Here is a delectable collection of traditional Diwali Recipes to help you make this Diwali celebrations more zestful!! The collection includes Recipes for Diwali deserts and snacks. Choose and cook your favorite Diwali Recipe with love and delight your dear ones in a very special way!!
Wheat Laddu
Ingredients:
1 cup Wheat Flour
1/4 cup Gram Flour
11/2 cup Sugar Powder
1/4 cup Grated Coconut
1/4 cup Dry Fruit almonds, raisins, kaju etc
1 cup Ghee
Preparation:
1. Heat the ghee.
2. Put both the flours in the heated ghee.
3. When nearly roasted put coconut and sliced dry fruit in the mixture.
4. Now put the ground sugar in the mixture and stir thoroughly.
5. Take off from the heat quickly and make laddus. You may also put the mixture in an oil based thali & make small pieces.
Diwali Recipe Contributed by: Shiela Talwar

Soan Papdi
Ingredients:
1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water
2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet
Preparation:
1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
3. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency.
4. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
5. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
6. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.
Diwali Recipe Contributed by: Nandini Sharma

Mushrooms in Onion Gravy
Ingredients :
200 gm Mushrooms
3 Onions
2 Tomatoes, finely chopped or pureed
3 Green chillies, finely chopped
Coriander leaves
Salt as per taste
Red chili powder as per taste
A pinch of garam masala powder
A pinch of cardamom powder
Oil
Preparation :
1. Slice mushrooms, boil them and keep aside.
2. Make a paste of the onions.
3. Heat oil in a wok and add the onion paste; cook till the paste turns golden brown.
4. Add the tomatoes, green chilies, salt and red chilli powder.
5. Cook the tomatoes till the gravy leaves the sides of the wok.
6. Add water if required.
7. Add the mushrooms and cook for a while.
8. Season with garam masala powder, cardamom powder and coriander leaves.
Diwali Recipe Contributed by: Priya Mahant

Besan ki Barfi
Ingredients :
Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds
Preparation :
1. Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates.
2. Mix sugar and water into a syrup.
3. Add this syrup to the besan and mix well.
4. Pour this mixture into a greased tray.
5. When it cools cut into cubes and garnish with pistas and almonds.
Diwali Recipe Contributed by: Nandini Sharma

Karanji Karchikai
Ingredients :
For Filling:
1 cup grated Dry Coconut
1 cup Powdered Sugar
1 pinch Nutmeg Powder
1 pinch dry Ginger Powder
4 Elaichi
2 tsp Maida
2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces
For Dough:
1 cup maida
1 tsp Ghee
Salt to taste
Warm milk to prepare dough
Preparation :
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients & grind them.
For Dough:
Mix all the dough ingredients & prepare dough (a little hard).
For Karanji:
1. Make small oval shaped puris from dough.
2. Fill the prepared stuffing inside.
3. Apply some water or milk so that it will seal properly (don’t apply too much of water as it will not seal properly).
4. Deep fry it till it becomes brownish colour.
5. Serve it hot or cold.
6. Karanjis can be stored for weeks.
Diwali Recipe Contributed by: Megha

Sesame Seed (Til) – Khoya laddu
Ingredients :
2 cups khoya
1&1/2 cups of coarsely powdered roasted sesame seeds (til)
Powdered sugar to taste
Kesar, chopped almonds and pistas for decoration
Preparation :
1. Roast the khoya on low flame till it is very light golden yellow color.
2. Let is cool for few minutes.
3. Then add coarsely powdered roasted sesame seeds and mix it.
4. Add powdered sugar when the above mixture is luke warm.
5. Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
6. Arrange in a plate and decorate with kesar, chopped almonds and pistas.
Method for Making Khoya in Microwave:
1. Take three cups of full cream milk powder in microwave oven proof casserole.
2. Add sufficient water to make a thick paste.
3. Add 2 tablespoon of ghee.
4. Cover with plastic cling film and microwave for 3 minutes with in between stirring. (Time depends on power of Microwave oven.)
Diwali Recipe Contributed by: Mrs. Surana

GUJIA
Ingredients :
Flour 250 grams
Khoya 500 grams
Raisins a few
Almonds 100 grams (finely chopped)
Cooking oil 3 tablespoon
Water 100 ml
Sugar 250 grams
Preparation :
Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get soaked. Serve hot or store it in an airtight container for using it on that special day.

MALPUA
Ingredients :
1 cup sugar
1-1/2 cups wheat flour
4 tbsp yogurt or curd
10-15 whole peppercorns
Milk
Water
Preparation :
Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.
Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.

Ingredients :     Slices of bread - 4 no’s Condensed milk - 6 tbs Milk - 1/2 litre Ground cardamom seeds - 1/2 tsp Nutmeg - 1/4 tsp Almonds, pistachios, Charoli, walnuts,  cashew-nuts, raisins - 15 gms each

Method of Preparation : Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil.

