One of the best memories that everyone has about Diwali is the mouth-watering sweets we get to eat. There is an abundance of sweets in the families celebrating Diwali. Diwali is one of the significant and most famous festivals in India. The majority of the population follows Hinduism, which is the oldest religion of the country. The several Gods and Goddesses have specific rituals and festivals attached to them. But among those, some of the festivals stand out the most. The occasion of Diwali gets celebrated almost all over the country. The month of October and November brings forth the festivities in the nation. Diwali is also regarded as the festival of lights and kids, and adults love the occasion. The sweets of this festival made us compile this list of Diwali sweets recipes for this 2020. This year, Diwali/Deepawali falls on 14 November 2020.
Diwali is a festival that worships Goddess Laxmi, who represents well-being and abundance. People clean their homes and adorn themselves in new clothes to welcome the Goddess. They decorate their houses with lamps and candles to mark the celebration. These days’ people residing in Indonesia and Singapore also celebrate the festival of Diwali.
Let’s talk about some of the recipes for Diwali sweets, which we can make and serve our loved ones this 2020.
Diwali sweets recipes for Diwali 2020/Deepavali
Kaju Katli is a quintessential sweet dish of India. Almost all Indians love the rich taste of the cashew, and it often melts in your mouth. The katlis are also often topped with edible silver foil, which enhances its look. Kaju katlis have a long history in India, and they are also popularly known as Kaju barfi in many parts of India. We had to give this sweet a special place on our list of Indian sweets recipes for Diwali. So, let us see the way to make them.
- Cashew nuts- 2 cups or 260 grams
- White Granulated Sugar- 3/4 cups or 150 grams
- 1/2 cup of water
- Edible Silver Leaf (Optional)
- A little Ghee
(This Recipe makes about 20 pieces of Kaju Katli)
- Make sure that the cashew nut is at room temperature before processing them. Then add the cashew nuts to the mixer or grinder jar. Make sure to pulse the cashew nuts into powder.
- Now, it’s time to add the water and sugar to a non-stick pan. Turn on the gas, and it should be on medium. Wait till the sugar has dissolved into the water.
- As soon as the mixture starts to boil, add the cashew powder to it. Make sure to mix it immediately to avoid lumps.
- Do not stop stirring after you add the powder.
- You will notice after a while that the paste isn’t sticking to the pan. But make sure not to scrape the portions that have hardened on the walls of the pan.
- Over time it will form a dough. This may take anywhere from 6-9 minutes, depending on the quantity. An easy way to check it is that when you touch it, the mixture won’t stick to your fingers. If it sticks, you will need to cook it for a few more minutes.
- You will need to grease a plate with a little ghee. After cooking the cashew, dough places it on the greased plate.
- Let the dough cool off a little until it gets comfortable for you to touch. Do not cool it off completely.
- When it’s comfortable to touch, knead the dough for 2 to 3 times. Make sure to grease your hands before performing this step. Also, do not over knead the dough or apply lots of pressure to it.
- Now spread a piece of parchment paper or butter paper on your countertop. Place the dough on top of it and pat it to form it into the shape of a patty.
- In the next step, you will need to put another parchment or butter paper on the top of the patty. Now use a rolling pin to roll out the dough. You do not want it to become very thin. Roll it to your preference, but 1/4th to a 1/3rd inch is the best point for stopping.
- Now cut the flattened dough into individual diamond pieces. You may even use cookie cutters if you want.
- Let them sit for a while so that they may set completely and harden. Then put the silver leaf and some pistachios if you feel like.
2. Rice Kheer
Kheer is a dish that we find in all parts of India with different names. Whereas most North Indians call it Kheer, the Bengalis call it Payas, and the South Indians call it Payasam. Whatever be the name, every one of us knows that it is an integral part of Indian sweets recipes for Diwali. Indian mothers take pride in making Kheer, and they make it on every happy occasion. Through this recipe, even you can make Kheer anytime you like. Similarly, you may also add vermicelli noodles instead of rice to make this recipe.
- Basmati Rice: 1 cup
- Full Fat Milk: 10 cups
- White Sugar: 1 Cup
- Green Cardamom or Elaichi powder: 1 teaspoon
- Saffron: A few strands
- Almonds: 2 Tablespoons chopped
- Raisins: 2 Tablespoons
- Cashew Nuts: 2 Tablespoons chopped
(This recipe yields about eight servings of the rice kheer)
- Wash the rice thoroughly to get rid of all the dirt present in it. Then soak the rice for 20-30 minutes. Discard the soaking water before you add the rice to the milk.
- Take a heavy bottom pan and add the milk to it. Turn on your gas and set it on medium flame.
- Wait till the milk boils, and then add the rice that you soaked earlier.
- Occasionally stir the pot and set the heat to a low-medium flame and cook for 20-25 minutes. Stir it at an interval of 5 minutes. Make sure that the rice doesn’t stick to the bottom.
- You may check the rice by pinching it a little. If the rise gets mashed easily, then it is well-cooked. The rice and the milk will also remain quite separate at this stage.
