3 Indian Sweets You Can Make Under 10 Minutes

3 Indian Sweets You Can Make Under 10 Minutes

Indian sweets are popular around the world. This is because we Indians have been making them for thousands of years, perfecting their technique and flavor. But what if you wanted to try your hand at making some treats from India on a weeknight? You don’t even have to leave your kitchen! These recipes are quick and easy, but they’re also absolutely delicious.

Jalebi

Jalebi, a popular Indian sweet made of flour and sugar, is deep fried in hot oil then served with a sweet syrup. The batter for jalebi is prepared by adding maida (plain flour), yogurt—and sometimes spices such as cardamom or saffron—to form sticky dough that can be shaped into long coils before being cooked.

The mixture is then poured into hot oil, which has been heated to between 250 and 350 degrees Fahrenheit.

Jalebis are best enjoyed when they have cooled in the syrup for a few minutes.

Mysore Pak

Mysore Pak is a popular Indian sweet of khoya (evaporated milk), ghee, and sugar. This dessert originated in the southern states of India, but it has now become very popular all over the country.

It’s a simple recipe to try out if you’re looking for something quick and easy to make!

Coconut Burfi

Coconut Burfi is a delicious sweet from the Indian subcontinent. It’s made with coconut, sugar, and ghee (a type of clarified butter). You can easily make this in less than 10 minutes!

Coconut burfi is a popular sweet in India and Pakistan. If you’ve ever had it before, then you know how delicious it can be!

Try these recipes on a busy weeknight.

These recipes are easy to make, and you can be done with them in about 10 minutes. All ingredients are basic: flour, sugar, vegetables, and fruits. And they’re all delicious! The best part is that they’re Indian sweets—you know how we love our sweets here in India.

You’ll need a little more time for the gulab jamun recipe than for the other two; however, it’s still a breeze compared to most Indian desserts (which take hours).

Conclusion

These recipes are perfect if you’re looking for a way to end your busy day with something sweet. They can be made in under 10 minutes, and they taste delicious. So give them a try on your next weeknight!

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Mango phirni

Ingredients required
Rice 100 gm (raw)
Ripe Mango 2-3 nos. (1 cup pulp)
Full fat milk 1 litre
Sugar 100 gm or as per taste
Elaichi powder a pinch
Almonds (chopped) 1 tbsp
Cashew nuts (chopped) 1 tbsp
Pistachios (chopped) 1 tbsp
Salt a pinch
For garnish
Ripe mango slices
Fresh mint sprigs

How to make Mango Phirni:
Wash the rice a couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
Cut the mangoes and remove the flesh and transfer them to the grinding jar to make a puree.
Once the rice is completely dried, transfer to a mixer grinder and grind to a coarse texture, make sure not to grind too much. Further, soak the grounded rice in milk, take 200 ml milk from the 1 litre, and keep the remaining 800 ml milk for making the phirni.
Set a heavy bottom vessel on medium heat, add the remaining 800 ml of full-fat milk, stir and bring to a light simmer.
Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, and cook for 10 minutes on medium flame while stirring in short intervals. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
Once the phirni starts to thicken, lower the flame and stir continuously, cook until the rice grains are cooked.
Once the phirni is thickened, add the mango puree, and chopped nuts and stir well.
Taste for the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium-low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.
Finish with a pinch of salt and stir well.
Transfer immediately in a sakora/kullhad to set, make sure the phirni is warm enough while setting in the sakora/kullhad.
Set in the fridge for a minimum of 3-4 hours or overnight. Once set, remove and serve chilled with some mango pieces as a garnish and a few fresh mint leaves.