11 Oven-Baked Indian Sweets Secrets Revealed

Final tips for success

The bridge between dadi’s kitchen and your oven is patience and testing. Start with small batches and an oven thermometer so you learn how your appliance behaves. For syruped sweets, always heat and strain your syrup separately and add it to warm baked pieces for best absorption. For milk solids and khoya, lower-and-slower wins: protect against scorching by using shallow pans and occasional stirring. Use parchment or silicone liners to prevent sticking, and finish delicate items in a water bath when you need gentle, even heat. Keep a notebook of times and temperatures that worked for each recipe in your oven, since repeating success is all about familiar routines. If you’re sharing these for Diwali faral, include short reheating instructions so recipients get the best texture. With these 11 oven secrets, you can make festival-ready mithai that honors the flavors you grew up with while using the oven to save time and reduce oil. Try one trick at a time, and enjoy the process of translating tradition into simple, repeatable steps.