10 Easy Indian Sweet Recipes

Picture a rainbow of aromatic Indian sweets laid out before you, each one telling its own story of tradition and taste. You'll find that making these beloved desserts doesn't require hours in the kitchen or hard-to-find ingredients. Whether you're craving the nutty warmth of besan ladoo or the creamy comfort of rice kheer, these 10 recipes will show you just how accessible Indian sweets can be. Let's explore how you can create these treasured treats in your own kitchen—some in as little as 5 minutes.

Easy Besan Ladoo

Besan Ladoo is a classic Indian sweet made primarily from gram flour (besan) and ghee, popular during festivals and special occasions. This simple yet delicious dessert has been a staple in Indian households for generations, loved for its rich, nutty flavor and melt-in-your-mouth texture.

Making Besan Ladoo requires patience and attention, as the key lies in properly roasting the gram flour to achieve the perfect golden color and aromatic finish. While the recipe itself is straightforward, mastering the right consistency takes practice, but the end result is well worth the effort.

Ingredients:

• 2 cups gram flour (besan)
• 1 cup ghee
• 1 cup powdered sugar
• ½ teaspoon cardamom powder
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped almonds
• Pinch of salt

Begin by heating ghee in a heavy-bottomed pan over medium heat. Add the gram flour and continuously stir to prevent burning. Roast the flour for 12-15 minutes until it turns golden brown and releases a nutty aroma. The mixture should feel light and sandy in texture. Remove from heat and let it cool completely.

Once cooled, add the powdered sugar, cardamom powder, chopped nuts, and salt to the roasted flour. Mix thoroughly until well combined. Take small portions of the mixture and shape them into round balls by rolling between your palms. The warmth of your hands will help bind the mixture together. If the ladoos aren't holding shape, add a little more ghee.

For best results, ensure the roasted besan is completely cooled before adding sugar, or the sugar will melt and make the mixture too sticky. Store the ladoos in an airtight container at room temperature for up to 2 weeks, though they rarely last that long due to their irresistible taste.

15-Minute Rava Sheera

Rava Sheera is a beloved Indian dessert made primarily from semolina (rava), ghee, sugar, and milk. This quick and comforting sweet dish is commonly prepared during festivals, religious ceremonies, or as a breakfast treat in many Indian households.

The beauty of Minute Rava Sheera lies in its simplicity and the fact that it can be prepared in just minutes using basic pantry ingredients. The roasted semolina combined with the richness of ghee creates a smooth, pudding-like consistency that melts in your mouth.

Ingredients:

• 1 cup semolina (rava/sooji)
• 1 cup sugar
• 2 cups water
• 1 cup milk
• ½ cup ghee
• ¼ cup cashews
• ¼ cup raisins
• ½ teaspoon cardamom powder
• 2-3 strands saffron (optional)
• Pinch of salt

Heat ghee in a heavy-bottomed pan over medium heat. Add cashews and raisins, frying until golden brown. Remove the nuts and set aside. In the same ghee, add semolina and roast until it turns light golden and releases a nutty aroma, about 5-7 minutes. Meanwhile, combine water and milk in a separate container.

Add the milk-water mixture carefully to the roasted semolina, stirring continuously to avoid lumps. Once the liquid is absorbed, add sugar, cardamom powder, saffron, and salt. Continue stirring until the mixture thickens and starts leaving the sides of the pan. Add the fried nuts and raisins, mix well, and cook for another minute until the desired consistency is reached.

For best results, maintain medium heat throughout the cooking process and never stop stirring once the liquid is added. Using room temperature milk and water helps prevent lumps, and roasting the rava properly is crucial for the right texture and taste. The sheera should be slightly loose when served as it will thicken upon cooling.

Instant Rice Kheer

Rice Kheer is a beloved Indian dessert that has graced festive occasions and family gatherings for generations. This creamy rice pudding combines the richness of milk with the subtle flavors of cardamom and the sweetness of sugar, creating a comforting and indulgent treat.

This instant version of Rice Kheer maintains the authentic taste while significantly reducing the cooking time. By using pre-cooked or leftover rice, you can create this classic dessert in a fraction of the time it traditionally takes, making it perfect for unexpected guests or sudden sweet cravings.

