Popular Traditional Diwali Dishes - 10 Recipes You Must Try at Home in 2025

Diwali, the festival of lights, is not just about illuminating homes but also about indulging in a variety of traditional Diwali food that brings families together. The celebration is incomplete without preparing and enjoying traditional dishes for Diwali, which are passed down through generations. From Savory snacks to sweet delicacies, these Diwali dishes capture the essence of the festival. Whether you're hosting a Diwali party or simply enjoying the festival at home, these 10 traditional Diwali treats are a must-try to add flavour to your celebrations!

Here is a list of top 10 traditional Diwali foods that you must try during Diwali: 

1. Besan Ladoo 
2. Chakli 
3. Gujiya 
4. Gajar Ka Halwa
5. Namakpare 
6. Gulab Jamun
7. Rice Kheer
8. Paneer Tikka
9. Khaman Dhokla
10. Batata Vada

Traditional Food During Diwali 

• Besan Ladoo 

One of the most famous Diwali dishes is ladoo. While some people make Rava ladoo and sweet Boondi ladoo, Besan ladoo has a wide fan base across the country. Soft, sweet, and just amazing in every way, this Diwali delicacy makes the festive occasion sweeter, literally!

Be it children or adults, it is hard from them to stop them from reaching out to the Besan Ladoo jar and stuffing their mouth with one or two ladoos. Easy to make and a crowd pleaser, you must try making these ladoos using this simple recipe. 

Ingredients needed for making Besan Ladoo

• Besan or gram flour (2 cups)
• Ghee (1/2 cup)
• Powdered sugar (1 cup)
• Coarsely powdered almonds (1/4 cup)
• Cardamom powder (1/2 tea spoon)

Method for making Besan Ladoo

• In a pan, heat the ghee and roast the gram flour for about 5-7 minutes on medium flame. Keep stirring the flour and let it fry until you get a nice aroma coming from the flour. Turn off the heat and keep the flour aside and let it cool. 

• In a separate bowl, add the powdered sugar, cardamom powder, and the powdered almonds. Mix the ingredients together. 

• Now, in the same bowl, add the roasted flour and mix all the ingredients. Give it a good knead like to make a chapati-like dough and rub it between your palms until you get a nice dough with a crumbly texture. 

• Take a small portion of the mixture in your palms and give it the shape of a round ladoo.

• Garnish the ladoo with a whole almond, cashew, or pistachio.
   

• Chakli 

Talking about traditional food during Diwali, you cannot miss mentioning Chakli. In south, Chakli is called Murukku and is made of different ingredients than its counterpart from the north. 

Chakli may have different names but one thing is constant – it is utterly delicious and loved by everyone. Crispy, crunchy and totally binge-worthy, you can munch on chaklis anytime of the day. Best part is you can keep them stored in an air-tight container and keep having them as and when you like long after the Diwali festivities are over. 

Ingredients needed for making Chakli

• Rice flour (1 cup)
• Butter (1 tablespoon)
• Cumin seeds (1/2 teaspoon)
• Black sesame seeds (1/2 teaspoon)
• Salt (as per taste)
• Oil 

Method for making Chakli

• In a deep pan, boil one litre of water. Once the water starts boiling, add butter, cumin seeds, sesame seeds and salt

• Give it a stir and add the rice flour to the boiling water, and let the flour cook for about two to three minutes. Make sure to keep stirring the flour continuously. This is vital to prevent the flour from becoming thick and forming lumps. 

• Transfer the mixture in a wide pan or plate and let it cool for a few minutes. 

• Once the dough has cooled enough, knead the mixture to form a soft dough.

• Take a portion of the tough and place it in a chakli press and cover it tightly with a lid.

• Press out the swirls of chakli about 3 inches wide. 

• Heat oil in a frying pan with a deep bottom, and once the oil is hot, slowly insert the chakli swirls and let them fry on medium flame until they are golden brown and crisp on both sides. 
   

• Gujiya 

One of the most loved traditional Diwali dishes, it is impossible to think of Diwali without Gujiya. There are literally hundreds of varieties of Gujiyas around India, and all families have their own secret recipe. 

Crispy, crunchy, and sweet, Gujiyas are not just any ordinary food, they are love! A binge-worthy snack, you can have a Gujiya anytime of the day, but it is best enjoyed with a cup of tea. Also known as Karanji in certain parts of the country, Gujiyas can have different fillings depending on which part of the country you are in. But they all have one thing in common – they taste absolutely delicious! 

