The Ever-Present Ladoo
Arguably the most iconic Indian sweet, the ladoo is a quintessential part of any celebration, especially Diwali. These sphere-shaped delights are made from various ingredients, with each type offering a unique experience. Besan Ladoo, made from roasted
gram flour, ghee, and sugar, has a nutty, aromatic flavour that melts in your mouth. Motichoor Ladoo consists of tiny, deep-fried balls of gram flour batter (boondi) soaked in sugar syrup and rolled together, often with nuts or seeds. Offering ladoos is also tied to mythology, as they are considered a favourite of Lord Ganesha, with the belief that they bring blessings and happiness.
Kaju Katli: The Slice of Luxury
Elegant and exquisitely simple, Kaju Katli is often called the 'king of sweets'. This diamond-shaped fudge is made from a smooth paste of cashew nuts cooked with sugar, rolled thin, and traditionally decorated with edible silver leaf. While cashews were introduced to India by Portuguese traders, the technique for making this sweet was perfected over centuries, turning it into a symbol of premium gifting during Diwali. Its restrained, creamy flavour makes it a favourite that appears in countless festive gift boxes exchanged between family and friends.
Gujiya: The Festive Pastry
In North India, Diwali is incomplete without Gujiyas. These are sweet, crescent-shaped pastries that are deep-fried to a golden crisp. The outer shell, made of flour, is filled with a rich mixture of khoya (thickened milk solids), sweetened coconut, and a generous amount of chopped nuts like almonds and pistachios. Known as Karanji in Maharashtra and having similar variations across the country, preparing these is often a communal family activity, marking the start of the festive season.
Mysore Pak: The Southern Gem
Hailing from the royal kitchens of Mysore in Karnataka, Mysore Pak is a rich, decadent sweet with a texture that can range from fudgy and soft to porous and crispy, depending on the preparation. Made from a generous amount of ghee, gram flour, and sugar, this sweet is famous for its melt-in-the-mouth quality. While it's a staple in South India, its fame has spread nationwide, making it a beloved treat during Diwali.
The Savoury Break: Chakli and Murukku
Diwali isn't just about sweets; savoury snacks, or 'namkeen', are crucial for balancing the palate. Chakli, also known as Murukku in South India, is a top contender. This crunchy, spiral-shaped snack is made from a dough of rice flour, gram flour, and spices before being deep-fried. The name Murukku means 'twisted' in Tamil, which perfectly describes its distinctive shape. It provides a much-needed spicy and salty crunch amidst the overwhelming sweetness of the festival.
Shankarpali: The Diamond Delight
A popular snack in Maharashtra and Gujarat, Shankarpali (or Shakkarpara) are crispy, diamond-shaped biscuits that come in both sweet and savoury versions. The sweet version is made from a simple dough of flour, ghee, milk, and sugar, which is then deep-fried until golden and crunchy. The savoury kind incorporates spices for a different flavour profile. Shankarpali is a perfect tea-time snack during the extended festive period, enjoyed for its long shelf life and addictive crunch.
Jalebi: The Syrupy Spiral
A treat for the eyes and the palate, Jalebi is a bright orange spiral made from a fermented batter of flour, which is deep-fried and then soaked in a warm, saffron-infused sugar syrup. The result is a snack that is crispy on the outside while being chewy and filled with syrup on the inside. Though its origins trace back to Iran, Jalebi has become an inseparable part of Indian celebrations. Often enjoyed warm, it's a festive indulgence that lights up Diwali gatherings across the country.
