Diwali Recipes | Collections of Diwali Sweets Recipes

Diwali Sweets Recipes | Diwali Mithai Recipes

Finally, Diwali is round the corner!! Lights, lamps, fireworks, lots and lots of varieties in foods etc etc. Diwali is celebrated for five days all over India with joy and enthusiasm. Diwali is a festival of vibrancy, joy, light, and bliss which is expressed through the medium of delicious delights. Families, friends, relatives and neighbours share sweets and gifts with the belief of share and care for each other. 

And when we talk about the food list for the festival, the list is never-ending. Every festival in India is associated with varieties of sweets which are lip-smacking with a range of flavours, taste and aroma. The joy of celebrating the festival of Diwali with your family, friends and relatives is incredible. But with joy and bliss comes a pinch of responsibility as well. You need to put in efforts to make the festival more memorable. One of the biggest thoughts that keeps striking you is – “What special dishes can I prepare for the festive celebration?”

Let us jump into the huge variety of sweets!! 

1. Coconut ladoos

coconut ladoo

Coconut ladoos are delicious and easy to make sweets, made using coconut, sugar, milk and cardamom powder. Traditionally, the coconut ladoos were mostly prepared in the coastal regions i.e, south India. But, now you can see that coconut ladoos have occupied every corner of the country. The taste of fresh grated coconut makes it a delicious delight. 


  1. Grated coconut – 1.5 cup 
  2. Desi ghee – 1 tsp
  3. Condensed milk – ¾ cup 
  4. Cardamom powder – ½ tsp
  5. Desiccated coconut powder – ½ cup 


  1. Take a frying pan and pour desi ghee. 
  2. Add grated coconut, stir and saute the coconut on a low flame for about 2-4 minutes.  
  3. Once you observe that all the moisture in the coconut has evaporated turn off the flame. 
  4. Then add condensed milk, cardamom powder and stir it on a low flame. 
  5. Once the mixture begins to thicken keep stirring the mixture and when you will observe that the mixture has started to leave the sides of the pan, turn off the flame.
  6. When the mixture has cooled take small portions of the mixture and start making medium ball shaped ladoos. 
  7. Roll the ladoos in desiccated coconut powder and you can also place almonds on the ladoos. 
  8. Your delicious coconut ladoo is ready to be served. 

2. Atta ladoo

atta ladoo

The atta ladoos are mouth melting delights which are easy to prepare. The atta ladoo is prepared using simple ingredients like atta i.e wheat flour, sugar, desi ghee. 


  1. Wheat flour or atta – 1 cup 
  2. Sugar – ⅓ cup 
  3. Desi ghee – ⅓ cup 
  4. Raisins – 1 tbsp 


  1. Take the sugar in a grinder and grind it to a fine powder. 
  2. Take a thick bottom pan and add wheat flour into it and let the flour roast on a low flame. 
  3. Keep stirring the flour until the flour starts browning. You will start getting a nutty aroma from the atta after about 8-10 minutes of roasting the wheat flour. 
  4. Then add desi ghee to the flour and give it a good mix. 
  5. Keep stirring the mixture for further 3-5 minutes until the flour gets completely cooked. 
  6. Switch off the flame and add powdered sugar to it. 
  7. Then add raisins and mix it well. 
  8. When the mixture is not too hot and the heat is bearable to make ball shaped sweets, take small portions of the mixture and start making medium ball shaped ladoos. 

Tips to follow 

  1. Check the taste of the atta after roasting, to check if the atta is cooked or not. 
  2. You can add more desi ghee depending on your requirement but do not let the ghee float in the wheat flour. 
  3. Break the sugar lumps if any once you mix the sugar powder in the wheat flour. 
  4. Do not let the mixture cool down completely before making ladoos.
  5. You can add other varieties of dry fruits according to your interest.  

3. Moong dal payasam 

Moong dal payasam

Moong dal payasam or kheer is a creamy, delicious and healthy sweet made using simple ingredients like moong dal, jaggery and coconut milk. 


  1. Moong dal – ½ cup 
  2. Water – as per requirement
  3. Coconut milk – 1 ½ cup 
  4. Desi ghee – 2 tsp 
  5. Cardamom powder – ½ tsp 
  6. Cashews – 10-15 
  7. Raisins – 1 tbsp
  8. Jaggery – ¾ cup 


  1. Rinse a moong dal a couple of times and then add a cup of water. 
  2. Take a pressure cooker and place the pan in the pressure cooker. Then add about 1.5 cup of water in the pressure cooker. 
  3. Pressure cook the moong dal for 5 whistles under medium flame. 
  4. Once the lentils are cooked well pour the moong dal to another pan. 
  5. Mash the moong dal with the help of a spoon. 
  6. Add ½ cup of thin coconut milk to the moong dal and give it a good mix. 
  7. Then add jaggery powder to the moong dal and let the mixture heat on low flame. 
  8. Keep stirring the mixture until the jaggery dissolves completely. 
  9. Once you observe that the jaggery dissolves, add a cup of thick coconut milk. 
  10. Give the mixture a good stir and heat it for about two minutes; then turn off the flame. 
  11. Take a tadka pan, add ghee followed by cashews, almonds or any other dry fruits of your choice. 
  12. Fry until the cashews appear light brown; then add raisins and cardamom powder 
  13. Turn off the flame once the raisins become plump. 
  14. Now pour the dry fruits with desi ghee into the moong dal mixture. 
  15. Give it a good mix. 
  16. Your healthy and tasty moong dal payasam is ready to be served.  

