As the festival of lights approaches, our kitchens come alive with the aromas and flavors of traditional Indian sweets and savory dishes. Diwali, the Hindu festival of Diwali is a time for family, friends, and feasting, and what better way to celebrate than with a spread of delicious and authentic recipes that are sure to delight your taste buds? In this article, we bring you 20 festive Diwali recipes that showcase the rich culinary heritage of India. From classic sweets like Gulab Jamun with Rose Syrup and Kaju Katli with Silver Leaf, to savory treats like Samosa with Mint Chutney and Aloo Tikki with Tamarind Chutney, our collection has something for everyone.
Gulab Jamun with Rose Syrup
Gulab Jamun is a popular Indian dessert that consists of dumplings made from milk solids, deep-fried and then soaked in a sweet syrup flavored with rosewater. This recipe combines the classic gulab jamun with a fragrant rose syrup for an added layer of flavor.
Ingredients:
– 1 cup milk powder
– 1/2 cup water
– Vegetable oil for frying
– Rose syrup (homemade or store-bought)
– Cardamom powder, for garnish
Instructions:
1. Mix the milk powder and water to form a thick paste.
2. Divide the mixture into small balls and deep-fry them until golden brown.
3. Remove the fried dumplings from oil and soak them in the rose syrup for at least 30 minutes.
4. Garnish with cardamom powder, if desired.
Cooking Time: Approximately 15-20 minutes (including frying time)
Kaju Katli with Silver Leaf
This rich and creamy kaju katli recipe is elevated to new heights with the addition of edible silver leaf, adding a touch of luxury and glamour to this classic Indian sweet treat.
Ingredients:
– 1 cup cashews
– 1/2 cup ghee (clarified butter)
– 1/4 cup sugar
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon milk
– Silver leaf, for garnish
Instructions:
1. Soak the cashews in water for at least 4 hours or overnight.
2. Drain and grind the cashews into a smooth paste using a blender or food processor.
3. Heat the ghee in a pan over medium heat and add the sugar, cardamom powder, and saffron-milk mixture.
4. Cook until the mixture turns golden brown, stirring constantly.
5. Add the cashew paste to the pan and cook for 2-3 minutes, stirring frequently.
6. Remove from heat and let cool slightly.
7. Shape into desired shapes and garnish with edible silver leaf.
Cooking Time: 15-20 minutes
Besan Ladoo with Cardamom
Experience the warm, comforting taste of India with these fragrant, nutty besan ladoos infused with the sweet essence of cardamom.
Ingredients:
– 1 cup besan (gram flour)
– 1/2 cup ghee or vegetable oil
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cardamom
– 2 tablespoons chopped pistachios or almonds (optional)
Instructions:
1. Heat the ghee or oil in a large skillet over medium heat.
2. Add the besan and cook, stirring constantly, until it turns light golden brown (about 5-7 minutes).
3. Remove from heat and add sugar, salt, and cardamom powder. Mix well.
4. Knead the mixture with your hands until it forms a smooth dough.
5. Divide into small balls and flatten slightly.
6. Garnish with chopped nuts, if desired.
Cooking Time: 15-20 minutes
Tips:
– Adjust the amount of cardamom to your liking.
– Store ladoos in an airtight container for up to 2 weeks.
Shakkar Para with Cinnamon
Enjoy a warm and comforting sweet treat from the Indian subcontinent with these crispy and flavorful Shakkar Paras, infused with the warmth of cinnamon.
Ingredients:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup ghee or vegetable shortening
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– Water, as needed
Instructions:
1. Preheat the oil in a deep frying pan to medium-high heat.
2. In a bowl, combine flour, salt, and baking powder.
3. Add ghee or shortening and mix until it forms a crumbly mixture.
4. Gradually add sugar and cinnamon, mixing well.
5. Gradually add water to form a dough. Knead for 5 minutes.
6. Divide the dough into small portions and shape into balls.
7. Fry the Shakkar Paras in batches until golden brown (about 3-4 minutes per batch).
8. Remove from oil with a slotted spoon and drain on paper towels.
Cooking Time: 15-20 minutes
Peda with Saffron
Peda, a popular Indian sweet treat, gets an aromatic twist with the addition of saffron. These bite-sized fudge-like sweets are perfect for any occasion and can be easily customized to suit your taste.