Ingredients:

• 1 cup cooked rice
• 4 cups whole milk
• 1/2 cup sugar
• 4-5 cardamom pods, crushed
• 1/4 cup chopped nuts (almonds and pistachios)
• 2 tablespoons raisins
• 1/4 teaspoon saffron strands (optional)
• 1 tablespoon ghee

Begin by heating milk in a heavy-bottomed pan over medium heat. Once it starts to simmer, add the cooked rice and stir continuously to prevent the mixture from sticking to the bottom. Reduce heat to low and continue cooking until the milk reduces by about one-third and begins to thicken. Add sugar, crushed cardamom pods, and saffron if using. Cook for an additional 10-15 minutes, stirring occasionally, until the mixture reaches a creamy consistency.

In a small pan, heat ghee and lightly fry the nuts and raisins until the raisins plump up. Add this mixture to the kheer and stir well. Remove from heat and let it cool to room temperature. The kheer will continue to thicken as it cools.

For best results, use full-fat milk to achieve the desired creamy consistency. The kheer can be served either warm or chilled, and it will keep in the refrigerator for up to 3 days. If it becomes too thick upon cooling, simply add a splash of warm milk and stir before serving.

Quick Chocolate Barfi

Chocolate barfi is a modern twist on the traditional Indian milk-based sweet that combines the richness of khoya (reduced milk solids) with the indulgent taste of chocolate. This fusion dessert has gained popularity in recent years as it appeals to both traditional Indian sweet lovers and chocolate enthusiasts.

The beauty of chocolate barfi lies in its simplicity and quick preparation time, making it an excellent choice for festive occasions or when unexpected guests arrive. Unlike traditional barfi that requires constant stirring and monitoring, this version comes together in just about 30 minutes.

Ingredients:

• 2 cups khoya (mawa)
• 1 cup powdered sugar
• 1/2 cup cocoa powder
• 1/4 cup milk
• 2 tablespoons ghee
• 1 teaspoon cardamom powder
• 1/4 cup chopped nuts (almonds or pistachios)
• Silver varq (optional for decoration)

Grease a square baking dish with ghee and set aside. In a heavy-bottomed pan, crumble the khoya and heat it over medium flame. Add ghee and stir continuously until the khoya becomes soft and slightly warm. Add the powdered sugar and cocoa powder, mixing well to ensure no lumps remain. Continue cooking while stirring constantly until the mixture starts leaving the sides of the pan and forms a soft dough-like consistency. Add cardamom powder and mix well.

Transfer the mixture to the greased dish and spread evenly using a spatula. Sprinkle chopped nuts on top and press them gently into the surface. If using silver varq, place it on top now. Allow the barfi to cool completely at room temperature for about 2-3 hours or refrigerate for 1 hour until firm.

For best results, store the chocolate barfi in an airtight container in the refrigerator where it will stay fresh for up to a week. When cutting the barfi, use a sharp knife and wipe it clean between cuts to achieve neat squares. If khoya isn't available, you can substitute it with milk powder mixed with heavy cream, though the texture may vary slightly from the traditional version.

3-Ingredient Coconut Ladoo

Coconut Ladoo is a traditional Indian sweet made primarily from fresh or desiccated coconut, condensed milk, and sugar. This delightful treat is often prepared during festivals and special occasions, particularly during Diwali and Ganesh Chaturthi, though it's simple enough to make any time of the year.

The beauty of Coconut Ladoo lies in its simplicity and versatility. While the basic recipe requires just a few ingredients, variations can include cardamom, saffron, or nuts to enhance the flavor profile. The finished ladoos have a soft, melt-in-your-mouth texture with a rich coconut flavor that makes them irresistible.

• 2 cups desiccated coconut
• 1 cup condensed milk
• ¼ cup powdered sugar
• ½ teaspoon cardamom powder
• 2 tablespoons ghee
• Extra desiccated coconut for coating

Heat a heavy-bottomed pan over medium heat and add the desiccated coconut. Dry roast it for 2-3 minutes until it becomes slightly warm but not brown. Add the condensed milk and ghee, stirring continuously to prevent sticking. Cook the mixture for 5-7 minutes until it starts to leave the sides of the pan and forms a soft dough-like consistency.

Remove from heat and add the powdered sugar and cardamom powder. Mix well and let it cool until comfortable to handle. Once cooled, take small portions of the mixture and roll them into smooth balls. Roll these balls in extra desiccated coconut to coat them evenly.

For best results, ensure the coconut mixture is properly cooled before shaping into balls, as hot mixture can be difficult to handle and may not hold shape. Store the ladoos in an airtight container at room temperature for up to a week, or refrigerate for extended shelf life. If the mixture becomes too dry while rolling, you can add a few drops of milk to achieve the right consistency.

