The biggest festival of India, Diwali is just around the corner and it’s time to start preparing the finger-licking sweets for adding fun to your celebrations. Sweet dishes add a flavor to every Indian festival. Diwali celebrations are not complete without tempting and mouth watering Indian sweets. During this grand festival, we make various sweet dishes from halwa to barfi and from ladoos to kheer at home in order to serve the guests. Here, you can find some very easy yet delicious Diwali special sweets recipes, which you can easily make at your home and win everyone's heart. These sweets recipes surely make your Diwali celebrations more memorable and zestful.
Ingredients:
For Pista Barfi
To prepare pista barfi, make a fine paste of soaked and peeled pistachios in a food processor. After that, make one string sugar syrup by boiling the sugar in 1/2 cup of water. Add pista paste, cardamom powder & green colour in the sugar syrup and stir continuously. When the mixture leaves the sides of the vessel, remove from heat and transfer to a plate. To prepare kaju barfi, make a fine paste of soaked cashewnuts and one string sugar syrup. Mix the kaju paste in the sugar syrup, stirring continuously. When the mixture leaves the sides, transfer the mixture to a plate.
Make two 100 mm cylindrical rolls of pista mixture and keep aside. Now, divide kaju mixture in two equal parts and roll out them with a greased rolling pin on a plastic sheet. Put cylindrical rolls of pista mixture on rolled out cashewnut mixture (one on each). Make a roll starting from the end and seal the ends totally. Press the roll gently and then rotate it in silver leaves. Cut pieces, and the Kaju Pista roll is ready to serve.
Ingredients:
Take a bowl, add oil/ghee in maida and knead tight dough. Cover the dough with damp cloth. Now, roast khoya in a frying pan until it turns to light brown colour. Add sugar, dry fruits, coconut and cardamom powder in khoya and cook for 2 minutes. Remove from the heat and let it to cool. Make small balls of the dough and roll the balls into flat rounds. Put one Tbsp stuffing at the centre and fold the rolled dough in half. Seal the edges tightly and press them with a fork or pinch & fold them with your fingers. Deep fry the gujiyas on a medium flame till they become golden brown.
Ingredients:
First of all, soak sago as well as maida & cornflour separately in 2 cups of water (each) for 8 hours. Now, take a pan and add sugar in 1½ cups of water. Bring them to boil and when the sugar melts, add both the above mixtures. Stir continuously while adding the mixtures. While the mixture starts to thicken, add ½ cup of ghee by putting 1 tsp ghee at a time. Then, add the mixture made with colour, lime juice & cardamom powder and add the remaining ghee as before (putting 1 tsp ghee at a time). Remove the pan from the flame when the mixture begins to leave the sides of the vessel. Pour the mixture on a greased plate and let it to cool down. Cut the pieces when still soft and wrap every piece in butter paper or cling film.
Ingredients:
Take a pan, add ghee and other ingredients. Cook it on a medium flame for about 30 minutes on a medium flame, stirring continuously. When the mixture becomes thick and leaves the sides, turn off the flame and pour the mixture on a greased plate. Cut the pieces in desired shape and garnish with sliced almonds and nuts.
Ingredients:
Take a large pan and boil the milk till it becomes slightly thick. Add the alum and mix constantly until the milk becomes grainy. When the moisture evaporates, add sugar and cook for 5 to 10 minutes or till the mixture becomes thick. Pour the mixture in a greased aluminium tray and level it. Sprinkle the sliced pistachios and after few hours garnish it with silver varq & cut into pieces (squares or diamonds).
Ingredients:
In a pan, add ghee and sauté raisins for two to four minutes. Keep aside. Take a separate pan, add 2 cups of shredded coconut and the condensed milk / milkmaid. Mix constantly till the mixture leaves the sides of the pan. Now, add sautéed raisins, cardamom powder & vanilla essence and mix well. Remove the pan from heat and make balls of the mixture. Then, roll the made balls in the remaining shredded coconut.
Sweets Recipes for Diwali
1. Kaju Pista Roll
For Pista Barfi
- 100 grams pistachios
- 50 grams sugar
- 1/4 tsp cardamom powder
- Few drops of green food colour (optional)
- 100 grams broken cashewnuts
- 50 grams sugar
- 1/4 tsp cardamom (elaichi) powder
- Ghee for greasing
- 4 edible silver leaf (vark)
To prepare pista barfi, make a fine paste of soaked and peeled pistachios in a food processor. After that, make one string sugar syrup by boiling the sugar in 1/2 cup of water. Add pista paste, cardamom powder & green colour in the sugar syrup and stir continuously. When the mixture leaves the sides of the vessel, remove from heat and transfer to a plate. To prepare kaju barfi, make a fine paste of soaked cashewnuts and one string sugar syrup. Mix the kaju paste in the sugar syrup, stirring continuously. When the mixture leaves the sides, transfer the mixture to a plate.
