Diwali sweets recipes

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Old 03-Nov-2010
Diwali sweets recipes

Diwali is a festival not just for lights, lamps and firecrackers, but for some mouth-watering delights as well. Each region of India has its own traditional variety of sweets and cuisines made specifically for this festival. So, for dining pleasure there are some sweets recipes from the different states of India. It is a way of spreading joy and goodwill among both the givers and the receivers of these delights. Post Your Diwali Sweets recipes here

1) Shrikhand

(Sweetened yogurt with saffron)
Serves 6-8
2½ cups plain yogurt (20 fl. oz.)
1 Tbsp warm milk
¼ tsp saffron
¼ tsp elaichi (cardamom) powder
½ cup sugar
2 tbsp raw pistachio nuts, skinned and chopped

1. Put the yogurt in a muslin bag and hand it up for 4-5 hours to drain whey. Soak saffron in milk for 30 minutes. Whisk the drained yogurt, sugar, saffron milk, and cardamom together until the mixture is smooth and creamy. Put in a dish and chill until set. Garnish with the nuts.

Old 03-Nov-2010
Re: Diwali sweets recipes


Serves 6-8


1 lb. Ricotta cheese
1 cup sugar
1 tsp. cardamom powder*


1. Knead cheese into a fine, smooth paste. In a wok over low heat, cook cheese and sugar, stirring continuously. When sugar has melted and cheese starts leaving sides add cardamom powder.
2. Remove from heat. While still warm, divide into 25-30 portions. Mold each portion into desired shape. Serve at room temperature.

Old 03-Nov-2010
Re: Diwali sweets recipes

Kheer Mohan
(Stuffed cheese balls)


Makes about 20 balls
Paneer** of 1 gallon milk
½ cup khoya** ?
½ cup mixed nuts, crushed (almonds, pistachio, cashews and currants)
seeds of 2 cardamoms, crushed

4 cups sugar
4 cup water
4 strings of saffron* seeds of 2 cardamoms*


1. For filling mix khoya, crushed nuts and cardamoms. Set aside.
2. Divide paneer into 20 equal portions. Shape into balls. Make a well in the center of cheese ball and fill with ½ tsp of filling. Close well opening with surrounding paneer. Balls should be smooth. Repeat the above process until all the cheese and filling are used up.
3. Make syrup by bringing all the syrup ingredients to boil, in a large saucepan. Boil for 12 minutes on medium heat. Put cheese balls into syrup. Cover and lower heat and simmer for 15 minutes. Cool.
4. Serve at room temperature.

Old 03-Nov-2010
Re: Diwali sweets recipes

Gul Gulay

(Fried Indian Donuts)
Makes 30 balls
2 cups sugar
1 ¼ cups water
juice of 2 lemon
¼ cup baking soda
1 ripe banana-optional
2 cups all purpose flour
oil for frying


1. In a medium saucepan bring sugar and water to a boil. Add lemon juice and continue boiling for about 7 minutes. Dissolve baking soda in 2 Tbsp sugar syrup. Set aside.
2. In a large bowl sieve flour. To flour add liquid baking soda. Stir 2 cup of syrup at a time into flour. Mix well in between. Continue until a thick batter is formed. (If banana is being used mash and add to batter). Set aside for 1 hour.
3. Heat oil in wok. Fry by dropping tablespoonfuls of batter into hot oil. Remove with slotted spoon. Drain on a paper towel.
Serve hot.

Old 03-Nov-2010
Re: Diwali sweets recipes



150 gms wheat flour
150 gms ghee
150 sugar
3 tsp milk
1 tsp cardomom powder

Melt the ghee and add wheat flour and fry till golden brown and keep seperately. And add sugar and cardomom powder and mix well and sprinkle milk and form tight fist shaped pinnies.

Old 03-Nov-2010
Re: Diwali sweets recipes

Tasty Mava Burfi


250 gm Khoya
150 gm Powdered sugar
1/2 tsp Cardamom powder
1 edible Silver foil

Method :

1.In a saucepan, mix the khoya with sugar and saute over low heat until the mixture turns to very soft lump.
2.Place the mixture on a working board and roll with a rolling pin to 1/2 inch thickness.
3.Allow to cool for 5 minutes and spread the silver foil on the mixture.
4.Cut into the mixture into desired shapes and size.

Old 03-Nov-2010
Re: Diwali sweets recipes


500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.

Method : Mix the six tablespoons of oil with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough.
Set aside and cover with a damp cloth. Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool, roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up. Store for use in an airtight glass jar.

Old 03-Nov-2010
Re: Diwali sweets recipes

Besan ke ladoo

½ cup ghee
2 cups of besan
1 cup powdered sugar
1/4 cup chopped almonds & raisins
1/2 tsp powdered cardamom

1) Keep the kadhai on low heat.
2) Mix the besan and ghee in the kadhai and stirconstantly to avoid lumps.
3) Once slightly brown, allow to cool.
4) Add cardamom and sugar and mix thoroughly.
5) Make small balls of the mixture and serve.

Old 03-Nov-2010
Re: Diwali sweets recipes

Shakkar para

1 cup maida
1/4 cup fine sooji
2 tblsp oil
1/2 cup water

For syrup
3/4 cup sugar
1/2 cup water
1/2 tsp coarsely grounded cardamom
3 tbsp coconut powder


For the syrup
Put the water and sugar in a saucepan and bring to a boil. Continue stirring. Heat the syrup till its about half thread consistency. Add cardamom to the syrup and mix it well.

