Diwali also knows as Deepavali is a Hindu festival that is full of lights. Celebrations include wearing new clothes, decorating the homes, cooking delicious, bursting crackers, and buying gifts.
Distributing delicious sweets and snacks among friends, family, relatives, and neighbors is one of the most important Indian cultures that has been followed for a very long time.
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5 Diwali Sweets Recipe
We had created a list of 5 super easy sweets recipes which will make your Diwali more enjoyable. After following our recipe, your relatives will remember you for the whole next year.
1) Milk Barfi or Milk Powder Burfi
Milk Barfi or Milk Powder Burfi is a very super delicious dish especially for Diwali or any special occasion. It is easy to make using simple ingredients in less than 30 minutes.
- You just need Khoya/Mawa and some sugar syrup. You can also take Milk Powder for an easy process and saving time for proportions.
- Now pour the mixture of Khoya and Sugar Syrup in Japan along with Ghee and some garnished nuts. Keep the flame low and stir the mixture for 10 minutes.
- Now take the small mass of the mixture from the pan and try to roll it. If it forms a ball, then your mixture is ready. If it doesn’t then stir it for some more time until it forms a ball.
- Now set the mixture on a plate for some time.
That’s it, your Milk Barfi is ready to be served.
2) Gajar Ka Halwa
Gajar ka Halwa is a popular sweet made in north India during Diwali. It is also known as Gajrela in the Punjabi language. The traditional recipe is made using full-fat milk, but you can also use condensed milk. Generally, Delhi carrots are used as they are very tender and juicy.
- Peel some carrots and grate them using a food processor.
- Now take grated carrot and milk in a utensil called Kadhai.
- Keep the burner on medium flame and stir it well till the milk start disappearing.
- Now add some ghee and sugar according to the need.
- Mix them very well for equal distribution. Keep on stirring the mixture until it becomes dry.
- For a rich look, you can add garnished nuts on top of it.
Now your halwa is ready to be served.
3) Rasgulla
Rasgulla is a popular Bengali sweets. Although making the Bengali Rasgulla can be difficult, our super easy recipe will help you make these soft and spongy Rasgulla at home. In this recipe, you require paneer, either you can buy it or make it home. Just make sure it doesn’t have much water and is not too dry.
- Knead the paneer using the heel of your hand until it becomes soft dough.
- And keep on preparing the sugar water syrup alongside by adding water and sugar in a pressure cooker with a nice boil.
- Now make small balls of the dough and add them to the syrup.
- Cover the cooker lid for around 12 minutes and then transfer those Rasgullas into the refrigerator for 4-5 hours.
Now your Rasgullas are ready to be served.
4) Gulab Jamun
Gulab jamun is a very excellent Indian sweet that is made using sugar, milk solids, cardamom powder & rose water. It is very famous & is mostly enjoyed during Diwali and any other festival.
- For making Gulab Jamun, first, you need to prepare the sugar syrup as we did for Rasgulla.
- Then we’ve to make the soft dough by mixing Milk powder, maida, soda, ghee, yogurt, and milk properly.
- Now, make small balls from the dough and deep fry them in ghee. As soon as they are fried, put those balls directly into the sugar syrup.
- Allow the balls for soaking for about 5 hours.
That’s it, Gulab Jamun is ready to be served.
5) Nankhatai
Nankhatai is a very popular and traditional cookie that is mostly loved by kids and elders as well. Nankhatai is called Indian shortbread cookies or biscuits and is mostly made during Diwali as a sweet to be consumed in the morning.
- You need to make a mixture of maida, besan, sooji, cardamom powder, baking powder, powdered sugar, and lots of ghee for this recipe.
- Mix the above mixture very well till you get a soft dough.
- Now make small balls of this dough and flatten them on the tray.
- Preheat your oven to about 180°C and bake them for about 10-12 minutes.
- Take them out and keep them in an air-tight jar.
Your Nankhatai is ready to be consumed.