Diwali Sweet Recipes in India

Diwali sweets recipes, quick sweet recipes, easy sweets recipes, indian sweets recipes with pictures

South indian sweet recipes, diwali sweets recipes by sanjeev kapoor, sweet recipes with milk, mawa gujiya recipe, gujiya recipe, milk khoya burfi recipe, bread rasmalai recipe, badam halwa recipe, shahi tukda recipe,coconut til ladoo recipe, maida biscuit recipe, chocolate gujiya recipe, mohanthal recipe

Diwali is a most important & holy festival in India. It is celebrated to the honor of Lord Rama when he is come to Ayodhya with Maa Sita & Laxman after 14 years of vanvaas.

For this , all the ayodhya peoples makes sweets & celebration to the Lord Rama. Each region make Delicious sweets in that day.

So , today i will share to all my friends the sweets recipes which is made on Diwali Festival by Indians.

Maava Gujiya

Ingredients

• Refined flour (Maida) – 2 cups
• Butter – 1 cup
• Water- as per requirement
• Maava – 2 cups
• Sugar- 2 cups
• Cardamom powder – 1 tbsp
• Nuts – finely chopped
• Ghee – for frying

Method-

To make dough-

• Mix 4 tbsp ghee in flour and knead a stiff dough and keep it aside for an hour.

To prepare filling-

1. Take a pan and sauté maava till it appears golden brown.
2. Turn the flame off and add nuts and sugar once the maava gets cooled.

To prepare gujiya - 

1. Make small rotis of the dough.
2. Keep the roti over the gujiya shaper and fill 1 tbsp filling into it.
3. Fold the other half and press the edges together.
4. Cut out the extra dough and make sure both the parts are properly sticked.
5. Make all gujiyas this way.
6. On other hand pour ghee into the pan and heat it.
7. Fry the gujiyas till they become golden brown.
8. Keep them aside.
9. Prepare sugar syrup by boiling water and sugar and obtaining one thread consistency.
10. Dip gujiyas into it when cooled.
11. Store in a container at room temperature.

Milk Khoya Burfi

Ingredients

• 1 ltr whole fat milk
• 100 gms mava (khoya)
• 100 gms sugar
• 50 gms ghee
• 5 gms pistachio slivers
• 5 gms almond (badam) slivers
• 3 gms citric acid
• 3 gms cardamom (elaichi) powder

Method

1. Boil the milk and sprinkle citirc acid. The milk will curdle.
2. Continue cooking it till water evaporates.
3. Add sugar and ghee to the curdled milk.
4. Keep stirring it till almost dry.
5. Add khoya and keep string for five mins.
6. Add few pistachios and almonds slices and cardamom powder.
7. Keep stirring till the mixture reaches granular consistency.
8. Remove and pour onto a greased tray and allow it to cool.
9. Decorated with remaining pistachios and almonds slice.

Bread Rasmalai Recipe

  Ingredients:

• Bread slices – 5
• Condensed milk – 2 tbsp
• Milk – 2 cups
• Sugar – 2 tbsp
• Ghee- 2 tbsp
• Saffron- few strands
• Cardamom powder – 1/4 tbsp

Method

1. Take a pan and grease it with ghee.
2. Add condensed milk and milk and wait for them to boil.
3. Keep stirring on low flame.
4. Add cardamom powder to the milk.
5. Wait till the milk reduces to half.
6. Now, add saffron and sugar to the milk.
7. You can add dry fruits to the milk if needed.
8. Refrigerate it till it gets cooled.
9. Take bread slices and cut them into round shape.
10. Pour the milk over them and serve instantly.

Badam Halwa

 Ingredients

• Almonds- 1 cup ( soaked and peeled)
• Sugar – 2 cups
• Milk-1 cup
• Ghee- 1/2 cup
• Saffron – a pinch (soaked in 2 tbsp milk)

Method-

1. Grind the almonds and make a smooth paste.
2. Take a pan and add 2 cups water and let a boil appear.
3. Now, add sugar and let the sugar dissolve.
4. Take another pan (kadhai) and add ghee to it.
5. Pour the prepared badam paste into the pan and stir on medium flame.
6. After little stirring add milk to it.
7. Add saffron too and stir on low flame.
8. Once the ghee gets completely absorbed and is visible at the sides of pan, switch the flame off.
9. Add 2 3 more tablespoons of ghee and stir continuously.
10. Serve once it gets thickened.

Shahi Tukda

Ingredients:

• 2 Tbsp oil
• 2 bread slices
• Saffron
• 25 gms raisins
• 25 gms cashew nuts
• 100 ml milk
• 2 Tbsp sugar

Method

1. Fry bread slice with little bit of oil and keep it on the plate.
2. In a pan, add milk, sugar and saffron. Mix them well together.
3. Add raisins, cashew nuts into it and mix them well.
4. In plate, place the toasted bread and spread the mix over it.

