10 Homemade Indian Sweets
Summary
- This video presents a collection of 10 popular homemade Indian sweets, perfect for festivals or special occasions. Learn to make classic treats like Motichoor Ladoo, Jangri, Mysore Pak, Milk Peda, Rasgulla, Gulab Jamun, Karanji, Coconut Burfi, Kaju Katli, and Kalakand with easy-to-follow steps.
All Ingredients - Motichoor Ladoo
- Besan 1 cup
- Kesar Food Color 1/8 tsp
- Water 3/4 cup
- Sugar 1 cup
- Cardamom Powder 1/2 tsp
- Lemon Juice 1/2 tsp
- Chopped Cashew Nuts 1.5 tbsp
- Chopped Pistachio 1/2 tbsp
- Ghee As needed
All Ingredients - Jangri
- Urad Dal 1 cup
- Sugar 400 gms
- Water 200 ml
- Lemon Juice 1 tsp
- Saffron Strands A few
- Kesari Powder (Food Color) 1/4 tsp
- Corn Flour 1 tbsp
- Oil or Ghee For frying
All Ingredients - Soft Mysore Pak
- Besan 1 cup
- Oil 1 cup
- Sugar 1.5 cup
- Water 1 cup
- Ghee 1/4 cup
All Ingredients - Milk Peda
- Milk 3/4 LTR (3 cups)
- Sugar 3 tbsp
- Chopped Almond For garnish
- Pistachio For garnish
- Saffron Strands For garnish
All Ingredients - Rasgulla
- Milk 1 litre
- Lemon Juice 2 tbsp
- Cold Water As needed
- All Purpose Flour (Maida) 2 tbsp
- Sugar 1 cup
- Water 4 cups
- Cardamom 2
- Saffron Strands For garnish
All Ingredients - Gulab Jamun
- Sugar 1 cup
- Green Cardamom 3
- Water 1.5 cups
- Lime Juice 2 drops
- Milk Powder 1/2 cup
- All Purpose Flour (Maida) 1 tbsp
- Baking Soda 1/8 tsp
- Ghee 1 tbsp
- Milk 2 tbsp
- Oil/Ghee For deep frying
All Ingredients - Karanji
- All Purpose Flour (Maida) 1 cup
- Melted Ghee 1 tbsp
- Salt A pinch
- Milk 1/4 cup
- Desiccated Coconut 1/4 cup
- Sesame Seeds 1/2 tbsp
- Cashew Nuts 5
- Almonds 5
- Raisins 5
- Nutmeg Powder 1 pinch
- Powdered Sugar 1.5 tbsp
- Oil For deep frying
All Ingredients - Coconut Burfi
- Ghee (Clarified Butter) 1 tsp
- Fresh Grated Coconut 3 cups
- Sugar 2 cups
- Cardamom Powder 1/4 tsp
- Broken Cashew Nuts For garnish
- Chopped Pistachio For garnish
All Ingredients - Kaju Katli
- Kaju (Cashew Nuts) 1 cup
- Sugar 1/2 cup
- Water 1/4 cup
- Cardamom Powder 1/4 tsp
- Ghee 1 tbsp
All Ingredients - Kalakand
- Grated Paneer (Cottage Cheese) 300 gms
- Condensed Milk 400 gms
- Milk Powder 2 tbsp
- Cardamom Powder 3/4 tsp
- Broken Cashew Nuts For garnish
- Chopped Pistachio For garnish
- Rose Petals For garnish
Tools You'll Need
- Pan
- Pot
- Blender
- Bowl
- Ladle
- Piping bag
- Cheesecloth
- Strainer
- Mixing bowl
- Rolling pin
- Parchment paper
Plan Ahead
Up to 7 hrs of hands-off time you can shift to earlier.
- Step 11 · Soak1 hr
…Batter After 1 hour, drain the water from the urad dal. Transfer the soaked urad dal to a blender and blend until smooth, adding a little water t…
- Step 25 · Soak4 hrs
…ze. Transfer the cooked rasgullas to a mud pot (or any serving bowl). Soak for 4 hours.
- Step 42 · Refrigerate2 hrs
…nish with broken cashew nuts and chopped pistachio. Allow it to cool. Refrigerate for 2 hours. Once set, unmold and cut into desired shapes. Garnish wi…
Don't have an ingredient? Try these swaps
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Boondi Maker (Method 1)
Take an aluminum foil container and make small holes using a toothpick. This will serve as a makeshift boondi jhara.
Step 2: Prepare Boondi Maker (Method 2)
Take a boondi jhara and mask it with aluminum foil. Then, make small holes using a toothpick through the foil.
Step 3: Prepare Motichoor Ladoo Batter
In a bowl, combine 1 cup besan, 1/8 tsp kesar food color, and 1/2 cup water. Mix well to ensure no lumps. Gradually add another 1/4 cup of water while mixing until the batter is smooth and of pouring consistency.
Step 4: Fry Boondi (Method 1)
Heat oil in a pan. Pour a ladle of batter into the prepared aluminum foil container (Method 1) and gently tap it over the hot oil. Fry the boondi for until lightly golden. Remove and keep aside on a paper towel to drain excess oil.
