Diwali is all about parties, guests, delicious food and, of course, plenty of sweets. But instead of serving store-bought mithai, why not surprise your family and guests with some delicious homemade treats? After all, nothing adds a more personal touch to the festivities than homemade sweets and a little extra warmth to make it a truly 'ghar-wali Diwali'. And who knows, you might even earn yourself the title of the best host. Here are some delicious Diwali sweet recipes that are sure to leave everyone asking for more. And no, you don't have to spend hours in the kitchen preparing them. These easy-to-make treats require minimal effort but are big on taste.
Ingredients
Preparation
Heat ghee in a non-stick pan over a low flame. Add 1½ cups of desiccated coconut and roast for 1–2 minutes. Do not let it turn brown. Add condensed milk and cardamom powder. Mix everything well and keep stirring until the mixture thickens and starts leaving the sides of the pan. Switch off the flame and allow the mixture to cool slightly. Grease your palms with a little ghee and take small portions of the mixture. Roll them into small round balls and coat each ladoo with the remaining desiccated coconut.
Pro Tip: Refrigerate the ladoos for 15–20 minutes to help them firm up.
Ingredients
Preparation
Grease a small plate or tray with ghee and keep it aside. Heat a pan and add ghee, milk and sugar. Once the sugar dissolves, add milk powder and mix thoroughly on a low flame to avoid lumps. Keep stirring until the mixture thickens and starts coming together. Add cardamom powder and mix well. Transfer the mixture to the greased tray and spread it evenly using a spatula. Garnish with chopped pistachios or almonds and gently press them into the mixture. Allow it to cool completely and refrigerate for 30–45 minutes. Once firm, cut into square or diamond-shaped pieces.Pro Tip: Keep the flame low throughout the process. Overcooking can make the burfi hard and chewy.
Ingredients
Preparation
Heat ghee in a pan. Add cashews and fry until golden. Remove and keep aside. Add raisins to the same pan and fry until they puff up. Remove and keep aside. Add sooji to the pan and roast on a low to medium flame for 5–7 minutes, stirring continuously until aromatic and lightly golden. In another pan, heat water until it comes to a boil. Slowly pour the hot water into the roasted sooji while stirring continuously to prevent lumps. Cook until the sooji absorbs the water and becomes soft. Add sugar and mix well. The mixture will loosen initially but gradually thicken. Add cardamom powder, fried cashews and raisins. Continue stirring until the halwa reaches the desired consistency. Finish with a little ghee and serve warm.
Pro Tip: For a richer flavour, add a few strands of saffron soaked in warm milk.
Ingredients
Preparation
Heat ghee in a heavy-bottomed pan on a low flame. Add besan and mix well until it combines with the ghee. Roast the besan on a low flame for around 15–20 minutes, stirring continuously to prevent it from burning. The mixture will gradually become smooth, aromatic and slightly darker in colour. Once the besan is properly roasted, switch off the flame and allow the mixture to cool until it is warm but not hot. Add powdered sugar and cardamom powder. Add chopped nuts and mix everything thoroughly. Take small portions of the mixture and roll them between your palms to form round ladoos. If the mixture feels too dry to shape, add a little warm ghee and mix again.
Pro Tip: Slow roasting is the secret to delicious besan ladoos. Make sure the besan is properly roasted to avoid a raw flour taste.
Ingredients
Preparation
Break the biscuits into small pieces and grind them into a fine powder using a mixer. Transfer the biscuit powder to a bowl and add cocoa powder. Mix well. Add condensed milk, milk and ghee to the mixture. Combine everything until you get a soft, dough-like consistency. Grease a small tray or plate with ghee. Transfer the mixture to the tray and press it down evenly using a spatula. Sprinkle chopped nuts on top and gently press them into the mixture. Refrigerate for 1–2 hours until the mixture becomes firm. Remove from the tray and cut into square or rectangular pieces.
Pro Tip: If the mixture feels too dry, add a little milk. If it feels too sticky, add some more biscuit powder.
Ingredients
Preparation
Crush the Oreo biscuits, including the cream filling, into a fine powder. Transfer the powder to a bowl. Add milk, one tablespoon at a time, and mix well. Continue adding milk until the mixture comes together into a soft, dough-like consistency. Roll into small balls and refrigerate for 30–40 minutes. Dip each chilled ball into melted chocolate. Decorate with crushed Oreos or chocolate sprinkles. Refrigerate until the chocolate coating sets.
Pro Tip: Don't add all the milk at once. The mixture should be firm enough to roll into balls without sticking excessively to your hands.