Ingredients:
– 1 cup milk powder
– 1/2 cup ghee or unsalted butter, softened
– 1/4 cup sugar
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 teaspoon cardamom powder
– Pinch of salt
– Chopped nuts or dried fruit (optional)
Instructions:
1. In a pan, combine milk powder, ghee, sugar, and saffron mixture. Cook over medium heat, stirring constantly, until the mixture turns light brown and forms a smooth dough.
2. Remove from heat and stir in cardamom powder and salt.
3. Let the mixture cool slightly before kneading into a smooth ball.
4. Shape into small pedas or fudge-like pieces. If desired, garnish with chopped nuts or dried fruit.
5. Serve immediately or store in an airtight container for up to 3 days.
Cooking Time: 10-12 minutes
Rava Ladoo with Cashew
Rava Ladoo with Cashew: A Delicious Indian Sweet Treat
These sweet treats are perfect for any occasion and can be easily made at home. Rava Ladoo with Cashew is a classic Indian recipe that combines the nutty flavor of rava (semolina) with the creamy richness of cashews.
Ingredients:
– 1 cup rava (semolina)
– 1/2 cup ghee or unsalted butter, melted
– 1/4 cup sugar
– 1/4 cup chopped cashews
– Pinch of cardamom powder
– Chopped pistachios for garnish (optional)
Instructions:
1. Heat the melted ghee or butter in a pan over medium heat.
2. Add the rava and stir well to combine. Cook for about 5 minutes, stirring frequently, until the rava is lightly toasted and fragrant.
3. Remove from heat and let cool slightly.
4. Mix in the sugar, chopped cashews, and cardamom powder.
5. Knead the mixture with your hands until it forms a smooth dough.
6. Shape into small balls or ladoos.
7. Garnish with chopped pistachios, if desired.
8. Serve immediately or store in an airtight container for up to 3 days.
Cooking Time: 15-20 minutes
Malpua with Rabdi
Malpua, a traditional Indian dessert, is a fried flatbread soaked in a sweet syrup called rabdi. This classic combination is sure to satisfy your sweet tooth.
Ingredients:
For Malpua:
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 3/4 cup lukewarm water
– Sugar for dusting
For Rabdi:
– 1 liter whole milk
– 1 cup sugar
– 1 tablespoon cardamom powder (optional)
Instructions:
1. Mix flour, baking powder, and salt. Add ghee or oil and mix until a dough forms.
2. Knead the dough for 5 minutes. Cover and let it rest for 30 minutes.
3. Divide the dough into small portions. Roll out each portion into a thin circle.
4. Fry the malpuas in hot oil until golden brown. Drain excess oil.
5. Soak fried malpua in rabdi (see below).
6. To make rabdi, combine milk, sugar, and cardamom powder (if using). Heat on low flame until sugar dissolves.
Cooking Time:
– Malpua preparation: 30 minutes
– Rabdi preparation: 15 minutes
– Total time: 45 minutes
Aloo Tikki with Tamarind Chutney
Aloo Tikki with Tamarind Chutney: A flavorful and aromatic street food from North India that combines crispy potato patties with a tangy tamarind sauce. This recipe is a perfect blend of simplicity and flavor.
Ingredients:
For the Aloo Tikki:
– 3 large potatoes, boiled and mashed
– 1/2 cup gram flour (chickpea flour)
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– Salt to taste
– Vegetable oil for frying
For the Tamarind Chutney:
– 1 cup tamarind paste
– 1/2 cup water
– 1 tablespoon sugar
– Salt to taste
Instructions:
1. Mix mashed potatoes with gram flour, cumin powder, coriander powder, and salt.
2. Divide into 4-6 portions and shape each portion into a patty.
3. Heat oil in a pan and fry the patties until golden brown and crispy.
4. For the chutney, combine tamarind paste, water, sugar, and salt in a saucepan.
5. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until thickened.
6. Serve Aloo Tikki hot with Tamarind Chutney.
Cooking Time: 20-25 minutes
Samosa with Mint Chutney
Samosas are a popular Indian snack or appetizer filled with spiced potatoes and peas, served with a cooling mint chutney. This recipe combines the classic flavors of samosas with the invigorating taste of fresh mint.
