Gulab Jamun to Mysore Pak, timeless Diwali sweets that bind families together

Hyderabad: Diwali is the festival of lights, friends, family and food. With glimmering lights and diyas decorating houses, everyone waits for that moment to share something sweet.

From traditional sweets full of ghee, to sugar-free sweets, to sweets that are easy to make beforehand, there are many choices. Better than store-bought sweets are those made at home.

How to make the best sweets

Using fresh ingredients and best quality ghee, pure sugar and quality nuts makes a huge difference.

Plan and prepare a day earlier so you can relax on Diwali or focus on decorating your home. Add a personal touch and pack your sweets in colourful boxes to make them even more attractive when you share them with neighbours or friends.

Gulab Jamun

Every family has their favourite Gulab Jamun recipe. Nothing quite makes Diwali as perfect as soft Gulab Jamuns floating in sweet syrup. They come warm and practically melt in your mouth.

You can also make them a day in advance, and then just warm them up gently when guests arrive.

Coconut Barfi

This simple recipe needs grated coconut, milk, and sugar. It is perfect when you want Diwali sweets ideas that are both quick and unique. Sprinkle a little cardamom or saffron on top for extra colour and flavour.

Besan Ladoo

These round ladoos are a Diwali favourite. Roasted chickpea flour mixed with ghee and sugar creates a nutty aroma that fills your kitchen. Add in a few pinches of cardamom for added flavour. If you are looking for simple and quick sweets, Besan Ladoo is for both beginners and experts.

Kaju Katli

Thin diamond shapes of cashew goodness – Kaju Katli is always one of the best Diwali sweets served in festive platters. The smooth texture and mild sweetness make it a hit with everyone.

Jalebi

Golden spirals soaked in saffron syrup have the power to bring festival cheer instantly. Fry them fresh, and you will see everyone’s face light up with joy. If you like traditional tastes and fun shapes, Jalebi is always a hit with children.

Mysore Pak

This South Indian delight is full of ghee and flavour. The crumbly texture pairs beautifully with evening tea.

Rasgulla

Made from soft paneer balls soaked in light sugar syrup, Rasgullas bring a gentle sweetness to the Diwali table. If you are looking for refreshing Diwali sweets ideas, this one is perfect after a heavy festive meal. Serve them chilled for an added treat.

Chikki

Made with jaggery and peanuts or sesame seeds, Chikki adds a delightful crunch to your festive menu.

It is easy to store and carry, making it ideal when you wish to share Diwali sweets with neighbours or colleagues. Wrap small pieces in colourful paper to spread cheer in a simple yet charming way. Get your children to help you make and pack these.

Malpua

These soft, fluffy pancakes soaked in sugar syrup are especially loved in North India and make the perfect finish to a festive meal.

With its light crisp edges and fragrant cardamom flavour, it easily joins the list of best Diwali sweets for anyone looking to add variety to their platter of delights.

Celebrate togetherness

Diwali is more than lights and firecrackers; it’s about togetherness. Cooking these sweets brings the family into the kitchen and spreads joy in every bite. Whether you are trying a new recipe or making an old favourite, these Diwali sweets ideas will help you create unforgettable moments. Share them with loved ones, gift them with care, and enjoy the warmth of the season.

Kalakand recipe

Ingredients

1 tin of condensed milk

2 tablespoons milk powder

½ kg of paneer

5 cardamom, powdered.

Chopped almonds and pistachios

Method

Mash paneer coarsely and mix in condensed milk and milk powder. In a pan with a thick bottom, heat the mixture. Cook over medium heat, stirring frequently, until the mixture thickens and begins to come away from the pan’s sides.

Remove from flame and spread onto a greased plate. Sprinkle cardamom powder. Top it with almonds or pistachios for a nice crunch and extra richness. Let the Kalakand set naturally at room temperature or in the fridge before cutting it into pieces.