Simple sweet recipes perfect for the special occasions

No special day can be complete without a bunch of mithai to indulge kids, whether your own or those you adore. Prepare these simple sweet recipes for kids and decorate them with vark, the edible silver leaf, or come up with creative solutions to decorate and present them to put a little fun to the day dedicated to the child.

1. Kaju Burfi (Makes 20 pieces)

Ingredients

• 200 gm cashew nuts
• 90 ml water
• 150-180 gm sugar (+2 tbsp optional)
• 1 tsp rose water
• 1/8 tsp cardamom powder
• 2 tsp ghee, for cooking
• 1 tsp ghee, for greasing

Instructions

1. Add the cashews to a blender jar and pulse a few times until it turns to a powder. Be careful not to overmix, as the cashews can release oil and become lumpy.
2. Sieve the cashew powder to remove any coarse particles, and blend the coarse particles again.
3. In a non-stick pan, add the sugar and water, and heat until the sugar has fully dissolved and the mixture begins to boil rapidly.
4. Add the cashew powder to the sugar syrup and lower the heat. Mix well until the mixture is smooth and free of any lumps.
5. Continue to cook the mixture, stirring constantly, until it thickens slightly.
6. Add the rose water, ghee, and cardamom powder, and continue cooking until the mixture becomes thick and starts to leave the sides of the pan.
7. If the mixture appears too dry, add a few drops of ghee and mix well.
8. Turn off the heat and let the mixture cool slightly. Grease your palms and knead the mixture for two to three minutes until it becomes a smooth, crack-free dough.
9. Transfer the kneaded mixture to a greased plate or parchment paper and spread it evenly and let it cool completely.
10. Once cooled, cut the mixture into diamond or square shapes and store it in an airtight container.

2. Halkova (Yields 15 pieces)

Ingredients

• 240 ml ghee
• 250 gm maida
• 375 gm sugar
• 3 pods cardamom

Instructions

1. In a large kadai, add the ghee and all-purpose flour. Roast on low heat, making sure the flour is well combined with the ghee.
2. Continue roasting for about 15 minutes, stirring occasionally, until the flour becomes frothy and turns into a silky smooth paste.
3. Transfer the roasted flour mixture to a bowl and let it cool down to room temperature, stirring occasionally with a spoon.
4. In a mixer jar, blend the sugar and cardamom pods to make a fine powder.
5. Add the powdered sugar (in batches) to the cooled flour mixture and mix well until the mixture is well combined. Make sure to add the sugar only after the flour mixture has cooled completely, to prevent the sugar from melting and making the mixture watery.
6. Once all the sugar is incorporated, the mixture should form a thick paste.
7. Transfer the mixture to a tray lined with butter paper, press and flatten it to set.
8. Refrigerate the mixture for 30 minutes or keep it on the counter for two hours to set.
9. After the mixture has set, unmold it and cut it into desired shapes.
10. Store the halkova in an airtight container for up to a week when refrigerated.

3. Chocolate Peda (Servings 18 people)

Ingredients

• 400 gm khoya or mawa
• 75 gm sugar
• 22 gm Cadbury cocoa powder
• 15 walnuts, coarsely powdered

Instructions

1. Chop down the khoya into small, bite-sized pieces.
2. Add the sugar to the khoya pieces in a kadhai and place it on medium heat. Cook, stirring frequently, until the sugar has completely dissolved and the mixture is smooth.
3. Once the sugar has dissolved, add the three tablespoons of cocoa powder to the khoya-sugar mixture. Mix thoroughly to incorporate the cocoa powder evenly.
4. Turn off the heat and immediately add the powdered walnuts to the chocolate-khoya mixture. Mix well until the walnuts are fully incorporated.
5. Let the mixture cool slightly until it's easy to handle but still warm.
6. Take small portions of the chocolate-walnut mixture and shape them into round, flattened peda shapes with your palms.
7. Place a whole walnut piece in the center of each peda as a decorative garnish.
8. Transfer the prepared chocolate walnut pedas to an airtight container and refrigerate for at least two hours before serving.