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RAS MALAI

      "Ras Malai / Rosso Malai" is a rich & creamy dessert made with Paneer/Chenna and flavoured milk. Ras Malai means Creamy(Malai) Juice(Ras) in Hindi. Literally, a long list of Milk Sweets are found in India, but I feel Ras Malai tops the popularity list among them. Most of the milk and cream based sweets are known to have originated from West Bengal, Orissa or Eastern Parts of India.
    The Rasagullas/dumpling made out of Paneer/Chenna(Ricotta/Cottage Cheese) is quite spongy and melts in your mouth. The dumpling almost resembles another Indian sweet Rasagulla. The major difference being the dumplings are finally soaked in cardamom flavoured milk with a heavy garnish, especially with Cashew nuts, Almonds, Pistachios and Saffron strands. Saffron gives a yellow hue to the dish. This uniquely soft and spongy Indian dessert RAS MALAI has caught the hearts of sweet lovers around the world.
   My memory of Ras Malai is always related to our visit to Krishna Sweets during my childhood days. I never miss a chance of eating this chilled dessert then. It is one of the most delectable dessert according to me. But I had never thought that I would be making this all by myself then.
    As always rich and tasty dishes needn't be difficult to cook and Ras Malai follows the suit. If you have ready made Paneer then your job gets easier. The quality of Paneer matters a lot with the texture of the Rasagullas. So go for fresh and good quality Paneer. Fresh homemade Paneer suits best for the recipe.

For home made Paneer Recipe, click here...

Cuisine : Indian
Recipe Type : Sweet, Dessert
Difficulty : Medium
Serves : 3 - 4
Author : SM

Preparation Time : 5 - 10 Minutes
Cooking Time : 30 - 45 Minutes

HOW TO MAKE RAS MALAI

INGREDIENTS:

For Rasagullas :

Paneer - 250 Gms
Corn Flour - 3 Tspn
Yellow Food Colouring - A Pinch (Optional)

For Sugar Syrup :

Sugar - 125- 150 Gms
Cardamom - 5-6 Nos.
Water - 600 Ml

For Rabdi :

Milk - 500 ml
Sugar - 125 - 150 Gms
Condensed Milk - 100 ml
Cardamom - 6-8 Pods
Saffron - Few Strands
Cashew Nuts - 10 -12 Nos.
Almonds - 10 - 12 Nos.
Pistachios - 10 - 12 Nos.

METHOD :

Rabdi :

Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
Remove from fire and allow it to cool.

Rasagulla:

Crumble the Paneer, add Corn Flour & Yellow food colouring to it and knead it into a soft dough.
Make small balls and flatten them up into the shape of a disc. Keep them aside.
Dissolve Sugar in Water along with Cardamom Powder. Boil this into a thin Sugar syrup.
Drop the flattened Paneer discs slowly into the Sugar Syrup and cover the saucepan with a lid.
Let it cook undisturbed for about 8-10 Minutes or until the flattened Paneer has bloated up.
It would have almost doubled the size, if not cover and cook for few more minutes.
To check whether it is cooked, press it with the back of a spoon, if it springs back then it's perfect.
Switch off the flame, and remove the Rasagullas with a slotted spoon and keep them aside.

Ras Malai:

Drop these cooked Rasagullas into the Rabdi.
Serve them chilled, garnishing with few more slivered nuts.

NOTES :

Quality of Paneer reflects on the texture of Rasgullas, so always go for fresh and good quality paneers.
While crumbling the Paneer, you can give a quick pulse in a mixer grinder/blender.
Adding Corn flour and Yellow food colouring are purely optional.
Adjust the amount of sugar to suit your taste.
Alternatively you can pressure/steam cook the Rasagullas and then add them into the Rabdi and cook for few more minutes before chilling them.
If using this method add a bit more of Sugar to the Rabdi.
While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
Keep the Rasagullas soaked in Rabdi for atleast an hour to get it perfectly infused with flavours.
Keep Ras Malai refrigerated. Stays good for about 3-4 days.

