Diwali Sweets Compilation: Mysore Pak, Rava Laddu, Nankhatai, Boondhi Laddu, Gulab Jamun, Jalebi, Motichoor Laddu, Rasmalai

Step 1: Mysore Pak: Dry Roast Gram Flour

Add 250g of gram flour to a pan. Dry roast it on low heat, stirring continuously until it turns slightly aromatic. This step helps to remove the raw taste of the flour.

Step 2: Mysore Pak: Sift Gram Flour

Remove the roasted gram flour from the pan. Sift it well through a fine-mesh sieve to remove any lumps and aerate the flour, ensuring a smooth texture for the Mysore Pak.

Step 3: Mysore Pak: Combine Dry Ingredients

Add 25g of milk powder or maida to the sifted gram flour. Whisk thoroughly to combine both ingredients evenly.

Step 4: Mysore Pak: Add Oil to Flour Mixture

Pour 250ml of sunflower oil into the gram flour and milk powder mixture. Whisk vigorously until the mixture is completely lump-free and smooth.

Step 5: Mysore Pak: Prepare Ghee and Oil Mixture

In a separate measuring cup, combine 250ml of melted ghee with 250ml of sunflower oil. This mixture will be added in stages later.

Step 6: Mysore Pak: Prepare Sugar Syrup

Add 750g of sugar and 250ml of water to a clean pan. Heat the mixture on a medium flame, stirring continuously until all the sugar dissolves completely.

Step 7: Mysore Pak: Achieve One-String Consistency

Continue boiling the sugar syrup until it reaches a one-string consistency. To check, take a drop between your thumb and forefinger; it should form a single thread when pulled apart.

Step 8: Mysore Pak: Combine Flour Mixture with Syrup

Carefully add the gram flour (besan) mixture into the boiling sugar syrup. Stir continuously to prevent lumps from forming and ensure a smooth blend.

Step 9: Mysore Pak: Mix Until Smooth and Glossy

Continue mixing the batter vigorously until it becomes smooth, glossy, and starts to thicken. This indicates the mixture is beginning to cook properly.

Step 10: Mysore Pak: Incorporate Ghee Mixture

Begin adding the prepared ghee and oil mixture in small stages. Mix continuously after each addition until the batter fully absorbs the ghee mixture before adding more.

Step 11: Mysore Pak: Reserve Ghee

Reserve approximately 1 to 2 tablespoons of the ghee mixture for later use. This small amount will be used to finish the Mysore Pak.

Step 12: Mysore Pak: Achieve Thick Consistency

Continue mixing the batter. It will become thick, bubbly, and start to leave the sides of the pan. This process takes about 10-12 minutes total on medium-low heat.

Step 13: Mysore Pak: Final Stirring

Turn off the heat. Continue stirring the mixture for an additional minute. The consistency should be light, similar to thick lava – not too runny and not too stiff.

Step 14: Mysore Pak: Pour into Pan

Pour the hot Mysore Pak mixture into an 8x8 inch square pan, which has been lined at the bottom with parchment paper. Ensure it spreads evenly.

Step 15: Mysore Pak: Add Reserved Ghee

Pour the reserved 1 tablespoon of ghee mixture over the top of the Mysore Pak in the pan. Gently spread it across the surface.

Step 16: Mysore Pak: Cool Down

Allow the Mysore Pak to rest and cool down completely for about 4 hours. This is crucial for it to set properly.

Step 17: Mysore Pak: Cut into Pieces

Once cooled and set, remove the Mysore Pak from the pan. Using a ruler for precision, cut it into desired shapes and sizes.

Step 18: Rava Laddu: Grind Sugar and Cardamom

Add 250g of sugar and 10 cardamom pods to a grinder. Grind them into a fine powder.

Step 19: Rava Laddu: Roast Nuts

Heat 100g of ghee in a pan. Add 25g of cashews and 25g of almonds. Roast them until they turn slightly browned and fragrant.

Step 20: Rava Laddu: Add Raisins

Add 25g of raisins to the pan with the roasted nuts. Continue roasting until the raisins puff up.

Step 21: Rava Laddu: Remove Nuts and Raisins

Carefully remove the roasted nuts and raisins from the pan, leaving the remaining ghee in the pan.

Step 22: Rava Laddu: Roast Semolina

Add 500g of semolina (rava) to the remaining ghee in the pan. Roast it over low to medium heat, stirring constantly, until it becomes fragrant and changes slightly in color.

Step 23: Rava Laddu: Roast Coconut

In a separate pan, dry roast 100g of grated coconut. Stir continuously until it becomes fragrant and slightly browned.

