How To Make Gourmet Indian Sweets At Home: Try These Recipes

Whenever the home is filled with the aroma of ghee simmering and a hint of cardamom, you just know mithai is being cooked. With the festive season in full swing, you can’t always settle for the usual mithai. While the temptations of getting a box of artisanal sweets get stronger each time you visit a sweet shop, the rising adulteration and the use of synthetic dairy products make you second-guess.

However, who said you can’t make gourmet sweets at home? Here are some easy-to-make mithai recipes curated by chefs for you to recreate at home. So, just gather the ingredients, follow the step-by-step instructions, and your homemade sweets will be ready to savour or pack in a box.

Also Read: Gluten-Free Mithai: What To Check Before Buying Sweets This Festive Season

Traditional Coconut Vadi Recipe

By Chef Sneha Parkar, OJT, Deltin Suites, Goa

Ingredients:

• 2 cups freshly grated coconut
  
• 1½ cups sugar
  
• ½ cup milk
  
• ½ tsp cardamom powder
  
• 1 tsp ghee
  
• A few saffron strands (optional)
  
• 2 tbsp chopped almonds or pistachios (optional)
  
• 1 tsp ghee
  

Method:

1. Heat a heavy-bottomed pan over a low flame. Add the grated coconut and milk.
2. Cook for 3-4 minutes, stirring continuously; add sugar and mix well.
3. Cook on a medium-low flame until the mixture thickens and starts leaving the sides of the pan.
4. Add the cardamom powder, saffron and ghee. Mix well and switch off the flame.
5. Grease a plate with ghee. Transfer the hot coconut mixture onto the plate.
6. Spread evenly and sprinkle the chopped almonds or pistachios on top.
7. Allow the mixture to cool completely. Cut into squares, carefully remove the pieces, and serve.

Ayodhya Peda Praline

By Chef Vijesh Modi, Executive Chef, The Deltin, Daman

For Kesar Peda Filling:

Ingredients:

• 500 g khoya
• 50 ml full-fat milk
• 100 g sugar
• 20 g ghee
• 0.5 g saffron
• 15 ml warm milk (for soaking saffron)
• 2 g cardamom powder
• 30 g pistachio powder
  

Method:

1. Soak the saffron in warm milk for 15–20 minutes.
2. Heat the ghee in a heavy-bottomed pan. Add the grated khoya and cook over low heat until smooth.
3. Add the sugar and continue cooking until the mixture thickens.
4. Add the saffron-infused milk and cook until the mixture leaves the sides of the pan.
5. Add the cardamom powder and pistachio powder. Mix well. Allow the mixture to cool completely.
6. Portion into 8-9 g balls and keep aside.
   

For Pistachio Praline

Ingredients:

• 200 g pistachios
• 150 g sugar
• 20 g glucose
• 40 ml water
• 1 g salt
  

Method:

1. Lightly roast the pistachios at 150°C for 8–10 minutes.
2. In a saucepan, cook the sugar, glucose and water until a golden caramel forms.
3. Add the roasted pistachios and mix quickly to coat evenly.
4. Spread the mixture onto a silicone mat and allow it to cool completely.
5. Break the caramelised pistachios into pieces and blend until a smooth pistachio praline paste forms.
6. If required, add a small amount of neutral oil to achieve a smooth, pipeable consistency.
   

For White Chocolate Shell

Ingredients:

• 500 g white couverture chocolate
  
• 30 g cocoa butter
  

Method:

1. Melt the white chocolate gently to 40-45°C. Add the cocoa butter and mix well.
   
2. Temper the chocolate to an approximate working temperature of 28–29°C.
   
3. Fill the polycarbonate praline moulds with the tempered chocolate.
   
4. Tap the mould gently and turn it upside down to create a thin shell.
   
5. Scrape the surface clean. Allow the chocolate shells to set completely.
   
6. Pipe approximately 2–3 g of pistachio praline into each chocolate shell. Place one 8–9 g kesar peda ball in the centre.
   
7. Seal each praline with tempered white chocolate. Scrape the surface clean and allow the pralines to crystallise completely.
   
8. Carefully demould the pralines. Garnish with edible gold leaf and saffron strands.
   

Balushahi Recipe

By Om Giri Goswami, Senior Chef de Partie (Sr. CDP), Deltin Royale, Goa

Ingredients:

For the Dough

• 300 g maida (all-purpose flour)
  
• 100 g ghee, cold but soft
  
• ¼ cup curd (dahi)
  
• ¼ tsp baking soda
  
• A pinch of salt
  
• ¼ cup cold water, as required
  

For the Sugar Syrup

• 400 g sugar
  
• 1 cup water
  
• ½ tsp cardamom powder
  
• A few strands of kesar
  
• 1 tsp lemon juice
  

Method:

1. Combine the maida, baking soda and salt in a bowl. Add the cold ghee and rub it into the flour. Add the curd and mix gently.
   
2. Gradually add cold water, as required, to form a soft, slightly rough dough. Cover and rest for 30 minutes.
   
3. Mix the sugar and water in a pan and bring to a boil. Cook for about 10 minutes.
   
4. Divide the dough into small, lemon-sized portions and gently roll each into a ball. Make a slight indentation in the centre with your thumb without pressing too hard.
   
5. Heat ghee in a deep, heavy-bottomed pan over a low flame. Carefully add the shaped balushahi in batches. Fry over a very low flame.
   
6. Remove the fried balushahi and allow excess ghee to drain. While they are still hot, place them in warm sugar syrup for 2–3 minutes on each side.
   
7. Remove the balushahi from the syrup and arrange them on a plate or tray.
   
8. Garnish with chopped pistachios and allow them to set for approximately 1 hour before serving.
   

Coconut And Roasted Makhana Pudding

By Praveen Kasker, DCDP - Pastry, Deltin Royale, Goa

Ingredients:

• 40 g makhana
  
• 500 ml full-fat milk
  
• 400 ml thick coconut milk
  
• ½ cup grated coconut
  
• ¼ cup condensed milk or ⅓ cup sugar
  
• 2 tbsp ghee
  
• ¼ tsp cardamom powder
  
• Coconut and nuts, for garnish
  
• 2 tbsp cornflour (optional)
  
• 3 tbsp cold milk (optional)
  

Method:

1. Heat the ghee in a pan and roast the makhana over a low flame for 4-5 minutes, until crisp.
2. Remove half and set aside for the topping. Grind the remaining makhana into a coarse powder.
   
3. In a heavy-bottomed pan, combine the full-fat milk, coconut milk, ground makhana and grated coconut.
   
4. Simmer over a low flame for 10–12 minutes, stirring occasionally, until the makhana absorbs the liquid and the mixture begins to thicken.
   
5. Add the condensed milk or sugar, along with the cardamom powder. Stir well until everything is evenly combined.
   
6. For a firmer, custard-like pudding, mix the cornflour with the cold milk until smooth.
   
7. Gradually add this mixture to the simmering pudding, stirring continuously for about 2 minutes until thickened. Skip this step for a lighter, kheer-style consistency.
   
8. Transfer the pudding into individual serving bowls. Garnish with the reserved roasted makhana, toasted coconut and nuts.
   
9. Serve warm for a comforting kheer-style dessert or refrigerate for at least an hour for a chilled pudding.