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All around the world, thousands of markets have millions of tents, and an Arabic tent still lists at the top position and astonishing part of Arabic tents.

Taaza Tadka

100 Best Indian Diwali Sweet Easy Homemade Recipes| Dessert Food List

We Bring To You A List Of Homemade Recepies To Enjoy Yourself And Serve Your Guest With Pride And Joy. Time To Make Sweet And Desserts For Diwali Festival.
Food Recipe Taaza Tadka 3 October 2019

Indians have the tradition of welcoming their guest with sweets and, a glass of water. We Indians are not just hospitable to our guests, but are also eager to make, and discover good recepies.

Hence, we bring to you a list of homemade recepies to enjoy yourself and serve your guest with pride and joy.

Here’s your easy to make best Diwali sweet recepies and desserts.

Recipe 1:Gazar Ka Halwa

A dessert which is not only famous but also very common dessert across country. Let it be simple occasion or a big one, this dessert complement every ocassion. You get to see it normally in winter season when u get fresh red carrots.

Ingredients:

  • 1 Kg Red Carrot
  • 100 gm Desi Ghee
  • 150 gm Sugar
  • 400 gm Khowa/Mawa
  • 100 gm assorted dry fruits (Cashew, Almond & Pistachio)
  • 100 gm Full Cream Milk
  • 10gm cordmom powder

    Steps for Preparation:

    • Wash and peel the carrots and grate it nicely with the help of fine grater. Keep it to rest, for a while.
    • Put desi ghee into the pan (if possible, into non sticky pan) on light to medium flame and then put all the grated carrots into it. Cook it for around 10-15 minutes until it gets golden brown touch and it starts leaving the ghee in the pan.
    • Add Milk and stir it until milk get condensed.
    • Once milk get condensed and get mixed into the carrots, add sugar into the pan and stir it until it get mixed and get melted properly.
    • Add mava/khowa into the preparation and mix it properly. Keep mixing it until it again starts leaving the fat in the pan.
    • Add dry fruits (cashews, pistachio and almonds) into the pan and stir it again for a while.
    • Finally, add cordmom powder into the halwa and garnish it with small cuts of kaju, almond and Pistachio

    Your gajar ka halwa is ready to be served.

    Recipe 2: Shirkorma

    It is a traditional popular dessert. It’s make with seviyan. Seviyan is a delicious and an easy recipe to Make.

    Ingredients:

    • 1 lt milk
    • 100 gm seviyan
    • 200 gm sugar
    • 50 gm desi ghee
    • 150 dry fruits (Badam, kaaju, &pista)

      Steps for Preparation:

      • First seviyan are roasted in a desi ghee 5-10 minutes (which gives it a nice arama and taste).
      • Put milk in a seviyan and let’s boiled the milk 10-15 minutes and add the sugar and again it’s boiled for 5-10 minutes.
      • And fry the dry fruits for 5 minutes and put on seviyan. Now finally it’s ready Shirkorma.

      My shirkorma is ready to be served

      Recipe 3: Kheer Kadam

      Saffron flavored rasgulla, layered with soft mawa is coated with roasted paneer and coconut. This is also known as khoya kadam and Kheerkadam.

      Ingredients for Raskadam Recipe:

      • Mawa – 1 cup (250 grams)
      • Powdered powder – more than 1/2 cup (100 grams)
      • Paneer – 1 cup (crumbled) (200 grams)
      • Sugar – 3/4 cup (150 grams)
      • Corn flour – 2 tsp
      • Lemon – 1 (juice)
      • Yellow food color – 1 pinch
      • Saffron – 10 to 12 threads
      • Full cream milk – 500 grams

          Steps for Preparation:

          • Place milk over flame for heating. When milk starts simmering, then turn off the flame and allow it to cool. Make sure that milk is 80 percent hot. Add 2 tsp water in lemon juice and now add this mixture in milk, little by little.
          • When milk coagulates completely, then water and chena separates in milk. Now stop adding lemon juice into it. Pour the chena over a clean muslin cloth and strain it. Press gently with hands and squeeze out the excess water.
          • Now pour some cold water over the chena. With this tartness due to lemon juice, can be removed. Lift the cloth from all sides, press and squeeze out the water. Chena for making rasgullas is ready.

