Celebrate Diwali: 10 Easy Sweets Recipes for beginners for Diwali

Diwali, the festival of lights, is a time for celebration, family gatherings, and the joy of sharing delicious sweets. If you’re a beginner in the kitchen, making Indian sweets can seem daunting, but it doesn’t have to be! Here’s a collection of easy Diwali sweets that require minimal ingredients and effort, perfect for novice cooks.

Easy Diwali Sweets for Beginners

Summary Table

Recipe NamePreparation TimeCooking TimeDifficulty LevelServes
Coconut Ladoo10 minutes15 minutesEasy10
Rice Kheer15 minutes30 minutesEasy4
Besan Ladoo15 minutes15 minutesEasy12
Chocolate Barfi10 minutes20 minutesEasy12
Suji Halwa10 minutes20 minutesEasy4
Doodh Peda15 minutes15 minutesEasy10
Seviyan Kheer10 minutes20 minutesEasy4
Gulab Jamun (Easy)20 minutes20 minutesEasy10
Khoya Burfi15 minutes20 minutesEasy10
Rava Ladoo10 minutes15 minutesEasy12

1. Coconut Ladoo

Description

Coconut Ladoo is a traditional Indian sweet made primarily from grated coconut and condensed milk. These delightful balls are simple to make and perfect for beginners.

Origin

Coconut Ladoo has roots in various Indian regions, often prepared during festivals and special occasions. It embodies the flavors of fresh coconut, making it a beloved treat.

Color

These ladoos are typically a bright white or off-white, often garnished with chopped nuts.

Texture

Coconut Ladoo has a chewy and moist texture, providing a delightful mouthfeel.

Ingredients

IngredientQuantity
Grated coconut2 cups
Condensed milk1 can (14 oz)
Cardamom powder½ tsp
Chopped nuts (optional)¼ cup

Instructions

  1. Mix Ingredients: In a non-stick pan, combine grated coconut and condensed milk. Cook on low heat.
  2. Add Flavor: Stir in cardamom powder and continue cooking until the mixture thickens and leaves the sides of the pan.
  3. Shape into Ladoos: Allow the mixture to cool slightly, then grease your hands and form small balls.
  4. Garnish: Roll the ladoos in chopped nuts if desired. Let them cool completely before serving.

Cooking Tips

  • Use fresh grated coconut for the best flavor.
  • If using desiccated coconut, add a little milk to make it moist.

Cultural Significance

Coconut Ladoo is often made during Diwali as a symbol of prosperity and sweetness. It’s a delightful treat to share with family and friends.

2. Rice Kheer

Description

Rice Kheer is a classic Indian dessert made from rice, milk, and sugar, flavored with cardamom and garnished with nuts. It’s easy to prepare and incredibly satisfying.

Origin

This creamy pudding has its origins in Indian cuisine, cherished across various cultures and often served during festivals.

Color

Kheer typically has a creamy white color, often speckled with nuts and saffron strands.

Texture

The texture is smooth and creamy, with tender grains of rice adding a lovely bite.

Ingredients

IngredientQuantity
Basmati rice½ cup
Full-fat milk4 cups
Sugar½ cup
Cardamom powder½ tsp
Chopped nuts¼ cup

Instructions

  1. Cook Rice: Rinse and soak the rice for 30 minutes. In a pot, bring the milk to a boil and add the soaked rice.
  2. Simmer: Cook on low heat, stirring occasionally, until the rice is soft and the mixture thickens (about 20-25 minutes).
  3. Add Sugar and Flavor: Stir in sugar and cardamom powder. Cook for another 5 minutes.
  4. Serve: Garnish with chopped nuts before serving. Kheer can be enjoyed warm or chilled.

Cooking Tips

  • Stir the mixture frequently to prevent the rice from sticking to the bottom of the pot.
  • Adjust the sweetness to your preference by adding more or less sugar.

Cultural Significance

Rice Kheer is a staple dessert for Diwali and other celebrations, symbolizing abundance and happiness.

3. Besan Ladoo

Description

Besan Ladoo is a classic Indian sweet made from roasted gram flour, ghee, and sugar, rolled into small balls. They are simple yet delicious.

Origin

This sweet is rooted in Indian traditions and is widely enjoyed during festivals, especially Diwali.

Color

Golden yellow, often adorned with chopped nuts.

Texture

Crispy on the outside, soft and crumbly on the inside.

Ingredients

IngredientQuantity
Gram flour (besan)2 cups
Ghee½ cup
Sugar¾ cup
Cardamom powder½ tsp
Chopped nuts (optional)¼ cup

Instructions

  1. Roast Gram Flour: In a pan, heat ghee and add gram flour. Roast on low heat until golden brown and fragrant.
  2. Mix Sugar and Cardamom: Once roasted, remove from heat and let cool slightly. Add sugar and cardamom powder, mixing well.
  3. Shape into Ladoos: Grease your hands and form the mixture into small balls. Garnish with chopped nuts if desired.
  4. Serve: Allow to cool completely before serving.

