Easy-to-make Diwali recipes- learn to make Dahi bada, Ghathia, Dry Fruit Kheer, Gulab Jamun, Puran Poli and Mishti Doi this Diwali.

Diwali Recipes

Diwali is a wonderful festival of illumination, fun and joy. Its preparations begin days before the actual festivities start. Right from cleaning of the houses to the preparation of special homemade sweets and other delicacies, all these are an integral part of this occasion. The list of sweets made on this occasion is quite exhaustive and mouth watering as well. It is considered highly auspicious to gift sweets to relatives and friends on this day. Gulab Jamun, Gajar Ka Halwa, Besan Ke Ladoo etc. are some common sweets distributed. However, one must taste some exquisite regional desserts as well, such as Puran Poli and Mishti Doi, which are Marathi and Bengali dishes, respectively, prepared on Deepavali. Various salty dishes like Dahi-bhalle and Ghathiya are also cooked to increase the flavor of Diwali celebrations. Check out the recipes of these tempting, flavorful recipes in the following lines.

Dahi Bada

Ingredients for Bada
  • 1 cup Urad Daal
  • Salt (to taste)
  • Oil (to fry)
Ingredients For Dahi
  • 1 kg Yogurt
  • ½ tsp Ginger (grated)
  • Coriander Leaves (finely chopped)
  • 1-2 Green Chilies (chopped)
  • Salt (to taste)
  • 2 tsp Cumin Powder (roasted)
  • Red Chili Powder (to taste)
  • Wash the daal thoroughly and soak it in water overnight.
  • Mince the soaked dal into a soft paste.
  • Stir in salt to the paste.
  • Take a pan and heat oil in it.
  • Drop small portions of batter in it and fry till the bada turns golden brown.
  • Remove from the oil and soak the hot vadas in cold water for 2-3 minutes.
  • Once this done, drain the water out of them by gently squeezing the vadas and keep them aside.
  • Repeat the same with the rest of the daal batter.
  • To make dahi, whip yogurt and add a little water to it until it becomes smooth.
  • Chill the yogurt in the refrigerator for an hour.
  • Remove and sprinkle salt, red chili powder and cumin powder on it.
  • Take a deep serving dish and place the vadas at the bottom. Pour dahi over them.
  • Garnish with ginger, coriander leaves and green chilies.
  • Serve chilled with imli (tamarind) and green chutney.

  • ½ kg Wheat Flour
  • 1½ cups Water
  • ½ tsp Ajwain
  • 2 tbsp Oil
  • Oil (for frying, as required)
  • Salt (to taste)
  • Sift the wheat flour and add some oil into it.
  • Add salt and ajwain. Mix well.
  • With the help of water, knead the mixture into stiff dough.
  • Take a deep pan and preheat oil in it until it starts emitting smoke.
  • Take a small portion of the dough and flatten it into a big disc using a rolling pin. Then cut it into long vertical strips.
  • Fry these strips in the hot oil, until they become crisp and golden brown in color.
  • Remove from the oil and drain them onto a tissue paper. Allow the Ghathia to cool and store in airtight jars.
  • Repeat the same with the rest of the dough.
Dry Fruit Kheer

  • 1 cup leftover plain boiled Rice
  • 8-10 Cream Biscuits (Vanilla or Cardamom flavor only)
  • ½ cup Dry Fruits
  • 1 cup fresh Milk
  • ½ cup fresh Milk Cream (optional)
  • 2-3 drops Vanilla Essence (if served chilled)
  • Take a bowl and mix leftover rice, cream biscuits and milk together.
  • Boil the mixture for about 10 minutes until it thickens.
  • Remove from heat and process it into a pulp using a masher so that the biscuits and rice blend well.
  • Add milk cream and dry fruits to the mixture and boil for 2 minutes, stirring continuously.
  • Pour the kheer in a serving bowl and add some essence into it.
  • Serve hot or chill in the refrigerator.
Gulab Jamun

  • 250 g Mava / Khoya (grated)
  • 5 tbsp Plain Flour
  • ¼ tsp Cardamom Powder
  • Ghee (for deep-frying)
  • 3 cups Sugar
  • Few Saffron Strands (optional)
  • Take sugar in a large pan and pour 1½ cups of water. Stir well and bring the mixture to a boil.
  • Reduce the flame to low and cook till the syrup reaches 1 string consistency i.e., when you test the syrup between your finger and thumb, the syrup forms a string but cuts off immediately.
  • Remove the scum floating on top of the syrup with the help of a slotted spoon.
  • Add saffron strands and stir the syrup lightly. Keep aside.
  • Take a large bowl and mix in khoya, flour, and cardamom powder together. Work out to form firm dough, without using any water.
  • Form 25 equal portions of the dough and roll each one into a round ball. Make sure that the balls do not have any cracks on the surface, else they will break while deep frying.
  • Place the balls in the refrigerator for about 10-15 minutes.
  • Heat ghee in a deep pan.
  • Deep fry the balls on slow flame for about 10-12 minutes until they turn golden brown.
  • Remove and drain the golden balls. Transfer them into the warm sugar syrup.
  • Allow them to soak for around 30 minutes.
  • Serve warm or chilled.
Puran Poli

  • 2 cups Chana Dal (soaked in water for 4 hours)
  • 2 cups Jaggery (adjust for sweetness)
  • 2 cups refined Flour
  • 3 tbsp Oil
  • 1 tsp Cardamom Powder
  • ¼ tsp Nutmeg Powder
  • Pinch of Saffron Powder
  • ¾ tsp Turmeric Powder
  • Pressure cook chana dal till it becomes soft. Drain out all the water from the dal to dry it.
  • Place it in a pan and add jaggery. Mash and mix well to make a porous paste.
  • Remove from heat and add in cardamom powder, saffron powder, and nutmeg powder. Whip well until all the ingredients are mixed thoroughly.
  • Make 20 equal-sized balls and place them aside.
  • Prepare soft, sticky dough by mixing refined flour, oil, water, and turmeric powder and knead it well using oil. Split it into 20 identical portions.
  • Apply oil on the palms, take one piece of the dough and flatten it until it forms a disc, equivalent to the size of a palm.
  • Place the chana jaggery paste ball in the center and fold the flat disc in such a way that it envelopes the ball.
  • Take a piece of transparent plastic wrap and place it on a flat surface.
  • Place the poli on it and gently roll out each poli to a 6 inch disc. Due to the pressure applied on it, the inner filling of the paste may slide out. Use little four to prevent this from happening.
  • Once rolled to the desired size, place each poli on a hot, dry griddle and roast each of its sides well.
  • Apply ghee on both sides once it is ready.
  • Serve with butter or milk, as per your taste.
Mishti Doi

  • 1 liter Full-Cream Milk
  • 3-4 tbsp Yoghurt
  • 250 gm Sugar
  • Boil milk in a heavy saucepan on medium flame until it has reduced to half its original volume. Remove and leave aside to cool till it turns lukewarm.
  • Take another pan and place sugar in it. Heat it over low flame until the sugar melts.
  • Wait till the sugar has turned brown (caramelize). Once this is achieved, switch off the flame and blend the caramelized sugar with the reduced milk. Stir well until both combine together completely.
  • While stirring the mixture, add yoghurt and whip gently to blend.
  • Pour the mixture in an earthenware pot and place it a dark, warm place so that Mishti Doi can set properly.
  • Once Mishti Doi becomes firm, consider it set and place it in the refrigerator to chill for few hours before serving.