown in colour.
- Now add hot water and bring it to a boil.
- Cover the pan, lower the heat to medium-low and cook till it is cooked and soft (for about 20-25 minutes).
- Now add sugar and cardamom powder.
- Mix, as the sugar melts it becomes runny again. Keep stirring and cooking until it becomes almost dry again (for about 5-6 minutes).
- Now turn off the stove and garnish with sliced almonds and cashew nuts.
- Serve lapsi hot.
5. Sakarkand Rabdi
Ingredients:
- 150 ml milk
- 2 tbsp sweet potato (mashed),
- 1/2 tsp sugar
- 1/2 cup warm water
- 1/2 tsp cardamom powder
- Few saffron strands
- 1 tsp mixed nuts
Method:
- Boil the milk well and then add the mashed sweet potato into it.
- Cook well till the milk thickens then add the saffron strands to a cup of warm water and wait till they dissolve completely.
- Add this to the milk mixture and stir well.
- Stir in cardamom powder and cook for 3-4 minutes.
- In the end, add nuts on top and empty the entire rabdi in a bowl and let it cool.
- Refrigerate for one hour and serve chilled.
Dive into these comfort desserts and enjoy winter.
