Sweet Sevaiyaan is a quick dessert with Sev and Jaggery, a little different variation that the typical milk based recipes.

Sweet Sevaiyaan is a quick dessert that’s easy to make and versatile as it can be served for a simple weeknight dessert as well as a fancy dinner! Typically Sev is most commonly made with milk and sugar. In this recipe, we will keep it dry and sweeten it with Gud/Jaggery.  This dish is also known as Kimami or Kiwami Seviyaan.

The roasting of the sev in ghee gives it a nutty flavor, the gud makes it sweet with an earthiness and the nuts on top give it the crunch it needs.  The secret to this recipe is the water to sev ratio. Just like rice, we want just enough to cook it, but not make it mushy. Each sev needs to be separate and not stick together in big lumps. This recipe has the perfect proportion to get it right every time!

This is a great budget friendly and beginner recipe, check it out.

Makes: 4-6 servings

Time: 20 mins 

Ingredients:

• To give it some richness, you can top it with Malai as shown in the pictures.  You can also use melted/heated mawa. Or if you are in a hurry just breakup a piece of barfi/khalakand and sprinkle on top!
• Since we are using gud, the final dish color will depend on how dark it is. When buying gud, you can get the powdered version so its easy to measure and use. Sometimes the blocks of gud are hard to break.
• For other simple dessert ideas, check out more recipes in the Sweets Section.

Sweet Coconut Plantain has few ingredients and easy to make, try this simple dessert today!

Sweet coconut plantains is a simple and quick dessert to make with very few ingredients.  This is actually a popular dish in the East Coast of Africa especially during Ramadan time.  Especially around the coastal cities where you can get fresh coconut. It is made with yellow ripe plantains (not regular bananas), cooked in coconut milk and flavored with aromatic crushed cardamom.  In the local language Swahili this dish is called Ndizi za naazi (plantains in coconut) or Ndizi Tamu (sweet plantains).

Growing up this was one of my favorites, the smell when this was cooking would take over the kitchen!  Soft yummy plantains, covered in a sweet coconut sauce; its simply yummy.  I did not realize how easy it is to make till I was much older.  This is a nice simple recipe, with only 4 ingredients, cooks quickly in just 15 mins making it a perfect beginners dessert option.

Lets get started!

Makes: 4 servings

Time: 20 mins

Ingredients:

• This is the basic recipe, if you want to take it up a notch, you can add some saffron and garnish with chopped nuts to give it a nice crunch. 
• You can also add a scoop of vanilla ice cream on top
• This recipe is perfect for warm spices, you can add Cinnamon and nutmeg powder as well if you like.
• If you are not using a non stick pan, then first lay the plantain peels at the bottom of the pan and lay the plantains on top. At the end remove the peels before serving. The peels will protect the plantains from burning and sticking to the pan.
• For other simple dessert ideas, check out more recipes in the Sweets Section.

Kaimati, crispy crunchy on the outside and soft on the inside, coated in a sweet saffron syrup. 

Kaimati is a popular dessert made on the East Coast of Africa in Muslim households especially during Ramadan.  Kaimati is a take on the Arabic dish Luqaimat. Small donut holes like balls are perfectly crispy on the outside and soft on the inside, enveloped in a sweet saffron flavored syrup.  This is a nice dessert that’s enjoyed hot right as its ready!

The secret to the perfect Kaimati is that it should be crispy on the outside and soft inside. Also the sugar syrup should be just enough to coat the outside; if it soaks all the way in it gets soggy. The mixture is not as dry as a dough or thin like a batter, it should be mixed well until a smooth sticky mixture is ready.

This is a good beginners recipe, check it out.

Makes: approx  12-15 small Kaimati’s (size of donut holes)

Time: 50 mins

Ingredients for the Kaimati mixture:

• Small melon baller or rounded measuring spoons work well to drop same size round balls in the oil.
• Be sure to whip the mixture really well and its very smooth with no lumps. the more its whipped the better.
• For other simple dessert ideas, check out more recipes in the Sweets Section.

