9 plant-based sweets you shouldn't compromise on this festive season.
It’s time to gather with friends and family for another happy Navratri. This year, celebrate the true spirit of Navratri with nine of our sweetest recipes from 9 different states to feast on. The victory of good over evil couldn’t end on a sweeter note!
1. Coconut ladoo (Karnataka)
- Heat 1 teaspoon Goodmylk butter in a frying pan or kadai.
- Add 1.5 cups of tightly packed grated coconut.
- Stir and roast the coconut on a low flame for 3 to 4 minutes to get rid of some moisture.
- Now add ¾ cup Goodmylk cashew & oat mylk.
- Add ½ tsp cardamom powder.
- Stir very well and cook this mixture on a low flame.
- When you see that the mixture has begun to thicken, then keep stirring regularly.
- When the mixture begins to leave the sides of the pan and when you see some coconut fat at the sides, switch off the flame.
- Pour the coconut ladoo mixture in another bowl or pan. Allow it to cool.
- When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoos. Apply some oil on your palms when shaping the coconut ladoo. In case the mixture is loose and you cannot make ladoo, then put it back on the pan and heat for a few more minutes.
- Roll the ladoo in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
- You can also make all the coconut laddu at once and then roll in the desiccated coconut.
- Place the coconut laddu in small muffin liners or just place them in a tray.
- Serve coconut ladoo straight away or refrigerate and serve them later. These coconut ladoo stays good for 4 to 5 days in the fridge.
2. Sweet Pongal (Tamil Nadu)
- Take a non-stick pan and roast 100g rice and 100g moong dal till they turn light golden yellow in colour.
- On another burner, put a pan over a low flame and pour 100 ml water in it. Once it starts boiling, add 250g jaggery powder to it. When the jaggery has dissolved and a syrup is formed, turn off the burner.
- In the meantime, cook rice and moong dal in the remaining water. Once half cooked, add 200ml Goodmylk to it and cook further. Once rice and moong are almost cooked, add the jaggery syrup and sprinkle 1/4 teaspoon of cardamom powder on it and put off the flame. Keep it aside.
- Now, put a pan on low flame and add Goodmylk butter in it. Let it melt and add cashews, almonds and raisins. Stir fry the dry fruits until they turn golden brown. Pour them over the rice mixture.
- Allow the Pongal to cook for about five minutes on low flame. Then, serve hot in small bowls!
3. Nolen Gurer Payesh (West Bengal)
- Rinse ¼ cup basmati rice a couple of times in fresh water before soaking in enough water for 15 to 20 minutes.
- Use Goodmylk 1L pack and pour in a heavy wide pan or saucepan.
- Keep the pan on low to medium-low heat. Stir at intervals.
- Let the mylk come to a boil.
- Take 1 tablespoon of warm mylk from the pan in a small bowl and add a few strands of saffron. Keep aside.
- Drain the water from the rice and add it to the boiling mylk.
- Simmer and cook rice on low heat. No need to cover the pan when the rice is cooking.
- Cook the rice grains till they are 50% done or half-cooked.
- Then add 5 to 6 tablespoons of sugar or add as required and mix well.
- Simmer till the rice is almost cooked.
- Then add ½ teaspoon cardamom powder and 1 tablespoon each of sliced almonds, chopped cashews and sliced pistachios.
- Then add the saffron dissolved mylk.
- Again mix and continue to cook on low heat till the rice kheer thickens and the rice grains have completely cooked.
- Switch off the heat when the rice grains are completely cooked.
- You can serve the rice kheer, hot or warm or chilled.
4. Motichur Laddoo (Maharashtra)
Fry the boondi
- To a large bowl add 100 g besan and mix with some Goodmylk butter.
- Start adding water. Add around 1/2 cup (120 ml) to first form a thick batter without lumps. Then add 3 tablespoons (45 ml) of water and mix well. Let the batter sit for 15 minutes.
- Then add the remaining 3 tablespoons (45 ml) of water and mix.
- Batter should be very thin and flowing consistency without any lumps.
- Heat some Goodmylk butter in a kadai on medium-high heat.
- Hold the jhara 3-4 inches above the oil with the handle on the canister.
- It also helps to have the support when you shake the jhara vigorously after pouring the batter.
- Fill a ladle with the batter and start pouring through into the butter.
- Let the tiny boondis cook in hot butter for 30 to 40 seconds only, color should not change.
- Remove fried boondi in a large sieve. Repeat until all the tiny boondis are fried and the batter is over.
Make the sugar syrup
- To make the syrup, add 200g sugar and 120ml water. Add ¼ teaspoon cardamom powder and 1.5 teaspoons of rose water).
- Also add 1 teaspoon lemon juice.
- As soon as the mixture comes to a boil, turn off the heat and add the fried boondi to the pan. Stir and then turn on the heat again with heat set to the lowest setting.
- Cook on lowest heat for around 3 minutes, stirring continuously.
Shape the ladoo
- Remove on a plate and let cool completely.
- Once the mixture has cooled down, take a small portion of the boondi mixture and roll between your palms to make a motichoor ladoo. Repeat with the remaining boondi.
