KarvaChauth & Diwali Sweets Easy and Healthy Food

4 Easy Sweets for KarvaChauth & Diwali. This video is about making some sweet recipes for both Diwali and KarvaChauth. The sweets are as follows: 1) Peanut Laddoo: Here is a recipe for Peanut Laddoo:
Ingredients:
1 cup raw peanuts
1/2 cup jaggery, grated or powdered
1/2 teaspoon cardamom powder
1 tablespoon roasted poha or cornflakes (optional)
Instructions:
Heat a pan over medium heat. Add the peanuts and roast for 10-12 minutes, or until they are golden brown and fragrant.
Remove the peanuts from the pan and let them cool slightly.
In a food processor, combine the peanuts and jaggery. Pulse until the mixture is smooth and well combined.
Stir in the cardamom powder.
If desired, add the roasted poha or cornflakes.
Grease your hands with a little oil. Take a small amount of the peanut mixture and roll it into a ball. Repeat with the remaining mixture.
Serve immediately or store in an airtight container for up to a week.
Tips:
For a richer flavour, you can use roasted cashews or almonds instead of peanuts.
2) Suji Channa Laddoo: here is a recipe for Suji Channa Laddoo:
Ingredients:
1 cup roasted Chana dal (split chickpeas)
1/2 cup sugar powder
1/2 cup Suji (semolina)
1/4 cup ghee
1/2 teaspoon cardamom powder
1/4 cup chopped nuts (optional)
Instructions:
In a food processor, grind the roasted Chana dal until it is a fine powder.
Add the sugar powder and Suji to the food processor and pulse until the mixture is well combined.
Melt the ghee in a pan over medium heat. Add the cardamom powder and stir to combine.
Add the Chana dal mixture to the ghee and stir until well combined.
Cook the mixture on low heat for 5-7 minutes, stirring constantly, until the mixture is thick and comes together.
Remove the mixture from the heat and let it cool slightly.
Once the mixture is cool enough to handle, grease your hands with a little ghee and roll the mixture into small balls.
If desired, you can roll the ladoos in the chopped nuts.
Serve immediately or store in an airtight container for up to a week.
Tips:
For a richer flavour, you can add a few drops of saffron or rose water to the mixture.
If you don't have a food processor, you can mash the Chana dal and sugar together with a fork or potato masher.
You can also add other ingredients to the mixture, such as raisins, coconut, or dried fruits.
To make the ladoos look more festive, you can roll them in desiccated coconut or chopped nuts.
3) Atta Laddoo: here is a recipe for Atta Laddoo:
Ingredients:
1 cup whole wheat flour (Atta)
1/2 cup powdered sugar
1/4 cup ghee, melted
1/2 teaspoon cardamom powder
1 tablespoon raisins (optional)
Instructions:
Heat a pan over medium heat. Add the Atta and roast for 7-10 minutes, or until the color changes and you get a nutty aroma.
Remove the Atta from the pan and let it cool slightly.
In a bowl, combine the Atta, powdered sugar, ghee, and cardamom powder. Mix well until the mixture comes together.
If desired, add the raisins.
Grease your hands with a little ghee. Take a small amount of the Atta mixture and roll it into a ball. Repeat with the remaining mixture.
Serve immediately or store in an airtight container for up to a week.
Tips:
For a richer flavour, you can add a few drops of saffron or rose water to the mixture.
If you don't have a food processor, you can mash the Atta and sugar together with a fork or potato masher.
You can also add other ingredients to the mixture, such as pistachios, almonds, or dried fruits.
To make the ladoos look more festive, you can roll them in desiccated coconut or chopped nuts.
Here are some additional tips for making Atta Laddoo:
Use a good quality whole wheat flour for the best flavour and texture.
Roast the Atta on medium heat until it is golden brown and fragrant. This will give the ladoos a rich, nutty flavor.
Don't over mix the Atta mixture. Over mixing will make the ladoos tough.
If the mixture is too dry, add a little more ghee. If the mixture is too wet, add a little more powdered sugar.
Roll the ladoos into smooth, even balls. This will help them to hold their shape.
Store the ladoos in an airtight container at room temperature for up to a week.
4) Mawa Peda: here is a recipe for Mawa Peda:
Ingredients:
1 3/4 cups grated Mawa (khoya)
4 tbsp. powdered sugar
1/4 tsp cardamom (elaichi) powder
10 almonds (badam) halves
Instructions:

In a bowl, combine the Mawa, powdered sugar, and cardamom powder. Mix well until the mixture comes together.
Grease your hands with a little ghee. Take a small amount of the Mawamixture and roll it into a ball. Repeat with the remaining mixture.
Press an almond half into each Peda.
Refrigerate the pedas for at least 30 minutes before serving.
Tips:
For a richer flavour, you can add a few drops of saffron or rose water to the mixture.
If you don't have a food processor, you can mash the Mawa and sugar together with a fork or potato masher.
You can also add other ingredients to the mixture, such as pistachios, raisins, or dried fruits.
To make the pedas look more festive, you can roll them in desiccated coconut or chopped nuts.
Here are some additional tips for making Mawa Peda:
Use a good quality Mawa for the best flavour and texture.
Make sure the Mawa is dry and crumbly before you start mixing. This will help the pedas to hold their shape.
Don't over mix the Mawamixture. Over mixing will make the pedas tough.
If the mixture is too dry, add a little more milk. If the mixture is too wet, add a little more powdered sugar.
Refrigerating the pedas before serving will help them to firm up and have a better texture.