Deepavali and sweet treats go hand in hand. Here are two simple yet tasty sweets that are perfect for this festive season.



Bengal gram dal: 1 cup

Jaggery: 1 cup

Water: 1 cup

Coconut (cut to small pieces): 3 tsp

Ghee: 2 tsp

Cardamom powder: a pinch

Cashew nut (chopped): 10


In a dry kadai, fry the dal slightly on medium heat till you get a fine aroma. Cool the dal, wash it and pressure cook, adding water. The water level must be slightly above the dal.

Switch off after three whistles or 10 minutes. Cool the dal and powder it in a grinder. In a heavy-bottomed kadai melt the jaggery, remove the dirt and allow to boil till it attains two-string consistency. To check the right consistency pour one drop of jaggery in a little water. The jaggery should not melt in water and you can make a ball out of it.

Pour the dal powder into the jaggery mixture and mix well for 10 to 15 minutes till it becomes a powder form. Heat the ghee in another kadai. Fry the coconut, cashew and add this to the okkarai and add the cardamom powder also.

Microwave Mysore Pak


Besan powder: half cup

Powdered sugar: 1cup

Ghee: half cup

Milk: 2 tsp


Melt ghee in a microwave for one minute on high. Now mix all the ingredients in the melted ghee. Mix well. Microwave the mixture for three minutes. Remove the mixture in between and mix well. You can see bubbles forming on the mixture. This is the right consistency. Now remove and mix nicely and pour over a greased plate. After 10 minutes cut into pieces. Remove after it cools completely.