10 best Diwali desserts: How to make dryfruit gud ladoo, anjeer gujiya and much more
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10 best Diwali desserts: How to make dryfruit gud ladoo, anjeer gujiya and much more

Dessert lovers rejoice. Every recipe in this tantalising collection is decadent, diet-denying, delicious and to-die-for. So, what are you waiting for? Take notes and start your festive season right with these perennial classics.

more lifestyle Updated: Oct 17, 2017 08:54 IST
Sanya Panwar
Sanya Panwar
Hindustan Times, New Delhi
Festive recipes,Indian desserts,easy indian dishes
Become your family and friends’ favourite chef, by perfecting one or all of these insanely delicious and to-die-for traditional dessert recipes.(Khandani Rajdhani and Rasovara)

There are a few desserts which, if you know how to make them at home, will definitely earn you praise. They’re classic, they’re impressive, and they taste amazing.

Don’t let classic Indian deserts scare you. They are as doable as any other dish, as long as you go for the right recipes. This Diwali, let Maharaj Jodharam Choudhary, corporate chef at Khandani Rajdhani and Maharaj Hemaram Choudhary, corporate chef at Rasovara, UB City, Bangalore, be your guide.

Become your family and friends’ favourite chef, by perfecting one or all of these 10 decadent, diet-denying, insanely delicious and to-die-for traditional dessert recipes, and everyone will think you’re the best chef around.

1. Dryfruit gud ladoo may look like a simple treat, but it packs in a sweet zing. Mouth-awakening jaggery flavour is swirled into pumpkin seeds, pista, cashew, almonds, coconut and dates for a delicious, refreshing surprise.


* 1/2 cup mixed nuts (pumpkin seeds, pista, cashew, almonds)
* 2 tbsp dry coconut , grated
* 1/2 cup dates
* 1 cup jaggery (gud)
* 3 tbsp ghee
* ½ tsp elaichi (cardamom) powder


Chop the nuts coarsely. Don’t powder them. Chop the dates into small pieces. Add ghee in a pan, and roast the nuts on low flame. Once they are golden, add coconut, and continue roasting for few more minutes on low flame.Now add the dates and elaichi powder, and mix well. In a heavy bottom pan, add the grated jaggery and 2 tbsp of water. Once the Jaggery is melted, allow it to cool and filter to remove the lumps. Discard the lumps. Add little ghee in the pan, melted jaggery and allow it to boil. Once removed from flame, add the chopped nuts and stir well. On low flame, mix the entire mixture. Remove from the flame and allow it to semi-cool. Roll the mixture into small balls and store in airtight containers.

2. Anjeer gujiya is a classic dessert that needs to be a part of your fancy food repertoire.


For the dough:
* 1 cup + 1 tbsp maida
* 2 tbsp ghee
* A pinch of salt
For the filling:
* 3/4 cup chopped anjeer
* 5 tbsp powdered sugar
* 2 tbsp chopped cashew nuts
* 2 tbsp chopped almonds
* 1/4 cinnamon powder
* 1/8 cardamom powder
* Oil to deep fry


For the dough: Combine 1 cup maida, salt and ghee in a bowl and mix well with your hands. Add enough cold water to knead a soft dough. Rest the dough for half-an-hour.
For the stuffing: Add a little ghee in a heated pan, and put chopped almonds in it. Stir it continuously without burning. Add the chopped anjeer and mix well till it becomes a mixture. Switch off the flame. Add powdered sugar, dry fruits, cardamom powder and cinnamon powder to the mixture and mix well. Make small balls out of dough and roll into small poories. Now, place the stuffing on one-half of the rolled dough. Stick the sides and make a half moon by sticking the edges. Make all gujiyas and fry them in hot oil at medium low heat, till they become golden in colour. Remove onto an absorbent paper and let them cool.

3. Anybody can throw together a halwa. Moong dal halwa, on the other hand, will show your guests just how amazing your cooking techniques are.