Ingredients needed for making Gujiya

• Khoya (400 grams)
• Semolina (100 grams)
• Ghee (two tablespoons)
• Sugar (300 grams)
• Cashew Nuts roughly chopped (100 grams)
• Raisin (50 grams)
• Desiccated and dry coconut (100 grams)
• Cardamom powder (10 grams)

Method for making Gujiya

• Heat ghee in a pan and roast the khoya for a few minutes until it starts to change colour.

• In the same pan, dry roast the semolina in the leftover ghee for a couple of minutes and keep it aside to cool.

• While the semolina is cooling, make the filling mixture. Mix together the coconut with the nuts, sugar and the cardamom powder. 

• Once the semolina is cooled, mix it with the khoya and make a dough. If needed, you can add some water to make a soft dough. 

• Take a small portion of the dough and roll it into small spheres. 

• Next roll the dough flat like making puris. 

• Place the flattened dough in the gujiya cast and place a spoonful of the filling on one side of the cast and apply water on the sides and close the cast. Take out the excess dough from the sides. 

• While you are making gujiya in the cast, heat some ghee in a frying pan and drop the gujiyas in it. Let them fry for a few minutes until they turn golden brown and crisp on both sides. 

• Voila! Your gujiyas are ready to savour. Keep the extra ones in an air-tight container and enjoy them for a few days after the festival is over. It stays good for 10-15 days.  
   

• Gajar Ka Halwa 

Gajar Ka Halwa may not be the typical traditional Diwali food but on a wintery Diwali evening, a cup of piping hot halwa would feel like a warm hug. Gajar ka Halwa is basically a slow-cooked pudding that is an integral part of the menu during special occasions and festivals. 

The dish is easy to make and requires only a few ingredients. Whether you are hosting a party at your place or having a game night, this dish would surely win everyone’s heart and set the mood right and elevate your festive spirits. 

Ingredients needed for making Gajar Ka Halwa

• Grated carrots (500 grams)
• Raisins (20 grams)
• Cashews (25 grams)
• Condensed milk (250-300 grams)
• Ghee (2 tablespoons)
• Milk (2 cups)
• Saffron (5-10 strands)
• Sugar (200 grams)

Method for making Gajar Ka Halwa

• Take the milk in a bowl and put the saffron strands in it and leave it aside for some time. 

• Once the milk colour changes, place it on the stove and add the grated carrots in it. 

• Bring the milk to boil and let the carrot absorb the milk completely. Make sure to heat the milk on a slow flame and let it boil for a few minutes. 

• Now add the dry fruits and give the mixture a good mix. 

• Once the milk is fully absorbed, add the condensed milk and ghee and mix it again. Keep heating for a couple of minutes more. 

• Remove the halwa from the stove, add raisins and other nuts you want on top for garnish and serve the delicious halwa hot.

• You can also have the halwa cold. If you prefer the colder version, after you switch off the heat, keep it aside to cool down completely and then refrigerate it for 3-4 hours. 
   

• Namakpare 

Diwali celebrations are not just about gorging on sweets all day, but also snacking on delicious goodies like Namakpare. It is one of the Diwali traditional dishes that almost every family makes during the festival of lights. 

Namakpare is also known as Nimki in certain parts of the country and is a perfect delight to make your teatime better. This binge-worthy snack is easy to make and is perfect to munch during the Diwali game nights. 

Ingredients needed for making Namakpare

• Wheat flour (1 cup)
• Powered black pepper (1 teaspoon)
• Asafoetida (1/4 teaspoon)
• Ghee (1 tablespoon)
• Oil (1 cup)
• Salt (as required)

Method for making Namakpare

• First and foremost, sieve the flour on a large tray. Add salt, pepper powder, and asafoetida to it and mix all the ingredients well. You can also add carom seeds to it (optional). 

• Now make a smooth and soft dough by adding water to the mixture. Mix it well and rub it with your hands. If you want your namakpare to have a hint of spice, you can add some red chilli powder. 

• Once the dough is ready, add some ghee and knead it again to let the ghee permeate through the dough. 

• Make small balls of the dough and roll it out flat like you roll chapati. With a cutter or knife, cut the dough into medium-sized strips or into diamond shaped pieces and keep them aside.

• Heat oil in a pan and fry the namakpare until they become crispy and crunchy on both sides. 

• Place the fried namakpare on a tissue paper to drain the excess oil and enjoy the delicious snack with your evening tea or coffee. 