For the paras
1) Take maida, sooji and oil and make a stiff dough adding water slowly as needed. Cover the dough and keep aside for 15 minutes or more.
2) Make a big chapatti of the dough and prick it with a knife or fork so that they don't puff while frying.
3) Cut the dough into several small one-inch squares (paras).
4) Heat oil in a kadhai and fry the paras till golden brown in colour. Allow them to come to room temperature and make sure they are crisp.
5) Put all the paras into the syrup and mix but make sure all of them are coated with syrup.

Old 03-Nov-2010
Re: Diwali sweets recipes

Kaju Burfi

  • 3 cups Cashew powder
  • 2 cups Sugar
  • 0.5-cup Water
  • Silver foil

  • Make sugar syrup of almost 2 thread consistency.
  • Then dissolve cashew powder in the solution and make the whole solution thick.
  • Then spread it on the plate and put some silver foil.
  • Then cut barfi into pieces.

Old 03-Nov-2010
Re: Diwali sweets recipes

Five Ingredient Burfi

This special burfi is prepared with a combination of besan, maida, pure ghee, sugar, fresh grated coconut, and milk.


Maida- 2 cup
Besan- 2 cup
Grated Coconut- 2 cup
Milk – 2 cup
Sugar – 2 cup

Ghee- 1 cup


Combine all the ingredients together in a heavy bottom on a medium flame. Stir the entire mix for 30 minutes. Switch off the flame once the mixture is thick and does not stick to the pan. It has to roll along with the spatul
a. Remove and add to a greased plate.

Once cooled make into squares and enjoy!

Old 03-Nov-2010
Re: Diwali sweets recipes

Ras Malai

4 cups milk
1cup of sugar
1 1/2 tbs baking powder
1 1/2 tbs vegetable oil
1 1/2 tbs maida
1 egg
ilaichi powder

1 cup nido milk powder

mix nido milk powder plus egg add maida ,baking powder and oil to it
make round balls flatten then a lill bit in the center
add milk and sugar let it come to a boill
now add ur milk balls
let it come to boil again reduce the heat do it three times and then cover it switch off the gas .
makes around 20 ras malais!!!! add the pista n ilaichi power n serve chilled!!!!!

Old 03-Nov-2010
Re: Diwali sweets recipes


1/2 kg maida.
750 gm sugar.
1/2 ltr.milk.
1 cup grated coconut.
6 bananas.
25gm dry fruits.
5-6 ilaichi.
1 ltr. Refined oil.

1 Boil the milk and stir it till it becomes thick. Then cool it.
2 In the milk add maida, sugar, dryfruits , coconut and ilaichi powder .Stir it till it becomes a paste.
3 Make banana paste and add it into the maida paste.
4 Hot oil in a pan. Make round shaped balls of the paste.
5 F ry these till they turn red.

Old 03-Nov-2010
Re: Diwali sweets recipes

Paneer jamun


· Paneer - 250 g
· Milk gova (khoya) without sweet - 200 g
· Maida flour - ½ cup
· Baking pwd - a pinch
· Sugar - 2 cup
· Cardamom pwd - 1 tsp
· Ghee - 2 tbsp
· Oil to fry


1. Grate paneer to fine pieces.
2. To this add, maida flour, milk gova, baking pwd and ghee.
3. Mix all together to fine smooth dough.
4. Make lemon sized balls of it.
5. Heat oil in a fry pan, transfer the jamun balls in hot oil.
6. Fry to golden in medium flame.
7. Yummy…! Paneer jamun ready to be soaked in sugar syrup.

To prepare sugar syrup:
1. Take sugar in a wide bowl.
2. Add water to it, such that sugar is just immersed in water.
3. Allow to boil with continuous stirring in low flame.
4. Once the sugar syrup turns oily, turn off the flame.
5. To this add cardamom pwd and mix well.
6. Now add the hot jamun balls and allow to soak for 30 mins.
7. Delicious, lipsmacking paneer jamun ready to relish…!

Old 03-Nov-2010
Re: Diwali sweets recipes

Coconut Laddu


1. Grated Coconut - 1 cup
2. Shredded Jaggery - 1 cup
3. Cardamon Powder - 1 tsp
4. Chopped Cashew's - 3 tbsp's
5. Chopped Almond's - 2 tbsp's
6. Raisin's - 1 tbsp


In a Thick Bottomed Pan or in a Kadaai, add the Grated Coconut and Jaggery and keep stirring, till the Jaggery melt's and starts sticking to the coconut. Add the Cardamon Powder and Mix well.

Keep stirring on slow flame for about 5 minute's, till the coconut Jaggery mix starts sticking to the kadaai and slightly get browned.

Remove from the flame, when the coconut-jaggey mix, sticks to the Pan and add all the dry
fruits, Cashew's, almond's, and Raisin's. Chopped Dates will also be a great addition.

Cool them for 2 minute's. apply oil on your palm and start shaping the coconut-jaggery mix into ball's. if its too hot, wait till the heat is bearable by your palms and start shaping them into balls.

You can have it instant or allow them to set for about 5-6 hrs. it gets firm and tastes good too.

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