A collage of four sweets served with Rabri, including Gulab Jamun, Shahi Tukda, and garnished Rabri in earthen bowls.

Collection of Sweets with Rabdi/Rabri

"Celebrate Diwali with Delectable Homemade Sweets with Rabdi/Rabri"

Name: Sweets Served with Rabri/Rabdi
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Indian
Ingredients: Shahi Tukda/Double Ka Meetha ingredients: Bread, Ghee, Milk, Sugar, Rabri, Dry fruits; Gulab Jamun with Rabri ingredients: Khoya, Maida, Sugar, Cardamom, Rabri; Rasmalai/Rasgulla with Rabri ingredients: Chhena, Milk, Saffron, Sugar; Kulfi Falooda ingredients: Full cream milk, Sugar, Cornflour, Rose syrup, Vermicelli; Falooda Drink ingredients: Falooda Sev, Sweet Basil Seeds, Rose syrup, Milk

The Revival of Homemade Diwali Treats

There was a time when I thought the tradition of preparing Diwali sweets and savouries at home was fading away, especially with the busy schedules of modern-day working women. But, how wrong I was! Social media has shown me that women today still make time to whip up homemade delights, balancing work and family life with amazing finesse. Hats off to the multitasking abilities of women!

Quick & Easy Diwali Savouries

Savouries/Namkeens like Murukku, Sev, Mixture (Chivda), and roasted or deep-fried nuts are excellent last-minute additions to your Diwali Bakshanam list. If you get ready-made Murukku flour, you’re already halfway done! With a few simple ingredients, you can easily prepare these crunchy treats, adding variety to your festive snack platter.

Don’t forget to try these delightful savouries:

Spicy Masala Peanuts for an extra kick!
Ribbon Pakoda, a perfect blend of spices and crunch.
Kara Boondi, a regional favourite that your guests will love!
Easy Murukku Recipes made with ready-made Murukku Flour or Idiyappam flour for quick and hassle-free preparation!

No Festival Without Sweets!

However, no celebration is truly complete without something sweet! Sweets or 'Mittai' are the heart and soul of Diwali festivities. They add that extra sparkle to the celebration, lifting everyone’s festive spirit. For this Diwali, I’ve curated a few easy-to-make sweet recipes that are not only quick but also perfect for last-minute prep. These desserts bring colour, flavour, and joy to your Diwali palate.

Brighten Your Diwali with Easy Homemade Desserts! 🎇

Light up your homes this Diwali with simple yet delicious Diwali desserts that are sure to impress your guests. I’ve curated a selection of easy Diwali sweets recipes that can be prepared in advance and brought together in just a few minutes. With simple ingredients, a bit of planning, and minimal effort, you can satisfy your sweet cravings and delight your guests with these delectable homemade sweets. These recipes are perfect for adding that extra sparkle to your Diwali celebrations, ensuring a memorable and sweet experience!

The Star of the Show: Rabri/Rabdi

This Post totally revolves around Rabri/Rabdi. When it comes to traditional Indian desserts, Rabri/Rabdi shines bright! This classic dessert is often considered a Bengali delight, but it actually has its roots in Varanasi (Benaras). Rabri is a rich, creamy, milk-based dessert that’s both decadent and heavy, but trust me, Diwali is the perfect excuse to indulge!

Traditional vs. Quick Rabri/Rabdi

The traditional Rabri/Rabdi recipe requires slow-cooking milk on a low flame until it thickens. Once it reaches that rich, creamy texture, it’s sweetened with sugar and flavoured with cardamom, kewra essence, and saffron. Slivered nuts and rose petals add a touch of elegance.

But let’s be real, not all of us have hours to spare in the kitchen. That’s where quick alternatives like Condensed Milk or Milk Powder come to the rescue! You can still achieve that authentic Rabri taste in a fraction of the time. Once prepared, Rabri can be stored in the refrigerator for 3–4 days or frozen for up to 2 months. Serve it warm or chilled!

