Explore Our Yummy Dessert Dishes
Welcome to the Dessert section of Priyank Recipe, where you’ll discover a wide range of delicious and easy-to-make sweet treats. Whether you're just starting out or are a dessert pro, our recipes are designed to satisfy every craving. From classic cakes and cookies to refreshing frozen desserts and creamy puddings, we’ve got something for everyone. Using simple, high-quality ingredients, our recipes help you create desserts that are sure to impress and delight.
Vegetarianism has grown in popularity over the years due to its numerous health benefits and positive impact on the environment. By incorporating more plant-based meals into your diet, you’re not only improving your own well-being, but also contributing to a more sustainable world. Whether you're looking for protein-rich legumes, fresh vegetables, or dairy-based options, we’ve got a wide selection of recipes to inspire your next meal.
List Of Dessert Reciepe
Gulab Jamun
| Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings | |
| Credit | Veg Recipes of India |
Ingredients
- 1 cup milk powder
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon baking soda
- 2 tablespoons ghee (clarified butter)
- 1/4 cup milk (or more as needed)
- 1/2 teaspoon cardamom powder
- 2 cups sugar
- 2 cups water
- 1 teaspoon rose water or kewra water
- Oil for frying
Instructions
- In a mixing bowl, combine the milk powder, flour, and baking soda. Add the ghee and mix well.
- Gradually add milk to form a smooth dough. Be careful not to add too much milk; the dough should be soft but not sticky.
- Divide the dough into small portions and shape them into smooth balls, making sure there are no cracks.
- In a pan, heat oil on medium heat for frying. To test if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the surface slowly, the oil is ready.
- Fry the dough balls in batches, turning them gently, until they are golden brown and cooked through. This should take around 8-10 minutes per batch.
- While the Gulab Jamun is frying, make the sugar syrup. In a pan, add sugar and water and bring to a boil. Add cardamom powder and rose water, and simmer for 5-7 minutes until the syrup thickens slightly.
- Once the Gulab Jamun is fried, transfer them to the warm sugar syrup and let them soak for 30 minutes.
- Serve the Gulab Jamun warm or at room temperature. Enjoy!
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Rasgulla
| Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings | |
| Credit | Veg Recipes of India |
Ingredients
- 1 liter full-fat milk
- 2 tablespoons lemon juice or vinegar
- 1/2 cup semolina (sooji)
- 1/4 teaspoon baking soda
- 1 1/2 cups sugar
- 3 cups water
- 1/4 teaspoon cardamom powder (optional)
Instructions
- Bring the milk to a boil in a heavy-bottomed pan. Once it boils, reduce the heat and add the lemon juice or vinegar to curdle the milk.
- Once the milk curdles, strain the chhena (curdled milk) using a cheesecloth or muslin cloth. Rinse the chhena under cold water to remove any sourness from the lemon/vinegar.
- After draining the chhena, knead it gently for about 5-7 minutes until smooth and free of lumps. Add the semolina and baking soda and knead again for 2 minutes to form a smooth dough.
- Divide the dough into small, smooth balls, ensuring they are crack-free.
- In a large pan, bring water and sugar to a boil to make the sugar syrup. Once the syrup boils, reduce the heat and add the Rasgullas to the syrup. Let them cook on medium heat for 15-20 minutes, occasionally stirring gently.
- The Rasgullas should double in size as they cook. Once done, let them soak in the syrup for at least 30 minutes before serving.
- Serve the Rasgullas chilled, garnished with a pinch of cardamom powder if desired.
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