Bhai Dooj 2025: Mithai Recipes To Pamper Your Sibling
Image Credit: Khandani Rajdhani

Concluding the Diwali season, the last festival celebrated is Bhai Dooj. Falling on the 23rd of October, 2025, Bhai Dooj is also known as Bhau-Beej, Bhatri Ditya, or Bhai Phota in different parts of the country. Celebrated all across India, the festival celebrates the bond between a brother and sister, which involves a tikka ceremony, puja, and, of course, a thali laden with sweets. 

And the best way to pamper your sibling is by making their favourite sweets with your hands. While you can always get a mithai box, the beauty of cooking from scratch is unmatchable. Even if you’re no expert, these chef-special recipes will help you get pro-level sweets right in your kitchen.

Gonda Laddu 

By Executive Chef Shivaramakrishna J, Novotel Vijayawada Varun

Ingredients:

For the mixture:

  • 550 g whole wheat flour (atta)
  • 250 g edible gum (gond)
  • 750 g ghee
  • 1 kg sugar
  • 10 g salt

For the stuffing:

  • 250 g fresh grated coconut
  • 50 g almonds, chopped
  • 50 g cashews, chopped

Method:

  1. Heat the ghee in a wide pan on medium heat. Add the gond and shallow-fry until it puffs up and becomes crisp. Remove and keep aside.
  2. In the same ghee, fry almonds and cashews until golden. Add whole wheat flour and roast on low to medium flame, stirring continuously, until light brown and fragrant.
  3. Add the fried gond to the roasted flour and nuts. Mix well and allow to cool slightly.
  4. When warm, add powdered sugar and grated coconut. Mix thoroughly.
  5. While still warm, take portions and shape into round laddus. If too dry, add a little warm ghee.
  6. Let the laddus cool completely. Serve cold or at room temperature. Store in an airtight container.

Paan Kaju Burfi

By Chef Appala Naidu Nagireddi, The Bheemili Resort Managed by Accor

Ingredients:

For the kaju layer:

  • 1 cup cashews, soaked in warm water for 10 minutes and dried
  • ½ cup sugar
  • ¼ cup water
  • 1 tbsp ghee (optional)
  • ¼ tsp cardamom powder (optional)

For the paan layer:

  • 3-4 betel leaves (paan leaves), washed and stems removed
  • 2 tbsp gulkand (rose petal jam)
  • 1 tsp fennel seeds (saunf)
  • 2 tbsp desiccated coconut
  • 1 tbsp tutti frutti or candied cherries (optional)
  • 2 tbsp sweetened condensed milk, adjust for consistency
  • A drop of green food colour (optional)

Method:

  1. If using whole cashews, grind them into a fine powder. In a non-stick pan, heat ½ cup sugar + ¼ cup water to make a 1-string consistency syrup.
  2. Add the cashew powder and stir continuously on low-medium heat.
  3. Cook until the mixture thickens and forms a dough-like mass that leaves the sides. Turn off the heat, let it cool slightly, and knead it gently using ghee.
  4. Blend paan leaves, gulkand, fennel seeds, desiccated coconut, and tutti frutti into a coarse paste. Mix this paste with condensed milk in a pan.
  5. Cook on low heat for 3-4 minutes until slightly thickened and sticky. Add a drop of green food colour if desired.
  6. Roll out the kaju dough between two sheets of parchment into a rectangle (~½ cm thick).
  7. Spread the paan mixture evenly on top. Gently roll or press into a layered block (you can keep it layered or roll it like a log and slice into pinwheels).
  8. Let it sit at room temperature or refrigerate for 30 minutes. Cut into diamonds or squares and serve.

Jalebi

By Maharaj Bhawar Singh, Corporate Chef at Khandani Rajdhani

Ingredients:

  • 1 cup refined flour (maida)
  • ½ cup yoghurt
  • 3 cups sugar
  • 1 tbsp milk
  • A few strands of saffron (kesar)
  • Ghee for deep-frying

Method:

  1. In a large bowl, whisk refined flour, yoghurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours.
  2. Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups of water on high heat, stirring continuously, till the sugar dissolves.
  3. Add milk, and when the scum rises to the top, collect it with a ladle and discard.
  4. Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat.
  5. Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.
  6. Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
  7. Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.