Quick and Easy Diwali Sweets and Diwali Snacks Recipes

Wants to make this Diwali a memorable occasion? How about having it with some special Indian sweets and snacks? Here are some quick and simple Diwali Sweet recipes and Diwali Snacks recipes for you to choose from. Click on the thumbnail of the recipe to learn more about it. 

        

       

   

         

        

        

         

         

         

        

        

*~ HAPPY DIWALI TO ALL  ~*

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Easy Diwali Sweet Recipe | Thengai | Nariyal| Coconut Burfi

Coconut Burfi is one of the tastiest and easiest Burfi anyone can prepare it in jiffy. It just needs very few ingredients and always available on your kitchen. So, why not try this super yummy Thengai | Nariyal Burfi as Diwali Sweet Recipe.

Ingredients:

• 2 cups fresh shredded Coconut
• 1 cup Milk
• 1 cup Sugar
• Cardamom Powder - A pinch

Time Required: 30-35 mins

Directions:

Step 01) Heat a heavy bottom pan in medium flame. Mix all the ingredients in the pan. Now let the mixture cook on medium flame. Keep stirring in between so that it doesn't stick to the bottom of the pan.

Step 02) After some time as the mixture starts to boil look out when the entire mixture comes together, hardens a bit and start leaving the pan.

Step 03) Remove from heat and pour the mixture on a greased plate. Let it cool for sometime i.e. when it is cool enough to touch ( after 2-3 mins.), cut out burfis with a sharp knife. If you let it cool for longer time, then the mixture becomes tough and burfis cannot be easily engraved.

This burfis can be stored for about 2-3weeks. Enjoy this simple quick awesome sweet recipe for Diwali or any festival and special occasions.

Tip:

1. If the burfi mixture is stuck to the greased plate, such that you can remove the burfis, then heat the pan for about 2 mins.
2. While grating coconut keep in mind not to grate the brown part, otherwise brown flakes can be seen in the burfis which is not a good sight. 

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Easy Diwali Sweet Recipe | Shankarpali

Shankarpali is must for Diwali Faral/ savories in Maharashtra, India. These are so tasty crispy crunchy yet soft like biscuits and it is good for tea time snack and you cannot stop munching it. Constantly store it in a air tight container for good shelf life. To make it little healthy, you can substitute maida/All purpose flour to wheat flour. Enjoy this easy and quick snack for Diwali Sweet Recipe.

Ingredients:

• 1/2 cup Maida / All Purpose Flour
• 1/2 cup warm Milk
• 1/2 cup Ghee/clarified butter or Butter
• 1/2 cup Sugar (add more if you need more sweetness)

Time Required: 45 mins

Directions: 

  

Step 01) In a large bowl mix warm milk and sugar. After sugar dissolves completely, add ghee/clarified butter.

Step 02) Now to this mixture, add all purpose flour. Keep adding the flour and simultaneously knead it into soft dough.

Step 03) Keep the dough aside for half an hour. Cover it with a muslin cloth.

Step 04)Take a small portion of the dough and shape into a round ball using your palms.

Step 05) Then roll out the balls into roti/pancake like shape, a little thicker than the usual roti. Using a knife cut out diamond pieces and drops into hot oil. 

Step 06) Fry till golden brown. Strain on paper napkin to absorb excess oil.

Serving:  Allow to cool and store it in air-tight container. Enjoy it as tea time snack.

