Diwali is undoubtedly one of the biggest festivals in India. The sound of its celebrations reverberates throughout the country. Fondly known as ‘the festival of lights’, Diwali lights up the homes and hearts of every single Indian. 

The festival signifies the victory of good over evil and although the celebrations vary in different states, Diwali is all about sharing gifts and spending time with loved ones. Another common thing about Diwali you may find across the country is families making traditional Diwali food.

In India, a special meal is an integral part of any special occasion, right? Diwali is no exception. In fact, during this festival, families make many delicious traditional dishes for Diwali. And in this blog, we give you recipes of the five Diwali famous dishes that you can try making at home.

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. 

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.

  • Food

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