Coconut Til Ladoo

Ingredients:

• 1 cup grated coconut
• 2 cups white sesame seeds
• 1 and 2 cup chopped dates

Method

1. Dry roast sesame in a pan for around 1-2 minutes on medium flame.
2. Keep aside the sesame to cool.
3. Add coconut to the pan. Stir well.
4. Lightly grind the cooled sesame in a dry grinder.
5. Take the ground sesame seeds in a bowl.
6. Add chopped dates and coconut powder and mix well.
7. Take small amount of mixture and roll it in hand to form a ball or ladoo

Maida Biscuit

Ingredients:

• flour/Maida - 1 cup
• Oil - to deep fry
• Melted Butter - 2 tbsp
• Powdered sugar - 5 tbsp
• Boiled Milk - 3 tbsp
• Cardamom powder - 1/8 tsp
• Cooking soda - a pinch
• Salt - a pinch
• Water

Method

1. In a bowl , take melted butter, sugar , salt , cooking soda and beat well with your hands till it becomes creamy.
2. Add maida , cardamom powder and milk.Mix well to make a crumbly mixture.
3. Add water and make a soft , stiff dough.
4. Make 5 even sized balls out of the dough and dust it well with maida.
5. Roll 1/4 inch thick chapathi and cut them into small squares using a knife.
6. Allow the squares to dry for 15 minutes before deep frying.
7. Heat oil in a kadai and deep fry the square biscuits in batches.
8. Drain them in a paper.Sprinkle powdered sugar on top .Mix well

Chocolate Gujiya

Ingredients:

• 1 cup flour
• 3 Tbsp ghee
• 1 cup water
• 2 cup mava (condensed milk)
• 2 cup sugar
• 2 cup chocolate chips
• Oil to fry
• Sugar syrup
• Pinch of cardamom powder
• 250 gm fine chocolate
• 250 gm cream
• 50 gm cardamoms

Method

1. Add flour, ghee, salt, water . mix them and make dough leave it for half an hour.
2. In a pan, cook mava till its brown, add sugar, add cardamom powder.
3. When the mixture cools, add some chocolate chips to it and mix well.
4. Now take a small piece of dough and roll it well. Cut it into smaller pieces and fill the mixture in it.
5. With some water, seal the edges.
6. Fry till its golden brown
7. Take a bowl full of fine chocolate, add some fresh cream and microwave it for 2 minutes at lowest temperature.
8. When gujiya is cooked, dip it in sugar syrup.
9. Place them on a plate and pour some chocolate syrup on it.

Mohanthal

Ingredients:

• 250 gm besan
• 50 gm khoya
• 200 gm sugar
• 1/2 tsp cardamom powder
• 1 tsp ghee
• 3 tsp milk
• 150 gm ghee
• Almonds
• Pistachios

Method

1. In a pan add sugar and half a cup of water over low heat and stir till sugar dissolves.
2. Let it boil and cook till hard ball consistency.
3. Drop a drop into cold water and it should form into a hard lump.
4. While sugar is cooking, cook khoya over low heat, stirring all the time, till crumbly.
5. In a pan add ghee and add the gram flour mixture and saute till a light brown.
6. Add cardamom, mix well and remove from heat.
7. Add syrup and stir gently to mix well.
8. Transfer to greased thali, garnish with almonds and pistachios.
9. When it cool and cut into squares.

Date Nut Ladoo

Ingredients:

• 12 dates
• 1 tsp of butter
• 1/2 cup of desiccated coconut
• 1 cup of mixed nuts

Method

1. Remove seeds and grind the dates to a coarse paste.
2. Dry roast the nuts until they start to brown in patches.
3. Add this in a mixie until you have a coarse mixture.
4. Heat the butter in a non-stick pan.
5. Add the dates, cook on low flame until it turns.
6. Add the chopped nuts and blend in. Turn off heat.
7. When it's cool, make ladoos of your desired size and roll in the desiccated coconut.

Paneer Kheer

Ingredients:

• 3/4 cup of crumbled paneer
• 2 of green cardamom pods
• 1/2 tsp of sugar
• A few strands of saffron for garnish
• A few pistachios
• 2 cups of milk
• 1/4 cup of condensed milk

Method

1. Powder the cardamom seeds with the 1/2 tsp sugar .
2. In a pan, bring the milk to boil on low heat.
3. Add the condensed milk and mix well.
4. Add the powdered cardamom.
5. Crumble paneer as fine as you can with your fingertips and add it to the boiling milk.
6. Stir well to combine. Let it simmer for about 5 minutes more.

