Dhanteras signals the start of the festive season leading up to Bhai Dooj, a time when sweets hold special significance as offerings and gifts among family and friends. Making sweets at home has become a preferred choice for many trying to avoid adulteration common in shops. However, small mistakes in preparation can spoil taste or texture. Here are key tips to ensure your homemade sweets turn out delicious and lasting:

Use High-Quality Ingredients

Fresh milk, pure ghee, quality khoya or mawa, gram flour, sugar, and dried fruits are essential. Avoid stale or low-grade ingredients which can spoil flavor and safety.

Measure Accurately

Adhere closely to ingredient quantities in recipes. For example, too little ghee in laddus makes them hard, excessive ghee makes them soggy.

Prepare Sugar Syrup Correctly

Use one-string syrup for sweets like gulab jamun and jalebi that absorb syrup fully, two-string syrup for gujiya which is coated, and three-string syrup for sweets like barfi that require thicker syrup.

Make Khoya at Home

Freshly homemade khoya by slowly reducing milk yields better flavor and texture than store bought.

Cook in Small Batches

Start with small quantities, test for taste and texture, and then scale up. This prevents wastage and allows experimentation.

Maintain Cleanliness

Ensure utensils and equipment are clean to avoid spoilage and health risks.

Cook at Low Heat

Roast khoya and gram flour on low flame to avoid burning. Fry sweets like gulab jamun over low heat to ensure even cooking without crusting.

Following these tips will enhance your sweet-making experience, helping you prepare treats that truly celebrate Diwali’s spirit of joy and togetherness.