10 Easy Indian Dessert Recipes

When your friend raves about her homemade Besan Ladoo that took just 5 minutes in the microwave, you'll want to know her secret. Traditional Indian desserts often seem intimidating, with their complex techniques and long cooking times. But you'll discover that making these sweet treats doesn't require hours in the kitchen or professional expertise. From quick-set Coconut Barfi to instant Kalakand, these 10 recipes will transform you into a confident Indian dessert maker, starting with the simplest techniques.

5-Minute Microwave Besan Ladoo

Besan ladoo is a beloved Indian sweet that traditionally requires patience and careful roasting of gram flour over a stovetop. This microwave version delivers the same delicious results in a fraction of the time, making it perfect for busy home cooks or last-minute sweet cravings.

The key to perfect microwave besan ladoo lies in achieving the right roasted aroma and texture of the gram flour. While the traditional method can take up to 30 minutes of continuous stirring, this microwave version cuts down the time to just a few minutes while maintaining the authentic taste and texture.

Place besan and ghee in a microwave-safe bowl and mix well. Microwave the mixture in 1-minute intervals, stirring thoroughly between each interval, for approximately 3-4 minutes total or until the besan turns golden brown and gives off a nutty aroma. Let the mixture cool until it's warm to touch.

Add the powdered sugar, cardamom powder, and salt to the roasted besan mixture. Mix well until everything is thoroughly combined. If using cashews, fold them in at this stage. Take small portions of the mixture and shape them into round balls while it's still warm. The mixture should be warm enough to shape but not hot.

For best results, roast the besan evenly by spreading it in a thin layer in the microwave-safe bowl. If the ladoo mixture becomes too dry to shape, add a teaspoon of warm ghee. Conversely, if it's too wet, add more roasted besan. Store the ladoos in an airtight container at room temperature for up to 2 weeks.

• 2 cups besan (gram flour)
• 1/2 cup ghee (clarified butter)
• 1 cup powdered sugar
• 1/4 teaspoon cardamom powder
• 12-15 cashews, chopped (optional)
• A pinch of salt

No-Cook Mango Phirni

Mango Phirni is a delightful no-cook variation of the traditional Indian rice pudding, perfect for hot summer days when you want to avoid standing over a stove. This creamy, chilled dessert combines the sweetness of ripe mangoes with the richness of condensed milk and the subtle texture of ground rice, creating a refreshing treat that's both elegant and easy to prepare.

Unlike traditional phirni that requires slow cooking of rice and milk, this version uses pre-ground rice powder and requires no heating, making it an ideal dessert for busy days or when you're entertaining guests. The natural sweetness of mangoes eliminates the need for additional sugar, while the ground rice provides the signature phirni consistency.

Ingredients:

• 2 ripe mangoes, pulped
• 1 cup rice powder
• 1 can (400ml) sweetened condensed milk
• 2 cups whole milk
• 1/2 teaspoon cardamom powder
• 1/4 cup pistachios, chopped
• Saffron strands (optional)
• Dried rose petals for garnish (optional)

Simply blend the mango pulp with condensed milk until smooth. In a separate bowl, mix the rice powder with whole milk, ensuring there are no lumps. Combine both mixtures and add cardamom powder, stirring well until everything is perfectly incorporated. Pour into serving bowls and refrigerate for at least 4 hours or overnight until set.

When the phirni has set, garnish with chopped pistachios, saffron strands, and dried rose petals if using. The dessert should have a smooth, pudding-like consistency that's firm enough to hold its shape when scooped.

For best results, use Alfonso mangoes when in season, as they provide the richest flavor and color. If using store-bought mango pulp, reduce the condensed milk slightly as the pulp often contains added sugar. The dessert can be stored in the refrigerator for up to 3 days, but the texture is best within the first 24 hours of preparation. Always serve chilled and stir well before dividing into portions if making ahead of time.

Quick Rice Kheer in Instant Pot

Rice Kheer is a beloved Indian dessert that transforms simple ingredients into a luxurious pudding. This creamy, aromatic dessert combines rice, milk, and sugar with cardamom and nuts to create a comforting treat that's perfect for any occasion.

Making Rice Kheer in an Instant Pot significantly reduces cooking time while maintaining the authentic taste and texture of traditionally prepared kheer. This modern approach eliminates the need for constant stirring and monitoring, making it an ideal recipe for busy home cooks.

