11 Oven-Baked Indian Sweets Secrets Revealed

8. Make nut-and-dry-fruit mithai bars—toast nuts, press, and bake to bind

Dry-fruit bars are perfect for ovens because nuts and seeds toast and flavor up under dry heat. Start by coarsely chopping almonds, pistachios, cashews, and your choice of dried fruits. Toast them in the oven at 350°F (175°C) until fragrant, then combine with a warmed binder—jaggery syrup, honey, or condensed milk—mixing quickly so everything is evenly coated. Press this mix into a lined pan and give it a short bake at 325°F (160°C) to help the binder set and reduce stickiness. Press while warm for compact bars and allow full cooling before cutting; refrigeration helps them firm further. Pack them in small boxes for Diwali faral—they travel well and keep longer than syrup-soaked sweets. This approach reduces oil usage and gives a concentrated, shelf-stable energy bite that still tastes festive.