Step 24: Rava Laddu: Combine Dry Ingredients

In a large bowl, combine the roasted semolina, roasted coconut, and the powdered sugar with cardamom. Mix them thoroughly with your hands.

Step 25: Rava Laddu: Add Milk Gradually

Gradually add approximately 1/2 cup of warm milk to the mixture, little by little. Mix with your hands until the mixture just comes together and is moist, but not too dry or too wet.

Step 26: Rava Laddu: Press Mixture

Slightly press the mixture in the bowl to help it absorb the moisture and bind together.

Step 27: Rava Laddu: Rest Mixture

Cover the bowl and let the mixture rest for 15 minutes. This allows the semolina to absorb the milk and soften.

Step 28: Rava Laddu: Add Nuts and Raisins

After resting, add the roasted nuts and raisins to the semolina mixture. Mix them in evenly.

Step 29: Rava Laddu: Form Balls

Take small portions of the mixture and press gently with your hands to form perfectly round laddus. Garnish each laddu with a roasted nut on top.

Step 30: Nankhatai: Cream Ghee

Add 160g of ghee to a mixing bowl. Using a hand mixer, cream the ghee until it becomes light, fluffy, and pale in color.

Step 31: Nankhatai: Sift Icing Sugar

Sift 120g of icing sugar directly into the creamed ghee. Mix with the hand mixer until the sugar is fully incorporated and the mixture is smooth.

Step 32: Nankhatai: Sift Dry Ingredients

Sift 170g of flour, 70g of gram flour (besan), 40g of semolina, 1/2 tsp of cardamom powder, 1/2 tsp of baking powder, 1/4 tsp of baking soda, and 1/8 tsp of salt into the ghee-sugar mixture.

Step 33: Nankhatai: Form Dough

Gently mix the ingredients with a spatula or your hands until a soft dough forms. Avoid over-kneading to keep the Nankhatai tender.

Step 34: Nankhatai: Make Balls

Take small portions of the dough, approximately 30g each, and roll them into smooth, round balls.

Step 35: Nankhatai: Garnish and Refrigerate

Place the Nankhatai balls on a baking tray lined with a silicone mat. Press a pistachio piece onto the center of each ball. Refrigerate for 20 minutes.

Step 36: Nankhatai: Bake

Preheat your oven to 180°C. Bake the Nankhatai for 18 minutes, or until the edges are lightly golden and they are firm to the touch.

Step 37: Boondhi Laddu: Prepare Sugar Syrup

Add 1kg of sugar and 375ml of water to a pot. Heat on medium flame, stirring until the sugar dissolves completely.

Step 38: Boondhi Laddu: Achieve One-String Consistency

Continue boiling the sugar syrup until it reaches a one-string consistency. Check by taking a small amount between your fingers; a single thread should form.

Step 39: Boondhi Laddu: Sift Gram Flour

Sift 500g of gram flour (besan) into a large bowl to ensure it's lump-free.

Step 40: Boondhi Laddu: Add Dry Ingredients

Add a pinch of baking soda and 1/8 tsp of salt to the sifted gram flour.

Step 41: Boondhi Laddu: Prepare Batter

Gradually add 375-400ml of water to the gram flour mixture, whisking continuously until a smooth, flowing batter is formed. It should be slightly thicker than dosa batter.

Step 42: Boondhi Laddu: Add Food Coloring

Add lemon yellow food coloring (optional) to the batter and mix well to achieve a vibrant yellow color.

Step 43: Boondhi Laddu: Fry Boondhi

Heat oil in a pan until hot (a small drop of batter should rise in 2 seconds). Pour batter through a perforated ladle (held 3-4 cm above the oil) into the hot oil. Fry for 15-20 seconds until cooked but not crispy. Remove and drain excess oil. Repeat for remaining batter, allowing oil to return to medium heat between batches.

Step 44: Boondhi Laddu: Grind Boondhi

Take 2 to 3 cups of the prepared boondhi and pulse it coarsely in a mixer. This creates a finer texture for the laddus.

Step 45: Boondhi Laddu: Combine with Syrup

Pour the warm prepared sugar syrup over the boondhi. Mix well until all the boondhis absorb the syrup evenly.

Step 46: Boondhi Laddu: Rest Mixture

Cover the boondhi mixture and let it rest for 10-15 minutes, allowing the boondhis to fully soak up the syrup.

Step 47: Boondhi Laddu: Roast Nuts and Raisins

Heat 3 tbsp of ghee in a pan. Add 25g of chopped almonds and 25g of cashews, roasting until slightly browned. Then add 25g of raisins and roast until they puff up.

