Diwali is the major festival in India, and with it brings a lot of joy, fun and frolic. Not only is it a Festival Of Lights but in its own right it is also the Festival of sweets. Each region of India has its own traditional variety of sweets and cuisines made specifically for this festival. So, for your dining pleasure we have collected these sweets recipes from the different regions of India. Your best bet it to replace ingredients like sugar and butter with healthier alternatives. Gift people homemade sweets this Diwali and watch them light up! Check out the following recipes-:
Milk Khoya Burfi
- 1 ltr whole fat milk
- 100 gms mava (khoya)
- 100 gms sugar
- 50 gms ghee
- 5 gms pistachio slivers
- 5 gms almond (badam) slivers
- 3 gms citric acid
- 3 gms cardamom (elaichi) powder
- Boil the milk and sprinkle citirc acid. The milk will curdle.
- Continue cooking it till water evaporates.
- Add sugar and ghee to the curdled milk.
- Keep stirring it till almost dry.
- Add khoya and keep string for five mins.
- Add few pistachios and almonds slices and cardamom powder.
- Keep stirring till the mixture reaches granular consistency.
- Remove and pour onto a greased tray and allow it to cool.
- Decorated with remaining pistachios and almonds slice.
- 2 cups All purpose flour (maida)
- 3 cups sugar
- 2 2/3rd cups water
- 1 1/4th cups warm water
- 2 tbsp curd (plain yogurt)
- 1 1/2 tbsp kewra water or rose water
- 1 1/2 tbsp fine grained semolina or rice flour
- 1/4th tsp baking powder
- 1/2 tsp saffron threads, slowly dry-roasted and powdered
- 1/2 tsp green cardamom seeds powder
- Ghee or vegetable oil for frying
- Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl. Mix well with a whisk.
- Add remaining water and 1/8th tsp. of saffron powder, and whisk to form smooth consistency.
- Set aside for about 2 hours to ferment.
- Whisk thoroughly before use.
- Dissolve sugar in water and cook to form one-string syrup. Just before the syrup is ready add saffron and cardamom powder.
- Take muslin cloth. Lay it flat and just at the center make a small hole.
- Keep mixture in the center of the cloth and twist the remaining part.
- Heat oil in a kadhai. Pour the batter in a steady stream in the form coils. Make a few at a time.
- Deep fry them until they are golden and crisp all over but not brown.
- Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
- Leave for at least 4-5 minutes so that they soak the syrup.
- Take the jalebi out of syrup and serve hot.
- Cashewnut powder1/2 kilogram
- Sugar 1 cup
- Saffron (kesar) 5 - 6 strands
- Ghee 2 tablespoons
- Silver warq 6 - 8 leaves
- Dissolve sugar in three fourth cup of water and bring it to boil.
- Add saffron and cook till it forms a syrup of three thread consistency.
- Melt ghee and add to this syrup.
- Add cashewnut powder and mix thoroughly. Set aside to cool slightly.
- Knead it well and roll into half centimeter thick rectangle.
- Spread silver varq over it and cut into diamond shape of approximately one and half inch a side
- 250 gm: Almonds (soaked overnight)
- 200 gm: Sugar, powdered
- Few tbsps Milk
- Silver foil
- Drain and change water from almonds.
- Peel almonds. Keep aside.
- Wash once more to remove any traces of brownishness.
- Grind to a fine paste using as little milk as possible.
- In a heavy large skillet mix paste and sugar.
- Cook, stirring constantly, using a large handled spoon or spatula.
- Take care of splattering in initial stages.
- Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste.
- When a soft lump is form, which leaves sides of skillet easily, take off fire.
- Grease a clean work surface and a rolling pin with melted ghee.
- Put lump on it. Roll quickly while still warm to 1/5" thickness.
- Apply silver foil and press lightly with foil paper.
- Mark out long diamond shapes with a sharp knife.
- When almost cool remove carefully with a sharp edged wide spatula.
- Cool completely before storing in layers between sheets of butter paper.
- ½ kg khoya. (Reducing a large volume of milk to a solid by very slow boiling for many hours makes Khoya, about 3 liters of milk will produce 200-300 grams of khoya.)
- 250 grams ground sugar
- 250 grams milk
- 2 drops rose essence or a few strands saffron or kesar
- 2 tbsp almonds, finely slivered
- 2 tbsp pistachios, finely slivered
- 1 tsp green cardamoms or elaichi powder
- Mix the khoya and sugar well, and warm it over a medium fire.
- Add 2 tablespoons of the milk and stir with a heavy ladle smoothening out any lumps.
