AMINA CREATIONS: 4 EASY AND INSTANT EID SPECIAL SWEET RECIPES WITH VIDEO

Hi friends, welcome back to my blog. Today I am sharing a collection of 4 easy and instant sweet/dessert recipes that you can try for Eid. You can make these sweets a day ahead and serve on Eid day. I have also shared detailed recipes and method along with video on how to make these easy and instant Indian sweets/ desserts

These 4 delicious sweet recipes can also be prepared for other Indian festivals like Diwali, Holi, etc. You can also serve these sweets during parties, family get togethers, special occasions and feasts. These sweet recipes would make your sunday lunches too more filling and complete.

These Eid special sweet/dessert recipes are easy and quick to make and you can prepare each of these sweets in less than 30 minutes. Here I have shared recipes of Instant Gulab Jamun, Spongy Rasgulla, Soft Semolina barfi and Instant Falooda mix sweet. These recipes are delicious and come out perfect. Do try out these yummy sweet recipes and I am sure everyone at your home would like it.

Do check out the video below on how to make these sweets. Please Subscribe to my channel and press the bell icon for latest updates.

Gulab Jamun recipe/ How to make perfect Gulab jamun from Readymade mix

Gulab jamun is a very popular sweet in India, often served during special occasions and festivals. It is commonly made using khoya, flour and sugar and flavoured with rose water or cardamom powder. I usually prepare gulab jamuns using gulab jamun mixes during Eid as they are easily available and save time and effort. The gulab jamuns are ready in less than an hour and taste delicious.

Ingredients required for making a perfectly soaked, soft and delicious Gulab Jamun.

175 gms Gulab jamun mix (Aachi or Aashirwad or MTR)

About 3 cups of Oil for frying the jamuns

5 cups sugar (approximately 700 gms)

5 cups water
Rose water/ essence (optional)

Method

Take sugar and water in a pan or vessel, mix well and allow the syrup to boil for 12 to 15 minutes.(The syrup should just be sticky and should not reach one string consistency.)
You can also add a few drops of rose water/ essence or 1/4 tsp of cardamom powder for flavouring. (We usually like the gulab jamuns plain hence we do not add any flavouring.)
While the syrup is getting cooked, transfer the contents of the gulab jamun mix to a bowl.
Add water little by little and mix gently to form a soft and smooth dough. Close with a lid. (Do not make the dough firm as it will be difficult to make crack free jamuns.)
After about 5 minutes, pinch small bits from the mix and make smooth and crack free balls.
Depending on the size of the balls, the number may vary. This recipe usually makes 40 to 45 jamuns. Keep all the jamuns ready and close with a lid till you are ready to fry them.
Once the syrup is done, transfer the pan to a stand and place a frying pan with oil on the burner.
When oil is hot enough carefully add 20 balls and deep fry in medium to low flame till the jamuns are cooked and are uniformly dark brown in colour. Keep stirring in between to facilitate even cooking.
Once the first batch is cooked transfer them directly to the hot syrup. Do not close a lid.
Add the next set of jamuns for frying. Increase or decrease heat as and when necessary. When the next set is also cooked, add them to the syrup too and gently mix.
Close the lid only till it is 3/4 covered.
Allow the jamuns to soak in the syrup for 1 to 2 hours. After the syrup has cooled down, transfer the gulab jamuns to an air tight container.
Gulab jamuns are now ready.
You can also heat the syrup along with the jamuns in a pan for a minute or two and serve hot with ice cream.

Notes:

If you have prepared the sugar syrup in advance then make sure to boil it again before adding the jamuns to the syrup. The jamuns soak better when the syrup is hot.

Falooda mix sweet/ Instant Rose Falooda mix recipe

Falooda mix is an instant sweet that you can turn to when you have guests visiting your home or if you crave for that quick after lunch or dinner dessert. You can serve instant falooda mix with chopped fruits and ice cream in a glass or serve this as it is. This Falooda mix sweet tastes delicious as it is too and it is best served chilled. You can also make Falooda mix packets before hand and refrigerate it.

