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
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
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
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.
Rasgullas are the sweet product made out of cottage cheese. It is one of the easiest recipe and very popular in India. It is considered very pure and is enjoyed by children as well as adults.
Milk (full cream milk)- 1 liter
Lemon juice – 2 –2 1/2 tbsp
Sugar – 2 cups
Water – 4 cups
All purpose flour/Flour – 1 Tsp
Cardamom powder – a pinch
Mix a 2 tsp of flour in 3/4 cup of warm water and keep it aside.
Preparing cheese of paneer for Rasgullas
To prepare paneer or cottage cheese we must first boil the milk in the pan and after that let it simmers. Once done so, we add the lemon juice to it and stir until the milk starts to curdle. Now we filter the curdle using a muslin cloth. To remove the lemon smell it is washed with cold running water. Gently squeeze out the water from the cottage milk by squeezing it from all its sides.
Now the method to prepare Ragullas
We add flour to the cottage cheese and half tablespoon of sugar to knead well and make it pliable dough. Once the dough is ready divide it into small equal portions and makes round smooth balls leaving no cracks.
Preparing sugar syrup
In a large vessel, we boil water and mix sugar and cardamom powder.
Making the Rasgullas
When the sugar syrup is boiling we put the already made small balls off into the hot sugar syrup gently. We must always keep each ball away from other as it might entangle. We leave it to cook with leads closed for about 8 minutes,
At times of every 5 minutes open the lid and add water to the boiling syrup. The water must be hot. This will avoid the syrup getting any thicker.
Now, we cook for until the balls are well cooked. To check the balls are well-cooked o not gently press the balls and if it returns to its original shape it is the indication that the rasgullas are well cooked.
We let the rasgulla be in there until it comes down to room temperature.
Rasgulla is tastier when served cold so leave it in the fridge for 2 to 3 hours.
The Rasgullas are ready to be enjoyed.
6. Coconut Barfi
It is a traditional Indian dessert made with grated coconut. It is chewy yet very tasty. These coconut barfis are generally gifted at the time of Diwali to families as things to sweeten the mood.
Grated coconut – 1 cup use fresh coconut for best results
Sugar – 3/4 cup + 1 tbsp
Ghee – 2 Tsp
Cardamom powder – 1/4 tsp
Before starting the cooking procedure let us first get a tray ready by greasing it with ghee.
First of all, let us take a nonsticky deep pan add sugar and water to it and boil it. We add cardamom powder, ghee, and grated coconut to it once it starts boiling.
Let the boiling simmer and we should often stir till coconut mixture starts to foam. We must be able to see the mixture leaving the sides of a pan.
To check if the mixture is properly cooked or not, we take a small bit of mixture and try to make a ball if we are able to do so, the mixture is ready.
Now, we turn off the planes and pour it into the greased tray that we prepared before.
We let it cool down for a while. Now using a knife we cut the mixture into small desired shapes
We then leave it to cool completely and the coconut burfi is ready to be served.
We can also store it in an airtight container for few days.
7. Carrot porridge
In India, this dish is famously known as jaagar ka halwa or carrot halwa or carrot porridge. It is one of the most eaten desserts in the whole of India. It is cooked in almost every occasion in India be it Diwali or any other festival. Here is the recipe to beautifully cook this delicious Diwali dish.
Grated carrots -2 cups
Milk -3/4 cup
Sugar -1/4 cup
Ghee – 2 1/2- 3 tbsp
Cashew nuts -10
Raisins -2 tbsp
Cardamom Powder – 1/4 tsp
Let us start the cooking procedure with a little bit of pre-cook preparation.
Make sure to grate the coconut very very finely.
In about one and a half tablespoon of ghee, we fry raisins on low heat until they puff up. After that, we can use the same pan to fry the cashew nut until they are golden brown,
First of all, we fry the carrots on a low flame with a tablespoon of ghee. Make sure to stir it continuously for 3 to 4 minutes.
Now we add milk to the carrot and let it heat until the first whistle.
Now we let the cooker get into room temperature and open it and cook in high flame stirring continuously until all the milk vaporizes.
Then we turn the flame into medium and add sugar and cook. We do this until the mixture is thick.
If necessary add tablespoon of ghee and cook. After minutes of cooking, we finally add cashew nuts and raisins that we prepared earlier and cardamom powder. Make sure to stir it thoroughly and cook for half a minute.
We have a dish of delicious Diwali dessert Carrot halwa ready to be served.
8. Bread halwa or Double roti Halwa
Sandwiches and toast are normal every routine in Indian households. This is similar yet something very different to try. This is a Hyderabadi dessert. Roti means halwa since we use two pieces of bread at once like a sandwich it is called double roti halwa.
Bread – 9 slices
Milk – 2 1/2 cups
Sugar- 3/4 – 1 cup (as per your taste)
Kesari ( saffron) color – a pinch (mix it with a little milk)
Cardamom powder – 1/4 tsp
Oil for frying
Ghee – 1 tbsp for frying nuts
Raisins – 10
Cashew nuts – few
Pistachio – few
Toasted almonds – few
Before we get into the dish let us make few preparations for the cooking.
To prepare bread cut and remove the dark edges of the bread and dry it by sun r by keeping it under a fan.
Now we deep fry the bread in oil or in ghee. We do this on very low flames to prevent the bread from getting burnt.
We then separately fry raisins and cashew nuts in ghee.
We boil milk and add saffron (Kesari) for coloring.
Now to get into cooking first and foremost we take enough water to soak the sugar and cardamom powder and boil it to make a sugar syrup. The sugar taste must be distinct and prominent with a hint of cardamom taste. This sugar syrup must not be to water or too gluey it must be moderate.
We then drop the bread that we deep fried earlier into the sugar syrup and cook for few minutes.
We then add milk to the mixture and with medium heat let it simmer for few minutes. We will know when it is cooked because it reaches a semi-solid state. Remember it should not completely dry out or else your batch is ruined.
Now to add cashew nuts pistachio and raisins and toasted almonds to further garnish the flavor to the halwa.
Enjoy the beautiful taste in any way warm or cold. The taste is beautiful anyway.
The beautiful Hyderabadi dish will make your Diwali a memorable one.
I am Jitendra Sahayogee, a writer of 12 Nepali literature books, film director of Maithili film & Nepali short movies, photographer, founder of the media house, designer of some websites and writer & editor of some blogs, has expert knowledge & experiences of Nepalese society, culture, tourist places, travels, business, literature, movies, festivals, celebrations.