A bite of the sweet Malindi Halwa with a sip of strong Kahawa (cofee); a perfect dessert that reminds me of vacationing in Malindi! Similar to Omani, Karachi or Bombay Halwa, it is loaded with almonds, flavored with cardamom, with a deep orangish red Saffron color.

If you are from East Africa, you know THE Malindi Halwa!  Malindi is a small beachtown on the eastern coast of Kenya and there is a specific store that sells this Halwa.  The same store has been in the same location for decades passed on to generations with the same exact consistent quality and recipe.  Over time, it has taken on the name of the city and become Malindi Halwa. It is common to stop over to the store and sit for a bite of the halwa and a small cup of strong Kahawa or coffee while you watch it being made in large copper pots. It is a perfect combination of the warm sweet halwa with the bitter hot coffee, a perfect afternoon break or after dinner dessert. I have a strong emotional connection with this halwa; it reminds me of my dear family and fun vacations in Malindi!

This halwa is very similar to Karachi or Bombay halwa but its slightly different in texture.  While the Karachi or Bombay halwa is set and more solid square pieces are served, the Malindi halwa is more soft, sticky, chewy, and Jello-like texture formed in a log shape and sliced into circles. Another difference is that the Karachi/Bombay Halwa is commonly made of corn starch while the Malindi halwa is made of Tapioca Starch (Cassava/Mogo/Yucca). It seems this halwa may be originally from the middle east as the Omani Halwa is very similar and popular with Arabic coffee.

Tapioca starch can be found at Indian grocery stores as well as Asian stores as it is used to make Boba! You can also buy online via Amazon.

There is a proper way to eat it!  The traditional Malindi Halwa comes in a log.  It can be stored in the fridge for a week or easily frozen and thawed out later.  It is typically wrapped in parchment and paper.  Once you unwarp it, you cut thin slides about 1″ thick.  Microwave them for just 15 seconds to get it warmed up and melty.  Then you can enjoy it by itself or with a strong cup of black coffee.  The extra sweet halwa will balance the bitter strong coffee.    It is great option for entertaining because it can be made ahead and then frozen till needed. So plan ahead for your celebrations and gatherings, make it ahead and cross off dessert from your to do list. 

It is not a complicated recipe with only 2 steps; just mix all the ingredients and cook.  Like most halwas it does take some stirring, but the elbow grease is well worth it!

Here is the step by step recipe, try it out; its surprisingly very easy.

Makes: 4 -5 servings

Time: 20 mins

Ingredients:

• This halwa stays really well in the freezer, make ahead for alter use. Thaw at room temperature till softened. Warm before you serve.
• A non stick pan is a must for this recipe to ensure it does not stick and discolor.  Also a heat proof heavy spatula works best to stir the mixture.
• You can use a mix of nuts it you like or use only one specific nut each time to get other variations. Almonds are most common, but Pistachios, Walnuts can also be used.
• To remove the almond skins, soak in hot water for 5mins, then it should easily peel off.
• If you would like to avoid using food coloring, you can simply omit it. Use Brown Sugar instead and you will get a brown colored halwa.
• The Kahawa (black coffee) that is served with this is typically black and flavored with cardamom.  You can also add some dried ginger powder (Saunt) in it. Because the halwa is extra sweet, the coffee is left unsweet to balance out.
• For other dessert ideas, check out more recipes in the Sweets Section.

Lauki, Dudhi or Bottle Gourd Halwa is a dessert cooked in milk, flavored with ghee, cardamom and rose then topped with nuts; it turns into a delicious halwa dessert everyone will love!

Lauki Halwa is a well known dessert in the Indian Subcontinent.  Lauki is also known as dudhi, calabash, or Bottle Gourd. It grows like a vine and the fruit hangs from it. It a light green exterior color, with white flesh and seeds inside. It grows in a few different shapes from round to long.  

