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Diwali Recipes

Diwali is the most auspicious and most important Hindu festival. Diwali is also the time to binge on sweets and traditional delicacies. People start preparing large range of food items even before Diwali day. Let us see some traditional dishes prepared and eaten on Diwali.

Badam Phirni:


Almonds – 12,

Rice flour – 4 tbsp,

Milk – 2½,

Sugar – 5 tbsp,

Cardamom Powder- 1 tsp


Blanch, peel and grind the almonds and grind into a fine paste with little milk. Now mix rice flour and almond paste and keep this mixture aside. Boil milk and add sugar to this boiling milk. Keep it stirring till sugar dissolves. Add almond and rice mixture into the boiling milk and stir it until, it become thick like curd. Mix flour by sprinkling cardamom powder. Garnish with dry fruits.

Shahi Tukda:

This is a very easy and delicious dish.


Bread slices – 6,

Fresh Cream- ¼ cup,

Sugar- 4tbsp,

Khoya- 100gm,

Milk- 2 cups,

Green cardamom powder – 1 tsp,

Saffron – 2 strands,

Chopped Cashew nuts – ¼ cup

Pure Ghee for frying,

For Garnishing, Silver foils – 3


Cut all the slices into half in triangular shape and fry them till golden brown. On other side, boil milk with sugar, saffron and essence. Arrange slices in a plate and pour thickened milk over the slices. Let the slices soak the milk. Pour over it slightly fried mawa, 2 tsp sugar and cardamom powder. Pour little essence in the cream and pour over slices. Garnish with silver foil and cashew nuts.

Besan Laddu:


Fine gram Flour (besan) (Sieved) – ½ kg

Finely Powdereed Sugar (Boora) -600 gm

Pure ghee – ¼ kg

Chopped cashew nut – 50 gm

Cardamon powder- 1 tsp

Other dry fruits as you like


Take a thick bottom pan and heat it. Pour ghee in it and keep flame low. Pour besan and shallow fry it over low heat by continuously stirring. Continue this till it becomes golden brown and ghee separates from the flour. Put off the flame. Let it cool a bit and them add sugar, cardamom powder and fried cashew nuts. Blend it well and roll into small balls when it is still warm.