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...

Rabri/Rabdi

Basundi

Badam/Almond Kheer

Badam/Almond Milk

Kulfi

Mango Kulfi

Rose Kulfi

Tutti Frutti Ice Cream

Semiya/Vermicelli Payasam

Sago/Javvarisi Payasam

Firni

Carrot Kheer

Rice Kheer

Apple Sago Kheer

Chak Hao Amubi/Black Rice Kheer

Ponsa Gharai/Jackfruit & Rice Payasam

Gulab Firni

Sweet Punjabi Lassi

Mango Lassi

Rose Milk

Enjoy the Food & Wishing you all a Happy Diwali !!!

SM

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

      Moong Dal Namkeen, most commonly found as Haldiram Brands Moong Dal Namkeen in the market is a tasty snack. Crunchy yet a softness of this snack with a hint of Chat Masala and Salt is an absolute treat as a snacking dish. Moong Dal Namkeen serves as a wonderful Cocktail or Teatime Snack.
   Fried Moong Dal is a popular snack among Indians, this simple-sounding recipe is prepared by soaking Moong Dal so that if fluffs up & turns soft. Soaked Moong Dal is fried until it turns into a golden yellow colour. Sprinkle the deep fried Moong Dal with Salt and there you go with a tasty and crunchy snack, for more flavour and taste season it up with Chat Masala/Red Chilli Powder. As we all love spicy snacks at home I have seasoned it with both of the above Masalas.
     In midst of posting a few of quick-fix Sweet & Savouries recipes which can be easily prepared for this festive season, I thought this Moong Dal Namkeen/Haldiram Moong Dal/Fried Moong Dal would be an easy last minute addition. It is less time-consuming, a very simple & straightforward recipe which can even be prepared by beginners.

For more SNACKS & SAVOURIES Recipes, Click here...

Cuisine - Indian
Recipe Type - Snacks & Savouries
Spice Level - Low
Difficulty -Easy
Yields - Approx 2 Cups
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 4-5 Hours.
Drying Time - 1 Hour
Cooking Time - 5 -10 Minutes

HOW TO MAKE MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

INGREDIENTS:

Yellow Moong Dal - 2 Cups
Red Chilli Powder - 1/4 Tspn(Optional)
Chat Masala Powder - 1/4 Tspn
Salt to taste
Oil - For Deep Frying

METHOD :

Clean and Wash the Yellow Moong Dal 2-3 times or until water runs clear.
Soak the Moong Dal with ample water for 4-5 hours.
Once soaked, drain and discard the water used for soaking Moong Dal.
Spread the drained Moong Dal on a clean Kitchen towel for at least 30 Minutes - 1 Hour.
Pat dry the Moong Dal until it is totally moisture free.
Heat Oil in a deep pan on a high flame.
Once the oil starts to fume, lower the flame and allow the oil to smoke off.
Deep fry the soaked and dried Moong Dal until they turn into golden brown in colour.
Fry until the sizzling stops of a medium flame.
Can place the Moong Dals in a small slotted ladle and directly immerse it into the hot oil.
Gently toss it up inside the slotted spoon using another long-handled spoon, so that the Moong Dals are evenly cooked.
Drain the deep fried Moong Dals on a clean paper towel.
Allow it to cool down before seasoning the Moong Dal Namkeen.
Sprinkle Red Chilli Powder, Chat Masala Powder and Salt to the deep fried Moong Dals.
Gently toss it up until all the ingredients are well combined.
Store Moong Dal Namkeen/Fried Moong Dal in an airtight container.
Serve Moong Dal Namkeen/Fried Moong Dal as a Teatime/Cocktail Snack.

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

NOTES :

Soak the Moong Dal for 4-5 Hours.
Drain and allow it to dry on a Kitchen Towel, and pat it dry until the soaked Moong Dal is moisture free, before deep frying it for the snack.
Deep fry the Moong Dals on a medium flame.
Season it with Salt or add Chat Masala/Red Chilli Powder/Asafoetida to add an extra note fo taste & flavour to Fried Moong Dhal Namkeen.

A traditional Indian Sweet Mixture made of deep-fried grated potatoes, almonds, cashews, groundnuts, and raisins, tossed with powdered sugar and cardamom powder, served in a hanging brass plate

Sweet Mixture Recipe - Indian Snack with Almonds, Cashews, and Potatoes

"Irresistible Sweet Mixture Recipe: A Perfect Festive Snack"

Name: Irresistible Sweet Mixture Recipe: A Perfect Festive Snack
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 cups
Cuisine: Indian
Ingredients: 2 large potatoes; 8-10 almonds; 8-10 cashew nuts; 3 tablespoons groundnuts (peanuts); 3 tablespoons raisins; 2 cardamom pods; 2-3 tablespoons sugar

Sweet Mixture is a delicious and exotic snack that blends the richness of nuts with the crunch of crispy deep-fried potatoes. Perfect for festivals like Diwali, this Sweet Mixture brings together the finest deep-fried ingredients, including finely grated potatoes, cashew nuts, almonds, groundnuts, and raisins, all tossed in powdered sugar and aromatic cardamom. While savoury mixtures are popular in South India, this sweet version stands out as a unique festive treat.

