Sweet Celebrations: Easy Diwali Desserts for Beginners

Diwali is a time of joy, lights, and, of course, delectable sweets! For beginners, making Diwali sweets can seem daunting, but with a few easy recipes, you can impress your family and friends without breaking a sweat. This article features three delightful, beginner-friendly Diwali Dessert Recipes that will not only satisfy your sweet tooth but also add a personal touch to your Diwali celebrations.

1. Coconut Ladoo

Coconut laddoos are not only easy to make, but they are the perfect snacks/desserts to serve the guests. They are roughly the size of a Chocolate Bomb and can be stored in an airtight container for a week.

Ingredients:

• 200 gm grated fresh coconut (or desiccated coconut)
• 150 gm condensed milk
• 50 gm milk powder
• 5 gm cardamom powder
• A pinch of salt
• 50 gm chopped nuts (almonds or cashews) for garnishing

Procedure:

• In a non-stick pan, add the grated coconut and milk powder. Mix well over low heat for about two to three minutes until they are well combined.
• Pour in the condensed milk and a pinch of salt. Stir continuously to avoid burning. Cook for about five to seven minutes until the mixture thickens and starts to leave the sides of the pan.
• Once the mixture is ready, add the cardamom powder and mix well. Remove from heat and let it cool slightly.
• Once cool enough to handle, grease your palms with a little ghee or oil. Take small portions of the mixture and roll them into balls (laddoos).
• Roll the ladoos in chopped nuts for a crunchy finish. Place them on a plate and let them cool completely.

2. Rasgulla

If you’re looking for Easy Diwali Sweets for Beginners, Rasgulla has to be on your list. With few ingredients and an easy procedure, you can make this soft spongy sweet dipped in syrup. You can also serve a Sandesh Recipe to serve alongside this dessert.

Ingredients:

• 1 lt whole milk
• 45 ml-50 ml lemon juice
• 200 gm sugar
• 500 ml water
• A few drops of rose water (optional)

Procedure:

• Boil the milk in a heavy-bottomed pot. Once it starts boiling, add the lemon juice gradually while stirring. The milk will curdle, and the whey will separate. Turn off the heat and let it sit for five minutes.
• Pour the curdled milk into a muslin cloth or fine strainer to separate the chhena. Rinse the chhena under cold water to remove the sourness of the lemon juice. Squeeze out excess water gently.
• Transfer the chhena to a clean surface and knead it for about five to seven minutes until it becomes smooth and forms a dough-like consistency.
• Divide the chhena into small portions and roll them into smooth balls. Ensure there are no cracks.
• In a pan, combine sugar and water. Bring to a boil until the sugar dissolves. You can add rose water for added flavor.
• Gently drop the chhena balls into the boiling sugar syrup. Cover and cook for about 15-20 minutes. The balls will expand and become spongy.
• Once cooked, let the rasgullas cool in the syrup for at least 30 minutes before serving.

3. Kheer (Rice Pudding)

Kheer is another dessert essential for a festival. It has that creamy texture like a Chocolate Pudding, earning it the name “rice pudding”. This dessert is sure to lift everyone’s spirits during the festival.

Ingredients:

• 100 gm basmati rice
• 1 lt full-fat milk
• 150 gm sugar
• 25 gm cardamom powder
• 50 gm mixed nuts (pistachios, almonds, cashews)
• 30 gm raisins
• A pinch of saffron strands (optional)

Procedure:

• Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
• In a heavy-bottomed pan, add the milk and bring it to a boil. Once boiling, add the soaked rice and reduce the heat to low.
• Cook the rice in milk, stirring occasionally to prevent it from sticking. Cook for about 30-40 minutes until the rice is soft and the mixture thickens.
• Once the rice is cooked, add sugar, cardamom powder, and saffron strands. Mix well and cook for another 5-10 minutes.
• In a separate pan, lightly roast the mixed nuts and raisins. Add them to the kheer and stir well.
• You can serve kheer warm or chilled, garnished with additional nuts on top.