          Prepare sugar syrup to make cook rasgullas

          • Take sugar and 2 cup water in a pressure cooker and place it over flame for cooking. Cook until sugar dissolves completely. Add saffron threads in the water and cook until it simmers.
          • Place chena balls in the simmering sugar syrup. Close the pressure cooker with lid and cook until it simmers once. After one simmer, reduce the flame and cook on low flame for 8 to 10 minutes.
          • After this, turn off the flame and take out the rasgullas once all steam escapes.
          • Let the rasgullas drench in sugar syrup for 2 to 3 hours and after this strain with help of a sieve so that excess sugar syrup drains completely.

          Recipe 4: Mango Barfi

          Ingredients

          • Ripe Mango Pulp – 1 cup
          • Chickpea Flour – 1 cup (110 gms)
          • Sugar – ¾ cup (150 gms)
          • Ghee – ⅓ cup (80 gms)
          • Cashew – 10 to 12 pcs (finely chopped)
          • Pistachios – 10 to 12 pcs (finely chopped)
          • Green Cardamom – 5 to 6 (powder)

            Steps for Preparation:

            • Take a pan and melt ⅓ cup of clarified butter in it. Add a cup of chickpea flour to the melted clarified butter.
            • Stir while continuously stirring on medium flame. Roast until its color changes and there is a soothing fragrance from it.
            • After roasting it, pour it in a separate bowl. Preheat a pan and add a cup of mango pulp in it. Add a ¾ cup of sugar to it and cook until it becomes thick on medium flame. Add the roasted chickpea flour to it and stir well.
            • Add some chopped cashews followed by the powder of cardamom. Stir and cook until it reaches to its thicker consistency. Take a plate and grease it with clarified butter, spread the cooked mixture evenly on it.

            Garnish with some chopped cashews and pistachios. Press them to fix in the mixture and store in a cool place to set for 7 to 8 hours or overnight. After an hour, cut the pieces into the desired shape and heat the bottom of the plate.

            Remove the pieces using a knife and serve it.

            Recipe 5: Halwa E Badaam

            Ingredients

            • 500gm almonds
            • 250gm poppy seeds
            • 4liter milk
            • 500gm khoya
            • 750gm sugar
            • 750gm ghee
            • 1/2 teaspoon saffron
            • 10green cardamom
            • 2gold foils

              Recipe:

              • Soak almonds in 1litet of water overnight,soak the poppy seeds in a cup of milk mixed with a cup of water for one hour.
              • Mash khoya to fine crumbs and keep aside. Round the cardamom to fine powder peel and grind the almonds to fine paste.
              • Drain all the liquid from poppy seeds by passing them through a fine sieve and grind time paste. Blend the almonds and poppy seeds paste into milk to form a smooth mixture.
              • Pour in a thick bottom kadai and cook on slow flame (preferably wood or charcoal fire) stirring constant when the mixture begins to thicken add khoya green cardamom powder and sugar with saffron dissolve milk and stir till sugar dissolves.
              • When the mixture appears to thicken again add ghee and keep stirring well, when the halwa leaves the side of kadai and turns to a golden pink colour remove in bowl or a tray finish it with gold foils and serve hot.

              Recipe 6: Sewain ka muzaffar

              Ingredients

              • 400gm roasted vermicelli
              • 400gm sugar
              • 150gm ghee
              • 400 ml milk
              • 1/2 teaspoon saffron

                For garnish:

                • 200gm khoya
                • 10gm pistachio
                • 30gm almonds
                • 50gm cashewnuts
                • 3-4 silver roil

                Recipe:

                • Soak saffron in milk, cut nuts into silvered, mash fry khoya for a few minutes until light brown.
                • Heat ghee at moderate flame in a shallow pan fry vermicelli on slow fire till brown, add milk stir quickly to blend cool for 2-3minutes afford sugar mix well and cover cook gently until sugar is absorbed and vermicelli is dry.
                • Add half khoya and mix well. Arrange into serving dish and garnish with remaining khoya, nuts and silver leaf.

