50+ Quick February Indian Sweet Recipes to Satisfy Your Cravings

As the chill of February sets in, it’s the perfect time to indulge in the rich, comforting flavors of traditional Indian sweets.

February, often associated with winter and festivities like Maha Shivaratri and Valentine’s Day, brings an opportunity to enjoy indulgent desserts made with seasonal ingredients.

From gooey jaggery sweets to melt-in-your-mouth milk-based delicacies, Indian sweets are known for their unique flavors, textures, and vibrant colors.

This month, why not take a culinary journey through the world of Indian desserts and try something new for every occasion?

In this blog post, we’ve curated a list of 50+ February Indian sweet recipes that will warm your heart and satisfy your sweet tooth.

Whether you’re celebrating a festival, hosting a gathering, or simply craving a treat, these recipes offer something for everyone—whether you prefer deep-fried sweets, syrup-soaked delights, or rich milk-based desserts.

Read on to explore a collection of Indian sweets that are perfect for the month of February.

50+ Quick February Indian Sweet Recipes to Satisfy Your Cravings

February is a month to celebrate love, warmth, and the joys of good food, and there’s no better way to do that than with traditional Indian sweets.

The 50+ recipes shared here are a blend of classic and contemporary desserts, each filled with the flavors of India’s rich culinary heritage.

Whether you’re trying your hand at making gajar ka halwa, seeking to surprise your family with an indulgent dessert, or looking to serve a unique treat at a gathering, there’s a sweet recipe here for every occasion.

Let these February Indian sweets add a sweet touch to your celebrations and everyday life.

So go ahead, roll up your sleeves, and try out these mouth-watering recipes that capture the essence of Indian desserts.

No matter the occasion, these sweets are sure to leave a lasting impression and bring joy to every bite.

Gajar Ka Halwa (Carrot Halwa)

Gajar Ka Halwa, also known as “Carrot Halwa,” is a beloved Indian dessert made with grated carrots, milk, sugar, and ghee. This warm, rich dessert is a winter favorite, especially in February when fresh, tender carrots are in season. It’s fragrant with cardamom, garnished with nuts and dry fruits, making it the perfect indulgence for special occasions or cozy family dinners.

Ingredients:

• 4 large carrots (grated)
• 1 ½ cups full-fat milk
• 4 tbsp ghee (clarified butter)
• ½ cup sugar (adjust to taste)
• 4-5 green cardamom pods (crushed)
• 10-12 cashews and almonds (chopped)
• 1-2 tbsp golden raisins (optional)
• Saffron strands (optional for garnish)

Instructions:

1. Heat ghee in a heavy-bottomed pan on medium heat.
2. Add the grated carrots to the pan and sauté for 4-5 minutes until they soften.
3. Pour in the milk and bring it to a boil. Reduce the heat and cook the carrots in the milk until the milk is absorbed and the mixture thickens, stirring occasionally.
4. Add sugar and cardamom powder, continuing to stir. Cook for another 5-10 minutes until the sugar dissolves and the mixture becomes a thick, halwa-like consistency.
5. In a separate pan, heat a little ghee and roast the cashews, almonds, and raisins. Add them to the halwa.
6. Once the halwa is thick and cooked, garnish with saffron if desired and serve warm.

Gajar Ka Halwa is a delightful dessert that’s perfect for the cold February weather. The natural sweetness of the carrots combined with the richness of milk and ghee creates a comforting and luxurious dessert. The addition of cardamom and nuts enhances the flavor, making it a festive treat for family gatherings, festivals, or any special occasion. Whether served warm or chilled, this traditional Indian sweet never fails to impress!

Puran Poli (Sweet Lentil Flatbread)

Puran Poli is a traditional Maharashtrian sweet flatbread stuffed with a mixture of sweetened chana dal (split chickpeas) and jaggery. It’s a popular dish during festivals like Holi and Ganesh Chaturthi, but it also makes for a wonderful treat in February. The delicate balance of spices and sweetness in Puran Poli makes it a delightful dessert that pairs perfectly with a glass of chilled milk.

