Diwali 2023: 5 Course Menu To Serve Your Guests

Diwali is such a wonderful festival, and what makes it even more unforgettable are the mouthwatering Diwali recipes that we get to enjoy. The Diwali dinner is a cherished celebration where we strive to bring joy to our guests through delicious festive dishes. Sometimes, these recipes can take up a lot of time. However, we have an amazing solution for you! MasterChef Pankaj Bhadouria has come up with a 5-course Diwali dinner that you can prepare in just 45 minutes! This menu offers a range of delicious dishes, starting with a fruity Pani Puri appetiser and ending with a delightful Kesar Phirni dessert. In between, you can enjoy the Sweet Corn Chaat, Paneer Makhanwala, and Navratan Pulao. These amazing Diwali recipes have the power to make any occasion extra special, creating lasting memories. 

Appetizer: Fruity Pani Puri  


400 ml guava juice  

400 ml pomegranate juice  


½ cup boondi 

½ cup pomegranate seeds 

Chopped coriander leaves 

1 tsp chat masala  

½ tsp black salt 

1 tsp red chili flakes 

Chopped mint leaves  

Method: Add the spices to fruit juices to make the fruity pani. Fill the puris with pomegranate seeds and coriander leaves to serve.  

Starter: Sweet Corn Chaat  


Wafer canapes 

Sweet Corn 

Chopped onion 


Green chilies 


Pomegranate seeds 

Mint leaves 


Method: Mix together all the ingredients for the salsa. Serve in wafer canapes. 

Main Course: Paneer Makhanwala  


300 g Paneer 

2 sliced onions 

2 sliced tomatoes 

½ cup cashew nut  

50 g butter 

½ cup tomato puree 

1 tbsp kasuri methi  

2 bay leaf 

2 tsp Kashmiri chilli powder 

2 tbsp cream 

Method: Heat oil in a pan. Add the sliced onions and sauté till pink. Add the powdered spices, sliced tomatoes, cashew nuts and sauté till tomatoes are mushy. Cool and grind to a smooth paste. Return the paste to the pan. add water, salt to taste, and sugar and bring to a boil. Add paneer pieces, and simmer for a few minutes. Add kasuri methi and garnish with cream to serve. 

Accompaniment: Navratan Pulao   


½ cup Dry Fruits 

½ cup Frozen Peas 

A pinch of Saffron 

2 bay leaf 

1 tsp black peppercorns 

1 tsp caraway seeds 

2 cups rice 

2 tbsp ghee 

Salt to taste 

Method: Wash the rice and soak it for 10 minutes. Heat the ghee, add caraway seeds, peppercorns, bay leaves and saute for a minute. Add the dry fruits and saute for another minute. Add the drained rice and saute for a minute. Add 4 cups of water, salt to taste and cook till rice is done. Pour soaked saffron over the rice and cover and set aside. Serve garnished with pomegranate seeds. 

Dessert: Kesar Pista Phirni  



1 L Milk 

¼ tsp Saffron 

1 cup whipped cream 

½ cup sugar 

½ cup pistachio 

Clay bowls to serve 

Method: Soak rice for 10 minutes. Grind to a smooth paste. Bring to boil ¾ of the milk. Dissolve the rice paste in the remaining milk and add to the boiling milk, stirring constantly. Cook till the rice is cooked and the phirni thickens. Add the soaked saffron to the milk, add sugar and cook till thick. Remove from heat, serve in clay bowls. Grind the pistachios with some cream and sugar. Fold in the whipped cream. Pipe out the pistachio cream over the phirni when cooled.