Looking for Traditional Indian Desserts? We Have a Bunch of Perfect Recipes Waiting

These Gujarati desserts work for any occasion and you can easily prepare them at home. All the desserts are much loved and widely eaten in Gujarat and if you mark this auspicious day, you must have these mithai too.

1. Doodhpak

(Serves 6)

Ingredients

• 1 L full-fat milk
• 30 gm basmati rice, pre-soaked
• 1 tsp ghee
• 90 gm sugar
• 180 gm milk powder (approx.)
• 30 gm pistachio
• 30 gm almonds
• 1 tbsp charoli
• ½ tsp cardamom powder
• ½ tsp nutmeg powder

Instructions

1. Pour the milk into a large heavy-bottom saucepan.
2. Remove a small portion of milk and bring it to a boil in a separate pan.
3. In a small bowl, combine the soaked rice with ghee and mix thoroughly.
4. Add the rice mixture to the milk, and cook on medium heat until the rice becomes tender.
5. In another pan, mix the reserved milk, sugar, and milk powder. Stir to dissolve the powder.
6. Heat the milk powder mixture on low heat, stirring continuously to ensure the sugar dissolves completely without burning.
7. Once the rice is fully cooked, combine it with the milk powder mixture.
8. Continue stirring on medium heat, scraping the sides of the pan to prevent sticking.
9. After 6-7 minutes, the mixture will thicken. Add chopped dry fruits and charoli, and mix.
10. Boil for an additional two minutes until the mixture becomes thick and creamy.
11. Remove from heat and stir in cardamom and nutmeg powders.
12. Allow to cool completely or refrigerate for two hours before serving.

2. Mohanthal

(Serves 4)

Ingredients

• 500 gm gram flour
• 560 gm ghee
• 60 ml milk
• 1 tsp cardamom powder
• 100 gm whole almonds, finely chopped
• 100 gm pistachios, finely chopped
• Sugar Syrup:
• 400 gm sugar
• 400 ml water

Instructions

1. Grab an 8-inch square baking pan, and prepare it by greasing it thoroughly with ghee.
2. In a large mixing bowl, mix 350 gm of ghee with gram flour, working it with your fingers until it resembles coarse crumbs.
3. Add milk to the crumb mixture and knead gently to combine.
4. Prepare the sugar syrup by combining sugar and water in a saucepan, simmering until it reaches a two-thread consistency. This should take approximately 10 minutes.
5. In a large saucepan, heat the remaining ghee and add the flour mixture.
6. Cook the mixture, stirring continuously, until it turns golden brown and releases a roasted aroma. This should take around 7-10 minutes. Stir in the chopped nuts and cardamom powder.
7. Gradually add the warm sugar syrup, stirring carefully to prevent over-mixing. Continue cooking until the mixture thickens and starts to pull away from the pan's sides.
8. Transfer the mixture to the prepared pan, spreading it evenly to about 5 cm height.
9. Let the mithai cool completely for several hours, then cut into squares.
10. Store in an airtight container in the refrigerator for up to two weeks.

3. Koprapak

(Serves 4)

Ingredients

• 250 gm grated coconut
• 200 gm sugar
• 180 ml milk
• A few strands of saffron dissolved in 1 tbsp warm milk (optional)
• 60 gm khoya (mawa)
• ½ tsp green cardamom seeds powder
• Few sliced almonds or pistachios, for garnishing

Instructions

1. Grease an 8-inch square pan with ghee and set aside.
2. In a small bowl, pour the warm milk and add saffron strands. Gently rub the saffron between your fingers to release its color and aroma.
3. In a saucepan, add the coconut, sugar, and milk. Cook on medium heat, stirring continuously for 15-17 minutes until all liquid evaporates.
4. Add the saffron-milk mixture, cardamom powder, and khoya to the pan. Keep cooking for 10 minutes, stirring constantly until the mixture becomes dry and lumpy.
5. Transfer the mixture to the prepared pan, spreading it evenly.
6. Garnish the surface of the mithai with sliced nuts, gently pressing them to embed into it.
7. Let the sweet cool completely to room temperature, then cut into 16 equal pieces.
8. Carefully remove from the pan without breaking the pieces and serve.