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In many Indian homes, the excitement of Diwali begins in the kitchen, long before the diyas are lit. Traditional sweets are an important part of this festival, yet their preparation can often feel overwhelming with all the frying, stirring, and constant attention they demand. The air fryer, however, has changed how many home cooks approach festive cooking. It allows sweets to be made with less oil, minimal supervision, and fewer chances of anything going wrong. The results are crisp, golden, and authentic in flavour. With the growing popularity of smart kitchen appliances, brands like Usha have designed air fryers that make it easy to prepare mithai with consistency and convenience, especially when time and energy need to be managed carefully during the festive rush.
Air fryer sweets can still retain the familiar aroma of ghee and cardamom while cutting down on excess oil. They work well for those who want to continue their festive traditions without the heaviness that deep-fried cooking often brings. The method also suits modern Indian kitchens, where efficiency and health go hand in hand. This Diwali, an air fryer can be the easiest way to bring old favourites back to the table, reimagined with care and balance.
1. Gulab Jamun
Gulab Jamun remains one of the most loved Diwali sweets, and it can be prepared in an air fryer with great success. The dough is made the same way as usual, combining khoya, a small amount of flour, and a touch of baking soda. Instead of deep frying, the small balls are brushed lightly with ghee and placed in the air fryer basket. Cooking them at 180°C for about ten minutes ensures they turn evenly golden on all sides. Once ready, they are soaked in warm sugar syrup flavoured with cardamom and rose water.
This method uses minimal ghee while keeping the texture soft and spongy. The air fryer ensures that each Gulab Jamun develops a uniform crust without becoming too oily. The syrup should always be warm and not boiling, as it helps the fried dough absorb sweetness evenly. The result tastes almost identical to the traditional version but feels much lighter.
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2. Karanji (Gujiya)
Gujiya is another sweet deeply linked with Diwali traditions, especially in North India. Usually deep-fried, this crescent-shaped pastry can easily be made in an air fryer. The dough, prepared using maida and ghee, is rolled thin and filled with a mixture of grated coconut, khoya, nuts, and sugar. After sealing the edges, each piece is brushed with ghee before going into the air fryer. A temperature of 170°C for around twelve to fourteen minutes gives a perfect flaky crust.
The air fryer version keeps the gujiya crisp but prevents the greasy layer that often comes with deep frying. It also reduces the chances of uneven colouring or breaking. Once cooled, they can be dusted lightly with powdered sugar or dipped quickly in thin sugar syrup for extra sweetness. This approach helps maintain the festive indulgence without making the preparation too heavy or oily.
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3. Coconut Ladoo
Coconut Ladoo is among the easiest sweets to prepare and adapts beautifully to the air fryer. The grated coconut is roasted briefly in the air fryer to release its natural aroma. Once slightly golden, it is mixed with condensed milk and cardamom powder in a bowl until the mixture thickens slightly. Small portions are then rolled into smooth ladoos while still warm.
The air fryer helps achieve that perfect roasted flavour that is difficult to control on an open flame. It prevents the coconut from turning too brown while bringing out its sweetness naturally. Once cooled, these ladoos can be garnished with crushed pistachios or a thin layer of edible silver foil for a festive touch. The entire process takes little time, making it ideal for those who want something quick yet traditional.
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4. Shakkarpara
Shakkarpara bites are a staple in many homes during Diwali. Traditionally deep-fried, these crisp bite-sized pieces can turn out just as good in an air fryer. The dough is made with flour, ghee, and sugar syrup, kneaded into a firm texture and rolled out evenly. It is then cut into small diamond shapes and brushed with ghee before being placed in the air fryer.
Cooking them at 160°C for about ten to twelve minutes ensures a golden, crisp finish. Once done, they can be coated again in a thin sugar glaze or tossed in fine sugar for a light coating. Air frying keeps them crisp but reduces the heavy oiliness that sometimes dulls their sweetness. The result is clean in flavour, and they store well for several days in an airtight container, making them ideal for gifting.
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5. Balushahi
Balushahi is one of those sweets that many people hesitate to make at home because it requires careful frying. The air fryer simplifies this process without compromising the signature flaky layers and syrup coating. The dough is prepared with flour, ghee, and curd, shaped into small discs, and brushed with ghee. Cooking them in the air fryer at 180°C for twelve minutes gives a crisp golden crust while keeping the inside soft.
After air frying, the Balushahi is dipped in warm sugar syrup for a few minutes, allowing it to absorb sweetness evenly. The texture remains flaky and light, with less greasiness compared to the traditional deep-fried version. This method ensures that every piece cooks uniformly without becoming soggy or uneven in colour. Once cooled, a few slivers of almonds or pistachios can be added for garnish.
Image Credit: Freepik
