Top 10 Easy Diwali Special Sweets Recipes | India Canteen

Diwali or Deepavali is the special and one of the biggest festival which is celebrated all around India. It symbolises the spiritual victory of light over darkness and good over evil. In India, no celebration is complete without sweet recipes. Diwali is a time of exchanging sweets and gifts. During this festive celebration, all the temples, homes and shops are brightly decorated.

Special sweets are the highlight of every Indian festival. A great variety of sweet recipes are prepared during Diwali. It adds much more enthusiasm to the festive spirit. In this Diwali, light up your kitchen with our festive sweets recipes. Some of these can be prepared in advance and others almost needs no worry, so it can be made 1-2 days earlier.

Your guests will surely give compliments for these ultimate delicious sweets. You just need to spend very less little time in the kitchen to see the bright smiles on everyone’s faces. We bring to you our easy Diwali recipes from across the country:-

  1. Rasgullas:

    Rasgullas are a very special sweet for every occasion. They are round shaped sweet made of chhena, an Indian cottage cheese dough. These milk based desserts are cooked in sugar. Rasgullas originated in Orissa.

  2. Gajar Ka Halwa:

    This mouthwatering dish is prepared in almost all the homes of India. Gajar Ka Halwa is a sweet prepared from carrot and milk. The carrots are grated and then cooked in Milk. Celebrate Diwali with Gajar ka halwa to make the festival a more memorable affair.

  3. Puran Poli:

    Puran Poli, which is also known as Obbattu is a very famous dish that is prepared in Karnataka. It is also very popular in Maharashtra. Obbattu is a sweet and flat bread with stuffing of sweet and coconut. It comes in many varieties including peanut, coconut, sugar, Tur Dal, Sesame seed etc. A pinch of turmeric is added to it to make it look yellowish.

  1. Anjeer Barfi:

    Anjeer Cutlet is a delicious Cashew sweet. It is long cylindrical in shape. Although most people buy it from shops, but it can be prepared at home.

  1. Adhirasam:

    This dish is prepared in Tamil Nadu and it is a traditional sweet of South India. It is made of rice flour, butter, jaggery & cardamom powder which is sprinkled on the top. It is a famous sweet, especially for the occasion of Diwali. The most important part of making the adhirasam sweet is its syrup(paagu). The syrup makes it really tasty.

  1. Mysore Pak:

    Another famous sweet from Karnataka which is very delicious. Its original name was Mysore Pak as it was made from the flour of Masoor Dhal. It was initially prepared for a royal family of Mysore Palace. After that it was renamed Mysore Pak. The dish contains a good amount of Butter, Ghee, Gram flour and Sugar. The sweet is very soft and spongy and it melts in the mouth.

  1. Kaju Katli:

    Cashew Barfi or Kaju Katli is a special Diwali sweet. Kaju barfi is made of sugar and cashew nut powder. It is in the shape of flat diamond. As compared to other sweets, Kaju Barfi is expensive. So, why not make it at home?

  1. Gujia:

    Gujia is a very famous sweet of North India, Rajasthan. It’s a traditional sweet of Diwali made from Maida flour and is stuffed with khoya. It is a special dish, traditionally prepared for Diwali. It is known by different names according to states (for eg. Karanji, Karachika, Ghugra, Kajjikayi etc). In different states, the filling of this dish varies. Like in Uttar Pradesh, the filling is done with sweetened khoya and nuts while in Goa, filling is done with shredded coconut, jaggery and nuts.

  1. Laddus:

    Laddus are small sweet ball Indian sweets basically made with flour, nuts, sugar, jaggery, ghee or depends on its different varieties. A Diwali is incomplete without laddus. They are also available in many varieties like Til Ladoo, Coconut Laddu etc.

  1. Gulab Jamun:

    This list will be incomplete without the special mention of Gulab Jamun. It is made of Khoya, Wheat flour, chenna(pressed milk curd), cardamom and rose water. It is prepared using pure ghee. The name of the sweet Gulab Jamun is derived from Persian word gulab meaning ‘rose water’. The word jamun refers to a fruit of South Asia which is similar in shape and size to that of Gulab Jamun.

    For recipes from all around the world visit>>> http://tastyfix.com/

History & The Secrets Behind ‘Jalebi’ | India Canteen

Jalebi is a crispy, crunchy, juicy Indian dessert that can be best described as funnel cakes. This sweet street food can beat the taste when dipped in cold curd and it will surely make you run for a single bite, jalebi is found across India and also in Iran, Africa, West Asia and many more countries.

