3 mithai recipes to try at home this festive season

Arushi Sakhuja 

Celebrations and sweet treats go hand-in-hand. And in India, no traditional festival is complete without a lavish spread of mithai. Ring in the festive cheer with a delicious sweet delight this season. While some like to savour the traditional Indian mithai like boondi ladoos and kaju katli, others like to get experimental in the kitchen. If you find yourself leaning towards the latter here are three easy DIY recipes to try at home — and let us warn you they are simply delicious melt-in-your-mouth treats

Pistachio Ladoo by Genda Phool

We all have heard of pista barfi and it’s probably one of the most delicious Indian mithais. But what if we told you that barfi and ladoo can come together to create one mithai that makes your mouth water? Yes! Pistachio Ladoo. And the best part is Genda Phool has shared a simple recipe you can try your hands at in your kitchen — all you need are some pistachios, water and sugar!

Ingredients:

250 g unsalted pistachio

100 ml water

200 g sugar

50 g roasted pistachio

Method:

Begin by dry roasting the pistachios in a pan until you get a roasty aroma. Remove them from the pan and once cooled, then grind the pistachios into a fine powder. In a saucepan, heat the sugar and water while stirring continuously, to sugar syrup. Cook for a minute more and turn off the gas. Now, add the ground pistachios to the sugar syrup and cook till it forms a dough. While the dough is warm, take a spoon of it in your palm and roll it into small balls. Finally roll the balls in the salted pistachios for an additional outer coated crunch.

Cashew Caramel Bon by Genda Phool

We’d all agree that caramel mixed with anything instantly elevates the flavour of any dessert — be it Indian mithai or an indulgent chocolate cake. But when mixed with the rich flavour of cashews in the form of a mithai, the flavour profile is enhanced multifold. And Genda Phool’s cashew caramel bon is exactly that.

Ingredients:

250 g cashew powder

200 g sugar

100 ml water

40 g milk powder- 40gms

50 g caramel

Method:

In a saucepan, heat sugar and water, while stirring continuously, to make a sugar syrup. Once the sugar has melted continue cooking it for one more minute and switch off the gas. Then slowly add the milk and cashew powder to the sugar syrup. Mix it till it forms a dough and allow it to cool for 10 minutes. To make the mithai grease your palm with ghee and take a spoon full of the dough. Roll it into a ball and make a cavity in the centre with your finger. Fill it with a small amount of caramel and roll it again. Enjoy a caramel-filled mithai!

Kesar Mawa Barfi by Chef Vinayak Dalvi, sous chef at ITC Maratha

One of the most common mithais for the festive season is barfi — and quite frankly any kind of barfi. ITC Maratha has introduced a special Indian Mithai treat for this festive season that brings the flavours of kesar and mawa in the form of a barfi — Kesar Mawa Barfi!

“Barfi is common across India and is made with a variety of ingredients. It is generally shaped like fudge and is open to variations. One such simple and easy barfi recipe is Kesar Mawa Barfi known for its delicate saffron flavour,” shared Chef Vinayak Dalvi, sous chef at ITC Maratha. Here is a simple recipe you can try at home.

Ingredients (for 12 pcs):

1 cup mawa – 1 cup

½ cup sugar

¼ tsp saffron

½ tsp cardamom powder

Method:

In a saucepan, mix the mawa with sugar and cook it on low flame until it turns golden in colour. Once you have achieved the golden colour, add the saffron and cardamom powder and mix well. Roll it out to your desired thickness and leave it to set for 30-45 minutes. Now cut into the desired shape and serve fresh!

You may also like: 

Healthy mithai for Diwali and Dussehra

The ultimate Diwali gift guide