Tips to follow 

  • You can also pressure cook the moong dal directly in the pressure cooker. (Add about 1.5 cups of water for ½ cup of moong dal.)
  • Once the moong dal is cooked see to that the moong dal is not pasty. 
  • You can also add water instead of coconut milk to the moong dal. 
  • Do not boil the moong dal payasam because the coconut milk can curdle.  
  • You can serve the payasam cold or hot depending upon your preference.  
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4. Semiyan or Vermicelli payasam 

Semiyan or Vermicelli payasam

Semiyan or vermicelli payasam is an easy to make and mouth-watering sweet which is usually prepared in most of the festivals all around India. 


  1. Desi ghee – 1.5 tbsp
  2. Semiyan or vermicelli – 1 cup 
  3. Milk – 3.5 cup
  4. Sugar – as per requirement (4tbsp)
  5. Cashews – 10-15
  6. Raisins – 10
  7. Cardamom powder – ½ tsp


  1. Take a pan and add vermicelli in it and let it roast on a low flame. 
  2. Keep stirring the vermicelli until it turns light brown or golden. 
  3. Pour milk to the roasted vermicelli and give it a good mix. 
  4. Let the vermicelli get cooked well on a medium flame. Keep stirring the mixture occasionally. 
  5. Simmer until the vermicelli is cooked, then add sugar as per requirement. 
  6. Add cardamom powder and simmer the payasam for 2 more minutes. 
  7. Meanwhile when the payasam is simmering,take a tadka pan, add ghee followed by cashews, almonds or any other dry fruits of your choice. 
  8. Fry until the cashews appear light brown; then add raisins and cardamom powder 
  9. Turn off the flame once the raisins become plump. 
  10. Keep the dry fruits aside and once the vermicelli is cooked well add dry fruits with desi ghee into the payasam. 
  11. Your vermicelli or semiya payasam is ready to be served. 

Tips to follow 

  • You can also make use of roasted vermicelli. 
  • While adding milk remember that the milk will thicken when the payasam cools down. 
  • You can serve the payasam cold or hot depending upon your preference.  

5. Sabudana kheer

Sabudana kheer

Sabudana kheer is an amazing sweet pudding which is not just easy to make but also easy to digest. 


  1. Sabudana – ½ cup 
  2. Milk – 2 cups 
  3. Water – 2 cups 
  4. Sugar – 4-5 tbsp (depending upon your taste)
  5. Cardamoms – 4-5 
  6. Chopped cashews – 2 tbsp
  7. Raisins – ½ tbsp 


  1. Keep the sabudana under running water and rinse it well until the starch gets removed from it. 
  2. Soak the sabudana in water for about 3-5 hours, or even overnight depending upon the quality of the sabudana. 
  3. Drain the sabudana well and keep it aside for sometime. 
  4. Take a pan and place the sabudana on medium flame and warm milk simultaneously. 
  5. After 5 minutes, add the milk to the sabudana and continue to cook. 
  6. Add sugar, cardamom powder and simmer the kheer for about 15-20 minutes. 
  7. See to that you are continuously stirring the kheer. 
  8. Switch off the flame and add chopped cashews and raisins.  
  9. Your sweet and creamy dessert is ready to be served. 

Tips to follow 

  • You can soak sabudana for about 30 minutes in hot water. 
  • You can skip sugar and add jaggery instead, but there will be variation in the taste of the kheer. Add jaggery and water in a pan, heat it until the jaggery melts and cook it till the syrup thickens. Cool it and add the kheer to it. 
  • You can add chopped dates, but see to that you don’t cook dates. 
  • You can also add some strands of saffron to the kheer. 

Read our blog – Sabudana Recipes | Sabudana Vrat Recipes

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You can also check out these videos of other mouth-watering and flavoursome sweets to enjoy this Diwali –  

Chocolate modak          Ghevar recipe
Gulab jamun
Dodha barfi
Paneer jalebi
Kesar peda

 To check out more recipes visit our blog, click here. You can prepare homemade ghee or buy pure organic ghee at our online store. Visit our website https://sureshfoods.com to know more. 

For all the newly weds and newborn babies it is going to be an extra special Diwali. Everyone in the family ecstatic about it and you want it to be one among those most memorable days of your life. Enjoy the festival, have these yummy delights and capture these Diwali moments in your hearts. 

Let the Festival bring in loads of happiness, prosperity, love, health and wealth for you and your family.  Wishing everyone a Happy Diwali from Suresh Foods!!