Dry Indian Desserts for gifting for festive and celebratory occasions

As the festive season looms near, or perhaps there is a wedding in your family, you are in charge of making the mithai, and you’re confused about what to make. The trick is to choose some of the most famous desserts in India that won’t spoil if kept out for long hours. The following mithai can be prepared ahead and stored in a cool and dry place, especially if they go out the next day. Consider the humidity in your local area and arrange the storage accordingly. 

1. Kaju katli

Servings 20

Ingredients

• 200 gm cashew nuts 
• 90 ml water 
• 150 gm sugar
• 1 tsp rose water
• ⅛ tsp cardamom powder
• 2 tsp + 1 tsp ghee for cooking and greasing

Instructions

1. Add all the cashews to a mixer grinder and grind until it’s a fine powder. Don’t overdo it, otherwise, the nuts will release their oil. Sieve it into a bowl and grind the coarse particles. A slightly grainy texture is okay.
2. Dissolve the sugar and water in a nonstick pan, on medium heat. Once the sugar melts completely and starts boiling, add the cashew powder to it, mix well, and reduce the heat. Keep cooking until the mixture thickens slightly.
3. Then add the rosewater, cardamom powder, and 1 teaspoon of ghee. Mix and keep cooking until it starts leaving the sides of the pan. Add more ghee if that isn't happening and cook.
4. To test if your mixture is done, grease your fingers, roll a little bit into a ball, and check if sticky. If it’s moist but not sticky, your sweet is cooked. If it’s dry, add a little water and mix, and test again. Let it cool a little to get a fudgy texture.  
5. Grease a plate or line it with parchment paper, and transfer the hot Kaju Katli fudge.
6. When the mixture isn't too hot to touch, grease your palms, and knead the fudge to turn it into an elastic and smooth dough. If too hot, you can knead by placing a piece of parchment on top of the fudge and knead through it. 
7. Turn the mixture into a ball on a parchment paper. Then roll with a rolling pin, to a quarter-inch thickness, all over. 
8. Let it cool, then cut diagonally to get diamond shapes. 

2. Badam Burfi

15 Servings

Ingredients

• 190 gm almonds (badam)
• 250 ml hot water
• 150 gm sugar
• 125 ml water
• 2 tbsp saffron milk
• 4 cardamom, powdered
• 2 tbsp ghee

Instructions

1. Before preparing soak them in hot water for 1 hour. Peel off their skin and pat dry. Once dry, grind in a blender until you have a coarse powder. Set aside. 
2. Take a saucepan, add plain water and sugar, and boil on low flame. Make sure to stir continuously until it reaches a one-string consistency.
3. While still on low flame, add the almond powder, saffron milk, and cardamom powder. Stir continuously until the mixture starts to leave the sides of the pan.
4. Transfer the badam dough onto the butter paper and allow to cool for 5 minutes. Grease your hand with little ghee and knead for a minute. Once you get smooth dough, roll the dough with a rolling-pin. Furthermore, cut the dough into square shape or the shape you wish for. You can also decorate with silver leaf / silver vark. Finally, serve badam burfi / badam katli on diwali or any festival.

3. Soan Papdi

(Makes 20 pieces)

Ingredients

• 300 gm gram flour 
• 300 gm maida
• 250 ml ghee
• 600 gm sugar
• 350 ml water
• 30 ml milk
• ½ tsp cardamom seeds, crushed
• 2 tsp char magaz (mix of Cantaloupe, Muskmelon, Pumpkin and Cucumber seeds)

Instructions

1. Grease a thali with ghee and set aside for use later. Then cut four squares from a thin polythene sheet and set aside.
2. Take a bowl sift both flours and mix to combine. Set aside.
3. Take a heavy saucepan, and heat ghee over low heat, then add the flour mixture and roast until it turns light golden while stirring frequently. Remove from heat and set aside to cool.
4. In a pan, combine sugar, water, and milk and heat over medium flame, until it reaches a 2 ½ thread consistency. Check by dipping and lifting a spoon in it. 
5. Pour the hot syrup into the cooled flour mixture and beat with a large fork, vigorously until the mixture creates threadlike strands. 
6. Put the mixture on the greased thali and knead to roll out to a one-inch thick sheet, by applying gentle pressure.
7. Sprinkle the Charmagaz seeds and cardamom evenly over the surface, press down the toppings into the Soan Papdi with your hands, and let it cool off. 
8. Once cool enough cut it into one-inch squares each. Wrap each in the prepared polythene sheets and transfer to an airtight container.