sweets

Here are 4 delicious sweet recipes 👇 #fblifestyle 

⭐ 1. Mango Barfi – Method

Ingredients (summary)

Mango purée, milk powder, ghee, sugar, cardamom, saffron (optional), pistachios.

Method

Heat 2 tbsp ghee in a nonstick pan.

Add 1 cup mango purée and cook 3–4 minutes.

Add 1 cup milk powder gradually, mixing continuously so no lumps remain.

Add ½ cup sugar (reduce if mango is sweet).

Stir and cook until mixture thickens.

Add ¼ tsp cardamom powder and mix.

Optionally add a pinch of saffron soaked in milk.

Continue cooking until mixture leaves sides of pan and becomes dough-like.

Transfer mixture into a greased tray.

Press evenly and smooth the top.

Garnish with pistachios.

Cool for 1–2 hours, then cut into squares or diamonds.

⭐ 2. Bengali Bhapa Doi – Method

Ingredients (summary)

Thick yogurt, condensed milk, milk, saffron, cardamom, nuts.

Method

Whisk 2 cups thick curd (hung curd or Greek yogurt) until smooth.

Add 1 cup condensed milk and mix well.

Add ½ cup milk to adjust consistency.

Add ¼ tsp cardamom powder.

Add saffron strands (optional).

Pour mixture into ramekins or a steel bowl.

Cover tightly with foil.

Steam for 15–20 minutes on medium heat (like dhokla).

Cool completely, then chill for 2–3 hours.

Garnish with nuts before serving.

⭐ 3. Naankhatai – Method

Ingredients (summary)

Flour, powdered sugar, ghee, cardamom, besan, semolina, pistachios/almonds.

Method

In a bowl, mix:

1 cup flour

½ cup powdered sugar

2 tbsp besan

1 tbsp semolina

¼ tsp cardamom powder

A pinch of salt

Add ½ cup melted ghee gradually and knead into a soft dough.

Rest the dough for 15 minutes.

Shape into small round balls.

Flatten lightly and place on a baking tray.

Top with pistachio or almond slivers.

Bake at 170°C for 15–18 minutes until light golden.

Cool completely to set.

⭐ 4. Sheera (Sooji Halwa) – Method

Ingredients (summary)

Semolina, ghee, sugar, water/milk, cardamom, nuts.

Method

Heat 3 tbsp ghee in a pan.

Add ½ cup semolina (sooji).

Roast on medium heat until golden and fragrant.

In another pot, heat 1.5 cups water OR milk.

Add ½ cup sugar and mix until dissolved.

Slowly pour hot liquid into the roasted semolina while stirring.

Cook until mixture thickens and absorbs liquid.

Add ¼ tsp cardamom powder.

Add nuts or raisins if desired.

Add 1 tsp ghee before turning off heat for shine.

Serve warm.