Life without sweetness is boring. Sweets have always been the integral part of Indian cuisine. Perhaps no where in the world you would come across such a variety of sweets that are predominantly available in every nook and corner of the market streets in India. Along with chat-patas the sweet is another favorite item for evening snacks as well as after meal servings. The sweet dishes are different from Western dishes in the sense they are prepared never with the concept of calorie but taste and richness. They aid in digestion and are normally consumed after taking a good meal.

An Indian meal almost remains incomplete without the sweet dishes. Here are few recipes of popular Indian sweets which are available in all corners of the country.

Khir

Ingredients you would require:
milk 2 liters, 4 tablespoon of sugar, 200 gm of pure basmati rice, few raisins, dry fruits, sliced almonds, chopped cahew nuts, a little bit of permitted color if required and bay leaves.

Heat the milk in a large pan and simmer it till it reduces to 3 quarters of its original volume. Now add the rice on it and let it get cooked for 10 minutes. The milk volume will be now reduced to half. Add sugar and heat for 1 minute. It is time to add the bay leaves, raisins, cashew nuts, almonds and dry fruits. Keep stirring while you put the ingredients in the khir. Cook for another 3-4 minutes. The khir is ready. But don’t serve it hot. Khir is usually served when it is cold and the taste of cold khir is very captivating after a good meal.

Rosogulla

Ingredients you would require:
1 kg of cottage cheese, sugar 1 kg, water 1 ½ liters, ghee 5 tablespoons, semolina 2 tbsp, standard-flour 2 tbsp, rose water few drops and cardamom powder. Sometimes permitted color and flavors are also used.

How to Prepare Rosogulla?

Pour the water in a deep pan and add sugar. Boil the mixture for 20-30 minutes till the volume is reduced to ¾.  Put aside the syrup prepared. Now it is time to prepare the rosogulla balls. Take a mid size bowl which can hold the cottage cheese. Add the cottage cheese to ghee, standard flour, semolina, and cardamom powder. Mix the entire ingredients together fine that they form dough. It must be soft enough to make the balls. Knead the prepared dough evenly until your palm becomes oily.

Now you can make the balls of rosogolla using the dough. Make the balls not less than 1 ½ inches of diameter. Add the prepared balls in the sugar syrup and get them cooked again for another 20-30 minutes. Now you will notice the balls turning spongy. Put off the flame and let it cool. After 15 minutes you should add the rose water to it. The rosogullas are ready to be served after one hour.