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Beetroot Laddu / Ladoo | Diwali Sweet Recipes

Beetroot is widely known for its health benefits. As i shared Beetroot Curry and Beetroot Kootu, now time to share Beetroot Laddu:) It is very simple and quick sweet dish still healthy and one can make this laddo very easily. For long shelf time i skipped the coconut if you like you can add them. Tempting red color and juicy sweetness, this delightful recipe of beetroot laddu is one of the best ways to enjoy its goodness in any season. Give a try as Diwali Sweet Recipe. :)

Ingredients:

• Beetroot (grated) - 4 cups 
• Sugar - 2 cups 
• Milk - 1 cup
• Ghee/Clarified Butter - 1/2 cup
• Cashew nuts few 

Time Required: 20 mins

Method:

In a thick bottom pan, fry the beetroot and sugar stirring it continuously for 4 mins and then add clarified butter and milk. (Beetroot should be nicely cooked in milk). stir at least 10 to 15 mins or until, you start feeling the aroma. Once the mixture cools down a bit, lubricate your palms with oil, so that the mixture doesn't stick in your hands and make small balls out of the mixture. Garnish with Cashew nuts.

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Easy Diwali Snack Recipe - CHIVDA

For Diwali Faral | Diwali Snacks Recipes first comes to my mind is Crispy and spicy guilt free Maharashtraian style Patal Pohe Chivda/Chiwda. It is very easy and quick to prepare just fry all the ingredients and mix it up with the spices.There are many varieties in poha/Flattened Rice, use the very thin i.e. Nylon Poha to get the ultimate crisp. Store it in air tight container and enjoy as evening snack.

Ingredients:

• Poha / Avil /Flattened Rice  – 3 cups 
• Mustard seeds - 1 tsp
• Cumin seeds/Jeera – 1 tsp
• Chana dal / Bengal gram split - 2 tbsp
• Peanuts – ¼ cup
• Sesame seeds/ Til - 1 tsp
• Dry Coconut (shredded or cut in thin pieces)
• Curry leaves - 5 to 6
• Jeera /Cumin Seeds Powder - 1/4 tsp
• Coriander Seeds Powder - 1/4 tsp
• Ajwain/bishop's weed/carom seeds - 1/4 tsp
• Turmeric Powder /Haldi - 1/4 tsp
• Hing / Asafoetida - 1/4 tsp
• Red Chili Powder (1 ½ tsp) (depends on taste)
• Oil – ½ cup
• Sugar - 2  tsp
• Salt to taste

Time Required: 20 mins

Method:

Step 01) Heat oil in a pan, add mustard and cumin seeds. When the seeds crackle, add peanuts and chana dal /bengal gram split, fry till golden brown.

Step 02) Then drop in sesame seeds, turmeric powder, asafoetida, dried shredded coconut, curry leaves and red chili powder fry them nicely and then add Poha/avil (Flattened Rice). 

Step 03) Next sprinkle cumin, coriander, ajwain/carom seeds powders, sugar and salt mix flattened rice with oil and spices by tossing and stirring it occasionally, till the poha is crisp. Make sure poha is well coated with oil and spices.

Remove from heat. Cool and store in an air-tight container. And enjoy as evening snack.

Variations:

You can also add green chilies instead of red chili powder.

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Sakkarai Pongal

In India, state of Tamil Nadu Tamil peoples celebrates Pongal as one of the most important harvest festival. There are two types of sweet Pongal you can make. One is Pal Pongal (preparing the sweet dish using milk) and another is Sakkarai Pongal | Vella Pongal ( preparing the sweet dish using sugar or Jaggery) popularly offered as prasadam for Pongal festival. As I already shared Pal Pongal, here i am sharing Sakkarai Pongal on my space. In my sister house every Tuesday Sakkarai Pongal offered to Goddess Kodungallur Bhagavathy Amman. And this time i made it for Navratri Festival.

