10 Easy Diwali Mithai Recipes You Can Make at Home
Diwali is a time for family-favourite sweets, festive treats and exchanging mithai with friends and neighbours. You do not need professional cooking skills to make delicious Indian sweets at home. From besan ladoo and coconut ladoo to kaju katli and paneer barfi, many festive favourites use familiar ingredients.
These easy Diwali mithai recipes include traditional sweets and quicker alternatives for busy festive days.
1. Besan Ladoo
Ingredients
- 2 cups besan
- About ½ cup ghee
- ¾ cup powdered sugar
- Cardamom
Method
Roast besan in ghee over low heat, stirring until fragrant and golden. Cool until warm, then mix in powdered sugar and cardamom. Shape into ladoos.
Tip: Do not rush roasting. Truly Desi Bilona Churned Gir Cow Ghee is an option for roasting the besan; adjust the quantity to help the mixture bind.
2. Coconut Ladoo
Ingredients
- 2 cups desiccated coconut
- ¾ cup condensed milk
- Cardamom
Method
Lightly roast the coconut, add condensed milk and cardamom, and stir over low heat until thick. Cool slightly, shape into balls and roll in coconut.
Tip: Let the mixture cool before shaping if it feels sticky.
3. Rava Ladoo
Ingredients
- 1 cup fine rava
- ½ cup powdered sugar
- About ¼ cup ghee
- Cashews
- Raisins
- Cardamom
Method
Roast rava in ghee over low heat until fragrant. Add roasted nuts, then mix with sugar and cardamom once slightly cooled. Shape while warm, adding a little warm milk only if needed.
Tip: Too much milk makes the mixture sticky and affects storage.
4. Kaju Katli
Ingredients
- 1 cup cashews
- ½ cup sugar
- ¼ cup water
Method
Pulse cashews into a fine powder. Heat sugar and water until the syrup thickens slightly. Add cashews and stir over low heat until a soft dough forms. Roll between baking-paper sheets and cut into diamonds.
Tip: Avoid over-grinding cashews, as they may release oil.
5. Milk Peda
Ingredients
- 1 cup khoya
- ¼ cup milk
- 2 tablespoons sugar
- 1 tablespoon ghee
- Cardamom
Method
Heat the ghee in a pan over low heat and add the khoya. Crumble and stir until smooth, then gradually add the milk and sugar. Cook, stirring continuously, until the mixture thickens and starts to leave the sides of the pan. Add cardamom and mix well. Allow the mixture to cool slightly, then shape into discs. Truly Desi best A2 Cow Milk can be used; add it gradually to control the consistency.
Tip: Avoid adding all the milk at once, as the khoya may need less liquid to reach a shapeable consistency. Let the mixture cool slightly before shaping.
6. Chhena Murki
Ingredients
- 250 g paneer
- ¾ cup sugar
- ¼ cup water
- Cardamom
- Optional rose essence
Method
Cut paneer into small cubes and pat dry. Cook sugar and water until the syrup turns slightly thick, then add cardamom. Add paneer cubes and stir gently over low heat until the syrup coats the pieces. Remove from heat and keep stirring until the coating cools and crystallises. Truly Desi A2 Malai Paneer is an option; use firm cubes so they hold their shape.
7. Quick Kalakand
Ingredients
- 250 g paneer
- 200 g condensed milk
- Cardamom
- Pistachios
Method
Cook crumbled paneer and condensed milk over low heat, stirring continuously. Add cardamom and cook until thick. Spread in a tray, garnish and cool before cutting.
Tip: Remove from the heat while slightly moist; it will firm up as it cools.
8. Gulab Jamun
Ingredients
- 1 cup khoya or mawa
- 2 tablespoons maida
- A pinch of baking powder
- 1 tablespoon ghee
- Milk as needed
- Sugar and water for syrup
- Cardamom
- Optional rose water
Method
Crumble khoya until smooth, then mix with maida, baking powder and ghee. Add milk gradually only if needed to form a soft dough. Shape smooth balls, fry slowly until golden and soak in warm cardamom syrup.
Tip: Keep the frying temperature moderate so the inside cooks before the outside browns.
9. Dry Fruit Ladoo
Ingredients
- 1 cup seedless dates
- ¼ cup almonds
- ¼ cup cashews
- 2 tablespoons coconut
Method
Roast the nuts, chop them and combine with chopped dates. Warm dates briefly if needed to soften, then mix and shape into balls.
Tip: Soft dates bind the mixture; taste before adding extra sweetener.
10. Shrikhand
Ingredients
- 500 g thick curd
- ⅓ cup powdered sugar
- Cardamom
- Saffron
- Nuts
Method
Strain curd in a clean muslin cloth in the refrigerator until thick. Mix with sugar and cardamom, add saffron, chill and garnish. Truly Desi best Kullhad Dahi can be considered; strain further if needed.
Conclusion
From besan ladoo and kaju katli to paneer barfi and shrikhand, these easy Diwali mithai recipes suit different tastes and schedules. Choose a few favourites, prepare ingredients in advance, and enjoy sharing homemade sweets with family and friends.
Frequently Asked Questions
Which Diwali sweets are easiest to make?
Coconut ladoo, besan ladoo and dry fruit ladoo are useful starting points.
Which sweets can I make without khoya?
Kaju katli, coconut ladoo, besan ladoo, dry fruit ladoo and paneer barfi do not require khoya.
Can I prepare mithai in advance?
Yes, but storage depends on the ingredients. Refrigerate milk-, paneer- and curd-based sweets promptly.
Which Truly Desi products work for homemade mithai?
Depending on the recipe, consider A2 Cow Milk, A2 Malai Paneer, Bilona Churned Gir Cow Ghee and Kullhad Dahi. Confirm current product details and labels before use.
