Punjab's cuisine is famous for its rich, creamy, and indulgent flavors, and its sweets are no exception. Every sweet dish tells a story of tradition, warmth, and pure joy. These are the Indian sweets where sugar, ghee, and a touch of love come together to work their magic. The best part? These are simple sweets with few ingredients that can be made at home.
1. Pinni: The Energy Booster
Pinni is the ultimate Punjabi power ball, packed with energy and flavor. Traditionally made during winter, these ghee-laden treats are not just delicious but also a great way to stay warm. You can make these simple sweets at home without much trouble.
Ingredients:
- 200 gm Wheat flour
- 150 gm Desi ghee
- 100 gm Jaggery (grated)
- 50 gm Almonds (chopped)
- 50 gm Cashews (chopped)
- 25 gm Gondh (edible gum)
- 5 gm Green cardamom powder
- 25 gm Raisins
Instructions:
- Heat the ghee in a deep pan and fry the Gondh until it puffs up. Remove and set aside.
- In the same ghee, roast the wheat flour on low heat until golden brown and aromatic. This might take a good 20 minutes, but trust us, the aroma will be worth it.
- Add the chopped almonds, cashews, and raisins, and continue to roast for another 5 minutes.
- Crush the fried Gondh and add it to the mixture.
- Turn off the heat and mix in the grated jaggery and cardamom powder. Mix thoroughly until the jaggery melts and everything is well combined.
- Let it cool slightly before shaping the mixture into small balls (laddus). Store in an airtight container and enjoy this bite-sized treat whenever you need an energy boost!
2. Phirni: Creamy and Dreamy
Phirni is a creamy rice pudding that’s a staple at Punjabi weddings. It is among the best sweet recipes in India. This sweet, fragrant dessert is served chilled in small earthen pots, giving it that authentic, earthy flavor. Instead of a Chocolate Mousse try this irresistible traditional version.
Ingredients:
- 50 gm Rice
- 1 lt Full-fat milk
- 100 gm Sugar
- 5 gm Green cardamom powder
- A pinch of Saffron strands (soaked in 5 ml warm milk)
- 25 gm Almonds and pistachios (blanched and chopped)
- 5 ml Rose water
Instructions:
- Wash and soak the rice for 30 minutes. Drain and grind it to a coarse paste using a little water.
- Bring the milk to a boil in a heavy-bottomed pan. Reduce the heat and simmer until it thickens slightly, stirring occasionally.
- Add the rice paste to the milk, stirring continuously to avoid lumps. Cook on low heat until the mixture thickens and the rice is cooked completely.
- Stir in the sugar, saffron-infused milk, and cardamom powder. Cook for another 5 minutes.
- Turn off the heat and add the rose water. Pour the phirni into small earthen bowls or any serving bowls of your choice.
- Garnish with chopped almonds and pistachios. Let it cool to room temperature, then refrigerate for a few hours. Serve chilled!
3. Gajar Ka Halwa: The Winter Wonder
No Punjabi dessert list would be complete without the iconic Gajar Ka Halwa. Made with grated carrots, milk, sugar, and a generous amount of ghee. If you rely on a warm choco lava cake or mud cake for to satisfy for your sweet cravings, try this desi alternative for a change.
Ingredients:
- 1 kg Carrots (grated)
- 1 liter Full-fat milk
- 100 gm Desi ghee
- 150 gm Sugar
- 5 gm Green cardamom powder
- 50 gm Cashews and almonds (chopped)
- 100 gm Khoya (optional)
Instructions:
- Heat the milk in a large, heavy-bottomed pan. Add the grated carrots and cook on medium heat. Stir occasionally to prevent sticking.
- Cook the mixture until the milk evaporates completely. This could take around 45 minutes, so settle in with some good music or a podcast!
- Add the ghee and sauté the carrots until they start to release their aroma and turn a slightly darker shade. This will take another 10-15 minutes.
- Stir in the sugar, cardamom powder, and chopped nuts. Cook for a few more minutes until the sugar dissolves and the halwa reaches your desired consistency.
- If using khoya, crumble it and mix it in now for an even richer flavor. Cook for another five minutes, then remove from heat.
- Serve warm, garnished with a few more chopped nuts on top.