20 Festive Diwali Sweets Recipes Delicious

Diwali, the Festival of Lights, is all about warmth, joy, and of course—sweets! Whether you’re celebrating with family or simply craving a taste of tradition, these 20 decadent Diwali treats are sure to delight. From melt-in-your-mouth laddoos to syrup-soaked jalebis, we’ve got easy-to-follow recipes that bring the magic of the season to your kitchen. Ready to indulge? Let’s dive in!

Gulab Jamun with Cardamom Syrup

These golden, syrup-soaked dumplings are a melt-in-your-mouth Indian dessert that feels like a warm hug—perfect for impressing guests or treating yourself.

Ingredients

• 1 cup powdered milk
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee (melted)
• 1/4 cup whole milk (plus 1 tbsp if needed)
• 1 cup sugar
• 1 cup water
• 4 green cardamom pods (lightly crushed)
• Vegetable oil (for frying)

Instructions

1. Make the dough: In a bowl, mix 1 cup powdered milk, 1/4 cup all-purpose flour, and 1/4 tsp baking soda. Add 2 tbsp melted ghee and rub into the dry ingredients until sandy. Gradually add 1/4 cup milk, kneading until a soft dough forms (add 1 tbsp more milk if too dry). Cover and rest 10 minutes.
2. Shape the jamuns: Roll dough into 12 smooth, crack-free balls (1-inch diameter).
3. Fry: Heat 2 inches of vegetable oil in a deep pan over medium-low (300°F). Fry balls in batches, turning often, until deep golden (5–6 minutes). Drain on paper towels.
4. Make the syrup: Simmer 1 cup sugar, 1 cup water, and 4 crushed cardamom pods for 10 minutes until slightly thickened. Remove cardamom.
5. Soak: Gently add fried jamuns to warm syrup. Let soak 2 hours (they’ll plump up!). Serve warm or at room temperature.

The magic? The cardamom-infused syrup seeps into every pore of these tender dumplings, creating a fragrant, honeyed bite that’s impossible to resist.

Tip: Keep oil temperature low—too hot, and the jamuns brown before cooking through!

Kaju Katli with Silver Leaf

This melt-in-your-mouth Indian sweet is easier to make than you think—just a handful of ingredients transforms into delicate, diamond-cut cashew fudge topped with edible silver for a touch of elegance.

Ingredients

• 2 cups raw cashews
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp ghee (plus extra for greasing)
• 1/2 tsp cardamom powder
• Edible silver leaf (varak), as needed

Instructions

1. Grind cashews into a fine powder in a food processor (stop before it turns oily). Sift and set aside.
2. In a nonstick pan, combine 3/4 cup sugar and 1/4 cup water. Simmer over medium heat until the syrup reaches one-string consistency (about 5 minutes—dip a spoon in; the syrup should coat it thinly).
3. Reduce heat to low. Add 1 tbsp ghee, 1/2 tsp cardamom powder, and the cashew powder. Stir vigorously for 2–3 minutes until the mixture pulls away from the pan.
4. Transfer to a greased surface (or parchment). Roll to 1/4″ thickness while warm. Cool for 10 minutes, then cut into diamonds with a greased knife.
5. Gently press silver leaf onto each piece. Let set completely before storing.

The magic here? That velvety texture—no flour, no milk, just cashews transformed into something luxuriously smooth. The silver leaf makes it festival-ready!

Tip: For extra shine, lightly brush the katli with rosewater before adding the silver leaf—it helps the foil adhere.

Besan Ladoo with Ghee

These melt-in-your-mouth Indian sweets are rich, nutty, and just sweet enough—perfect for gifting or enjoying with a cup of chai.

Ingredients:

• 2 cups besan (chickpea flour)
• ¾ cup ghee, divided
• ¾ cup powdered sugar
• ½ tsp cardamom powder
• 2 tbsp chopped pistachios (for garnish)

Instructions:

1. Heat ½ cup ghee in a heavy pan over medium-low heat. Add besan and roast, stirring constantly, for 15–18 minutes until deeply golden and fragrant (it should smell nutty).
2. Turn off heat and let the mixture cool slightly, about 10 minutes. Stir in powdered sugar, cardamom powder, and remaining ¼ cup ghee until fully combined.
3. While still warm (but not hot), roll tablespoon-sized portions into smooth balls. Press chopped pistachios lightly onto the tops.
4. Let ladoos set at room temperature for 1 hour before serving—they’ll firm up but stay tender.