Ingredients:

• 1 cup chana dal (split chickpeas)
• ¾ cup jaggery (grated)
• 1 tsp cardamom powder
• 2 tbsp ghee
• 1 ½ cups whole wheat flour
• 1 tbsp semolina (rava)
• A pinch of salt
• 1 tbsp ghee (for cooking the puran polis)

Instructions:

1. Begin by cooking the chana dal in plenty of water until soft and tender. Drain any excess water and set aside to cool slightly.
2. In a pan, heat ghee and add the cooked chana dal. Stir in jaggery and cook on medium heat until the jaggery melts and the mixture thickens to a paste-like consistency.
3. Add cardamom powder for flavor and set aside to cool.
4. In a separate bowl, combine whole wheat flour, semolina, and a pinch of salt. Gradually add water to form a soft, smooth dough. Allow the dough to rest for 15-20 minutes.
5. Divide the dough into small balls and do the same with the puran (lentil) mixture. Roll out each dough ball into a small circle, then place a portion of the lentil mixture in the center. Carefully fold the dough over the filling, pinching the edges together, and then roll it out into a flat disc.
6. Heat a tawa or flat griddle and cook the puran poli on both sides, applying ghee as it cooks until golden and crisp.
7. Serve warm, garnished with a little extra ghee on top.

Puran Poli is a rich and satisfying sweet that brings together the wholesome flavor of chana dal and the sweetness of jaggery. Its delicate balance of spices and textures makes it a unique dessert. While the recipe requires a bit of effort, the result is a delicious treat that’s perfect for any special occasion. February is a great time to make Puran Poli, as the cold weather makes it even more enjoyable when served warm with ghee.

Malpua (Indian Pancakes)

Malpua is a traditional Indian sweet made from a batter of flour, coconut, and cardamom, which is fried into pancakes and soaked in sugar syrup. A popular dessert during festivals like Holi, Malpua is loved for its crispy edges and soft, juicy interior. February, with its cool nights, is the perfect time to indulge in this delightful dessert.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp semolina (rava)
• ½ cup coconut (grated)
• 1 tsp cardamom powder
• 1 ½ tbsp sugar (for the batter)
• ½ cup milk (or water)
• 1 tbsp ghee
• Oil for frying
• For sugar syrup:
  • 1 cup sugar
  • ½ cup water
  • A few saffron strands (optional)
  • 1 tsp rose water (optional)

Instructions:

1. In a bowl, mix the all-purpose flour, semolina, grated coconut, cardamom powder, and sugar. Gradually add milk (or water) and mix to form a smooth batter of pancake-like consistency. Let the batter rest for 15 minutes.
2. In the meantime, prepare the sugar syrup by boiling water and sugar together until the syrup reaches a one-thread consistency. Add saffron and rose water if using. Set aside.
3. Heat oil or ghee in a frying pan. Once hot, ladle small portions of the batter into the oil, shaping them into round pancakes. Fry until golden brown and crisp on both sides.
4. Once fried, immediately dip the hot Malpua into the warm sugar syrup for a few seconds, then remove and drain excess syrup.
5. Serve the Malpua hot or at room temperature, garnished with chopped pistachios or rose petals.

Malpua is a decadent treat that brings together the softness of pancakes and the sweetness of syrup. The coconut and cardamom add a unique touch, making it a favorite during festive celebrations. February is an ideal time to prepare Malpua, as the cool air complements the warm, syrup-soaked pancakes. Perfect for a special meal or gathering, Malpua offers both comfort and indulgence in every bite. Whether served during festivals or as an everyday treat, it’s sure to please everyone.

Gulab Jamun (Fried Milk Dumplings in Syrup)

Gulab Jamun is one of India’s most beloved desserts, known for its melt-in-the-mouth texture and the sweet, fragrant syrup that it soaks in. These soft, round dumplings are made from milk solids, deep-fried to golden perfection, and then soaked in a warm rose-flavored sugar syrup. Ideal for any special occasion, Gulab Jamun can be enjoyed warm or at room temperature. It’s a treat that never fails to bring joy and satisfaction.

Ingredients:

• 1 cup khoya (mawa, reduced milk solids)
• 2 tbsp all-purpose flour
• 1 tbsp semolina (rava)
• ½ tsp baking soda
• 1-2 tbsp milk (to form the dough)
• Ghee or oil for deep frying
• For syrup:
  • 1 ½ cups sugar
  • 1 ½ cups water
  • 4-5 green cardamom pods (crushed)
  • 1 tsp rose water or kewra water
  • 1 tbsp lemon juice

Instructions:

1. In a bowl, grate the khoya and combine it with all-purpose flour, semolina, and baking soda.
2. Add milk gradually to form a smooth, soft dough. Let the dough rest for 10-15 minutes.
3. While the dough rests, prepare the sugar syrup by boiling water and sugar together. Add crushed cardamom and a few drops of rose water. Let it simmer for 5-10 minutes, then add lemon juice and remove from heat.
4. Heat ghee or oil in a pan on low-medium heat for frying.
5. Divide the dough into small, smooth balls, making sure there are no cracks.
6. Carefully drop the balls into the hot oil, frying them gently until they are golden brown and puffed up. Do not overcrowd the pan.
7. Once fried, immediately soak the Gulab Jamun in the warm sugar syrup for 30-40 minutes.
8. Serve the Gulab Jamun warm or at room temperature.

Gulab Jamun is the epitome of Indian sweets. Its soft, spongy texture combined with the fragrant syrup makes it a royal treat. Although it requires patience to fry the dumplings just right, the result is always worth it. Gulab Jamun is perfect for special occasions like weddings, festivals, or any winter celebration. In February, when the weather is cooler, this sweet dish is sure to bring warmth and sweetness to your gatherings.

Sandesh (Bengali Fresh Cheese Dessert)

Sandesh is a light and delicately flavored Bengali dessert made from fresh chhena (cottage cheese) and flavored with saffron, cardamom, or rose water. Unlike many Indian sweets, Sandesh is not deep-fried or soaked in syrup. Instead, it highlights the natural sweetness of fresh cheese, making it a healthier yet equally delightful treat. It’s a wonderful choice for those looking for something light and refreshing after a heavy meal.

Ingredients:

• 2 cups fresh chhena (cottage cheese)
• 2-3 tbsp powdered sugar (adjust to taste)
• 1 tsp cardamom powder
• A few saffron strands (optional)
• Rose water or kewra water (optional)
• 1 tbsp chopped pistachios or almonds for garnish

Instructions:

1. If using homemade chhena, ensure it’s soft and smooth. If store-bought, press it to remove excess moisture.
2. In a non-stick pan, cook the chhena over low heat for 5-7 minutes while continuously stirring. This helps to firm up the cheese and make it more manageable for molding.
3. Remove the pan from heat and allow the chhena to cool slightly. Then, knead it well until smooth and pliable.
4. Mix in powdered sugar, cardamom powder, and saffron strands (if using). Adjust sweetness to your preference.
5. Shape the mixture into small round balls, or press it into molds for decorative shapes.
6. Optionally, you can refrigerate the Sandesh for 30 minutes to firm up further.
7. Garnish with chopped pistachios or almonds before serving.

Sandesh is a refreshing, light dessert that’s both delicious and visually appealing. The subtle sweetness of the chhena, combined with the aromatic flavors of cardamom or saffron, makes it a unique treat. It’s perfect for occasions when you want something delicate yet flavorful. In the chilly month of February, Sandesh offers a refreshing break from heavier, more indulgent sweets. It’s an ideal dessert for anyone looking for a guilt-free but indulgent treat.

Kalaadi (Traditional Gujarati Sweet)

Kalaadi is a rich and flavorful sweet from Gujarat, made with a unique combination of besan (gram flour), ghee, and sugar. This melt-in-the-mouth dessert is often shaped into bite-sized pieces and garnished with cardamom and pistachios. Known for its delicate texture and aromatic flavor, Kalaadi is typically prepared during festivals like Diwali or special family occasions. The February weather, with its mild chill, is perfect for indulging in the warmth and richness of this dish.

Ingredients:

• 1 cup besan (gram flour)
• ½ cup ghee (clarified butter)
• ¾ cup powdered sugar (adjust to taste)
• ½ tsp cardamom powder
• Chopped pistachios for garnish

Instructions:

1. Heat the ghee in a heavy-bottomed pan on medium-low heat. Add the besan to the ghee, stirring continuously to avoid lumps. Roast the besan until it turns golden brown and starts releasing a nutty aroma (approximately 10-12 minutes).
2. Once the besan is roasted, reduce the heat and slowly add powdered sugar, stirring well to combine. The mixture should start coming together into a smooth dough-like consistency.
3. Add cardamom powder and continue mixing until the mixture is thick and starts to pull away from the sides of the pan.
4. Transfer the mixture to a greased tray and flatten it with a spatula. Allow it to cool slightly, and then cut it into small squares or diamond shapes.
5. Garnish each piece with chopped pistachios and let it cool completely before serving.

Kalaadi is a beautifully rich and aromatic sweet that showcases the warm flavors of ghee and gram flour. With the addition of cardamom and the crunch of pistachios, it becomes a perfectly balanced treat that’s both indulgent and satisfying. Kalaadi is perfect for celebrating the end of winter in February, as it offers a delightful richness that is both comforting and celebratory. Its simple ingredients and melt-in-the-mouth texture make it a unique dessert to add to any festive table.

Puran Poli (Sweet Lentil Flatbread)

Puran Poli is a traditional Indian sweet flatbread stuffed with a flavorful filling made from yellow lentils (toor dal), jaggery, and spices like cardamom. It is a favorite in Maharashtra, Gujarat, and parts of South India and is typically prepared during festivals like Holi and Ganesh Chaturthi. The combination of the soft, flaky dough and the sweet, spiced filling creates a melt-in-your-mouth experience that is loved by all. Puran Poli is perfect for February, as it combines the warmth of spices with the rich sweetness of jaggery, making it a comforting winter dessert.

Ingredients:

• For the dough:
  • 2 cups all-purpose flour
  • 2 tbsp ghee
  • A pinch of salt
  • Water (as needed to knead the dough)
• For the filling:
  • 1 cup toor dal (yellow pigeon peas)
  • 1 cup jaggery (grated)
  • ½ tsp ground cardamom
  • 1 tbsp ghee

Instructions:

1. To make the filling, cook the toor dal in water until soft. Drain any excess water and mash the dal well.
2. In a pan, heat 1 tablespoon of ghee and add the mashed dal. Stir in the grated jaggery and cardamom, and cook on low heat for 5-7 minutes until the mixture thickens and becomes a soft, dough-like consistency. Set aside to cool.
3. For the dough, mix the flour, ghee, and salt in a bowl. Gradually add water to form a smooth dough. Cover and let it rest for 20-30 minutes.
4. Divide the dough into small balls and flatten each ball into a small disc. Place a spoonful of the cooled filling in the center and fold the dough around it, sealing the edges.
5. Roll the stuffed dough ball into a thin circle, being careful not to let the filling spill out.
6. Heat a griddle (tava) and cook the Puran Poli on both sides, applying ghee as it cooks. Cook until golden brown and crisp.
7. Serve hot, with a dollop of ghee on top.

Puran Poli is a delightful fusion of textures and flavors, with its soft dough and sweet, spiced filling. This traditional sweet is enjoyed by families during celebrations and festivals, bringing warmth and comfort with each bite. The sweetness of jaggery combined with the richness of ghee and the earthy flavor of toor dal makes it an unforgettable treat. Perfect for February, Puran Poli is an ideal way to celebrate the winter season with family and friends.

Gajar Halwa (Carrot Pudding)

Gajar Halwa, also known as “Gajrela,” is a popular North Indian dessert made from grated carrots cooked in milk and sugar, and flavored with cardamom and nuts. This rich, flavorful pudding is a perfect winter treat as it uses fresh, seasonal carrots that are naturally sweet and tender. Gajar Halwa is typically served warm and garnished with nuts like almonds, cashews, and pistachios. With its comforting, indulgent texture and rich flavors, it’s an ideal dessert to enjoy in February, when fresh carrots are at their best.

Ingredients:

• 4 large carrots (grated)
• 2 cups full-fat milk
• ½ cup sugar (adjust to taste)
• 1 tbsp ghee
• ½ tsp ground cardamom
• A handful of chopped almonds, cashews, and pistachios
• Saffron strands (optional)

Instructions:

1. In a heavy-bottomed pan, heat the ghee and add the grated carrots. Saute for 2-3 minutes until the carrots soften slightly.
2. Add the milk to the carrots and cook on medium heat, stirring frequently. Let the milk reduce and thicken as the carrots cook for 15-20 minutes.
3. Once the milk has reduced to a pudding-like consistency, add the sugar and cardamom powder. Stir well and cook for another 5-7 minutes until the sugar dissolves completely and the halwa thickens further.
4. In a separate pan, roast the chopped nuts in a little ghee until golden brown. Add them to the halwa, reserving a few for garnish.
5. Optionally, add saffron strands soaked in warm milk for extra flavor and color.
6. Serve hot or warm, garnished with additional nuts.

Gajar Halwa is a soul-satisfying dessert that celebrates the natural sweetness of carrots, complemented by the richness of milk, ghee, and cardamom. It’s a comforting dessert that is perfect for chilly February evenings. Whether enjoyed as a sweet end to a meal or as a snack during the day, this dish is a reminder of the simple joys of traditional Indian sweets. The addition of nuts adds a crunchy contrast to the creamy texture, making Gajar Halwa a crowd-pleaser every time.

Malpua (Fried Pancake with Coconut and Jaggery)

Malpua is a sweet, deep-fried Indian pancake made with a batter of flour, semolina, and coconut, and sweetened with jaggery or sugar. This dish is often enjoyed during festivals and special occasions. The crispy outer texture combined with the soft, chewy inside makes Malpua an irresistible treat. It is typically served with a drizzle of sugar syrup or a sprinkling of cardamom powder, which enhances the dessert’s fragrance and taste. Malpua is particularly delightful during the winter months of February, making it a perfect choice for celebrations.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp semolina (rava)
• 1 tbsp grated coconut
• 1 ½ cups water (adjust as needed)
• ½ cup jaggery (grated or powdered)
• 1 tsp ground cardamom
• Ghee or oil for frying
• For sugar syrup:
  • 1 cup sugar
  • ½ cup water
  • 2-3 cardamom pods
  • A few saffron strands (optional)

Instructions:

1. In a bowl, mix the all-purpose flour, semolina, and grated coconut. Add water to form a smooth batter that is similar to pancake batter in consistency.
2. In a separate pan, melt the jaggery with a little water until it dissolves completely. Once it cools slightly, add the jaggery syrup to the batter and mix well. Add cardamom powder to flavor.
3. Heat ghee or oil in a frying pan on medium heat. Drop spoonfuls of batter into the hot oil and fry the Malpua on both sides until golden brown and crisp.
4. For the sugar syrup, combine sugar and water in a pan, bring it to a boil, and simmer for 5-7 minutes. Add cardamom pods and saffron (if using) to enhance the aroma.
5. Dip the fried Malpua into the warm sugar syrup and let it soak for a minute or two.
6. Serve hot, garnished with nuts or coconut flakes.

Malpua is a festive treat that brings together the richness of ghee and jaggery with the crispiness of deep-fried pancakes. The combination of sweet syrup and fragrant cardamom gives it a luxurious taste. It is perfect for celebrating any occasion, and its warm, comforting nature makes it a favorite during the cool February days. Malpua’s indulgent yet simple ingredients come together to create a truly delightful dessert that is sure to please anyone with a sweet tooth.

Rasgulla (Spongy Cottage Cheese Balls in Sugar Syrup)

Rasgulla is one of the most beloved Bengali sweets, known for its soft, spongy texture. These syrup-soaked balls are made from chhena (cottage cheese) and semolina, boiled and then soaked in a light sugar syrup. While often enjoyed on festive occasions, Rasgulla’s refreshing sweetness and melt-in-your-mouth texture make it perfect for February, when you need something light and indulgent. The gentle sweetness of the sugar syrup, combined with the delicately flavored chhena, makes Rasgulla a perennial favorite in Indian sweet-making.

Ingredients:

• 1 liter full-fat milk
• 2 tbsp lemon juice or vinegar
• 1 cup water
• 1 cup sugar
• ½ tsp cardamom powder (optional)
• 2 cups water for the syrup

Instructions:

1. To make chhena, bring the milk to a boil and add lemon juice or vinegar to curdle it. Once the milk curdles, strain the mixture through a cheesecloth or muslin cloth to separate the curds from the whey. Rinse the chhena with cold water to remove any residual acid.
2. Knead the chhena for 10-12 minutes until it becomes smooth and dough-like. Add a little semolina if needed to bind it.
3. Divide the chhena into small portions and roll them into smooth balls, making sure they are crack-free.
4. In a large pot, combine 2 cups of water and sugar. Bring it to a boil, and then lower the heat to a simmer.
5. Carefully drop the balls into the boiling syrup. Cook them covered for 20-25 minutes, ensuring they double in size. Add cardamom powder to the syrup for extra flavor, if desired.
6. Allow the Rasgullas to cool and soak up the syrup before serving.

Rasgullas are a quintessential Indian sweet that stands out for its delicate sweetness and soft, spongy texture. Each bite of this delightful treat gives you a taste of true Bengali culinary mastery. Perfect for celebrations or a special treat in February, Rasgulla brings warmth and happiness with every bite. Its simplicity and elegance make it a timeless dessert that can be enjoyed by people of all ages.

Gulkand Barfi (Rose Petal Fudge)

Gulkand Barfi is a delicious and fragrant Indian sweet made from gulkand (a sweet rose petal preserve), milk, and sugar. This barfi has a distinct flavor due to the rose petal preserve, which gives it a delicate, floral taste that pairs wonderfully with the rich, creamy texture of the milk and sugar mixture. Gulkand is often used in Ayurvedic practices for its cooling properties, making this barfi an ideal treat to enjoy during the transition from winter to spring. It’s perfect for February, when the floral notes of rose complement the cooler weather.

Ingredients:

• 1 cup full-fat milk
• ½ cup gulkand (rose petal preserve)
• ½ cup sugar
• 2 tbsp ghee
• ¼ cup milk powder
• ½ cup chopped pistachios (for garnish)

Instructions:

1. Heat ghee in a non-stick pan and add the milk. Bring it to a boil, then reduce the heat and let it simmer until the milk reduces to about half its volume.
2. Add the sugar and milk powder to the reduced milk. Stir continuously to avoid lumps.
3. Cook the mixture on low heat until it thickens and starts to come away from the sides of the pan.
4. Add the gulkand and mix well. Continue cooking until the mixture thickens further and reaches a fudge-like consistency.
5. Grease a plate or tray with ghee and transfer the mixture onto it. Spread it evenly and let it cool for a few hours until it sets.
6. Once set, cut into squares and garnish with chopped pistachios.

Gulkand Barfi is a unique and indulgent sweet that brings together the richness of milk with the delicate fragrance of rose petals. The addition of gulkand adds a depth of flavor that is both refreshing and soothing, making this barfi a great choice for a sweet treat in February. The soft, chewy texture paired with the crunchy pistachios makes this an irresistible dessert that’s perfect for family gatherings, festivals, or simply to enjoy with a cup of chai.

Mohanthal (Gram Flour Fudge)

Mohanthal is a traditional Gujarati sweet made from gram flour (besan), ghee, sugar, and cardamom, cooked into a fudge-like consistency. This sweet is dense, rich, and flavorful, with a melt-in-your-mouth texture that makes it one of the most adored desserts in Gujarat. It is often served during festivals like Diwali and Uttarayan but can also be enjoyed as a treat in February when the weather is cooler, and a rich, indulgent sweet is just the thing to warm you up.

Ingredients:

• 1 cup gram flour (besan)
• ½ cup ghee
• ¾ cup sugar
• ½ cup milk
• ½ tsp cardamom powder
• ¼ cup chopped almonds (for garnish)

Instructions:

1. In a non-stick pan, heat the ghee and roast the gram flour on medium heat for 8-10 minutes, stirring constantly. The flour should turn golden and release a nutty aroma.
2. Add the milk to the roasted gram flour and stir well to make a smooth mixture. Continue to cook on low heat until the mixture thickens.
3. In another pan, prepare the sugar syrup by combining sugar and a little water. Cook until the sugar dissolves and the syrup reaches a one-thread consistency.
4. Add the sugar syrup to the roasted gram flour mixture and stir well. Continue cooking until the mixture thickens and starts to come away from the pan.
5. Add cardamom powder and mix well. Grease a tray or plate with ghee and transfer the mixture onto it. Spread it evenly and allow it to set.
6. Once set, cut the Mohanthal into square pieces and garnish with chopped almonds.

Mohanthal is a rich and indulgent sweet that epitomizes the flavors of traditional Indian sweets. The combination of roasted gram flour, ghee, and sugar creates a melt-in-your-mouth texture, while the cardamom adds a refreshing touch. This delicious fudge is perfect for any celebration, especially in the cooler month of February when a warm, hearty sweet is a comforting choice. Whether as a dessert after a meal or a gift for friends and family, Mohanthal will always be a hit with those who appreciate classic Indian flavors.

Kalaadi (Jaggery and Coconut Fudge)

Kalaadi is a traditional Gujarati sweet made from jaggery and coconut, often served during festivals and special occasions. This rustic and simple fudge combines the deep, rich flavor of jaggery with the natural sweetness of coconut, creating a harmonious and satisfying treat. With its chewy texture and subtle sweetness, Kalaadi is perfect for February when you need something comforting yet not overly sweet. Its healthful ingredients make it a nourishing dessert, and the addition of cardamom enhances its aroma and taste.

Ingredients:

• 1 cup grated coconut (fresh or desiccated)
• 1 cup jaggery, grated
• 2 tbsp ghee
• ½ tsp cardamom powder
• ¼ cup water

Instructions:

1. Heat ghee in a pan and add the grated coconut. Sauté for 2-3 minutes on medium heat to toast the coconut slightly.
2. In a separate pan, add jaggery and water. Heat until the jaggery dissolves completely and starts to form a thick syrup.
3. Pour the jaggery syrup into the coconut mixture and stir well to combine. Continue to cook the mixture until it thickens and begins to come away from the pan.
4. Add cardamom powder and mix it through.
5. Transfer the mixture into a greased tray and flatten it evenly.
6. Allow it to cool for a few hours and set. Once firm, cut it into squares or diamond-shaped pieces.

Kalaadi is a delightful sweet that balances the earthy richness of jaggery with the sweet, aromatic coconut. The combination of these ingredients results in a chewy, flavorful fudge that is both satisfying and nourishing. Ideal for February, Kalaadi can be enjoyed as a snack or dessert and makes an excellent gift during festivals or celebrations. It is a perfect way to incorporate the goodness of jaggery and coconut into your dessert repertoire.

