Traditional Gujarati Sweets – Diwali, the festival of light, is as good as national festival and being celebrated by most of the communities with their traditional food.
It is said that there are more festivals in India than the days of the year!
Every religion and every community have their own festivals.
They celebrate their festivals with their regional rituals and traditional food.
Diwali, the festival of light, is as good as national festival and being celebrated by most of the communities with their traditional food.
Today, let’s have a look at some Traditional Gujarati Sweets which are healthy as well as easy to prepare.
Aatte Ka Sheera (wheat flour sweet)
Aatte Ka Sheera is made of regular wheat flour, desi ghee, sugar, cardamom powder, and dry fruits.
Sauté wheat floor in ghee for 8 to 10 minutes or till it turns brown – add cardamom powder and sugar – add required water – keep on stirring at slow flame – serve warm or cold with almonds.
Basundi (Milk sweet)
Basundi is made of milk, sugar, dry fruits, and saffron.
Boil milk at slow flame till it reduce to half stirring occasionally – add sugar and boil further till the milk thicken – add cardamom powder and keep on boiling and stirring – serve warm or cold with choice of your dry fruits garnish.
Mohanthaal (Besan sweet)
Mohanthaal is made of besan (gram flour), ghee, khoya, nutmeg (Jaiphal), cardamom powder, and dry fruits.
Mix besan and some of the ghee in a bowl and keep aside – heat the remaining ghee in kadhai, add besan mixture, and cook for 30 minutes – add khoya and cook more for 5 to 7 minutes stirring continuously – prepare sugar syrup in another pan – add sugar syrup into besan mixture – add cardamom and nutmeg power – add half of dry fruits pieces – pour the mixture into a Thali and spread evenly – sprinkle dry fruits and let it cool down – make diamond shape cuts and keep aside till it gets cool completely.
Doodh Paak (Milk and rice sweet)
Doodh Paak is made of milk, sugar, rice, saffron, ghee, cardamom powder, and dry fruits.
Melt saffron in warm milk and keep aside – wash and dry rice, add ghee, mix well and keep aside – boil milk stirring occasionally – add rice, mix well, stir occasionally till rice gets cooked – add sugar, cardamom, and saffron milk mixture – keep on stirring occasionally – Serve warm with dry fruit garnish.
Godpaapdi (Wheat flour sweet)
Golpaapdi is made of wheat flour, ghee, jaggery (goor), poppy seeds, grated coconut, oil, cardamom powder and dry fruits.
Spread oil in a thali, sprinkle poppy seeds, and keep it aside – heat ghee in a pan and sauté wheat flour till turns brown stirring continuously – add jaggery and stir till jaggery is melted – pour in a thali with poppy seeds – spread evenly – cut it into diamond shape and garnish with dry fruits – let it cool down and serve.
Laapsi (Broken wheat sweet)
Laapsi is made of broken wheat (Dalia), sugar, ghee, cardamom, and dry fruits.
Heat ghee – add broken wheat – cook 5 to 7 minutes till turn brown – add water and cook on high flame till wheat is cooked properly – add sugar and cardamom powder – serve warm or cold with dry fruit garnish.
Moong Daal Sheera (Mung Daal Sweet)
Mung Daal Sheera is made of yellow mung daal, sugar, ghee, milk, cardamom, and saffron.
Soak mung daal in water for 3 hours – drain and prepare a paste in a mixer and keep aside – dissolve saffron in warm milk and keep aside – heat ghee in a pan, pour mung daal paste, cook for about 30 to 40 minutes till it gets brown while stirring continuously – add milk and some water, stir well, and cook for 4 to 5 minutes – add sugar and mix well – cover with the lid and cook for 15 minutes more – add milk with saffron and cardamom powder – mix well – serve hot garnished with dry fruits.
Churma Ladoo (Wheat Flour Sweet)
Churma Ladoo has been originated from Rajasthan but widely made by Gujaratis especially in festivals and called Gujarati Sweet. It has been made of wheat flour, sugar, ghee, poppy seeds, grated jaggery, sesame seeds, and dry coconut.
Make stiff wheat flour dough – shape the portions into your fist – heat ghee in the pan and deep fry the dough portions till they get brown – drain additional ghee and allow them to cool down – grind the portions in a mixture and make powder called churma – sauté coconut and sesame seeds in ghee and keep aside – heat the jaggery till it turns into liquid – mix churma, coconut and sesame seeds with liquid jaggery – let it cool for a while – shape them round with your palm – roll each round in poppy seeds – Ladoos are ready to serve.
Try these recipes and let us know how you did like them.
Wishing you a very happy and SWEET Diwali to all of you