Step 5: Fry Boondi (Method 2)
Pour a ladle of batter into the prepared boondi jhara (Method 2) and gently tap it over the hot oil. Fry the boondi for until lightly golden. Remove and keep aside on a paper towel to drain excess oil.
Step 6: Prepare Sugar Syrup for Motichoor Ladoo
In a separate pan, combine 1 cup sugar and 1/2 cup water. Stir well and bring to a boil for . Add 1/2 tsp cardamom powder, 1/8 tsp kesar food color, and 1/2 tsp lemon juice. Mix well.
Step 7: Combine Boondi with Syrup and Nuts
Add the fried boondi to the sugar syrup. Cook on low flame for , stirring occasionally, until the boondi absorbs the sugar syrup. Add 1.5 tbsp chopped cashew nuts and 1/2 tbsp chopped pistachio. Mix well, then turn off the flame. Cover and for .
Step 8: Form Motichoor Ladoos
Transfer the boondi mixture to a bowl. Grease your hands with ghee. While the mixture is still warm, take small portions and press gently to form round ladoos.
Step 9: Soak Urad Dal for Jangri
Take 1 cup urad dal, wash it thoroughly, and then soak it in water for .
Step 10: Prepare Sugar Syrup for Jangri
In a pan, combine 400 gms sugar and 200 ml water. Stir on high flame until sugar dissolves and bring it to a boil. Add 1 tsp lemon juice to prevent crystallization. Continue boiling until it reaches a one-string consistency. Add saffron strands and mix well. The sugar syrup is ready.
Step 11: Prepare Jangri Batter
After , drain the water from the urad dal. Transfer the soaked urad dal to a blender and blend until smooth, adding a little water to achieve a tight consistency. Transfer the batter to a bowl. Add 1/4 tsp kesari powder (food color) and mix well. Optionally, add 1 tbsp corn flour and mix well.
Step 12: Pipe and Fry Jangri
Fill a piping bag (or zip lock pouch) with the jangri batter. Heat oil or ghee on medium flame. the flame and pipe the batter into the hot oil in a circular motion with overlapping coils. Turn over when the bottom side is crisp. Fry until crisp and golden.
Step 13: Soak Jangri in Syrup
Drop the fried jangri into the warm sugar syrup. Let it soak for .
Step 14: Dry Roast Besan for Mysore Pak
In a pan, dry roast 1 cup besan on low flame for .
Step 15: Prepare Besan-Oil Mixture
Transfer the roasted besan to a bowl. Add 1 cup oil and mix well until smooth.
Step 16: Prepare Sugar Syrup for Mysore Pak
In a pan, combine 1.5 cups sugar and 1 cup water. Mix well and allow it to boil until the sugar dissolves.
Step 17: Combine and Cook Mysore Pak Mixture
Add the besan-oil mixture to the boiling sugar syrup. Keep stirring continuously. The mixture will start to thicken and leave the pan. Gradually add 1/4 cup ghee, mixing well after each addition, until the mixture leaves the pan completely.
Step 18: Set and Cut Mysore Pak
Line a pan with butter paper and grease it with ghee. Transfer the Mysore Pak mixture to the prepared pan. Spread it evenly and flatten the top. Allow it to set completely. Once set, unmold and cut into desired shapes.
Step 19: Reduce Milk for Milk Peda
In a pan, pour 3/4 liter (3 cups) milk. Bring it to a boil on medium to high flame, stirring continuously. Scrape the sides and bottom of the pan. Continue stirring until the milk to half, which takes about . Keep stirring on low flame until the milk starts to thicken and forms a solid mass that leaves the sides of the pan.
Step 20: Prepare Milk Peda
Add 3 tbsp sugar to the thickened milk solids (khoya) and mix well until the sugar dissolves and there are no lumps. The khoya is ready. Transfer the khoya to a wooden board and set aside for to cool slightly. Grease your hands with ghee. Take a small ball-sized portion of khoya, flatten it, and place a chopped almond or pistachio in the center. Press with a peda maker to form the desired shape. Repeat for all pedas. Garnish with almonds, pistachios, and saffron strands.
Step 21: Curdle Milk for Rasgulla
In a pan, pour 1 liter milk and bring it to a boil. Add 2 tbsp lemon juice to the boiling milk. Stir well until the milk curdles completely.
Step 22: Drain and Knead Chena
Place a muslin cloth over a strainer and drain the curdled milk (chena). Rinse the chena with cold water to remove any acidic flavor. Squeeze out excess water from the chena. Hang the chena for to remove all excess water. After , crumble the chena and it on a wooden board for until smooth. Add 2 tbsp all purpose flour (maida) and combine well. to form a soft dough.
Step 23: Prepare Rasgulla Balls
Prepare small balls from the chena dough.
Step 24: Prepare Sugar Syrup for Rasgulla
In a pan, combine 1 cup sugar, 4 cups water, and 2 cardamoms. Stir to dissolve sugar and bring it to a boil.
Step 25: Cook Rasgulla
Gently drop the prepared chena balls into the boiling sugar syrup. Cover and cook on medium flame for . The chena balls will double in size. Transfer the cooked rasgullas to a mud pot (or any serving bowl). Soak for .