Cuisine: Indian
Recipe Type: Desserts
Difficulty Level: Medium
Author: SM

Don’t miss out on more Indian Desserts & Sweets:

Rabri/Rabdi: A Versatile Indian Dessert to Elevate Any Occasion

Two clay bowls filled with creamy Rabri garnished with rose petals, saffron strands, and nuts, placed beside a silver tray with almonds and dried roses.

Rabdi/Rabri in Earthen Bowls

Rabri/Rabdi: A Traditional Indian Dessert with Rich Flavours

Rabri/Rabdi is a classic Indian dessert that originated in Varanasi (Benaras), though it's often associated with Bengali sweets. One of the most delectable Indian desserts, Rabri/Rabdi is made by slowly simmering full-fat milk in a flat pan or Kadai until it thickens and forms layers of malai (cream). These layers are continuously collected and added back, creating the signature "Lachedar Rabri" with a creamy, layered texture. This traditional dessert is sweetened, flavoured with cardamom and saffron, and garnished with slivered nuts.

Try this seasonal variation of Mango Rabdi, a delicious twist on the classic dessert that’s perfect for transforming into a refreshing Mango Falooda!"

Rabri/Rabdi is a deliciously rich Indian dessert that can be enjoyed as a standalone dessert—served either warm or chilled. It also pairs wonderfully with a variety of other Indian sweets, transforming them into irresistible festive desserts. The versatility of Rabri/Rabdi makes it perfect for combining with classics like Gulab Jamun, Jalebi, or Malpua or even Puris for a delightful combination. You can also create indulgent Ras Malai by serving soft Rasgullas with Rabri/Rabdi. Its versatility makes Rabri/Rabdi the perfect dessert to elevate your festive celebrations or to end a scrumptious meal on a sweet note, adding a delightful twist to these traditional dishes. Whether you're looking to impress your guests or simply indulge after a scrumptious meal, Rabri/Rabdi is the ideal choice to enhance the festive mood and bring a sweet conclusion to any celebration.

Versatile Desserts with Rabri/Rabdi

Rabri isn’t just a standalone dessert; its versatility allows it to be paired with other sweets, creating mouth-watering combinations. Here are some delightful options:

Shahi Tukda/ Double ka Meeta - Transform simple slices of deep-fried bread into a royal dessert by soaking them in rich Rabri. This is a simple yet indulgent treat perfect for Diwali.
Gulab Jamun with Rabri - Prepare Gulab Jamun ahead of time and serve them soaked in Rabri for a delicious and satisfying dessert.
Ras Malai - Soft and spongy Rasgullas soaked in creamy Rabri make for a traditional and well-loved dessert.
Rabri with Puri - For a simpler treat, serve Rabri with soft, fluffy Puris.
Kulfi Falooda with Rabri - Combine Rabri with Kulfi or flavour it to create fancy Faloodas, perfect for cooling down after a spicy meal.
Jalebi with Rabri - Pair crispy, syrupy Jalebi or Paneer Jalebi with Rabri for a heavenly combination.
Malpua with Rabri - An Indian-style pancake, Malpua becomes even more divine when served with a generous dollop of Rabri.

Craving something rich and creamy? Learn how to make the perfect Rabdi/Rabri at home – Click here for the full recipe!

Shahi Tukda - double ka Meeta - Sweet Royalty on a Plate

A glass dish of Shahi Tukda slices topped with nuts and rose petals, served with Rabri in clay pots.

Shahi Tukda/Double ka Meeta with Rabri/Rabdi

Indulge in the Taste of Aristocracy of Shahi Tukda/Double Ka Meeta

The Royal Dessert: Shahi Tukda

Shahi Tukda, also known as Double Ka Meeta in some regions, is often regarded as a royal delight. If Shahi Tukda is revered as a royal dessert from Awadhi cuisine, then Double Ka Meeta represents the aristocratic essence of Hyderabadi cuisine. This delightful dish gained popularity during the Mughlai era, showcasing a blend of tradition and indulgence. This decadent dessert combines deep-fried bread slices soaked in sweetened milk, making it a must-try for anyone who appreciates authentic Indian sweets.