Ingredients:

• Rice - 1/2 Cup
• Moong Dal / Pasi Paruppu / Green/Golden gram- 1/4 cup (Cultivated in Indian subcontinent- Available in Indian Store)
• Jaggery Powder - 1/2 cup (In India, it is prepared by heating the Sugar Cane juice in the vessel on furnace. Jaggery used to give sweetness to dish. It is available in Indian store as block, chunks and even as powder format. The colors vary from golden brown to dark brown.)
• Salt - a pinch
• Cardamom/ Elaichi  Powder -  1/4 tsp
• Butter/Ghee(Clarified Butter) - 2 tbsp
• Cashew Nuts & Raisins - 1 tbsp each

Method:

Step 01) Cook the rice and moong dal/ pasi paruppu together in pressure cooker for 4 whistles. Both should be nicely cooked and smashed. (Actually I was planned for some other dish and cooked rice and dal separetly) so in picture rice looks pretty much full not much smashed like cooker. This texture format also tastes good :)

Step 02) In a pan break the jaggery and add water (very little) and make a syrup.  After make the syrup strain it through tea strainer. This is done because sometimes jaggery has mud and stones.

Step 03) Add the dal mixture to jaggery syrup and mix it well

Step 04) Add the cardamom powder/elaichi powder  and stir it nicely

 

Step 05) Add the cooked rice (smash hot rice for more mushiness) and pinch of salt and mix it well

Step 06)  Keep in low flame and add butter / Ghee cook for 3 minutes or until Pongal comes out well without sticking to the pan.

 

Step 07) Garnish with kismis/raisins and cashew nuts

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Moong Sprout Sundal / Green Gram Stir Fry Sabji

Yet again one more sundal varieties as Prasadam / Nivedyam for Navratri Recipes - Moong Sprout Sundal / Green Gram Stir Fry Sabji.  

“Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

Lentils and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.

Ingredients:

• Moong Sprout/ Green Gram Sprout - 1/2 cup (grown in Indian subcontinent- Available in Indian Store)
• Turmeric / Haldi - 1/4 tsp
• Salt to Taste

For Grinding:

• Coconut scraped- 2 tbsp
• Green Chilies - 2 nos.

For Seasoning:

• Mustard Seeds  - 1 tsp
• Urud Dal/White Lentil - 1/2 tsp (grown in Indian subcontinent- Available in Indian Store)
• Ginger - 1 tsp (optional)

For Garnishing:

• Fresh Coriander Leaves - 2 tbsp
• Lemon Juice - 1 tsp

Time Required: 10 mins.

Method:

Step 01) Refer here how to make Green Gram / Moong Sprout at home

Step 02) Heat a pan with 1 tsp of oil in medium flame add seasoning seeds allow them to crackle then add ginger and saute for a minute. Add the moong sprout, salt and turmeric and saute it for 1 minute 

 

Step 03) Grind the green chilies and coconut scrapped, add this mixture and mix well

 

Serving: Serve like a salad or with curd rice as sabji.

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Mixed Pulses Sundal

Prasadam / Nivedyam for Navratri Recipes - Mixed Pulses Sundal / Mixed Pulses Stir Fry Sabji. “Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

Lentils, pulses and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.

Ingredients:

• Mixed Pulses - 1/2 cup
• Coconut scraped - 2 tbsp
• Turmeric / Haldi - 1/4 tsp
• Red Chili Powder - 1tsp
• Salt to Taste

For Seasoning:

• Mustard Seeds - 2 tsp
• Ginger paste - 1 tsp (optional)

For Garnishing:

• Fresh Coriander Leaves - 2 tbsp
• Lemon Juice - 1 tsp

Time Required: 10 mins.

Method:

Step 01) Wash the mixed pulses and soak it in 2 cups of water for 2 to 3 hrs then in a safe microwave bowl cook them for 8 mins. Or you can cook in pressure cooker or heavy bottom pan

Step 02) Heat a pan with 1 tsp of oil in medium flame add mustard seeds allow them to crackle then add ginger paste, green chilies and saute for a minute 

Step 03) In the seasoning oil add salt, turmeric powder and red chili powder (as a flavoring agent you can add little chaat masala also) and saute it for 1 minute this gives nice color to the sundal. Then add cooked mixed pulses and mix well 

 

Step 04) Garnish with coconut scraped, coriander leaves and lemon juice

Serving: Serve hot or with Curd rice as side dish sabji

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