The magic here? Roasting the besan low and slow in ghee creates an irresistible caramelized depth. No syrup or binding needed—just pure, crumbly-sweet goodness.

Tip: Store in an airtight container for up to 2 weeks (if they last that long!).

Rasmalai with Saffron Milk

This melt-in-your-mouth Indian dessert features soft cheese dumplings swimming in sweet, cardamom-infused milk with a golden touch of saffron—it’s pure comfort in every bite!

Ingredients:

• 1 cup whole-milk ricotta cheese (drained overnight in a fine-mesh strainer)
• 2 tbsp all-purpose flour
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 tsp crushed cardamom pods
• 1/4 tsp saffron threads, lightly crushed
• 1 tbsp sliced pistachios (for garnish)

Instructions:

1. Make the dumplings: Mix drained ricotta and 2 tbsp flour until smooth. Roll into 12 small balls (1-inch wide), then gently flatten into discs.
2. Poach: Simmer 4 cups water in a wide pot. Slide dumplings in and cook for 10 minutes (they’ll float when ready). Transfer to a plate.
3. Flavor the milk: In a saucepan, heat 4 cups whole milk with 1/2 cup sugar, 1/4 tsp cardamom, and 1/4 tsp saffron over medium-low heat. Stir until sugar dissolves (5 minutes). Remove from heat.
4. Soak: Add dumplings to the warm milk and chill for 4 hours (they’ll plump up!). Garnish with pistachios before serving cold.

The magic here? The ricotta dumplings stay pillowy-soft while soaking up all that floral saffron milk—no store-bought versions compare!

Tip: For extra richness, replace 1/2 cup milk with heavy cream in the saffron mixture.

Moong Dal Halwa with Nuts

This rich, nutty Moong Dal Halwa is a melt-in-your-mouth Indian dessert that’s surprisingly simple to make—just patience and a good stir will reward you with caramelized, fragrant goodness.

• 1 cup split yellow moong dal (soaked 2 hours, drained)
• 4 tbsp ghee (divided)
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 tsp cardamom powder
• 2 tbsp chopped cashews
• 2 tbsp chopped almonds
• 1 tbsp golden raisins

1. Blend soaked moong dal into a coarse paste (no water added).
2. Heat 2 tbsp ghee in a nonstick pan over medium-low. Add the dal paste and cook, stirring constantly, for 15–18 minutes until it turns golden and releases a nutty aroma.
3. Pour in milk and stir continuously for 8–10 minutes until fully absorbed. Add remaining 2 tbsp ghee, sugar, and cardamom powder; cook another 5 minutes until the mixture thickens like fudge.
4. In a small skillet, toast cashews, almonds, and raisins in 1 tsp ghee (not listed above) until golden, then fold into the halwa.

The magic here? Slow-cooking the dal in ghee transforms it into a buttery, almost toffee-like texture—far more decadent than its humble ingredients suggest.

Tip: For extra fragrance, swap half the sugar with jaggery (an unrefined cane sugar). Just dissolve it in the milk first to avoid graininess.

Shakarpara with Cinnamon Sugar

These crispy, bite-sized treats are like little hugs of cinnamon-sugar goodness—perfect with tea or as a snackable dessert.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup ghee (or unsalted butter), melted
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• Vegetable oil, for frying

Instructions

1. Make the dough: In a bowl, whisk together the flour, 1/4 cup sugar, 1 tsp cinnamon, baking powder, and salt. Add the melted ghee and milk, mixing until a stiff dough forms. Knead for 2 minutes until smooth.
2. Shape: Roll the dough into a 1/4-inch-thick rectangle on a floured surface. Cut into 1-inch diamond or square pieces.
3. Fry: Heat 2 inches of oil in a deep pan to 350°F. Fry the pieces in batches for 2–3 minutes, flipping once, until golden brown. Drain on paper towels.
4. Toss: While warm, toss the shakarpara in a mix of 2 tbsp sugar and 1/2 tsp cinnamon until coated.

