Diwali Sweets

Diwali Sweets

Bombay HalwaBombay Halwa
Preparation Time: 15 minutes,
Cooking Time: 30 minutes,
Serves / Makes: 12


  •  Sabudana 1/3 cup
  •  White Flour 1/3 cup
  •  Corn flour 2/3 cup
  •  Sugar 4 cups
  •  Ghee 1 cup
  •  Lemon 1 med
  •  Cardamom powder 2 tea spoons
  •  Color green, lemon or red

Wash & soak Sabudana in 2 cups of water for 8 hrs & liquidize. Soak white flour & corn flour, in 2 cups of water for 8 hrs.Dissolve sugar in 1 � cups water & bring to a boil.
As soon as the sugar melts completely, add both the mixtures & start stirring.
When the mixture starts thickening, add ghee 1-tea spoons at a time till � cup is used up.
Add the color, mixed in limejuice & cardamom powder.Now add remaining ghee as before.When the mixture becomes a frothy thick & starts sticking to the sides of the pot. Remove from stove.Pour into a greased plate, cool & cut when still soft.When completely cooled wrap each piece separately in wax paper or butter paper.

Carrot HalwaCarrot Halwa
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves / Makes: 6


  • Carrots finely grated 1 lb.
  •  Ghee 4 tablespoon
  •  Sugar 3/4 cup
  •  Sweetened khoya 200 gm
  •  Chopped cashew 2 tablespoon
  •  Cardamom powder- 1 teaspoon

In a casserole, Microwave at high temp carrot, covered for 5 minutes. Then add all ingredients except cardamom powder. Stir well and Microwave, uncovered for 10 minutes.
Stir at least twice during this process. Sprinkle cardamom powder on top. Serve hot.

Milk Khoya burfiMilk Khoya burfi
Preparation Time: 10 mins
Cooking Time: 30 mins
Serves / Makes: 4


  •  1 litre whole milk
  •  3 gm citric acid
  •  100gm sugar
  •  50gm ghee
  •  100g khoya (mava)
  •  5gm pistachios sliced
  •  5gm almond sliced
  •  3gm cardamom powder

Bring the milk to boil and sprinkle citric acid. The milk will curd. Continue cooking till all the water evaporates. Add sugar and ghee to the curdle milk.
Stir and cook till almost dry. Add khoya and keep string for five mins. Add few pistachios and almonds slices and cardamom powder. Keep stirring till the mixture reaches granular consistency.
Remove and pour onto a greased tray and allow it to cool. Decorated with remaining pistachios and almonds slice.

Preparation Time : 30 mins
Cooking Time : 1hr
Serves / makes: 1 small tray


  •  400 gms of sweetened condensed milk.
  •  3 cups gram flour[besan]
  •  Chopped almonds and pistachios for decorating.
  •  Few saffron strands.
  •  1cup ghee or butter.
  •  2 tablespoons milk.

Mix the milk and flour well, keep for about half an hour. Heat ghee in a pan and roast the besan on slow heat for 12 mins.

Add the sweet milk and cook with constant stirring for 15 min till the mixture thickens, mix in saffron. Remove from stove and place in a greased plate, garnish with almonds. Leave it to dry and cut in desired shapes.

Preparation Time: 1hr
Cooking Time: 45mins
Serves / Makes: 10


  •  5 cups milk
  •  Juice of one lemon
  •  21\4 cups sugar
  •  21\2 cups water
  •  2-tea spoons all-purpose flour

Boil milk and add lemon to curdle, the milk will separate into curds. Put the curds in the muslin cloth to drain completely. Boil sugar, and water, add rose essence.

With the palm of your hand, mash the curds for 5 – 6 mins to break up texture. Sprinkle flour, little at a time and mix well, mashing with your palm. Make balls of even size. Put few at a time in boiling syrup and boil for 10- 12 mins.
When all rasgullas are done take out in a bowl and pour syrup on them.

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