- Now, add the sugar and cardamom powder to the pot and give it a good stir. Then after a while, add all the dry fruits along with the strands of saffron.
- Let the mixture simmer for about 6-7 minutes till it takes a thick consistency. The mixture is also more concentrated, and the rice and milk should fall together into the pot. If the mixture hasn’t reached this consistency, cook it for a few more minutes.
- Now check the sweetness level of the Kheer, and if everything seems okay, take it off the heat and let it cool.
3. Gulab Jamun
The rich, red balls of sugar syrup are a favourite of all Indian children and adults. A well-made gulab jamun oozes with nice syrup and smell of desi ghee. If someone ever frequented a halwai, they may remember the scene of the huge skillets full of gulab jamun. We surely didn’t want to miss these in Indian sweets recipes for Diwali. So, let us see the way to make this tasty sweet dish right at your home. Make sure to use your bare hands to form the balls as it gives it the flavour of love. These days several recipes exist to make gulab jamuns. But we chose the traditional version to include the rich taste.
For making the Gulab Jamuns:
- Koya or Mawa: 1 Cup (Fresh is the best)
- All-Purpose Flour or Maida: 2 1/2 Tablespoons
- Baking Powder: 1/4th teaspoon
- Green cardamom powder or Elaichi Powder: 1/4th teaspoon
- Water: 1 1/2 Tablespoons
- Ghee for deep frying the balls
For making the Sugar syrup:
- White Sugar: 1 1/2 Cups
- Water: 1 1/2 cups
- Cardamoms: 3 or 4 whole cardamoms or 1/4th teaspoon powder
- Rosewater: 2 Tablespoons
- Saffron: Few strands(optional)
(This recipe yields about 20 balls of Gulab Jamun)
For the dough of the Gulab Jamun:
- Crumble the Khoya to use in the recipe. In the case of frozen khoya, grate it using a grater.
- In a bowl, add the khoya, baking powder, maida, and the cardamom powder.
- Mix all of them with the help of your hands and try giving them the shape of the dough.
In case of excess moisture, add some additional maida to it.
- Now add the water little by little to form it into the dough. But remember not to knead it, use the light pressure of your hands to bring the ball together. You may require a lesser amount of water if you use fresh khoya. So, do not overdo any ingredient.
- Divide the dough into equal portions and then give them a smooth ball like texture using your palms. The surface of the balls shouldn’t have any cracks.
- Keep the balls in your fridge for about 10 minutes and, meanwhile, prepare the sugar syrup.
For making the Sugar Syrup:
- Take a flat bottom pan and add the sugar, saffron and cardamom powder to it.
- Pour water over them and keep the heat to a medium. Let the sugar dissolve into the water.
- You will see that the mixture will start to boil. At this point, let it simmer for about a minute or 2 and then turn off the heat.
- Add the rose water to it to enhance its flavor.
For making the Gulab Jamuns:
- Take a pan and add ghee to it and keep the heat at a medium-low flame.
- Make sure that the ghee isn’t too hot as it will overcook the outside of the gulab jamun. To make sure that the ghee is at the right temperature, add a small portion of the dough to it. If it stays in the bottom for a while and then comes up to float, it is the perfect ghee for frying.
- Add some of the balls to the ghee. Do not overcrowd the pan.
- Move the balls gently through the process of frying. The optimum color of the balls should remain golden brown. Adjust the heat so that the balls do not get overcooked on the outside. A batch of balls takes about 8 minutes to cook.
- Remove the balls gently and rest them on a plate for 5 minutes.
- Make sure that the sugar syrup remains warm when you add the balls to it. Let all the gulab jamuns sit in the syrup for 2-3 hours so that they may soak up the goodness.
- You will notice that the jamuns have almost doubled in size when they get ready for eating.
4. Besan Ladoos
Any types of ladoos are a must in Indian sweets recipes for Diwali. Making the motichur ladoo may become tedious, and so the besan ladoo is our saviour. Besan laddoos are also popular in festivities all over India, especially in Northern India. The roasting of the besan gives it the additional taste that most people love. People also attach the love of home in their besan ladoos because of the nostalgia that they have. They are also easy to make, and the children too can make it for their parents. It is also a great option for people who want to have a taste of their home. So, here are the Indian sweets recipes for Diwali in the form of the besan ladoo.
- Besan or Gram Flour: 3 Cups
- Ghee: 1 Cup
- Powdered Sugar or Confectioner’s Sugar: 1.5 Cups
- Cardamom Powder or Elaichi Powder: 1/2 teaspoon
(This recipe will yield about 15 Besan Ladoos)
- The most important part of this recipe is the process of roasting. You need it as perfect as possible to gain the nutty flavour.
- Add ghee to a pan and wait for it to heat up. Then add the besan to the pan. It will clump up at first but keep stirring it. After a while, it will take a crumbly and loose texture. You will know the right time to stop roasting once the besan turns to light, and then the color changes. It turns into the light brown color that we associate with a besan ladoo.
