{"id":505,"date":"2026-11-02T12:42:14","date_gmt":"2026-11-02T12:42:14","guid":{"rendered":"https:\/\/srcfarms.com\/blog\/?p=505"},"modified":"2026-11-02T12:42:17","modified_gmt":"2026-11-02T12:42:17","slug":"5-winter-sweets-you-can-make-with-pure-cow-ghee","status":"publish","type":"post","link":"https:\/\/srcfarms.com\/blog\/5-winter-sweets-you-can-make-with-pure-cow-ghee\/","title":{"rendered":"5 Winter Sweets You Can Make with Pure Cow Ghee"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\">The first cold morning of the year has a smell. Besan roasting slowly in a heavy kadhai, cardamom cracking open, pure cow ghee melting into everything. If you grew up in an Indian home, you know exactly what I mean.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">That smell means the winter sweets season has started. Gajar halwa in the north, gond laddoo in Rajasthan and Gujarat, besan laddoo for Diwali, til and gud around Lohri and Makar Sankranti. The sweets change by state, but the idea is the same: something warm, rich and made with ghee.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">Here are five winter sweets you can make at home, with real quantities and no guesswork. First, a quick word on why the ghee matters more than most recipes admit.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1254\" height=\"1254\" src=\"https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/Winter-Sweets-with-Pure-Cow-Ghee-1.png\" alt=\"Jar of SRC Farms Pure Cow Ghee beside winter sweets including gajar halwa, besan laddus, suji halwa and dry fruit laddus on a rustic wooden table\" class=\"wp-image-506\" srcset=\"https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/Winter-Sweets-with-Pure-Cow-Ghee-1.png 1254w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/Winter-Sweets-with-Pure-Cow-Ghee-1-150x150.png 150w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/Winter-Sweets-with-Pure-Cow-Ghee-1-300x300.png 300w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/Winter-Sweets-with-Pure-Cow-Ghee-1-140x140.png 140w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/Winter-Sweets-with-Pure-Cow-Ghee-1-100x100.png 100w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/Winter-Sweets-with-Pure-Cow-Ghee-1-500x500.png 500w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/Winter-Sweets-with-Pure-Cow-Ghee-1-350x350.png 350w\" sizes=\"auto, (max-width: 1254px) 100vw, 1254px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Why Use Pure Cow Ghee in Sweets<\/strong><\/h2>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">You can make every recipe below with refined oil. It will work. It will also taste like nothing in particular. Here is what pure cow ghee actually changes.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"has-medium-font-size\"><strong>Flavor.<\/strong> Ghee turns nutty and slightly caramelised when it heats. Oil just smells like oil. Most of a besan laddoo\u2019s aroma comes from the ghee, not the besan.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Texture.<\/strong> Ghee coats flour evenly, so halwa turns out silky and laddoos stay soft instead of crumbling in your hand.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Heat.<\/strong> Roasting besan or atta means 12 to 15 minutes of steady stirring. Ghee handles that without turning bitter.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Keeping quality.<\/strong> Ghee has almost no water in it, so laddoos hold their shape and last longer.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Less goes further.<\/strong> A good cow milk ghee is flavorful enough that you use less to get the same richness.<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">Quality varies a lot, though. Ghee made from fresh milk tastes clean. Badly made ghee can taste flat or leave a greasy aftertaste in a sweet, and in a laddoo there is nowhere for that to hide. SRC Farms makes its <a href=\"https:\/\/srcfarms.com\/products\/pure-cow-ghee-1000-ml\"><strong>pure cow ghee<\/strong><\/a> from the milk of its own cows at its farm in Hooghly, West Bengal, so the source is one place and not a mix of suppliers.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>1. Besan Ghee Laddoo<\/strong><\/h2>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">The one everybody starts with. Three main ingredients, and the only skill involved is patience.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Makes:<\/strong> about 14 laddoos | <strong>Time:<\/strong> 30 minutes<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Ingredients:<\/strong> 2 cups besan, \u00be cup ghee, \u00be cup powdered sugar, \u00bd tsp cardamom powder, a handful of chopped almonds.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Method:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li class=\"has-medium-font-size\">Melt the ghee on low heat and add the besan.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Roast for 12 to 15 minutes, stirring constantly, until it turns golden and smells nutty.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Take it off the heat and cool for 5 minutes.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Mix in the sugar, cardamom and almonds.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Shape into laddoos while the mixture is still warm.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Tip:<\/strong> Do not rush the roast. Under-roasted besan tastes raw, and no amount of sugar fixes it.