Diwali Recipes - Easy Kid-Friendly Recipes for Diwali

Diwali Recipes

Any joyous festival is celebrated with loads of delicious dishes. So we bring you all a fantastic collection of recipes for Diwali. Go over our mouth-watering recipes for Diwali and prepare them at your home this festive season. Have a happy Diwali!

kid-friendly Diwali treats including chocolate-covered biscuits, colorful ladoos, cookies for celebrating the festival of lights

Recipe of Frozen Bananas covered with Chocolate

Ingredients:

• 6 ripe bananas
• 1 cup chocolate chips (or drinking chocolate powder)Some clean wooden sticks. (On non availability, use fruit forks)

Preparation:

• Peel bananas; cut in half crosswise. Take adult's help in cutting the bananas.
• You can also consider cutting bananas into four parts, once crisswise and once crosswise.
• Insert a wooden stick (or fruit forks) into flat end of each banana half.
• Lay bananas on a shallow pan and leave it in the deep freezer. Freeze for about 3 hours.
• Melt chocolate chops over hot water, take adult's help.
• With a spatula or large spoon, quickly spread melted chocolate over each banana, coating well.
• Chocolate will become firm right away, coming in contact with cold bananas. Make thick coats.
• Wrap each banana in foil; store in freezer, serve chilled.

Decorated chocolate-covered bananas recipe with silver leaf, colorful sprinkles, and festive designs on sticks

Cheese Cherry Pineapple Recipe

Ingredients:

• Cheese cubes
• Tinned pineapple
• Tinned cherry
• A box of toothpics

Preparation:

• Cut small cubes of cheese, small pieces of pineapple, and cherries into half.
• Put a cube of cheese at the bottom and half cherry at top.
• Put a pineapple piece in between.
• Pierce the full row with a toothpick.
• Make 30 to 40 pieces of such sticks, and your cheese cherry pineapple snack is ready.

Cheese, cherry, and pineapple skewers garnished with mint leaves, arranged on a festive plate

Easy to make Cookie Recipe

Ingredients:

• 1/2 cup milk
• 1/2 cup butter
• 2 cups white sugar (or sugar free, to taste)
• 6 tablespoons cocoa
• 1 cup coconut (granules)
• 3 cups rolled oats (cornflakes can be used on non availability of rolled oats)
• 1 tsp. vanilla

Preparation:

• In saucepan over medium-high heat put milk, butter, sugar and cocoa.
• Adult Help required.
• Bring to a rolling boil. Remove from heat.
• Add vanilla, oats and coconut. Mix.
• Drop by teaspoon onto waxpaper lined baking sheets. Take Adult help.
• Allow to set.
• You can decorate by placing slices of cherries, cashew nuts etc on top.

Delicious no-bake cookies - a simple and festive Diwali treat

Coconut Ladoo Recipe

Ingredients:

• 2 cups Desiccated Coconut: 2 cups
• Sweetened Condensed Milk: 1/2 cup + 2 tablespoons
• Cardamom Powder: 1/4 teaspoon (optional, but highly recommended for flavor)
• Ghee: 1 teaspoon (for greasing hands and the pan)
• Nuts (optional): Sliced pistachios or almonds for garnish

Preparation:

• In a heavy-bottomed or non-stick pan, combine the condensed milk, desiccated coconut, and cardamom powder.
• Heat the mixture over a low to medium flame, stirring continuously to prevent it from sticking to the bottom of the pan. The mixture will start to thicken and come together. Continue to cook for about 5-8 minutes until it forms a soft, cohesive mass that starts to leave the sides of the pan.
• Turn off the heat and let the mixture cool down to a warm, manageable temperature.
• Grease your hands with a little ghee. Take small portions of the warm mixture and roll them into smooth, round balls (ladoos). The size is up to you.
• If you've reserved some desiccated coconut, roll the prepared ladoos in it to coat them evenly. You can also press a sliced pistachio or almond onto the top of each ladoo for a beautiful finish.
• Allow the ladoos to cool completely. Store them in an airtight container at room temperature for up to a week, or in the refrigerator for a longer shelf life.

