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Festive Sweets

You Can Make Ahead And Freeze

Quick Summary

When the festive season sneaks up faster than the latest binge-worthy Netflix series, having ready-to-go sweets is a total game-changer. Whether you’re rolling up your sleeves to channel your inner MasterChef or just want to avoid last-minute chaos, these Indian sweets can be made ahead and frozen without losing their magic.

Deep Dive

When it comes to the festive season, and you are unwilling to consume outside sweets, homemade ones are a good place to start. The key to making a good batch is understanding the ingredients better, what is freezer-friendly, and what is not. Given how most Indian sweets are best consumed fresh, a little tweak here and there is needed. But of course, this is not during the festive season, but before it begins, especially for the likes of Dussehra and Diwali. Here’s a list of festive treats that can be made ahead and frozen.

Laddoos

A classic Indian sweet, not all ladoos freeze well. To freeze laddoos, use dry ingredients like roasted chickpea flour or besan instead of coconut, which holds more moisture. Add finely powdered dry fruits or nuts to absorb any excess moisture, and reduce ghee usage to avoid greasiness after freezing. Wrap laddoos individually in plastic wrap, place in an airtight container, and freeze. They can be frozen for up to 1 month. Thaw at room temperature before serving.

Mysore Pak

Mysore Pak tends to be best consumed fresh, but it can be made freezer-friendly. Make it firmer by adding about 1 teaspoon of corn starch or rice flour along with the gram flour. Cook it a bit longer to reduce the crumbly texture. Once cooled, cut into pieces, wrap tightly in plastic wrap and foil, then freeze in an airtight container. Mysore Pak can be frozen for up to one month. Thaw slowly at room temperature.

Barfi

To make barfi freezer-friendly, replace some milk solids with milk powder and add 1 teaspoon of corn starch or agar-agar dissolved in warm milk to improve firmness. Cook on low heat to avoid too much moisture. Cut into small cubes once cooled, wrap individually, and store in airtight containers before freezing. Barfi can be frozen for up to three weeks. Thaw at room temperature before eating.

Sohan Halwa

This is a softer mithai as far as the texture is concerned. Consequently, it will need some changes. Add about half a teaspoon of agar-agar dissolved in warm water while cooking so that the halwa becomes firmer and holds its shape after freezing. Cook longer to reduce moisture without burning. Once cooled, wrap tightly and freeze in airtight containers. Sohan halwa can be frozen for up to three weeks.

Chikki

Chikki does not need freezing, but if you want to make it freezer-friendly, you need some changes. Use slightly less jaggery syrup to make chikki less sticky and more brittle. Adding powdered dry fruits or nuts helps absorb any moisture. Freeze individual pieces wrapped well to avoid sticking. Chikki can be frozen for up to one month.

Sukhdi

Sukhdi, also known as gud papdi, is a traditional Gujarati sweet made from wheat flour, jaggery, and ghee. To adapt it to freezing, roast the wheat flour longer to reduce moisture, and use powdered jaggery mixed well with ghee for a less syrupy texture. Cut into portions, wrap, and freeze in airtight containers. Sukhdi freezes well for up to one month.

Gujiya

Freeze the freshly made gujiya before cooking. Add a little semolina (rava) to the dough to make it firmer. This also makes it less likely to get soggy after freezing. Store uncooked gujiyas in airtight freezer bags. They can be frozen for up to two months. Fry the frozen gujiyas directly for the best texture.

Pinni

Pinni is a Punjabi sweet made from whole wheat flour, ghee, and jaggery, often flavoured with cardamom and garnished with nuts. It’s naturally dry and dense, so no major changes are needed. Optionally, add powdered dry fruits for extra binding. Wrap portions well in parchment or plastic wrap, and freeze in airtight containers. Pinni can be frozen for up to two months.

Jalebi

One of the festive must-haves with fresh rabdi, it’s made by deep-frying a wheat flour batter in circular shapes, which are then soaked in sugar syrup. Prepare the batter and pipe it into spiral shapes on a tray lined with parchment paper, for up to one month. Freeze the uncooked jalebis until solid, then transfer them to a freezer-safe bag or container. When ready to enjoy, fry the frozen jalebis directly in hot oil until golden and crispy.

Gajak

The perfect sweet to usher in the cooler months, gajak is a traditional winter sweet made from sesame seeds and jaggery. Make it freezer-friendly by cooking jaggery syrup to a harder ball stage to make gajak firmer and drier. Incorporate roasted sesame or peanuts, then wrap tightly and freeze in airtight containers. Gajak can be frozen for up to one month.

Wrap It Up And Freeze the Moment!

Preparing your festive sweets ahead of time and freezing them isn’t just smart – it’s a life hack that keeps the celebrations flowing without the last-minute rush. With these tips, your mithai will stay fresh, tasty, and ready whenever you are. So, freeze the moment, unwrap the joy, and savour every bite of your homemade delights this festive season!