                Recipe 6: Sewain ka muzaffar

                Ingredients

                • 400gm roasted vermicelli
                • 400gm sugar
                • 150gm ghee
                • 400 ml milk
                • 1/2 teaspoon saffron

                  For garnish:

                  • 200gm khoya
                  • 10gm pistachio
                  • 30gm almonds
                  • 50gm cashewnuts
                  • 3-4 silver roil

                  Recipe:

                  • Soak saffron in milk, cut nuts into silvered, mash fry khoya for a few minutes until light brown.
                  • Heat ghee at moderate flame in a shallow pan fry vermicelli on slow fire till brown, add milk stir quickly to blend cool for 2-3minutes afford sugar mix well and cover cook gently until sugar is absorbed and vermicelli is dry.
                  • Add half khoya and mix well. Arrange into serving dish and garnish with remaining khoya, nuts and silver leaf.

                  Recipe 8: Paramannam

                  Ingredients

                  • 1/2 cup raw rice washed and drained
                  • 1/2 cup sugar or grated jaggery
                  • 1litre milk
                  • Pinch of salt
                  • 1/4teaspoon ground green cardamom
                  • Fried cashew nuts ans raisins for garnish
                  • 1 table spoon ghee for frying cashew nuts and raisins.

                    Recipe:

                    • Wash and soak rice in water for about fifteen minutes. Heat a pan and bring milk to boil. Lower the heat ans and add the rice to the milk.
                    • Cook until the rice is soft and the mixture looks thick. Remove from heat and let it cool. Add sugar keep stirring till it mixes well.
                    • Heat ghee in a skillet and add cashew nuts. Fry for about 2 minutes till the cashew nuts turn light brown. Add raisins and stir for a few seconds.
                    • Add this, along with the remaining ghee to the cooked rice. Add cardamom powder and a pinch of salt and mix well.
                    • Turn off the heat and cover it for 5 minutes. Serve hot or cold.

                    Recipe 9: Zarda

                    The celebration of festival a sweet rice delicacy of Lucknowi nawabs.

                    Ingredients

                    • 1 ¹/2 kg sugar
                    • 1 lime
                    • 100 ml milk
                    • 4 litre water

                    Recipe 10: Guru Makhana with vanilla ice cream

                    Ingredients

                    • 2 cups phool Makhana
                    • 3/4 cup gur (jaggery roughly chopped)
                    • 1/² cup dedicated coconut
                    • 2 tb spoon sesame seeds
                    • Pincs of salt

                      Steps of preparation:

                      • Dry phool Makhana until they become light brown in color and crispy for 10 minutes.
                      • Jo checle if the seeds are thoroughly cooled press in between your finger and it should feel hard and brittle combine jaggery with 3 tb spoon water and boil until thickly.
                      • Add sesame seeds salt and coconut cooly 1-2 minutes and Makhana and take in out of flame keep stirring continuously, so that tha jaggery will sticle on to Makhana.
                      • Allow it to cool completely.
                      • On a scoop of ice cream vanilla tha jaggery coated sesame Makhana and serve.

                      Recipe 11: Khajoor ka Halwa

                      An unusual dessert inspired from Middle Eastern countries or you can say it the land of dates.

                      Ingredients

                      • 1/2 kg fresh dates
                      • 1/2 lts milk
                      • 1 to 2 tb spoon sugar
                      • 250 gm chana dal
                      • 4 tb spoon leewra jal
                      • 10 to 15 almonds
                      • 4 green cardamom powder
                      • 10 pistachio
                      • 1 2/3 cup ghee

                        Steps of preparation:

                          • Wash and deseed dates. Blanch the almond peel the skin and slice them into silver.
                          • Wash the chana dal and bail along with milk. Boil till the dal become tenda and liquid bry up.
                          • Grind the dal inta a paste and mash tha dates and mixed with dal paste.
                          • Heat ghee in a pan add tha mixed date and dal mixtre and dry well then add sugar for another few minutes add kevra jal cardamom powder and mix gandish with silver almond and disk chip and served hot.

                        It is ready to served khajoor ka halwa.

                        Recipe 12: Gulkand Dry Fruit Barfi

                        Barfi is the most common dessert known and seen across India, made in multiple flavours as chocolate, orange, pista etc and the one we selected to share is having more of natural and royal taste and content, which would be liked by one and all.

