Bhai Dooj Indulgence: Make These 5-Star Style Sweets At Home

No, we are not ready to bid goodbye to the festivities just as yet, and there is no need to stop daydreaming about delicious mithais as well. With Bhai Dooj just around the corner, you have another reason to start looking for recipes that are deliciously memorable, yet easy. And your search ends here.  

Dry fruits, jaggery and coconut are not just kitchen ingredients in India, they are almost always present in every festive dessert, from ladoos to barfi. They are flavourful to the core, but they are also incredibly healthy, which is why Ayurveda also recommends the usage of the same.

In these festive recipes, by chef Manoj Kumar, executive Sous Chef – Vivanta New Delhi, Dwarka and by Chef Aman Khanna, Culinary Experience Manager – The Connaught, New Delhi – IHCL SeleQtions, you see these simple ingredients get a gourmet makeover. So wothout further a do, here are the recipes, you have been waiting for.  

Kaju Anjeer Rolls by Manoj Kumar, Executive Sous Chef – Vivanta New Delhi, Dwarka

Ingredients

  • 200 gms Cashew nut powder
  • 100 gm Sugar
  • 50 gm Anjeer
  • 100 gm Ghee
  • 10 gm Pistachio

Method

For Anjeer Stuffing

  • Soak anjeer with ½ cup water for ½ an hour.
  • Bring to boil for 4-5 min. until tender.
  • Drain extra water. Make a smooth paste out of it.
  • Now heat ghee in a pan.
  • Sauté fig paste for min.
  • Add in 1 tbsp sugar.
  • Cook for 2-3 min until thickened.
  • Allow to cool.

For Kaju Roll Paste

  • Dissolve remaining sugar with 50ml water in another pan.
  • Bring to boil for 5 min. to make 1-1/2 string syrup.
  • Add cashew nut powder with syrup.
  • Stir very well.
  • Now mix ghee into the mixture.
  • Place the kaju mixture on a flat tray.
  • Roll thick 4 inches, cut into half.
  • Now put 1 tbsp fig paste in horizontal line on middle of the half kaju roti.
  • Make a roll seal both side with edges.
  • Cut roll into 2 inches pieces.
  • Garnish with chopped pistachio. Serve fresh.

Coconut & Jaggery Burfi / Ladoo by Chef Aman Khanna, Culinary Experience Manager – The Connaught, New Delhi – IHCL SeleQtions

Ingredients:

  • 250 gm grated coconut
  • 100 gm jaggery
  • 4 tbsp desi ghee
  • 50 gm khoya
  • 10 gm cardamom powder

Method:

  • In a mixer jar take 4 cup of coconut and blend to a coarse paste. Keep aside.
  • In a large pan heat 2 tbsp. ghee and add ground coconut.
  • Sauté for 2 minutes or until coconut turns aromatic. Make sure not to brown the coconut.
  • Add Jaggery and mix well.
  • Keep cooking until the Jaggery melts and combines well.
  •  Add Khoya in pan and mix well.
  •  Cook till the mixture starts to hold the shape.
  • Now add ½ tsp cardamom powder and 1 tsp ghee.
  • Mix well making sure everything is well combined.
  • Transfer the mixture to the tray.
  • Press and level up and rest for 2 hours or sets completely.
  • Unmould the burfi and cut it into pieces.