Ingredients:
For the Samosas:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or vegetable oil
– Filling ingredients (see below)
Filling:
– 1 large potato, boiled and diced
– 1 cup peas
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon cumin seeds
– Salt to taste
For the Mint Chutney:
– 1/2 cup fresh mint leaves
– 1/4 cup coriander leaves
– 1 small green chili, seeded and chopped
– 1/2 lime, juiced
– Salt to taste
Instructions:
1. Make the dough by mixing flour, salt, and baking powder. Add ghee or oil and mix until a smooth dough forms.
2. Prepare the filling by sautéing onions, garlic, cumin seeds, and potatoes with salt to taste.
3. Assemble samosas by placing the filling inside the dough and sealing edges.
4. Fry samosas until golden brown.
5. Blend mint leaves, coriander leaves, green chili, and lime juice for the chutney.
6. Serve hot samosas with fresh mint chutney.
Cooking Time: 30-40 minutes (samosas) + 5 minutes (chutney)
Chole Bhature with Pickle
Savor the flavors of North India with this classic recipe for Chole Bhature, a popular street food combination that pairs spicy chickpea curry with crispy fried flatbread and tangy pickle.
Ingredients:
– 1 cup chickpeas (chana)
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups all-purpose flour
– Water, for kneading dough
– Pickle of your choice (e.g., mango or lime)
Instructions:
1. Soak chickpeas overnight and cook them until tender.
2. Heat oil in a pan, add onions, garlic, cumin, coriander, turmeric, chili powder, and salt. Cook until onions are browned.
3. Add cooked chickpeas and stir well.
4. Knead flour dough with water, divide into 6-8 portions, and roll out each portion into a thin circle.
5. Fry the flatbreads in hot oil until crispy and golden.
6. Serve Chole Bhature with pickle of your choice.
Cooking Time: 30 minutes
Vegetable Biryani with Raita
A flavorful and aromatic one-pot dish from Indian cuisine, Vegetable Biryani is a staple comfort food that pairs perfectly with a cool and creamy Raita. This recipe serves 4-6 people.
Ingredients:
For the Biryani:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (peas, cauliflower, bell peppers)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt to taste
For the Raita:
– 1 cup plain yogurt
– 1/2 cucumber, peeled and grated
– 1 tablespoon chopped fresh cilantro
– Salt to taste
Instructions:
1. Heat ghee or oil in a large saucepan over medium heat.
2. Add onion, garlic, carrot, potato, and mixed vegetables. Cook until the vegetables are tender.
3. Add cumin powder, coriander powder, and salt. Stir well.
4. Add rice to the saucepan and stir gently to combine.
5. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
6. For the Raita, mix yogurt, grated cucumber, and chopped cilantro in a bowl. Season with salt to taste.
7. Serve the Vegetable Biryani hot with a side of Raita.
Cooking Time: 25-30 minutes
Paneer Tikka with Coriander Chutney
A popular Indian appetizer, Paneer Tikka is a flavorful and creamy delight made by marinating paneer (Indian cheese) in spices and yogurt, then grilling it to perfection. Serve it with a tangy Coriander Chutney for an added kick!
Ingredients:
– 250g paneer cubes
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
– 1 tsp garam masala powder
– 1 tsp cumin powder
– 1/2 tsp red chili powder
– Salt, to taste
– Coriander Chutney (see below for recipe)
Instructions:
1. In a bowl, whisk together yogurt, lemon juice, garam masala, cumin, and chili powder.
2. Add the paneer cubes and mix until coated evenly.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill or grill pan to medium-high heat.
5. Remove paneer from marinade, letting any excess liquid drip off.
6. Grill paneer for 3-4 minutes per side, until golden brown and slightly charred.
7. Serve with Coriander Chutney.
Coriander Chutney Recipe:
(coming soon!)
Cooking Time: 15-20 minutes
Moong Dal Halwa with Pistachio
This traditional Indian dessert is a popular favorite, especially during special occasions and festivals. Moong dal halwa with pistachio adds an extra layer of flavor and texture to this classic recipe.
