Mithai and desserts are the heart and soul of any Indian festival. Come Diwali and our household is buzzing with cries of ‘chalo mithai banaayen’! Besan laddoo, anarase and mohanthaal are three fixtures on the Diwali menu. Kaju katli is a personal favourite, but let us veer away from the ordinary and make Badam Katli or Blueberry Sandwich Katli.
Traditional sweets made with lots of fat and sugar are exciting to make at home especially if they are Diwali sweets. When you cook at home, these Diwali sweets are not only of better quality than the commercial ones but are more hygienic and better accepted by your friends and dear ones as your personal touch is there in every gift.
Prepare attractive gift boxes and fill them up with a variety of laddoos placed in colourful paper cupcake holders. You can make Choco Coconut Laddoos, Dry Fruit and Khajur Laddoos, Rawa Laddoo, Badami Besan ke Laddoo, and the good old Boondi Laddoo!
Gujiyas or karanjis can be made some two-three days before the festival. Keep them in airtight tins. As also mohan thaal and besan laddoos. Boondi laddoos should be made just a day early and consumed/distributed as fast as they can be. All khoya-based barfis should be refrigerated or consumed on priority. Those who wish can make jalebis and gulab jamuns at home, serve them hot.
There is a great influx of kaju katli based mithais. The base is excellent for shaping into miniature watermelons, custard apples, corn-on-the-cob, a kalash and what have you! These look very attractive.
Dry fruits will keep for quite some time tucked away in the corner of the fridge. In fact as the weather turns cooler, convert some pistas, almonds and cashewnuts into Dry Fruit Chikki. Savouries like namkeen shakkarpare, chakali, methi mathri, tikhi-sev, nankhatai, cholafalli and chiwda are other favourites that will be highly visible during this festive season.
So what is best for homemade Diwali sweets that can be boxed? Here is a plethora of sweets and you only have to choose what takes your fancy.