Simple Sooji Halwa

Sooji Halwa is a classic Indian dessert made from semolina (sooji), ghee, sugar, and nuts. This comforting sweet dish is often prepared during festivals, special occasions, or as a quick dessert when unexpected guests arrive. The golden-brown, aromatic halwa has a rich texture and melts in your mouth.

The beauty of Sooji Halwa lies in its simplicity and the care taken to roast the semolina to perfection. The process of slow-roasting the sooji in ghee releases a nutty aroma and creates the signature grainy yet smooth consistency that makes this dessert so beloved in Indian households.

Ingredients:

• 1 cup semolina (sooji)
• 1/2 cup ghee
• 3/4 cup sugar
• 2.5 cups water
• 1/4 cup mixed nuts (almonds, cashews)
• 1/4 teaspoon cardamom powder
• 2-3 strands saffron (optional)
• Raisins for garnishing

Begin by heating ghee in a heavy-bottomed pan over medium heat. Add the semolina and roast it continuously, stirring frequently to ensure even browning. This process takes about 8-10 minutes until the sooji turns light golden brown and releases a nutty aroma. While roasting the sooji, heat water in a separate pot and add sugar to create a simple syrup.

Once the semolina is properly roasted, carefully add the hot sugar syrup to the pan. Be cautious as the mixture will splutter. Add the cardamom powder, saffron, and chopped nuts. Stir continuously to prevent lumps from forming. As the mixture thickens and starts leaving the sides of the pan, lower the heat and cook for another 2-3 minutes until the desired consistency is achieved.

For the best results, use quality ghee and maintain medium heat throughout the cooking process. The halwa should be neither too dry nor too wet – it should have a smooth, flowing consistency when hot and set slightly when cooled. Store any leftover halwa in an airtight container at room temperature for up to 2 days, though it's best enjoyed fresh and warm.

Microwave Kalakand

Kalakand is a beloved Indian milk-based sweet that traditionally requires hours of careful cooking and constant stirring. This microwave version delivers the same rich, grainy texture and sweet flavor in a fraction of the time, making it perfect for busy home cooks who crave authentic Indian desserts.

This quick recipe transforms condensed milk and paneer into soft, fudgy squares that melt in your mouth. The addition of cardamom gives it that classic Indian dessert aroma, while the garnish of pistachios adds both visual appeal and a delightful crunch to every bite.

• 2 cups paneer (fresh Indian cottage cheese)
• 1 can (14 oz) sweetened condensed milk
• ¼ cup milk powder
• ½ teaspoon cardamom powder
• ¼ cup chopped pistachios
• 2 tablespoons ghee (for greasing)
• Pinch of saffron strands (optional)

Grease a microwave-safe dish with ghee and set aside. In a large microwave-safe bowl, crumble the paneer until it becomes fine and uniform. Add the condensed milk and milk powder, mixing well until completely combined. Add the cardamom powder and mix again. Microwave the mixture on high for 2 minutes, then remove and stir well. Continue this process of microwaving and stirring in 1-minute intervals for approximately 6-8 minutes total, or until the mixture starts leaving the sides of the bowl and becomes thick.

Transfer the mixture to the greased dish and spread it evenly. Sprinkle chopped pistachios on top and gently press them into the surface. Allow it to cool completely at room temperature for about 2 hours, then refrigerate for at least 4 hours or overnight. Once set, cut into diamond or square shapes.

For best results, use fresh homemade paneer as it yields a smoother texture. The cooking time may vary depending on your microwave's power, so watch carefully for signs of the mixture thickening and leaving the sides of the bowl. 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.

No-Cook Dates Roll

No-Cook Dates Roll is a delightful Indian sweet that combines the natural sweetness of dates with nuts and aromatic spices. This traditional confection requires no cooking or baking, making it perfect for quick preparation during festivals or when unexpected guests arrive.

The beauty of this recipe lies in its simplicity and versatility. While dates form the base, you can experiment with different nuts and dry fruits to create your own unique version. These rolls can be stored for weeks when properly refrigerated, making them an excellent make-ahead dessert option.

