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.

DIWALI SWEETS

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

Coconut Milk Murukku

Pottukadalai Murukku

Tapioca Murukku

Garlic Murukku

Instant Murukku with Radymade Murukku Mix

Urad Dhal Murukku

Maida Murukku

Potato Murukku

South Indian Mixture

Oma Podi

Kara Boondi

Sev

Aloo Bhujia

Namak Pare

Moong Dhal Namkeen

Boondhi

Roasted Cashewnuts

Masala Peanuts

Banana Chips

DESSERTS:

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 !!!

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

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

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

INGREDIENTS:

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.

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

"Irresistible Sweet Mixture Recipe: A Perfect Festive Snack"

    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

Total Time:

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

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

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.

• 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:

• Masala Mixture Recipes
• Traditional South Indian Mixture
• Bombay Mixture Recipe

POTTUKADALAI MURUKKU(SPICY VERSION)

HOW TO MAKE POTTUKADALAI MURUKKU WITH IDIYAPPAM FLOUR

POTTUKADALAI MURUKKU

INGREDIENTS :

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.

Homemade Rava Ladoo - Perfect for Diwali Celebrations!

“Easy Rava Ladoo Recipe: Quick Indian Sweet for Diwali.”

Rava Ladoo - A Quick fix Sweet Treat:

    Looking for a quick and easy sweet treat this Diwali? Rava Ladoo, also known as Semolina Ladoo, is a delightful Indian sweet made from roasted semolina, cashew nuts, raisins, and a touch of aromatic cardamom. Not just for festive occasions, it’s the perfect sweet to whip up when that sweet tooth hits! With just a few simple ingredients and minimal time, you can indulge in these delicious ladoos anytime. Follow this foolproof recipe to prepare a batch of Rava Ladoo that will melt in your mouth and add sweetness to your celebrations.

Why Rava Ladoo is the Perfect Festive Treat

    The rich flavour of roasted semolina combined with the crunch of cashew nuts and the sweetness of raisins makes Rava Ladoo a crowd-pleaser. This traditional sweet is ideal for festive occasions like Diwali, where time is precious and homemade sweets add a personal touch to the celebrations. With just a few careful steps, you can whip up these delicious laddoos, perfect for sharing with family and friends.

Rava Ladoo Recipe Overview

• Cuisine - Indian
• Recipe - Sweet; Dessert
• Difficulty - Easy
• Yields - 10–12 Rava Ladoos
• Author - SM

Time Estimate

• Preparation Time - 5 - 10 Minutes
• Cooking Time - 20 - 30 Minutes

"Step-by-Step Guide for perfect Melt in Mouth Rava Ladoo"

Traditional Rava Ladoo - A Must-try Indian Festive Sweet

Ingredients for Rava Ladoo

• 1 cup White Rava (Semolina)
• 1/2 – 3/4 cup Sugar (adjust to taste)
• 3 tablespoons Ghee (clarified butter)
• 3 tablespoons Milk (warm)
• 20 – 25 Cashew nuts
• 20 – 25 Raisins
• 3 – 4 Cardamom Pods (powdered)

Method: 

Prepare the Ingredients:

• Powder the sugar along with the cardamom pods. Set aside.
• Heat 1 tablespoon of ghee in a pan and roast the cashew nuts until they turn golden brown. Remove and keep aside.
• In the same pan, roast the raisins over a low flame until they fluff up. Remove and set aside.

   

  Pro Tip: For an even richer flavour, add a pinch of saffron strands while roasting the cashew nuts and raisins. This will give your Rava Ladoo a delightful aroma and a subtle golden hue.

  
  

Roast the Rava (Semolina):

• Add the remaining 2 tablespoons of ghee to the pan. 
• Roast the white rava over a low flame for 5–7 minutes until it turns fragrant and changes to a light golden colour. Make sure to stir continuously to avoid burning.

   

  Pro Tip: Roasting the rava slowly over a low flame is essential for the best texture. Proper roasting ensures that the ladoos stay soft and flavourful for longer without becoming grainy.

  
  

  
  

Mix the Ingredients:

• Switch off the flame and add the powdered sugar to the roasted rava. 
• Mix well until the sugar is evenly distributed.
• Transfer the mixture to a wide bowl or plate. Add the roasted cashew nuts and raisins. Spread the mixture out and allow it to cool slightly.

   

  Pro Tip: Allow the rava mixture to cool just enough to handle comfortably. If it's too hot, the sugar may melt, making it difficult to shape the ladoos properly.

  
  

  
  

Shape the Ladoos:

• Gradually add warm milk, one tablespoon at a time, to one side of the mixture. 
• Take a small portion and shape it into a ball (ladoo). 
• Repeat the process by adding a little more milk and shaping the mixture into ladoos until the entire batch is used. 
• You may need about 2 1/2 to 2 3/4 tablespoons of milk in total.

   

  Pro Tip: If the mixture starts to dry out while shaping the ladoos, add a few drops of warm milk and mix again. This helps keep the ladoos moist and easy to shape.

  
  

  
  

Store the Rava Ladoos:

• Let the shaped ladoos rest for a while before storing them in an airtight container. They can stay fresh for up to a week.