It is fried in the hot oil, using a cotton fabric cloth and carefully soaked in the sugar syrup. It would not be wrong to say that the process of making jalebis is no less attractive than the final product on your plate. You can have jalebis alone, or with a samosa but best combination is with creamy rabdi. A glass of piping hot milk or chilled milk with crunchy hot jalebis is a popular breakfast in several cities like Haridwar and Indore.

Did you know your favourite dessert recipe i.e Jalebi that you see across all sweet shops or morning breakfast shops in your city is not Indian but a West Asian or a Persian import?

Yes, you heard us Right !!

Our very own crispy, hot and sweet jalebi is not an Indian recipe but we have made it our own. Originally it is a version of sweet dish “Zolabiya” or “Zalabiya”.

Zalabiya is a festive dessert in iran, enjoyed by everyone during the iftar parties of Ramzaan. In 13th century, Muhammad bin Hasan al-Baghdadi (writer) collected a total of about 260 recipes of that time and highlighted them in his cookbook, ‘Kitab al-Tabeekh’, where ‘Zalabiya’ was mentioned for the first time.

In the 15th century, the makeover of Jalebi from Zalabiya happened when the Jain author Jinasura talked about it first time in the famous holy writ called ‘Priyamkarnrpakatha’ . In his holy writ it is said that jalebi was introduced to the Indian subcontinent by our not-so-friendly Persian Turkic invaders. According to The Hobson-Jobson Anglo-Indian dictionary, the Indian word Jalebi is derived from the Arabic word zulabiya or the Persian zolbiya with the onslaught of Turkish and Persian traders. From 15th century till today, this sweet dish began to be known as Jalebi and became a compulsory part in festive occasions, weddings, Indian breakfast and even temple bhog/prasad.

The preparation of Jalebis is considerably not so difficult. In a large pot whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for minimum 1 day. Transfer the batter into a jalebi cloth, gather the edges and make a tight potli. The cloth filled with the batter is squeezed with adequate pressure from top to make concentric circles turning them over gently a few times, till they are evenly golden and crisp, and than transferred to the sugar syrup, which sometimes may also contain hints of saffron (for the perfect orange hue). Once the jalebis soak the sugar syrup for 2-3 minutes, take them out of the syrup and they are ready to serve hot.

This dish is not to be confused with similar sweets and variants like Imarti, Paneer Jalebi, Mawa Jalebi, Afgaan Jalebi etc.

Top 10 Street foods of Chandigarh | India Canteen

Chandigarh is full of beautiful places to eat but you would not wait for a second to realize that you get the best Punjabi foods in Chandigarh. Just think of it, the spicy butter chicken, the stuffed parathas, tandoori kebabs, creamy chaats, chilled lassi, fluffy bhature… the list can go on and on. You get the best of street food in dhabas and eateries in Chandigarh that are known for their impeccable service and menu.. To help you choose the top ones, we have chosen the most popular street food in Chandigarh, and where to find them. The list of top 10 is as follows:-

  1. Chaat:


    The chaats have so many dishes like Papdi Chaat, Bhel Puri, Pani Puri, Bhalla Papdi, Aloo Tikki, Ragda Patties, Kachori and others. They have a delicious filling of sweet and saucy chutneys, flavored water, mixture of potato, onions, corn, sprouts, pulses and other vegetables, topped with dahi or curds, and garnished with herbs.

    Where to eat:

    Garg Chaat, Sector 23
    Ram Chaat Bhandaar, Sector 34
    Rehri in Sector 8 Market
    Krishna Chaat Bhandaar, Sector 34
    Rehri Outside, Sector 19 Gurudwara
    Thakur Chat Point, Sector 40-C

  2. Chole Bhature:


    A must-have when in Chandigarh, Chole Bhature combines the richness of gravy-laden chickpeas with that of the fluffy bhature. When eaten together, they form an essential North Indian dish, which can be had anytime, morning breakfast, lunch or dinner. The bhatures are cooked on tandoors or clay ovens and can be plain, or with a filling of paneer or potato.

    Where to eat:

    Sai Sweets, Sector 22 B
    Cholle Bhature, Industrial area phase 1
    Sindhi Sweets, Sector 17
    Gopal Sweets, Sector 35-C
    Baba Dairy, Sector 21C
    Roadside StallS (Khirki/Rehri)

  3. Paneer Tikka:


    This tandoori street food is famous in India, even more in Chandigarh. Paneer cubes are char-grilled on skewers and served with mint chutneys and other sauces. Other vegetables like capsicum, tomatoes, are also added to the paneer.

