In India, the festival season is upon us, so impress your loved ones with some delectable fare. Learn to prepare some wonderful dishes for every occasion from the best cooks of India with Tata Play. India celebrates Janmashtami, a two-day celebration commemorating the birth of Lord Krishna, in many different ways. Gokulashtami is also observed in South India, where worshippers chant pious hymns and offer Krishna fruits as “prasadam.” The festival’s main draw in the western state of Maharashtra is “dahi-handi.” Even though the event has a different name, it is all about celebrating, and Indians love to make sweets to enjoy at every celebration. Get cooking! Tata Play has compiled a collection of the top Indian chefs’ handmade sweets recipes. Tata Play has curated a list of the recipes for homemade sweets from the best chefs in India, so go get cooking!
Besan Laddoo by Chef Nita Mehta
3/4 cup (125 gm) ghee
2 cups (250 gm) gramflour
Slightly less than 1/2 cup (50 gm) semolina
1 1/4 cups (250 gm) castor sugar (bura)
A pinch of turmeric powder
5 green cardamoms, seeds crushed
Heat ghee in a heavy-bottomed kadhai
Add gram flour and semolina to the melted ghee. Stir this mixture on medium heat continuously for 15 minutes till it gets roasted and turns light brown in color
Once the mixture is roasted, reduce the heat and cook for 3-4 minutes more. Remove from the flame, add turmeric and mix well
Remove from kadhai to a flat thaali and let it cool slightly. Add sugar and cardamom, mix well
Shape into laddoos while the mixture is warm.
Sabudana Vada by Master Chef Shipra Khanna
1/4 cup potato, boiled
1/3 cup sago, soaked
1 tsp ginger, finely chopped
1 tbsp green chillies, finely chopped
1/4 tsp black salt
1/4 cup peanuts, roasted and chopped
1 tbsp green coriander, chopped
A pinch of salt
1/3 cup yogurt, beaten
2 lemon wedges
In a bowl, combine potatoes, sago, ginger, green chilies, black salt, roasted and chopped peanuts, green coriander, and salt and mix well
Mash it well and prepare small cutlets
Heat oil in a pan and fry these cutlets, until golden and crisp
Remove them on tissue paper to soak the excess oil
Sabudana Vada is ready
Transfer it to a plate and serve it with yogurt and lemon wedges
Tip: Soak Sabudana a night before you wish to make the wada. For 1 cup Sabudana add water little less than a cup, as adding more water will spoil the taste & texture of the wada.
Gulab Jamun by famous homecook Nisha Madhulika
3 1/2 cups sugar
300 gms soft mawa
100 gms cottage cheese
1/2 cup refined flour
Ghee for frying
7-8 almonds, finely chopped
7-8 cashew nuts, finely chopped
1/2 tsp green cardamom, coarsely ground
Take a vessel and add the sugar and 2 cups of water. Cook till the sugar dissolves in water completely.
Place the mawa on a plate. Add the cottage cheese on the side and mash well with your palms till smooth. Mash the mawa till smooth. Mix with the cottage cheese.
Add the refined flour. Mix well mashing with the palms and prepare a soft dough.
Cook the sugar syrup for 2-3 more minutes and check. Reduce the flame to prevent the syrup from overcooking. Pour the syrup from the spoon and the last drop should fall down a little slow with the formation of a thread.
Another way of checking the sugar syrup is to take 1-2 drops in a bowl and let it cool down. Take syrup between your finger and thumb and stretch it apart.
The thread should not form between the fingers or if does then it should be really small. But the syrup has to be sticky like honey. Take it off the flame on a stand.
Heat the ghee in a kadhai. To check the dough, prepare a dough ball. There should not be any cracks in the dough and it should be smooth. If cracks are there, then knead the dough some more till completely smooth.
Take the almonds to a bowl. Add the cashew nuts, cardamom powder, and a little mawa and mix well.
To check, drop a dough chunk into the ghee. The dough chunk will rise immediately. Reduce the flame to a minimum.
Check the gulab jamun prepared without stuffing. Drop the gulab jamun in it. If the gulab jamuns splatters or there is a formation of bubble over it then that means the dough is a little soft. Drain out this gulab jamun.
Add 1 tablespoon refined flour to the dough and mix well.
Fry the gulab jamun again to check. Make a round ball and drop it into the medium hot ghee. Keep the flame on low. The gulab jamun should turn out perfect without puffing up on the sides.
Drain it out and drop it into the sugar syrup. Keep the sugar syrup covered to prevent it from cooling down.
Divide the dough into small lumps. You can keep the size of gulab jamuns small or big as desired.
Flatten the dough ball with your fingers and top it up with some stuffing and close well. Roll it smoothly. You can also prepare gulab jamuns without stuffing.
Drop the balls into ghee for frying. While frying the gulab jamuns make sure you don’t directly touch them with the ladle. Fry the gulab jamuns by splashing ghee on them with the ladle.
When the gulab jamun turns golden brown, now flip them directly with the ladle as these are roasted from one side. Very gently toss the gulab jamuns and fry until they turn golden brown from all sides.
Remove the gulab jamuns. Hold the ladle over the wok to remove the extra ghee.
Drop these fried gulab jamuns directly into the sugar syrup. The syrup should be a little warm. Similarly, prepare the rest of the gulab jamuns.
Press them down using a spoon to soak nicely in sugar syrup. Within 3-4 hours, gulab jamuns absorb the syrup well and turn sweet. But it would be better to consume these gulab jamuns on the second day.
Serve the gulab jamuns straight away warm or chilled.
Sabudane Ki Khichdi by Master Chef Shipra Khanna
1 tbsp olive oil
1 tsp cumin seeds
1 tbsp green chillies
1/3 cup potatoes, boiled and chopped
Salt to taste
1/3 cup sago, soaked
1 tbsp lemon juice
A pinch of sugar
1/2 tsp red chilli powder
1/4 cup green coriander
1 tbsp peanuts, roasted and crushed
2 lemon wedges
Heat oil in a pan and add cumin seeds, green chilies, and potatoes and toss it.
Add sago, lemon juice, sugar, and red chili powder and cook it for some time.
Add green coriander, and peanuts and mix well. Sabudane ki khichdi is ready.
Transfer it to a bowl and garnish it with peanuts and lemon wedges.
Tip: For 1 cup sago add water little less than a cup, so that the sago is fresh & light.