Pure & Simple Fruit Bars
This recipe offers a wholesome alternative to traditional sweets, focusing on natural sweetness and nutrient-rich ingredients. Begin by dry roasting a mix
of almonds, cashews, and pistachios for a few minutes until fragrant. Meanwhile, pulse seedless dates in a mixer until they form a sticky, coarse paste. Combine the chopped roasted nuts with this date paste. Next, heat a tablespoon of ghee in a pan and add the nut and date mixture, cooking it over low heat for about 3-4 minutes. Spread this cooked mixture evenly onto a greased plate or parchment paper, pressing it down firmly to create a compact block similar to barfi. Once cooled, cut it into desired bar or square shapes. These bars have a good shelf life of 1 to 2 weeks without refrigeration, making them a convenient make-ahead festive treat.
Golden Besan Ladoos
Craft these classic Indian sweet spheres with ease, ensuring a delightful taste and aroma without any khoya. The process starts with heating half a cup of ghee in a thick-bottomed pan before adding two cups of besan (gram flour). Roast this mixture on a low flame for approximately 12 to 15 minutes, stirring continuously to prevent burning. The besan should develop a nutty aroma and a golden hue. Once roasted, switch off the heat and allow the mixture to cool slightly. Then, incorporate one cup of powdered sugar and a quarter teaspoon of cardamom powder, mixing thoroughly until well combined. When the mixture is warm enough to handle, shape it into firm, round ladoos. You can optionally mix in or sprinkle chopped nuts on top for added texture and flavor. These Besan Ladoos can be stored in an airtight container for 10 to 12 days.
Creamy Malai Sandesh
Experience the delicate texture and subtle sweetness of this traditional Bengali sweet, recreated without the need for khoya. Start with two cups of finely crumbled fresh paneer; homemade paneer yields the best results. Gently knead the crumbled paneer with half a cup of powdered sugar until a smooth dough forms. If necessary, add one to two tablespoons of milk to achieve the right consistency. Transfer this mixture to a non-stick pan and cook over low heat, stirring continuously. The mixture will initially loosen before thickening into a soft, slightly grainy dough. Stir in a quarter teaspoon of cardamom powder and a few strands of saffron soaked in one tablespoon of warm milk. Continue cooking until the mixture gathers into a soft ball and begins to leave the sides of the pan. Shape the mixture into small rounds or flatten them slightly, resembling the classic sandesh form. Garnish with chopped pistachios and chill for about 30 minutes before serving. These Malai Sandesh are best enjoyed within 2 to 3 days when refrigerated.
Fragrant Rose Coconut Barfi
Indulge in the delightful combination of rose and coconut with this easy-to-make barfi, a perfect festive indulgence. Begin by lightly roasting two cups of desiccated coconut in two tablespoons of ghee in a non-stick pan over low flame for just 1-2 minutes until fragrant. Pour in one cup of condensed milk and mix well until a soft consistency is achieved. Next, add three to four tablespoons of rose syrup or essence, a quarter teaspoon of cardamom powder, and optionally, a few drops of pink food coloring for visual appeal. Keep stirring the mixture constantly until it thickens and starts to leave the sides of the pan. Transfer this thickened mixture to a greased tray, spreading it evenly and pressing gently. Garnish the surface with chopped pistachios. Allow the barfi to set for about an hour before cutting it into squares. Refrigerated, this Rose Coconut Barfi stays fresh for 4 to 5 days.
