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Diwali Recipes

Nov/20/2020 / by Anubhuti Krishna

It is that time of the year again when the nip in the air gets chillier and fragrance of the autumn blooms get stronger. Yes, festivals are around the corner as are festivities. No festival can be complete without desserts. At most times though, Diwali desserts generally end up being the same preparations we have lived with for years. But they need not be. We bring to you some fun and quirky recipes that are a mix of traditional and modern and could be easily fixed at home and can be put together in a jiffy. Healthy yet indulgent, traditional yet fun these Diwali special sweets will add joy to your festival.

Chocolate Pedha

A specialty of Bombay Sweet Shop, this is a unique and fun take on traditional mithai for you to try thus Diwali.


For the pedha

  • Store-bought khoya (thickened full-fat milk) 200 gm
  • Sugar 30 gm
  • Milk- 30 gm
  • Dark chocolate, melted 100 gm

For the chocolate ganache

  • Dark chocolate 200 gm
  • Heavy cream 125 gms

Method: Chocolate ganache:

  1. Put the chocolate in a bowl. Take a pot and fill it half way with water and bring it to boil. Put the bowl of chocolate on top of the pot and melt it.
  2. In another pot, bring cream to boil and pour it over the melted chocolate. Mix well and strain the ganache. Allow it to cool down and then refrigerate it overnight.

Method: Chocolate pedha

  1. Crumble store bought khoya in a pan, add the sugar and add milk. Mix everything on a low heat till it softens up.
  2. Now turn off the heat, add the melted chocolate. Stir it well till the khoya is homogenous. Now you have chocolate pedha!
  3. Remove the mixture from the pan and let it cool down.
  4. Divide the mixture into two equal parts. Take one part and set in a flat tray. Pour the chocolate ganache to this layer evenly and let this mixture set at room temperature.
  5. Meanwhile sheet the second pedha mixture to same thickness in same sized tray. Let it set.
  6. Once set, layer this over the chocolate covered pedha.
  7. Cut in desired shape and serve it at room temperature.

Coffee Chocolate Barks

Here’s another Bombay Sweet Shop favorite, a crunchy indulgent snack time sweet to delight your family members with, this Diwali!


  • Almonds 120 gms
  • Hazelnuts 120 gms
  • Caster sugar 250 gms
  • Instant coffee powder 10 gms
  • Water 30 gms
  • Unsalted butter 120 gms
  • Corn syrup 15 gms
  • Vanilla extract 5 gms
  • Dark chocolate 200 gms


  1. Preheat the oven to 300 degrees F. Place almonds and hazelnuts on a baking sheet and bake them for 8-10 minutes or until golden brown and fragrant. Set aside to cool.
  2. Once cooled to room temperature, chop the nuts up roughly.
  3. In a medium-sized, heavy-bottomed saucepan, combine the sugar, water, butter, and corn syrup. Have the baking soda, coffee powder and vanilla extract ready.
  4. Bring the sugar mixture to a boil, stirring to dissolve the sugar. Then cook until the mixture reaches 280 degrees on a candy thermometer. Remove the saucepan from heat and add baking soda, coffee powder and vanilla extract, stir to combine.
  5. Pour this mixture evenly over the nuts on your baking sheet. Then place the chopped chocolate over the hot toffee. After a few minutes the chocolate will be soft enough to spread with a palate knife (or back of a spoon) in an even layer over the toffee. Sprinkle the remaining chopped almonds over the melted chocolate. Place the pan in the refrigerator until chocolate is firm. Then cut the barks into pieces using a sharp knife.

Beetroot Halwa

Chef Abhijeet Thakrey of Taj City Center Gurugram shares a recipe for a healthy dessert. 


  • Beetroot, grated 500 gms
  • Full fat milk 3 cups
  • Sugar 6 tablespoons
  • Ghee 3 Tablespoons
  • Green cardamom 3-5 pieces
  • Cashews 15-20
  • Green raisins 15-20


  1. Rinse, peel and grate the beetroot.
  2. In a kadai (a deep, thick-bottomed pan), combine milk and grated beetroot.
  3. On low-medium flame, bring the whole mixture to boil, then let it simmer. Keep stirring at intervals when the mixture comes to a boil and also while it simmers.
  4. The grated beetroot will cook in the milk and the milk will begin evaporating.
  5. When the milk has reduced by 75-80 percent, add the ghee and sugar to the mix.
  6. Keep stirring and let it continue to simmer on a low flame.
  7. Add the cashews, cardamom powder and raisins. Simmer till all the milk has evaporated, then switch off the burner.
  8. Serve hot, warm or chilled.

Brown butter, Rose and Gulab Jamun Cake

Baker Ruhee Bhimani has created magic with this delicate sweet. Do try to make it this Diwali.


  • Flour 65 gms
  • Baking powder 1/8 tsp
  • Baking soda 1/4 tsp
  • Salt 1 pinch
  • Cardamom power 1/4 tsp
  • Yogurt 40 gms
  • Oil 35 gms
  • Rose water 1/4 tsp
  • Caster sugar 50 gms
  • Milk 40 gms
  • Angoori gulab jamun 35 gms

For glaze:

  • Salted butter 15 gms
  • Icing sugar 45 gms
  • Cardamom powder 1/4 tsp
  • Rose water 1/2 tsp
  • Milk 1 tsp
  • A few dried rose petals for garnish


  1. Preheat the oven to 160°C. Line and grease a six-inch round tin.
  2. Sift the flour, baking powder, baking soda, salt and cardamom powder together and keep aside.
  3. In a mixing bowl, whisk the yogurt and sugar for a few minutes until sugar dissolves completely.
  4. Add the oil and rose water and whisk till the mixture is creamy.
  5. Add the sifted dry ingredients using the cut-and-fold method, add milk to adjust the consistency and mix well. Now add small chopped pieces of the gulab jamun to the batter, leaving five pieces behind.
  6. Gently fold in the entire mixture with a spatula. Pour into the greased tin and place the remaining gulab jamun, cut in half, on top.
  7. Bake for 20-25minutes at 160 degrees C.

For the glaze:

  1. Sift the icing sugar and cardamom powder together and set aside.
  2. Cook the butter in a saucepan over a low flame for 5 to 8 minutes till the butter browns. Be careful not to burn the butter.Allow it to rest for 15 mins and strain the browned butter to remove impurities.
  3. Add the icing sugar, a little at a time, and whisk to combine.
  4. Add a few teaspoons of milk and rose essence to thin the glaze.
  5. Remove the tea cake from the oven and allow it to cool completely on a wire rack.
  6. Once the cake is completely cooled, drizzle the glaze on top and garnish it with dried rose petals.

Wishing all our readers a very happy and a prosperous Diwali! May these sweets add flavour to your celebrations.