                        Ingredients

                        • 1.5 Litre milk
                        • 100 Gms sugar
                        • 50 Gms pistachio
                        • 50 Gms Cashew nut
                        • 1 Pinch of saffron
                        • 50 Gms Gulkand syrup

                          Steps of preparation:

                          • Take Pure & Fat full milk in a kadhai or thick bottom pan, add sugar and boil it on medium flame.
                          • Constantly stir on slow flame to avoid Lumps formation or sticking on the bottom. Stirring to be continued until it is converted into semi solid state.
                          • Now is the time to mix rest of the ingredients Gulkand Syrup, Chopped Pistachio and Saffron, mix well to amalgamate the taste & texture. Now spread the mixture in greased barfi tray and flattened it. Garnishing to be done with sliced Cashew nuts, Pistachio, make 1 inch cubes serve cold.

                          Recipe 13: Coconut Gujhiyas

                          Gujiya is known to be one of the common dessert made almost in every state across India, with a little change in ingredients and name, the same thing is called as Kovapuri, made with Khova as its main stuffing, like wise, some make it with rava stuffing ingredients. It is one of the main item in the plate offered to the family & friends visiting at our homes to exchange greetings and well wishes during festivals like Deepawali / Dasehra.

                          Ingredients for Gujiya Pastry :

                          • 300 gms refined flour
                          • 100 gms ghee / refined
                          • 100 ML water
                          • 3 table spoon salt

                          Ingredients for Gujiya Stuffing :

                          • 60 gms Coconut Powder
                          • 60 gms prunes
                          • 800 gms mawa
                          • 800 gms sugar
                          • A pinch of cardamom

                          Steps of preparation:

                          • To start with the base cover or pastry of the Gujiya, take the refined floor, mix a little water, salt and ghee and the knead the flour in gentle texture, leave a side for 30 minutes under a moistened white cotton cloth.
                          • And now the second portion of the dessert, stuffing of the gujiya pour the mava in kadhai or pan, let the flame be on simmer flame, add sugar, chopped prunes and mix it well, the coconut powder and cardamom powder should be added at the end when the mixture is properly cooked..
                          • Now its the time to combine the both portions to complete the dessert form and bring it on the plate. Now take the Dough which we kept under white moist cloth, and make give it a log shape. Divide the log shaped dough into small lobs and roll it with the help of rolling pins in oval or circular shape, now fill one spoon of stuffing prepared, apply water to the finger tips and give a spread on the edges of the pastry to lock the edges avoiding spill out of the stuffing, sealed edges will not only hold the stuffing inside but also gives the dessert an elegant look. After all the Gujiya filling is completed, take refined oil in a pan for deep frying on simmer flame, dip the stuffed Gujiya’s in oil pan and wait until the Gujiya turned to golden brown colour. Serve cold and a little garnishing with thin slices of pistachios over the dessert.

                          Recipe 14: Shakkar Paare

                          The most common ever known homely Deewali sweet / dessert, every woman makes on the occasions like Deewali. Each and every Indian individual, let it be young or old, everyone would have tasted this diamond shaped dessert. It is one of the easy to cook sweets with very less ingredients.

                          Ingredients

                          • 500 Gms Wheat Flour
                          • 250 Gms Sugar
                          • 50 Gms Ajwain
                          • 500 ML Cooking oil
                          • 200 ML Water

                          Steps of preparation:

                          • Take the flour, mix the Ajwain seeds and a pinch of salt; then knead it to the moderate texture, not so tight neither too soft.
                          • There after spread the knead flour on a plain chakla or plank with the help of rolling pin, take a knife and give straight lined cuts on it to bring it in Diamond shape pieces, spread it on a dry cloth or tissue paper, leave it to get dried up.
                          • Thereafter, put the oil in kadhayi for deep fry on simmer flame, soon after the oil gets warmer start pouring the diamond shaped Para’s in oil, deep fry on simmer flame until it attains golden brownish colour.
                          • Now the final step, take another vessel to make the sugar syrup or chashni, it should be thin & light textured, so that when we put the Para’s in it the syrup is absorbed. Now Shakkar Paara is ready to serve.