A Simple Yet Decadent Recipe

Preparing Shahi Tukda/Double Ka Meeta is delightfully simple. Begin by deep-frying bread slices in ghee until they achieve a golden hue. These crispy slices are then immersed in a rich, creamy Rabri—a luscious concoction made by reducing milk with aromatic flavourings, sweeteners, and delightful garnishes. After soaking in Rabri, allow the fried bread slices to chill for a few hours. This resting period ensures that the flavours meld perfectly, creating a melt-in-your-mouth texture that makes every bite irresistible.

Learn How to Make Rabri for Your Double Ka Meeta!

Why You’ll Love It!

Shahi Tukda/Double Ka Meeta is an exquisite desserts perfect for festive occasions or as a delightful treat for yourself. They are sure to impress your guests and satisfy your sweet cravings. For a Detailed Recipe on Shahi Tukda/Double Ka Meeta, Click Here!

Gulab Jamun in Rabri: A Festive Delight

Glasses filled with creamy Rabri, topped with a small Gulab Jamun, garnished with saffron and rose petals.

Gulab Jamun with Rabri in Glasses

A Perfect Dessert Duo

Indulge in the exquisite combination of Gulab Jamun in Rabri, a simple yet sumptuous dessert perfect for the festive season. This quick-fix dessert will impress your guests and satisfy your sweet cravings, making it a delightful addition to your Diwali celebrations. To create this delectable treat, you can either prepare Gulab Jamuns from scratch or opt for the convenience of an Instant Gulab Jamun Mix, or if you are in short of time, go ahead with canned Gulab Jamuns. Once you have both the Gulab Jamuns and the Rabri/Rabdi ready, it’s time to combine them into an extraordinary dessert.

*Pro Tip: For a more authentic experience, consider making your Rabri at home. The rich, creamy texture enhances the overall flavour and makes this dish even more special.

Why You’ll Love It!

Imagine soft, spongy Gulab Jamuns soaked in luscious, rich Rabri. This delightful fusion of flavours and textures makes it one of the best ways to treat your sweet tooth. The creamy Rabri complements the sweet, aromatic Gulab Jamun, creating a dessert experience that is both satisfying and indulgent.

Explore a wide range of Gulab Jamun Recipes here! for more ways to enjoy this classic Indian sweet.

Perfect for Any Occasion

Whether it’s Diwali or any special gathering, Gulab Jamun in Rabri is sure to be a hit. Its vibrant presentation in glasses, garnished with saffron strands and rose petals, makes it not only delicious but also visually appealing.

Ras Malai: A Creamy Delight

Two brass bowls filled with Rasmalai - Rasgullas soaked in creamy Rabri, garnished with nuts, saffron, and rose petals. The bowls are placed on an ornate wooden tray with a brass hand lamp, nuts, and a small silver case of saffron beside them.

Rasmalai - Rasagullas with Rabri in Brass Bowls

What is Ras Malai?

Indulge in the rich and creamy experience of Ras Malai, also known as Rosso Malai, a beloved Indian dessert that embodies luxury and tradition. This delightful dish is made with soft Rasgullas soaked in flavorful Rabri, creating a dessert that melts in your mouth. In Hindi, Ras Malai translates to "Creamy (Malai) Juice (Ras)," and it beautifully captures the essence of this dessert. Traditionally, Rasgullas—spongy dumplings made from Paneer or Chenna (ricotta/cottage cheese)—are the stars of this dish. Their soft, spongy texture combined with the richness of Rabri creates a heavenly treat that is perfect for any festive occasion.

*Pro Tip: For a true Ras Malai experience, consider making fresh Rasgullas and Rabri at home. However, if you're short on time, you can easily use readymade Rasgullas available in cans and substitute the Rabri with store-bought Badam Milk. This allows you to whip up this delightful dessert in just 10-15 minutes!

Click here for a detailed recipe on Rasgulla!

The Perfect Garnish

To elevate your Ras Malai, garnish it with a generous sprinkle of slivered cashews, almonds, and pistachios. Add a few strands of saffron and delicate rose petals for an aromatic touch. This not only enhances the flavor but also adds an elegant presentation that is sure to impress your guests.