* 1 cup yellow moong dal (split yellow gram)
* 2 cup ghee
* 2 cup water
* 2 cup sugar
* 1/2 tsp elaichi powder
* 2 tbsp dry fruit silvers - almonds, cashew, pista


Soak the yellow moong dal in enough water for 2 hours. Wash 4-5 times. Drain well and blend in a mixer to a coarse paste without using any water. Keep aside. Heat ghee in a deep non-stick kadhai, add the yellow moong dal paste and cook on a slow flame till golden brown . Add 1 cup of warm water and stir continuously. Add sugar, mix well and cook on a slow flame. Mix till the halwa separates and the sugar has melted. Add cardamom powder and dry fruit silvers. Serve warm.

4. Being able to cook Rajasthani mawa kachori is the ultimate sign of an expert chef. Let us be your guide.


For the dough:
* 2 cups maida
* 1/4 cup ghee
* A pinch of salt
* Ice cold water to knead the dough
For the filling:
* 200 g khoya
* 1/2 tsp elaichi powder
* 2 tbsp finely chopped dry fruits
* 3/4 cup powdered sugar
* 3/4 cup for the sugar coating
* 1 cup water
* Ghee for frying
* Chopped dry fruits for garnishing

For the dough: Mix flour, ghee and salt in a bowl. Add ice cold water slowly and knead a soft dough. Make sure no lumps are found. Cover and keep aside.
For the filling: Heat khoya in a pan on low flame.Cook till it starts to leave the sides of the pan. Remove from heat and cool completely. Add cardamom powder, dry fruits and powdered sugar. Mix well.
For the sugar syrup: Heat sugar and water in a pan. Cook till it has reached a string consistency. Remove from heat. Add cardamom powder. Keep aside.
Divide the dough and filling into equal parts. Take one part and make it into a ball. Roll it slightly. Keep one part filling in the centre and bring the ends together and seal. Heat ghee in a pan.When the ghee is barely hot, slide the kachories in the pan. Cook on low heat till slightly browned from both the sides.Remove on a plate and let cool. Heat the sugar syrup once again.Dip the cooled kachories in the warm syrup and take out on a plate. Garnish with dry fruit slivers, rose petals, silver foil and saffron strands and chopped rose petals. Let them cool again till sugar syrup is dried.

5. Mewa lapsi impresses with its simplicity and taste. This sweetly simple stunner is sure to win over your sweetheart.


* 1 cup broken wheat
* 3/4 cup sugar
* 5 to 6 pcs elaichi or elaichi powder
* 2 tbsp each of cashew nuts, raisins, almonds and pistachio
* 3 tbsp ghee
* 3.5 cups water


Heat ghee in a non-stick kadhai. Add the broken wheat and keep stirring it continuously for 5-10 minutes until its colour turns to golden brown. Add water and cook till water starts boiling. Add the sugar and stir till the sugar melts completely and broken wheat is cooked. Add elaichi, chopped dry fruits and little ghee. Serve hot, garnished with chopped dry fruits.

6. Once you dig into goond ke ladoo, it’s hard to eat just one. No guilt necessary!


* 3 tbsp edible gum (goond)
* 4.5 tbsp ghee
* 1 + 1/4 cups whole wheat flour
* 1/2 cup powdered sugar
* 1/2 tsp elaichi powder
* Ghee for deep-frying


Heat 3 tbsp of ghee in a broad non-stick pan, add the whole wheat flour and roast it over medium flame for six minutes, while stirring continuously. Keep aside to cool completely. Heat the ghee for deep-frying in a deep non-stick kadhai and deep-fry the goond till the pieces puffs up. Drain and keep aside. Combine the powdered sugar, fried goond, cardamom powder, one tbsp of ghee and roasted whole wheat flour in a deep bowl and mix well. Divide the mixture into small equal portions and shape each portion into a round ball. Serve and store in container.

7. Mohanthal is easy and delicious. Dust it with silver foil before sprinkling almonds and pistachios for a truly sparkling touch.