Ingredients:
– 1 cup split green gram (moong dal)
– 2 cups water
– 1/4 cup ghee or unsalted butter
– 1/2 cup sugar
– 1/4 teaspoon cardamom powder
– 1/2 cup chopped pistachios
– Pinch of salt
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight.
2. Drain the water and blend the dal into a smooth paste using a blender or grinder.
3. Heat the ghee or butter in a deep pan over medium heat. Add the sugar, cardamom powder, and salt. Stir until the sugar dissolves.
4. Add the moong dal paste to the pan and stir continuously for 10-15 minutes or until the mixture thickens and comes away from the sides of the pan.
5. Remove from heat and stir in the chopped pistachios.
6. Serve warm, garnished with additional pistachios if desired.
Cooking Time: 20-25 minutes
Jalebi with Saffron Syrup
Jalebis are crispy, sweet, and savory fried flour batter delights that are a staple in Indian cuisine. This recipe takes it to the next level by adding the luxurious flavor of saffron to both the jalebi batter and the syrup.
Ingredients:
For the Jalebi Batter:
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– A few strands of saffron, soaked in 1 tablespoon hot water
For the Saffron Syrup:
– 1 cup granulated sugar
– 1 cup water
– A few strands of saffron, soaked in 1 tablespoon hot water
– Cardamom powder, for garnish (optional)
Instructions:
1. Mix the jalebi batter ingredients to form a smooth paste.
2. Heat oil in a deep frying pan and fry the batter in small portions until crispy.
3. Meanwhile, mix the syrup ingredients and bring to a boil.
4. Reduce heat and simmer for 5-7 minutes or until the syrup thickens slightly.
5. Drain the jalebis on paper towels and dip them in the saffron syrup while still warm.
6. Garnish with cardamom powder, if desired.
Cooking Time:
– Frying the jalebis: 2-3 minutes per batch
– Preparing the syrup: 10-12 minutes
Puran Poli with Ghee
Puran Poli is a classic Indian flatbread that’s rich, flavorful, and utterly delicious. This recipe combines the softness of a paratha with the sweetness of a dessert, making it a perfect treat for any time of day.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 1 tablespoon ghee or oil
– Filling ingredients (see below)
– Filling:
+ 1 cup cooked and mashed moong dal (or split green gram)
+ 1/2 cup grated jaggery or sugar
+ 1/4 teaspoon cardamom powder
Instructions:
1. Mix flour, salt, and lukewarm water to form a dough.
2. Knead for 5-7 minutes until smooth.
3. Divide into 6 equal portions.
4. Roll out each portion into a thin circle.
5. Place a tablespoon of filling in the center of each circle.
6. Fold the dough over the filling, forming a triangle or a square shape.
7. Cook on a non-stick skillet or griddle for 30-45 seconds on each side, until golden brown.
8. Brush with ghee and serve warm.
Cooking Time: 10-12 minutes (depending on cooking method)
Rasmalai with Almonds
Rasmalai is a popular Indian dessert made by soaking paneer (Indian cheese) in a sweet and creamy sauce. This recipe adds the crunch of almonds to give it an extra layer of flavor and texture.
Ingredients:
– 1 pound paneer, crumbled
– 1 cup milk
– 1/2 cup sugar
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon cardamom powder
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 cup chopped almonds
– 2 tablespoons rosewater (optional)
– Chopped pistachios or almonds for garnish
Instructions:
1. Soak the paneer in warm milk for at least 30 minutes.
2. In a blender, combine the soaked paneer, sugar, melted butter, cardamom powder, and saffron mixture. Blend until smooth.
3. Heat the mixture over low heat, stirring constantly, until it thickens slightly.
4. Stir in the chopped almonds and rosewater (if using).
5. Pour the Rasmalai mixture into individual serving cups or a large serving dish.
6. Refrigerate for at least 2 hours to allow the flavors to meld together.
7. Garnish with chopped pistachios or almonds before serving.
Cooking Time: 20-25 minutes
Kheer with Dry Fruits
Kheer is a popular Indian dessert made with milk, sugar, and nuts. This recipe adds the extra richness of dry fruits to create a truly indulgent treat.