• 1 cup basmati rice
• 6 cups whole milk
• ½ cup sugar
• 4-5 green cardamom pods, crushed
• ¼ cup almonds, sliced
• ¼ cup pistachios, chopped
• 2 tablespoons raisins
• Pinch of saffron strands (optional)
• 1 tablespoon ghee

Rinse the rice thoroughly until water runs clear. Set Instant Pot to sauté mode and add ghee. Once hot, add rice and sauté for 2 minutes. Add milk, cardamom pods, and saffron if using. Close the lid and set to pressure cook on high for 20 minutes. Once done, allow natural pressure release for 10 minutes, then release remaining pressure manually.

Open the lid and switch to sauté mode. Add sugar and stir continuously until the kheer reaches desired consistency. The pudding will continue to thicken as it cools. Add half the nuts and raisins, reserving the rest for garnish.

For best results, serve the kheer either warm or chilled, and remember that it will thicken considerably upon cooling. If it becomes too thick, thin it out with warm milk. Store leftovers in an airtight container in the refrigerator for up to 3 days, though the nuts may soften over time. For a richer version, replace 2 cups of whole milk with heavy cream.

3-Ingredient Coconut Barfi

Coconut Barfi is a beloved Indian sweet that perfectly balances rich coconut flavor with smooth, melt-in-your-mouth texture. This traditional dessert is often prepared during festivals and special occasions, though its simplicity makes it suitable for any time you're craving something sweet.

This version of Coconut Barfi requires minimal ingredients and can be prepared in under 30 minutes, making it an ideal choice for both beginners and experienced cooks. The key to perfect Barfi lies in achieving the right consistency during the cooking process and allowing proper time for setting.

Ingredients:

• 2 cups freshly grated coconut
• 1 cup condensed milk
• ½ cup powdered sugar
• ¼ teaspoon cardamom powder
• 2 tablespoons ghee
• A few strands of saffron (optional)
• 8-10 pistachios, chopped for garnishing

Start by heating ghee in a heavy-bottomed pan over medium heat. Add the grated coconut and roast it until it becomes slightly golden and aromatic, stirring continuously to prevent burning. Add condensed milk and powdered sugar to the pan, continuing to stir the mixture.

When the mixture starts to thicken, add cardamom powder and saffron if using. Keep stirring the mixture until it starts leaving the sides of the pan and forms a soft mass that doesn't stick to your spoon. This usually takes about 15-20 minutes. Transfer the mixture to a greased plate or tray lined with parchment paper, spread it evenly to your desired thickness, and garnish with chopped pistachios. Allow it to cool completely at room temperature for about 2-3 hours before cutting into diamond or square shapes.

For best results, use fresh coconut rather than desiccated coconut, as it provides better texture and flavor. If the mixture becomes too dry while cooking, add a tablespoon of warm milk to adjust the consistency. Store the Barfi in an airtight container at room temperature for up to a week, or refrigerate for extended shelf life of up to two weeks.

Easy Bread Gulab Jamun

Bread Gulab Jamun is a simplified version of the traditional Indian dessert that typically requires khoya (dried milk solids). This variation uses bread as the main ingredient, making it accessible to home cooks who may not have access to specialized Indian ingredients.

This quick and easy dessert captures the essence of classic gulab jamun – soft, syrup-soaked balls with a melt-in-your-mouth texture. While purists might prefer the traditional version, this bread-based alternative delivers similar satisfaction with significantly less effort and preparation time.

Remove the crusts from the bread slices and crumble them finely. Add milk gradually while kneading the bread into a smooth dough. Mix in the all-purpose flour to bind the mixture. Shape the dough into small, smooth balls about the size of a golf ball, ensuring there are no cracks. Heat oil in a deep pan over medium heat.

Simultaneously, prepare the sugar syrup by combining sugar and water in a separate pan. Add cardamom pods, rose water, and saffron if using. Bring to a boil and simmer until slightly sticky. Keep the syrup warm. Deep fry the bread balls in medium-hot oil until they turn golden brown, maintaining a consistent temperature to ensure even cooking. Immediately transfer the fried balls to the warm sugar syrup and let them soak for at least 30 minutes.

