Sweets and Snacks Recipes For Diwali


Diwali is a five-day festival in many regions of India. Dhanteras (celebrated in Northern and Western part of India) starts off the five-day festival. Narak Chaturdasi is the second day of festivities and is also called Choti Diwali. The third day is the main festive day. The day after Diwali is celebrated as Padwa. The last day of the festival is called Bhai dooj. On this festive occasion, Hindu, Jain, and Sikh communities also mark charitable causes, kindness, and for peace. For example, at the international border, every year on Diwali, Indian forces approach Pakistani forces and offer traditional Indian sweets on the occasion of Diwali. The Pakistani soldiers anticipating the gesture, return the goodwill with an assortment of Pakistani sweets.

A profusion of traditional goodies means the festival of lights might almost be called the festival of sweets. Indian sweetmeats, known as “mithai” are a cross between snack, dessert, and confectionery.
Diwali is perhaps the most beautiful of Hindu festivals in India. Diwali signifies the victory of good over evil. It is celebrated to mark the return of Lord Rama to Ayodhya after defeating Ravana, the king of Lanka. Also Goddess of wealth, Lakshmi is worshipped in every household. Variety of food is cooked, relished and gifted to near and dear ones. People light candles and oil lamps in their homes and offices.

Here we have collected few Diwali special food recipes to make your celebrations all the more tempting.

1) Gujiya

Preparation Time: 15 minutes

Cooking Time: 40 minutes



  • All purpose flour- 2 cups
  • Khoya(mawa)- 250 gms
  • Ghee- 4 tbsp
  • Powdered sugar- 1cup
  • Chopped almonds-1 tbsp
  • Chopped cashew nuts-1 tbsp
  • Raisins- 1 tbsp
  • Dry coconut powder- 1 tbsp
  • Cardamom powder-1 tsp
  • Refine oil- for frying


  1. For the dough, sieve all purpose flour and add ghee. Rub ghee into all purpose flour and mix well.
  2. Add sufficient water and knead into a soft dough. Cover the dough with a wet cloth and rest it for 15-20 minutes.
  3. For the filling, dry roast khoya in a pan until it turns light brown color.
  4. Add chopped almonds, chopped cashew nuts, raisins and cardamom powder.Mix all the ingredients together.fry  for another 2-3 minutes and remove from heat and let it cool. Divide the khoya mixture into 12 equal portions.
  5. When the khoya mixture cools down add powdered sugar to it and mix well.
  6. For making Gujiya, knead the dough once again and divide into 14 equal balls.
  7. Roll each ball into a 6” diameter circle.
  8. Place one portion of filling in the center. Wet the edges and seal with your fingers. Twist the edges inward to seal the round. You can also use gujiya molds to seal gujiya. Repeat the process with the rest of dough.
  9. Heat oil in a deep pan.fry all the gujiyas at low flame from both the sides till golden brown.

2) Gulab jamun

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 15


  • All purpose flour-3 tbsp
  • Unsweetened khoya(mawa)- 1 cup
  • paneer- ½ cup
  • Sugar- 1 ½ cups
  • Water- 1 ½ cups
  • Cardamom powder-1/3 tsp
  • Saffron a few strands
  • Refined oil- for  frying


  1. Take khoya and paneer in a bowl and crumble with your hand.
  2. Add all purpose flour in khoya and paneer mixture. Mix them gently.
  3. Knead all of them together. If required add a few spoons of milk to knead a soft dough without any cracks. Keep aside for 10 minutes.
  4. For the syrup, add  1 ½  cups sugar and 1 ½ cups water in a pan. Bring to a boil. Let it simmer until the syrup reaches one string consistency.
  5.  Add cardamom powder and mix well. Keep aside.
  6. Knead the dough once again. Divide it into 15 equal portions and make smooth balls.
  7. Heat oil in a pan. Add the prepared balls into the oil and deep fry them until golden brown in color.
  8. Drain on an absorbent paper. Let them cool for some time.