- Once the ladoo oozes the excess ghee, you may take it off the heat. The process of roasting takes about 10-15 minutes based on the quantity.
- Let the besan sit for a while until you feel comfortable to touch it. Make sure it remains warm when you turn it into the ladoos.
- After letting it sit for a while, add the powdered sugar and cardamom powder to it. Then mix all of them into a loose dough.
- Use your palm to form the dough into perfectly round ladoos with a smooth exterior.
7. You may use some nuts to garnish the final product.
Most Indians may never remember a childhood without tasty jalebis. Jalebis are a big part of the food and especially dessert of Indians. They like to have it with everything from their breakfast to their evening snacks. The crispy but sweet jalebi forms a soft spot in our hearts. But several halwais use harmful colors and old oil in making their sweets. So, you may make the jalebi at your home without any hassle. So, lets us begin to learn the art of jalebi making in the list of Indian sweets recipes for Diwali.
- All-purpose flour or Maida: 1 Cup
- Chickpea flour or Besan: 1 Tablespoon
- Cardamom Powder: 1/4th Teaspoon + 1/4th Teaspoon of sugar syrup
- Baking Powder: 1/4th Teaspoon
- Baking Soda: A pinch
- Yogurt: 3 Tablespoons
- Orange Food color: A few drops(Optional)
- Water: 1/2 cup for the batter and 1/2 cup for sugar syrup
- Ghee or Oil: As required for frying
- Sugar: 1 Cup
- Saffron Strands: A few
- Lemon Juice: 1/2 Teaspoon
(The yield differs according to the shapes and sizes)
For making the batter:
- In a bowl, add the maida, besan, baking soda, and baking powder. Add the yogurt and cardamom powder into the mixture and mix it well.
- Add the color and then add the appropriate amount of water so that the batter is of the right consistency. Mix them well to form the mixture.
- The consistency needs to remain pourable and shouldn’t become too thick or too thin—the important matters when you will go to the step of frying the batter.
- Now cover the bowl and let it ferment for about 10-12 hours. You will notice small bubbles on top of the batter when the step gets finished. Whisk it when you get ready to use it. Add additional water to it if it seems very thick.
For making the sugar syrup:
- Take a pan and add sugar and water to it. Keep the flame medium and let it boil.
Once it reaches the boiling stage, add the saffron, cardamom powder and the lemon juice to it.
- Let the mixture simmer for a bit. The sugar syrup needs to have one strand string consistency to it. You may check it by placing a drop of the syrup on your thumb. Then press your index finger on it and then open them. If the syrup forms a single strand, then you may turn off the heat.
For making the Jalebis:
- One may either use a piping bag or a piping bottle to fry the jalebis. The tip will decide the thickness of the jalebi.
- Heat the ghee or oil in a skillet. Make sure that the ghee or oil isn’t too hot. A temperature of medium-low seems nice.
- Now turn the heat to low and shape the jalebis in a spiral form going from inside to outside. In the first few tries, it may turn out odd, but you will get the hang of it. The batter may break apart because of too thin consistency. In that case, add some maida too it.
- Fry the jalebis and immediately transfer the hot jalebis to the sugar syrup. The sugar syrup needs to remain warm when you add the jalebis to it.
- Let the jalebis remain in the syrup for a few minutes and then take them out. Do not leave them for a long time as they may turn soggy. Serve them hot on their own or along with rabri.
6. Kesar Milk Peda
Peda is yet another quick sweet that acts as an offering to the Gods and Goddesses. Even during Diwali, we see them in the pooja thali. The sugary goodness does feel nice, and the added Kesar flavor heightens the taste. One may leave out the saffron to make the sweet dish ultra-affordable. So, let us learn to make Kesar Milk Peda in the list of Indian sweets recipes for Diwali.
- Milk Powder: 2 Cups
- Condensed Milk: 1 can of 395 grams
- Milk: 1 Tablespoon
- Saffron: A few strands
- Butter: 2 Tablespoons
- Ghee: 2 Teaspoons
- Whole/Grated Pista for topping/decoration
(The yield is about 20 pedas)
- Soak the saffron strands in a tablespoon of warm milk for about 10 minutes to release the flavor.
- Now take a non-stick pan and add the condensed milk and the milk powder. Mix them well to give them a thick consistency but without any lumps.
- Now add the butter and ghee into the mixture and turn the heat to low. Now stir the mixture well so that it doesn’t stick to the pan. At this point, the milk and saffron mix as well.
- Cook it for 8 minutes, and you will see that the mixture will form into a lump, and it wouldn’t stick to the bottom.
- Take it down and let it get a warm feeling.
- Grease your hands with a little ghee before you knead the dough. Also, grease the rolling pin and the rolling base.
- After adequate kneading, roll it out into a flat circle and cut out pedas from it using a cookie cutter. Another technique is to make round balls and then flatten it to make pedas.
So, here we arrive at the end of the list of Indian sweets recipes for Diwali. The list may go on and on due to the variety of sweets that India has, but these comprehensive and useful recipes will let several people make these delicacies at their home. So, make sure you enjoy them on this Diwali.