Guilt-Free Quick Indian Dessert Recipes to Celebrate Your Supermom This Mother’s Day

For most of us, our mother’s kitchen has been a sanctuary of love, nourishment and care. This is where she spent days and nights cooking up delicious but wholesome food that kept us well-fed and strong to face the outside world. Now that we’re older, it’s time to repay her kindness and dedication, and show her just how much her efforts mean to you. And what better time to do so than Mother’s Day? Here are some delicious Indian desserts that are not just tasty but also nutritious. Check out these recipes: 

Nachni Sheera

Ingredients:

• 60 g ragi flour
• 240 ml milk
• 4 tbsp ghee
• 5 tbsp powdered jaggery 
• ¼ tsp cardamom powder
• Dried fruits and nuts, for garnish 

Instructions:

• Toast the ragi flour in ghee on a non-stick pan for about 4 to 5 minutes. 
• Add jaggery powder to this, followed by milk. Whisk thoroughly to ensure there are no lumps. 
• Keep cooking this mixture for about 2 to 3 minutes. Once done, and you see the fat separate from the halwa, take it off heat and mix in the cardamom powder. 

Quinoa Apple Kheer

Ingredients:

• 285 g cooked quinoa 
• 750 ml milk
• 59 g sugar 
• 1 tsp ghee
• 1 finely chopped apple
• Pinch of saffron strands
• 1 tsp cardamom powder 
• 2 tbsp chopped pistachios 
• Sliced apple for garnish

Instructions:

• Rinse the quinoa thoroughly and then cook it in double the amount of water. Once done, set it aside. 
• Then heat ghee in a pan, and cook the finely chopped apples.
• Add cardamom powder, cooked quinoa, milk, and saffron to this. 
• Bring this to a boil and let them lower the heat and let it simmer until the milk reduces to half the quantity.
• At this point, add the sugar and mix well to ensure it dissolves completely. 
• You can let the kheer cook for longer if you want it thick. Else transfer into a serving dish and refrigerate. 
• Garnish with crisp, sliced apples before serving. 

Chocolate Sandesh

Ingredients:

• 500 ml milk
• 1 tbsp lemon juice
• 1 tsp Cadbury Cocoa Powder
• 2 tbsp chopped Cadbury Bournville 70% Dark Chocolate

Instructions:

• Bring the milk to a boil in a heavy bottomed pan. 
• Reduce the heat, and add lemon juice to curdle the milk. 
• Once the milk solids and whey separate, take it off the heat. Let it cool slightly before straining the solids. 
• Rinse the chhena under running water, wrap it in muslin cloth and squeeze any excess liquid. You can hang it over a bowl for about 15 to 20 minutes so that more liquid can be extracted. 

Don’t throw any of the whey, use it to knead dough for rotis.

• After 15 to 20 minutes have passed, knead the milk solids briefly and add cocoa powder. Mix until the cocoa powder is fully incorporated. 
• Add this to a non-stick pan and cook this for 3 to 4 minutes. 
• Take the pan of heat and add the chopped Cadbury Bournville 70% Dark Chocolate. Keep mixing until all of the chocolate has mixed and melted into the sandesh dough. 
• Roll the dough into sandesh balls. You can garnish them with some chocolate chips if you like. 
• Refrigerate the sandesh before serving. 

Besan and Flaxseed Ladoo

Ingredients:

• 240 g besan
• 60 g flaxseeds
• 60 g ghee
• 120 g jaggery powder
• 2 tbsp powdered almonds
• ½ tsp cardamom powder 

Instructions: 

• Hear the ghee and roast the besan in a non-stick pan or stainless steel skillet until its color deepens and you can smell its aroma. Set aside. 
• Then dry roast flaxseeds for a couple of minutes. Let them cool and grind them in a spice mixer. 
• Add besan, flaxseed powder, jaggery, almond, and cardamom powder into a large bowl. 
• While the mixture is still warm, roll out as many laddoos as you can. 
• Decorate with nuts of your choice. You can also add roasted and coarsely chopped almonds into the ladoo mix too for some crunch.