Sweets Recipes for Diwali Festival
The darkest night… Millions of candles…. Lighted lamps… Garlands and sparkles… Toothsome food… Collective Meets… Hungry Mouths… Sweets and Savouries…
It perhaps, describe the perfect picture of Diwali, one of the most auspicious festivities of India. On the grand eve of the ‘Festival of Lights’, feasting and festivity go hand in hand. Unlike various other festivals and occasions, Diwali is not meant for fasting but feasting. People meet and greet each other and enjoy the delicious homemade sweets and savouries.
Crispy snacks and mouth-watering sweets are an integral part of Diwali celebrations. The festival elaborates the richest religious feast which comprises of a number of traditional sweets. There are a lot of fascinating savories which doubles the celebration and joy of the festival including gujiya, barfis, laddoos and jalebis, with no end to the count of these sweet delicacies.
To enhance the sweetness of the celebrations, here we provide you with the recipes for some of the most significant delicacies of Diwali…
Prepare, Eat and Enjoy…!!
3 Recipes That You Can Try Making At Home This Diwali:-
#1. Tempting Gujiya Recipe
It is so simple to prepare the delightful gujiyas filled with the sweetness of dry fruits and mava.
| Cuisine | North Indian |
| Preparation Time | 40 Minutes |
| Cooking Time | 25 Minutes |
| Total Servings | 10 pieces |
Ingredients (1 cup is equivalent to 250 ml) For pastry (outer covering)
- Whole wheat flour (Atta): 1 cup
- All-purpose flour (Maida): 1 cup
- Salt: ¼ teaspoon or as required
- Ghee: 2 tablespoons
For Stuffing
- Khoya (Mawa): 1 cup or 200 grams
- Ghee: ½ tablespoon
- Chopped dry fruits (Raisins, Pistachios, Almonds and Cashews): ⅓ cup
- Cardamom Powder: ½ teaspoon
Following are the steps to prepare this savory:
For pastry (outer covering)
- Mix the ingredients comprising whole wheat flour, salt and the all-purpose flour together in a bowl
- Heat ghee in a pan and pour in on the flour mixture
- Rub the mixture with your hand
- Add water in small amount and parts. The total amount of water depends upon the texture and quantity of the flour mixture
- Knead the dough till the time it is firm and cover it with a moist cloth for 25 minutes.
For Stuffing
- Crush and grate the khoya
- In the meanwhile, chop the dry fruits and place one sided
- Heat ½ tablespoon of ghee on low flame in a pan
- Add the grated khoya in it
- Cook on low flame till the time it starts gathering around itself. Switch off the flame and keep it aside so that it can cool down completely
- Add cardamom powder, chopped dry fruits and powdered sugar in the cooked khoya
- Mix all the things and keep the prepared stuffing aside
*You can check the taste and adjust sugar accordingly as per your preference For making of gujiya
- Take the dough and divide it in two equal parts
- Prepare a medium log of both parts and then cut equal parts from them
- Prepare balls by rolling them with your palms.
- After preparing balls from the dough, keep them aside by covering it with a moist cloth so that they don’t get dry
- Take a little floor and dust the rolling board slightly. By using a rolling pin, roll all the dough balls one by one into a small circle of around 4 to 5 inches diameter.
- Tap the circumference edges with water by your fingertips
- Then place ½ or 1 tbsp of the stuffing in half part of the circle, keeping the edges unfilled (Avoid adding too much stuffing as it will make difficult for you to shape them and they might also break in oil)
- Bring together both the edges of the circle and join then with a little pressure so that all the stuffing can be covered appropriately
- Try to make a pleated design as it won’t allow the stuffing to come out from the cover while frying. Keep on twisting and folding the edges till end.
- Put aside all the gujiyas after preparing them in a similar manner and cover them with a moist cloth.
For final frying of Gujiya
- Heat the oil for deep frying in a non-stick pan or you can also use a kadai
- Once the oil is completely heated up, gently slip the prepared pieces of gujiyas one by one but avoid overcrowding. In a medium sized pan, you can add 3 to 4 pieces at a time
- To fry from other side, turn them carefully to avoid breaking of the gujiyas
- Deep fry, till the time they appeared as golden brown in color
- Take them out and drain the extra oil on kitchen tissue papers
- Once all the pieces are fried, keep them aside and let them cool down.
Check also: Tasty crispy cheese uttapam recipe. Now serve this mouthwatering delicacy to your friends and family
#2. Rich Kaju Katli Recipe
It is so simple to prepare the yummy kaju katli filled with the goodness of cashew.
| Cuisine | Indian |
| Preparation Time | 5 Minutes |
| Cooking Time | 15 Minutes |
| Total Servings | 12-14 pieces |
Ingredients (1 cup is equivalent to 250 ml)
- Cashew (Kaju): 1 cup
- Sugar: ½ cup or 100 grams
- Water: 5 tablespoons
- Ghee: 1 tablespoon
- Chopped rose petals: 1 teaspoon
*(In place of rose petals, you can also use 8-9 strands of saffron or rose water) Don’t Miss: Most famous sweets in India
Following are the steps to prepare this savory:
For Kaju katli mixture
- Grind and powder the cashews by using a dry grinder or coffee grinder
- Heat the water and sugar together in a non-stick pan or a kadai which has a thick bottom on a low flame
- In between, take a tray or plate and grease it or keep the butter paper set.