Gulab Jamun

Gulab Jamun is one of the most cherished traditional Diwali treats. These soft, melt-in-your-mouth dumplings, made from khoya and soaked in sugar syrup, are a must-have dessert during Diwali. Their rich flavour and syrupy goodness make them a favourite at festive celebrations.

How to Make Gulab Jamun:

Ingredients:

• 1 cup khoya (mawa)
• 2 tablespoons all-purpose flour (maida)
• 1/4 teaspoon baking powder
• 1 tablespoon ghee
• Milk, as needed (to make the dough)
• Oil or ghee, for frying

For the sugar syrup:

• 2 cups sugar
• 2 cups water
• 1/2 teaspoon cardamom powder
• A few saffron strands (optional)
• 1 teaspoon rose water (optional)

Instructions:

• Prepare the dough: Mix khoya, flour, baking powder, and ghee in a bowl. Add a little milk to form a smooth dough. Shape the dough into small, smooth balls.
• Prepare the sugar syrup: In a pan, dissolve sugar in water and simmer until slightly thick. Add cardamom powder, saffron, and rose water for extra flavour.
• Fry the Gulab Jamun: Heat oil or ghee in a pan. Fry the dough balls on low heat until golden brown. Remove and drain on a paper towel.
• Soak in syrup: Add the fried Gulab Jamuns to the warm sugar syrup and let them soak for at least 30 minutes before serving.

Best Served With:

Gulab Jamun is best enjoyed warm, soaked in syrup, and can be served with vanilla ice cream for a delicious fusion. These delectable traditional Diwali treats also pair well with other festive sweets like Jalebi or Kaju Katli.

Rice Kheer:

Rice Kheer is a classic, rich dessert that holds a special place in the lineup of Diwali dishes. Made from rice, milk, and sugar, this creamy pudding is flavoured with cardamom and garnished with nuts. It’s a popular choice for festivals and celebrations, offering a comforting and sweet end to any Diwali feast.

How to Make Rice Kheer

Ingredients:

• 1/2 cup basmati rice (soaked for 30 minutes)
• 1 litter full-fat milk
• 1/2 cup sugar
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped almonds and pistachios
• 2 tablespoons raisins
• A pinch of saffron (optional)

Instructions:

• Cook the rice: Drain the soaked rice and add it to a pot with milk. Cook on low heat, stirring occasionally, until the rice is soft and the milk thickens (about 40-45 minutes).
• Add flavouring: Stir in sugar, cardamom powder, and saffron. Cook for another 10 minutes, allowing the flavours to blend.
• Garnish: Add chopped nuts and raisins. Simmer for a few more minutes before removing from heat.

Best Served With:

Rice Kheer is best served warm or chilled, depending on your preference. It pairs wonderfully with crispy treats like Namakpare or Savory Diwali snacks. This traditional dessert also complements other Diwali dishes such as Gulab Jamun or Besan Ladoo, creating the perfect festive spread!

Paneer Tikka

Paneer Tikka is a popular and mouthwatering appetizer often included in Diwali dishes. Marinated in spiced yogurt and grilled to perfection, this dish offers a smoky, rich flavour that makes it an ideal starter for festive gatherings. Its combination of spices and the creamy texture of paneer makes it a crowd-pleaser.

How to Make Paneer Tikka:

Ingredients:

• 250 grams paneer (cubed)
• 1/2 cup yogurt (thick)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1 tablespoon lemon juice
• 1 tablespoon oil
• Salt to taste
• Sliced onions, bell peppers, and tomatoes (for skewering)
• Wooden or metal skewers

Instructions:

• Prepare the marinade: In a bowl, mix yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, cumin powder, lemon juice, oil, and salt.
• Marinate the paneer: Add paneer cubes to the marinade and coat well. Also, marinate the vegetables (onions, bell peppers, tomatoes) for added flavour. Let it rest for 30 minutes.
• Grill the paneer: Skewer the paneer cubes alternating with the vegetables. Grill or roast the skewers in a preheated oven at 180°C (or grill on a stovetop) until golden and slightly charred (about 10-15 minutes). Baste with oil or butter while grilling.

Best Served With:

Paneer Tikka is best served with mint chutney and lemon wedges for an extra burst of flavour. Pair this smoky, spicy appetizer with a cool glass of lassi or alongside other Diwali dishes like samosas or pakoras for a delicious and balanced festive platter!

