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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
06/10/2025
Running short on time but still want to impress your guests this Diwali? These smart shortcuts turn store-bought sweets into festive showstoppers. Baking spongy rosogollas to dressing up ladoos with chocolate, store-bought sweets can be given a homemade makeover with a few simple tricks from baking, brushing with milk or dipping in chashni.
Between cleaning, shopping, and hosting, not everyone has the time or energy to whip up elaborate mithai platters from scratch. That doesn’t mean your festive spread has to look rushed or store-bought. With a few smart shortcuts and clever tweaks, you can give ready-made sweets a homemade touch. The usual moist kalaknd or sandesh gets a little sprucing up and redacted with nuts and vark, then you have baked rosogolla and even hacks to repurpose extra chashni, which you can make at home too!
Transforming store-bought rosogolla into a baked version adds a rich, homemade touch to your Diwali celebrations. Arrange the rosogollas in a baking dish, ensuring they are slightly spaced apart, and generously coat them in a fragrant condensed milk mix. Bake in a preheated oven until the tops char and the whole thing develops a golden hue. You can make it 2-3 days ahead and refrigerate it until ready to serve. Garnish with slivered pistachios or edible silver foil (varak) before serving to make it look the part of a festive spread.
Elevate store-bought ladoos by coating them in melted dark or milk chocolate. First, melt dark chocolate and mix it with finely chopped dates and toasted nuts. Pick simple laddoos that are resistant to crumbling and spoilage, like besan, fruit and nut or coconut laddoos. Dip stiff laddoos into the chocolate mix and let the excess drip off, and let them air dry. Before they completely dry, you can add mini chocolate chips, chocolate shavings or desiccated coconut over them. This not only enhances the taste but also gives them a homemade feel. To store, keep them in an airtight container at room temperature for up to a week. If you prefer a firmer texture, refrigerate them, but allow them to come to room temperature before serving to enjoy the best flavour.
Store-bought sandesh looks amazing when fresh, and with a few subtle tweaks, you can pass them off as handmade. If not fresh and refrigerated, you can steam or microwave them for a few seconds to restore their softness and remove any refrigerated dryness. Then elevate the look with hand-pressed toppings: insert slivers of pistachio or almond, sprinkle a few saffron strands, or add edible dried rose petals. You can also stick varak (silver foil) for a festive feel to your sandesh. Serve them on banana leaves, clay plates, or traditional mithai trays, small touches that say ‘made at home’ even when they’re not.
Packaged rabri often looks too uniform and glossy, and even the fresh ones tend to lose their appeal after a few hours in the shop. To fake a slow-cooked, homemade version, simmer it on low heat for a few minutes while stirring, which thickens it slightly and dulls that ‘processed’ sheen. While it’s warm, add freshly toasted chopped nuts and a few saffron strands – the visible protrusion of these textured elements makes it feel less factory-made. Serve in earthenware or brass bowls to reinforce the homemade illusion. You can serve it with jalebis too.
Rasmalai often reveal its store-bought nature through excess syrup or its standardised shape. What you can do is buy rosgollas and cut them down to bite-sized pieces, and make the rasmalai sweet soup at home. To enhance the flavour, place the chenna pieces in freshly enhanced rabri (see above) and let them sit so the milky flavour absorbs, then put them in the milky syrup. Top with rose petals, crushed pistachios, or saffron threads. Arrange in shallow serving bowls to show off your ‘homemade’ creation. Even just placing one or two in a mini katori instead of the original plastic tray makes a huge difference.
Store-bought kalakand often comes in uniform blocks, and by the time they come home and a bitten into, they tend to be drier than they were when it was fresh. To give it a homemade upgrade, warm the pieces on low, in a microwave for just a few seconds to soften their texture – this mimics the freshly set feel of homemade kalakand. Next, sprinkle a mix of freshly toasted chopped pistachios and almonds on top, lightly press them in, and dust with a pinch of cardamom powder. If the surface looks dry, brush a tiny amount of warm milk or ghee to restore the shine.
You can make your own sticky sugar syrup at home, and if bringing rosogolla or gulab jamun home, reserve the sugar syrup (chashni)! Use the chashni to soak bread slices for making shahi tukda, use it for jalebis or even blushahis. You can also incorporate it into sweet rice (zarda pulao) by adding soaked rice to the syrup and cooking until tender. This not only reduces waste but also infuses other dishes with the rich flavours of traditional sweets. To store, keep the chashni in an airtight container in the refrigerator and use within a week.
This Diwali, let convenience and creativity go hand in hand. With just a few tweaks, even the most basic store-bought sweets can be transformed into impressive, homemade-style delicacies that look and taste festive. Whether you're dressing up ladoos with chocolate or reviving a humble rabri with fresh garnishes, these hacks ensure you spend less time cooking and more time celebrating.
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