3) Lavang Lata

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Serves: 12 pieces


For the dough

  • All-purpose flour- 1cup
  • Ghee-1 ½   tbsp

For the filling

  • Khoya- ½ cup
  • Cardamom powder- ½ tsp
  • Chopped almonds- 1 tbsp
  • Chopped pistachios- 1 tbsp
  • Chopped cashew nuts- 1 tbsp
  • Powdered sugar- 1tbsp
  • A few strands of saffron

For the sugar syrup

  • Sugar-1 cup
  • Water- 1 ½ cups
  • Cardamom powder- ¼ tsp
  • Lemon juice- ½ tsp

Other ingredients

  • Cloves(lavang)
  • Oil for deep frying


  1. For the filling, mix khoya, sugar, chopped almond, pistachios, cashew nuts, saffron and cardamom powder together. Divide the mixture into equal portions.
  2. For the dough, sieve all purpose flour and add ghee. Mix well.
  3. Add sufficient water and knead into stiff dough. Rest the dough for 15-20 minutes.
  4. For the syrup, add  1 cup sugar and 1 ½ cups water in a pan. Bring to a boil. Let it simmer until the syrup reaches one string consistency.
  5.  Add cardamom powder and lemon juice. Mix well and keep aside.
  6. For making Lavang lata, divide the dough into equal portions. Roll into a 4” diameter circle.
  7. Add a portion of the filling in the center. Fold them into a square( Bring both the sides together and overlap it. Now bring the other two sides together and overlap it). Put the cloves in the center so that the filling will not open while frying.
  8. Heat oil in a deep pan. Slowly put the lavang latika inside the oil. Deep fry on low-medium until they turn golden brown.
  9. Drain on an absorbent paper.
  10. Soak the fried lavang latika in warm sugar syrup. Let them sit for 4-5 minutes.
  11. Remove the lavang latika from the sugar syrup and place them on a serving plate.
  12. Garnish with dry coconut and finely chopped pistachios.Serve warm.

4) Malpua

Preparation Time:15 minutes
Cooking Time:25 minutes

  • All purpose flour- 1 ½ cup
  • Unsweetened Khoya- 5 tbsp
  • Ghee for frying
  • Curd-4 tbsp
  • Milk -3/4 cup
  • Cardamom powder-1/2 tsp
  • Fennel powder- 1 ½ tsp
  • Sliced Pistachios(pista) for garnishing
  • Sugar-1 cup
  • Water-1/2 cup


  1. In a bowl take all purpose flour, cardamom powder, and fennel powder. Mix all the ingredients.
  2. Add khoya, curd, and ¾ cup milk. Make a smooth batter of pouring consistency. Keep the batter aside for 30 minutes.
  3. Add 1 cup sugar to ½ cup water and bring to a boil. Let it simmer until the syrup is about half thread consistency( simmer for  5-6 minutes). Remove from heat.
  4. Add cardamom powder to the syrup and keep aside.
  5. Heat ghee in a flat frying pan.pour 1 tablespoon batter into the pan and spread to 2”circle.
  6. Fry the malpuas until they turn golden brown on both sides.
  7. Drain them on an absorbent paper and immediately place them in the warm sugar syrup.let them sit for 1 or 2 minutes.
  8. Remove the malpuas from the sugar syrup and place them on a serving plate.
  9. Garnish with chopped pistachios.

5) Namak Pare

Preparation Time: 15 minutes

Cooking Time:  25-30 minutes

Serves: 7-8


  • All purpose flour (Maida)-1 cup
  • Wheat flour-1 cup
  • Semolina(Sooji)- ½ cup
  • Carom seeds(Ajwain)- 1 tsp
  • Black pepper powder- ¼ tsp
  • Baking soda- ¼ tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Oil for deep frying
  • Water- ¼ to 3/4 cup


  1. Sieve all purpose flour, wheat flour, baking soda, and salt together.
  2. Add black pepper powder, carom seeds and 2 tbsp oil. Mix the flour mixture.
  3. Add a little water at a time and knead to a stiff dough. Set the dough aside for 15-20 minutes.
  4. After 15-20 minutes, Knead the dough again for a minute.
  5. Make medium size balls from the dough and roll them into a 10” diameter circle.
  6. Heat oil in a deep pan for frying.
  7. Now, make criss-cross patterns on the rolled dough or cut into the desired shape using a sharp knife.
  8. Deep fry the criss-cross pieces on medium heat till crisp and golden brown.
  9. Drain the namak pare on absorbent paper. Set aside to cool.
  10. Store namak pare in an airtight container.

