Make sweets like this on DiwaliImage Credit source: Getty Images
The festive season will begin with Dhanteras and like Bhai Dooj, it will be celebrated across the country. During this time everyone decorates their homes. On the occasion of every happiness, good fortune and festival, people give sweets to each other. In all types of festivals and pujas, sweets are offered to God and it is very important as Prasad. Similarly, on Diwali also people go to each other’s homes to give sweets and gifts. During this period, a lot of crowd is seen in sweet shops, similarly, there are reports of adulteration from many places.
While making sweets, some adulterants add adulteration to it for their own benefit. Consuming it can have adverse effects on a person’s health. In such a situation, many people think of making sweets at home. But the taste of sweets is not right. In fact, sometimes due to small mistakes the taste or texture gets spoiled. Therefore, you should take special care of these things while making sweets.
Right quality ingredients
The most important thing is that the ingredients used in making sweets like milk, khoya, mawa, ghee, gram flour, sugar and dry fruits should all be of good quality. Stale or spoiled ingredients can spoil the taste of sweets. Use fresh milk and mawa, fresh desi ghee and clean sugar. You can also use jaggery without spices.
correct quantity
While making sweets or any food item, it is very important to measure and weigh the ingredients. After seeing everything, measure and add as per the recipe. Having too much or too little of anything can spoil the taste. For example, adding less ghee while making laddus will make them hard and adding more can make them too soft.
Perfect texture of sugar syrup
Syrup is definitely made for sweets like Rasgulla, Barfi, Gulab Jamun and Jalebi. In such a situation, first understand the method of making it properly. 1 String sugar syrup is used for Gulab Jamun, Jalebi and Imarti and Meethi Bundi, then the sweets absorb the syrup. At the same time, 2 strings of sugar syrup, Gujhiya, Mathri and Shakkar are put in the paar, which is raised on top while serving. 3 strings of sugar syrup is used to make Bura, Barfi or Batasha.
Make khoya or mawa at home
If you can, make khoya or mawa at home instead of buying it from the market. It is fresher and purer and the taste of sweets will also improve. Thicken the milk by stirring continuously on low flame. Keep cooking until it becomes thick like mawa. Take care that the milk does not stick to the pan.
Don’t make too much
If you are making any sweet for the first time, then make it in small quantities. Check its taste and texture. This will not spoil the ingredients and you will also be able to improve them. Keep the sweets in an airtight container. While making sweets, take special care of cleaning the utensils and kitchen.
Also read: Those 5 Indian foods which are in great demand in foreign countries also
Follow these tips
Most of the sweets are cooked on low flame. So that their taste does not get spoiled. While roasting khoya or gram flour, keep the flame low, otherwise it may burn. Fry the sweets fried in ghee like Gulab Jamun on low flame, so that they get cooked properly from inside. Along with this, use the right utensils.
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