Best 19 Healthy and Homemade INDIAN SWEET DISHES.

Best 19 Healthy and Homemade INDIAN SWEET DISHES.

Indian Sweet dishes, is the course that usually follows lunch/dinner and is comprised mainly of sweet foods such as cakes, candies, ice cream, pastries, and pies.

Most Indians will confess to possessing an unrivaled sweet tooth. It’s really no wonder when you consider that sweets have been an integral part of their cuisine for a long time. In fact, most Indian sweets recipes have been claimed to aid in one’s digestion after a spicy meal.

An unfamiliar palate might find them too sweet if not taken in moderation. The selection of Indian sweets recipes ranges from fruits to more traditional desserts, even some familiar to Westerners such as pudding, pancakes, and ice cream!

Indian Sweets commonly know as Mithai are confectioneries made from a fried mixture of condensed milk, sugar, and whole milk. Like most other forms of Indian Cuisine, additional ingredients vary widely from region to region, though coconut appears to be one of the most popular.

Dumplings and Fried Delights - sweet dishes of India:

You’ve already been acquainted with the yummy cottage cheese fudge Sandesh, so let’s take a look at some other popular Indian sweet dishes. 

Rasgulla is cottage cheese dumplings. Gulab Jamun is spongy milk balls soaked in rose syrup, said to go great with Kulfi. Lavang Latika is flour crispies stuffed with coconut. 

Jalebi is a coil-shaped fried sweet best served with milk, chai, or yogurt. 

The Imarti is a variant of the Jalebi but made from lentils. 

Khajas are deep-fried flour wheat soaked in sugary syrup called “pak”, these croissant-like sweets are said to date back over 2000 years. 

Malpua is a sweet dish deep-fried and coated in sugar syrup.  

Puran Poli is a favorite in Maharashtra and is best be served with a dollop of Kulfi when taken as a dessert. 

Motichoor-Ke-Ladoo is a sweet dish composing of grilled and sweetened gram flour flakes blended with ground almonds rolled into balls and deep-fried in ghee. 

Chikki is like granola bars made from peanuts and molasses. 

These Indian sweets recipes are described in detail at "20 Most popular INDIAN SWEET DISHES for every Occasions".

Milk-Based Sweets:

Eastern India is famous for its milk-based sweets from Kulfi (Indian Ice Cream) to Rasmalai (Sweet Cottage Cheese Dish). Indeed, milk is a predominant staple when it comes to the recipe for Indian sweets. 

Following are just a few milk-based sweets, made from thickened condensed milk, that India has to offer:

Burfi is a fudge bar made of condensed milk and sugar.  It is often flavored with pistachios, almonds, cashews, and other types of nuts, as well as coconut and an edible silver leaf called Vark. The variations are endless. Coconut Souffle is pretty self-explanatory as is Caramel Custard.

Kheer is a sweet rice pudding, though, in South India, it is known as payasam. Kheer is commonly featured at festivals and formal celebrations. 

Peda, a sweet made of khoa, sugar, and spices, is usually made on Diwali, the festival of light.

Badam Phirini is a pudding flavored with almonds. 

Shai Turka is a rich bread pudding flavored with cardamon and loaded with fruits.

Shrikhand is a creamy yogurt dessert that is said to benefit from the addition of dried fruit.

Mishti Doi is another simple yet sweet yogurt.

Gajar Ka Halwa is a sweet carrot dish and is similar to Moongdal Halwa which substitutes carrots for lentils.

Cham-Cham is a Bengali sweet sometimes called a pleasure boat, which is a term of endearment.

Kulfi is the traditional Indian ice cream said to be of a sweet aroma and milky appearance. It is sometimes served in the shape of a cone. Kulfi is often sold by street vendors called Kulfiwallas who lug around great big earthen pots full of it. Popular ice cream flavors of India include Cardamom Ice Cream, Kulfi Ice Cream, Mango Ice Cream, Rose Ice Cream, Shahi Anjir Ice Cream, and Sitaphal Ice Cream.

Also to be considered is the Shahi Falooda, or Rose Milk, which is a chilled-drink often cherished during the hot Indian summers.

    Indian Sweet Dish - Lauki Ka Halwa

    Ingredients for Lauki Ka Halwa:

    Lauki (Ghiya) - 1 Kg

    Cardamom powder (Ilaichi) - 1/2 teaspoon

    Sugar (Chini) - 1/2 cup

    Butter (Ghee) - 1/2 cup

    Condensed Milk (Gadha doodh) - 80 gms

    Milk Powder (Sukha doodh) - 1/2 cup

    Almonds (Badam) - 10 no's blanched and cut to pieces

    Pistachio nuts (Pista) - 10 no's cut to pieces

    Preparation Method for Lauki Ka Halwa:


    Grate lauki and cook the grated lauki along with cardamom powder, and a half cup of water in a deep pan over medium flame.