5. Moong Dal Halwa (Rajasthan)
- Rinse the moong dal and soak for 2 hours.
- Drain off the water and transfer to a blender.
- Blend to a slightly coarse paste adding water if required. keep aside.
- In a large kadai heat ½ cup Goodmylk butter and add 1 tbsp rava.
- Roast on low flame until the rava turns aromatic.
- Now add in prepared moong dal paste and mix well.
- Keeping the flame on medium, mix until the moong dal absorbs the butter.
- Continue to cook, breaking the lumps.
- Cook until the mixture turns crumble and grainy texture.
- After 20 minutes, the mixture turns crisp.
- Now add 2 cup Goodmylk and a few saffron strands.
- Stir continuously, until the mixture absorbs all the mylk.
- The mixture will start to hold shape leaving the kadai.
- Now add 1 cup of sugar and mix well.
- The sugar starts to melt and turns the mixture watery.
- Continue to cook on low flame breaking lumps in between.
- Now add 5 cashews, 5 almonds and ½ tsp of cardamom powder. mix well.
- Finally, enjoy moong dal halwa garnished with more nuts.
6. Sukhdi (Gujarat)
- First, prepare the plate or thali to set the sukhdi. Grease the plate (bottom and sides) well with Goodmylk butter.
- Add some butter in a pan. Turn the heat on low-medium.
- Once it gets slightly hot, add ⅔ cup whole wheat flour.
- Mix with a spatula.
- Roast it with stirring constantly for 4-5 minutes. Or till the atta gets some color with a toasted aroma.
- As soon as the flour is roasted, turn off the stove.
- Then add ¼ cup of jaggery. It will melt right away. Quickly mix it.
- Immediately pour into the prepared plate, even out the surface using the back of the spatula or back of the steel glass or katori.
- Let it cool down slightly. While it is still warm, Slice into desired shape and size
7. Balushahi (Telangana)
- Firstly, in a large mixing bowl take 1½ cup maida.
- Add ½ tsp sugar, ½ tsp baking powder. combine well.
- Now add ¼ cup Goodmylk butter and crumble the mixture.
- Further add ¼ cup Goodmylk peanut curd and combine well.
- Additionally add ¼ cup water and start to make dough without kneading.
- Cover with moist cloth and rest for 15 minutes.
- After the dough has rested for 15 minutes, slightly knead the dough.
- Pinch a small ball sized dough and make ball.
- Make a dent at the centre with the help of thumb.
- Deep fry in medium hot oil on low flam till the balls turn golden brown and crisp.
- Drop them into warm sugar syrup immediately.
- Coat the badusha with sugar syrup both the sides and soak for 5 minutes.
- Finally, serve balushahi and garnished with few chopped cashews.
8. Kaju Katli (Delhi)
- Place 200g cashews in a spice grinder.
- Grind to a smooth powder.Ensure to not over grind the cashews and set it aside.
- Add 2 tablespoons sugar and 6 tablespoons of water in a pan on medium heat. You can also add rose water (optional) at this point. Stir to combine.
- Let the sugar melt and then once the sugar melts, let the mixture boil for 1 minute.
- Then lower the heat and add in the powdered cashews. Stir to combine.
- You can use a whisk at this point to get rid of any lumps in the mixture.
- Keep stirring the mixture on low heat. Add a teaspoon of Goodmylk butter (optional) and stir.
- Keep stirring, after around 10 minutes on low heat, the dough will leave the sides of the pan. This is the stage when you want to remove the pan from heat.
- You can check if the dough is done or not by taking a small piece from the mixture, let it cool down a little and then roll it between your thumb and index finger.
- Once the dough is done, transfer it to a sheet of parchment paper.
- Wait for 3 to 4 minutes for the dough to cool down a bit. Then knead the dough with your hands to make it smooth. You have to knead the dough while it's warm.
- Also if the dough looks very dry while kneading, you can sprinkle some water to make it smooth.
- Then place another sheet of parchment paper on top of the dough. Roll to 1/4 to 1/2 inch thick using a rolling pin applying equal pressure on all sides.
- Once rolled, apply chandi vark if using. Cut the dough into a diamond shape by first cutting the dough vertically and then horizontally.
- Separate the kaju katli and enjoy! You can store the kaju katli in the refrigerator for up to a week.
9. Jalebi (Uttar Pradesh)
- In a mixing bowl, mix 3 cups of maida, ½ cup of corn flour and 2 cups of Goodmylk curd.
- Then add half tsp vinegar and water.
- Mix well in round circular directions for 4 minutes.
- Now add 1 1/2 pinch baking soda and give a gentle mix.
- Now pour this batter in the tomato ketchup bottles carefully.
- Heat oil in a pan and add 1 tbsp of Goodmylk butter.
- Squeeze the bottle and make round spirals with the batter.
- When one side is partly cooked, turn over and fry the other side.
- Fry till the jalebis are a light golden.
- Then immediately drop the fried jalebis in the warm sugar syrup for 30 seconds (1 string consistency).
- Finally, serve jalebis hot, warm or at room temperature.