Chocolate peda

Ingredients:

• 1 (400 gm) of condensed milk
• 2-3 drops of vanilla extract
• A pinch of salt
• 2 tbsp of unsalted butter
• 1 cup of milk powder
• 1/3 cup of cocoa powder or chocolate chunks

Method

1. Heat a non-stick pan and add the butter.
2. Add the condensed milk, milk powder, and chocolate pieces or cocoa powder.
3. Continue stirring until the mixture starts to turn smooth and add the vanilla and salt. Keep mixing. The mixture will start to thicken.
4. Soon - in about 3-4 mins, the mixture will be thicker and a bit harder to mix.
5. After 5-6 more minutes of stirring, the mixture will be gloopy and thick and leave the sides of the pan, continue to cook for another 2-3 mins.
6. Once the mixture is super thick, pat it down with the back of your spatula or wet fingertips.
7. Stick some chopped or whole cashew nuts in there. Let it cool completely and refrigerate for an hour.

Sandesh

Ingredients:

• 1 cup of chenna
• 4 tbsp of sugar
• A few strands of saffron
• 1 tbsp of warm milk
• A tiny pinch of salt
• A small pinch of cardamom powder

Method

1. Soak the saffron strands in the warm milk.
2. Add the sugar, salt and cardamom powder in chenna.
3. Transfer it to a pan and cook on low heat to remove the rawness of the chenna.
4. Keep stirring until it starts to leave the sides of the pan.
5. Transfer to a bowl and add the saffron milk.
6. When the mixture is warm, shape into small balls.

Mysore Pak

Ingredients:

• 1 cup water
• 1 cup besan
• 2 cups ghee
• 1 cup sugar

Method

1. In a pan add sugar in the water over low heat and once it dissolves, increase the heat, cook till it reaches a one thread consistency.
2. Add 1 Tbsp of besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time.
3. Add the ghee, one tablespoon a time till all of it is used.
4. Set in a thali, cool, cut and serve.

Rava Kheer

Ingredients:

• 1 kg full cream milk
• 1/4 cup rava
• A pinch of saffron
• 2-3 green cardamoms
• 1/2 cup sugar
• Dry fruits

Method

1. Roast rava till slightly covered.
2. Now add milk and bring to a boil.
3. Keep stirring to avoid scorching.
4. Add sugar, dry fruits, saffron and cardamom.
5. Cook for another 5 minutes.
6. Ready to serve.

Jalebi

Ingredients:

• 2 cups All purpose flour (maida)
• 3 cups sugar
• 2 2/3rd cups water
• 1 1/4th cups warm water
• 2 tbsp curd (plain yogurt)
• 1 1/2 tbsp kewra water or rose water
• 1 1/2 tbsp fine grained semolina or rice flour
• 1/4th tsp baking powder
• 1/2 tsp saffron threads, slowly dry-roasted and powdered
• 1/2 tsp green cardamom seeds powder
• Ghee or vegetable oil for frying

Method

1. Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl. Mix well with a whisk.
2. Add remaining water and 1/8th tsp. of saffron powder, and whisk to form smooth consistency.
3. Set aside for about 2 hours to ferment.
4. Whisk thoroughly before use.
5. Dissolve sugar in water and cook to form one-string syrup. Just before the syrup is ready add saffron and cardamom powder.
6. Take muslin cloth. Lay it flat and just at the center make a small hole.
7. Keep mixture in the center of the cloth and twist the remaining part.
8. Heat oil in a kadhai. Pour the batter in a steady stream in the form coils. Make a few at a time.
9. Deep fry them until they are golden and crisp all over but not brown.
10. Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
11. Leave for at least 4-5 minutes so that they soak the syrup.
12. Take the jalebi out of syrup and serve hot.

Kaju Barfi

Ingredients:

• Cashewnut powder1/2 kilogram
• Sugar 1 cup
• Saffron (kesar) 5 - 6 strands
• Ghee 2 tablespoons
• Silver warq 6 - 8 leaves

Method

1. Dissolve sugar in three fourth cup of water and bring it to boil.
2. Add saffron and cook till it forms a syrup of three thread consistency.
3. Melt ghee and add to this syrup.
4. Add cashewnut powder and mix thoroughly. Set aside to cool slightly.
5. Knead it well and roll into half centimeter thick rectangle.
6. Spread silver varq over it and cut into diamond shape of approximately one and half 

Almond (Badam) Katli

Ingredients-:

• 250 gm: Almonds (soaked overnight)
• 200 gm: Sugar, powdered
• Few tbsps Milk
• Silver foil