6) Mini Samosa

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 16 pieces


For the dough

  • Maida(All purpose flour)-1 ½ cup
  • Clarified butter(Ghee)- ¼ cup
  • Salt to taste

For the filling

  • Mung dal(dhuli)- ½ cup
  • Chopped cashew nuts – 1 tbsp
  • Raisins-1 tbsp
  • Oil- 2 tbsp
  • Asafetida(Hing) –  2 pinches
  • Cumin seeds-1/4 tsp
  • Coriander powder- 1 tsp
  • Fennel(Sauf) powder- 1 tbsp
  • Green chilli-2
  • Ginger- 1-inch piece
  • Red chili powder- ¼ tsp
  • Garam masala- ¼ tsp
  • Dry mango(amchur powder)-1 tsp
  • Salt to taste
  • Oil- for deep frying


For the filling

  1. Clean and soak moong dal for 2 hours.
  2. Drain and grind soaked moong dal with green chili and ginger. Grind to a coarse paste.
  3. Heat 2 tbsp oil a non-stick pan.
  4. Add asafetida and cumin seeds. Allow the seeds to splutter.
  5. Add moong dal paste and fry for 5-6 minutes.
  6. Add coriander powder, fennel powder, red chili powder, dry mango powder and salt to taste.
  7. Mix all the spices and fry till the mixture turns golden brown.
  8. Add chopped cashew nuts and raisins and mix well.
  9. Remove from fire.

for preparing the dough:

  1. Sieve refined flour and salt.
  2. Add ghee and mix it well.
  3. Add lukewarm water and knead into a stiff dough. Set the dough aside for 30 minutes.

for making mini Samosa:

  1. Knead the dough again for a minute.
  2. Make small size balls from the dough and roll them into a 4” diameter circle.
  3. Cut them into 2 equal halves like a semi-circle.
  4. Now take one semi circle. Apply water on the edges and fold it like a cone.
  5. Place 1 tbsp of filling in the cone and seal from above.
  6. Fill all the cones and set aside.
  7. Heat oil in a deep pan. Deep fry on medium till light golden brown.
  8. Drain on absorbent paper. Set aside to cool.
  9. Serve with your favorite chutney.You can store mini samosas in an airtight container.

7) Nariyal Magaz Barfi

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Serves: 14 pieces


Melon seeds- 1/2 cup
Grated coconut- 1 1/2 cups
Sugar- 1 1/2 cups
Water- 1 cup


Heat a pan.Add grated coconut and saute for 4-5 minutes on a low flame. Keep aside.

Add melon seeds in the pan and saute for 3-4 minutes.

Add 1 ½ cups sugar and 1 cup water in a pan. Bring to a boil. Let it simmer until the syrup reaches two string consistency.
Add grated coconut and melon seeds in the syrup.Mix well.

Pour the mixture into a greased tray.
When it cools cut into small cubes.


8) Dates Laddu

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 15 pieces


Deseeded Dates- 1 cup
Grated coconut- 1 cup
Cashew nut- 12-15 pieces
Almonds- 10 pieces
Raisins-10-12 pieces
Cardamom Powder- 1/4 tsp
Poppy seeds-1 tbsp
Ghee- 1 tbsp


Finely chop dates, cashew nuts, and almonds.
Heat ghee in a pan. add finely chopped dates and fry for 4-5 minutes.
Add chopped cashew nuts and almonds.fry for another 2 minutes.
Add grated coconut, poppy seeds, cardamom powder, and raisins. Mix well and switch off the stove.
Let the mixture cool for some time. After that divide it into 14-15 equal portions and roll them.
Once they are cooled completely, store them in an airtight container.

This post is in collaboration with  Diwali Blog Train #DiwaliBlogging were 16 Bloggers will share Diwali related posts. Do check them below:

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Please check out the following blogs:

Papri : www.throughmypinkwindow.com

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