Bhai Dooj celebrates the beautiful bond between siblings, and no celebration is complete without traditional sweets. This year, make it extra special by preparing treats infused with the royal aromas of saffron and cardamom right in your kitchen.
Classic Kesar Peda
Kesar
Peda is a timeless festive sweet, loved for its soft, melt-in-your-mouth texture. These golden discs are surprisingly simple to make, especially using milk powder, which cuts down the cooking time significantly. The process involves creating a soft dough from milk powder, milk, sugar, and ghee. The magic happens when you infuse warm milk with saffron strands, allowing the colour and flavour to bloom before adding it to the mixture. A pinch of ground cardamom stirred in at the end enhances the fragrance. Once the mixture thickens and pulls away from the sides of the pan, it's cooled slightly, then shaped into small, flat discs and garnished with a sliver of pistachio.
Creamy Saffron Shrikhand
For a dessert that requires no cooking, Saffron Shrikhand, or Kesar Shrikhand, is an elegant choice. This creamy, yogurt-based sweet from Gujarat and Maharashtra is both refreshing and rich. The key is to start with 'chakka' or hung curd, which is made by draining all the whey from plain yogurt overnight until it's thick like cream cheese. This thick yogurt is then whisked with powdered sugar until smooth. Saffron strands are gently crushed and soaked in a spoonful of warm milk to release their vibrant colour and aroma before being folded into the yogurt. Finally, a generous pinch of green cardamom powder is mixed in, and the shrikhand is chilled for a few hours. Served cold and garnished with nuts, it’s a luxuriously simple treat.
Aromatic Cardamom Coconut Ladoo
Nariyal Ladoo, or coconut ladoo, is a quick and satisfying sweet that can be ready in under 20 minutes. While traditionally made with fresh coconut and jaggery, a faster version uses desiccated coconut and condensed milk. The primary flavour that elevates this simple sweet is green cardamom. To make these, desiccated coconut and condensed milk are cooked together in a pan on low heat until the mixture thickens and comes together. A good amount of freshly ground cardamom powder is added, infusing the ladoos with its distinct, festive fragrance. After the mixture cools slightly, it's rolled into bite-sized balls. For a finishing touch, the ladoos can be rolled in more desiccated coconut for a lovely texture.
Rich Kesar Badam Halwa
Rich, dense, and utterly comforting, Kesar Badam Halwa is a truly special dessert for a beloved brother. This halwa celebrates the nutty flavour of almonds, enriched with ghee, milk, and sugar. The process starts with blanching almonds to remove their skins, then grinding them into a paste. This almond paste is cooked in a pan with ghee until it becomes aromatic. Saffron-infused milk is then added, which gives the halwa its beautiful golden hue and signature flavour. As the mixture cooks, sugar and cardamom powder are stirred in. The key is to stir continuously and add ghee in intervals until the halwa thickens, becomes glossy, and starts to pull away from the sides of the pan. It’s a labour of love that results in a truly decadent sweet.
Almond & Saffron Phirni
Phirni is a classic creamy dessert, a type of rice pudding that is delicate and flavourful. An almond and saffron version makes for a perfect Bhai Dooj treat. The base is made from ground rice, which is cooked slowly in milk until it thickens. Almonds, either ground into a flour or a fine paste, are added to the milk to create a rich, nutty consistency. Saffron strands soaked in milk lend their beautiful colour and aroma, while cardamom powder provides a warm, spicy note that complements the almonds perfectly. Served chilled in traditional earthen bowls, or 'kullads', this dessert is both impressive and deeply satisfying.