Why You’ll Love It

Ras Malai is more than just a dessert; it’s a celebration of textures and flavors. The combination of the creamy milk and the spongy Rasgullas creates a luxurious mouthfeel that is simply irresistible. Perfect for festivals, special occasions, or as a sweet treat after any meal, Ras Malai is sure to be a hit with everyone.

Serving Suggestions

Serve your Ras Malai chilled for the best experience. Use decorative bowls to enhance the visual appeal and make it a centerpiece at your gatherings. Whether it’s Diwali, Eid, or any festive celebration, this dessert will steal the show.

Kulfi Falooda and Falooda Drink: The Perfect Pair with Rabri

Indulge in Kulfi Falooda

*Kulfi Falooda* is a delightful and creamy dessert that takes your taste buds on a journey. This delicious treat combines the rich flavors of traditional kulfi with the refreshing texture of falooda noodles, making it an irresistible dessert. Pairing this delightful dessert with creamy *Rabri* elevates the experience to a whole new level.

To make it even more special, serve it chilled during festive occasions or as a refreshing dessert on hot summer days. The combination of flavors and textures is sure to satisfy your sweet cravings!

For a detailed recipe on Kulfi Falooda, Click here.

Kulfi Falooda served with creamy Rabri

Falooda Drink paired with Rabri

Refreshing Falooda Drink

*Falooda Drink* is not just a drink; it’s an experience! This refreshing beverage, with its blend of sweet basil seeds, vermicelli, and rose syrup, perfectly complements the richness of *Rabri*. It’s a delightful drink that adds a refreshing touch to any meal or dessert.

Whether you're hosting a festive gathering or simply want to indulge your sweet tooth, this drink is the perfect addition to your dessert table. Pair it with *Rabri* for an unforgettable experience!

For a detailed recipe on the Falooda Drink, Click here.

*Pro Tip - For the richest flavour, use Homemade Kulfi and Rabdi. You can easily prepare it ahead of time and store it in the freezer for a hassle-free dessert.

Why You Will Like It

Kulfi Falooda or the Falooda is not only delicious but also visually stunning, making it perfect for celebrations. The combination of creamy kulfi, chewy falooda noodles, and rich rabri offers a unique dessert experience that’s hard to resist!

Serving Suggestions

Serve Kulfi Falooda or the Falooda in tall glasses, topped with chopped nuts and a drizzle of Rose Syrup for an elegant touch. This delightful dessert is sure to impress your guests at parties and gatherings!

Sweet Symphony with Rabri

Rabri is the perfect companion to a delightful array of Indian sweets, crafting a harmonious blend of flavors and textures that elevate any dessert experience. From the melt-in-your-mouth Gulab Jamun and the royal Shahi Tukda to the refreshing Kulfi Falooda and the indulgent Ras Malai, each dish highlights Rabri's versatility and richness.

Make It Your Own

One of the joys of these desserts is the ability to personalize them to your taste. Feel free to add your favourite nuts, fruits, or flavored syrups to make these sweets uniquely yours. Experimenting with various ingredients opens up a world of possibilities, ensuring each occasion is special and memorable.

Join the Sweet Journey

Whether for Diwali, Eid, or any festive celebration, bring home the magic of Rabri and indulge in these delightful sweets. Whether you make them from scratch or opt for ready-made options, they promise to satisfy every sweet tooth at your table.

Are you ready to impress your family and friends? Don’t forget to check out our Rabdi/Rabri Recipe for a deliciously creamy base that can elevate all your sweets!

Celebrate this festive season with these simple yet delicious homemade delights that carry your

Enjoy the Food & Happy Diwali !!!

