Popular Festive Sweets for Dussehra Celebrations: Step-by-Step Recipes & Tips

India, being a melting pot of diverse religions, ethnicities, and cultures, rarely finds a breather between the festivities lined up all around the year. Dussehra, being the festival of the triumph of good over evil, is celebrated pompously across India.

From decadent laddoos and barfis to rabdi and mishti doi, the list of popular festive sweets for Dussehra celebrations is endless. Here, we have carefully curated a list of popular festive sweets for Dussehra celebrations that elevate the festive feeling like nothing else.

Besan Laddoo: The Festive Staple

Is it even a festive season in India if you don’t get a chance to gorge on a plate of delicious Besan Laddoos? So, what are you waiting for? Get ready to let your friends and family indulge in the staple festive delight that completes the essence of Dussehra. Let’s dive into the recipe of the irresistibly delicious, melt-in-the-mouth Besan Laddoos.

Ingredients:

• 5 cups fine besan
• 25 cups ghee
• 1 cup sugar
• 2/3 cup refined oil
• ½ cup chopped cashew nuts
• ½ cup chopped almonds

Step-by-step Guide:

• Step 1: To begin with, take a heavy-bottomed kadai and add ghee, oil, sugar, and besan. On medium flame, cook them for 10-12 minutes or till the besan turns golden brown.
• Step 2: Now add chopped nuts, mix well, and keep the besan mixture aside and allow it to cool down completely.
• Step 3: Once cooled, divide the mixture into multiple small portions. Use your hands and gently roll them into Besan Ladoos.

Tips & Tricks:

• To achieve that delicious taste, avoid overcooking the besan. The besan is ready when it turns golden and releases a nutty aroma.
• It is important to allow the roasted besan to cool slightly before you add ghee and sweeteners to avoid separation.
• To shape the laddoos properly, it is always recommended to lightly grease your hands with ghee to prevent sticking.

Other Festive Sweets To Prepare

Coconut Laddoos

While Besan Laddoo indeed epitomizes the ultimate festive flavor, the variety of laddoos in the map of Indian sweets does not end there. To add more to the fervor of the festive season, you can also consider making these coconutty delights easily at home. This quick yet delightful festive dessert needs just 3 ingredients from your pantry staples- grated coconut, condensed milk, and milk powder.

Rice Kheer

Festive seasons are incomplete without some creamy, melt-in-the-mouth kind of rice kheer. Kheer is a quintessential rich and creamy Indian dessert typically made from rice, thickened milk, and spices with the unadulterated goodness of nuts like almonds, cashews, and pistachios. Many prefer this dessert owing to the inherent sense of comfort that comes with the rich, creamy, and nutty texture. To make it visually attractive, it can be garnished with crushed dry fruits.

Kaju Katli

Festivals and these diamond-shaped delicacies go hand in hand. Kaju Katlis are not only a sweet treat, but they are also a treat from our childhood. Kaju Katlis bring that inherent flavor of festivities. Be it Dussehra or Diwali, these sweets make celebrations even more joyful with every bite. And the homemade Kaju Katlis made with finely ground cashews, condensed milk, and milk powder always win over the store-bought ones.

Rabdi

Be it a festive season or not, the creamy, velvety Rabdi is an integral part of the Indian sweets. Rabdi’s delightful texture and luscious creaminess enhance the ecstatic feeling with every single serving. Rabdi can be easily prepared at home with milk, condensed milk, and mashed paneer. You can add a pinch of saffron strands soaked in warm milk and a pinch of ground cardamom for aroma.

Gulab Jamun

Gulab Jamun, hands down, rules the world of desserts across the globe. With its slightly crispy, golden brown exterior and the soft and syrupy interior, this dessert rules the hearts of dessert aficionados. When making, combine flour, paneer, sooji, condensed milk, baking powder, and baking soda to form the soft dough. Shape them into balls, fry them, and soak them in sugar syrup to enjoy this quintessential Indian delicacy with your loved ones.

Mishti Doi

Although it is a classic Bengali delicacy, over the years, Mishti Doi has carved its own niche across the nation. And festive seasons like Dussehra can indeed become more joyous with this indulgent, creamy, curd-based sweet dish. This recipe is ideal for a memorable celebration with family and friends. Instead of the store-bought ones, this festive season, you can try your hand at making this with hung curd, elaichi powder, and condensed milk. Mix them well. Steam them over boiling water. Allow them to chill and serve.

Tips & Tricks

For Coconut Laddoo:

• To achieve the smooth texture of the laddoos, it is always recommended to use freshly grated coconut.
• Please ensure that the milk powder is lump-free before adding it to the mixture for a smooth texture.
• To shape the laddoos properly, lightly grease your hands with ghee to prevent sticking.

For Rice Kheer:

• To achieve the rich, creamy consistency, it is important to soak rice for 15–20 minutes before cooking.

For Kaju Katli:

• Avoid over-grinding the cashew nuts, as it causes them to release the oils from the nuts. This can affect the final texture.
• Roll the dough between parchment paper to prevent sticking and ensure an even thickness.

For Rabdi:

• Fine grating and mashing of paneer is the key to that smooth, velvety texture.
• Continuous stirring is essential to prevent the milk from sticking to the bottom and developing a burnt taste.
• It is important to allow the Rabdi to cool as it thickens further. Place it in the refrigerator for a few hours before serving it cold with a garnish of chopped almonds and pistachios.

For Gulab Jamun:

• Ensure the dough rests well before shaping to achieve softer Gulab jamuns.
• Frying should be done on a gentle flame to cook evenly without browning outside too quickly.

For Mishti Doi:

• Use fresh curd which is not too sour.
• Serve Mishti Doi on earthenware or terracotta bowls. Avoid using aluminium pots as they may react with Mishti Doi.