- When the sugar has completely dissolved, add cashew nut powder in it. You are not required to check the consistency of the sugar syrup such as one string, two string, etc.
- Stir the mixture on a low flame for approximately 8 to 10 minutes, till the time the mixture starts to gather itself
For final making of Kaju katli
- Take out all the mixture from the pan and put it in a plate, bowl or the surface area where you will work further.
- In the mixture, add the ghee and chopped rose petals
- Start kneading the mixture when it is not too much hot but enough to knead with hands.
- Flatten the dough of the mixture first, then as it is placed it on the greased tray or the set butter paper.
- With the help of a rolling pin, roll the dough in a gentle manner till it attains a thickness of 3 to 5 mm.
- Let the dough of kaju katli cool down to the room temperature.
- Once it is completely cooled down, cut the dough into the pieces of diamond shape with the help of a sharp knife.
- Smoothly take out the kaju katli by using a butter knife
Now serve this mouthwatering delicacy to your friends and family
#3. Syrupy Gulab Jamun Recipe
It is so simple to prepare the mouth melting gulab jamuns blown with the softness of mava.
| Cuisine | North Indian |
| Preparation Time | 30 Minutes |
| Cooking Time | 10 Minutes |
| Total Servings | 20 pieces |
Ingredients (1 cup is equivalent to 250 ml) For Gulab Jamun
- Khoya (Mawa): 1 cup or 200 gm
- All-purpose flour (Maida): 3 tablespoons
- Grated Cottage cheese (Paneer): ¾ cup
- Baking powder: ¼ teaspoon
- Fine Rava (Sooji): 2 tablespoons
- Milk: 1 tablespoon
- Green Cardamom (Elaichi): 4 pieces
- Oil for frying
For Sugar Syrup
- Sugar: 250 grams or 1.75 cup
- Rose Water: 1 cup
- Water: 1 cup
Following are the steps to prepare this savory:
For preparing Gulab Jamun balls
- Take the khoya in a big bowl and mash it finely so no lumps are left behind. You can also first grate it and then mash as per your convenience
- Add all-purpose flour, rava, cardamom powder, baking powder and grated paneer in the mashed khoya. Make sure that no lumps are left behind both in paneer as well as in mawa
- If any lump is there then you might feel that the texture of the sweet is not good. The unmashed bits or pieces of paneer or mawa might upset your taste buds as it would not be that much smooth as the remaining part of Gulab Jamun
- Add milk in the mixture and again mix all the things gently to form a dough (do not knead).
- If the mixture looks a little dry then add some milk in it. Keep aside the dough for at least 25 minutes and cover it with a lid.
- After 25 to 30 minutes, make small balls of the dough, cover it and then keep them aside.
For preparing Sugar Syrup
- Heat the water and sugar together in a non-stick pan or a kadai which has a thick bottom on a low flame.
- Heat the solution till the time it becomes sticky.
- Switch off the flame before the solution reaches to one thread (one string) consistency.
- Add rose water in the solution and keep it aside. If on cooling down, the solution is appeared to be crystallized then add somewhat 2 to 3 tablespoon of water and again reheat it. This will again return the syrup in a liquid state as required
Frying of the Gulab Jamun
- In between, during the time when the making of sugar syrup is in process, heat the oil in another pan on medium flame
- Lower the flame when the oil has been heated properly and gently put the gulab jamun balls in it
- Once there appears small golden spots on the balls, continuously rotate them till the time they look evenly browned in color
- Take them out and drain the extra oil on kitchen tissue papers
For final making of Gulab Jamun
- Gently place the hot gulab jamuns in the set aside warm sugar syrup
- Prepare all the gulab jamuns likewise in small batches in a similar manner
- Once you have placed all the gulab jamun balls in the sugar syrup, reheat the pan containing syrup and dipped gulab jamuns on a low flame just for 1 or 2 minutes to make the gulab jamuns soft
- By reheating, the gulab jamuns will become soft as they will absorb the syrup. You will observe a little increase in the size of the gulab jamuns. Avoid over cooking as they might break
- Take use of a pan which is large in size as if they are placed in an overcrowded manner (placing one on another) then stirring process would become challenging and the gulab jamuns can easily break down.
- Once the gulab jamuns are at room temperature, garnish them with almond slivers and rose petals.
Now serve this mouthwatering delicacy to your friends and family.
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Enjoy this Diwali with such easy, tested and delicious recipes and serve your family and friends with some homemade goodness…!!