Pro Tips for Perfect Rava Ladoo

• Sweetness Level: I used 1/2 cup of sugar for a mild sweetness. If you prefer it sweeter, increase the quantity to 3/4 cup.
• Cardamom Powder: Grinding the cardamom along with the sugar helps achieve a fine powder. Alternatively, pulse the roasted rava with sugar to evenly incorporate the ingredients.
• Ghee Consistency: Make sure the ghee is at room temperature or slightly melted before adding to the rava.
• Shaping the Ladoos: Pour the milk gradually and shape the ladoos immediately while the mixture is still warm. If the mixture is too dry, add a bit more warm milk.

HOW TO COOK PARBOILED RICE

PARBOILED RICE

HOW TO BUY AND STORE PARBOILED RICE:

PARBOILED RICE

• A good quality Older Rice would last longer.
• Buy a long grained Parboiled Rice (make sure the pack doesn't contain too many broken pieces).
• Make sure the Rice is free from bugs(Weevils).
• Store it in a clean and dry place in an airtight container free from moist.

HOW TO PERFECTLY COOK PARBOILED RICE

HOW TO COOK PARBOILED RICE

Rinse, Soak and Cook

RINSE:

• Rinse the rice at least 3- 4 times, moving your fingers through the rice every time you wash them or until the water runs clear.
• Drain the water.

SOAK (PURELY OPTIONAL):

• Pour enough water to cover the rice.
• Soak the rice for 20- 30 minutes, if time permits.
• Soaking makes a lot of difference to the texture of the rice. Soaking expands the rice and also helps to absorb the gravies and curries added into it once cooked.
• Once soaked, drain the water and cook accordingly.
• Soaking also reduces the cooking time.

COOK:

• Some Varieties of Parboiled Rice needs more/less water compared to others.
• Choose a cooking method suitable and comfortable for you.
• Adjust the Rice Water Ratio to suit your Variety/Quality of Rice.
• Follow the instructions in the label, if available.

FOR PERFECTLY COOKED PARBOILED RICE

HOW TO COOK PARBOILED RICE IN A SAUCEPAN 

METHOD 1 - (Rice Water Ratio 1: 3 Cups)

• Boil 3 Cups of Water in a saucepan big enough to hold the rice and water.
• Once the water begins to boil, lower the flame.
• Carefully add the Parboiled Rice into the Boiling Water.
• Increase the flame, keeping the saucepan uncovered, bring the Parboiled Rice to a boil.
• Cover the pot and cook the rice on a low flame for about 25-30 minutes, until all the water is absorbed by the rice.
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the rice with a fork or a chopstick before serving.
• (For 1 cup of Rice, I use just over 3 Cups of water). 

HOW TO COOK PARBOILED RICE IN A PRESSURE COOKER

(Rice Water Ratio 1: 3 Cups)

• Place 1 Cup of Rice in a bowl.
• Add 3 Cups of Water.
• Place the bowl inside the Pressure Cooker.
• Fix the gasket inside the lid and cover the pressure cooker.
• Begin cooking under pressure over high heat for 3 Whistles
• Then lower the flame and cook for 2-3 more whistles.
• Switch off the flame and wait for the pressure to release.
• Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
• Allow it to cool for a few minutes.
• Fluff up the rice with a fork or a chopstick before serving.

HOW TO COOK PARBOILED RICE IN A RICE COOKER

(Rice Water Ratio 1:21/2-3 Cups)

• Place 1 Cup of Rice in the rice cooker
• Add 21/2 - 3 Cups of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave it in warm mode for another 5-10 minutes.
• Allow it to cool for a few minutes.
• Fluff up the rice with a fork or a chopstick before serving.
  

HOW TO COOK PARBOILED RICE IN A MICROWAVE

  (Rice Water Ratio 1:21/2-3 Cups)

• Place 1 Cup of Rice in a microwave safe bowl with cover.
• Add 21/2 - 3 Cups of Boiling Water.
• Cover the bowl and cook on Micro power High for 10-12 minutes.
• Remove the bowl from the Oven, stir the contents and leave it back into the Microwave.
• Can add some water if necessary.
• Once again, cover and cook on Micro power High for another 10-15 minutes, or until the rice is well cooked.
• Remove from the Microwave and leave it aside for a few minutes to cool down.
• Fluff up the rice with a fork or a chopstick before serving.

*In above two methods - Rice Cooker & Microwave - can add extra 1/2 a Cup of Water if you prefer slightly softer rice.

NOTES :

• While cooking Parboiled Rice for flavoured rice dishes like Lemon Rice/Coconut Rice/Tamarind Rice/Tomato Rice, cook the rice along with a drizzle of Oil.
• Add a blob of Butter or drizzle a few drops of oil to water used for cooking the rice.
• But it is purely optional
• Can also add a dash of salt while cooking Parboiled Rice.
• While cooking Parboiled Rice to be eaten with Curries/ Gravies, can avoid adding Oil/Butter and Salt.
• While using Parboiled Rice for Venpongal use enough water needed to cook Parboiled Rice, unlike Raw Rice.