- Continue stirring and add more milk, little by little, till all the milk is used up.
- Lower the heat, if it sticks at the bottom.
- Add the rose essence or saffron dissolved in milk, and take off the fire.
- Mix the flavoring and khoya properly.
- In a plate, mix the finely slivered nuts with the cardamom or elaichi powder.
- Make small balls of the khoya mixture and press on the nuts for decoration.
- You can also make depressions along the edges with a spoon handle or other stamp moulds for surface designs.
- 2 cups khoya
- 1 ½ cups of coarsely powdered roasted sesame seeds (til)
- Powdered sugar to taste
- Kesar, chopped almonds and pistas for decoration
- Roast the khoya on low flame till it is very light golden yellow color.
- Let is cool for few minutes.
- Then add coarsely powdered roasted sesame seeds and mix it.
- Add powdered sugar when the above mixture is luke warm.
- Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
- Arrange in a plate and decorate with kesar, chopped almonds and pistas.
And should you be the type that thrives on home cooking and want to make the Khoya at home too, here’s how you can do that.
Method for Making Khoya
- Take three cups of full cream milk powder in microwave oven proof casserole.
- Add sufficient water to make a thick paste.
- Add 2 tablespoon of ghee.
- Cover with plastic cling film and microwave for 3 minutes with in between stirring.
- 1 tblsp cashew nuts
- 1 tblsp raisins
- Few Strands of Saffron
- 1 cup basmati rice
- 1/2 tsp green cardamom powder
- 1 tblsp pure ghee
- ½ cup sugar
- 25 grams sugar crystals
- Soak rice for half an hour.
- Heat up ghee in a pan, fry raisins and cashew nuts, remove and keep aside.
- In the same ghee mix in rice and stir-fry till rice starts separating.
- Dissolve saffron in warm water and keep aside.
- Mix in 1 ½ cup of boiling water to the rice and mix in saffron water and let it cook.
- When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.
- Finally mix in the cardamom powder and decorate it with fried dry fruits and sugar crystals.
- Serve hot
- 1 litre Milk
- ¼ cup Maida
- ¼ cup Suji
- Boil the milk till it reduces to ½ its quantity.
- Roast the rava till light brown.
- Add to the milk along with maida. There should be no lumps.
- It should be a smooth pouring consistency. Heat the ghee.
- Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over.
- Take care that it does not become crisp and hard.
- Make a sugar syrup of 1 thread consistency.
- Dip the malpua's in the syrup and lay out on a plate.
Bengali Diwali Special Recipes
- 1 lt cow's milk
- juice of 1 medium sized lemon
- 1 tsp refined flour
- 1 cup sugar
- 1 tsp rose essence
- 2 cups water
- Boil the milk and cool it at room temperature. Skim the milk cream.
- Again boil the milk and when it begins to boil add the lime juice. Continue boiling until the whey separates out.
- Remove from burner and cover the vessel for 15 mins.
- Strain the curdled milk in muslin cloth. Strain the water by lightly pressing it.
- Hang this for 1/2 hour and then place a heavy weight of about 5 kgs on it for about 1 hour.
- Your cheena is ready.
- Knead cheena on a dry surface for about 3 mins.
- Add refined flour and continue to knead for about 5 mins.
- In a pressure cooker boil water, sugar and essence to form thin syrup.
- Make small balls of the cheena mixture and place them in the cooker.
- Cover and cook for 7 mins or until 2 whistles on a medium flame.
Andhra Pradesh Diwali Special Recipes:
Boppai (Papaya) Halwa
- 2 cups - ripe boppai gratings
- 2 cups - ghee
- 1 cup - sugar
- 50 g - kishmis
- 50 g - kaju
- 2 tsp - elachi powder
- a pinch - saffron colour
- Take sugar and some water, cook boppai in it.
- Add saffron and ghee while cooking
- Cook till the mixtures leaves the sides of the pan
- Add raisins and cardamom powder
- Pour the mixture on greased pan
- Let it cool
- Cut into small pieces and garnish with cashew nuts
Goa Diwali Special Recipes:
- 2 cup long grain rice, (washed and soaked for 30 minutes)
- 1 grated coconut
- 1 finally chopped onion
- 1 onion sliced thinly
- 10-12 almonds halved
- 1/4 cup cashews halved
- 2-3 tbsp. ghee
- salt to taste
- Take grated coconut and add 3 cups of boiling water. Cover it and keep aside for 30 minutes. Grind to make a fine paste with water, extract milk, keep aside.
