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5 Quick and Easy Sweet Recipes for Diwali

Mithais are for all occasions and can be managed by anyone from experienced cooks to beginners. For those who think Indian sweets are difficult to prepare at home, this recipe blog is intended to break that notion. 

We have curated 5 easy-to-follow quick recipes that wouldn’t eat up your whole day. You will surely have a delightful time preparing these. May you always have sweetness in your life!

 

Basundi

  • Boil 2 litres of milk in a heavy-bottom pan
  • After one boil, add some chopped nuts to the milk
  • Keep boiling till the milk reduces up to one quarter
  • Stir it continuously to avoid milk from sticking
  • At this stage, add ½ cup sugar and saffron. Mix it well
  • Boil further till the mixture thickens completely
  • Add cardamom powder to enhance the flavour and aroma
  • Serve warm or chill in the freezer for a few hours

Kaju Katli

  • Finely blend half a gram of cashews into a powder
  • Sieve the powder to get rid of any lumps
  • In a kadhai, dissolve 1 cup sugar with ½ cup water
  • Boil until you get a one-string consistency
  • Now add the cashew powder and mix well
  • Stir till a smooth paste is achieved
  • Add cardamom powder and some ghee to this paste
  • Cook till the ghee starts to separate from the paste
  • Grease a tray with ghee and lay down some butter paper on it
  • Fold the mix with a spatula to form a dough
  • Knead the dough slightly to make it softer
  • Roll the cashew dough and place it on the tray
  • Place silver work & cut it into a diamond shape
  • Keep aside for a few hours to set properly

Coconut Peda

  • Soak 2 cups of coconut in 1 cup of milk
  • Transfer to a kadhai once all the milk is absorbed
  • Now, add ½ cups cream and 1 cup sugar. Mix well
  • Add 1½ cups of milk powder and 1 tbsp ghee
  • Cook this mix on a medium flame
  • Cook until the mix separates from the pan
  • Once it cools down, make small pedas
  • Use nuts to garnish the peda before serving

Bread Malai Roll

  • For making mawa, heat 2 tbsp cream, 1 tbsp butter, and ¼ cup milk in a pan. Combine well
  • Add ½ cup milk powder
  • Stir it well to ensure it makes a smooth paste
  • Keep aside when it thickens completely
  • For malai milk, heat ½ cup cream with 1 cup milk in a kadhai
  • Boil it for a few minutes until thickens
  • Add ¼ cup sugar & cardamom powder, and stir till it dissolves well. Keep aside
  • Cut the edges of a bread slice and roll it out smooth
  • Spread mawa paste on it. Roll it tight and cut it into half
  • Fill a deep serving plate with malai milk, now place the bread rolls in it
  • Decorate with saffron milk strand and chopped nuts
  • Place in the freezer for 10 minutes to serve chilled
  •  

Milk Barfi

  • Mix ¾ cup sugar, 2½ cups milk powder, and 1 cup milk in a bowl
  • To combine, whisk all these ingredients together
  • Once done, transfer it to a kadhai
  • Add ¼ cup of ghee to it
  • Stir on low flame until it thickens
  • Switch off the flame as the mix separates from the pan
  • Transfer to a greased plate or tray
  • Garnish with chopped pistachios
  • Cover and refrigerate for at least an hour
  • When serving, cut into desired pieces

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