Gujiya is a famous Indian dessert which is made in Diwali. It is a special Mithai made for all the guests who visit home. The Gujiya is made up of the ingredients like Meda and grated coconut. The stuffings also contain the dry fruits. The Gujiya is made in the special Sancha which is easily available in the market. Then it is deep fried in the olive oil. Then after it becomes crispy the Ghujiya is dipped in the Chasni. Then it is served hot.
To make the Diwali namkeen the Papdi is made at homes. The dish is very simple and easy. The Papdi is made up with the ingredients like Meda and Eno. Eno is used to make it soft and crispy. It is made like the Roti and deep fried in the olive oil. Then it is served at the room temperature with the sprinkled chaat masala. The Papadi is also known as Mathri at some places.The Papdi can be preserved for some days in the air tight container.
Balushahi is the famous Indian Dessert which is generally served in every festival. It is made up of the ingredients like sugar and meda. Then it is deep fried and dipped in Chasni, then served hot or at the room temperature.
Rasgulla is the famous Indian dessert which is made frequently during festivals. The dish is made at home by taking the material which is available in the market or the batter is ready at home by mixing some ingredients. The small balls are made up of the cottage cheese and Mava. Then they are deep-fried in to the olive oil and dipped in the chasni. The Rasgulla is the dish which is very easy to make but is very tricky. All the measurement should be perfect. Then they are served hot as well as at the room temperature with the dry fruits.
5 Gulab Jamun
This is a famous Indian dessert which is made and served in all the Indian festivals. The tricky recipe is made up of the ingredients like the mava and sugar. The sweet dish is also made up and dipped in the Chasni to make them sweeter. The Gulab Jamun is loved by all at the home. The dish gets ready in half an hour. But it takes lot of efforts. Then they are served hot as well as at the room temperature with dry fruits over it.
There are many type of Laddu which are made at home at the time of Diwali. The different types of laddus are Aate ke Laddu, Besan ke Laddu, dry fruit wale Laddu and Makhaneke Laddu. All the laddus are prepared at home to serve to the guests who visit home at Diwali.
7 Kaaju Barfi
Kaaju Barfi is the very popular Indian dessert which is very popular in India at the time of festivals. Kaaju Barfi is also known as the Kaaju Katli. It is the most eaten Indian dessert. It is the favourite dish of all at the home so that is why it is made at home also. The Kaaju is soaked overnight in the milk which is sweet then it is blended with the mava and is frozen.
8 Mungfali Ki Barfi
The Barfi is simply made but in it the stuffing of Mungfali(means peanut) is included. The crushed Mungfali is mixed in it to give it a new flavour and make it nutty. The nutty Barfi is loved by all. It is served at the room temperature. The Mungfali Barfi can be preserved in the fridge for few days.
Peda is a made up of the ingredients like mava and sugar. The Peda is very simple and long lasting dessert which can be preserved for some days. It is made like Laddu only. But the batter is different and it is more loved by the people. It melts in the mouth and no one can resist eating it.
11 Dry Fruit Keladdu
Dry Fruit KeLaddu is made up of all the mixed dryfruits. It is made at the time of Diwali when the winters are on the way. The Laddu which consists of dry fruit keep the body warm and active. The Laddu consists of the ingredients like badam, kaaju, pista, kishmish, anjeer and makhana. The Laddu can be preserved for months in air tight container.
Chocolates can be made at home also. Generally mothers try to make healthy food for their kids and it includes chocolate also. The raw Chocolates are available in the market. These raw Chocolates are melted in a non stick pan and put in sancha and is frozen. Then it is served chilled with the dry fruit toppings. It can also be preserved for many days.
Imerti is a type of sweet dish and is very famous in Madhya Pradesh. The Imerti is generally made in the festivals. It is made at the home to have the hygienic feeling. The dish is made up of the batter in which the orange colour is mixed. Then the batter is deep fried in the olive oil and dipped in the chasni. Then it is served hot with the Malai or Rabri.
13 Sambudana Ka Namkeen
Sabudana Ka Namkeen is a Falahari Namkeen . The Namkeen is eaten at the time of fast. The Sabudana and the Makhanaare deep fried in the olive oil. Then the Indian spices are mixed into it to make it tastier. The dish is preserved in the air tight container.
14 Besan Ka Sev
The Besan Ka Sev is the namkeen dish which is made at home in Diwali. The item of Besan is good to make in Diwali. The Sev is made up of the different Sancha which is easily available in the market. The batter is put into it and deep fried. It is also preserved for months.
15 Mithi Saloni
The MithiSaloni is also an Indian desert which is made at the time of Diwali. The Saloni is in the shape of diamond. It is made by the meda and the sugar syrup. The dish Mithi Saloni is also known as the Mithi Mathri. The texture of the dish is very crispy. These can also be preserved. And can be served with curd and chaat masala. It can also be converted into the khasta chat and served to the guests.
16 Namkeen Gujiya
The Ghujiya can also be namkeeen. The Namkeen Ghuji is also made like the Mithi Ghujiya but only difference is that the stuffing is different. The Namkeen Ghujia’ stuffing is made up of the sev and the salad. It cannot be preserved much because the filling is raw and can easily get rotten. It is served with yogurt.
17 Mal Pua
Mal Pua is the famous Indian sweet dish which is mostly preferred at the time of festivals. The Mal Pua is made up of the ingredients like meda, sugar and dry fruits. It is deep fried in the olive oil. The Malpua is also served with the moong green dal to make a balance between sweetness of the dish. It cannot be preserved much. It is served hot with the sprinkled dry fruits over it.
18 Mithe Samose
We have heard Samose which is eaten with Chutney and the stuffing is made up of Masaledar Aloo. But the Samose which is made at home at the time of Diwali is Mithe Samose. Its filling is made up of the crushed or grated coconut and the Mava. Then after deep frying it, it is dipped in the chasni and served hot as well as at the room temperature.
Jalebi, the most popular Indian sweet dish, is eaten in all the festivals and so in Diwali also. It is made up of flour which is mixed with sugar.Then it is deep fried in the oil. Then it is served hot and crispy.
The Kheer is the all time favourite dish prepared at home. It is the type of dessert which is served hot as well as chilled. The Kheer can be made up of different flavours like Chawalki Kheer, Sabudana Kheer, Chocolate Kheer, etc. The dry fruits are sprinkled upon it to make it nutty.