The magic here? That double hit of cinnamon—infused in the dough and dusted on top—creates layers of cozy spice in every crunch.

Tip: For extra sparkle, roll the warm pieces in coarse sugar instead of granulated!

Malpua with Rabri

This indulgent Indian dessert combines crispy, syrup-soaked pancakes (malpua) with luscious, cardamom-scented rabri—a match made in heaven for your next sweet craving.

Ingredients

• For the malpua: 1 cup all-purpose flour, 1/4 cup semolina, 1/2 cup whole milk, 1/4 cup water, 1 tbsp crushed fennel seeds, 1/4 tsp cardamom powder, 2 tbsp sugar, 1/4 cup ghee (for frying)
• For the rabri: 4 cups whole milk, 1/4 cup sugar, 1/4 tsp cardamom powder, 1 tbsp chopped pistachios (for garnish)
• For the sugar syrup: 1/2 cup sugar, 1/4 cup water, 1/2 tsp rose water (optional)

Instructions

1. Make the rabri: Simmer milk in a heavy-bottomed pan on medium-low heat, stirring occasionally, until reduced by half (about 45 minutes). Stir in sugar and cardamom powder, then chill.
2. Prepare syrup: Boil sugar and water for 5 minutes until slightly sticky. Stir in rose water (if using) and set aside.
3. Fry malpua: Whisk flour, semolina, milk, water, fennel seeds, cardamom, and sugar into a thick batter. Heat ghee in a skillet over medium. Drop 2-tbsp portions of batter, frying 2 minutes per side until golden. Drain on paper towels.
4. Soak & serve: Dip warm malpua in syrup for 10 seconds, then plate with rabri. Garnish with pistachios.

The magic here? The malpua stays crisp outside while absorbing just enough syrup to stay tender—no sogginess! Rabri’s slow reduction gives it a custardy depth that balances the sweetness.

Tip: For extra fragrance, infuse the syrup with a pinch of saffron while boiling.

Peda with Pistachio Garnish

These melt-in-your-mouth peda are a breeze to make with just a handful of ingredients, and the pistachio garnish adds a lovely crunch.

Ingredients

• 2 cups full-fat powdered milk
• 1 (14 oz) can sweetened condensed milk
• 4 tbsp unsalted butter, divided
• 1/2 tsp cardamom powder
• 2 tbsp crushed pistachios (plus extra for garnish)

Instructions

1. In a non-stick pan, melt 3 tbsp butter over medium-low heat. Add powdered milk and toast for 2 minutes, stirring constantly, until fragrant.
2. Pour in sweetened condensed milk and stir continuously for 5-7 minutes until the mixture thickens into a dough-like consistency (it should pull away from the pan).
3. Remove from heat. Mix in cardamom powder, crushed pistachios, and remaining 1 tbsp butter until fully incorporated.
4. Let cool for 5 minutes, then roll into 1-inch balls. Gently flatten each peda and press a few pistachio pieces on top.

The magic here? Toasting the powdered milk deepens the flavor, making these taste like they simmered for hours. They firm up beautifully at room temperature but stay irresistibly soft.

Tip: For festive flair, swap pistachios with edible rose petals or gold leaf.

Carrot Halwa with Khoya

This rich, fragrant Indian dessert is like carrot cake’s luxurious cousin—slow-cooked with ghee, milk, and cardamom until it’s spoonably tender.