Cooking Tips

  • Ensure the flour is roasted thoroughly for the best flavor.
  • Store in an airtight container to keep them fresh.

Cultural Significance

Besan Ladoo is a symbol of sweetness and celebration, often prepared during Diwali to share with loved ones.

4. Chocolate Barfi

Description

Chocolate Barfi is a modern twist on traditional Indian sweets. This easy-to-make dessert combines chocolate with condensed milk for a rich, sweet treat.

Origin

Chocolate Barfi is a contemporary adaptation of the classic barfi, gaining popularity in Indian households.

Color

Rich brown, often topped with nuts for contrast.

Texture

Smooth and fudge-like, with a slightly chewy bite.

Ingredients

IngredientQuantity
Condensed milk1 can (14 oz)
Cocoa powder½ cup
Milk powder1 cup
Ghee2 tbsp
Chopped nuts (optional)¼ cup

Instructions

  1. Mix Ingredients: In a pan, combine condensed milk, cocoa powder, milk powder, and ghee. Cook on low heat, stirring continuously.
  2. Cook Until Thick: Continue to cook until the mixture thickens and starts to leave the sides of the pan.
  3. Set the Barfi: Pour the mixture into a greased plate and spread evenly. Let it cool and set.
  4. Cut and Serve: Once set, cut into squares or diamond shapes. Garnish with chopped nuts if desired.

Cooking Tips

  • Stir constantly to avoid burning the mixture.
  • Allow it to cool completely before cutting for clean edges.

Cultural Significance

Chocolate Barfi adds a modern touch to traditional Diwali celebrations, appealing to both young and old.

5. Suji Halwa

Description

Suji Halwa, also known as Semolina Halwa, is a delicious and quick sweet made from semolina, sugar, and ghee. It’s often garnished with nuts and raisins.

Origin

This sweet is widely made in Indian households, especially during festivals and special occasions.

Color

Golden yellow, with specks of nuts and raisins.

Texture

Smooth and slightly grainy, with a melt-in-your-mouth quality.

Ingredients

IngredientQuantity
Semolina (suji)1 cup
Ghee½ cup
Sugar¾ cup
Water2 cups
Cardamom powder½ tsp
Chopped nuts and raisins½ cup

Instructions

  1. Roast Semolina: In a pan, heat ghee and add semolina. Roast on low heat until it turns golden brown.
  2. Add Water and Sugar: Gradually add water and sugar, stirring constantly to avoid lumps.
  3. Add Flavor: Once the mixture thickens, add cardamom powder and mix well. Stir in chopped nuts and raisins.
  4. Serve: Allow to cool slightly before serving warm.

Cooking Tips

  • Roast semolina slowly to prevent burning.
  • Adjust the sugar based on your taste preference.

Cultural Significance

Suji Halwa is often served as a prasad during religious ceremonies and is a must-have during Diwali.

6. Doodh Peda

Description

Doodh Peda is a soft and creamy milk-based sweet that melts in your mouth. It’s a delightful treat, especially loved by kids.

Origin

This traditional Indian sweet originates from North India and is often made during festivals.

Color

Pale beige, usually garnished with pistachios or almonds.

Texture

Soft, creamy, and slightly grainy.

Ingredients

IngredientQuantity
Milk powder2 cups
Condensed milk1 can (14 oz)
Ghee2 tbsp
Cardamom powder½ tsp
Chopped nuts (for garnish)¼ cup

Instructions

  1. Mix Ingredients: In a pan, combine milk powder, condensed milk, and ghee. Cook on low heat, stirring continuously.
  2. Cook Until Thick: Continue cooking until the mixture thickens and starts leaving the sides of the pan.
  3. Shape into Pedas: Allow to cool slightly, then grease your hands and shape the mixture into small discs.
  4. Garnish: Press a piece of chopped nut on top of each peda.

Cooking Tips

  • Ensure the mixture is not too dry; it should be soft enough to shape.
  • You can flavor with saffron for added richness.

Cultural Significance

Doodh Peda is a favorite during Diwali and symbolizes sharing sweetness with loved ones.

7. Seviyan Kheer

Description

Seviyan Kheer is a delightful vermicelli pudding made with milk, sugar, and flavored with cardamom.

Origin

This sweet dish is popular across India, especially during festivals and special occasions.

Color

Creamy white with specks of golden vermicelli.

Texture

Smooth and creamy, with a slight chew from the vermicelli.

