This is a name for all of the Indian sweets and desserts. While sweets are an important part of the culture all year round there are a number of specialty Diwali mithai for the festival.
These traditional Indian snacks are common around the region during Diwali. Samosas are small pockets of pastry, usually shaped into a triangle, stuffed with minced meat, peas, lentils and other vegetables.
This Diwali festival food is a light and flaky dessert pastries. Chirote are stuffed with a sugary filling, deep fried, and usually served drizzled with syrup. You can’t go wrong with fried and sweet!
Creamy sweets that can be served by themselves or with a selection of other mithai. Barfi are a white creamy square made with condensed milk, sugar and nuts. They are cooked together until they solidify then cut into squares.
Small pastry pockets that are stuffed with poppy seeds, grated coconut, sugar, nuts and cardamom. Crescent shaped similar to empanadas, karanji take quite a bit of time to prepare, which is why they are often reserved for special occasions such as Diwali.
6. Aloo Tikki
Made with potatoes that are shredded and formed into small patties before being fried, these snacks can also be served as a side to a main meal. But do not skip the condiments as will usually find the aloo tikki patties served hot with mint sauce, yogurt and tamarind sauce, or other regional sauces.
7. Mawa Kachori
Mawa is a thick dried milk product common in the area of Rajasthan where these desserts originate. These small pastries are stuffed with a combination of mawa, nuts, cardamom sugar and often drizzled with syrup to serve.
Another Diwali festival food prepared in the Indian subcontinent are laddoos. These are ball shaped sweets made with chickpea flour, wheat semolina and coconut. Laddoos are cooked with ghee, while some variants will stuff these balls with pistachios or almonds.
These pasty treats are labor-intensive to make, which is why they tend to be associated with the special occasion of the festival, with rice being soaked for three days before being dried and ground into powder. This is then combined with jaggery and poppy seeds before being shaped into discs and fried in ghee.
These savory snacks are deep fried vegetables or minced meat, with egg to bind it together. They are dipped in batter before it is cooked and one of my favourite things to eat.