Ingredients

• 4 cups grated carrots (about 1 lb)
• 4 tbsp ghee (or unsalted butter)
• 1 cup whole milk
• 1 cup crumbled khoya (mawa) or substitute with 1/2 cup powdered milk + 2 tbsp heavy cream
• 1/2 cup granulated sugar
• 1/4 tsp ground cardamom
• 2 tbsp chopped pistachios or almonds (for garnish)

Instructions

1. Heat 4 tbsp ghee in a heavy-bottomed pan over medium. Add the grated carrots and sauté for 10 minutes, stirring often, until they soften and darken slightly.
2. Pour in 1 cup whole milk and simmer uncovered for 20 minutes, stirring occasionally, until the milk reduces by half.
3. Add 1 cup crumbled khoya, 1/2 cup sugar, and 1/4 tsp cardamom. Cook for another 10 minutes, mashing the khoya into the mixture until it thickens into a fudgy consistency.
4. Garnish with 2 tbsp chopped pistachios and serve warm. The halwa will thicken further as it cools.

The magic here is in the khoya—it gives the halwa an almost caramel-like depth that’s impossible to resist.

Tip: For extra richness, drizzle with a spoonful of condensed milk just before serving.

Coconut Ladoo with Jaggery

These melt-in-your-mouth coconut ladoos are sweetened with earthy jaggery for a rich, caramel-like flavor—perfect for gifting or a quick sweet fix!

Ingredients

• 2 cups finely grated fresh or unsweetened dried coconut (plus extra for rolling)
• 1 cup grated jaggery (or ¾ cup packed, if using a block)
• ½ cup water
• 2 tbsp ghee
• ½ tsp ground cardamom
• 1 tbsp chopped pistachios (optional, for garnish)

Instructions

1. In a heavy-bottomed pan, combine the jaggery and water. Heat over medium, stirring until dissolved. Simmer for 3–4 minutes until slightly thickened.
2. Add the grated coconut, 2 tbsp ghee, and ½ tsp cardamom. Cook on low heat, stirring constantly, for 8–10 minutes until the mixture pulls away from the pan (it should hold shape when pressed).
3. Let cool slightly until handleable. Roll into 1-inch balls, then coat in reserved coconut or press pistachios on top.
4. Set aside at room temperature to firm up (about 30 minutes) before serving.

The jaggery adds a deep, molasses-like sweetness that pairs beautifully with coconut’s nutty creaminess—no refined sugar needed!

Tip: For extra fragrance, toast the coconut in a dry pan for 2–3 minutes before starting.

Puran Poli with Ghee Drizzle

This sweet, flaky Puran Poli is like a hug in bread form—stuffed with spiced lentil-jaggery filling and drizzled with ghee for extra richness.

• 1 cup chana dal (split Bengal gram), rinsed
• 1 cup grated jaggery (or packed brown sugar)
• 1/2 tsp cardamom powder
• 1/4 tsp nutmeg powder
• 1 1/2 cups all-purpose flour
• 1/4 tsp turmeric powder
• 3 tbsp ghee, divided (plus extra for drizzling)
• 1/4 tsp salt
• 1/3 cup warm water (approx.)

1. Cook the dal: Boil chana dal in 3 cups water until tender (20–25 mins). Drain, then mash lightly.
2. Make the filling: Heat 1 tbsp ghee in a pan. Add mashed dal, jaggery, cardamom, and nutmeg. Cook on low for 10 mins, stirring, until thick. Cool.
3. Prepare the dough: Mix flour, turmeric, salt, and 1 tbsp ghee. Gradually add warm water to form a soft dough. Knead 5 mins, then rest 30 mins.
4. Assemble: Divide dough into 8 balls. Flatten one, add 2 tbsp filling, seal edges, and roll into a 6″ thin circle.
5. Cook: Heat a skillet over medium. Cook each poli in 1/2 tsp ghee for 2 mins per side until golden flecks appear.

The magic? The crispy, buttery exterior gives way to a molten-sweet center—best eaten warm with that extra grizzle of ghee melting on top.

Tip: Roll polis between parchment paper to prevent sticking—no extra flour needed!

Badam Halwa with Rose Water

This fragrant, velvety almond dessert is a showstopper—rich with ghee, perfumed with rose water, and just sweet enough to feel indulgent without being overwhelming.