Step 26: Garnish Rasgulla
Garnish the rasgullas with saffron strands.
Step 27: Prepare Sugar Syrup for Gulab Jamun
In a pan, combine 1 cup sugar, 3 green cardamoms, and 1.5 cups water. Stir well and bring to a boil. Add 2 drops of lime juice to prevent crystallization. Stir for until the syrup turns sticky. Keep it aside.
Step 28: Prepare Gulab Jamun Dough
In a bowl, combine 1/2 cup milk powder, 1 tbsp all purpose flour (maida), and 1/8 tsp baking soda. Mix well. Add 1 tbsp ghee and mix evenly. Add 2 tbsp milk and mix lightly, do not . Grease your hand with oil and form a soft dough. Make small balls from the dough.
Step 29: Deep Fry Gulab Jamun
Heat oil or ghee in a pan for deep frying. Gently drop the prepared gulab jamun balls into the hot oil. Stir gently and fry evenly until golden brown.
Step 30: Soak Gulab Jamun
Heat the sugar syrup for . Add the fried gulab jamun balls to the warm sugar syrup. Set aside for . After , the gulab jamuns will have soaked up the syrup and are ready.
Step 31: Prepare Karanji Dough
In a bowl, combine 1 cup all purpose flour (maida), 1 tbsp melted ghee, and a pinch of salt. Mix lightly. Gradually add 1/4 cup milk and to form a soft dough. Cover with a moist towel and for .
Step 32: Prepare Karanji Stuffing
In a pan, heat 1 tsp ghee. Add 1/4 cup desiccated coconut and roast until it turns golden brown. Transfer to a plate and keep aside. In the same pan, add 1/2 tbsp sesame seeds and roast until they pop. Transfer to the plate with coconut. In a blender, combine 5 cashew nuts, 5 almonds, and 5 raisins. Blend coarse. Add the blended nuts to the coconut and sesame mixture. Add 1 pinch nutmeg powder and 1.5 tbsp powdered sugar. Mix well. The stuffing is ready.
Step 33: Roll and Fill Karanji
Sprinkle some flour on a wooden board. Take the rested dough and roll it out evenly. Use a small bowl or cutter to cut out circles from the rolled dough. Take one circle, place 1 tbsp of stuffing in the center. Apply milk over the edges. Fold the circle in half and seal the edges firmly. Pinch the pressed edges to create a decorative pattern. Repeat for all Karanjis.
Step 34: Deep Fry Karanji
Heat oil in a pan for deep frying. Gently drop the prepared Karanjis into the hot oil. Fry until crisp and golden brown. Remove and place on a paper towel to drain excess oil.
Step 35: Prepare Coconut Burfi Mixture
Grease a tray with butter paper and ghee, then keep it aside. In a pan, heat 1 tsp ghee. Add 3 cups fresh grated coconut and cook on low flame for . Add 2 cups sugar and mix well. Cook on medium flame until sugar dissolves and combines with the coconut. Continue cooking for until the mixture separates from the pan and holds its shape. Add 1/4 tsp cardamom powder and mix well.
Step 36: Set and Cut Coconut Burfi
Transfer the coconut mixture to the prepared tray. Spread it out evenly. Garnish with broken cashew nuts and chopped pistachio. Allow it to cool for . Refrigerate for . Once set, unmold and cut into desired shapes.
Step 37: Grind Cashew Nuts for Kaju Katli
In a blender, add 1 cup Kaju (cashew nuts). Grind to a fine powder, ensuring it's not oily.
Step 38: Prepare Sugar Syrup for Kaju Katli
In a pan, combine 1/2 cup sugar and 1/4 cup water. Stir well and allow it to boil. Add 1/4 tsp cardamom powder and mix well.
Step 39: Combine and Cook Kaju Katli Mixture
Add the ground cashew nuts powder to the sugar syrup on low flame. Keep stirring continuously for until the mixture starts leaving the pan.
Step 40: Roll and Cut Kaju Katli
Grease a tray with 1 tbsp ghee and spread it evenly. Transfer the cashew mixture to the tray. with a spoon while the mixture is still hot. Grease a parchment paper and rolling pin with ghee. the mixture with your hand (it should be hot). Gently roll the dough from all sides to an even thickness. Cut into desired shapes (diamonds).
Step 41: Prepare Kalakand Mixture
Grease a tray with butter paper and ghee, then keep it aside. In a pan, combine 300 gms grated paneer (cottage cheese), 400 gms condensed milk, and 2 tbsp milk powder. Combine well. Cook on low flame, stirring continuously. The mixture will start to thicken. Add 3/4 tsp cardamom powder and mix well. Continue stirring until the mixture thickens and separates from the pan, holding its shape.
Step 42: Set and Cut Kalakand
Transfer the Kalakand mixture to the prepared tray. Spread it out evenly. Garnish with broken cashew nuts and chopped pistachio. Allow it to cool. Refrigerate for . Once set, unmold and cut into desired shapes. Garnish with rose petals.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Refrigerateup to 2 hours
Refrigerate for 2 hours.
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