    Bring to boil, reduce the flame to low, cover the pan, and continue to cook till the lauki becomes tender and all the water has been evaporated.


    Then add sugar and stir slowly ensuring that it does not stick to the bottom of the pan, continue to cook without a lid until all the moisture from the mix has been evaporated.


    Then cook lauki mix in ghee over medium flame until it turns light brown.


    Add condensed milk, stirring constantly, cook for 5 minutes, then add powder milk and almonds and pistachios and turn off the fire.

    Your Lauki ka Halwa is ready, Enjoy hot Lauki Ka Halwa.

    Indian Sweet Dish - Makhana Kheer

    Indian Sweet Dishes - Makhana Kheer
    Ingredients for Makhana Kheer:

    Makhanas - 2 cup

    Ghee - 2 tablespoon

    Milk - 1 Litre

    Sugar  - 1 cup

    Almond - 2 tablespoon

    Cashewnuts - 2 tablespoon

    Pistachios - 1 tablespoon

    Cardamom - 3 no's crushed

    Preparation Method for Makhana Kheer:


    Cut makhanas into halves and fry over low heat in ghee for about 5 minutes.


    Then slowly add milk along with sugar and stir well to blend, cook on low flame for about an hour or until the quantity of milk in the mix is reduced to half and the creamy consistent mix is formed.


    Now add chopped cashew nuts, almonds, pistachios and cook for 12 minutes then sprinkle crushed cardamom over it.

    Your Makhana Kheer is ready, Enjoy the Makhana Kheer hot or cold, as desired.

    Indian Sweet Dish - Malai Pedas

    Indian Sweet Dishes - Malai Peda
    Ingredients for Malai Pedas:

    4 1/2 C. milk

    1/2 C. sugar

    2 pinches citric acid

    3 tsp. water

    1/4 tsp. saffron strands

    2 Tbs. cornstarch

    4-5 ground green cardamoms

    1/2  cup almonds, blanched and chopped

    10 pistachio nuts, blanched and chopped

    Preparation Method for Malai Pedas:


    Reserve about 4 teaspoons of milk.


    Boil remaining milk in a large heavy-based pan until reduced by half.


    Add sugar and continue to boil for 4-5 minutes.


    Dissolve the citric acid in water. Add solution very gradually to boiling milk until it curdles slightly. This may require using anywhere from half to the entire quantity.


    Warm the saffron threads with 1 teaspoon of reserved milk in a small bowl over a saucepan of hot water. Rub saffron occasionally until it dissolves, then add to boiling milk.


    Blend cornstarch with remaining 3 teaspoons of milk until smooth. Stir in a little boiling milk, then stir the mixture into the milk in the pan.


    Continue cooking and stirring until the mixture thickens. Add ground cardamoms and mix well, then allow to cool. Chill thoroughly for several hours.


    Using wet hands, shape cool mixture into balls and put in fluted paper baking cups. Garnish with different dry fruits before serving.

    Your Malai Peda is ready, Enjoy homemade Malai Pedas.

    Indian Sweet Dish - Malpua

    Indian Sweet Dishes - Malpua
    Ingredients for Malpua:

    Milk - 1litre

    Maida - 1/4cup

    Suji - 1/4cup


    Preparation Method for Malpua:


    Boil the milk until it decreases to half of the original volume.


    Roast the suji until it turns light brown and then add milk along with maida.


    Mix them well ensuring no lumps are formed and the consistency of the batter is smooth and lump-free.


    Pour the batter in hot ghee in circular movements so that a small pancake is formed.


    Flip it over and let it cook, ensure that it does not overcook and become hard and crisp.


    Immerse the malpua in sugar syrup of one thread consistency and place it on a plate.

    Your Malpua is ready, Enjoy homemade Malpua.

    Indian Sweet Dish - Modak

    Indian Sweet Dishes - Modak
    Ingredients for Modak:

    Rice flour (Chawal-ka-atta) - 2 cup

    Water (Pani) - 4 cup

    Coconut (Nariyal) - 2 cup grated

    Sugar (Chini) - 1 cup

    Almonds (Badam) - 1 tablespoon

    Cashewnuts  (Kaju) - 1 tablespoon

    Milk (Doodh) - 1/4 cup

    Khoya (Mawa) - 2 tablespoon

    Oil - 1 teaspoon

    Preparation Method for Modak:


    Boil water with few drops of oil and remove from flame and keep it aside.