Ingredients required for making Falooda mix sweet
1/2 litre milk
3/4 cup water
For making the Falooda mix packet

1/2 cup sugar
3 tsp corn flour
1/4 tsp or few drops of Rose essence
1/3 cup short vermicelli
1 tsp sabza seeds
5 to 6 almonds skin removed and thinly sliced

Method

Take sugar , corn flour and rose essence in a mixer jar, close the jar and grind for just 3 seconds. We don't have to powder the sugar. We are doing this just to mix all the three ingredients together.
Next take vermicelli in a bowl, add sabza seeds and sliced almonds.
Transfer the sugar mix to a clean zip lock cover and then add the vermicelli mix to it.
Close the cover and your Falooda mix packet is ready.
You can refrigerate this in a refrigerator for 2 weeks or in a freezer for upto 2 months.
Now to prepare the Falooda mix sweet, heat milk and water in a pan.
When it starts boiling, reduce heat and add the contents of a packet to the milk.
Continue stirring and cook for 10 to 12 minutes in medium flame till it starts thickening and the vermicelli is cooked.
Switch off the gas and allow the sweet to come to room temperature.
Transfer to bowls and refrigerate for atleast 2 to 3 hours.
Serve chilled as it is or assemble it with chopped fruits like water melon, pineapple and ice cream.

Rasgulla/ How to make Chenna Rasgulla

Rasgulla or Chenna rasgulla is a popular Indian sweet. Rasgulla can easily be prepared at home in just 30 minutes using just milk, sugar, vinegar and water. You can also use lime juice in place of vinegar. This recipe yields soft and spongy rasgullas that are very easy to cook and delicious to eat.

Ingredients required for making soft and spongy Rasgullas

1/2 litre milk

1 and 1/2 tbsp vinegar/ lime juice

1 cup water

For syrup

1 cup sugar

4 cups water

Method

Boil milk in a pan. When it starts boiling, add vinegar and mix well.
The milk will start separating from the whey.
Switch off the gas and allow it to come to room temperature.
Take a strainer over a bowl. Place a muslin cloth or any thin cloth over the strainer and strain the milk from the whey.
Add water and gently squeeze.
Hang it for at least 30 minutes. By this time all the water and moisture in the paneer would have gone.
Then transfer the paneer to a bowl. Knead for 5 to 7 minutes till the paneer feels greasy and comes together to form a ball.
Take a small ball, roll between your palms nicely till you get a smooth and crack free ball.
In the same way, make more paneer balls and keep ready. I got 13 small balls.
Heat water and sugar in a wide pan or pressure cooker, close a lid and boil for 10 minutes.
Open the lid, add the paneer balls and close the lid.
Let it cook in high or medium high flame for 15 minutes.
By this time, the paneer balls would have doubled and cooked.
Switch off the gas and transfer to a serving bowl.
Allow it to cool down and refrigerate.
Serve cold.

Semolina Sweet/ Rava Burfi/ Sooji ki barfi

Soft semolina barfi is an ideal sweet that you can make for festivals or any special occasion. This recipe of Semolina sweet or Rava barfi can also be packed in your kid's snack box as it is healthy and delicious.

Ingredients required for making Soft Semolina sweet/ Rava barfi/ Sooji ki barfi

1 cup sooji/rava/semolina

1 and 1/4 cups sugar

2 and 1/2 cups milk

pinch of cardamom/elaichi powder

4 tbsp ghee

yellow food colour dissolved in 2 tbsp milk

green food colour dissolved in 2 tbsp milk

Method

Grease a mould or cake pan with ghee and keep ready.
Heat ghee in a non stick pan, add 1 cup sooji/semolina/rava and fry for about 5 minutes in medium flame till it turns slight golden and fragrant.
Now reduce flame to low, add milk and mix well. There should not be any lumps.
Continue cooking for 5 to 10 minutes in medium to low flame till the milk is absorbed and the sooji is cooked.
Add sugar and mix well. Cook for about 5 minutes, then add cardamom powder.
Mix well and continue stirring.
When the sooji mix has slightly thickened, divide the mix into two and transfer half to a plate.
To the other half on the pan, add yellow food colour dissolved in milk and mix well.
Continue cooking in low flame for a minute till it leaves the sides of the pan and then transfer the yellow coloured mix to the greased mould.
Gently press and make the mix even.
Then transfer the first part of the mix back to the pan, add green colour dissolved in milk. Mix well and continue cooking till it leaves the sides of the pan.
Switch off the gas and transfer the mix to the mould with the yellow mix and press well.
Allow the mix to cool down completely. Refrigerate for a couple of hours.
Use a knife to loosen the edges and unmould the barfi.
Cut it into pieces. Our soft semolina barfi is ready to be served.
You can also place it in an airtight container in the refrigerator. This sweet stays good for up to a week if properly refrigerated.