3 tbsp Bengal gram flour
2 tbsp ghee
4-5 crushed cardamom
For the sugar syrup:
3 tbsp sugar
3 cups water
30 ml milk
For the garnish:
2 tbsp chopped almonds and 2 tbsp chopped pistachios


Place the gram flour in a thali. Heat ghee and pour half of it over the flour. Rub the ghee into the gram flour with the palms till it resembles bread crumbs. Heat the remaining ghee. Add the flour and stir continuously till it turns golden brown. Remove from heat and allow to cool. To prepare the sugar syrup, heat water, add sugar and simmer for 10 minutes. Add milk to the sugar syrup. You will see a black layer floating on top. These are the impurities in sugar. Remove them with the help of a spoon. Simmer till it is of one thread consistency. Add browned gram flour to the sugar syrup and stir well. Pour into a greased thali and spread evenly. Garnish with almonds and pistachios and allow to cool for 4 to 5 hours. Cut into squares. You could also decorate it with silver foil before sprinkling almonds and pistachios.

8. Are you ever sad to be served gajar halwa? Of course not. Your guests will be thrilled too.


* 1 kg carrots
* 2 + 1/2 cup boiled milk (You can also use dry milk powder)
* Sugar to taste
* 1/2 tsp elaichi powder
* 3 tbsp butter
* 10 each: almonds, pistachio, cashew nuts (You can use nuts of your own choice, like, walnuts)


Wash, peel and grate the carrots. Heat a pan with butter and put the grated carrot and cook on low flame till the raw smell disappears. Add milk and boil on low flame till thick. Once it starts thickening, add sugar and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture. Finally garnish with nuts and carrot halwa or gajar ka halwa is ready. Serve hot.

9. A barfi may sound boring, but homemade kaju katli is the absolute best. Your guests are guaranteed to ask for seconds. It’s not as difficult as you think!


* 1 cup cashews
* 1/2 cup sugar
* 1/4 cup water
* 1/2 tsp elaichi powder
* 1 tsp ghee


Grind cashew until its fine powder. Sieve the mixture. In a pan, add water and sugar. Stir the syrup till sugar has dissolved. Add the cashew powder, cardamom powder and continue mixing till the dough leaves the pan. Add ghee and continue mixing till dough is formed. Grease the back side of a thali with ghee and transfer the mixture to the greased surface. Roll out the mixture into a thick round using the rolling pin. Cut the dough into diamond shape. Beautiful kaju katli is ready to serve.

10. Adadiya pak, topped with chopped dried fruits, makes for a gorgeous dessert.

* 2 cups coarsely ground black urad dal flour (adadiya flour)
* 2 cups ghee + 1/4 cup ghee
* 1/2 cup lukewarm milk
* 1 cup sugar
* 1-3/4 cups khoya, crumbled
* 2 tablespoon Goond - shallow fried in ghee and crushed
* 1/4 cup raisins, chopped
* 1/3 cup cashew nut, chopped
* 1/2 cup almonds, chopped
* 2 tablespoons pistachios, chopped
* 2 tablespoons cardamom powder


Sieve the flour in a broad flat dish. Sprinkle lukewarm milk and ghee over the flour a little at a time. Mix the flour along with ghee and milk. Cover and keep it in a warm place for at least 3 hours. Gently crumble the mixture and then sieve it in a medium-sized sieve. In a sauce pan, add 1 cup of water and prepare sugar syrup of less than 1 thread consistency and keep aside. Heat a heavy bottomed sauce pan; add the Adadiya Ladoo crumb mixture and saute on medium heat for about 5 minutes. Stir in crumbled khoya and continue to saute on low heat. Gradually add a little ghee at a time and keep stirring the mixture until you get a roasted aroma. The mixture you have turned a light golden brown. Add in the chopped nuts, raisins and continue to keep stirring. You will notice that that ghee begins to leave the sides of the pan. Add the crushed Goond and sauté on low or medium flame till it turns golden brown. Finally add the almonds, pistachios. Stir all ingredients until well combined and turn off the heat. After about a minute, stir in the sugar syrup to the above ladoo mixture. Spread the mixture into a flat dish and allow it to cool completely. Shape the mixture into balls. Garnish with finely sliced badam and pistachios.

The author tweets as @PanwarSanya

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First Published: Oct 16, 2017 17:25 IST