Khaman Dhokla

Khaman Dhokla is a Savory, steamed snack that is light, fluffy, and full of flavour, making it a beloved part of traditional Diwali food. Originating from Gujarat, this dish is made from gram flour (besan) and is perfect for serving during Diwali celebrations as a healthy and delicious option.

How to Make Khaman Dhokla:

Ingredients:

• 1 cup gram flour (besan)
• 1 tablespoon semolina (optional, for extra sponginess)
• 1 teaspoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon ginger-green chili paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon Eno fruit salt
• Salt to taste
• 1 cup water

For tempering:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 1-2 green chilies (slit)
• A pinch of asafoetida (hing)
• Fresh coriander and grated coconut for garnish

Instructions:

• Prepare the batter: In a bowl, mix gram flour, semolina, lemon juice, sugar, ginger-chili paste, turmeric powder, and salt. Gradually add water to form a smooth batter. Add Eno fruit salt just before steaming and mix well.
• Steam the Dhokla: Pour the batter into a greased steaming tray and steam for 15-20 minutes until a toothpick comes out clean. Allow it to cool slightly and cut into squares.
• Tempering: Heat oil in a pan, add mustard seeds, sesame seeds, asafoetida, and green chilies. Pour this tempering over the steamed dhokla.
• Garnish: Sprinkle fresh coriander and grated coconut for added flavour.

Best Served With:

Khaman Dhokla is best served with green chutney or tamarind chutney. This Savory snack pairs wonderfully with a cup of hot tea and complements other traditional Diwali dishes like Chakli or Namakpare for a perfect festive spread.

Batata Vada

Batata Vada is a popular and delicious street food from Maharashtra that’s also enjoyed as part of Diwali food celebrations. These spiced mashed potato balls are coated in gram flour batter and deep-fried to golden perfection, offering a crispy exterior with a soft, flavourful filling. Batata Vada is a must-have snack for Diwali festivities!

How to Make Batata Vada:

Ingredients:

• 4 large potatoes (boiled and mashed)
• 1 teaspoon mustard seeds
• 1 tablespoon ginger-garlic paste
• 2 green chilies (chopped)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• A pinch of asafoetida (hing)
• Salt to taste
• 2 tablespoons oil
• Fresh coriander (chopped)

For the batter:

• 1 cup gram flour (besan)
• 1/4 teaspoon turmeric powder
• A pinch of baking soda
• Salt to taste
• Water, as needed
• Oil, for deep frying

Instructions:

• Prepare the filling: Heat oil in a pan, add mustard seeds and asafoetida. Add ginger-garlic paste and green chilies. Sauté for a minute, then add turmeric, red chili powder, and salt. Mix in the mashed potatoes and chopped coriander. Let the mixture cool and shape it into small balls.
• Prepare the batter: In a bowl, mix gram flour, turmeric, baking soda, and salt. Gradually add water to form a thick batter.
• Fry the Batata Vadas: Dip each potato ball into the batter, ensuring it’s coated well. Deep fry in hot oil until golden and crispy. Drain on paper towels.

Best Served With:

Batata Vada is best enjoyed with spicy green chutney or tangy tamarind chutney. It pairs perfectly with a hot cup of masala chai, making it a fantastic addition to any Diwali food platter, alongside other snacks like Samosa and Kachori!

Diwali, the festival of lights, is a time to celebrate with loved ones, and sharing traditional Diwali food is a key part of the festivities. From Savory snacks to indulgent sweets, the variety of Diwali dishes highlights India's rich culinary traditions. Preparing these traditional dishes for Diwali honours age-old customs while making celebrations extra special. These traditional Diwali treats not only bring families together but also create moments of joy. As you plan for Diwali in 2025, make sure to include these must-try dishes in your festive spread! Also, you can enjoy these traditional Diwali dishes at Club Mahindra restaurants, leaving you wanting more. 

FAQ:

Khaman Dhokla is the food of which state?

Khaman Dhokla is a well-loved snack that originated in Gujarat, India. This light and fluffy dish, made from fermented gram flour, is enjoyed not only as a snack but also during festive occasions like Diwali. Its Savory, spongy texture and mild spices make it a favourite across the country.

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As the festival of lights brightens your homes, these traditional Diwali delicacies promise to delight your taste buds and hearts. From the sweet Besan Ladoos to the savoury crunch of Namakpare, each recipe offers a taste of India's rich culinary heritage. Embrace the festive spirit by trying these irresistible treats and add a homemade touch to your Diwali celebrations.