Ingredients:

• 1 cup raw almonds, soaked overnight and peeled
• 1/2 cup granulated sugar
• 1/4 cup ghee (plus 1 tbsp for finishing)
• 1/4 cup whole milk
• 1 tbsp rose water
• 1/4 tsp cardamom powder
• Pinch of saffron threads (optional)

Instructions:

1. Blend the soaked almonds with milk into a smooth paste (no lumps!).
2. Heat 1/4 cup ghee in a nonstick pan over medium-low. Add the almond paste and sauté, stirring constantly, for 8–10 minutes until it darkens slightly and smells nutty.
3. Stir in 1/2 cup sugar and cook another 5 minutes, scraping the pan to prevent sticking. The mixture will thicken into a dough-like consistency.
4. Reduce heat to low. Add 1 tbsp rose water, 1/4 tsp cardamom, and saffron (if using). Cook 2 more minutes until fragrant.
5. Remove from heat. Swirl in the remaining 1 tbsp ghee for gloss.

The magic here? The halwa firms up as it cools, letting you slice it like fudge—but it stays luxuriously melt-in-your-mouth tender.

Tip: For extra flair, garnish with edible rose petals or slivered pistachios while the halwa is still warm.

Anjeer Barfi with Almonds

This melt-in-your-mouth Indian sweet combines juicy figs and nutty almonds for a fudgy, decadent treat—no baking required!

Ingredients

• 1 cup dried figs (anjeer), stems removed, chopped
• 1/4 cup water
• 1/2 cup raw almonds, finely chopped (plus 2 tbsp for garnish)
• 2 tbsp ghee or unsalted butter
• 1/4 cup powdered sugar
• 1/4 tsp cardamom powder
• Pinch of salt

Instructions

1. In a small saucepan, combine figs and water. Simmer over medium-low heat for 5 minutes until soft, stirring occasionally. Mash with a spoon into a thick paste.
2. Add ghee, powdered sugar, cardamom, and salt to the fig paste. Cook for 3–4 minutes on low heat, stirring constantly, until the mixture thickens and pulls away from the pan.
3. Fold in 1/2 cup chopped almonds, then transfer the mixture to a parchment-lined tray. Press into a 1/2-inch-thick rectangle.
4. While warm, sprinkle remaining 2 tbsp almonds on top and gently press to adhere. Chill for 1 hour until firm, then slice into squares.

The natural caramel-like sweetness of figs pairs perfectly with the crunch of almonds, making this barfi feel indulgent yet wholesome.

Tip: For extra richness, drizzle cooled bars with melted dark chocolate before serving.

Motichoor Ladoo with Saffron

These fragrant, melt-in-your-mouth sweets are a festive favorite—golden saffron threads add a luxurious touch to every bite.

Ingredients:

• 1 cup fine besan (gram flour)
• 1/2 cup ghee, divided
• 1/2 cup water
• 3/4 cup sugar
• 1/4 tsp cardamom powder
• 1/8 tsp saffron threads, soaked in 1 tbsp warm milk
• 1 tbsp chopped pistachios (for garnish)

Instructions:

1. Heat 1/4 cup ghee in a pan over medium-low. Add besan and roast for 8–10 minutes, stirring constantly, until golden and nutty.
2. In another saucepan, combine water and sugar. Simmer for 5 minutes until slightly sticky (single-thread consistency). Stir in cardamom powder and saffron milk.
3. Pour the syrup over the roasted besan. Mix vigorously with a spatula for 2 minutes until crumbly. Let cool slightly.
4. Grease hands with remaining 1/4 cup ghee and roll mixture into 12–14 small balls. Press pistachios onto the tops while warm.

The saffron’s floral aroma pairs magically with the caramelized besan, while the pistachios add a satisfying crunch. These ladoos firm up as they cool, so resist sneaking one too early!

Tip: For extra fragrance, lightly toast the saffron threads in a dry pan before soaking.

Atta Ladoo with Jaggery Syrup

These cozy, melt-in-your-mouth ladoos are packed with nutty whole wheat flour and sweetened with earthy jaggery syrup—perfect for a quick energy boost or a festive treat.

