they are in season during the summer.
Summer is coming and when it comes to enjoying a refreshing dish, Indian desserts are the way to go.
They incorporate sweetness and lush fruits. The result is a vibrant end to a meal.
Whether they are fruity or creamy, an Indian dessert can cleanse the palette and provide a cooling touch to the tastebuds.
Although these recipes have step-by-step guides, the best part is that they can be modified.
Certain ingredients can be swapped depending on personal preference.
We have seven delicious Indian dessert recipes to try out this summer.
A summery Indian dessert to make is mango kulfi as it makes for a cold, refreshing treat on a hot day.
While canned mango purée is an option, it is best to use fresh mangoes for a more authentic taste and a better texture.
Fresh mangoes are especially ideal, given that they are in season during the summer.
The finished kulfi will be very creamy but it has a hint of sharpness and sweetness from the mangoes.
- 4 cups whole milk
- 1½ cups dried milk powder
- 14 oz sweet, condensed milk
- ½ tsp cardamom powder
- 1½ tbsp cornstarch, dissolved in 3 tbsp water/milk
- 1¾ cups mango purée using fresh mangoes
- 2 tbsp mixed nuts, chopped
- Pour the whole milk into a heavy-bottomed pan and heat on medium heat. Bring to a simmer then reduce the heat to medium-low. Add the milk powder and mix well.
- Mix in the condensed milk and chopped nuts. Let it simmer on low heat for 20 minutes.
- Add the cardamom powder and mix. Pour in the cornstarch mixture and whisk to combine.
- Allow the milk to simmer for a further five minutes while stirring continuously.
- Once thickened, remove from the heat and allow it to cool completely. When it has cooled, add the mango purée and mix well until fully combined.
- Transfer the mixture to kulfi moulds, cover each one with aluminium foil and place in the freezer for 1½ hours or until partially set. Remove from the freezer and stick a wooden ice cream stick into each one before returning to the freezer. Allow it to set completely, preferably overnight.
- Once done, remove the kulfi from the mould by running a knife around the edges.
- Garnish with pistachios and enjoy.
This recipe was inspired by Cook with Manali.
While falooda is a popular dessert to have during the summer, rose falooda is the most well-known version.
Not only is it the most traditional, but rose is naturally cooling, making it ideal.
This bright pink coloured drink has subtle flavours of rose and is sometimes even garnished with rose petals.
Rose syrup is commonly used to flavour the drink but rosewater and even rose petals can be added for extra flavour and texture.
The cooling ice cream prevents the rose flavour from becoming too overpowering. It results in a nice balance of flavours.
- 250ml chilled milk
- 6 tbsp rose syrup
- 50g rice vermicelli
- 2 Ice cream scoops (strawberry is preferred but you can use any)
- 30g chia seeds
- 1 tsp almonds and pistachios, crushed
- ½ cup crushed ice
- Soak the chia seeds in water for 40 minutes.
- Cook the vermicelli in two cups of water for three minutes. Once done, drain and leave it in cold water.
- Add three tablespoons of rose syrup to the milk and stir well. Set aside in the fridge to chill.
- To assemble, add the ice to a glass and then add three tablespoons of the soaked chia seeds.
- Next, add half of the cooked rice vermicelli to the glass and drizzle some syrup over it.
- Pour in the rose milk and gently stir to ensure everything is well mixed.
- Serve two scoops of ice cream over the glass and garnish with the crushed almonds and pistachios. Serve immediately.
This recipe was adapted from My Tasty Curry.
While kheer can be eaten warm, this particular recipe is best eaten cold on a summer day.
Cold milk is reduced until it is creamy while chunks of strawberry and subtle flavours of rose elevate the dessert.
The inclusion of mixed nuts adds more texture to this simple dish.
- 3 cups milk
- 1/3 cup flattened rice
- 10 Almonds, chopped
- 10 Pistachios, chopped
- ¼ cup condensed milk
- A pinch of cardamom powder
- 2 cups strawberries, chopped
- 1 tsp sugar
- 2 tbsp rose syrup
- In a saucepan, bring the milk to a boil then add the rice and chopped nuts. Mix well then reduce the flame to low.
- Add the condensed milk, cardamom powder and mix well.
- Allow the milk to simmer until the rice is cooked through, stirring constantly.
- When a milk layer forms on top, remove it and add it back to the milk. Remove from the heat and let it cool until it reaches room temperature.
- Meanwhile, add a cup and three-quarters of the strawberries to a pan and cook on a medium flame. Add the sugar.
- When the strawberry juices start to extract, add the rose syrup and mix well.
- Cook until the strawberries have softened but not mushy. Remove from the heat and allow it to cool to room temperature.
- Once both mixtures have reached room temperature, combine them together. Mix well then refrigerate until cold. (If you prefer warm kheer, serve after mixing together).
- Garnish with chopped nuts and the remaining strawberries and serve.
This recipe was inspired by Revi’s Foodography.
Shrikhand is a very popular Indian dessert that transforms simple yoghurt into a sweet and delicious delicacy.
The yoghurt is flavoured with sugar, cardamom, saffron and chopped nuts or fruit.
They come together to create a number of flavours and textures which is why it is thoroughly enjoyed all over India.
It can be served as a standalone dessert or with puri. It involves no cooking and does not take long to make, however, it needs a few hours to chill in the fridge.
This recipe includes cardamom powder and saffron to enhance the taste of the sweet dish.
- 6 cups plain yoghurt
- 4 cups white sugar
- 1 tsp cardamom powder
- ¼ cup pistachios, chopped
- ¼ cup almonds, chopped
- A few saffron strands, soaked in 2 tbsp warm milk
- Tie a muslin cloth over a large bowl and pour the yoghurt onto the cloth. Place into the fridge for three hours to remove any lumps.