    Add the flour to the boiled water and knead it well, mix the coconut, dry fruits, and sugar.


    Stir them on fire, then add milk and khoya and cook till it is very well done.


    Make small holes in the dough and place a small amount of the filling inside and seal well.


    Shape it like garlic, steam for 10 minutes, take it off, cool, and store in airtight containers.

    Your Modak is ready, Enjoy homemade Modak.

    Indian Sweet Dish - Nankhatai

    Indian Sweet Dishes - Nankhatai
    Ingredients for Nankhatai:

    All-purpose flour (Maida) - 1/4 Kg

    Butter (Ghee) - 1 cup

    Castor Sugar (Chini) - 1/2 cup                         

    Milk Powder (Sukha doodh) - 1 teaspoon

    Cardamom powder (Ilaichi) - 1/2 teaspoon

    Preparation Method for Nankhatai:


    Mix butter and sugar and beat the mixture until it turns soft and smooth.


    Sieve maida and mix along with milk powder and cardamom powder.


    Then knead the mix together with enough water to form a smooth and soft dough.


    Divide the dough into 20 equal portions and shape them into small balls of the required size and flatten them between the two palms.


    Then place them in a well-greased oven tray and bake at 180C till they turn golden brown.

    Your Nankhatai is ready, Enjoy Nankhatai with tea or coffee.

    Indian Sweet Dish - Nariyal-ke-laddoo

    Indian Sweet Dishes - Nariyal ke laddoo
    Ingredients for Nariyal-ke-laddoo:

    Coconuts (Nariyal ) - 2 no's

    Sugar (Chini) - 2 cup

    Preparation Method for Nariyal ke laddoo:


    Into a saucepan add the grated coconut and sugar.


    Stir well over medium flame, once lumps start forming, bring down from flame.


    While still hot grease your palms with ghee and roll the mixture into small laddoo balls.

    Your Nariyal ke Laddoo is ready, Enjoy.

    Indian Sweet Dish - Peda

    Indian Sweet Dishes - Peda
    Ingredients for Peda:

    khoya - 1/2 kg

    Sugar - 1/4 Kg powdered

    Cardamom  - 3 no's powdered

    Cardamom seeds - 5 no's crushed

    Pistachios - 5 nos crushed

    Preparation Method for Peda:


    Grate the khoya, add powdered sugar, cardamom powder and mix well.


    Heat it in a heavy-based saucepan on a high flame for 1 minute and then reduce to low level heat till it is done.


    Allow to cool, shape pedas with palms into patty rounds.


    Put pistachios and cardamom seeds and press a bit on top of each peda.

    Your Peda is ready, Enjoy Peda.

    Indian Sweet Dish - Petha Burfi

    Indian Sweet Dishes - Petha Burfi
    Ingredients for Petha Burfi:

    White pumpkin - 1 kg

    Sugar - 1/2 Kg

    Calcium hydroxide - 2 teaspoon

    Alum powder - 1/2 teaspoon

    Rosewater - A few drops

    Kewra essence - A few drops

    Water - 2 cup

    Preparation Method for Petha Burfi:


    Dissolve alum in 1/2 cup of water and keep aside.


    In 1 liter of water dissolve calcium hydroxide and strain to clean twice with the help of a muslin cloth.


    Deskin the pumpkin, discard seeds, mushy center and cut into rectangular shapes.


    Prick all over the pieces with a fork and immerse it in calcium hydroxide water, soak for 35 minutes.


    Drain and rinse under running water for 3-4 minutes, then place in a bowl and sprinkle alum water over it, shake well to coat all pieces thoroughly.


    Drain and cook the pieces in a heavy pan till the pieces become tender and release water.


    Mix sugar and water and boil to make a sugar syrup with the consistency of 2 1/2 thread.


    Immerse the pumpkin portions in sugar syrup and boil until the syrup will become thick again.


    Keep covered with a mesh, overnight.


    Drain the old sugar syrup and boil again in new sugar syrup till thick, add the drained pieces and reboil for 6 minutes.


    Then drain all the excess syrup and sprinkle essence and rose water.

    Cool the Petha Burfi completely and refrigerate.

    Your Petha Burfi is ready, Enjoy chilled Petha Burfi.

    Indian Sweet Dish - Pinnie

    Indian Sweet Dishes - Pinnie
    Ingredients for Pinnie:

    Wheat Flour (Atta) - 1/4 Kg

    Clarified Butter (Ghee) - 1/4 Kg

    Sugar (Chini) - 1/4 Kg powdered

    Milk (Doodh) - 1/4 cup

    Cardamom powder (Ilaichi)- 1 teaspoon

    Preparation Method for Pinnie:


    Melt ghee in a pan, add flour and cook on low flame, stir continuously, till light brown.


