The auspicious occasion of Bhai Dooj is here to honour sibling love. Check out some delectable meals you may cook to add more special touches to the celebration.
A traditional Hindu holiday known as Bhai Dooj is celebrated in India and by Indians worldwide. Sisters put a Tikka on their brother’s forehead during a special ritual organised to mark the occasion and wish for their happiness and well-being. This historic event celebrates the bond and affection between brothers and sisters. Bhai Dooj ceremonies take place on the fifth day of the Diwali festival. Every festival that is observed in India is closely related to food.

We have a solution if you enjoy creating desserts at home but don’t want to waste time on laborious recipes. You must try these simple yet delectable dessert recipes on this Bhai Dooj.
First Boondi Ladoo
Ingredients:
For Boondi Besan, use 1 cup of water, as needed.
For frying, oil
Sugar syrup for
2 cups of sugar
1 cup water, 2 teaspoons liquid glucose

Elaichi powder: 1 teaspoon Kevda water: 2 teaspoons
For Completion
Sugar syrup, as necessary
Ghee: 1 tbsp Elaichi powder: 1 tsp Magaz seeds: 2 tsp
Sliced Pista: 1 teaspoon
Procedure: for boondi

1. To make a smooth batter, combine the besan and water in a basin. Mix thoroughly. In the meantime, warm the oil in a frying pan.
2. To make boondi, carefully tap the boondi jhara on the kadahi after pouring the batter onto it.
3. Fry the boondi until it is crispy and light brown, then remove it from the oil and shake off any extra oil. Every two uses, the jhara should be cleaned.
   To make sugar syrup

4. Combine sugar and water in a pan to make sugar syrup over a low flame.
5. Stir in the liquid glucose, followed by the kevda water and elaichi powder, and continue to boil the mixture.
   For Completion
6. Place the boondi in a sugar syrup and allow it to thoroughly absorb the syrup. Continue mixing it for 1-2 minutes over a low flame, then set it aside for 2-3 more minutes.
7. Place this mixture in a thali and stir in the elaichi powder, magaz seeds, and ghee.
8. Prepare ladoo while the mixture is still just warm. Add some pistachios to the end.

2. Vermicelli with sugar

Ingredients: 200 grammes of uncooked vermicelli and 1-1 1/2 tbsp of ghee (not roasted)
3 glasses of water
Jaggery, 1 cup
Powdered cardamom, 1/2 teaspoon
6 to 8 toasted almonds, thinly sliced

1. Measure the water, add it to a pan with a deep bottom, and bring it to a boil.
2. Add the jaggery once the water begins to boil, and simmer on a low heat until it melts completely.
3. Take away and set aside. Ghee should be added to a kadhai and warmed over a low flame.
4. Add the vermicelli to the kadhai and stir it constantly till it turns a wonderful shade of brown.
5. Stir continually as you add the jaggery liquid in tiny batches to achieve a smooth mixture.
6. Lower the flame, cover the pan, and simmer the liquid jaggery while stirring occasionally.
7. After the liquid has been mixed in, check the dish for sweetness and add more if necessary.
8. Add the cardamom powder and 3/4 of the chopped almonds once all the liquid has been absorbed.
9. Combine the cardamon powder thoroughly. Serve hot and garnish with the remaining almonds.

Gond Ke Laddoo 3.

Ingredients: 1 tbsp plus 1 tsp of desi ghee
1/4 cup each of pistachios, almonds, and cashew nuts.
1.5 cups raisins soaked
1 cup coffee (edible gum)
7 pieces of green cardamom
1.5 cups ghee
14 teaspoon dry ginger powder in 2 cups of wheat flour
Castor sugar, 1/4 cup

Method:

1. Heat ghee in a heavy-bottomed pan, then slowly roast each nut. Please watch out that the nuts don’t burn.
2. Turn the pan over, remove the ghee from the nuts, add more, and shallow fried the gond until it puffs up.
3. Place the nuts and raisins in the bowl. Use the crushed cardamom seeds and green peel for masala chai and other recipes after pounding the spice in a mortar and pestle.
4. Grind up some edible gum and combine it with the combination of nuts. Meanwhile, melt ghee in a nonstick pan.
5. Stir in bhuno flour and whole wheat flour till the colour of the flour turns nutty brown and an aroma is released.
6. Combine the cardamom powder, atta, and nut combination. Form the mixture into ladoos, and serve to your loved ones.

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