- Heat ghee in a large deep vessel and add cashews. Fry to a light golden, drain, keep aside.
- Same like this add almonds, fry lightly, drain, keep aside.
- Fry sliced onions, till crisp and brown. Drain well, keep aside.
- Now add chopped onions and stir fry these till transparent.
- To this add washed drained rice, coconut milk, salt.
- Bring to a boil, simmer till rice is cooked
- Before serving garnish with fried cashews, almonds, onions
Gujarat Diwali Special Recipes:
- 2 litre whole milk
- 2 tsp curd
- 10 to 12 strands saffron soaked in 2 tsp of warm milk
- 200 gms grounded sugar
- 2 tsp cardamom
- ¼ cup sliced almond and pistas
- 1 pinch nutmeg powder
(For: 3/4 kilo shrikhand)
- Boil the milk and let it cool at room temperature
- In lukewarm milk add about 2 tsp of curd to the milk. Cover it and let the curd set. It will take about 5-6 hours to set.
- Take muslin cloth and hang the curd in it to allow the whey to separate.
- Curd in the muslin is the base of the srikhand. Be sure to remove water completely from it.
- Remove the mass from muslin cloth into a stainless steel vessel and heat the curd to a smooth consistency.
- Add the grounded sugar and mix well.
- Now add saffron milk to the shrikhand and mix well.
- Add the cardamom powder and nutmeg powder and mix well.
- Decorate with almond and pistas.
- Chill for about 2 hours.
Punjab Diwali Special Recipes:
Atte ki Pinni (Sweet Balls of Wheat Flour)
- 250 g atta (wheat flour)
- 150 g ghee (clarified butter)
- 250 g sugar
- 1/2 cup milk
- 25 g dry fruit mixture - kaju (cashew nuts), halved, badam (almonds) and kishmish (golden raisins)
- 1/4 tsp elaichi powder (green cardamom)
- Take ghee in vessel and heat it. Add wheat flour to it.
- Fry it on low flame with continuous stirring till the flour turns pink.
- Remove from heat and transfer onto a plate and allow it to cool
- Add sugar and cardamom powder
- Sprinkle milk and prepare a dough
- Divide the mixture into equal portions and shape them into small balls.
- Garnish each ball with the dry fruit mixture.
- Mawa (khoya) 1 1/2 cup
- Chenna 1/4 cup
- Sugar 2 cups
- Refined flour (maida) 3 tablespoons
- Soda bicarbonate 1/4 teaspoon
- Green cardamom powder 1/4 teaspoon
- Ghee to deep fry
- Grate khoya. Keep aside.
- Mash chenna. Keep aside.
- Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.
- Divide into sixteen equal portions and shape into balls.
- Prepare a sugar syrup with sugar and two cups of water.
- Clear the syrup by removing the scum, if any.
- Heat ghee/oil in a kadai.
- Add the balls and deep fry on low heat till golden in colour.
- Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.
For the garnish
- 3/4 cup paneer (cottage cheese), unsalted
- 6 gms sugarite or 1/4 cup sugar
- 8 tbsp milk powder
- 1/2 cup cream
- 1/2 tsp cardamom (elaichi) powder
10 almonds (badam), slivered
- Take non stick pan and combine all the ingredients in it.
- Cook over a medium flame by stirring it regularly for approximately 10 to 15 minutes till the mixture thickens and leaves the sides of the pan.
- Take pie dish of 175 mm. (7") diameter and spread the whole material in it. Cool and cut into 16 pieces.
- Garnish with slivered almonds and serve chilled.
- 1 cup wheat flour
- 1-1/2 cups blanched almonds (To blanche almonds soak in water for 5-6 hours, peel skin, dab and air on clean towel, till dry. Powder or use as required)
- 1 cup sugar
- 3 cups water
- 1 tsp. cardamom powder
- 1/4 tsp. saffron strands crushed
- 1 tbsp. warm milk
- 1-1/4 cup ghee
- 8-10 blanched almonds chopped into slivers or halved
- Rub and dissolve saffron in milk, keep aside.
- Dry and powder blanched almonds, saving 10 for garnishing.
- Melt ghee in a large heavy pan.
- Add flour, stir-fry for 2-3 minutes.
- Add almond powder, stir-fry till golden and aroma exudes.
- Take care to stir continuously.
- Add water, stir and cook.
- Add sugar, and cook further, stirring gently.
- When ghee starts to exude, add cardamom and saffron.
- Stir, and take into serving dish.
- Garnish with chopped almonds.
- One may put it in hot case to keep hot, reheat in microwave, or in a pan.