Step 48: Boondhi Laddu: Adjust Moisture and Add Flavor

If the boondhi mixture still appears a little wet after resting, heat it on low flame for a minute. Add 1/2 tsp of cardamom powder and the roasted nuts and raisins. Mix thoroughly.

Step 49: Boondhi Laddu: Form Laddus

Take small portions of the boondhi mixture and press gently with your hands to form perfectly round laddus. Garnish each laddu with a cashew and raisin on top.

Step 50: Gulab Jamun: Prepare Sugar Syrup

Add 3 cups of sugar, 3 cups of water, and 4 cardamom pods to a pan. Heat on medium flame, stirring until the sugar dissolves.

Step 51: Gulab Jamun: Add Rose Water to Syrup

Once the sugar has dissolved, turn off the heat. Add 1 tbsp of rose water to the syrup and stir. Set aside to cool slightly.

Step 52: Gulab Jamun: Combine Dry Ingredients

In a bowl, combine 2 cups (200g) of milk powder, 1 tsp of baking powder, and 4 tbsp (45g) of all-purpose flour. Mix well.

Step 53: Gulab Jamun: Add Ghee to Dry Mixture

Add 2 tbsp of ghee to the dry ingredients. Mix with your hands, rubbing the ghee into the flour mixture until it resembles breadcrumbs.

Step 54: Gulab Jamun: Form Dough

Gradually add 1/2 cup + 2 tbsp (150ml) of milk to the mixture, mixing gently until a soft, pliable dough forms. Do not knead excessively.

Step 55: Gulab Jamun: Rest Dough

Cover the dough with cling wrap and let it rest for a minute. This helps the dough to become smoother and easier to handle.

Step 56: Gulab Jamun: Shape Balls

Take small portions of the dough, approximately 15-20g each. Roll them between your palms to form smooth, crack-free balls.

Step 57: Gulab Jamun: Fry

Heat oil in a pot over low heat. Gently drop the Gulab Jamun balls into the oil. Fry for 6 to 8 minutes, turning occasionally, until they turn golden brown and are cooked through.

Step 58: Gulab Jamun: Soak in Syrup

Immediately transfer the fried Gulab Jamun balls into the warm sugar syrup. Ensure they are fully submerged.

Step 59: Gulab Jamun: Serve

Pour additional sugar syrup over the Gulab Jamuns for extra moisture and sweetness. Serve warm or chilled.

Step 60: Jalebi: Prepare Batter Base

In a bowl, combine 2 tbsp of curd, 1 tbsp of melted ghee, and 1/2 tsp of lemon juice. Whisk these ingredients together until well combined.

Step 61: Jalebi: Add Dry Ingredients

Add 1 cup of flour, 1 tbsp of corn flour, and 1/2 tsp of baking powder or baking soda to the wet mixture. Whisk until just combined.

Step 62: Jalebi: Adjust Batter Consistency

Gradually add approximately 1/2 cup of water to the batter, whisking continuously. The batter should be free-flowing but not too thin, reaching a pouring consistency.

Step 63: Jalebi: Add Food Coloring

Add 1/4 tsp of orange yellow food coloring to the batter. Mix well until the color is evenly distributed and vibrant.

Step 64: Jalebi: Prepare Sugar Syrup

In a pot, combine 2 cups of sugar, 1 cup of water, 4 cardamom pods, and a few strands of saffron. Stir and bring the mixture to a boil over medium heat.

Step 65: Jalebi: Achieve One-String Syrup

Continue boiling the sugar syrup until it reaches a one-string consistency. Turn off the heat and stir in 1 tsp of lemon juice to prevent crystallization.

Step 66: Jalebi: Transfer Batter to Squeeze Bottle

Transfer the prepared jalebi batter into a squeeze bottle. Cut the tiniest hole at the tip of the bottle, ensuring a fine stream for shaping the jalebis.

Step 67: Jalebi: Fry

Heat oil in a pan until hot. Swirl the batter from the squeeze bottle into the hot oil, forming spiral shapes. Fry the jalebis over medium heat until they are golden and crispy.

Step 68: Jalebi: Soak in Syrup

Immediately transfer the hot, crispy jalebis into the warm sugar syrup. Allow them to soak for a few minutes to absorb the sweetness.

Step 69: Motichoor Laddu: Sift Gram Flour

Sift 250g of gram flour (besan) into a bowl to ensure it is smooth and lump-free.

Step 70: Motichoor Laddu: Prepare Batter

Gradually add 300ml of water to the gram flour, whisking continuously until a smooth, pouring consistency batter is formed.