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1254\" height=\"1254\" src=\"https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/SRC-Farms-Winter-Sweets-Advertisement-1.png\" alt=\"Jar of SRC Farms Pure Cow Ghee beside besan laddus, gajar halwa, date-nut laddus and bowls of almonds, pistachios and cardamom\" class=\"wp-image-507\" srcset=\"https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/SRC-Farms-Winter-Sweets-Advertisement-1.png 1254w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/SRC-Farms-Winter-Sweets-Advertisement-1-150x150.png 150w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/SRC-Farms-Winter-Sweets-Advertisement-1-300x300.png 300w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/SRC-Farms-Winter-Sweets-Advertisement-1-140x140.png 140w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/SRC-Farms-Winter-Sweets-Advertisement-1-100x100.png 100w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/SRC-Farms-Winter-Sweets-Advertisement-1-500x500.png 500w, https:\/\/srcfarms.com\/blog\/wp-content\/uploads\/2026\/11\/SRC-Farms-Winter-Sweets-Advertisement-1-350x350.png 350w\" sizes=\"auto, (max-width: 1254px) 100vw, 1254px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>2. Gajar Halwa<\/strong><\/h2>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">Red winter carrots show up in the market and this halwa follows right behind. It takes time, but nearly all of it is stirring.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Serves:<\/strong> 6 | <strong>Time:<\/strong> about 1 hour<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Ingredients:<\/strong> 1 kg grated carrots, 4 tbsp ghee, 1 litre full-cream milk, \u00be cup sugar, \u00bd tsp cardamom powder, cashews and raisins.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Method:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li class=\"has-medium-font-size\">Saut\u00e9 the carrots in ghee for 5 minutes.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Add the milk and simmer on medium-low heat for 40 to 45 minutes, stirring every few minutes, until almost dry.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Stir in the sugar and cook for another 10 minutes.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Finish with cardamom, cashews and raisins.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Tip:<\/strong> Use full-cream milk. Toned milk leaves the halwa thin and watery at the end.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>3. Gond Laddoo<\/strong><\/h2>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">A winter staple across Rajasthan, Gujarat and Punjab. The edible gum (gond) gives these laddoos a crunch you won\u2019t get from any other sweet.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Makes:<\/strong> about 15 laddoos | <strong>Time:<\/strong> 40 minutes<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Ingredients:<\/strong> \u00bc cup gond, 2 cups whole wheat flour, \u00be cup ghee, \u00be cup jaggery powder, chopped almonds and cashews.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Method:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li class=\"has-medium-font-size\">Heat a little ghee and fry the gond in small batches until it puffs up like popcorn. Cool and crush it coarsely.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">In the remaining ghee, roast the flour until golden and fragrant.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Let the flour cool for 5 to 10 minutes, then add the jaggery, nuts and crushed gond.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Shape into laddoos.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Tip:<\/strong> Gond is the tricky part. If it doesn\u2019t puff fully, you get hard bits in the laddoo. Fry in small batches and wait for each one to expand. Also, add the jaggery only after the flour cools slightly, or it melts and everything turns sticky.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>4. Sooji Halwa<\/strong><\/h2>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">The quick one. This is what you make when guests arrive and you have 20 minutes.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Serves:<\/strong> 4 | <strong>Time:<\/strong> 20 minutes<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Ingredients:<\/strong> 1 cup sooji, \u00bd cup ghee, 1 cup sugar, 2\u00bd cups hot milk, cardamom, chopped nuts.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Method:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li class=\"has-medium-font-size\">Roast the sooji in ghee on low heat until light golden.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Pour in the hot milk carefully. It will splutter.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Add the sugar and stir until the halwa thickens and ghee starts separating at the edges.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Garnish with nuts.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Tip:<\/strong> Always use hot milk. Cold liquid on hot sooji gives you lumps.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>5. Dry Fruit and Date Laddoo<\/strong><\/h2>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">No added sugar. Good for kids\u2019 tiffin boxes, and for anyone who finds traditional sweets too heavy.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Makes:<\/strong> about 12 laddoos | <strong>Time:<\/strong> 25 minutes<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Ingredients:<\/strong> 1 cup seedless dates, \u00bd cup almonds, \u00bd cup cashews, \u00bc cup walnuts, 2 tbsp ghee, a pinch of cardamom.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Method:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li class=\"has-medium-font-size\">Lightly roast the nuts in a teaspoon of ghee and chop them coarsely.