                          Recipe 15: Nariyal Barfi

                          Ingredients

                          • 3 cups grated coconut, fresh or frozen
                          • 1-1/2 cups sugar
                          • 3/4 cup heavy whipping cream
                          • 3 tablespoons confectioners sugar
                          • 1/2 teaspoon freshly ground cardamom
                          • A teaspoon of ghee for greasing
                          • finely chopped pistachios for garnishing, optional

                          Preparation of Nariyal Barfi:

                          • Heat a non-stick kadhai over medium-low and add grated coconut, sugar, and cream. Mix them well till they are well combined. Continue to cook them while stirring continuously till the mixture turns yellowish golden in color and starts leaving the sides of the kadhai
                          • Remove the kadhai from heat and add cardamom powder and confectioners sugar and mix well.
                          • Grease a thali or a 9-inch square pan with ghee. Pour the mixture into the greased pan and spread it evenly.
                          • Sprinkle finely chopped pistachios (if using) and let the coconut barfi set for an hour or so in the refrigerator. Slice the barfi into sixteen equal pieces.
                          • Store in the refrigerator for a week.

                          Recipe 16: Paneer Kalakand

                          Ingredients

                          • 5 cup paneer
                          • 2 cup sugar
                          • 3 cup milk powder
                          • 1 teaspoon powdered green cardamom
                          • 3 cup fresh cream

                          Preparation of Paneer Kalakand:

                          • 5 cup paneer
                          • 2 cup sugar
                          • 3 cup milk powder
                          • 1 teaspoon powdered green cardamom
                          • 3 cup fresh cream

                          Preparation of Paneer Kalakand:

                          • To start with, take a deep bottomed pan, keep it on medium flame and add grated paneer, sugar, fresh cream, milk powder.
                          • Mix well and cook for 20 minutes. Keep stirring to avoid the burning of mixture. Once done, remove from flame and add cardamom powder.
                          • Take a big thali and grease it with ghee/oil. Pour in the mixture in the thali.
                          • Spread the almond and pistachios slivers on the mixture and make sure they stick to the mixture properly.
                          • Freeze the mixture till done. Cut into pieces and serve.

                          Recipe 17: Milk Cake

                          Ingredients

                          • Milk – 1 lt
                          • Lemon juice – 2 tsp
                          • Desi ghee – 1/2 cup
                          • Khoya – 1/2 cup
                          • Sugar – 1 cup
                          • Condensed milk – 1/2 cup
                          • Cardamom – 2 to 3
                          • Pistachios for garnishing

                          Preparation of Milk Cake:

                          • Boil the milk, when it starts to boil, add lemon juice so it curdles.
                          • Strain the milk to drain the water.
                          • Take a big thali and grease it with ghee/oil. Pour in the mixture in the thali.
                          • Hang it in a cotton cloth so any extra water is removed and keep aside the remaining portion.
                          • Grind the cardamoms to make a powder, keep aside.
                          • Heat desi ghee in a kadhai, add the remaining milk portion with khoya, condensed milk and sugar and fry till it becomes light brown.
                          • Add cardamom powder and mix well.
                          • Rub the ghee over a plate, pour the mixture and let it settle and cool.
                          • Garnish with pistachios, cut in required size and shape.
                          • Serve

                          Recipe 18: Chocolate Barfi

                          Ingredients

                          • 200 gm condensed milk
                          • 1/2 teaspoon cocoa powder
                          • 1 teaspoon sliced pistachios
                          • 1 tablespoon ghee
                          • 3 tablespoon sugar

                          Preparation of Chocolate Barfi:

                          • To prepare this delicious Chocolate Barfi recipe, take a pan and add 1 tbsp ghee in it. Heat it over medium flame. Once the ghee has melted, add the condensed milk and reduce the flame to low.
                          • Then add sugar and mix the ingredients well. When it starts to come together, add cocoa powder and stir again to mix well. Keep the flame on medium-low. When the barfi mixture starts to thicken, switch off the gas and transfer the mixture and spread out onto a greased plate.
                          • Allow the mixture to cool. However, before it hardens fully, cut it into desired shapes with the help of a knife. For garnishing, sprinkle sliced pistachios on top and enjoy this delicious barfi with family and friends. Serve it as a dessert and give your meal a perfect ending.