- After three hours, remove from the fridge and firmly press the yoghurt with a spoon to release excess liquid.
- Transfer the yoghurt to another bowl. Stir in the saffron milk and add sugar, pistachios, almonds and cardamom.
- Mix well to make sure everything is combined. Refrigerate for one hour or it has completely chilled.
- Remove from the fridge and serve.
One of the best Indian desserts to make for the summer is rasgulla.
The spongy white rasgulla balls are made from cottage cheese, semolina and sugar syrup.
The sugar syrup is absorbed by the dumplings to create a delicious and sweet dessert.
It is loaded with sweetness and because they are light, they have become a favourite throughout India.
When refrigerated, the flavours are elevated, making it a perfect summer treat.
- 1 Litre full-fat milk
- 3 tbsp lemon juice
- 1 tsp cornflour
- 4 cups Water
- 1 Cup sugar
- In a deep pan heat milk and bring to a boil.
- As it begins to boil, remove it from the heat to cool and add half a cup of water. Add lemon juice and stir until the milk has curdled.
- Drain the curdled milk using a muslin cloth. Squeeze to remove any excess liquid. This leaves you with the chena (Indian cottage cheese).
- Place the chena on a plate and add cornflour. Mix the chena and cornflour using your hands for 10 minutes.
- Form into small balls of roughly the same size.
- To make the syrup, mix the water and sugar together in a pan until it begins to boil. Place the rasgulla balls into the syrup.
- Allow it to cook for 20 minutes. Once cooked, leave it to cool, then refrigerate. Serve once fully cooled down.
This recipe was inspired by Cook with Manali.
Ras malai is a delicious Bengali delicacy and is a mixture of sweetness and creaminess in every mouthful, making it an ideal summer recipe.
It is one of the most popular Indian desserts.
It is flattened chana balls that absorb sweet, thick milk, providing a perfect dessert for sweet lovers.
Ras malai is a dish that needs time to prepare so it is advised to start making this dessert a day in advance to ensure everything is correct.
Every bite is a melt in the mouth moment and it is so delicious. It is a combination that is bound to cool you down during the summer.
- 5 cups Full-fat milk
- 3 tsp lemon juice (mixed with 3 tbsp water)
- 1 Litre iced water
For the Sugar Syrup
- 1 cup Sugar
- ¼ tsp cardamom powder
For the Rabri
- 3 cups Full-fat milk
- ½ cup Sugar
- A pinch of saffron
- 2 tbsp pistachios/almonds, sliced
- For the rabri, pour three cups of milk into a saucepan and bring to a boil. As it begins to boil, add saffron and sugar. Reduce the heat and stir regularly.
- When a layer of cream forms, move the cream aside. When the milk reduces and thickens, set aside to cool.
- Once the milk has cooled down, place in the fridge.
- Meanwhile, boil five cups of milk in a pot and add the lemon-water mix. Stir until the milk curdles completely.
- Pour in the ice water and set aside for two minutes.
- Drain the curdled milk in a muslin cloth over a colander. Squeeze the excess whey and tie a knot. Leave it to hang for 45 minutes to allow the excess whey to drain off.
- Transfer to a plate and knead well for five minutes until smooth.
- Make equal-sized balls and flatten them into discs then set them aside.
- Bring three cups of water to a boil with one cup of sugar. Continue stirring until the sugar completely dissolves then add cardamom powder.
- Gently place the discs to the boiling syrup. Cover and cook for eight minutes.
- Remove the discs and place them on a plate to cool. Gently squeeze to remove the sugar syrup.
- Remove the milk from the fridge and add the discs to it. Garnish with chopped nuts, chill and serve when desired.
This recipe was inspired by Indian Healthy Recipes.
Halwa is typically a rich Indian dessert and is usually prepared for festive occasions.
But this watermelon version is a summery twist on the classic sweet dish.
This dessert has a subtle sweetness and a refreshing taste that is perfect during the heat.
It also has a striking red colour, making this watermelon dessert more appealing to those who want to try it.
- ½ Watermelon (seeds removed)
- ½ cup arrowroot powder
- 1 cup sugar
- 1 tsp cardamom powder
- 3-4 tsp ghee
- 1 tbsp cashews, crushed
- 1 tbsp pistachios, crushed
- Grease a glass mould with a teaspoon of ghee and set it aside.
- Scoop the watermelon flesh into a blender and blend until it turns into a pulp. Place into a mesh sieve to ensure all the grainy texture is removed. Set aside but place some of the watermelon juice into a glass.
- In the glass, stir in the arrowroot powder then set aside.
- In a large pan, add the watermelon juice and bring to a boil. When it starts to boil, add the sugar and mix well.
- When the sugar dissolves, reduce the flame. Add the arrowroot mixture to the pan, stirring continuously.
- Stir constantly for five minutes until the mixture has thickened. When it starts to thicken, increase the heat.
- As the halwa starts to stick to the sides, add a teaspoon of ghee at a time.
- When large bubbles begin to appear, add the cardamom powder and stir. Sprinkle in half of the broken nuts.
- Add the remaining nuts to a prepared glass tray.
- Once the halwa has thickened enough and has a glossy sheen, quickly pour into the glass tray.
- Use a silicone spatula to evenly spread out the halwa.
- Leave to cool at room temperature for at least two hours.
- Once it cools, carefully invert onto a plate. Use a greased knife to cut the halwa into squares.
This recipe was inspired by Meena Kumar.
Not only do these Indian desserts bring a refreshing taste, but they also bring loads of flavour.
They are the perfect end to a meal but if you fancy, they can be enjoyed whenever.
These are popular Indian desserts that have a cooling effect. So, try them out and enjoy this summer.