Ok, so there’s still a week to go and you couldn’t have possibly eaten all the yummy Diwali decadence already. So we’ve compiled a list of Diwali sweets from across Indian states that you just have to try. You’ll know why the Bengalis love to eat that Nariyal Ladoo while the South Indians love their Jangiris. And the best part? You’ll know how to make them too!
Karnataka: Mysore Pak
First made in the kitchens of the Mysore Palace, the Mysore Pak is a combination of three ingredients – ghee, sugar and gram flour. Considered the King of Sweets in the south, neither Dusshera nor Diwali are complete without this sweet.
West Bengal: Nariyal Laddoo
The most essential festive mithai from the Bengali repertoire is called Narkel Naru or the Nariyal Laddoo. Fresh coconut cooked in milk and sugar makes the most chewy and delectable sweetmeat and is offered to Goddess Kali, who is worshipped on Diwali day.
Uttar Pradesh: Kalakand
This popular sweet is made with curdled milk and sugar and flavoured with either cardamom or saffron. Because there’s no additional fat or other additions, Kalakand is considered one of the purest mithai and is served during the festivities.
Tamil Nadu: Jangiri
Called Imarti as well, this traditional Diwali sweet is made with urad dal. What you really need is piping skills! As the brother of another sweetmeat -the jalebi – the jangiri has gotten a bad rap for being too sweet, but in our books, there is no such thing as too sweet.
Rajasthan: Boondi Ladoo
Made with gram flour (besan) the boondi laddoo originated from Rajasthan only because the boondi or the fried gram flour balls did the same. Traditional made during Diwali to make the homecoming of King Ram, now this ever popular mithai is made through the year.
Also known as Amalu, the Malpua is served as prasad at the Lord Jagannath Puri temple. While the origins seem to be in Bangladesh, this deep-fried sweet is a staple during Diwali.