    When you can smell the aroma and it turns brown, remove from fire, and spread on a large wide shallow plate.


    Let it cool at room temperature, then sprinkle sugar along with cardamom and mix well to blend.


    Sprinkle milk, mix again then by taking some mixture pressing between palms to form tight fist-shaped pinnies.

    Your homemade Pinnie is ready, Enjoy your favorite Pinnie.

    Indian Sweet Dish - Rabri

    Indian Sweet Dishes - Rabri
    Ingredients for Rabri:

    Dry Milk Powder - 1 cup

    Powdered sugar - 1 cup

    Corn starch - 1 tablespoon

    Unsalted butter - 1/2 cup

    Heavy whipped cream - 1 cup

    Cardamom powder - 1 teaspoon

    Pistachio nuts -  2 tablespoons crushed

    Roasted Almonds - 2 tablespoon

    Preparation Method for Rabri:


    Sift the milk powder, sugar, and cornstarch together and mix well.


    Cut in the butter, it may resemble very fine crumbles.


    Add butter and whipped cream stirring and mixing well.


    Put the ingredients in a non-stick pan, cook on low heat.


    A thin skin of Malai will form on the top surface, keep folding it.


    Cook till it becomes thick or semi-solid consistency.


    Stir in cardamom, pistachio nuts, and almonds and turn off the heat.


    Your Rabri is ready, Let the Rabri cool completely, and refrigerate it to chill and enjoy chilled. 

    Indian Sweet Dish - Rasmalai

    Indian Sweet Dishes - Rasmalai
    Ingredients for Rasmalai:

    Paneer - 250 grams

    Sugar - 500 grams

    Milk - 1 Litre

    Cardomom Powder - 1/2 tsp

    Almonds - 2 Teaspoons

    Pistachios - 2 Teaspoons

    Saffron - Few strands

    Preparation Method for Rasmalai:


    Put  250 grams of sugar and water to boil.


    In another pan boil milk and balance sugar.


    Boil milk till it decreases to half of the original volume, then add sliced nuts, saffron, and cardamom.


    Make small balls of paneer and flatten it with palms to form patties, then gently leave it into the boiling water.


    Boil it for 15 minutes covered with a perforated lid or partially cover with a normal lid.


    Gently remove each rasmalai, drain water from it, and immerse it into boiled milk.


    Then boil for 5 minutes, take it off from fire and let it cool on room temperature.


    Refrigerate for 5-6 hours before serving.

    Your Rasmalai is ready, Enjoy chilled Rasmalai.

    Indian Sweet Dish - Sabudana (Sago) Kheer

    Indian Sweet Dishes - Sabudana (Sago) Kheer
    Ingredients for Sabudana Kheer:

    Sabudana (Sago) - 1 cup

    Sugar (Chini) - 1 cup

    Milk (Doodh) - 1 liter

    Cardamom (Hari illaichi) - 3 no's

    Saffron (Kesar) - A few strands

    Preparation Method for Sabudana Kheer:


    Take a bowl of water and soak the sabudana for 10 minutes.


    Then boil the milk along with sugar, and crushed cardamom.


    After draining the excess water from soaked sabudana add it to the boiling milk.


    Boil in water until the sabudana swells and turns translucent.


    After soaking the saffron in one tablespoon of cold water for 12 minutes, squeeze out the color from the flakes and add it to the boiling milk.

    Your Sabudana Kheer is ready, Enjoy hot Sabudana Kheer.

    Indian Sweet Dish - Sandesh

    Indian Sweet Dishes - Sandesh
    Ingredients for Sandesh:

    Paneer - 1/4 Kg

    Sugar - 1 cup

    Rosewater - 1 tablespoon

    Cardamom powder - 1/2 teaspoon

    Pistachios nuts - 2 tablespoons crushed

    Preparation Method for Sandesh:


    Combine the sugar and paneer, mash, and mix well.


    Heat the mixture and stir constantly until solidifies.


    Splash the rose water on it and remove it from heat.


    Divide the mixture into 6 portions and flatten into round shapes.


    Take two different plates for the cardamom and pistachios each.


    Dip each portion into both plates in turn so that the front of the Sandesh is coated with cardamom and pistachios.

    Your Sandesh is ready, Enjoy cold Sandesh.