A Childhood Memory That Turned Into a Delightful Snack

As a child, I was sceptical of Sweet Mixture, but the ‘NUTS’ always drew me in. For the longest time, I thought the white strands in this recipe were beaten rice (poha). Imagine my surprise when I discovered they were actually deep-fried grated potatoes! I still remember the day a colleague gifted me a packet of Sweet Mixture, and the taste has stayed with me ever since. The perfect combination of crunchy potatoes, rich nuts, and sweet powdered sugar made this snack irresistible.

Why You’ll Love This Sweet Mixture Recipe

This Sweet Mixture recipe is an absolute treat during festivals like Diwali. Its crispy texture and sweet, melt-in-your-mouth flavour make it perfect for sharing with family and friends. The best part? It stays crispy for 2–3 days when stored properly, making it an ideal addition to your festive spread.

For More Diwali Recipes: Click Here! Looking to create more festive treats this season? Explore a wide range of Diwali Sweets and Savouries from my blog! Make this Diwali extra special with these delicious, easy-to-follow recipes!

Recipe Overview: Sweet Mixture Recipe

Cuisine: Indian

Recipe Type: Snacks & Savouries

Spice Level: Low

Difficulty: Medium

Yields: Approx 2 Cups

Author: SM

Total Time:

Preparation Time: 5–10 Minutes

Cooking Time: 5–10 Minutes

For More Indian Sweets Recipes: Click Here! Craving more delicious Indian sweets? Check out my collection of traditional Indian Sweets Recipes perfect for any occasion, especially festivals like Diwali! Make this Diwali extra special with these delicious, easy-to-follow recipes from my blog!

Step-by-Step Instructions for Making the Perfect Sweet Mixture

A close-up of an Indian Sweet Mixture with deep-fried grated potatoes, almonds, cashews, groundnuts, and raisins, all coated in powdered sugar and cardamom, served in a brass plate.

Sweet Mixture Snack Recipe - Indian Festive Treat with Nuts and Potatoes

This traditional sweet mixture is an easy-to-make, quick-fix recipe, perfect for festive occasions like Diwali. Whether you're looking for a Diwali potato mixture or a delightful snack to share with loved ones, this recipe brings together the best of flavours and textures in just a few simple steps.

Ingredients for Sweet Mixture

Potatoes: 2 large
Almonds: 8-10
Cashew Nuts: 8-10
Groundnuts (Peanuts): 3 tablespoons
Raisins: 3 tablespoons
Cardamom Pods: 2
Sugar: 2–3 tablespoons

Method - Step-by-Step Guide for Sweet Mixture Recipe

Prepare the Potatoes:

Peel and grate the potatoes finely.
Wash the grated potatoes 3–4 times to remove excess starch.
Soak the grated potatoes in cold water with ice cubes to prevent discolouration and remove starch. Keep them soaked until frying.

*Pro Tip: Soaking the potatoes keeps them crispy when fried.

Fry the Grated Potatoes:

Drain the soaked potatoes and spread them over a clean kitchen towel to dry.
Deep fry the grated potatoes in batches until golden and crispy. Be careful not to over-fry or darken them.
Drain on paper towels to remove excess oil.

*Pro Tip: Ensure the potatoes are fully dried before frying to avoid sogginess.

Deep Fry the Nuts:

Heat oil in a deep pan over a high flame.
Once the oil starts smoking, reduce the flame.
Deep fry almonds, cashew nuts, and groundnuts until golden brown.
Fry raisins briefly until they fluff up.
Drain on paper towels.

Toss and Combine:

Once all the ingredients are cool, toss the fried potatoes, nuts, and raisins together in a large bowl.

Add the Sweetness:

Powder the sugar along with cardamom pods.
Once everything has cooled completely, sprinkle the powdered sugar mixture over the fried ingredients.
Gently toss until well combined.

*Pro Tip: Allow all the ingredients to cool down completely before adding the powdered sugar. If the mixture is warm, it will absorb the sugar, making the mixture soggy.

Storage Tips

Store the Sweet Mixture in an airtight container at room temperature for up to 2–3 days.
For longer shelf life, refrigerate the mixture.

Notes and Tips for Perfect Sweet Mixture:

Use large potatoes for better texture and volume.
Ghee can be used instead of oil for deep-frying if you prefer a richer flavour.
Always let the ingredients cool down completely before adding powdered sugar to prevent the mixture from becoming soggy.
Adjust the sugar to your taste; some prefer it sweeter, while others enjoy a subtle sweetness.
Keep grated potatoes soaked in cold water until frying to ensure they stay crispy.