SM

RASMALAI WITH READY-MADE RASGULLAS

     Ras Malai / Rosso Malai is a rich & creamy dessert made with Paneer/Chenna and flavoured milk. Ras Malai means Creamy(Malai) Juice(Ras) in Hindi. Traditionally Rasgullas - soft, spongy dumplings are made out of Paneer/Chenna(Ricotta/Cottage Cheese). Rasgullas are quite spongy and have a melt in your mouth texture. These spongy Rasgullas are finally soaked in Rabri/Rabdi, a cardamom flavoured milk with a heavy garnished with Cashew nuts, Almonds, Pistachios and Saffron strands. Saffron gives a yellow hue to Rasmalai.
   If you have ready-made Rasgullas then preparing Rasmalai becomes an easy play. We can fix up the recipe within 15 minutes of time. An instant Dessert to soothe your sweet tooth. If you want even more of a quicker version of the same recipe make Rabdi with ready-made Badam Milk.

For a detailed Recipe on HOW TO MAKE RASAGULLAS, Click here...

Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes
Soaking Time - 45 Minutes - 1 Hour

For a detailed Recipe on HOW TO MAKE RABRI/RABDI, Click here...

INGREDIENTS :

Ready-made Rasgullas - 15-20 Nos.

For homemade RASAGULLA RECIPE, Click here...

For Rabri/Rabdi:

Milk - 2 Cups
Sugar - 1/2 Cup
Condensed Milk - 1/2 Cup
Cardamom - 6-8 Pods
Saffron - Few Strands
Kewra Essence - few Drops(Optional)

For Garnishing:

Cashew Nuts - 10 -12 Nos.
Almonds - 10 - 12 Nos.
Pistachios - 10 - 12 Nos.

HOW TO MAKE RASMALAI WITH READY-MADE RASGULLAS

RASMALAI WITH READY-MADE RASGULLAS

METHOD :

Rasgullas :

Remove the Rasgullas from the Can and drain the Syrup.
Gently press the Rasgullas between the palms and remove as much as sugar syrup from the Rasgullas.
Keep them aside.

Rabri/Rabdi:

Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
Leave this on a low flame for few more minutes, stirring occasionally.
Remove from fire and allow it to cool.

Ras Malai:

Drop the ready-made Rasgullas into the Rabdi.
Let the Rasgullas get soaked in Rabdi, leave this aside for at least 45 minutes - 1 Hour.
Serve them chilled, garnishing with few more slivered nuts.

NOTES :

Try not to squeeze too much as Rasgullas may break or crumble.
This will help the Rasgullas absorb the Rabdi, and yield a juicy & creamy Rasmalai.
Adjust the amount of Sugar to suit your taste.
While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
Keep the Rasgullas soaked in Rabdi for at least 45 Minutes to an hour to get it perfectly infused with flavours.
Keep them refrigerated. Stays good for three-four days.

DIWALI - THE FESTIVAL OF LIGHTS

Light up this festive season with some of these wonderful recipes. What's a festival without food and when it comes to Diwali what tops the list is always home-made Sweets, Savouries & Desserts. Indian Kitchen light up their stoves even long before the Festive mood begins. Every household will have their own list of preferred Sweets & Snacks for the festive season along with easy additions to enhance the list of so-called Diwali Bakshanam. Then comes the Menu for the Day and last but not the least finishing off the heavy-fed day with Diwali Lehyam(a home-made digestive aid).

When it comes to Diwali Bakshanam and Diwali a long-forgotten Painting pops up into my mind - a family preparing Diwali Sweets and Snacks, while ransacking through the net with various search results I was able to find it out. The painting had left a deep remark in my mind.

I have seen Women folks take meticulous measures to prepare Diwali Sweets & Snacks in our neighbourhood. Right from buying the ingredients, cleaning, soaking, drying, their long walks to the nearby Flour Mills, least to mention the never ending queue there along with Power Cuts. Even I have heard discussions which oil would be perfect for deep frying, that doesn't bubble up frothing out through the wok, if it happens adding a marble of tamarind to cut it down etc., & etc., Random & scary anecdotes stating splattered oils while frying murukkus/seedai. Once my classmate Vijayalakshmi came with a puffed up & scalded hand after Diwali.