    Indian Sweet Dish - Seviya Kheer

    Indian Sweet Dishes - Seviya Kheer
    Ingredients for Seviya Kheer:

    Seviya/Vermicelli - 1 cup

    Milk - 1/2 Litre

    Pure ghee - 2 tablespoon

    Sugar - 3/4 cup

    Almond - 1 tablespoon

    Cashewnuts - 2 tablespoon

    Raisin - 1 tablespoon

    Rosewater - 1 tablespoon

    Silver vark

    Preparation Method for Seviya Kheer:


    Break Seviya/Vermicelli into 3-4 cm long bits.


    Heat the ghee in a pan over medium heat and fry seviya till golden brown.


    Pour the milk stirring constantly bring to boil then add almonds and pistachios.


    Cook for about 20 minutes or until the milk is slightly thickened then add sugar.


    Cook for 5 minutes then cool to room temperature, add rose water, and chill.


    Stir well and garnish silver paper (vark) and halved cashew nuts.

    Your Seviya Kheer is ready, Enjoy chilled Seviya Kheer.

    Indian Sweet Dish - Shahi Tukra

    Indian Sweet Dishes - Shahi Tukra
    Ingredients for Shahi Tukra:

    Milk - 1/2 Litre.

    Bread Slices - 3 no's

    Condensed milk - 1Tin(80g)

    Cardamom  powder - 1/2 teaspoon

    Sugar - 1/2 cup

    Ghee - 2 tablespoon

    Saffron - A few strands

    Roasted Pistachios - 1 tablespoon

    Badam - 1 tablespoon

    Preparation Method for Shahi Tukra:


    Boil milk and add cardamom powder, sugar, and condensed milk till the milk reduced to half of its initial quantity and add saffron (soaked in 1 teaspoon of milk).


    Remove from heat and garnish with roasted pistachios and badam vertically slit, keep it aside to attain room temperature.


    By taking care not to brown them, roast bread slices until they turn crispy on a frying tawa by applying ghee evenly on both the surfaces of the bread.


    Then cut these bread slices into small cubes and add them to the milk and refrigerate for 2 hours.

    Your Shahi Tukra is ready, Enjoy chilled Shahi Tukra.

    Indian Sweet Dish - Shengdana Chikki

    Indian Sweet Dishes - Shengdana Chikki
    Ingredients for Shengdana Chikki:

    Groundnuts (Moongfali) - 1 cup  skinned, roasted

    Jaggery (Gud) - 3/4 cup

    Clarified butter (Ghee) - 2 tablespoon

    Preparation Method for Shengdana Chikki:


    Heat jaggery in 1/2 cup water till the syrup is hardball consistency.


    To test its consistency, put a drop in cold water, if the drop remains its good to go.


    Add ground nuts, mix well and grease board, and spread the above mixture.


    When sufficiently cool and hardened, roll it flat with a rolling pin and cut into square shapes.

    Your Shengdana Chikki is ready, Enjoy Shengdana Chikki.

    Indian Sweet Dish - Suji-ka-Halwa (Semolina Halwa)

    Indian Sweet Dishes - Suji Halwa (Semolina Halwa)
    Ingredients for Suji-ka-Halwa:

    Suji (Semolina) - Half cup

    Sugar (Chini) - Half cup

    Butter (Ghee) - Half cup

    Water (Pani) -  One and a half cup

    Almonds (Badam) - 4 nos sliced

    Raisins (Kishmish) - 1 Tablespoon

    Cardamoms (Ilaichi) - 4 nos

    Preparation Method for Suji-ka-Halwa:


    Boil sugar and water together for 5 minutes to form a syrup.


    Heat ghee on low flame until it melts completely then add suji, and stir studiously until the mixture turns golden in color, and ghee starts exuding from the sides of the pan.


    Then pour in the sugar syrup and stir briskly ensuring it gets completely blended with the semolina, add crushed cardamom seeds, almonds, and raisins and mix well to blend.

    Your Suji Halwa is ready, Enjoy hot Suji or Semolina Halwa.

    Indian Sweet Dish - Til Ke Laddoo

    Indian Sweet Dishes - Til Ke Laddoo
    Ingredients for Til Ke Laddoo:

    Sesame seeds (Til) - 40 gm

    Jaggery (Gud) - 50 gm

    Ghee - 1 tablespoon

    Preparation Method for Til Ke Laddoo:


    Lightly roast the sesame seeds.


    Melt the jaggery in a wide pan and then add the roasted sesame seeds to it.


    When the jaggery starts to stiffen up, take it down from fire and let it cool.


    Then grease your palms with some ghee and roll one tablespoon of the mixture into the shape of a ball.


    Roll the mixture in small biteable balls, while the mixture is still hot.

    Your Til-ke-Laddoo is ready, Enjoy when the Laddoo come to room temperature.

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