I’m completely convinced none of you would have ever said no to this question when it comes to Indian wedding festivities. From Kaju Katli to motichoor ke Laddoo, their names are enough to get me drooling.!
During the infamous Lockdown days, I would often wonder if I would ever be able to get just one bite of my favorite wedding delicacies until I discovered that the sweets are actually quite simple to make. Uhh… I don’t expect you to believe me until you’ve tried these for yourself; because I didn’t until my grandmother challenged me to try them at home!
I’m leaving the kitchen open for you to experiment with them!
Believe it or not, Kaju Katli is the OG and it had to top the list. The way a diamond-shaped Katli covered in a thin layer of silver foil melts in our mouths, blasting our taste buds, isn’t Einstein’s theory, but shouldn’t it be? Because it’s against the law!
You will be surprised to learn that the ingredients are really simple and easy to get.
- 1.5 Cups Cashew Nuts (Grinded)
- 6 Tablespoons of Water
- 150gms of grinded Sugar
- 1 Teaspoon of Rose Water
- 2 Tablespoons of Ghee for Cooking
- 1 Tablespoon of Ghee for Greasing
Seriously!!!! It’s so easy that you can make yourself a plate during a Zoom Meeting Break!
- First, make a fine powder out of 2 cups of cashews in a food processor and set it aside.
- Take 1 cup sugar and ½ cup water in a large kadai and Stir it well to dissolve the sugar. Boil for 5 minutes, or until the consistency of 1 string is reached. Then, mix in the powdered cashews thoroughly. Continue to stir until the mixture is well combined and a smooth paste forms. Now add 1 tsp ghee and ¼ tsp cardamom powder.
- Place the mixture on the butter paper, greased with ghee. Then, Fold the mixture with a spatula until it thickens and forms a dough. Once the dough has been formed, knead it lightly to make a soft dough.Roll the cashew dough between two sheets of butter paper with a rolling pin.Roll it out slightly thick and evenly. Now apply Ghee, followed by silver leaf or silver vark.
- Cut the uniform dough into a diamond shape or any shape of your choice. Voila! Enjoy freshly made Kaju Katli at home.
PRO TIP: Do not overcook, as the burfi will turn hard.
Moong Dal Da Halwa
Who would have thought that something as blunt as Moong Dal would make us salivate just? Yes, it has Halwa added to its name, but Moong Dal? This one deserves a special mention on the list!
- 1 Cup of Overnight Soaked MoongDal Lentils
- Half cup Ghee/ Clarified Butter
- 1 Tablespoon Rava/Suji
- 2 Cups of Milk
- 1 Cup of Sugar
- 5-5 chopped Cashews and Almonds (for Garnishing)
- Half Tablespoon of Cardamom Powder
- Wash and soak the dal in water overnight.
- In a food processor or a grinding stone, coarsely grind the soaked lentils. Heat the milk and sugar mixture to dissolve the sugar, then bring to a boil and keep warm until needed.
- Add Ghee and dal in a heavy kadahi, stir fry over low heat until well fried. Add the milk mixture to the fried dal and stir well to combine. Cook over low heat until the liquid has been absorbed, then stir-fry until the fat has separated.
- Combine the cardamom powder and half of the almonds in a mixing bowl.
- Transfer the Moong Dal Halwa to a serving dish, garnish with the remaining almonds, and serve hot.
The entire process of making MoongDal ka Halwa necessitates a significant amount of time and manual labour. You must stir, stir, and stir some more.
Modak is Bhagwan Ganesha’s favourite sweet, and it is made in many Hindu homes on the first day of Ganesh Chaturthi, as well as when we begin wedding festivities. The most popular type of modak is Ukadiche modak (steamed modak), which comes from Maharashtrian cuisine. The sheer cuteness of the name Modak drew me in the first time, and its smooth texture has kept me coming back for more!
FOR OUTER COVERING:
- 150gms Rice Flour
- 1.5 Cups Water
- ¼ Teaspoon Ghee
- ¼ Teaspoon Salt
FOR INNER SWEET FILLING
- 100 gms of Grated Coconut
- 150 gms of Grated Jaggery
- 1 Teaspoon of Cardamom Powder
- ¼ Teaspoon of Grated Nutmeg
- ½ Teaspoon of Poppy Seeds (optional)
- ½ Teaspoon Ghee
- 1 Tablespoon Rice Flour
Make the filling:
- Heat a pan over medium heat and add the grated coconut and jaggery. For about five minutes, continue to stir. Mix in the nutmeg and saffron. Cook for another 5 minutes, then set it aside.