Fun fact: did you know they are left on the vine to dry out and harden. Then they are hollowed out and used as containers for storing food and water.  They are also used to make musical instruments like the sitar! It is also popular to drink the juice of bottle gourd, however excessive amounts has been known to cause stomach issues.

Well one of my favorite ways to enjoy Lauki is to make a halwa out of it.  It is actually made very similar to Gajar (carrot) halwa.  Lauki is grated, the water is squeezed out, then cooked in milk till it is fully absorbed. Sugar is added to sweeten it and then flavored with cardamom and rose water and cooked in ghee. Nuts inside and on top for an added crunch.  It is a heavenly bite of a halwa that  has a shredded texture with the richness of the milk solids left and the crunch of nuts with an amazing floral fragrance. 

Although the flesh is white, the final halwa is typically a light green color which comes from using a hint of green food coloring. This is of course optional. the color will be more beige or light brown if no color is used.

It can be enjoyed hot, warm or even tastes great cold.  It is great option for entertaining because it can be made ahead and then frozen till needed. So plan ahead for your celebrations and gatherings, make it ahead and cross off dessert from your to do list. Like most halwas it does take some stirring, but the elbow grease is well worth it!

Here is the step by step recipe, try it out.

Makes: 4 -6 servings

Time: 45 mins

Ingredients:

• For larger quantities, it is much faster to use the food processor to grate the Lauki.
• remember to remove the large seeds from the middle, small ones are ok to keep. Also squeeze out the liquid as it can be bitter in taste which is not needed in this dessert.
• Store in an airtight container in the freezer for up to 3 months. Thaw at room temperature and reheat before serving.
• To make it richer, you can add grated khoya/mawa into the dish to give it extra richness, however it turns the dish more creamy and less textured. You can add grated khoya as a garnish on top at the end to avoid that but completely optional.
• For other dessert ideas, check out more recipes in the Sweets Section.

Banana Halwa is a perfect recipe to use up overripe bananas and turn it into a yummy dessert with just a few ingredients.

Banana Halwa is a sweet dessert popular in South India.  It is an yummy way to use up overripen bananas.  This is soft smooth halwa with bits of almonds throughout.  In some variations desiccated coconut is used, some use oatmeal and others use Sooji (semolina) to give it some body and reduce the sticky texture; although many like it that way.  The basic recipe calls for mashed bananas to be cooked in ghee or butter and sweetened till it gets to a sticky halwa consistency. Sometimes it is also set and cut into pieces like barfi.  Overtime, many variations have come about to take it up a notch and make it more interesting!

In my house, the kids eat bananas only when they are yellow.  Once they get black spots on them, no one touches them!  So once ripened I am left to figure out what to do with them. Sometimes they go into smoothies, or banana bread, and sometimes its this delicious halwa. 

In this recipe, I have left it simple with very few basic ingredients.  Simply cook mashed bananas in ghee and add some sweetener.  You can use sugar, brown sugar, gurd (Jaggery) or dates. I like dates or gur for a healthier option and it also gives a nice deep brown color.  I like to use some milk powder to give it a bit of richness. This is a great beginners recipe, check it out.

Makes: 4-5 servings

Time: 25 mins

Ingredients:

• It will be faster if you add the gur granules, grated, or cut up in small chunks so it melts faster.
• If you like gundar (edible gum), you can add it to this.  Take 1 tbsp, add to cold oil, heat up on medium and then add it whole or crush it before adding. 
• For other simple dessert ideas, check out more recipes in the Sweets Section.

A traditional sweet dish found in Indian subcontinent and made on special celebrations like Eid.  In this Malido recipe, you can learn how to make it step by step from scratch or with a beginners shortcut semi homemade way!

