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12 Decadent Diwali Treats

Every Fall, Hindus all over the world celebrate one of the most important holidays of the year: Diwali. The holiday celebrates the return of King Rama from a long exile as narrated in an epic poem called the Ramayana. Spread over five holy days, each day marks important events from the Ramayana. The devout engage in prayer rituals and decorate their doorways and driveways with flower garlands and colorful rangoli designs. At dusk, the faithful light clay lamps that have become iconic symbols of this holiday, and friends and loved ones visit each other and share lavish spreads of decadent eats.

Many households spend several days ahead of the festival preparing these treats, so that when loved ones come to visit, they have a wide selection to enjoy. In addition, many dishes are treated as religious offerings on each of the holy days, so Diwali treats are typically vegetarian to comply with Hindu dietary rules. Many Diwali treats are also excuses to show off the skill and technique of the host — each more delicate than the previous one. Below we share some of our best Diwali recipes.

By Nandita Godbole

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Gulab Jamun

An utterly decadent and classic Indian treat, gulab jamun is a must-have at any Indian celebration. This preparation takes a little bit of time and is done in two steps: frying the little nuggets of dough, and then immersing them in a simple syrup made perfumed with cardamom and saffron. Make plenty — they are addictive!

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Puffed Rice Chiwda

Puffed Rice Chiwda, much like the Chex mix, has many versions across India. Some recipes, like this one, use puffed rice while others make it with flattened rice flakes or even unsweetened corn flakes. Regardless of how it is made or how many ingredients are in the recipe, it comes together quickly and lasts for up to four weeks if stored well.

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Shankarpale

Homes across India have different versions of these unassuming bits of fried dough that combine the crunch of a fried preparation with a melt-in-your-mouth texture. There are two ways to make this — with a sugary liquid as this recipe suggests or by controlling the sugar. They are finished with a dusting of confectioners’ sugar. Store them in an airtight container in a safe place. They tend to disappear under mysterious circumstances.

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Peanut Brittle

Just like Peppermint bark is a classic Christmas tradition, so is the Indian version of brittle. Indian brittle is called chikki, and is traditionally made with a form of raw sugar called jaggery that imparts a caramel-like flavor and color to the treat. The word “chikki” suggests its sticky texture. Other than peanuts, brittle can be made with other roasted nuts like cashews, pecans, almonds and walnuts, so try this recipe using different nuts for a variety of flavors.

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Drommar

A classic Indian eggless cookie, this treat is closely related to Nankhatai, a preparation that came to India with the Dutch in the early 1600s. This softly sweet cookie has an extremely simple recipe, but patience is key after they are baked. They must be cooled for at least an hour before storing, or else they will fall apart —unless, of course, that is your excuse for not sharing.

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Rasgulla

Another classic dish from the state of West Bengal, rasgulla is a soft and spongy treat traditionally made from freshly made paneer or cottage cheese. The cheese is drained of all its liquid and then kneaded with a pinch of flour until it is pliable. Once it is the consistency of dough, the dough is portioned into small balls, which are then dunked into a hot simple syrup. These, too, are addictive.

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Rasmalai

A spin off of rasgulla, rasmalai is another delicate and wonderful dessert. To make this, soak the rasgulla in a sweetened cream and allow it to chill completely before serving. This dish is your excuse to make a double batch of rasgulla.

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Apple Ka Halwa

Another simple preparation, this dish with grated apples comes together rather quickly. Sautee the apples, add the spices and sugar and serve warm. To add extra decadence and mimic the traditional flavors of milk solids, or mawa, in an old-fashioned apple halwa, add a splash of heavy cream into the finished dish. Enjoy warm.

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Spiced Cashews

Flavored and spiced nuts are a staple in Indian pantries, but they make a special appearance at festivals. This easy recipe uses a host of spices, including an uncommon ingredient — Worcestershire sauce — which includes anchovies. Skip the sauce if religious or dietary restrictions are being maintained, and substitute it with a splash of tamari to mimic its smokey, salty flavors. These last best in airtight containers and will be a welcome pairing for any kind of beverage.

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Coconut Jaggery Barfi

Barfi is a broad category of fudge-like preparations that are easy to make in the kitchen. They come together in a flash. Barfi can be made with a host of different ingredients, including a combination of dried fruits and nuts. This barfi gets its caramel-like flavor from jaggery and cuts better when it is completely cooled compared to other types of barfi. It makes a great lunch box treat, as well.

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Mutthri

This is a classic savory fried preparation and will have you reaching for more. Use fine semolina (not semolina flour) and ghee to create the texture. The dried spices retain their bite after frying, and these crisp wafers are welcome additions to even the fullest snack platter.

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Masala Poori

A cousin of mutthri, this is made with seasoned whole wheat flour called atta that you can get at a South Asian grocery, not Western-style whole wheat flour that is often used in baking. These puffed domes of goodness are often dunked into hot chai or polished off on their own. Trust me, you’ll lose count of how many you ate.

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