- To make modak, heat water and ghee in a deep dish. Mix in the salt and flour. Combine thoroughly. Cook, covered, until the dish is halfway done. Spread some ghee on the bottom of a steel bowl and knead the dough thoroughly while it is still hot.
- Now, take a small amount of dough and roll it into a ball, flatten it out, and shape the edges into a flower pattern. Seal the dough with a spoonful of the filling. Steam the dumplings for 10 to 15 minutes in a muslin cloth. Serve.
Honestly, if you ask me, Momos are just the sour and spicy version of Modak combined with some Tomato Chutney.
I’ve eaten more Gulab Jamuns in three months of lockdown than I have in my entire life for the sole reason that they are super easy to make and have this freakishly incredible power to calm my sweet tooth every time.
FOR THE DOUGH
- 1 Cup Khoya
- 3 Tablespoon All-purpose flour
- 2 Tablespoon Fine Sooji
- 4 Fresh Cardamoms
- 1 Tablespoon Milk
- ¼ Teaspoon Baking Powder
- Oil/ Ghee for Deep Frying
FOR SUGAR SYRUP
- 250gms Sugar
- 1 Cup Water
- 1 Tablespoon RoseWater
- 1 Tablespoon Milk
- Mash the khoya with the heel of your palm or the base of a flat metal bowl until no grains remain. Knead in the flour and baking soda to form a firm dough. You can also use a food processor. The dough should be firm but pliable, and not dry. If the dough feels dry, wet your hands and knead it again.
- Form the dough into smooth, creaseless marble-sized balls (jamuns). The form can be either round or oblong. Heat the ghee in the kadahi until a piece of dough tossed in it rises immediately.
- Fry a cube of bread in ghee (for testing) on high heat until it is light brown, then add jamuns. Fry these on a low heat until golden brown all over. Drain the jamuns from the ghee and fry the next batch, increasing the heat briefly and lowering it again.
- Set aside the gulab jamuns until the syrup is ready. Stir the sugar and water together over low heat until the sugar dissolves. Make sure that it does not boil.
- Cook the sugar, milk and water in a saucepan over high heat until the sugar has dissolved. Cook until the syrup thickens slightly, then dip your finger in it for a few seconds to coat it in cold, crisp-crisp maple syrup.
- Sprinkle cardamom over the fried gulab jamuns and bring to a boil. Allow them to soak in syrup for at least 30 minutes before serving, or until hard-boiled eggs are set, before adding them to the pan of boiling sugar syrup.
BRB frying Jamuns!
Besan De Laduu
The Punjabi in me will undoubtedly squeal at the mention of Besan De Laduu, because there is nothing else I could ever savour! These round sweet balls, also known as Besan ke Laddu, are made by roasting gram flour and ghee together, then adding sugar to make a thick pasty dough, which is then formed into delicious, melt-in-your-mouth balls.
- 2 Cups Besan
- ½ Cup Ghee
- 1 Cup Powdered Sugar
- 1 Teaspoon Cardamom Powder
- 2 Teaspoons Chopped Golden Raisins
- 10-12 Chopped Cashews (for Garnishing)
This besan ladoo recipe is simple to prepare. In general, the roasting method is the key to making a tasty laddu.
- Melt the ghee in a kadahi (wok) and add the gram flour. Cook over low heat, stirring constantly. It takes about 30 minutes for the flour to be completely cooked, and when it is, it has a pasty appearance. It should be a light brown colour. Turn off the heat and set aside to cool completely. When sugar is added, it becomes moist if it does not completely cool.
- Mix in the sugar and cardamom by rubbing your open palm against the bottom of the bowl. Rub until thoroughly combined. Form into tight, hard balls, pressing firmly at each stage. Keep pressing it for a little longer at the end to smooth out the surface.
- Sprinkle almonds and pistachios on top of each ball. Serve. In an airtight jar, these ladoos can be stored for nearly 4-6 weeks.
“Don’t Underestimate the Power of ELAICHI (cardamom)”
This is exactly what my grandmother told me when I sat down with her for these Wedding Sweet Recipes, and I couldn’t help but react in the same way you did, and I’ll be heading to the kitchen; how about you? Which is your favorite sweet?