Sunday mornings are always special because you have all the time in the world to relax, unwind, and indulge in the simple pleasures of life. It’s the perfect day to catch up with your loved ones, take a well-deserved break, and enjoy a leisurely breakfast. While stepping out for a drive and eating out is one option, there’s a unique joy in staying home and cooking up a feast. For those who are homebodies and love to experiment in the kitchen, Sunday breakfasts are the perfect opportunity to try out something new, like rich and sweet Indian breakfast dishes. Indian breakfasts are often synonymous with savory items, but there are some equally tasty easy indian sweet recipes that will tantalize your taste buds. Here are some dishes to add to your next Sunday breakfast menu along with their recipes.
Sooji Halwa or Sheera
Ingredients:
- 100 g semolina
- 80 g sugar
- 60 g ghee
- ½ tsp ground green cardamom
- 10-12 cashews, halved
- 2 tbsp raisins
- 295 ml water
Instructions:
- Heat the ghee in a Kadhai or a heavy bottomed pan of your choice.
- Once the ghee has melted add the semolina and cashews and stir.
- Then add sugar and water to a saucepan and plate it on medium flame. Allow the sugar to dissolve in the water completely.
- Keep stirring the semolina and ghee mixture to ensure that everything is toasted evenly.
- Meanwhile, the sugar syrup should have come to a boil, then lower the flame and let it simmer.
- After 7 to 8 minutes have passed, the se line would have turned golden and fragrant. The cashews would have also toasted.
- Keep stirring so that the ghee and semolina become one. Eventually the ghee will start separating from it.
- Now, you can add cardamom powder to this.
- Keep stirring so that the sugar syrup is incorporated into the semolina and you get a pudding.
- Now you can leave this alone for a while and let it thicken. It will also start leaving the edges of the pan.
- Finally add the raisins. You can soak them in hot water and drain them so they are plump.
- Garnish with some sliced almonds and serve hot.
Puttu Banana
Ingredients:
- 240 g toasted rice flour
- 360 g freshly grated coconut
- 2 firm bananas or plantains, if you can find
- 2 tbsp sugar
- ½ ground green cardamom
- Pinch of salt
- Water
Instructions:
- Grate the coconut by hand, or you can even use pre-grated coconut from the market. Just make sure that it is as fresh as it can be.
- Chop the bananas or plantains into cubes. The fruit has to be firm so it doesn’t become mushy when it comes in contact with heat.
- Heat some oil, coconut oil preferably, in a pan, and then sauté the banana cubes until golden brown.
- Add cardamom powder, grated coconut, and sugar to this and mix well while the pan is on the heat. This should take about 3-4 minutes. Then set it aside.
- Then add a pinch of salt and a splash of water to the rice flour so it comes to a lumpy consistency.
- Now in a puttu maker, add a layer of the banana coconut mixture, followed by the rice flour. Continue to alternate until you fill the mold completely.
- Steam for about 4-5 minutes, then enjoy this tasty dish with a piping cup of tea.
Halwa Puri
Ingredients:
For the halwa:
- refer to the recipe above
For the puri:
- 240 g maida
- 480 g whole wheat flour
- Pinch of salt
- ¼ tsp carom seeds (ajwain)
- 2 tbsp yogurt
- 2 tbsp neutral oil
- 120 ml warm water for kneading
- Neutral oil for frying
Instructions:
- Mix all the wheat flour along with maida, carom seeds, yogurt and oil in a large bowl.
- Add splashes of water to bring all the ingredients together, so you get a soft and supple dough.
- Cover the dough with a cloth and let it rest for about 10 minutes.
- After 10 minutes, divide the dough into 8 to 10 even-sized balls.
- Fry the puris one or two at a time, depending on the size of the vessel, and drain them on a paper towel.
- Enjoy the puris along with the halwa and some dry or saucy aloo curry.