Soft and delicious coconut ladoos recipe made with desiccated coconut and condensed milk, garnished with pistachios

Bread Rasmalai Recipe

Ingredients:

• Bread: 5-6 slices of fresh white sandwich bread
• Milk: 3-4 cups (full-fat milk is recommended for a creamier texture)
• Sweetened Condensed Milk: 1/2 cup (can be adjusted for sweetness)
• Sugar: 3-4 tablespoons (or to taste)
• Saffron: A few strands
• Cardamom Powder: 1/4 teaspoon
• Ghee: 1-2 teaspoons (for toasting the bread, optional)
• Nuts: Chopped pistachios and almonds for garnish

Preparation:

• In a heavy-bottomed pan, add the milk and bring it to a boil over medium heat. Reduce the heat and let it simmer. Add the saffron strands and cardamom powder.
• Continue to simmer the milk, stirring occasionally, until it reduces to about half its original volume. This process will take about 15-20 minutes. Scrape the cream (malai) from the sides of the pan and mix it back into the milk to make it rich and creamy.
• Once the milk has thickened, stir in the condensed milk and sugar. Mix well until the sugar dissolves. Turn off the heat and let the rabri cool completely. For best results, refrigerate it for a few hours.
• While the rabri is cooling, take the bread slices and trim off the brown crusts. Using a cookie cutter or a small bowl, cut the bread into round or desired shapes. For an extra touch, you can lightly toast the bread slices in a little ghee until they are a light golden-brown color.
• Just before serving, place the bread slices in a shallow serving dish. Pour the chilled rabri generously over the bread, ensuring each piece is fully soaked.
• Garnish the top with chopped pistachios and almonds. Serve immediately while the bread is still firm. Serving it chilled enhances the flavor and texture.

Rich and creamy bread rasmalai decorated with saffron, almonds, and pistachios

Chocolate Burfi Recipe

Ingredients:

• Milk Powder: 1 cup
• Milk: 1/2 cup (full-fat milk works best)
• Sugar: 1/2 cup (or to taste)
• Ghee: 1/4 cup (clarified butter)
• Cocoa Powder: 2 tablespoons
• Cardamom Powder: 1/4 teaspoon (optional)
• Vanilla Essence: 1/2 teaspoon
• Nuts (optional): Chopped almonds or pistachios for garnish

Preparation:

• In a heavy-bottomed pan, melt the ghee over low-medium heat. Add the milk and sugar, stirring until the sugar dissolves completely.
• Gradually add the milk powder, stirring continuously to ensure there are no lumps.
• Continue to cook the mixture on low heat, stirring constantly, until it thickens and starts to come together as a soft, dough-like mass. This will take about 5-7 minutes.
• Divide the mixture into two equal parts. In one half, mix in the cocoa powder and vanilla essence. In the other half, you can add the cardamom powder.
• Grease a plate or a small tray with ghee. Spread the plain (white) burfi mixture evenly on the bottom. Then, carefully layer the chocolate burfi mixture on top of the plain layer, smoothing the surface with a spatula.
• Sprinkle chopped nuts (almonds or pistachios) over the top and gently press them into the burfi.
• Allow the burfi to set completely at room temperature for a few hours, or in the refrigerator for about 30-60 minutes. Once set, cut it into squares, diamonds, or any desired shape. Store in an airtight container.

Chocolate burfi - a rich and festive sweet treat perfect for Diwali celebrations.

Namak Para Recipe

Ingredients:

• All-Purpose Flour (Maida): 2 cups
• Semolina (Sooji): 2 tablespoons (optional, adds a crispier texture)
• Ghee or Oil: 1/4 cup (for the dough)
• Carom Seeds (Ajwain): 1/2 teaspoon
• Salt: 1 teaspoon (or to taste)
• Water: 1/2 cup or as needed to knead the dough
• Oil for deep frying

Preparation:

• In a large mixing bowl, combine the all-purpose flour, semolina (if using), ajwain, and salt. Mix all the dry ingredients thoroughly.
• Add the ghee or oil to the flour mixture. Using your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs. This step, called "moyen," is crucial for creating the flaky texture of the namak para. To check if the amount of fat is sufficient, take a small portion of the mixture in your hand and press it; it should hold its shape.
• Gradually add water and knead the mixture into a stiff and firm dough. Do not over-knead. The dough should be smooth but firm. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
• Divide the dough into two equal parts. Take one part and roll it into a thin circle or square, about ⅛-inch thick.
• Using a knife, a pizza cutter, or a namak para cutter, slice the rolled dough into long strips, then cut them diagonally to form diamond or square shapes.
• Heat oil for deep frying in a heavy-bottomed pan or wok over medium heat. To check if the oil is ready, drop a small piece of dough into it; it should sizzle and rise slowly to the surface.
• Gently slide the cut pieces of namak para into the hot oil. Do not overcrowd the pan. Fry the namak para on a low to medium flame, stirring occasionally, until they turn golden brown and crispy. Frying on a low flame ensures they are cooked through and crispy, not just colored on the outside.
• Once fried, remove the namak para with a slotted spoon and place them on a paper towel to drain excess oil.
• Allow them to cool completely before storing in an airtight container. They will remain crisp for several weeks.

Golden, flaky namak para recipe - a crunchy and savory snack enjoyed during Diwali celebrations.

Celebrate Diwali with love, light and food. These Diwali special recipes will make your home smell festive and your celebrations even sweeter.