Ingredients:

• 2 cups whole wheat flour (atta)
• 1 cup grated jaggery
• ½ cup water
• ¼ cup ghee, plus 2 tbsp extra for binding
• ½ tsp cardamom powder
• 2 tbsp chopped nuts (almonds or cashews)

Instructions:

1. Heat ¼ cup ghee in a pan over medium-low heat. Add whole wheat flour and roast, stirring constantly, for 10–12 minutes until fragrant and golden brown. Transfer to a plate to cool slightly.
2. In the same pan, combine jaggery and water. Simmer for 5–6 minutes, stirring occasionally, until the syrup thickens slightly (it should coat the back of a spoon). Remove from heat and stir in cardamom powder.
3. Pour the warm jaggery syrup over the roasted flour. Add 2 tbsp ghee and chopped nuts. Mix well with a spatula until crumbly but cohesive.
4. While warm, grease your palms with a little ghee and shape the mixture into 12–14 small ladoos (about 1.5-inch balls). Let them cool completely to firm up.

The magic here? Roasting the flour deepens its flavor, while the jaggery syrup adds a caramel-like richness without being overly sweet. These ladoos stay soft for days!

Tip: If the mixture feels dry, warm it slightly and knead with another 1 tsp ghee to help bind.

Balushahi with Sugar Glaze

These golden, flaky Indian pastries soaked in a sweet sugar glaze are like doughnut-meets-shortbread—irresistibly tender with a satisfying crunch.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup ghee, chilled
• 1/4 cup plain yogurt
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cold water
• 1 cup granulated sugar
• 1/2 cup water (for syrup)
• 1/4 tsp cardamom powder
• Vegetable oil, for frying

Instructions

1. Make the dough: In a bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Rub in 1/4 cup chilled ghee until crumbly. Mix in 1/4 cup yogurt, then gradually add 1/4 cup cold water to form a stiff dough. Cover and rest for 20 minutes.
2. Shape: Divide dough into 12 balls, flatten slightly, and poke a deep center hole with your thumb (like a mini bagel).
3. Fry: Heat 2 inches of vegetable oil in a deep pan to 300°F. Fry balushahi in batches for 12–15 minutes, flipping occasionally, until golden brown. Drain on paper towels.
4. Glaze: Simmer 1 cup sugar, 1/2 cup water, and 1/4 tsp cardamom powder for 5 minutes until slightly sticky. Dip warm balushahi in syrup for 10 seconds, then let drip on a rack.

The magic? The yogurt and ghee create delicate layers that shatter with each bite, while the cardamom-infused glaze adds just the right floral sweetness.

Tip: Keep oil temperature low—slow frying ensures the centers cook through without over-browning.

Khoya Burfi with Cardamom

This melt-in-your-mouth Indian sweet is rich, fragrant, and surprisingly simple to make—just a handful of ingredients transforms into fudgy, aromatic squares.

Ingredients

• 2 cups full-fat khoya (mawa), grated or crumbled
• 3/4 cup granulated sugar
• 1/4 cup whole milk
• 1/2 tsp ground cardamom
• 1 tbsp ghee, for greasing
• 1 tbsp chopped pistachios (optional, for garnish)

Instructions

1. Cook the khoya: Heat a nonstick pan over medium-low. Add the khoya and cook, stirring constantly, for 3–4 minutes until it softens and turns slightly golden.
2. Sweeten: Pour in the milk and 3/4 cup sugar. Stir continuously for 8–10 minutes until the mixture thickens and pulls away from the pan (like fudge).
3. Flavor: Turn off the heat, stir in 1/2 tsp cardamom, and mix well.
4. Set: Grease a square dish with 1 tbsp ghee. Press the mixture evenly into it, sprinkle with pistachios (if using), and let cool for 1 hour. Cut into squares.

The magic here? Cardamom’s floral warmth balances the khoya’s caramelized richness—no fancy techniques needed!

Tip: For extra shine, brush the set burfi with a little melted ghee before cutting.

Chhena Poda with Caramelized Sugar

This Odisha-style baked cheesecake is a showstopper with its caramelized sugar crust and creamy, lightly spiced interior—perfect for impressing guests or treating yourself!