    Where to eat:

    Chaplin Fast Food, Sector 34
    Tikka Freaks, Sector 8-B
    Mom’s Kitchen, Sector 22B
    Barbeque Nation, Sector 26
    Sai Sweets, Sector 22 B

  4. Momos:


    The steamed momos have become a favourite street food for people of Chandigarh. Momos is essentially a Tibetan dish, having bite-sized dumplings filled with vegetables or meats, and served with spicy sauces and a variety of chutneys

    Where to eat:

    Dumpling Hood, Sector 9
    Rehri Market, Sector15
    Yo China, Phase-5 Mohali
    Kathmandu Chinese Fast Food, Sector 15D
    Rohit Chinese food Patel market, Sector15
    A1 Dumplings, Sector 35

  5. Spring Rolls:


    Another Chinese favourite, Spring Rolls are deep fried pancakes, rolled and filled  with veggies or meats, and served with various sauces and chutneys. It is a street food that is light on the stomach but dripping with flavour and aromas.

    Where to eat:

    Toshib Fast Food, Sector 34 C
    Pashtun Restaurant, Sector 35-B
    Roll Xpress, Sector 36
    Khokha, Sector 9
    Lava Eat n Wrap, Sector 8-B

  6. Amritsari Kulcha:


    An eternal North Indian dish, Amritsari Kulcha is prepared of refined flour, stuffed with a range of stuffing like paneer, cheese, potatoes, and prepared on a clay tandoor, and served with chole, chutneys, pickles and curries. They are the best street food of Chandigarh.

    Where to eat:

    Kulcha Hub, Sector 4
    Bansal Amritsar Food Street Sector 4, Panchkula
    Sodhi’s Zaika, Sector 46C
    Amritsari Kulcha Hub, Sector 9
    Amritsari Kulcha & Channa, Sector 9 Panchkula
    Student Canteen/ Stu C, Sector 14 (Punjab University)

  7. Lassi:


    This famous Punjabi lassi is best enjoyed chilled in the hot summer months. Favourite among people of Chandigarh, Lassi is a yoghurt based drink, prepared with fruit and spices, and garnished sometimes with flavours and other toppings.

    Where to drink:

    Pal Dhaba, Sector 28D
    Gopal Sweets, Sector 8 and Sector 35
    Sindhi Sweets, Sector 17 and Elante Mall
    Baba Dairy, Sector 21C
    Shiv Mishtan Bhandar, Sector 18C
    Talwar’s, Sector 15

  8. Sarso da Saag & Makki di Roti:


    A dish synonymous with Punjab, it has won the hearts, or stomachs, of millions across India. Sarso or mustard greens is prepared with various Indian spices and eaten with flat cornbreads or Makki di Roti. It is an essential food of Punjab, best eaten in the winter season, as it gives warmth and plenty of nourishment. In Chandigarh, you get these at famous dhabas and various other eateries.

    Where to eat:

    Pal Dhaba, Sector 28D
    Amritsari Kulcha & Channa Sector 9, Panchkula
    Katani Dhaba, Sector 15
    Nukkar Dhaba, Sector 32
    Pakwan Meal, Sector 14

  9. Parantha:


    Nobody makes parathas better than the North Indians. In Chandigarh, you get the best Parathas with loads of butter and served with curries, pickles or raitas. Parathas are made of wheat flour and come in different varieties like plain, butter, cheese, paneer, keema, various herbs, dals, and others.

    Where to eat:

    Pehalwan Parantha Point, Sector 22-D
    Pal Dhaba, Sector 28D
    Katani Dhaba, Sector 35D
    Gurbax Dhaba, Pahalwan Paratha Point
    Delhi Special Pranthe Wali Gali, Sector22A

  10. Chicken Tikka:


    Chiken tikka is a famous street food in Chandigarh, Chicken Tikka is made by marinating pieces of chicken in spices and yogurt, then put on skewers and baked in a tandoor, having vegetables and flavoured with spices, and served with mint chutney, and other sauces.

    Where to eat:

    Pehalwan Ji da Dhaba, Sector 15D, Rehri Market
    Tikka Freaks, Sector 8-B
    Mughlai Rasoi, Phase 3 Mohali
    Pik n Move, Sector 8B
    Singh Chicken Corner, