Sawan Bhog Recipes : During the month of Sawan, when Lord Shiva is worshipped, many people enjoy making special sweets at home for offerings. If you’re looking to try something new with traditional flavors, these recipes from famous Indian chefs will be helpful. These famous sweets from Sanjeev Kapoor, Ranveer Brar, Kunal Kapoor, Pankaj Bhadoria, and Harpal Singh Sokhi can make your offerings to Lord Shiva even more special.

Sanjeev Kapoor Style Vrat Ki Barfi

If you’re looking for a delicious and nutritious dessert to include in your Shiva offerings, Sanjeev Kapoor’s Vrat ki Barfi is a great option. It’s easy to prepare with minimal ingredients.

Method

First, lightly roast makhana, dry coconut, and almonds and then grind them coarsely. Now heat ghee in a pan and fry the prepared mixture for 2-3 minutes. Add condensed milk or mawa and cook, stirring continuously, until it thickens. Then add cardamom powder, spread the mixture on a greased tray, and sprinkle chopped pistachios on top. Once cooled, cut it into desired shapes. Sanjeev Kapoor’s tip is to avoid letting the mixture become too dry before setting the burfi; this makes it soft.

Ranveer Brar Style Malpua-Rabri

When it comes to festivals and indulgences, the taste of malpua and rabri is the first thing that comes to mind. This recipe by Ranveer Brar is an easy way to get the same delicious halwai-like taste at home.

Method

To make malpua, combine flour, semolina, fennel seeds, cardamom powder, and milk in a bowl to form a smooth batter. Cover and let it rest for 20–30 minutes. Heat ghee in a pan and fry small malpuas from the batter until golden brown. Dip them in light sugar syrup for 1–2 minutes, remove, and serve topped with cold rabri.

Kunal Kapoor Style Semolina Gulab Jamun

If you’re looking to make soft and juicy gulab jamuns for enjoyment, try this easy recipe from Kunal Kapoor. It’s easy to make and tastes amazing.

Method

Heat milk in a pan, add semolina, and stir continuously to form a thick mixture. Once the mixture cools, add a little ghee and cardamom powder, kneading it into a soft dough. Form small balls and fry them over low heat until golden brown. Meanwhile, prepare a light syrup using a string of sugar and water. Let the fried gulab jamuns sit in the lukewarm syrup for 1-2 hours. Kunal Kapoor’s tip is to always fry gulab jamuns over low heat, as this ensures they cook thoroughly inside.

Pankaj Bhadoria Style Mathura Peda

Trees are considered to be of special importance in offerings to God. In such a situation, Mathura’s Pedas, made in Pankaj Bhadoria’s style, can make your offering plate even more special.

Method

In a heavy-bottomed pan, fry the mawa over low heat, stirring constantly, until it turns light brown. Once the mawa has cooled completely, add the powdered sugar and cardamom powder. Form small pedas and garnish them with pistachios or cardamom powder. Pankaj Bhadoria’s tip is to add the sugar only after the mawa has cooled, as this improves the texture of the pedas.

Harpal Singh Sokhi Style Atta Laddu

If you’re looking to make a traditional sweet at home, infused with the aroma of desi ghee, Harpal Singh Sokhi’s Atta Laddus are a great option. They’re both delicious and a great addition to your bhog platter.

Method

Heat pure ghee in a pan and fry wheat flour over low heat, stirring constantly, until golden brown and fragrant. Add chopped cashews, almonds, and cardamom powder. Once the mixture cools slightly, add powdered sugar and mix well. When the mixture is warm enough to handle, form the laddus. Harpal Singh Sokhi’s tip is to always fry the flour over low heat, for the best flavor and aroma.