Malido is a traditional dessert found in many parts of the Indian Subcontinent.  It is typically made of wheat flour, sweetened sometimes with powdered sugar or Jaggery (Gurd).  It is served at happy occasions and special religious celebrations as well as used for offerings; popular in Bohri and Parsi cuisine.  In this blog you will find 2 recipes to make Malido, one from scratch and another with a shortcut for beginners; either way its a delicious dessert to try.

As a Bohri, I grew up enjoying this dish often especially on Eid -ul-Adha when it is served alongside a savory goat meat curry.  Instead of roti the Malido is used to eat with the curry; a playful balance of sweet and savory flavors all in the same bite! Reminds me of my sister who mixes it up and devours it.  I prefer to sweeten the dish using Gud which gives it a lovely deep brown color as well as a great flavor.  It is such a satisfying sweet dish. 

Yes it does take some work, but with the beginners shortcut you can try it today.  Simply avoid the entire step of making muthias and substitute with ready made roti, chapatti, or even wheat parathas instead!

Makes: 4 servings

Time: 1 hour

Ingredients for Muthia (if making from scratch):

• Use small pan and little oil to fry the muthia’s. because of the egg, the oil will have “foam” in it and cannot be reused.
• The trick to frying gundar is to add it in a cold pan with cold oil, then turn on the heat. This lets the gundar cook from the inside out evenly.  If you add gundar to hot oil, it puffs up and burns the outside and leaves a hard spot in the middle that can be hard to eat sticks to the teeth. 
• Be sure the gur is in hot or warm liquid syrup form when mixing into the crumb mixture. If it is cold and hardened, melt again before mixing in.
• Some people like khas khas (poppy seeds) in Malido. You can simply toast 2 tbsp in a dry pan till they pop and turn a light brown and add to the mixture at the end.
• This recipe is a great way to use leftover dried up hard roti’s! Depending on what size your roti is, you will need to adjust the ratio of gur syrup for it, so add little at a time and taste as you go.  If it gets too sweet, no worries, grind up some more rotis and add to it till you get the right sweetness per your taste.
• Malido freezes really well in an airtight container.  Be sure to sprinkle some milk when reheating incase it feels a bit dried up and crumbly.
• For other simple dessert ideas, check out more recipes in the Sweets Section.

Special Besan Ladoos, quintessential for weddings and celebrations. Sweet, rich and simply irresistible!

Ladoos are a typical Indian dessert found throughout the Indian Subcontinent popular during celebrations and special occasions.  From large baseball size ones to smaller bite size individual servings, they are shaped into circular balls.  Ladoo’s can be made in with various ingredients using besan (chick pea flour), boondi, atta for choorma…etc.  Still the original ones are made with besan flour; crunchy nuts, fragrant saffron, ghee, sweet rich goodness!

Ladoo’s are a must for weddings, but also served on various happy occasions and celebrations like Diwali, Eid and even used for religious offerings. Of with such rich ingredients, its an occasional treat; be sure to take a walk afterwards.

There are many ways to make it, however this recipe is a special one.  My grandma (naani) was well known for making the best ladoo’s in town, and has passed on the skills to my mom.  This is one of those recipes that everyone kept telling me  I must learn from my mom!  I have and now I am sharing this special recipe with you.  The added ingredients take these ladoo’s to a whole new level.  Yes it takes some work, but it is well worth it, trust me!

Makes: 25 small bite size ladoo’s

Time: 1 hour

Ingredients:

• Ladoos will stay good in the fridge for a week or in a properly sealed container, they will last in the freezer for up to 3 months.
• To make them consistent size, I use a small ice cream scoop for cookie batter.
• Before rolling them, taste the mixture. If you would like it sweeter, you can add powdered sugar per your taste.
• For other simple dessert ideas, check out more recipes in the Sweets Section.

No cooking required, simply mix together 5 ingredients and freeze for a cool and creamy Mango Kulfi, a yummy Indian style Ice cream!

