10 Homemade Sweets

Step 1: Motichoor Ladoo: Prepare Boondi Maker

Use an aluminum foil container and make small holes using a toothpick. Alternatively, use a boondi jhara, mask it with aluminum foil, and make small holes using a toothpick.

Step 2: Motichoor Ladoo: Prepare 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 1/4 cup water to the batter and mix until smooth.

Step 3: Motichoor Ladoo: Fry Boondi

Pour a ladle of batter into the prepared aluminum foil container or boondi jhara over hot oil. Tap gently to let the batter drop into the oil. Fry for 30-60 seconds until golden. Remove and keep aside.

Step 4: Motichoor Ladoo: Prepare Sugar Syrup

In a pan, combine 1 cup sugar and 1/2 cup water. Stir and bring to a boil for 2-3 minutes. Add 1/2 tsp cardamom powder, 1/8 tsp kesar food color, and 1/2 tsp lemon juice. Mix well.

Step 5: Motichoor Ladoo: Combine Boondi with Syrup

Add the fried boondi to the sugar syrup. Stir and cook on low flame for 4-5 minutes until the boondi absorbs the sugar syrup. Add 1.5 tbsp chopped cashew nuts and 1/2 tbsp chopped pistachio. Mix well and turn off the flame. Cover and let it rest for 3-4 minutes.

Step 6: Motichoor Ladoo: Form Ladoos

Transfer the mixture to a bowl. Grease your hands with ghee and prepare ladoos while the mixture is warm. Garnish with cashew and pistachio.

Step 7: Jangri: Prepare Urad Dal Batter

Wash and soak 1 cup urad dal for 1 hour. After 1 hour, drain the water. Transfer the soaked urad dal to a blender. Blend 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 1 tbsp corn flour (optional). Mix well.

Step 8: Jangri: Prepare Sugar Syrup

In a pan, combine 400 gms sugar and 200 ml water. Stir on high flame until sugar dissolves and bring to a boil. Add 1 tsp lemon juice and saffron strands. Boil until one string consistency is achieved.

Step 9: Jangri: Fry and Soak

Prepare a piping bag or zip lock pouch and fill it with the dough. Heat oil or ghee on medium flame. Simmer the flame. Pipe the dough into circles with overlapping coils into the hot oil. Turn over when the bottom side is crisp. Fry until crisp. Drop the fried jangri into the warm sugar syrup. Soak for 2 minutes. Serve hot.

Step 10: Soft Mysore Pak: Roast Besan

Dry roast 1 cup besan in a pan for 1 minute on low flame. Transfer the roasted besan to a bowl. Add 1 cup oil and mix well.

Step 11: Soft Mysore Pak: Prepare Sugar Syrup

In a pan, combine 1.5 cups sugar and 1 cup water. Mix well and allow it to boil until sugar dissolves.

Step 12: Soft Mysore Pak: Combine Besan with Syrup

Add the besan-oil mixture to the boiling sugar syrup. Keep stirring. Continue stirring until the mixture thickens and leaves the pan. Gradually add 1/4 cup ghee and mix well. Gradually add another 1/4 cup ghee and mix well.

Step 13: Soft Mysore Pak: Set and Cut

Prepare a pan with butter paper greased with ghee. Transfer the mixture to the prepared pan. Spread evenly and flatten. Allow it to set. Cut into desired shapes. Serve soft Mysore Pak.

Step 14: Milk Peda: Reduce Milk to Khoya

In a pan, pour 3/4 liter (3 cups) milk. Bring it to a boil, stirring continuously on medium to high flame. Continue stirring and scraping the sides until the milk reduces to half (after 20-25 minutes). Stir on low flame until the milk starts to thicken and begins to leave the sides of the pan (after 40-45 minutes). After 55 minutes, the khoya is ready. Transfer the khoya to a wooden board. Set aside for 5 minutes.

Step 15: Milk Peda: Form Pedas

Add 3 tbsp sugar to the khoya. Knead with a spatula until sugar dissolves and mix well to ensure no lumps. Grease your hands with ghee. Take a small ball-sized khoya and flatten it. Place a chopped almond or pistachio in the center and press it with a peda maker. Garnish with almonds, pistachio, and saffron strands. Soft pedas are ready.

Step 16: Rasgulla: Prepare Chena

In a pan, pour 1 liter milk. Bring it to a boil. Add 2 tbsp lemon juice to the boiling milk. Stir until milk curdles. Place a muslin cloth on a strainer. Drain the curdled milk. Place the chena on a fresh bowl. Rinse the chena with cold water to remove acidic flavor. Squeeze out excess water. Hang for 2 hours to remove excess water. After 2 hours, crumble the chena on a wooden board. Knead for 10 minutes until a soft dough is formed. Add 2 tbsp all purpose flour (maida) and combine well. Knead a soft dough. Prepare small balls from the dough.

Step 17: Rasgulla: Prepare Sugar Syrup and Cook

In a pan, combine 1 cup sugar, 4 cups water, and 2 cardamoms. Stir to dissolve sugar and bring to a boil. Gently drop the prepared chena balls into the boiling sugar syrup. Cover and cook for 10 minutes on medium flame until the chena doubles in size. Transfer the rasgullas to a mud pot. Soak for 4 hours. Garnish with saffron strands. Delectable Rasgulla is ready.

Step 18: Gulab Jamun: Prepare Sugar Syrup

In a pan, combine 1 cup sugar, 3 green cardamoms, and 1.5 cups water. Stir to dissolve sugar. Add 2 drops of lime juice. Allow it to boil. Stir for 8-10 minutes until it turns sticky. Keep it aside.

Step 19: Gulab Jamun: Prepare 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 knead). Grease your hand with oil. Make small balls from the dough.

Step 20: Gulab Jamun: Fry and Soak

Deep fry the balls in oil/ghee. Stir gently and fry evenly until golden brown. Heat the sugar syrup for 3-4 minutes. Add the fried balls to the hot sugar syrup. Set aside for 2 hours. After 2 hours, the gulab jamuns are ready.

Step 21: Karanji: Prepare Dough

In a bowl, combine 1 cup all purpose flour (maida), 1 tbsp melted ghee, and a pinch of salt. Mix lightly. Add 1/4 cup milk gradually and knead a soft dough. Cover with a moist towel and rest for 20 minutes.

Step 22: Karanji: Prepare Stuffing

In a pan, heat 1 tsp ghee. Add 1/4 cup desiccated coconut and roast until golden brown. Transfer to a plate and keep aside. In the same pan, roast 1/2 tbsp sesame seeds until they pop. Transfer to the plate with coconut. In a blender, blend 5 cashew nuts, 5 almonds, and 5 raisins coarsely. Add the blended nuts to the coconut-sesame mixture. Add 1 pinch nutmeg powder and 1.5 tbsp powdered sugar. Mix well. The stuffing is ready.

Step 23: Karanji: Assemble and Fry

Dust a wooden board with flour. Take the dough and roll it into a thin circle. Cut into small circles using a bowl. Take one circle, place 1 tbsp stuffing in the center. Apply milk over the edges. Fold and seal the edges firmly. Pinch the pressed edges to create a design. Deep fry in hot oil until crisp and golden. Delicious Karanji is ready.

Step 24: Coconut Burfi: Prepare Tray and Cook Coconut

Prepare a tray with butter paper and grease it with ghee. Keep it aside. In a pan, heat 1 tsp ghee. Add 3 cups fresh grated coconut. Cook on low flame for 2 minutes.

Step 25: Coconut Burfi: Combine with Sugar and Set

Add 2 cups sugar and mix well. Cook on medium flame until sugar dissolves and combines with the coconut. Cook for 7-8 minutes until the mixture separates from the pan and holds its shape. Add 1/4 tsp cardamom powder and mix well. Transfer the mixture to the prepared tray. Spread it out evenly. Allow it to cool for 10 minutes. After 10 minutes, the burfi is set. Cut into desired shapes. Coconut Burfi is ready.

Step 26: Kaju Katli: Grind Cashews and Prepare Syrup

Grind 1 cup kaju (cashew nuts) to a fine powder (not oily). In a pan, combine 1/2 cup sugar and 1/4 cup water. Stir well until sugar dissolves and allow it to boil. Add 1/4 tsp cardamom powder.

Step 27: Kaju Katli: Cook and Knead Mixture

Add the ground cashew nuts powder on low flame. Keep stirring for 9-10 minutes until the mixture starts leaving the pan. Transfer the cashew mixture to a greased tray (1 tbsp ghee). Knead with a spoon while the mixture is still hot.

Step 28: Kaju Katli: Roll and Cut

Place the mixture on parchment paper. Grease a rolling pin with ghee. Gently roll the dough from all sides. Cut into desired shapes. Ready to serve. Can be stored in an airtight container. Instant Kaju Katli is ready.

Step 29: Kalakand: Prepare Tray and Cook Mixture

Prepare a tray with butter paper and grease it with ghee. 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 until it starts to thicken. Add 3/4 tsp cardamom powder and mix well. Continue stirring until the mixture separates from the pan and holds its shape.

Step 30: Kalakand: Set and Garnish

Transfer the mixture to the prepared tray. Spread it out evenly. Garnish with broken cashew nuts and chopped pistachio. Allow it to cool. Refrigerate for 2 hours. After 2 hours, cut into desired shapes. Garnish with rose petals. Kalakand is ready.

• For Motichoor Ladoo, ensure the boondi batter is smooth without lumps for perfect droplets.

• For Jangri, achieve a tight consistency for the urad dal batter to pipe intricate shapes.

• For Milk Peda, stir milk continuously to prevent scorching and achieve the right khoya texture.

• For Rasgulla, rinse chena thoroughly with cold water to remove any acidic flavor.

• For Gulab Jamun, fry the balls gently and evenly for a uniform golden-brown color.

• For Karanji, seal the edges firmly to prevent the stuffing from coming out during frying.

• For Kaju Katli, knead the cashew mixture while still hot to achieve a smooth texture.

• For Kalakand, cook the paneer and condensed milk mixture on low flame to prevent burning and ensure proper thickening.

• Motichoor Ladoo can be flavored with rose water or saffron for an aromatic twist.

• Jangri can be made with different food colors for a vibrant presentation.

• Mysore Pak can be made with a mix of ghee and oil for a slightly different texture.

• Milk Peda can be flavored with saffron or rose essence for added aroma.

• Rasgulla can be served chilled with a sprinkle of chopped nuts.

• Gulab Jamun can be served with a scoop of vanilla ice cream.

• Karanji can have various fillings like dry fruits, mawa, or semolina.

• Coconut Burfi can be made with condensed milk for a richer taste.

• Kaju Katli can be garnished with edible silver leaf for a festive look.

• Kalakand can be made with different nuts or dried fruits for variety.