Ingredients

IngredientQuantity
Vermicelli (seviyan)1 cup
Full-fat milk4 cups
Sugar½ cup
Cardamom powder½ tsp
Chopped nuts¼ cup

Instructions

  1. Roast Vermicelli: In a pan, roast the vermicelli in a little ghee until golden brown.
  2. Cook with Milk: Add the milk and bring to a boil. Reduce the heat and simmer until the vermicelli is cooked.
  3. Add Sugar and Flavor: Stir in sugar and cardamom powder. Cook for a few more minutes.
  4. Serve: Garnish with chopped nuts before serving. Can be served warm or chilled.

Cooking Tips

  • Stir frequently to prevent the vermicelli from sticking.
  • Adjust the sweetness based on your preference.

Cultural Significance

Seviyan Kheer is often prepared during festivals as an offering and is cherished for its creamy texture.

8. Gulab Jamun (Easy)

Description

Gulab Jamun are soft, syrup-soaked balls made from khoya or milk powder. This easy version is perfect for beginners.

Origin

A classic Indian dessert with Persian roots, it is a staple in Indian sweets.

Color

Golden brown, soaking in a rich syrup.

Texture

Soft and spongy, soaked in sweet syrup.

Ingredients

IngredientQuantity
Milk powder1 cup
All-purpose flour¼ cup
Baking soda½ tsp
Ghee2 tbsp
MilkAs needed
Sugar1 ½ cups
Water1 ½ cups
Cardamom powder½ tsp
Rose water (optional)1 tsp

Instructions

  1. Make Dough: In a bowl, mix milk powder, flour, and baking soda. Add ghee and mix well. Gradually add milk to form a soft dough.
  2. Shape Balls: Divide the dough into small balls, ensuring they are smooth.
  3. Prepare Syrup: In a pan, boil sugar and water with cardamom powder until the sugar dissolves. Add rose water if desired.
  4. Fry and Soak: Heat ghee in a pan. Fry the balls until golden brown. Soak them in the warm syrup for at least 30 minutes before serving.

Cooking Tips

  • Fry on low heat for even cooking.
  • Ensure the syrup is warm when adding the fried balls.

Cultural Significance

Gulab Jamun is a quintessential dessert during Diwali, representing sweetness and joy in celebrations.

9. Khoya Burfi

Description

Khoya Burfi is a rich, milk-based sweet that is deliciously dense and often flavored with cardamom.

Origin

This sweet has deep roots in Indian cuisine, often made during festivals and special occasions.

Color

Pale beige or white, often garnished with nuts.

Texture

Dense and fudgy, with a melt-in-your-mouth quality.

Ingredients

IngredientQuantity
Khoya (mawa)2 cups
Sugar½ cup
Cardamom powder½ tsp
Chopped nuts¼ cup

Instructions

  1. Heat Khoya: In a non-stick pan, heat khoya on low flame.
  2. Add Sugar: Once it melts, add sugar and cardamom powder. Mix well and cook until it thickens.
  3. Set Burfi: Pour the mixture into a greased plate and spread evenly. Allow to cool and set.
  4. Cut and Serve: Cut into squares or diamonds, garnished with chopped nuts.

Cooking Tips

  • Make sure to use fresh khoya for the best flavor.
  • Allow the mixture to cool slightly before cutting.

Cultural Significance

Khoya Burfi is often prepared during festivals as a sign of generosity and sharing.

10. Rava Ladoo

Description

Rava Ladoo is a delicious sweet made from semolina, ghee, and sugar, rolled into small balls. It’s a quick and easy recipe perfect for beginners.

Origin

This sweet is popular in many parts of India, especially during festivals.

Color

Golden brown, often garnished with nuts.

Texture

Grainy and slightly chewy, with a rich flavor from ghee.

Ingredients

IngredientQuantity
Semolina (rava)1 cup
Ghee½ cup
Sugar¾ cup
Cardamom powder½ tsp
Chopped nuts (optional)¼ cup

Instructions

  1. Roast Semolina: In a pan, heat ghee and roast semolina on low heat until golden.
  2. Add Sugar: Once roasted, remove from heat and let cool slightly. Add sugar and cardamom powder, mixing well.
  3. Shape into Ladoos: Grease your hands and form small balls. Garnish with chopped nuts if desired.
  4. Serve: Allow to cool completely before serving.

Cooking Tips

  • Ensure the semolina is roasted well for the best flavor.
  • Store in an airtight container to keep them fresh.

Cultural Significance

Rava Ladoo is often prepared during Diwali to share with family and friends, symbolizing love and affection.

Conclusion

Making sweets for Diwali doesn’t have to be complicated. These easy recipes provide a wonderful introduction to the world of Indian desserts, perfect for beginners. From the chewy Coconut Ladoo to the rich Gulab Jamun, each sweet carries its own unique flavor and cultural significance. As you prepare these treats, remember that the essence of Diwali lies in sharing and celebrating with loved ones. Enjoy making these delightful sweets, and may your Diwali be filled with joy, light, and sweetness!

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