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Blend the dates into a soft paste.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Heat the remaining ghee, add the date paste and cook for 3 to 4 minutes.<\/li>\n\n\n\n<li class=\"has-medium-font-size\">Mix in the nuts and cardamom, then shape once cool enough to handle.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Tip:<\/strong> If your dates are dry, soak them in warm milk for 15 minutes before blending.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Tips for Better Winter Sweets<\/strong><\/h2>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">Most failed <strong>winter sweets<\/strong> come down to the same few mistakes.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"has-medium-font-size\"><strong>Keep the heat low.<\/strong> Medium heat burns flour before it develops any flavor.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Start with good ghee.<\/strong> In these recipes ghee is the main flavor, so a fresh <a href=\"https:\/\/srcfarms.com\/products\/pure-cow-ghee-1000-ml\"><strong>cow milk ghee<\/strong><\/a> shows up in the taste immediately.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Cool before shaping.<\/strong> A mixture that\u2019s too hot falls apart. One that\u2019s too cold won\u2019t bind. Warm to the touch is right.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Store them properly.<\/strong> Keep laddoos in airtight containers in a cool, dry spot. Besan and atta laddoos stay good for 10 to 15 days. Halwas are best eaten fresh, or within 2 to 3 days if refrigerated.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Frequently Asked Questions<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading has-medium-font-size\"><strong>Why use ghee instead of oil in Indian sweets?<\/strong>&nbsp;<\/h3>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">Ghee gives a richer aroma, a smoother texture and better binding. It also handles long, slow roasting without turning bitter, which oil often does.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-medium-font-size\"><strong>How much ghee goes into a laddoo?<\/strong>&nbsp;<\/h3>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">As a rule, about \u00be cup of ghee for every 2 cups of flour, which works out to roughly a tablespoon per laddoo. If the mixture feels dry, add a spoonful more.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-medium-font-size\"><strong>How long do ghee laddoos last?<\/strong>&nbsp;<\/h3>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">Besan, atta and gond laddoos stay fresh for 10 to 15 days in an airtight container. Dry fruit laddoos last a little longer.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-medium-font-size\"><strong>Can I use less ghee in these recipes?&nbsp;<\/strong><\/h3>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">You can, but the texture changes and laddoos turn dry. If you are watching your intake, make smaller portions instead of cutting the ghee. A good cow milk ghee also gives you more flavor per spoon.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-medium-font-size\"><strong>Is it okay to eat these sweets every day?<\/strong>&nbsp;<\/h3>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">Traditional sweets are meant to be enjoyed in moderation. If you have a health condition, ask your doctor what works for you.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Make This Winter a Sweeter One<\/strong><\/h2>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">Good winter sweets need very little: a heavy pan, some patience and ghee you trust. Start with the besan laddoo if you\u2019re new to this, then move on to gajar halwa once you have the feel for roasting.<\/p>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\">SRC Farms makes <a href=\"https:\/\/srcfarms.com\/products\/pure-cow-ghee-1000-ml\"><strong>pure cow ghee<\/strong><\/a> from its own herd in Hooghly. Pick up a jar before the festive season starts and make this winter\u2019s sweets with it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The first cold morning of the year has a smell. Besan roasting slowly in a heavy kadhai, cardamom cracking open, pure cow ghee melting into everything. If you grew up&#8230;<\/p>\n","protected":false},"author":2,"featured_media":509,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,6],"tags":[50,48,49],"class_list":["post-505","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","category-food-and-nutrition","tag-cow-milk-ghee","tag-pure-cow-ghee","tag-winter-sweets-recipes"],"_links":{"self":[{"href":"https:\/\/srcfarms.com\/blog\/wp-json\/wp\/v2\/posts\/505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/srcfarms.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/srcfarms.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/srcfarms.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/srcfarms.com\/blog\/wp-json\/wp\/v2\/comments?post=505"}],"version-history":[{"count":1,"href":"https:\/\/srcfarms.com\/blog\/wp-json\/wp\/v2\/posts\/505\/revisions"}],"predecessor-version":[{"id":508,"href":"https:\/\/srcfarms.com\/blog\/wp-json\/wp\/v2\/posts\/505\/revisions\/508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/srcfarms.com\/blog\/wp-json\/wp\/v2\/media\/509"}],"wp:attachment":[{"href":"https:\/\/srcfarms.com\/blog\/wp-json\/wp\/v2\/media?parent=505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/srcfarms.com\/blog\/wp-json\/wp\/v2\/categories?post=505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/srcfarms.com\/blog\/wp-json\/wp\/v2\/tags?post=505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}