Ingredients:

• 2 cups pitted dates
• 1 cup mixed nuts (almonds, cashews, pistachios)
• ½ cup desiccated coconut
• 1 teaspoon cardamom powder
• 2 tablespoons ghee
• Extra desiccated coconut for coating

Instructions:

Grind the dates in a food processor until they form a sticky paste. If the dates are too dry, add a teaspoon of ghee to help with the grinding process. Separately, crush the mixed nuts into small pieces, either by hand or using quick pulses in a grinder. Mix the ground dates, crushed nuts, desiccated coconut, and cardamom powder in a large bowl. Add the remaining ghee and knead the mixture until it forms a smooth, pliable dough.

Divide the mixture into equal portions and roll each portion into a cylindrical shape about 1 inch in diameter. Roll these cylinders in extra desiccated coconut until fully coated. Wrap each roll in plastic wrap or parchment paper and refrigerate for at least 2 hours to firm up.

Storage Tip: Keep these date rolls in an airtight container in the refrigerator for up to 3 weeks. When serving, slice them into 1-inch pieces. If the rolls become too firm, let them sit at room temperature for 10 minutes before slicing. For better texture, avoid using dates that are too dry or old, as they won't bind well with other ingredients.

Quick Mango Phirni

Mango Phirni is a luxurious Indian dessert that combines the richness of rice pudding with the sweet, tropical flavor of mangoes. This creamy dessert originated in North India but has become popular throughout the subcontinent, especially during the mango season.

This quick version of Mango Phirni maintains the authentic taste while significantly reducing the traditional cooking time. The combination of ground rice, milk, and fresh mango pulp creates a silky smooth texture that melts in your mouth, making it perfect for special occasions or as a refreshing summer dessert.

• 1/2 cup basmati rice, soaked for 30 minutes
• 4 cups full-fat milk
• 2 ripe mangoes, pulped
• 1/2 cup sugar
• 1/4 teaspoon cardamom powder
• Handful of pistachios, chopped
• Handful of almonds, sliced
• Saffron strands (optional)
• Pinch of salt

Drain the soaked rice and grind it to a fine paste using minimal water. In a heavy-bottomed pan, bring the milk to a boil, then reduce heat to medium-low. Add the ground rice paste gradually while stirring continuously to prevent lumps from forming. Cook the mixture for 15-20 minutes until it thickens and the rice is fully cooked.

Once the mixture has thickened, add sugar, cardamom powder, and a pinch of salt. Stir well until the sugar dissolves completely. Remove from heat and let it cool to room temperature. Once cooled, fold in the mango pulp gently until well combined. Transfer to serving bowls and refrigerate for at least 2 hours.

When preparing Mango Phirni, ensure the mangoes are perfectly ripe for the best flavor. Avoid using canned mango pulp as it may contain added sugars and preservatives that can alter the authentic taste. The dessert can be stored in the refrigerator for up to 2 days, but the texture is best when consumed within 24 hours. If the mixture becomes too thick after refrigeration, simply stir in a little cold milk before serving.

5-Minute Gulkand Peda

Gulkand Peda is a delightful Indian sweet that combines the rich, creamy texture of milk solids with the aromatic essence of rose preserves (gulkand). This quick version takes only minutes to prepare, making it perfect for festive occasions or when you're craving something sweet without spending hours in the kitchen.

Traditional peda typically requires hours of cooking and reducing milk, but this instant version uses milk powder as a base, making it accessible to home cooks while maintaining the authentic taste and texture. The addition of gulkand adds a unique rose flavor that elevates this sweet beyond ordinary milk-based confections.

Ingredients:

• 2 cups milk powder
• 1/2 cup condensed milk
• 4 tablespoons gulkand (rose petal preserve)
• 2 tablespoons ghee
• 1/4 teaspoon cardamom powder
• Dried rose petals for garnish (optional)
• Pistachios for garnish (optional)

Heat ghee in a non-stick pan over medium heat. Add milk powder and condensed milk, stirring continuously to prevent lumps from forming. Continue cooking the mixture for 3-4 minutes until it starts to thicken and leaves the sides of the pan. Add gulkand and cardamom powder, mixing well until the mixture forms a soft dough-like consistency that doesn't stick to the pan.

Remove from heat and let the mixture cool slightly until it's comfortable to handle. Divide the mixture into small portions and shape them into round, flat discs. Create a small depression in the center of each peda using your thumb or the back of a small spoon. Garnish with dried rose petals and chopped pistachios if desired.

For best results, ensure the milk powder is fresh and free from moisture. Store the pedas in an airtight container at room temperature for up to a week, or refrigerate for extended shelf life. If the mixture becomes too dry while shaping, add a few drops of milk to achieve the right consistency, and if it's too sticky, add a little more milk powder.