12 Sweets Recipe for Diwali (Tihar) Festival

Diwali is celebrated in 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 decorations in the house. It is believed Goddess Laxmi pays a visit to 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 is a time of celebration we must keep our mouths sweet so that we only speak sweet words and be nice at this time of joy. To make this Diwali interesting here are some of the interesting and easy sweet recipes for Diwali.

These recipes are based on different cultures and regions of India. Some words might not be familiar ones. Please search for the information required if necessary. You can easily do this at home and invite everybody so that they could get a good taste of it. Do not forget to like and add comments and suggestions down below.

12 Sweets Recipe for Diwali (Tihar) Festival

1. Goan never

Never 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.

Ingredients

There are two basic cooking required in making this. They individually require different ingredients and they are as follows:

For dough

• 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

Cooking Method

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 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 the 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 with fancy cutters, pinching, and twisting all along the sealed edges. This is called a memory.

Now we should take a deep black pan and heat the 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 drain the oils. You can also use absorbent paper.

Remember to turn up the heat for a few seconds before each time you go into the 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.

Ingredients

• 1 tsp saffron
• 100 gm cashew nuts, broken
• 6 Tbsp sugar
• 1/2 tsp green cardamom powder
• 2 sheets of silver vary

Cooking procedure

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, and 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 to the worktop and knead a little.

Finally, we should spread the mixture into a tray specially made to make buries. We should garnish the mixture with silver vary and let it few moments to set itself.

Finally, we should cut the barfis into squares and the view 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 of the goodness of dry fruits, milk, semolina, and aromatic cardamoms. It is sort of a pudding made by using various home ingredients.

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

Cooking description

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 desserts that can be prepared easily at home. Here we are sharing with you the recipe to make 20 small ladoos or raves.

Ingredients

• 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 a little more
• Ghee – 2 tbsp

Cooking methodology

For the preparation first, we heat a tablespoon of ghee and roast the Rava over a low it. It gradually changes its color to light brown. You can 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 a few more minutes. To this, we add the roasted Rava to 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 a few minutes.

Now, we stop the flames and start mixing the powder with milk little by little until we can 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.

5. Rasgullas

Rasgullas are a sweet product made out of cottage cheese. It is one of the easiest recipes and is very popular in India. It is considered very pure and is enjoyed by children as well as adults.

Ingredients

• 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 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 sides.

Now the method to prepare Rasgullas

We add flour to the cottage cheese and half a 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 into the hot sugar syrup gently. We must always keep each ball away from the other as it might entangle. We leave it to cook with leads closed for about 8 minutes,

At times every 5 minutes open the lid and add water to the boiling syrup. The water must be hot. This will avoid the syrup from getting any thicker.

Now, we cook until the balls are well cooked. To check the balls are well-cooked o not gently press the balls and if it returns to their original shape it is an 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.

Ingredients

• 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.

Cooking method

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 the 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 the mixture and try to make a ball if we can do so, the mixture is ready.

Now, we turn off the planes and pour them 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 a few days.

7. Carrot porridge

In India, this dish is famously known as jaguar ka halwa or carrot halwa, or carrot porridge. It is one of the most eaten desserts in the whole of India. It is cooked on almost every occasion in India be it Diwali or any other festival. Here is the recipe to beautifully cook this delicious Diwali dish.

Ingredients

• 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 tablespoons 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,

Cooking methodology

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 to room temperature and open it and cook on high flame stirring continuously until all the milk vaporizes.

Then we turn the flame to medium and add sugar and cook. We do this until the mixture is thick.

If necessary add a 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 routines 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.

Ingredients required

• 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 a few preparations for the cooking.

To prepare bread cut and remove the dark edges of the bread and dry it with the sun r by keeping it under a fan.

Now we deep fry the bread in oil or 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.

Cooking recipe

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 too watery or too gluey it must be moderate.

We then drop the bread that we deep-fried earlier into the sugar syrup and cook for a few minutes.

We then add milk to the mixture and with medium heat let it simmer for a 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 add cashew nuts pistachio and raisins and toasted almonds to further garnish the flavor of 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.