During the festive season of Diwali, unexpected guests can brighten your doorstep, and you may not always be prepared in advance. But don't worry, because there are some wonderful tricks to quickly make delicious desserts that will let your cooking skills shine. These desserts are super easy to make and will not only come to the rescue but also bring a delightful sweetness to the festivities. From delightful rabri to mouthwatering ladoos, these quick treats are sure to please everyone's palate. Make sure to keep these recipes easily accessible for those times when you're in a rush but still want to serve your loved ones with homemade treats. With these smart techniques at your fingertips, you'll be well-prepared to indulge in delectable treats in no time and make unforgettable memories during Diwali and beyond. Let's begin with these simple recipe to make in no time and less effort.  

Instant Rabri 

Ingredients: 

½ L Full Cream Milk  

2 White bread Slices 

¼ cup Condensed Milk 

10-12 Kesar Strands  

1 tbsp Almond Flakes 

1 tbsp, chopped  

2 Coarsely ground Cardamom  

Method: Take a few slices of white bread and trim off the crusts. Next, carefully slice them into smaller pieces and gently grind them. Spread them on a plate. To make Rabdi, place a pan on the stove and add water and milk. Let it come to a boil. Once the boiling begins, add saffron milk, cardamom powder, and sugar to the mixture. Continue boiling the milk. Next, you can add the ground white bread to the boiling milk and let it cook for a little longer. Next, add some finely chopped dry fruits such as almonds, cashew nuts and pistachios. After that, go ahead and turn off the flame and allow it to cool down. After preparing it, you can make it even more appealing by adding a sprinkle of finely chopped dry fruits and delicate rose petals as a garnish. Once you follow these steps, you'll have a delicious and creamy Tasty Lachhedar Rabdi ready to be served. 

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Instant jalebi 

Ingredients: 

1 cup Sugar  

¾ cup Water 

2-3 Cardamom pods 

Saffron – a few strands 

1 tsp Lemon juice 

For the jalebi batter  

1 cup Flour 

1 tbsp Cornflour 

2 tbsp Curd  

½ to ¾ cup Water (or as required for a semi thick batter) 

1 tsp  Baking soda (to be added in the end)  

Ghee – for deep frying 

Method: To prepare the syrup, you'll need to combine sugar, water, cardamom pods, and saffron strands in a saucepan. Cook the mixture until the sugar completely dissolves and the consistency becomes thick enough that when you test it, there should be a single string formed between your index finger and thumb.  After you finish, turn down the flame and let the syrup cool down a bit.    

Heat ghee in a kadhai. -Now take a mixing bowl & add the flour, cornflour, curd & water & make a smooth, lump-free batter. -Add baking soda to the batter just when ready to fry & give it a quick whisk. Do not over mix. Fill the batter in a piping bottle or an empty sauce bottle & start piping the jalebis in hot ghee. Fry the jalebis till they turn crispy & then directly add them into the syrup (syrup should be warm, not too hot or too cold). Remove the jalebis from the syrup onto a cooling rack for a few seconds to let the excess syrup drip off. Then serve hot with rabri or just as is! - Recipe by Amrita Raichand.

Instant Rasmalai 

Ingredients: 

1 L Full Fat Milk 

½ cup Condensed milk 

A Handful Cashewnuts sliced 

A Handful Almond sliced 

A Handful Pista sliced 

½ tsp Cardamom powder  

Saffron – a generous pinch 

A Pinch of Yellow food colour  

1 tbsp Rose water  

1 tbsp Kewra water  

12 Bread slices  

For Stuffing 

½ cup Khoya  

½ tsp Cardamom powder 

2 tbsp Pista chopped  

Method: Pour milk into a pan and bring it to a boil. Add condensed milk, cashewnuts, almonds, pista, cardamom powder, saffron, yellow food colour and cook the milk till 2/3rd of the milk remains. Remove and cool it completely. Put in in a fridge will it is chilled. Cut the bread into small discs, use the sides to make bread crumbs to use in other recipes. Mix together Hoya, cardamom powder and pista. Place a spoonful on to a bread disc and place the other bread on top. Wet the sides of the bread with some milk and using a fork press it down to seal it. Place the stuffed bread on to a serving plate and pour over the chilled milk. Garnish with chopped pista and serve immediately. - Recipe by Chef Kunal Kapur.  

Quick Besan Laddoo 

2 cup Besan 

1 cup Sugar  

½ cup Water 

½  tsp Cardamom powder 

A pinch of orange food colour (optional) 

2 tbsp Nuts 

Method: To make the dough, start by combining besan with a little water and a few spoons of ghee. Gently take a small amount of the dough and use your hands to shape it into little balls, one at a time. Now heat up some oil in a pan. Then, gently place the dough ball into the oil. Cook the food in hot oil for a duration of 5 minutes. Take the fried ball and grind it in a grinder until it becomes a fine powder. In a large pan, take sugar, water, food colour and cardamom powder. Allow it to boil for 5-10 minutes or until syrup thickness slightly. Make sure the sugar syrup doesn't become too thick and stringy. Add the prepared besan mixture to the hot sugar syrup. Make sure to mix everything together thoroughly and evenly coat the entire mixture with the sugar syrup. Keep cooking for another 2 to 3 minutes, or until the sugar syrup reaches the desired thickness. Include ground cashew nuts and mix thoroughly. The mixture has been dried, and it has absorbed all the sugar syrup. To make the ladoo, take a small portion of the mixture and shape into small equal size balls. The besan laddoo are now prepared and ready to be enjoyed. 

Coconut Ladoo 

Ingredients: 

1½ cups + ¼ cup Desiccated Coconut (grated dry coconut) or Fresh grated Coconut 

¾ cup Condensed Milk 

1 tsp Ghee (clarified butter) 

A Pinch of Cardamom Powder 

Method: To start, melt 1 tsp of ghee in a nonstick pan or a heavy-based pan/kadai over a medium flame. Add 1 and a half cups of desiccated coconut and mix it thoroughly. Keep stirring the coconut continuously and roast it over a medium flame for about 2-3 minutes. Add ¾ cup of condensed milk. Make sure that the ingredients are thoroughly combined. Keep stirring and cooking the mixture until it thickens, begins to pull away from the sides of the pan, and forms a large lump. It will take about 4 to 5 minutes on a low to medium flame. Add cardamom powder and switch off the flame. Grab a small plate and pour in ¼ cup of desiccated coconut, which is dry grated coconut. Once the mixture has cooled slightly, take a small portion about the size of a lemon and shape it into a ball. Take the ball and gently roll it in the desiccated coconut, making sure to coat it evenly on all sides. Transfer it onto a clean plate. Repeat the process. The coconut laddus are all set and ready to be served. To keep your coconut ladoo fresh, store them in a sealed container and place it in the refrigerator. They remain fresh for about a week.