Holi, Diwali, Laxmi puja, Navratri, and Rakhi are all one of the Indian festivals that are traditional festivals of togetherness and flavors. Right from Diwali to Raksha Bandhan, each festival has its own special fragrance that spices up the sweetness of Indian sweets at home. In India itself, homemade Indian sweets are dear to the population and symbolize care in every recipe inherited from the ancestors.

Many people prefer to prepare Indian sweets at home, especially in such periods, because, in this way, everybody can choose the components in accordance with our family’s tastes and requirements for a healthy diet even if the taste of these Indian sweets remains the same. Its softness, like the ladoos, sweetness, such as gulab jamuns or creaminess of the kheer, and home-made Indian sweets are most important for a festival, a symbol of prosperity and unity back home. This is one of those treats that are definitely best made at home because every little bite is a step closer to festival spirit.

But, today I am going to share two sweets recipes; those are my favourite sweets. So let’s talk about the recipe and how it can be made very easily for Indian festivals. So the sweet recipes that I will share today are Kaju-Burfi, often called “Kaju-Katli”, and Rasgulla, often known “Rosogolla.”

KAJU BURFI

Kaju Burfi is a traditional North Indian sweet that is made with cashew nuts people love in Indian festivals. Kaju Burfi is one of the most favourite Indian sweets, which everyone loves to eat, and it is very easy to make. So let me tell you how to make kaju burfi. This is why someone have said, “ काजू कतली सी मिठास हो जिंदगी में, हर टुकड़े में घुली खास हो जिंदगी में। खुशियों की चाशनी में डूबा हर पल, त्योहारों जैसी मिठी आस हो जिंदगी में। “

INGREDIENTS

• Whole cashew, 1 cup
• Sugar: 1/2 cup
• Ghee: 1 tablespoon
• Water: 5-6 tablespoons

INSTRUCTIONS

• To make Kaju Burfi, first you need to grind cashews like Powder. Then take a blender jar, add 1 Cup of cashew nuts and make a fine power paste. Make sure one thing that the cashew powder will be slightly grainy.
• Heat a nonstick pan, add 5 tablespoons water and 1/2 cup of sugar and dissolve it well.
• When the sugar melts off completely, add the cashew powder on low heat. Mix the cashew powder with the sugar syrup.
• On medium flame, cook the mixture and keep stirring. The mixture must be smooth without any lumps.
• Then add 1 tablespoon ghee and mix. When the mixture is properly moist, then turn off the stove and set aside.
• When the mixture is ready, cool down a bit. Then transfer the cooked kaju Burfi mixture to a greased plate.
• Kneed it well, covering the mixture with parchment paper. Roll it evenly to 1/4th it’s thickness. Then cut it into slices and serve it…

So your favourite kaju burfi is ready. Now you can store this kaju burfi in an airtight box.

RASGULLA

Rasgulla is a milk-based, juicy dessert recipe that is loved by people all over India. originated in Bengal is an emotion for Bengalis, and this is one of my most favourite Indian sweets that I love to eat. This is why in Bengali it says, “শরতের নীল আকাশে উড়ে যায় যত মেঘ, তোমার রসে ডুবি, মিছে সব অনুরাগ। রসগোল্লা তুমি, মিষ্টির মুকুট মাথায়, প্রাণ ভরিয়ে রাখো সবার এই ঘরে, এই বাতায় “
So let’s talk about how I make it in some easy steps so that you can easily make it in Indian festivals you want.

INGREDIENTS

• Milk: 2 liters
• Lemon juice, 2 tablespoons
• Sugar: 1 cup
• Water: 5-6 cup
• 3 pods cardamom

INSTRUCTIONS

• First, take a large bowl to boil 2 liters of milk.
• When the milk is properly boiled, add 2 tablespoons lemon juice and stir well on a low flame until the milk curdles.
• Drain the curdled milk with the help of a thin cloth and squeeze off the water completely.
• Once the water completely drained. Mash the chenna for 10 minutes, until it turns out a smooth texture. Then prepare some small-sized balls for Rasgulla.
• To make a sugar syrup, take a large pan, add 4-5 cups of water and 1 cup of sugar, and boil. Then add 3 pods of cardamom. Then stir and boil the water for 5 minutes.
• Now add the small-sized ball one by one to the boiling sugar water and boil for 10 minutes until Rasgulla dubles in size.

Now your tasty, juicy favourite dessert, Rasgulla, is ready to serve.

Hey! I hope you will love making these Indian sweets recipes. Do try and let me know in the comment section. Also, feel free to share your suggestions. So! Which one is your favorite amongst all Indian festivals?? Let me know from where you are reading this.

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Diwali sweets: traditional sweets recipes you must try