11 Oven-Baked Indian Sweets Secrets Revealed

3. Toast and bake besan to get deep flavor without long roasting

Roasting besan on the stovetop until it smells nutty is part of many mithai recipes, but uneven stovetop heat can be tiring and produce uneven color. An oven can give you a uniform golden roast with less hands-on time. Spread besan in a thin, even layer on a shallow baking tray and roast at about 325°F (160°C), stirring every 8–10 minutes, until it turns aromatic and lightly golden. This short, controlled roast reduces the raw taste and shortens the final cooking step for barfi or ladoo. After roasting, cool the besan slightly before mixing with hot ghee and warm sugar syrup or condensed milk; the residual heat helps bind the mixture. For besan barfi, press into a lined pan and finish with a brief low bake—just enough to dry the surface and set the piece—then cut once cool. The oven method gives a consistent roast and predictable color, which is especially handy when scaling up for festival batches.