Ingredients:

• 8 white bread slices
• 2 tablespoons milk
• 2 tablespoons all-purpose flour
• Oil for deep frying
• 2 cups sugar
• 1 cup water
• 4 cardamom pods
• 1 teaspoon rose water
• Few strands of saffron (optional)

Pro tip: The oil temperature is crucial for perfect gulab jamuns – if it's too hot, the outside will brown quickly while the inside remains raw, and if too cool, the balls will become soggy with oil. Test the oil by dropping a small piece of dough – it should rise to the surface gradually, not immediately. Also, avoid overcrowding the pan while frying to maintain consistent oil temperature.

15-Minute Vermicelli Payasam

Vermicelli Payasam is a quick and delightful South Indian dessert that combines roasted vermicelli noodles with sweetened milk and aromatic cardamom. This traditional sweet dish is commonly prepared during festivals, special occasions, or as a comforting dessert after meals.

Unlike many Indian desserts that require hours of preparation, Minute Vermicelli Payasam can be made in under 30 minutes while maintaining its authentic taste and creamy texture. The dish gets its rich flavor from ghee-roasted vermicelli and its signature creamy consistency from full-fat milk.

• 1 cup vermicelli (thin)
• 4 cups whole milk
• ½ cup sugar
• 2 tablespoons ghee
• 4-5 cardamom pods, crushed
• ¼ cup cashews
• ¼ cup raisins
• Pinch of saffron (optional)

Heat ghee in a heavy-bottomed pan and roast the vermicelli until golden brown. Add cashews and raisins, roasting them until the cashews turn light golden and raisins plump up. Pour in the milk and bring it to a boil, then reduce heat and simmer until the vermicelli becomes soft and the milk starts to thicken slightly. Add sugar and crushed cardamom, stirring continuously until the sugar dissolves completely. Continue cooking on low heat for 5-7 minutes until the payasam reaches a creamy consistency.

The secret to perfect Vermicelli Payasam lies in the milk-to-vermicelli ratio and cooking temperature. Always use full-fat milk for richness, and avoid rushing the cooking process by keeping the heat low after adding milk. The payasam will continue to thicken as it cools, so turn off the heat when it's slightly thinner than your desired consistency.

Simple Sooji Halwa

Sooji Halwa is a cherished Indian dessert made from semolina, ghee, and sugar, known for its rich, buttery taste and soft, grainy texture. This traditional sweet dish is commonly prepared during festivals, special occasions, or as a comforting treat on cold winter days.

The beauty of Sooji Halwa lies in its simplicity and the minimal ingredients required to create this delectable dessert. When cooked properly, the semolina transforms into a golden-brown, aromatic confection that melts in your mouth while maintaining its characteristic granular consistency.

Ingredients:

• 1 cup semolina (sooji/rava)
• 1/2 cup ghee
• 3/4 cup sugar
• 2.5 cups water
• 1/4 cup mixed nuts (almonds, cashews)
• 1/4 teaspoon cardamom powder
• A few strands of saffron (optional)

Begin by heating ghee in a heavy-bottomed pan over medium heat. Add semolina and roast it continuously, stirring frequently to ensure even browning. This process takes about 8-10 minutes until the semolina turns golden brown and releases a nutty aroma. Simultaneously, in a separate pot, bring water to a boil with saffron strands if using.

Once the semolina is properly roasted, add the chopped nuts and continue to stir for another minute. Carefully add the boiling water to the roasted semolina mixture – be cautious as it will splutter. Reduce heat to low, add sugar and cardamom powder, and keep stirring until the mixture thickens and starts leaving the sides of the pan. The halwa is ready when it forms a soft, cohesive mass.

For best results, use a heavy-bottomed pan to prevent the halwa from burning, and never skip the roasting process as it's crucial for developing the right flavor and texture. The halwa should be served hot or warm, as it tends to become firm when cool. If it becomes too thick, add a little hot water and mix well to achieve the desired consistency.

Instant Kalakand With Condensed Milk

Kalakand is a beloved Indian milk-based dessert known for its soft, grainy texture and rich, sweet taste. Traditionally, it requires hours of slow cooking and constant stirring, but this instant version using condensed milk delivers similar results in a fraction of the time.

This modern take on Kalakand maintains the authentic taste while simplifying the process significantly. The dessert has a fudge-like consistency and is typically garnished with chopped nuts, making it perfect for festivals, celebrations, or as a sweet ending to any meal.

