Laddu To Halwa: 10 Different  Sweets  To Serve This Diwali

There are many different kinds of sweets to choose from, and they are a staple of the Diwali celebration. The following is a list of well-liked sweets to serve on Diwali:

1. Laddu: The most popular variety of laddu is called Besan Laddu, which is made from roasted gramme flour (besan), sugar, ghee (clarified butter), and cardamom. Laddu is a round or ball-shaped confection made from a variety of ingredients. There are numerous other varieties as well, such as Coconut Laddu (made from sugar and grated coconut) and Rava Laddu (made from semolina or suji). Motichur Laddu is made from small balls of gramme flour. Laddus have a varied flavour and texture and are frequently topped with nuts like cashews or almonds.  Laddus are connected to joy and festivities. People exchange candies like laddu on Diwali to show kindness and commemorate the triumph of light over darkness.  Hindu gods are frequently offered laddus, particularly during the Diwali prayers.

2.Gulab Jamun: Reduced milk, or khoya, is the main ingredient in gulab jamun. It is kneaded into a soft dough. After shaping the dough into tiny balls and deep-frying it until golden brown, it is soaked in a sugar syrup that has cardamom or rose water flavouring. Gulab jamun's texture is incredibly soft and melt-in-your-mouth. It's sweet, with a hint of cardamom or flowers from the sugar syrup. For extra richness, certain variations might also include nuts or saffron. Gulab jamun is a happy and sweet symbol. Its appearance on Diwali represents the wish for a happy and prosperous life. Gulab jamun's sweetness is linked to the festival's upbeat and joyous atmosphere.

3. Barfi: Condensed milk, sugar, and ghee (clarified butter) are the usual ingredients for barfi. Depending on the regional differences, it can be flavoured with different ingredients like cardamom, saffron, pistachios, almonds, or coconut. Barfi comes in a variety of shapes, most commonly square or diamond-shaped, and has a consistency similar to fudge. There are two types of textures: crumbly and firm, and soft and chewy. Rich and sweet, the taste is enhanced by the addition of distinct flavours and scents. Barfi is more than just a candy; it represents happiness, luck, and the festive spirit of Diwali. It adds to the cultural diversity and customs surrounding the festival of lights by appearing on the festive table and in gift boxes.

4. Rasgulla: The main ingredients of rasgulla are semolina dough and chhena, an Indian cottage cheese. After kneading the chhena into a smooth dough and shaping it into small balls, the dough is cooked in sugar syrup until the balls swell and become pliable. It gets its sweetness from the sweet syrup in which it is cooked, and occasionally cardamom or rose water are added for flavour. Families prepare elaborate feasts for Diwali. Rasgulla frequently appears among the sweet dishes offered at these celebratory dinners, lending a delightful touch to the festivities.

5.  Jalebi:  A wheat flour batter is deep-fried into intricate spiral or pretzel shapes to create the sweet treat known as jalebi. The jalebis are fried and then soaked in sugar syrup to create a crispy, syrupy, and slightly tangy sweet treat. For extra flavour and fragrance, they are occasionally flavoured with rose water, saffron, and cardamom. Saffron or food colouring are used to give jalebi its distinctive bright orange or yellow colour. During Diwali, guests and visitors are frequently offered jalebi along with other snacks and sweets. It represents the desire to spread the festival's joy and friendly hospitality.

6. Halwa: Halwa is a sweet dish that can be made with a variety of ingredients; these include semolina (suji or rava), wheat flour, gramme flour (besan), moong dal, carrots, and even fruits like banana. The main ingredients in most halwa recipes are ghee (clarified butter), sugar, and water. Halwa has a dense, fudge-like consistency; depending on the ingredients, the texture can be soft and moist or firm and granular; it can be flavoured with cardamom, saffron, or other spices, which gives it a rich, aromatic flavour. Halwa is occasionally prepared on auspicious occasions, and Diwali is no different. Families cook halwa as part of the festive feast, signalling the start of the celebration with a sweet and delightful dish.

Video Credit: Youtube/ Kunal Kupur

7. Kheer: A common Indian dessert, kheer is made with rice, milk, sugar, and cardamom. Nuts like almonds, cashews, and pistachios are used as garnish. Tapioca or vermicelli are two more ingredients that can be used to make it. Rich and creamy in texture, kheer is frequently made for celebratory meals, dinner parties, and special events. In India, kheer is a popular and traditional sweet dish. It is cooked, served as part of the festive meal, and enjoyed as a delectable dessert on Diwali.  During the prayers and rituals of Diwali, kheer is frequently offered to the gods as prasad, or holy offering. It is thought to bring blessings from the gods and goddesses for a prosperous and happy new year, and it represents devotion.

8. Sohan Papdi:  Ghee (clarified butter), sugar, water, and gramme flour (besan) are combined to make Sohan Papdi. To add flavour and texture, some variations might include cardamom, almonds, or pistachios. The texture of Sohan Papdi is melt-in-your-mouth flaky. It is distinguished by thin, readily separated layers. If nuts are used in the recipe, the sweet has a faint nutty flavour in addition to being sweet. Sometimes, at the start of Diwali festivities, Sohan Papdi is made as a delicious and auspicious treat to welcome in the holiday season. Deeply ingrained in Indian culinary traditions is Sohan Papdi. People are connected to the rich cultural legacy of the festival, which has been passed down through the years, through its preparation and consumption during Diwali.

9. Kaju Katli: Kaju Katli is renowned for having a unique flavour and a texture that melts in your mouth. It is prepared by finely powdering cashew nuts, combining them with sugar syrup, and then forming the mixture into diamond-shaped pieces. Each piece is aesthetically enhanced by the addition of a silver leaf (varak) to its top. Cardamom is another flavour added to Kaju Katli to give it an aromatic touch.  Kaju Katli is regarded as a traditional Diwali dessert and is a must-have for the festivities. It is enjoyed by many and shared with neighbours, family, and friends. Because of its rich and decadent flavour, Kaju Katli is a symbol of the joy and celebration that accompany Diwali.

10. Rasmalai: Indian cottage cheese called chhena is used to make rasalai. It is rolled into balls and cooked in a syrup made of sweetened milk. It is frequently flavoured with cardamom and topped with chopped almonds and pistachios. The texture of rasamajulai is rich and creamy. The flavours of the sweetened milk syrup seep into the spongy, soft chhena balls. The dish has a distinct aroma that comes from the subtle cardamom flavouring. The concept of prosperity and plenty is linked to the richness and creaminess of Rasmalai. Eating it on Diwali is a symbol of bringing sweetness and abundance into one's life.