Kulfi is a popular dessert found in the Indian subcontinent, it is an Indian style ice cream.  A creamy Kulfi is a delicious cool treat especially in the hot summer.  Kulfi can be made in various flavors, however Mango, Pistachio, and saffron are common ones you will find. Today we will make Mango Kulfi as they are so sweet and delicious in the summer season. Each bite is a creamy sweet treat with mango flavor and mango pieces!

Traditionally Kulfi is made by boiling milk and cooking it till its thick then adding various flavors.    In this recipe however, I have eliminated the cooking step entirely to simplify the process. It is very yummy and simple to make, just mix the ingredients and freeze – viola dessert is ready with no cooking required!  You can use this recipe as a base and flavor as per your liking. 

Kulfi can be frozen in a kulfi mold if you have it, it gives the traditional long cone shape with a stick.  However no special mold is necessary!  You can freeze them in any container that has a tight seal.  You can use a large container family style and cut pieces to serve, or you can use smaller individual disposable cups to make serving easier. Any mold, any shape container you have is fine.  I like to use small pieces of mango at the bottom as well, to give some texture and added mango flavor.

This is a great beginner no cook recipe. I have made it thousands of times; its a full proof go to recipe and turns out great every time! Make it today.

Makes: 10 servings

Time: 10 mins to mix, 2 hours to freeze

Ingredients:

• You can garnish with chopped almonds to give it a nice crunch.  You can also serve it with a crushed brittle bits on top for a nice crunch.
• For other flavor variations, omit the mango puree and mango pieces, replace with any other fruit or flavor of your choice.  You can simply add saffron and nuts to the base and If you leave as is for a great Kesar Pista flavor. For other flavor suggestions: Lychee, peach, strawberry, raspberry work really well.
• Be sure not to add any fruit juices or liquids as it will make the texture more crystalized and ice-like instead of creamy. Use fruit puree instead of juices.
• In a properly sealed container, they will last in the freezer for 3 months.
• For other simple dessert ideas, check out more recipes in the Sweets Section.

Seviyaan Ladoo is a unique crunchy yet soft rich dessert, perfect for celebrations. Tired of the same old, try something different.

Sev (Seviyaan/Semiyaan) ladoo is a unique innovation using thin Vermicelli (pasta). Most often seviyaan is made with milk like Sev Khurma especially popular for Eid celebrations.  This is a twist which still incorporate the traditional seviyaan but in a different form.    Soft yet crunchy, seviyaan ladoo is a new recipe to try. Nuts, coconut, seviyaan all formed into small bite size ladoos. The ground nuts and milk products give it the softness and body, while the toasted seviyaan gives it the perfect crunch.

Sweet Sev can be made in many ways. It can be made dry, cooked in gur water; or a creamy version with milk.  Either way it is delicious.  For Eid celebrations, it is made very thin so its drinkable and served hot in glasses. Other times it is made thick to serve in a bowl and spoon.  Especially during Eid you get tired of having Sev Khurma as you visit all your family.  My mom would make these to give the guests a change and yet stick to the tradition of serving Seviyaan.

This recipe can be made ahead and frozen in an airtight container for up to a month.  In the fridge it can last for a whole week.  Its a perfect recipe to make large batch and store and pull out as needed few at a time.

Vermicelli is easily available in most Indian and Arabic grocery stores around the world.  Its a versatile dry pantry item that I always have on hand to whip up a quick dessert.

Makes: 30-40 small bitesize ladoos

Cook Time:  15 mins

Level of difficulty: Simple!

Ingredients:

• Serve these room temperature.
• As an alternate, after roasting the sev, you can pull out some to the side and use that at the end to coat the ladoo in. It would give it an additional crunch on the outside.  For an even more decadent option, you can coat the outside in melted chocolate. You can also coat in powdered sugar if you like, Otherwise you can skip the coating step completely.
• Use a small melon baller or a measuring tablespoon to scoop out even sized ladoos.
• Check out other such simplified delicious recipes in the Sweets section.  If you love chocolate try this Chocolaty Coconut Ladoo recipe.