Diwali, the festival of lights, is an ancient celebration that is observed even to this day. In many Hindu homes, it’s still celebrated with much vigor and fervor. Soon after, the new year starts, according to the Hindu calendar. There’s also Bhai Duj close by. It’s a time of festivities and vacation for everyone across the Indian subcontinent. From new clothes and gifts, to yummy dishes being cooked at home, there’s much fanfare around the festival. Since food is such a big part of Indian culture, and especially festivals, here’s a roundup of the Indian sweets you should stock your pantry with for Diwali, to enjoy with friends and family throughout the festive season.
Gunjiya or gujiya are crescent shaped Indian sweets, stuffed with khoya or mawa, cardamom and nuts. To seal the dough, beautiful circular designs are created, much like the edges closing dumplings, but finer and more artistic in nature. They’re then deep fried and enjoyed warm. They’re a staple in many north Indian homes during Diwali. The crunch of the crust and the softness and grainy texture of the filling create a unique combination, like a mini festival in the mouth!
Gulab Jamun is one of the most famous and widely loved Indian sweets, popular not just during Diwali but on all festivals and special occasions. Often considered the predecessor of donuts, they’re also essentially milk-based dough balls which are then deep fried. The extra step is dipping them in the sugar syrup. Soft and warm, they are also available in variations like kala jamun and mini gulab jamuns, making the dish a crowd pleaser all over the country.
The jalebi is so famous that a Diwali cracker called the chakri is named and themed around it! Wheat flour is deep fried and then soaked in sugar syrup to make the jalebi. What’s interesting about it is its versatility. It’s enjoyed for breakfast as much as an after-dinner treat. While it’s a staple sweet for Diwali, different regions of the country consume it differently. Gujaratis with fafda, Biharis with kachori, UP-ites and Haryanvis with milk and so on.
The quintessential Indian sweet laddoo comes in various sizes and flavors, and Diwali doesn’t discriminate! There’s room for whatever type of laddoo one wants to eat—from the healthy besan laddoos to the convenient rava laddoos; and from the regional coconut laddoo to the classic boondi laddoo. Just make sure it's round and stuffed with sweetness. And ensure it's shared with love. After all, that’s the real essence of laddoos.
Barfis are dense, milk-based Indian sweets, often flavored with cardamom, rose or saffron. Diwali specials include malai barfi, a soft and textured dessert made from milk and kaju barfi, made from cashew nuts (also called kaju katli). The best part of barfis is that they are extremely customisable, and they can also be made in modern flavors like chocolate and strawberry today, which also makes them a popular Diwali gifting item.
Kheer is essentially rice pudding made by simmering rice, milk and sugar until it turns thick and creamy, which is then garnished with nuts and cardamom. Kheer can star any hero ingredient, from almond and sevaiyya to makhana. While kheer is native to the north, its south Indian variant is the payasam, while the east Indian one is known as payesh. The dish has ancient roots, with Ayurveda mentioning it as one of the dishes to lead a healthy life.
Halwa is a creamy, textured Indian sweet enjoyed and adapted all over the country. There’s moong dal halwa, gajar ka halwa, badam halwa, cholar dal halwa, and several other iterations, depending largely on the region of India you’re in. Cooked in a generous amount of ghee and richly flavored with nuts and spices, halwa is a rite of passage for any Indian cook—and well worth the effort in the end.
Pedas are, in a way, a year-round Indian sweet. On every special occasion, any cause for celebration, a box of bright yellow, saffron-infused pedas finds itself in our homes. On Diwali in particular, pedas must be part of the celebration. They’re popular for gifting, besides being light and soft desserts to relish. The sign of a good peda is the melt-in-the-mouth texture and its inimitable softness.