Make two 100 mm cylindrical rolls of pista mixture and keep aside. Now, divide kaju mixture in two equal parts and roll out them with a greased rolling pin on a plastic sheet. Put cylindrical rolls of pista mixture on rolled out cashewnut mixture (one on each). Make a roll starting from the end and seal the ends totally. Press the roll gently and then rotate it in silver leaves. Cut pieces, and the Kaju Pista roll is ready to serve.
2 . Gujiya
- Ghee or oil to fry
- For the Cover
- 6 tbsp oil / ghee
- 500 grams maida
- 500-600 grams khoya
- 25 grams chopped almonds
- 25 grams dried coconut (grated)
- 1/2 tsp green cardamom powder
- 25 grams raisins
- 350 grams powdered sugar to taste
Take a bowl, add oil/ghee in maida and knead tight dough. Cover the dough with damp cloth. Now, roast khoya in a frying pan until it turns to light brown colour. Add sugar, dry fruits, coconut and cardamom powder in khoya and cook for 2 minutes. Remove from the heat and let it to cool. Make small balls of the dough and roll the balls into flat rounds. Put one Tbsp stuffing at the centre and fold the rolled dough in half. Seal the edges tightly and press them with a fork or pinch & fold them with your fingers. Deep fry the gujiyas on a medium flame till they become golden brown.
3. Bombay Halwa
- 1 cup ghee
- 4 cups sugar
- 2/3 cup cornflour
- 1/3 cup plain flour (Maida)
- 4 cups water
- 1 medium sized lemon
- 2 tsp cardamom (Elaichi) powder
- 1/3 cup sago (Sabudana)
- Green, yellow or red colour
First of all, soak sago as well as maida & cornflour separately in 2 cups of water (each) for 8 hours. Now, take a pan and add sugar in 1½ cups of water. Bring them to boil and when the sugar melts, add both the above mixtures. Stir continuously while adding the mixtures. While the mixture starts to thicken, add ½ cup of ghee by putting 1 tsp ghee at a time. Then, add the mixture made with colour, lime juice & cardamom powder and add the remaining ghee as before (putting 1 tsp ghee at a time). Remove the pan from the flame when the mixture begins to leave the sides of the vessel. Pour the mixture on a greased plate and let it to cool down. Cut the pieces when still soft and wrap every piece in butter paper or cling film.
4. Five Star Barfi
- 2 cups Maida
- 2 cups Milk
- 2 cups Besan
- 2 cups Sugar
- 2 cups Grated Coconut
- 1 cup Ghee
Take a pan, add ghee and other ingredients. Cook it on a medium flame for about 30 minutes on a medium flame, stirring continuously. When the mixture becomes thick and leaves the sides, turn off the flame and pour the mixture on a greased plate. Cut the pieces in desired shape and garnish with sliced almonds and nuts.
5. Kalakand
- 2 litres Milk
- 4 Tbsp Sugar
- ½ Tbsp Ghee
- 1/4 teaspoon crushed Alum (Phitkari)
- Thinly sliced Pistachios
- Edible silver leaf (vark)
Take a large pan and boil the milk till it becomes slightly thick. Add the alum and mix constantly until the milk becomes grainy. When the moisture evaporates, add sugar and cook for 5 to 10 minutes or till the mixture becomes thick. Pour the mixture in a greased aluminium tray and level it. Sprinkle the sliced pistachios and after few hours garnish it with silver varq & cut into pieces (squares or diamonds).
6. Coconut Laddu
- 2 ½ cups shredded coconut
- 1 Tbsp Ghee
- Raisins (10 nos.)
- 1 tsp Vanilla Essence
- 1 cup Milkmaid or Condensed Milk
- ½ tsp Cardamom Powder
In a pan, add ghee and sauté raisins for two to four minutes. Keep aside. Take a separate pan, add 2 cups of shredded coconut and the condensed milk / milkmaid. Mix constantly till the mixture leaves the sides of the pan. Now, add sautéed raisins, cardamom powder & vanilla essence and mix well. Remove the pan from heat and make balls of the mixture. Then, roll the made balls in the remaining shredded coconut.
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