Step 71: Motichoor Laddu: Add Food Coloring

Add a few drops of orange food coloring to the batter. Mix well until the color is vibrant and evenly distributed.

Step 72: Motichoor Laddu: Fry Boondhi

Heat oil in a pan until hot. Pour the batter through a perforated ladle into the hot oil, creating small boondhis. Let them fry for a few seconds until cooked but not crispy. Remove and drain excess oil.

Step 73: Motichoor Laddu: Prepare Sugar Syrup

In a pot, combine 200g of sugar and 3/4 cup of water. Bring to a boil. Add 1/4 tsp of cardamom powder, a few saffron strands, and a few drops of orange food coloring. Cook until it reaches half-string consistency, then turn off the heat.

Step 74: Motichoor Laddu: Combine Boondhi with Syrup

Add 1 tsp of ghee to the warm sugar syrup. Then, add the fried boondhi to the syrup. Mix well until all the boondhis are coated and have absorbed the syrup.

Step 75: Motichoor Laddu: Rest Mixture

Cover the boondhi mixture and let it rest for 15 minutes, allowing the boondhis to fully soak up the syrup and soften.

Step 76: Motichoor Laddu: Form Laddus

Take small portions of the mixture and press gently with your hands to form perfectly round laddus. Garnish each laddu with a small piece of pistachio on top.

Step 77: Rasmalai: Prepare Milk Base

Pour 1 1/2 liters of milk into a pan. Add 5 cardamom pods. Bring the milk to a boil over medium-high heat.

Step 78: Rasmalai: Add Sugar and Simmer

Once the milk boils, add 1/2 cup of sugar and stir until dissolved. Reduce the heat to low and let it simmer, stirring occasionally, to allow it to thicken slightly.

Step 79: Rasmalai: Combine Dry Ingredients

In a bowl, combine 1 cup (100g) of milk powder, 1 tsp of baking powder, and 1 tbsp of flour. Whisk these dry ingredients together.

Step 80: Rasmalai: Add Oil to Dry Mixture

Add 1 tbsp of cooking oil to the dry mixture. Rub it into the flour mixture with your hands until it becomes crumbly.

Step 81: Rasmalai: Prepare Egg and Milk Mixture

In a separate small bowl, whisk 1 large egg with 1 tsp of milk until well combined.

Step 82: Rasmalai: Form Dough

Pour the prepared egg and milk mixture into the milk powder mixture. Mix gently with your hands until a soft, pliable dough forms. Do not over-knead.

Step 83: Rasmalai: Shape Balls

Take small portions of the dough, approximately 15-20g each. Roll them into smooth balls and then gently flatten them into disc shapes.

Step 84: Rasmalai: Cook in Milk

Increase the heat of the simmering milk base to a boil. Immediately add the flattened Rasmalai balls to the boiling milk. Cook over medium heat for 10 minutes, allowing the balls to puff up and cook through.

Step 85: Rasmalai: Cool Down and Thicken Milk

After 10 minutes, turn off the heat and let the Rasmalai cool down. Carefully remove the cooked Rasmalai balls from the milk. Continue cooking the remaining milk until it thickens to a desired consistency.

Step 86: Rasmalai: Combine and Refrigerate

Pour the thickened milk back over the Rasmalai balls. Garnish with chopped pistachio and saffron strands. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the Rasmalai to chill.

• For Mysore Pak, ensure gram flour is roasted well and sifted to avoid lumps. Add ghee mixture gradually for best texture.

• For Rava Laddu, adjust milk quantity to achieve a moist, cohesive mixture that can be easily rolled into balls.

• For Nankhatai, do not over-knead the dough; gently mix to combine ingredients. Refrigerating before baking helps maintain shape.

• For Boondhi Laddu, fry boondhis for a short time (15-20 seconds) until cooked but not crispy, to allow them to absorb the syrup well.

• For Gulab Jamun, fry the balls on low heat to ensure even cooking and a soft interior. Transfer immediately to warm syrup.

• For Jalebi, the batter consistency is key – it should be free-flowing but not too thin. Use a squeeze bottle for perfect spirals.

• For Motichoor Laddu, pulse the fried boondhi coarsely in a mixer for the characteristic texture.

• For Rasmalai, cook the milk base slowly to thicken it, and add the flattened balls to boiling milk to puff up properly.

• Experiment with different nuts and dried fruits in laddus and Nankhatai.

• Add rose essence or saffron to Gulab Jamun syrup for enhanced flavor.

• Adjust sweetness levels in all recipes according to personal preference.