12 Sweets Recipe for Diwali (Tihar) Festival
Diwali is celebrated in the month of October. This festival is the celebration of Goddess Laxmi. This festival is celebrated mostly at night by illuminating light sharing gifts and memories with lots of fireworks and colorful decoration of the house. It is believed Goddess Laxmi pays a visit to each and every household in the night of light. It is by greeting our loved ones with cherished memories and heartfelt wishes that we celebrate this festival. Sweets are an essential part of Diwali. Sweets are the most famous gifts exchanged at the time of Diwali. It is also used to sweeten everyone’s mouth. It is believed that Diwali being a time of celebration it is our duty to keep our mouth sweet so that we only speak sweets words and be nice at this time of joy. To make this Diwali interesting here are some of the interesting and easy sweets recipes for Diwali.
These recipes are based on different cultures and regions of India. Some words might not be familiar ones. Please search the information required if necessary. You can easily do this at home and invite everybody so that they could get the good taste of it. Do not forget to like and add comment and suggestion down below.
12 Sweets Recipe for Diwali (Tihar) Festival
1. Goan nevri
Nevri is a popular sweet dish from Goa. It is prepared especially during Ganesh Chaturthi and Diwali. It is also popularly known as karanji. These are sweet dumplings made of flour and stuffed with coconut, sugar, poppy seeds, cardamom, and almonds.
There are two basic cooking required in making this. They individually require different ingredients and they are as follows:
- 2 cups refined flour
- 1 cup clarified butter water to mix
- For fillings
- 1 cup grated coconut
- 1 cup sugar
- 1 Tbsp poppy seeds (khus khus)
- 1 tsp powdered green cardamom
- 1 Tbsp finely chopped almonds
- Oil for deep-frying
To make the dough, we should first mix one-fourth cup of Ghee or butter into the flour with water and knead until we get a stiff dough. We then leave it to rest for at least half an hour.
For the filling, we should mix together the coconut with sugar, poppy seeds, cardamom, and almonds. The dough is now divided into small balls and then rolled out into thick rounds. The rollouts are 1cm thick.
With each round wet the edges with water and place filling over one half. The other half of the round is folded over and two halves are sealed together by pressing on the edges.
You can cut off the edge or make designs on the edges by fancy cutters, pinching, twisting all along the sealed edges. This is called a neory.
Now we should take a deep black pan and heat oil.
Once you know the pan is well heated. Put as many memories as it fits in the pan. Now turn the heat to medium and fry until you get golden brown on all sides.
Leave it to drains the oils. You can also use absorbent paper.
Remember to turn up the heat for few seconds before each time you go into next lot.
The Goan Nevri is ready to be served. It can also be stored in airtight containers.
These can also make a great Diwali gift.
2. Kaju Katli
Sweets made from cashew nuts in Indian terms are called Kaju Katli. It is one of the most popular treats in the whole of India to surprise friends and families.
- 1 tsp saffron
- 100 gm cashew nuts, broken
- 6 Tbsp sugar
- 1/2 tsp green cardamom powder
- 2 sheets silver varq
First and foremost we should grind the cashew nuts into a fine powder while we are heating sufficient water in a nonstick pan. To water, we should add sugar, saffron and mix until the syrup appears to be thickened. To this, we should add cardamom powder and mix well.
Now to the mixture we should add cashew nut powder and mix well. We should let it cook thoroughly for 3 minutes.
Once it is cooked it needs to be cooled so we spread the mixture onto a large tray in India called Thali. We should leave it until it comes down to room temperature.
Now we transfer the mixture into the worktop and knead a little.
Finally, we should spread the mixture into a tray especially made to make burfies. We should garnish the mixture with silver varq and let it few moment to set itself.
Finally, we should cut the barfis into squares and the varw is seen on only one side of the set mixture.
The Kaju Katli is ready to be served or presented as a gift.
3. Rava Kheer
It is an easy to make Indian dessert full with the goodness of dry fruits, milk, semolina and aromatic cardamoms. It is sort of a pudding made by using various home ingredients.
- 1 kg full cream milk
- 1/4 cup Rava(semolina)
- 1/2 cup sugar
- Dry fruits
- A pinch of saffron
- 2-3 green cardamoms
First, we should roast the semolina or as Indians call it rava till it is slightly covered.
Now add the milk to the rava and wait until it boils. Once it starts boiling lower the heat and let it simmer.
Pay attention you must keep stirring to avoid any scorching.
To the simmering milk add sugar and one after another add dry fruits, saffron and cardamom.
Let it cook for another 5 minutes and your Rava kheer is ready to be served.
4. Rava Ladoos
Rava Ladoos are small round shaped dessert that can be prepared easily in the home. Here we are sharing you the recipe to make 20 small ladoos or ravas.
- Rava/Semolina/Sooji -1 cup
- Grated coconut -3/4 cup
- Sugar – 3/4 cup
- Cashew nuts – 15
- Raisins -15-20
- Blanched almonds -10
- Cardamom powder -1/4 tsp
- Milk -1/4 cup and little more
- Ghee – 2 tbsp
For the preparation first, we heat a tablespoon of ghee and roast the Rava over a low it. It gradually changes its color into light brown. You can actually smell the roasted Rava.
To start cooking, we first heat a tablespoon of ghee and fry the raisins, cashew nuts, and almonds. We do it until the nuts change color.
We should then add grated coconut and roast for few more minutes. To this, we add the roasted rava rom the preparation and mix well. We should add sugar and cardamom powder for taste and spice it up a little. We let it be for few minutes.
Now, we stop the flames and start mixing the powder with milk little by little until we are able to make ladoos.
Finally, we should divide the mixture into small twenty equal parts and make balls out of it.
The Rava ladoos are ready to be served. They can also be stored for 2 to 3 days in an airtight container.