Ingredients:

• 2 cans (400g each) sweetened condensed milk
• 500g paneer (fresh Indian cottage cheese)
• 1/4 cup milk powder
• 1/2 teaspoon cardamom powder
• 2 tablespoons ghee (clarified butter)
• Pistachios and almonds for garnishing
• Pinch of saffron strands (optional)

Grease a square baking dish with ghee and set aside. In a non-stick pan, crumble the paneer until it becomes very fine in texture. Add condensed milk and milk powder to the pan, mixing well to combine all ingredients. Cook the mixture over medium heat, stirring continuously to prevent sticking. When the mixture starts leaving the sides of the pan and forms a soft dough-like consistency (approximately 10-12 minutes), add cardamom powder and ghee.

Transfer the mixture to the greased baking dish and spread it evenly. Smooth the top with the back of a spoon and garnish with chopped nuts. Allow it to cool completely at room temperature for about 2 hours, then refrigerate for at least 4 hours or overnight until set firm.

For best results, use fresh homemade paneer as it yields a softer texture. The mixture should be stirred continuously to prevent burning and ensure even cooking. Store the Kalakand in an airtight container in the refrigerator for up to a week, though it's best consumed within 3-4 days for optimal taste and texture.

Quick Dates and Nuts Roll

Dates and Nuts Roll is a popular Indian sweet that requires no cooking and can be prepared in minutes. This delightful dessert combines the natural sweetness of dates with the crunch of nuts, making it a healthy alternative to traditional sugar-laden sweets.

This recipe has been passed down through generations and is often prepared during festivals or as a quick snack. The best part about this dessert is that it can be stored for weeks when kept in an airtight container, making it perfect for advance preparation or gifting.

Ingredients:

• 2 cups pitted dates
• 1 cup mixed nuts (almonds, cashews, pistachios)
• 1/4 cup desiccated coconut
• 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon cardamom powder
• Additional desiccated coconut for coating

Grind the dates into a smooth paste using a food processor. In a separate grinder, coarsely grind the mixed nuts. Mix the date paste, ground nuts, desiccated coconut, ghee, and cardamom powder in a large bowl. Knead the mixture well until it forms a smooth, pliable dough. Divide the mixture into equal portions and roll each portion into a cylindrical shape. Roll these cylinders in desiccated coconut to coat them evenly.

Wrap each roll in parchment paper or plastic wrap and refrigerate for at least 2 hours until firm. Once firm, cut into desired sizes using a sharp knife.

For best results, use fresh, soft dates that are easily mashable. If the dates are too dry, soak them in warm water for 30 minutes before grinding. The rolls can be stored in an airtight container in the refrigerator for up to 3 weeks, making them an excellent make-ahead dessert option.

4-Ingredient Mango Kulfi

Mango Kulfi is a traditional Indian frozen dessert that captures the essence of ripe, sweet mangoes in a creamy, dense confection. Unlike regular ice cream, kulfi has a distinctive texture due to the slow cooking process of milk and the absence of artificial stabilizers or emulsifiers.

This homemade version brings together the rich taste of reduced milk with the tropical sweetness of mangoes, creating a dessert that's perfect for hot summer days. The preparation method, though time-consuming, results in a smoother, more flavorful treat than store-bought alternatives.

• 4 cups whole milk
• 1 cup heavy cream
• ½ cup sugar
• 2 cups ripe mango pulp
• ¼ cup condensed milk
• ½ teaspoon cardamom powder
• ¼ cup chopped pistachios
• Pinch of saffron strands (optional)

Start by heating the whole milk in a heavy-bottomed pan over medium heat. Stir continuously while the milk reduces to half its original volume, which typically takes 25-30 minutes. Add sugar and continue stirring until completely dissolved. Remove from heat and let it cool to room temperature.

In a separate bowl, blend the mango pulp until smooth, then mix it with the reduced milk, heavy cream, condensed milk, and cardamom powder until well combined.

Pour the mixture into kulfi molds or small plastic cups. Add chopped pistachios and saffron strands if using. Cover with aluminum foil and insert popsicle sticks through the center. Freeze for at least 6-8 hours or overnight until completely set.

For best results, remove the kulfi from the freezer 5-10 minutes before serving to allow slight softening. If using traditional kulfi molds, dip them briefly in warm water to help release the dessert. The mixture can also be frozen in a large container and scooped out like ice cream, though this isn't traditional. Ensure your mangoes are perfectly ripe for the best flavor, and avoid using fibrous mangoes as they can affect the smooth texture of the kulfi.