Cooling is Key: Ensure that all deep-fried ingredients have cooled down before tossing in powdered sugar. This step is essential to maintain the crispiness of the mixture. If the ingredients are warm, the sweet mixture can turn soggy.Toss the mixture only when the ingredients have cooled down fully to avoid sogginess.

Final Thoughts

This Sweet Mixture recipe is not only a festive favourite, but also an excellent snack to enjoy any time of the year. The combination of crispy potatoes, crunchy nuts, and a light coating of powdered sugar makes it irresistible for everyone in the family. Make sure to add this recipe to your Diwali snack list or prepare it for any festive celebration.

Related Recipes You Might Enjoy:

POTTUKADALAI MURUKKU(SPICY VERSION)

Pottukadalai Murukku/Murukku prepared with Rice flour and Roasted Gram Dhal is my MIL's speciality. She soaks, grinds the Rice and prepares this recipe. Me as usual, with my lethargy and lazy attitude towards long & meticulous preparations of any snack as a matter of fact, yet haven't pondered into the length and breadth of such chores.
Anyway, what we want is a similar snack which can be incorporated quickly without compromising to the TASTE. This Pottukadalai Murukku is a cheat version of the same, prepared with ready-made Idiyappam Flour. If you readily have these 3 main ingredients - Idiyappam Flour, Pottukadalai/Roasted Gram Dhal & Butter then you can easily make this Pottukadalai Murukku within no time. Spice it up with Dry Red Chillies and Cumin Seeds/Sesame Seeds/Ajwain, if you prefer a spicy version of the same recipe. This can be one easy addition to your 'DIWALI BAKSHANAM' list. Try your hand with this easy Pottukadalai Murukku Recipe for this festive season.
Whenever I make this Pottukadalai Murukku or any other Murukku Recipe, I prefer to make it in two batches, one batch would be plain and the other one would be spicy. For the Plain Pottukadalai Murukku Version, just avoid adding Dry Red Chillies, rest of the ingredients and method of preparation remains the same. Can add Ajwain/Cumin Seeds to the Murukku Mix this will help impart a wonderful aroma to the Murukkus and also helps in digestion.

For more recipes on SNACKS & SAVOURIES, Click here...

Cuisine - Indian
Recipe Type - Snacks
Spice Level - Medium
Difficulty - Medium
Yields - 40-45 Medium sized Murukkus
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes

For more MURUKKU RECIPES, Click here

HOW TO MAKE POTTUKADALAI MURUKKU WITH IDIYAPPAM FLOUR

POTTUKADALAI MURUKKU

INGREDIENTS :

Idiyappam Rice Flour - 3 Cups
Pottukadalai/Roasted Gram Dhal Powder - 3/4 Cup
Butter - 3 Tbspn
Dry Red Chillies - 6-8 Nos.(Optional)
Ajwain/Cumin Seeds - 1 Tspn
Asafoetida - 1/4 Tspn
Salt - To Taste
Boiling Water - 1 Cup(Approximately)
Oil - To Deep Fry

METHOD :

For Pottukadalai Murukku :

Soak Dry Red Chillies in hot water for about 10-15 minutes.
Drain and discard the water used for soaking Dry Chillies or use it to knead the dough.
Powder the Roasted Gram Dhal/Pottukadalai into a fine powder
Measure 3/4 Cup of finely powdered Roasted Gram Dhal/Pottukadalai, sieve it once and keep it aside.
Grind the Soaked Dry Red Chillies in a blender or a small mixer-grinder jar.
Grind this into a fine paste. Alternatively can add a Tspn of Red Chilli Powder too.
Soften the Butter and keep it aside.
Mix Dry Red Chilli paste along with Rice Flour, Pottukadalai Powder, Butter, Ajwain/Cumin seeds, Asafoetida and Salt to Taste.
Pour in the Boiling Water to the above mix, little at a time and knead it into a smooth & soft dough.
The dough should be pliable and kneaded without any cracks.

To Fry Murukku :

Heat Oil in a deep pan.
Place some dough into the Murukku Mould and press the dough through it.
Make a few swirls onto the reverse surface of a slotted spoon or directly press the Murukkus into the oil.
Drop the shaped murukkus gently into the hot oil, fry the Pottukadalai Murukku until it turns into golden brown in colour and the sizzling sound stops.
Drain the Pottukadalai Murukkus on a Paper Towel.
Follow the suit for rest of the dough.
Allow the Pottukadalai Murukkus to cool down completely before storing.
Store the Pottukadalai Murukkus in airtight jars.

NOTES :

The dough should be of a correct consistency. It should not be sticky or too hard and without any cracks.
Do not substitute Butter with Ghee or Margarine.
Butter should be at room temperature before mixing it into the flour.
Butter is one main ingredient for crispy and soft murukkus.
While using Idiyappam flour for Murukku recipe, use boiled-hot water to knead the dough.
Adding dry chillies to the recipe is totally optional.
Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
You can press the Pottukadalai Murukkus directly into the oil.
If stored properly, it stays good for a Week up to 10 days.

DIWALI SWEETS