Diwali is a time of joy, light, and indulgent treats. But the festive rush can be overwhelming. The secret to a relaxed celebration? Preparing delicious homemade sweets in advance, so you can spend more time with loved ones.
The Golden Rules of Storing Sweets
Before you start cooking, remember
a few key storage principles that apply to nearly all homemade sweets. First, always let your creations cool completely to room temperature before packing them away; trapping steam creates moisture, which is the enemy of freshness. Second, invest in good quality airtight containers, preferably glass or stainless steel, as they protect against air and moisture better than plastic. Finally, store each type of sweet in a separate container to prevent their distinct flavours and aromas from mixing. Dry sweets are best kept in a cool, dark place, while milk-based or syrupy sweets generally require refrigeration.
Besan Ladoo: The Enduring Classic
Besan Ladoos are a quintessential Diwali sweet, and for good reason. Made from roasted gram flour (besan), ghee, and sugar, their nutty and aromatic flavour is irresistible. Their low moisture content also makes them perfect for making ahead. When prepared correctly, besan ladoos can last for three to four weeks at room temperature. The key is to roast the besan slowly on a low flame until it is aromatic and golden-brown. After cooling the mixture and forming the ladoos, store them in a well-sealed, airtight container. If you live in a particularly humid climate, you can refrigerate them for an even longer shelf life of up to two months.
Dry Coconut Barfi: Simple and Satisfying
For a sweet that is both quick to make and stores well, look no further than coconut barfi. While fresh coconut barfi is delicious, versions made with desiccated coconut are better for advance preparation as they have a lower moisture content. Typically made with just a handful of ingredients like coconut, condensed milk or sugar, and cardamom, this sweet comes together in under 30 minutes. Once cooked and set, cut it into neat squares. Let the pieces cool completely before storing them in an airtight jar. Kept in a cool, dry place, these barfis will remain fresh and delicious for several days, ready to be served to unexpected guests.
Shankarpali: The Crunchy, Savoury Snack
Not all Diwali treats need to be intensely sweet. Shankarpali (or shakarpara) is a crispy, diamond-shaped snack that can be made sweet or savoury. Made from a simple dough of flour, ghee, and either sugar or salt, these are deep-fried until golden and crunchy. Because they are a dry snack, they have an excellent shelf life and can be made weeks in advance. The most important storage tip is to keep them protected from moisture, which will make them lose their signature crunch. After frying, drain them well and let them cool completely on a wide tray. Store them in a large, airtight tin to enjoy throughout the festive period.
Gujiya: The Make Ahead Pastry
Gujiyas, the delightful half moon pastries filled with a sweet mixture of khoya (milk solids), nuts, and coconut, are a festive favourite. While the final frying is best done closer to the celebration, you can break down the preparation to save time. The filling can be made a day or two in advance and stored in the refrigerator; in fact, it is crucial that the filling is completely cool before you stuff the pastries. Roasting the khoya until it's dry and crumbly is key to a longer shelf life. You can even prepare the dough ahead of time and refrigerate it. Once fried than gujiyas can be stored in an airtight container for several days, and some recipes suggest they can last for weeks depending on the filling.
