What’s festival without an array of mithais? In India, every region has its special varieties of festive sweets, but there are some which are integral part of our cuisine across the country. And have you ever wondered whether these sweets can be made wholesome and healthier? With Godrej Veg Oils — that includes a range of edible oils like Sunflower, Rice Bran, Filtered Groundnut, Refined Groundnut oil and Refined Soyabean oil — we can cook up a storm and enjoy these sweet treats at home. Here’s looking at a few delicious Indian sweets worth trying at home.

Gulab jamun

This beloved fried sweet is made with milk solids that are kneaded into a dough, shaped into balls, and deep-fried. Make perfect brown gulab jamunballs in Godrej Sunflower Oil and soak them in a sugar syrup flavored with saffron, green cardamom and rose water. Garnish with dried nuts to enhance its flavour.

Jalebi

Who needs an occasion to eat jalebis? Did you know that jalebi arrived in India with the Persian-speaking Turkish invaders, and soon became a prominent part of the culinary culture? With time, this much-loved sweet has morphed into various avatars — paneer jalebi, chinar jilipi, imarti and mawa jalebi. The combination of fafda-jalebi is enjoyed by Gujaratis during Dussehra. Mix together all-purpose flour, cornflour and baking soda. Add ghee and food colour to the mixture. To make a thick batter, add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Remember to keep it aside overnight to ferment. This step is important to give that unique sour taste to the dish. Fry the jalebis in Godrej Refined Groundnut Oil to make them crispy and soak them in sugar syrup for two-three minutes.

Malpua

This pancake-like dessert is made with all-purpose flour and semolina and is enhanced with cardamom. Deep fry malpuas in Godrej Refined Groundnut oil for those crispy edges and soft corners and dip in a sweet syrup. Top with rabri or chopped pistachios.

Karanji

The crescent-shaped, deep-fried pastry associated with Maharashtra is a particular favourite during Ganpati and Diwali celebrations. The filling is prepared with freshly desiccated coconut, jaggery (or sugar), cardamom and dry fruits. A maida-based dough is thinly rolled out and stuffed with the succulent filling. Seal the corners of the karanjiwell, else the stuffing will come out. Consider frying the karanjis in Godrej Soyabean oil on a medium flame till they turn golden brown on both the sides. Drain on an absorbent paper. Cool and serve.

Do you know of any other fried sweet treats? Tell us in the comment section below.