5 must have sweets for this Diwali
Make a rangoli of sweets on your dining table this season.
Make a rangoli of sweets on your dining table this season.
Make a rangoli of sweets on your dining table this season.
Diwali is all about diyas and mithais. One will not feel full (literally!) without biting on some traditional jilebis and barfis while feasting. The glass shelves of sweet shops across the town may not need any decorations, thanks to the myriad of colors brought by the glass-shelved mithais. But then, the concerns about food adulteration and artificial colors might not fail to bug your mind.
Worry not, you don't have to burn a hole in your pockets for sweets that you fear are unhealthy. Instead, make them at home with these easy recipes. Bring the whole family together to make this mithai-making just another fun event.
Malai moon
Made with homemade paneer and rose-flavoured extra malai, malai moons would be the perfect way to add a creamy yet handsome feel to your diwali platter. Make it using banana leaves to bring the true 'homely' feel.
Deepavali medicine
Winter is just around the corner and you are worried about having a sore throat spoil the party? Then this could be the right sweet for you savor this Diwali. Made with ginger, ajwain and thippali, the mithai delivers a spicy aroma to the feast.
Find deepavali medicine recipe here
Peda
Peda is as important as laddoos and jilebis during Diwali. If you are a, milk/cream lover, you will definitely fall to the charm of this yummy delight. You might want to make some extra, as people has the habit of losing the count of moreish pedas they have.
Bread gulab jamuns
Running out sweets too soon? Don't worry. You can always come up with this easy gulab jamuns made of breads. It is the best swan song for a sumptuous feast.
Kaju barfi
It takes less than 30 minutes to make. It needs only four ingredients. It stays good for days. And, it is the best!
Jilebi
Nothing beats warm, homemade jilebi. Plus, you don't have to worry about the use of artificial colors. It takes some practice to make them into the perfect flowers. But hey, the taste beats the shape often.