Sunday, 21 October 2012

Top 5 Navratri Sweets

With Vijaya Dashami approaching; this festive season we list top 5 sweets which you can easily try your hands at in your kitchen. Any Indian festival is incomplete without some sweets and while you can easily get it from your next door Halwai; but come on, once a year discover why Daadi Ji's gulab jamun is always better than the streets. Our top five are easy to make and top two are from the land of sweets; yes!! none other than the great Bengal where Durga Puja is celebrated with much grandeur and extravaganza.

Raj Bhog
We all love Rashogolla, but with our No. 1 give your taste buds a treat. Its Rasgulla's little brother but much more rich in taste and ofcourse you can see the color; and wait, did I say little, well some mishtiwalas in Kolkata will surprise you when they hand you over a single piece and it fills your entire palm.


  • 1 tsp Maida
  • 6-8 Almonds
  • 1 tsp Semolina
  • 4-5 cups Sugar
  • 12-15 Pistachio
  • 250 gms Paneer
  • 3-4 strands Kesar
  • 2 tbsp Rose Water
  • 3 tbsp Khoya, grated
  • ½ tsp Cardamom powder


  1. Knead paneer well till smooth. Add maida and semolina (suji) and knead it gently and divide into 12-14 equal portions.
  2. Soak pistachio and almonds in 1 cup hot water for 10-15 minutes. Drain, peel and chop them roughly.
  3. Mix khoya with cardamom powder and rose water.
  4. Knead it into a dough. Add the roughly chopped pistachio nuts and almonds and divide into 12-14 equal portions.
  5. Stuff a portion of khoya into each portion of paneer and form them into marble-sized balls.
  6. Add sugar in half litre water. Bring it to a boil and make thin sugar syrup. Remove scum, if any.
  7. Bring sugar syrup to a boil in a wide-mouthed pan and add saffron.
  8. Gently slide in stuffed cottage cheese balls and cook for 4-5 minutes on high heat.
  9. Sprinkle about a quarter cup hot water and continue to cook on high heat for another 5 minutes or till they are almost double in size.
  10. Remove and keep in sufficient quantity of sugar syrup.
  11. Refrigerate and serve chilled.

Mishti Doi
Nothing much to say try it for yourself and u will know why it is our No. 2. Its addictive, now don't say I didn't warn you.


  • 2 tsp Curd
  • 1 litre full cream Milk
  • 300 gm Palm jaggary




  1. Heat the milk in a heavy based pan and reduce it to one fourth.
  2. Heat the jaggery in a heavy saucepan and melt it down using 10 ml of water.
  3. Add the jaggery to the boiling milk and stir well. Cook for another 5 minutes and cool down.
  4. Stir in the curd. Pour in the mixture into a terracotta or clay pot and keep in a warm place to set.
  5. Serve chilled.   

I will spare the jibber jabber; go and start immediately its gonna take time.

  • 150 gms Sugar
  • 100 gms Pistachios
  • Few Kesar strands
  • 6 Pods Cardamoms
  • 25 gms Cashew Nuts
  • 1 litre Milk


  1. Heat milk in a thick-bottomed pan on low heat until a thick layer forms on the top. Remove the thick layer and keep in separate bowl.
  2. Repeat this procedure until the milk gets brown color or until reduced to half of its original quantity.
  3. Turn heat to low and add sugar to the milk and kesar strands and stir till sugar dissolves.
  4. Add cardamom powder, cashew nuts, pistachios, removed cream. Allow it to cook on the medium heat for 2-3 minutes.
  5. Turn off the gas. After some time place in the refrigerator in a bowl and let it chill for 1 hour.

Try it with puri and you are definitely not going to stop at one

Gajar ka Halwa
"Maa ne aaj gajar ka halwa banaya hai" This dessert is our bollywwod script writers favorite and represents love and not just motherly but has also been portrayed as a good means for wives who want a new necklace from their husbands ;)

  •   8 cups Milk
  •   ½ cup Ghee
  •   Pinch of Kesar/Saffron
  •   1 tbsp Kishmish/Raisins
  •   1 cup Sugar or to taste
  •    Dry fruits for garnishing
  •    ½ tsp Cardamom powder
  •    2 cups Carrots, finely grated



  1. Soak the saffron in one tablespoon of milk for 10 minutes.
  2. Meanwhile, heat a pot on low heat and add the ghee.
  3. Stir in the carrots and keep stirring until they are light brown and fragrant for about 5 minutes.
  4. Pour in the milk, then add kishmish, cardamom, soaked saffron and sugar. Stir a few times and bring to a boil. Continue to stir as it thickens, to keep it from sticking.
  5. Cook and stir for 5 minutes on a low boil. Cook longer if you want it a little thicker. Can be served either warm or cool.


    Badam Sharbat

    For those who thought the top 4 are too much work here's the easiest one. Its refreshing, energetic and always a favorite, be it any occasion.


  • 2 tsp Sugar, to taste
  • 50 gms Ground Almonds
  • 600 ml Semi-Skimmed Milk


  1. Put the ground almonds into a jug.
  2. Pour in the milk and sugar and stir to mix.
  3. Taste for sweetness and serve chilled.