Ingredients:
– 1 liter full-fat milk
– 1 cup granulated sugar
– 1/4 cup chopped almonds
– 1/4 cup chopped pistachios
– 1/4 cup dried apricots, chopped
– 1/4 cup raisins
– 1 tablespoon ghee (clarified butter)
– Cardamom powder, for garnish
Instructions:
1. Combine milk and sugar in a large saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Add chopped nuts, dried apricots, and raisins to the milk mixture. Stir well.
3. Reduce heat to low and simmer for 15-20 minutes or until the mixture thickens slightly.
4. Remove from heat and stir in ghee.
5. Let the kheer cool to room temperature. Refrigerate for at least 2 hours before serving.
6. Garnish with cardamom powder, if desired.
Cooking Time: 15-20 minutes
Namak Pare with Ajwain
Namak Pare with Ajwain Recipe
Summary: Namak Pare is a popular Indian snack made with flaky flatbread and flavored with ajwain seeds, adding an aromatic twist to this classic recipe.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 3/4 cup lukewarm water
– Ajwain seeds for garnish
Instructions:
1. In a large bowl, combine the flour, salt, and baking powder.
2. Add the ghee or oil and mix until the dough forms a ball.
3. Gradually add the lukewarm water to form a soft dough, kneading well.
4. Divide the dough into 6-8 portions, depending on desired size of flatbreads.
5. Roll out each portion into thin circles.
6. Heat a non-stick pan or tava over medium heat and cook the flatbread for about 1 minute on each side, until crispy.
7. Garnish with ajwain seeds and serve hot.
Cooking Time: About 15-20 minutes
Dhokla with Green Chutney
Get ready to delight your taste buds with this classic Indian snack, Dhokla, served with a tangy and refreshing Green Chutney. This popular street food from Gujarat is easy to make and perfect for any time of the day.
Ingredients:
For Dhokla:
– 1 cup split green gram (moong dal)
– 1/2 cup water
– 1/4 teaspoon baking soda
– 1/4 teaspoon Eno salt
– Ghee or oil for greasing
For Green Chutney:
– 1 cup fresh cilantro leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 lemon, juiced
– Salt, to taste
– Water, as needed
Instructions:
1. Rinse the dal and soak it in water for 4-5 hours. Drain and grind into a smooth paste.
2. Mix baking soda, Eno salt, and ghee or oil with the dal paste. Add water to form a thick batter.
3. Pour the batter into a greased plate or mold. Steam for 15-20 minutes or until firm.
4. For Green Chutney, blend all ingredients until smooth. Adjust seasoning as needed.
Cooking Time: 15-20 minutes (Dhokla) + additional time for steaming and chilling if desired
Poha with Peanuts
Start your day with a delicious and nutritious Indian-inspired breakfast, Poha with Peanuts. This crunchy and flavorful dish is made by mixing flattened rice (poha) with peanuts, onions, and spices.
Ingredients:
– 1 cup poha
– 1/4 cup roasted peanuts
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– Salt to taste
– 2 tablespoons ghee or oil
Instructions:
1. Rinse the poha in a fine mesh sieve under cold running water until the water runs clear.
2. Drain and soak the poha in warm water for about 5 minutes, or until it becomes soft and pliable.
3. Drain the water and squeeze out any excess moisture.
4. Heat ghee or oil in a pan over medium heat. Add chopped onions and sauté until they are translucent.
5. Add the soaked and drained poha to the pan, stirring well to combine with the onions.
6. Add roasted peanuts, salt, and lemon juice. Stir well to combine.
7. Cook for about 5 minutes or until the poha is crispy and golden brown.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the vibrant flavors of Diwali with these 20 traditional and delicious recipes! From sweet treats like Gulab Jamun with Rose Syrup, Kaju Katli with Silver Leaf, and Peda with Saffron, to savory delights such as Aloo Tikki with Tamarind Chutney and Samosa with Mint Chutney, this collection has something for everyone. Explore a variety of dishes, including Shakkar Para with Cinnamon, Rava Ladoo with Cashew, and Moong Dal Halwa with Pistachio, and discover the perfect blend of spices, nuts, and dried fruits to make your Diwali celebrations unforgettable.
