Recipe: 3 Indian Desserts You Should Cook At Home This Diwali

What is Holi without colour and Diwali without sweets, right? I mean Diwali just doesn’t feel complete if you don’t taste the home made sweets. It is the magic of this sweetness that brings everyone together and that’s what Diwali is all about.

This Diwali, get in the kitchen and help your mom in making some lip-smacking sweets and you don’t have to worry about the recipe because we have got you covered here. Here is the recipe of three Indian sweets by Maharaj Jodharam Choudhary, Corporate Chef of Khandani Rajdhani that you should cook at home this Diwali.


  • Broken wheat – 1 cup 
  • Sugar – 3 /4 cup 
  • Elaichi powder – 5 to 6 pcs 
  • Kaju – 2 tbsp 
  • Raisins – 2 tbsp
  • Badam – 2 tbsp 
  • Pista – 1 tbsp 
  • Ghee – 3 tbsp 
  • Water – 3.5 cups 


  • Heat the Ghee in a nonstick kadhai. Add the broken wheat and keep stirring it continuously for 5-10 minutes until golden brown. 
  • Add water and cook till water starts boiling. 
  • Add the sugar and stir till sugar melts completely and broken wheat is cooked. 
  • Add the Elaichi powder , chopped cashew, raisins , chopped almonds  and little ghee . 
  • Serve hot garnished with chopped almonds and pista



  • 3 tbsp Bengal Gram Flour 
  • 2 Ttbsp Ghee 
  • 4-5 crushed Cardamom 

For the Sugar Syrup

  • 3 tbsp Sugar 
  • 3 cups Water 
  • 30 ml Milk 

For the Garnish

  • 2 tbsp chopped Almonds 
  • 2 tbsp chopped Pistachios 


  • Place the gram flour in a thali.
  • Heat ghee and pour half of it over the flour.
  • Rub the ghee into the gram flour with the palms till it resembles bread crumbs.
  • Heat the remaining ghee.
  • Add the flour and stir continuously till golden brown.
  • Remove from heat and allow to cool.
  • To prepare the sugar syrup, heat water, add the sugar and simmer for 10 minutes.
  • Add milk to the sugar syrup. You will see a black layer floating on top. These are the impurities in sugar. Remove them with the help of a spoon.
  • Simmer till it is of one thread consistency.
  • Add the browned gram flour to the sugar syrup and stir well.
  • Pour into a greased thali and spread evenly
  • Garnish with almonds and pistachios and allow to cool for 4 to5 hours.
  • Cut into squares
  • If desired, decorate with silver foil before sprinkling almonds and pistachios



  • 2 cups coarsely ground  Black urad dal flour (Adadiya Flour)
  • 2 cups ghee + 1/4 cup ghee
  • 1/2 cup lukewarm milk
  • 1 cup sugar
  • 1-3/4 cups khoya, crumbled
  • 2 tablespoon Goond -  shallow fried in ghee and crushed
  • 1/4 cup raisins, chopped
  • 1/3 cup cashew nut, chopped
  • 1/2 cup almonds, chopped
  • 2 tablespoons pistachios, chopped
  • 2 tablespoons cardamom powder


  • Finely sliced almonds and pistachios for garnishing sieve the flour in a broad flat dish. 
  • Sprinkle the lukewarm milk and ghee over the flour a little at a time. 
  • Combine the flour along with the ghee and milk until well combined. 
  • Cover it and keep it in a warm place for at least 3 hours. 
  • Gently crumble the mixture and then sieve it in a medium sized sieve. 
  • In a sauce pan add 1 cup of water and prepare sugar syrup of less than 1 thread consistency and keep aside. 
  • Heat a heavy bottomed sauce pan; add the Adadiya Ladoo crumb mixture and saute on medium heat for about 5 minutes. 
  • Stir in the crumbled khoya and continue to saute on low heat. 
  • Gradually add a little ghee at a time and keep stirring the mixture until you get a roasted aroma. The mixture you have turned a light golden brown. 
  • Add in the chopped nuts, raisins and continue to keep stirring. 
  • You will notice that that ghee begins to leave the sides of the pan. 
  • Add the crushed Goond and sauté on low or medium flame till it turns golden brown. 
  • Finally add the almonds, pistachios. Stir all ingredients until well combined and turn off the heat. 
  • After about a minute, stir in the sugar syrup to the above ladoo mixture. 
  • Spread the mixture into a flat dish and allow it to cool completely. 
  • Shape the  mixture into balls . Garnish with finely sliced badam and pistachios.

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