7 dessert recipes that you can make with cold pressed oils

If you have a sweet tooth, you are going to love this blog! 

There are plenty of people who are of the opinion that when you are making desserts, you need ghee! Well, allow us to change your mind, because if you have Gramiyaa by your side, even desserts can be made using cold pressed oils?

Don’t believe us?

Well then, read on! 

Here are 7 delicious Indian dessert recipes that you can make with our cold pressed oils!

Decadent, deliriously delicious desserts! 

Yes, you can make desserts with cold pressed oils and they will taste just as wonderful and perhaps be a rung higher on the health factor too. Whether you are making something special for the festival days or you just want a sweet treat that you can make and store for when those cravings hit, these recipes will surely become your favourites. 

1. Coconut jaggery ladoo – There is something so comforting about a coconut ladoo and when it is made with jaggery, it becomes even better. For this delicious recipe, you need to heat some cold pressed coconut oil in a large pan and cook grated coconut till it starts to become golden brown aromatic. To this, you will add grated jaggery and cardamom powder, stirring continuously until jaggery melts and mixes well with the coconut. Once it all comes together, you can allow the mixture to cool down and then you can shape into ladoos. 
2. Besan ladoo – This has to easily be one of the all-time favourites and most people choose to make these ladoos in pure ghee. But what if we tell you that you can make it with ground nut oil too! Heat the groundnut oil on a low heat and add the besan to it. Stirring constantly, you need to roast the besan till it turns brown and aromatic. In about 10 to 15 minutes, the besan should be ready, which is when you take it off the heat and before it cools down, you want to add powdered sugar and cardamom powder and mix it all really well to integrate the mix. To shape the ladoos, you need to grease your palms with some more groundnut oil and make round balls, which you can decorate with some finely chopped almonds or pistachios. 
3. Rava ladoo – While besan ladoo might be a favourite in the northern parts of India, towards the southern states, it has to be the rava ladoo. The process is pretty much the same as is with any other ladoo – you start with heating a small amount of coconut oil on a low heat and roasting the rava till it turns golden and aromatic. Once that happens, you take the pan off the heat and allow it to cool just a tiny bit. You will now add powdered sugar, grated coconut and chopped nuts and after greasing your palms with some more coconut oil, you can shape the ladoos. 
4. Banana halwa – How many times have you thrown away bananas, because they have become over ripe? This recipe allows you to kill two birds with a single stone – you can use those ripe bananas and make quick dessert recipes with those too! Heat cold pressed coconut oil and sauté grated coconut till it turns light golden brown. To this, you need to add mashed bananas and cook till everything is amalgamated well. Next goes in grated jaggery and some cardamom powder and continue to cook on a slow heat till the mixture starts to leave the sides of the pan. This can be served hot or even warm.  
5. Sooji halwa – This has to be one of the easiest dessert recipes and the go-to for mothers all over the country! Not only is this a quick and simple recipe, it doesn’t need too many ingredients either. Heat cold pressed groundnut oil in a pan over medium heat and roast the sooji, while stirring continuously. In a separate pan, heat water and sugar to create a syrup and once the sooji is ready, you slowly add the hot sugar syrup, stirring continuously to avoid lumps. You need to cook this out till the sooji has absorbed all the syrup and becomes thick. You can add food colour if you want, but you should really add cardamom powder and a few strands of saffron. Garnish with plenty of chopped nuts and the easy recipe is ready to be served!
6. Modak – Whether it is time for Ganesh Chaturthi or not, saying no to modak is often a tough task! Although slightly labour intensive, there is no denying that modaks are a delight to devour! You need to create this dessert in two stages – the covering and the filling. For the filling, you need to heat cold pressed coconut oil and sauté grated coconut till light brown and then you add grated jaggery and cardamom powder. Once the filling starts to become slightly dry and together, you can set it aside to cool. For the covering, you need to heat water and some coconut oil over medium heat, till it starts boiling. For the outer covering, heat water and coconut oil in a pan over medium heat until it starts boiling. Reduce the heat and slowly add rice flour, stirring continuously to avoid lumps, and you need to cook the mixture till it becomes like a dough. Once the dough is warm enough to touch, just lightly knead it once and then make small balls that you will have to flatten out. Inside these rice flour patties, place a small ball of the coconut filling and then shape like modaks. Once the modaks are steamed for 10-12 minutes, your modaks are ready to be devoured! 
7. Mysore Pak – A southern Indian classic, just the name of this dessert is enough to make people drool and if you have some cold pressed groundnut oil at hand, you can actually get this recipe ready in less than 30 minutes! Heat groundnut oil in a heavy-bottomed pan over low heat and gradually add besan, stirring continuously to avoid lumps. In a separate pan, prepare a sugar syrup. Cook the besan mixture on low heat until it starts to thicken and release bubbles, which is when you will slowly start pouring the sugar syrup, while stirring continuously. Cook on a low heat until the mixture thickens further and starts to leave the sides of the pan, which is when you pour it out onto a greased plate. Spread it out evenly and cut into desired shapes, while still warm.

You see, all these traditional Indian dessert recipes can be made super easily with our range of cold pressed oils and most of them can be made in bulk and stored. 

How long they will last; well, that is something we provide no assurance for!