Suhal (Fried Wheat Flour Fritters)

Suhal is a traditional Punjabi sweet, often enjoyed during the winter months. These deep-fried fritters are made from whole wheat flour, sugar, ghee, and a variety of aromatic spices. Suhal is typically prepared during festivals like Lohri and Makar Sankranti and is perfect for enjoying in February, as it offers a warm, crispy texture and a comforting, sweet flavor. The combination of spices like cardamom and cinnamon gives these fritters a rich, flavorful depth, while the sugar syrup adds a touch of sweetness.

Ingredients:

• 1 cup whole wheat flour
• 2 tbsp ghee (clarified butter)
• ¼ tsp cardamom powder
• ½ tsp cinnamon powder
• 1 tbsp sugar
• ½ cup warm water (for kneading)
• ½ cup sugar (for syrup)
• 1 cup water (for syrup)
• Ghee or oil for deep frying

Instructions:

1. In a mixing bowl, combine whole wheat flour, cardamom powder, cinnamon powder, and sugar. Add the ghee and mix it well into the flour.
2. Gradually add warm water and knead to form a soft, firm dough.
3. Let the dough rest for 10-15 minutes. After resting, roll the dough into small balls and flatten them slightly into discs.
4. Heat ghee or oil in a pan for deep frying. Fry the discs on medium heat until they turn golden brown and crispy.
5. Meanwhile, prepare the sugar syrup by boiling sugar and water together until it reaches a one-thread consistency.
6. Once the fritters are fried, dip them into the warm sugar syrup and allow them to soak for a few minutes.
7. Remove from the syrup and place on a plate to cool.

Suhal is a comforting and flavorful dessert with a wonderful crispy texture on the outside and a soft, syrup-soaked center. The aromatic spices add depth to the sweet fritters, while the warm sugar syrup enhances the flavor. Suhal is a perfect treat to enjoy on chilly February evenings, offering a delightful combination of crunchy and sweet. This traditional dessert is sure to bring warmth and happiness to your gatherings during the colder months.

Puran Poli (Sweet Lentil Flatbread)

Puran Poli is a traditional Maharashtrian and Gujarati sweet flatbread stuffed with a filling made of jaggery, yellow lentils (chana dal), and spices. This rich and flavorful dish is often served during festivals like Holi and Diwali but can also be enjoyed in February, when the comforting taste of lentils and jaggery makes it a perfect winter treat. The soft, chewy texture of the bread pairs beautifully with the sweet and slightly spicy filling, making it a beloved dessert across India.

Ingredients: For the filling:

• 1 cup cooked chana dal (yellow lentils)
• ½ cup jaggery, grated
• 1 tsp cardamom powder
• 1 tbsp ghee

For the dough:

• 1 cup whole wheat flour
• 2 tbsp ghee
• ¼ tsp turmeric powder
• ½ tsp salt
• Water as needed

Instructions:

1. For the filling, cook the chana dal until soft. Drain any excess water and mash the dal.
2. Heat ghee in a pan, add the mashed dal, jaggery, and cardamom powder. Cook on medium heat until the mixture thickens and the jaggery dissolves completely. Set aside to cool.
3. For the dough, mix the wheat flour, salt, turmeric powder, and ghee. Gradually add water to form a soft dough. Let it rest for 15-20 minutes.
4. Divide the dough into small balls and flatten each ball into a small disc.
5. Place a spoonful of the lentil filling in the center of each disc and seal the edges, forming a ball again. Roll out gently into a flatbread.
6. Heat a griddle and cook the rolled flatbread on both sides, applying ghee as you go, until golden brown.
7. Serve warm, drizzled with extra ghee, if desired.

Puran Poli is a rich, indulgent dessert that combines the wholesome goodness of lentils with the sweetness of jaggery, creating a flavorful filling encased in a soft, slightly crispy flatbread. The warm spices and ghee give it a rich aroma, making it the perfect treat for February celebrations. Puran Poli is not only a delicious dessert but also a heartwarming dish that brings comfort and joy with each bite. Its traditional appeal and satisfying nature make it an ideal sweet to share with loved ones during the festive season.

Note: More recipes are coming soon!