Hosting A Diwali Party In USA? Here Are Delicious Indian 'Mithai' Recipes

Celebrating Diwali away from the comfort of your homeland can indeed evoke a sense of nostalgia and longing. But in the embrace of chosen family and friends, the festival of lights takes on a new meaning.

It's an opportunity to create cherished moments, forge new traditions, and infuse your surroundings with the warmth of celebration.

And when it comes to Diwali, can it indeed be complete without the joy of Diwali Ki Mithaai?

The sweet indulgence that unites hearts and ignites smiles. So, if you're planning to prepare these delightful Indian sweets, you'll be pleased to know that you can easily craft them with everyday ingredients found right here.

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Here, we bring you recipes for your beloved Indian mithaai that are not only delicious but also quick to make, ensuring that your Diwali celebrations shine with sweetness and love.

Certainly! Here are some easy Indian mithai recipes:

Certainly! Here are detailed recipes for each without any bold formatting:

Besan Ladoo:

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1. Heat a pan on low-medium heat and add ghee.
2. Add besan (gram flour) and roast it in ghee until it turns golden brown, stirring continuously. This takes about 10-12 minutes.
3. Once roasted, remove it from heat and let it cool for a few minutes.
4. Add powdered sugar and cardamom powder to the roasted besan. Mix thoroughly.
5. While the mixture is still warm, shape it into small round ladoos using your hands. Grease your palms with ghee for easier shaping.
6. Optionally, garnish each ladoo with a chopped nut.
7. Allow the besan ladoos to cool and firm up at room temperature.
8. Once cooled completely, store them in an airtight container.

Gulab Jamun:

Gulab Jamun/herzindagi

1. In a mixing bowl, combine milk powder and all-purpose flour.
2. Add ghee to the mixture and blend it well.
3. Gradually pour milk and knead the dough. It should be soft and smooth.
4. Shape the dough into small, round balls, ensuring they are smooth without any cracks.
5. In a deep pan, heat oil for frying over low-medium heat.
6. Fry the dough balls until they turn golden brown, and remove them from the oil.
7. In a separate pan, make a sugar syrup by dissolving sugar and water. Add cardamom for flavor.
8. Immerse the fried balls into the sugar syrup and let them soak for a few hours until they absorb it.

Rasgulla:

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1. Boil milk in a large, heavy-bottomed pan.
2. Add lemon juice and stir until the milk curdles and separates from the whey.
3. Strain the curdled milk through a muslin cloth to separate the chenna (paneer) from the whey.
4. Rinse the chenna under cold running water to remove any traces of lemon juice.
5. Shape the chenna into small, round balls.
6. In a separate pot, prepare a sugar syrup by dissolving sugar in water.
7. Add cardamom for flavor and bring the syrup to a boil.
8. Carefully place the chenna balls into the boiling syrup and cook them for about 20-25 minutes.
9. The rasgullas will absorb the syrup and become soft and spongy.

Kaju Katli:

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1. Grind cashews into a fine powder.
2. In a non-stick pan, combine sugar and water to make a sugar syrup.
3. Bring the sugar syrup to a boil, stirring continuously until it reaches a one-string consistency.
4. Add the ground cashew powder to the sugar syrup and mix well.
5. Cook the mixture on low heat, stirring continuously, until it thickens and leaves the sides of the pan.
6. Add ghee and cardamom powder and mix thoroughly.
7. Transfer the mixture to a greased plate and cool slightly.
8. Knead the warm mixture into a smooth dough.
9. Roll it out into a thin layer using a rolling pin.
10. Cut the dough into diamond-shaped pieces and let them cool completely.

Coconut Ladoo:

Isha Sharma for Indiatimes

1. Heat grated coconut in a pan on low-medium heat. (You can also get coconut flakes/shredded coconut from the store)
2. Add condensed milk and cardamom powder.
3. Cook the mixture, stirring continuously, until it thickens and leaves the sides of the pan.
4. Remove it from the heat and let it cool slightly.
5. While still warm, shape the mixture into small, round ladoos using greased hands.
6. Optionally, garnish each ladoo with chopped nuts.
7. Allow the coconut ladoos to cool and firm up at room temperature.

Jalebi:

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1. In a mixing bowl, combine all-purpose flour and yogurt to make a smooth batter.
2. Allow the batter to ferment for a few hours or overnight.
3. In a separate pan, prepare a sugar syrup by dissolving sugar and saffron strands in water. Add cardamom for flavor.
4. Heat oil in a deep pan over medium heat.
5. Fill a jalebi maker or a piping bag with the batter and pipe spiral-shaped jalebis into the hot oil.
6. Fry the jalebis until they turn golden brown and crispy.
7. Immerse the fried jalebis into the sugar syrup and let them soak for a few minutes until they absorb it.

Malpua:

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1. In a bowl, combine all-purpose flour and milk to make a thick batter.
2. Add cardamom powder for flavor and mix well.
3. Heat ghee in a pan and pour a ladle of the batter to make a small pancake.
4. Fry the pancake until it turns golden brown on both sides.
5. Remove it from the pan and soak it in sugar syrup for a few minutes.
6. Serve the malpua warm, optionally garnished with chopped nuts.

Peda:

Photo by Prchi Palwe on Unsplash

1. In a non-stick pan, combine milk powder, condensed milk, ghee, and cardamom.
2. Cook the mixture on low heat, stirring continuously, until it thickens and leaves the sides of the pan.
3. Add cardamom powder and mix well.
4. Remove it from the heat and let it cool slightly.
5. While still warm, shape the mixture into small, round pedas using greased hands.
6. Optionally, garnish each peda with chopped nuts.
7. Allow the pedas to cool and firm up at room temperature.

Shahi Tukda:

1. Trim the edges of bread slices and cut them into triangles.
2. Heat ghee in a pan and fry the bread triangles until they turn golden brown and crispy.
3. In a separate pan, heat milk and add saffron strands, sugar, and cardamom.
4. Let the milk simmer until it thickens and leaves the sides of the pan.
5. Arrange the fried bread triangles on a serving platter.
6. Pour the thickened saffron milk over the bread triangles.
7. Optionally, drizzle sugar syrup over the shahi tukda.
8. Garnish with chopped nuts.

Rava Kesari:

Isha Sharma for Indiatimes

1. Heat ghee in a pan and roast rava (semolina) until golden brown.
2. In a separate pan, prepare a sugar syrup by dissolving sugar in water. Add cardamom and food color for flavor.
3. Pour the sugar syrup into the roasted rava and mix well.
4. Cook the mixture until it thickens and leaves the sides of the pan.
5. While still warm, shape the mixture into squares or diamonds using greased hands or a mold.
6. Allow the rava kesari to cool and set at room temperature.

Til Ke Laddoo:

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1. Dry roast white sesame seeds in a pan until they turn golden brown.
2. In another pan, melt jaggery or sugar into a syrup with a two-string consistency.
3. Combine the roasted sesame seeds with the jaggery syrup and add cardamom powder and a bit of ghee.
4. Mix everything well.
5. While the mixture is still warm, shape it into laddoos.
6. Optionally, garnish the laddoos with chopped nuts.
7. Let them cool completely, then store them in an airtight container.

These recipes offer a range of traditional Indian mithai that you can prepare quickly and enjoy during your celebrations.

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