New Delhi: We come across a lot of news about fake items and adulterated food being sold outside or used to prepare sweets and dishes that we consume and enjoy while shopping from the market or eating in a restaurant, while we cannot detect what is being prepared outside, but can avoid it by not buying and instead preparing at home. Adulterated khoya can not only be bad for taste but also comes with many health risks and sometimes leads to death.
You can simply avoid buying khoya from outside and come home to enjoy simple yet delicious sweets that can be prepared in no time at home and fill your kitchen with pure aroma of nostalgia, memories and sweet joy of the festive season. Here are some recipes that you can prepare this Holi at home for your family and guests with pure indulgence of love and satisfaction of good health.
No Khoya Mithai Recipes
1. Rose Coconut Barfi
Ingredients
- 2 cups desiccated coconut
- 1 cup condensed milk
- 2 tbsp ghee
- 3–4 tbsp rose syrup or rose essence (adjust for colour/flavour)
- ¼ tsp cardamom powder
- A few drops of pink food colour (optional)
- Chopped pistachios for garnish
Method
- Heat the ghee in a non-stick pan and add the coconut.
- Lightly roast it for 1–2 minutes on a low flame.
- Pour in condensed milk and mix until soft.
- Add rose syrup, cardamom, and optional food colour. Keep stirring until the mixture thickens.
- When it leaves the sides of the pan, transfer it to a greased tray.
- Spread evenly, press gently, and garnish with pistachios.
- Let it set for 1 hour, then cut into squares and serve.
Shelf life: 4–5 days refrigerated.
2. Fruit and Nut Bars
Ingredients
- 1 cup dates (seedless)
- ½ cup almonds
- ½ cup cashews
- ¼ cup pistachios
- 2 tbsp ghee
- ¼ tsp cardamom powder
Method
- Dry roast almonds, cashews, and pistachios for 2–3 minutes.
- Add dates to a mixer and pulse until sticky and coarse.
- Chop the roasted nuts and mix with the date paste.
- Heat ghee in a pan, add the mixture, and cook on a low flame for 3–4 minutes.
- Spread it on a greased plate or parchment paper.
- Press tightly to form a barfi-like block and let it cool.
- Cut into bars or squares.
Shelf life: 1–2 weeks without refrigeration.
3. Creamy Sandesh
Ingredients
- 2 cups fresh paneer (homemade works best)
- ½ cup powdered sugar
- 1–2 tbsp milk (only if needed)
- ¼ tsp cardamom powder
- A few saffron strands soaked in 1 tbsp warm milk
- Pistachios for garnish
Method
- Crumble paneer finely with your hands.
- Add sugar and start kneading gently until it is smooth.
- Cook this mixture in a non-stick pan on low heat. Stir continuously.
- It will first loosen, then thicken into a soft, grainy dough.
- Add cardamom and saffron milk. Mix well.
- Once it forms a soft ball and leaves the sides of the pan, remove.
- Shape into small rounds or flatten slightly like classic sandesh.
- Garnish with pistachios and chill for 30 minutes.
Shelf life: 2–3 days refrigerated.
4. Besan Ladoo
Ingredients
- 2 cups besan (gram flour)
- ½ cup ghee
- 1 cup powdered sugar (adjust to taste)
- ¼ tsp cardamom powder
- 2 tbsp chopped nuts (optional)
Method
- Heat ghee in a thick pan and add besan.
- Roast on low flame for 12–15 minutes until the aroma becomes nutty and the colour turns golden.
- Stir continuously to avoid burning.
- Switch off the flame and let it cool slightly.
- Add powdered sugar and cardamom. Mix thoroughly.
- When the mixture becomes warm but handleable, shape into tight ladoos.
- Add nuts on top or mix inside if you prefer.
Shelf life: 10–12 days in an airtight container.
By choosing to make it at home, you are not adding mess by pure love and joy of the festivals that fill the home with the aroma of sweets without the fear of compromise on the quality used to make it outside in the shops. Enjoy and celebrate pure love this Holi with the sweetness of memories created.
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