Recently, I saw an Instagram post from Jeyashri's Kitchen stating that they even make a Pillayar with the dough they used to make snacks. So as to ensure that, what begins for a goodness should reach to all with pureness. So much of mind work for simple preparation of Snacks & Sweets. May be a tradition, a generation to come would brush it off or may not even be aware of.

In midst of new clothes, crackers, least to mention the Diwali Bonus etc., I’ve always found the food to be a fascinating aspect in every festival. It’s not that I’m a hard core foodie, but the involvement and ideas every household incorporates to brighten up the festive mood always fascinates me. Diwali day comes along with platters of Sweets & Savouries from the neighbourhood. Though Murukku would be a default/must have savoury item of every household, followed by Athirasam, I’ve always loved to have Shanthi aunty’s Coconut Burfi & Boondi Ladoo, Lenin’s mother’s special Gothumai Halwa. Sharadha Shenoy aunty's White and perfectly shaped Chaklis, Jayashree aunty who was a working women would incorporate a large spread on Diwali Day and what I remember the most having at her home are Vermicelli Payasam and Malpua. To the latest, my local friend Santhini sends her tasty, soft & crispy Murukkus prepared with Instant Murukku Flours, every Diwali.

But the real mood of a Festival comes along with all these anticipations, preparations and nostalgia related to it. I have tried to add 70+ Diwali Recipes for this Festive Season - Sweets, Savouries and Desserts. Click on to the individual pictures for Recipes and Stories.

Cook some of the Classic Indian Sweet & Savouries this Festive Season. Or if you are in short of time there a a few recipes which can be incorporated even at the last time - Instant versions of Sweets & Savouries & Desserts. Enjoy Food and Happy Diwali!!!

For more DIWALI RECIPES, Click here...

DIWALI SWEETS

Celebrate Diwali with the taste of sweetness, a collection of simple and easy sweet recipes can be a quick addition to your Mittai/Sweet Platter. Most of the recipes here are less time consuming too.

Boondi Ladoo

Mysorepak

Bengali Langcha

Gulab Jamun Chum Chum

Gulab Jamun with Khoya & Paneer

Gulab Jamun

Makkan Peda

Gulab Jamun in Rabri

Badusha

Rava Laddu

Badam/Almond Halwa

Kasi/Poosanikai Halwa

Palkova

Shrikandh

Mishti Doi

Coconut Burfi

Rasagulla

Ras Malai with Readymade Rasagullas

Ras Malai

Shahi Tukda/Double ka Meeta

Pear Halwa

Apple Halwa

Karachi Halwa

Rose Sago Dessert

Sweet Mixture

Carrot/Gajar Halwa

Kala Kala/Diamond Biscuit

Then Mittai/Honey Candy

Milk Kesari

Pineapple Kesari

Rava Kesari

Aval/Poha Kesari

SNACKS & SAVOURIES

Murukku is a default Savoury in South India, when it comes to Diwali followed by South Indian Mixture/Chivda and few quick savouries like fried Nuts can simply spice up the Diwali Platter. I have added few simple Murukku recipes prepared with ready-made Murukku Flour & Idiyappam Flour in this collection.

MURUKKU:

Coconut Milk Murukku

Pottukadalai Murukku

Tapioca Murukku

Garlic Murukku

Instant Murukku with Radymade Murukku Mix

Urad Dhal Murukku

Maida Murukku

Potato Murukku

SAVOURIES:

South Indian Mixture

Oma Podi

Kara Boondi

Sev

Aloo Bhujia

Namak Pare

Moong Dhal Namkeen

Boondhi

Roasted Cashewnuts

Masala Peanuts

Banana Chips

DESSERTS:

Though a large spread of dishes along with Sweets & Savouries felicitate the festival, a meal is incomplete without a Dessert. Dessert serve as a delectable delight to food lovers. Complete your meal with wonderful Indian Desserts. Serve rich and Creamy Rabri/Basundi or keep it simple with Lassi or Ice creams. Go regional with desserts like Kesaribhath/Kulfi or traditonal with Kheers/Payasams. Treat your Sweet Tooth and indulge in festive mood.

More Recipes FOR A SWEET TOOTH, Click here...