Diwali, the festival of lights, is incomplete without the joy of sharing mithai. Making these traditional sweets at home adds a personal touch to the celebration. Here’s a guide to some beloved treats you can prepare for your family and friends.
Besan Ladoo: The Roasted Delight
Besan
Ladoo is a classic, melt-in-your-mouth sweet that holds a special place in Diwali festivities. These golden spheres are made by slowly roasting besan (gram flour) in ghee until it emits a nutty, irresistible aroma. The roasted flour is then mixed with powdered sugar and fragrant cardamom before being shaped into balls. While some recipes call for only these core ingredients, others add a little rava (semolina) for a slightly grainy texture. The key to a perfect Besan Ladoo lies in the patient roasting of the flour; this step develops the deep, characteristic flavour that makes this sweet a timeless favourite. Its relatively long shelf life also makes it an ideal sweet to prepare in advance.
Kaju Katli: The Diamond-Shaped Delicacy
Often considered a luxurious treat, Kaju Katli is a fudge-like sweet made primarily from cashews and sugar. Also known as Kaju Barfi, its name literally translates to 'cashew slice'. The process involves grinding cashews into a fine powder and cooking it with sugar syrup until a smooth dough forms. This dough is then rolled thin and traditionally cut into diamond shapes. For a final touch of elegance, it is often decorated with an edible silver leaf called vark. Unlike many other barfis, traditional Kaju Katli does not contain milk solids (khoya), giving it a distinctively smooth and dense texture. It is one of the most popular sweets gifted during Diwali.
Gulab Jamun: The Syrup-Soaked Favorite
Arguably one of the most beloved Indian sweets, Gulab Jamun consists of soft, pillowy dumplings deep-fried and then soaked in a fragrant sugar syrup. The name comes from 'gulab' (rose), referring to the rosewater-flavoured syrup, and 'jamun', an Indian fruit similar in shape. Traditionally, the dumplings are made from khoya, which are milk solids created by slowly reducing milk. However, many modern and homemade versions use milk powder as a convenient alternative. The fried balls are then steeped in a syrup commonly infused with cardamom, saffron, or rose water, which they absorb to become incredibly soft and juicy. They are often served warm, sometimes with a scoop of ice cream.
Coconut Barfi: The Quick and Chewy Treat
Coconut Barfi, also known as Nariyal ki Barfi or Thengai Barfi, is a simple and versatile sweet that’s perfect for home cooks. It's a fudge-like sweet that can be made with either fresh or desiccated coconut. The preparation involves cooking the coconut with sugar, and often milk or condensed milk, until the mixture thickens. Flavoured with cardamom powder and sometimes enriched with ghee, the mixture is pressed into a tray to set before being cut into squares or diamonds. The condensed milk version is particularly quick and results in a richer, softer barfi, making it a great option for beginner sweet makers. Its chewy texture and sweet coconut flavour make it a crowd pleaser.
Shankarpali: The Crispy Diamond Snack
Shankarpali, or Shakarpara, is a delightfully crispy, semi-sweet snack that is especially popular in Western India. These diamond shaped biscuit like bites are made from a simple dough of all purpose flour (maida), sugar, and ghee or butter. The dough is rolled out to a medium thickness and cut into shapes before being deep fried until golden brown and crunchy. While there are savory versions, the sweet one is a Diwali staple. They are mildly sweet, flaky, and have a wonderfully long shelf life, making them perfect for making in large batches to share throughout the festive season.