Ingredients :     Seviyan or fine vermecilli - 250 gms Ghee - 100 gms Honey - 2 tbs Sugar - 125 gms Ground cardamom seeds - 1 tsp Finely sliced almonds, pistachios and fried raisins - 25 gms Charoli - 1 tbs Khoya - 100 gms     Method of Preparation : Put sugar, 6 ounces water and honey in a pan and dissolve on a slow fire. Remove from fire and keep aside. Heat ghee and put in vermecilli and fry gently to a golden colour. Put in the prepared syrup, cardamoms and nutmeg. Mix well and cook on a very slow fire until the water or moisture is all absorbed. When ready it should be separated and not mushy or sticking together. Serve hot garnished with nuts, khoya and raisins.

Ingredients :     Semolina (Rava) - 50 gms Milk - 1/2 litre Sugar - 100 gms Powdered Cardamom - 2 no’s Water - 2 cups Ghee or Dalda - 1 tsp Small Onion - 2 no’s

Method : Cook semolina in 2 glasses of water. Add milk, when it is half done. Boil well and add sugar and powdered cardamom. Remove from fire Sauté sliced onions in ghee or dalda. When the onions become reddish brown, pour it over the boiled semolina. Serve hot.

Pattiri’s are soft breads usually made with rice flour, wheat flour etc. They are made as itself and served with any non vegetarianCurry or stuffed with fish, meat etc. Its a specialty of Muslims. Here’s a variety of delicious pattiri’s you can try out Ingredients : Water - 1cup Salt - to taste Rice flour - 1cup (250ml) Coconut - 1/2

Method of Preparation : Heat water and salt in a vessel. When it boils, put the rice flour and make a hole in the centre. Close the vessel tightly with a lid, simmer the flame and keep it for 1 minute. Open the lid and with the tip of a spoon mix the flour. Remove the vessel from fire and allow the content to cool. Knead it to a fine dough without adding water. Take small balls from the dough and roll each of it into thin, round shapes by spreading rice flour over the balls. Heat a thick bottom flat pan. Cook the pattiri by turning both side till done. Don’t use any oil while cooking. Grate the coconut. Add some water and take thick milk from it. Soak the pattiri in this milk just before serving

Ingredients :     Dried ginger - a small piece Pepper - 3 no’s Clove - 4 no’s Cinnamon - 3 pieces Cardamom - 5 no’s Sugar - 125 gm Water - 12 cups Onion - 2 no’s Ghee - 2 tsp
Method of preparation Powder the ingredients 1 to 5. Mix this along with sugar and water and boil till the 12 cups of water reduces to 10 cups. The more it thickens the tastier it becomes. Sauté onion in ghee and add along with this drink.

Ingredients :     Raw rice - 1/2 kg Clove    - 4 no’s Cinnamon - 4 no’s Star Anise - 1no Pepper - 10 no’s Butter or Ghee - 1 tbs Salt - to taste
Method of Preparation : Boil rice with all the ingredients except butter in sufficient water. When it is done, strain the water. Spread butter on top and close with a lid. Serve hot with Chicken Hussainy or Mutton Kuruma. If needed you can decorate with fried onions.

Pattiri’s are soft breads usually made with rice flour, wheat flour etc. They are made as itself and served with any non vegetarian Curry or stuffed with fish, meat etc. Its a specialty of Muslims. Here’s a variety of delicious pattiri’s you can try out Ingredients : Maida (refined wheat flour) - 1/2 kg   Dalda or Ghee - 2 tbs Salt, water - as required Oil - required to fry

Method of preparation : Make a dough with maida, ghee, salt and sufficient water. Make small balls in the size of an orange and fatten it into rounds, apply ghee on top and fold them from four sides and join in the middle, to make a square shape. Deep fry in oil. Note: The same pattiri can be prepared with meat or sweet fillings. The ingredients and the method of preparation of the fillings  are given below. Before folding the pattiri you can keep the fillings inside and deep fry them in oil. Sweet filling : Eggs - 5 no’s   Sugar - 3 tbs   Ghee - 1 tbs   Cashew Nuts - 6 no’s   Raisins - a few   Beat the eggs with half the quantity of sugar and add the chopped cashew nuts and raisins to it.  Heat ghee in a pan and stir fry the egg mix in it. Add the remaining sugar to the fried egg mix. Meat Filling : Meat - 1/4 kg   Onion - 1/4 kg   Green Chilly - 6 no’s   Ginger - 1 piece   Garam Masala Powder - 1 tsp   Cook meat with sufficient salt and a pinch of turmeric powder. Mince the meat and keep it aside. Heat oil in a pan and saute finely chopped onions with crushed green chillies, ginger and garlic. Add the mince meat and the garam masala powder and mix well. Garnish with coriander leaves.

Pattiri’s are soft breads usually made with rice flour, wheat flour etc. They are made as itself and served with any non vegetarian Curry or stuffed with fish, meat etc. Its a specialty of Muslims. Here’s a variety of delicious pattiri’s you can try out Ingredients : Raw rice - 1cup   Cooked Rice - 3/4 cup Salt - to taste Grated coconut - 1/2

Method of preparation : Grind raw rice and rice by adding little water to it. Add salt to this and make the mixture loose as in the case of dosa. Take a spoonful of batter and pour it on a hot frying pan and spread into a thin round. Spread grated coconut over this and then pour the flour batter once again over the coconut. Cook both sides by turning over.