Directions-:

• Drain and change water from almonds.
• Peel almonds. Keep aside.
• Wash once more to remove any traces of brownishness.
• Grind to a fine paste using as little milk as possible.
• In a heavy large skillet mix paste and sugar.
• Cook, stirring constantly, using a large handled spoon or spatula.
• Take care of splattering in initial stages.
• Also, do not stop stirring because the mixture burnt and stuck to bottom of skillet will spoil the taste.
• When a soft lump is form, which leaves sides of skillet easily, take off fire.
• Grease a clean work surface and a rolling pin with melted ghee.
• Put lump on it. Roll quickly while still warm to 1/5" thickness.
• Apply silver foil and press lightly with foil paper.
• Mark out long diamond shapes with a sharp knife.
• When almost cool remove carefully with a sharp edged wide spatula.
• Cool completely before storing in layers between sheets of butter paper.

Doodh Peda

Ingredients -:

• ½ kg khoya. (Reducing a large volume of milk to a solid by very slow boiling for many hours makes Khoya, about 3 liters of milk will produce 200-300 grams of khoya.)
• 250 grams ground sugar
• 250 grams milk
• 2 drops rose essence or a few strands saffron or kesar
• 2 tbsp almonds, finely slivered
• 2 tbsp pistachios, finely slivered
• 1 tsp green cardamoms or elaichi powder

Directions-:

• Mix the khoya and sugar well, and warm it over a medium fire.
• Add 2 tablespoons of the milk and stir with a heavy ladle smoothening out any lumps.
• Continue stirring and add more milk, little by little, till all the milk is used up.
• Lower the heat, if it sticks at the bottom.
• Add the rose essence or saffron dissolved in milk, and take off the fire.
• Mix the flavoring and khoya properly.
• In a plate, mix the finely slivered nuts with the cardamom or elaichi powder.
• Make small balls of the khoya mixture and press on the nuts for decoration.
• You can also make depressions along the edges with a spoon handle or other stamp moulds for surface designs.

Khoya Laddu

Ingredients-:

• 2 cups khoya
• 1 ½ cups of coarsely powdered roasted sesame seeds (til)
• Powdered sugar to taste
• Kesar, chopped almonds and pistas for decoration

Directions-:

• Roast the khoya on low flame till it is very light golden yellow color.
• Let is cool for few minutes.
• Then add coarsely powdered roasted sesame seeds and mix it.
• Add powdered sugar when the above mixture is luke warm.
• Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
• Arrange in a plate and decorate with kesar, chopped almonds and pistas.

And should you be the type that thrives on home cooking and want to make the Khoya at home too, here’s how you can do that. 

Method for Making Khoya

• Take three cups of full cream milk powder in microwave oven proof casserole.
• Add sufficient water to make a thick paste.
• Add 2 tablespoon of ghee.
• Cover with plastic cling film and microwave for 3 minutes with in between stirring.

Kesar Bhat

Ingredients-:

• 1 tblsp cashew nuts
• 1 tblsp raisins
• Few Strands of Saffron
• 1 cup basmati rice
• 1/2 tsp green cardamom powder
• 1 tblsp pure ghee
• ½ cup sugar
• 25 grams sugar crystals

Directions-:

• Soak rice for half an hour.
• Heat up ghee in a pan, fry raisins and cashew nuts, remove and keep aside.
• In the same ghee mix in rice and stir-fry till rice starts separating.
• Dissolve saffron in warm water and keep aside.
• Mix in 1 ½ cup of boiling water to the rice and mix in saffron water and let it cook.
• When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.
• Finally mix in the cardamom powder and decorate it with fried dry fruits and sugar crystals.
• Serve hot

Malpua

Ingredients-:

• 1 litre Milk
• ¼ cup Maida
• ¼ cup Suji
• Ghee
• Water

Direction-:

• Boil the milk till it reduces to ½ its quantity.
• Roast the rava till light brown.
• Add to the milk along with maida. There should be no lumps.
• It should be a smooth pouring consistency. Heat the ghee.
• Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over.
• Take care that it does not become crisp and hard.
• Make a sugar syrup of 1 thread consistency.
• Dip the malpua's in the syrup and lay out on a plate.

Diwali sweets recipes, quick sweet recipes, easy sweets recipes, indian sweets recipes with pictures

South indian sweet recipes, diwali sweets recipes by sanjeev kapoor, sweet recipes with milk, mawa gujiya recipe, gujiya recipe, milk khoya burfi recipe, bread rasmalai recipe, badam halwa recipe, shahi tukda recipe,coconut til ladoo recipe, maida biscuit recipe, chocolate gujiya recipe, mohanthal recipe