Diwali is the festival of lights, but for many Indians living abroad, the celebration often revolves around food. From Mumbai to New York, London to Dubai, Diwali is synonymous with sweets that carry the warmth of Indian homes. These mithai, traditionally made with locally available ingredients, symbolize good luck, prosperity, and shared joy. Sweets are not just desserts—they are a way to connect with heritage, celebrate with family, and send warm wishes across distances.
Here’s a guide to authentic Diwali sweets you can make at home, wherever you are in the world.
Festive Flavours: 8 Authentic Mithai for Diwali
1. Anarse (Maharashtrian Sweet)
A crunchy and sweet delicacy from Maharashtra’s Diwali Faral. Perfect for a festive platter abroad.
Ingredients:
Soaked rice (2 cups, soaked for 3 days, changing water daily)
Powdered jaggery (1½ cups)
Poppy seeds (1 tbsp khus khus)
Ghee for frying
Method:
Drain soaked rice and dry completely. Grind into a fine powder.
Mix jaggery into rice powder, knead into a soft dough. Rest 3–4 days for slight fermentation.
Divide into small balls, flatten, sprinkle poppy seeds, and fry in ghee until golden.
Cool completely and store in an airtight container.
2. Besan Ladoo
The classic Besan ke Laddoo, a melt-in-your-mouth favorite, perfect for festive gifting or Diwali snack platters abroad.
Ingredients:
Besan (gram flour) 2 cups
Ghee ¾ cup
Powdered sugar 1 cup
Cardamom powder ½ tsp
Chopped nuts (almonds, cashews, pistachios, raisins)
Method:
Roast besan in ghee on low flame until golden and aromatic.
Let it cool slightly, mix in sugar, cardamom, and nuts.
Shape into laddoos while warm. Let them set before storing.
3. Rava Ladoo
A simple sweet, ideal for homes abroad where ingredients are limited.
Ingredients:
Semolina (Rava/Sooji) 1 cup
Sugar ¾ cup
Ghee ¼ cup
Milk ¼ cup (optional)
Cardamom ½ tsp
Nuts of choice
Method:
Dry roast semolina until golden.
For milk version: gradually mix warm milk until binding consistency.
For milk-free: mix sugar and nuts into roasted semolina.
Form small laddoos while warm, cool, and store.
4. Coconut Barfi
Soft, chewy, and perfect for festive gifting.
Ingredients:
Fresh coconut 2 cups (grated)
Sugar 1½ cups
Milk ½ cup
Ghee 1 tbsp
Cardamom ½ tsp
Method:
Cook coconut, sugar, and milk until thickened.
Add ghee and cardamom, pour into greased tray, flatten, and cut once set.
5. Chirote
A crisp Maharashtrian sweet with delicate layers, ideal for Diwali snack boxes abroad.
Ingredients:
All-purpose flour (maida) 2 cups
Ghee 2 tbsp
Rice flour + ghee paste ¼ cup + 2 tbsp
Oil/ghee for frying
Powdered sugar for dusting
Method:
Prepare dough, roll into discs, spread rice flour paste, stack, roll, cut, and fry until golden.
Dust with sugar and store in an airtight container.
6. Kerala Unniyappam
A soft, sweet, rice-based snack flavored with banana and jaggery.
Ingredients:
Rice flour 1 cup
Mashed banana ½ cup
Jaggery syrup ¾ cup
Cardamom ¼ tsp
Coconut bits 2 tbsp
Ghee/oil for frying
Method:
Mix ingredients into a smooth batter, rest 30–45 minutes.
Fry in a unniyappam pan until golden and crisp.
7. Kerala Achappam (Rose Cookies)
Delicate, crispy, and perfect for festive platters abroad.
Ingredients:
Rice flour 1 cup
Coconut milk ½ cup
Sugar ½ cup
Cardamom ¼ tsp
White sesame seeds 1 tbsp
Oil for deep frying
1 egg (optional, skip for vegetarian)
Method:
Firstly, prepare the Batter, soak rice for about 2 hours, drain completely, and grind it with coconut milk to form a smooth batter. Add sugar, egg (if using), cardamom powder, sesame seeds, and a pinch of salt.
Once the batter is mixed well, ensure it has a slightly thick dosa batter consistency. Let it rest for 30 minutes to help the flavors blend.
Heat oil in a deep pan on medium flame. Place the Achappam mould in the hot oil and heat it for 3–4 minutes. (This step is crucial for the batter to stick properly.)
Once the mould is hot, dip it halfway into the batter, and immediately dip it into the hot oil. It will start to cook and release from the mould after a few seconds. Gently shake or tap the mould to release the Achappam into the oil. Fry until golden and crisp on both sides. Remove and drain on paper towels. Allow Achappams to cool completely. Store in an airtight container; stay fresh for up to 2–3 week
8. Moong Dal Halwa
Rich, warm, and comforting—a favorite for northern Indian households during Diwali.
Ingredients:
Yellow moong dal 1 cup
Ghee 1 cup
Sugar ¾–1 cup
Milk 2½ cups (or water)
Cardamom ½ tsp
Cashews & raisins
Saffron strands (optional)
Method:
Soak moong dal 3–4 hours, coarsely grind.
Roast in ghee until golden and aromatic.
Slowly add hot milk, then sugar, cardamom, and fried nuts.
Stir until ghee separates, serve warm.
These traditional sweets bring the taste of home to your Diwali celebrations abroad. Whether you have access to Indian groceries or substitute ingredients locally, the essence of Diwali can be recreated in every kitchen.
FAQs
1. What is Indian Mithai for Diwali?
Diwali sweets symbolize togetherness, prosperity, and joy. Favorites include Ladoo, Barfi, Jalebi, Gujiya, Anarse, Mysore Pak, and Moong Dal Halwa.
2. Easy sweets for Diwali abroad:
Besan Ladoo, Rava Ladoo, Coconut Barfi, Kesar Peda, Shankarpali, and Dry Fruit Ladoo are simple to make with minimal ingredients.
3. Sugar-free or diabetic-friendly sweets:
Yes, natural sweeteners like jaggery, honey, or fruits can make festive treats healthier without compromising flavor.
4. Preferred Halwa during Diwali:
Moong Dal Halwa is a classic, rich and festive. Other options include Sooji, Gajar, Lapsi, and Badam Halwa.
Celebrate Diwali with authentic flavors and festive warmth, whether you’re in India or halfway across the globe. Share these sweets with friends and family, or package them as gifts to spread love, nostalgia, and joy.
– P. Manika
Performist, Content Writer
