Special days call for special celebrations for sure. But what if we told you that you could whip up lip-smacking recipes for the upcoming Indian festival season, using just your microwave and refrigerator?
Yes, you heard it right. Stop slaving over the stove, and embrace microwave Indian desserts now!
These three fabulous recipes will leave your taste buds tingling and your guests asking for more. The dishes beautifully encapsulate love, with tenderness mirrored in their flavours, creativity woven into their preparation, and a splendour that makes celebrations special.
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Ghevar is a traditional Indian sweet, deep-fried to finger-licking deliciousness. Remember how MasterChef Australia contestant Depinder wowed her fellow contestants with her version? Well, here’s a quick and innovative microwave version that preserves the authentic taste while significantly reducing the cooking time. (Wonder if Depinder would approve…)
1 cup plain flour (maida)
1/4 cup ghee (clarified butter), melted
1/2 cup milk
1/4 teaspoon cardamom powder
1 cup sugar
1/2 cup water
A few saffron strands
1/4 teaspoon cardamom powder
Slivered almonds and pistachios
Edible silver foil (varak), optional
In a microwave-safe bowl, mix flour, melted ghee, milk and cardamom powder to form a smooth batter. The batter should be of pouring consistency, similar to a pancake batter.
Place the ice cubes in a larger microwave-safe bowl and put the batter bowl on top.
Microwave the batter on low power for 2 minutes. Check the consistency; it should be thicker but still pourable. If needed, microwave for another 1-2 minutes while checking at intervals.
Carefully remove the ice bowl and place it aside. Now, take a round microwave-safe dish and grease it with a little ghee.
Pour a ladleful of the batter into the centre of the dish, allowing it to spread on its own. You can create multiple layers by repeating this process, ensuring the batter spreads evenly each time.
Microwave the batter-covered dish on medium power for 4-5 minutes, until the edges turn golden brown and the top becomes porous and crispy.
The centre might remain a bit softer, which is fine as it will firm up on cooling.
Allow the Ghevar to cool slightly before carefully removing it from the dish. Place it on a wire rack to cool completely.
While the Ghevar is cooling, prepare the sugar syrup. In a microwave-safe bowl, mix sugar, water, saffron strands, and cardamom powder.
Microwave the mixture on high power for 5-6 minutes or until it forms a slightly sticky syrup. Stir halfway through.
Once the Ghevar has cooled completely, place it on a plate. Gently pour the sugar syrup over it, allowing it to soak in.
Garnish the Ghevar with slivered almonds, pistachios, and edible silver foil, if using.
Let the Ghevar sit for a couple of hours so that the syrup gets absorbed and the flavours meld together.
Slice and serve the Ghevar.
What’s the Indian festive season without a touch of elegance? These Radiant Rose Pedas are not only visually stunning but also incredibly easy to make. A great microwave Indian dessert!
2 cups milk powder
1 cup sweetened condensed milk
1/4 cup milk
A few drops of rose essence
Edible rose petals and chopped pistachios for garnish
In a microwave-safe bowl, combine the milk powder, sweetened condensed milk, and milk.
Microwave the mixture on high for 2 minutes, then stir well.
Repeat the process, microwaving for 2 minutes and stirring, until the mixture thickens and leaves the sides of the bowl.
Stir in a few drops of rose essence for that lovely floral note.
Allow the mixture to cool slightly and then shape it into small peda rounds.
Garnish with edible rose petals and chopped pistachios.
Refrigerate the pedas for about 30 minutes to firm up before indulging in their rosy goodness.
Saffron-Scented Mini Malpuas
Malpuas, a traditional favourite, can transform wonderfully into a microwave Indian dessert. We give them a twist here by making them mini-sized and saffron-infused, and making the process microwave-friendly.
1 cup plain flour
1/4 cup semolina (sooji)
1/2 teaspoon baking powder
A pinch of saffron strands
1/2 cup milk
2 tablespoons yogurt
Ghee for frying
Sliced almonds and pistachios for garnish
In a microwave-safe bowl, warm the milk for 15 seconds and infuse the saffron strands in it.
In a separate bowl, mix the all-purpose flour, semolina, and baking powder.
Gradually add the saffron-infused milk and yogurt to the dry ingredients, stirring to form a thick batter. Let it rest for 15 minutes.
In a microwave-safe dish, melt some ghee for frying.
Using a tablespoon, scoop small portions of the batter and drop them into the hot ghee, shaping them into mini malpuas.
Microwave the malpuas on medium-high for 2-3 minutes on each side until they turn golden and crisp.
Drain the excess ghee and place the malpuas on a paper towel.
Garnish with sliced almonds and pistachios, and serve these saffron-scented mini malpuas to satisfy your sweet cravings.
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