Ingredients:

• 4 cups fresh chhena (Indian cottage cheese), crumbled
• 1 cup granulated sugar, divided
• 1/4 cup semolina (sooji)
• 1/4 cup milk
• 2 tbsp ghee, melted
• 1 tsp cardamom powder
• 1/4 tsp baking powder
• 1 tbsp raisins (optional)
• 1 tbsp cashews, chopped (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with 1 tbsp ghee and sprinkle 1/4 cup sugar evenly over the bottom.
2. In a large bowl, knead chhena until smooth. Add remaining 3/4 cup sugar, semolina, milk, remaining 1 tbsp ghee, cardamom, and baking powder. Mix until combined. Fold in raisins and cashews (if using).
3. Press the mixture firmly into the prepared pan. Bake for 45–50 minutes until the top is golden and edges pull away from the pan.
4. Let cool for 10 minutes, then invert onto a plate. The caramelized sugar layer should now be on top. Serve warm or at room temperature.

The magic here? That crackly sugar crust contrasts beautifully with the soft, fragrant chhena—like a cross between flan and cheesecake!

Tip: For extra caramel flavor, broil the inverted cake for 1–2 minutes (watch closely!) to deepen the sugar glaze.

Pista Roll with Cream Cheese

This elegant yet easy pistachio-studded cream cheese roll is the perfect make-ahead dessert—sweet, nutty, and luxuriously creamy without being overly rich.

Ingredients

• 1 sheet (9×13 inches) store-bought puff pastry, thawed
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar, plus extra for dusting
• 1/2 tsp vanilla extract
• 1/3 cup finely chopped pistachios, plus 2 tbsp for garnish
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix softened cream cheese, 1/4 cup powdered sugar, and vanilla extract until smooth. Fold in 1/3 cup chopped pistachios.
3. Unroll puff pastry onto the prepared sheet. Spread the cream cheese mixture evenly over the pastry, leaving a 1/2-inch border.
4. Roll the pastry tightly into a log, starting from the long side. Seal the edge with a dab of egg wash. Place seam-side down on the sheet.
5. Brush the top with egg wash and sprinkle with remaining 2 tbsp pistachios. Bake for 20–25 minutes until puffed and golden.
6. Cool for 10 minutes, then dust with powdered sugar before slicing.

The contrast of flaky pastry, tangy cream cheese, and crunchy pistachios makes every bite irresistible. Serve slightly warm for the best texture!

Tip: For cleaner slices, chill the baked roll for 15 minutes before cutting with a serrated knife.

Rice Kheer with Saffron Strands

This fragrant, cardamom-scented kheer is the ultimate comfort dessert—silky, just sweet enough, and speckled with golden saffron threads.

Ingredients

• 1/2 cup basmati rice, rinsed and drained
• 4 cups whole milk
• 1/3 cup granulated sugar
• 1/4 tsp saffron strands, lightly crushed
• 1/2 tsp ground cardamom
• 2 tbsp chopped pistachios or almonds
• 1 tbsp golden raisins (optional)

Instructions

1. In a heavy-bottomed pot, combine the rice and milk. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
2. Reduce heat to low and simmer for 30–35 minutes, stirring occasionally, until the rice is tender and the mixture thickens to a porridge-like consistency.
3. Add the sugar, saffron, and cardamom. Stir well and cook for another 5 minutes until the sugar dissolves completely.
4. Remove from heat and let cool slightly. The kheer will thicken further as it sits. Garnish with pistachios and raisins (if using). Serve warm or chilled.

The saffron’s floral aroma and the rice’s creamy texture make this feel luxurious, yet it’s surprisingly simple to whip up.

Tip: For extra richness, stir in 1 tbsp of ghee with the sugar—it’ll deepen the flavors beautifully.

Conclusion

With these 20 delightful Diwali sweets, you’re all set to celebrate with homemade treats that bring joy to every bite! Whether you’re a seasoned baker or trying Indian desserts for the first time, there’s something here for everyone. Don’t forget to share your favorite recipes in the comments and pin this roundup for your next festive cooking adventure. Happy Diwali and happy baking!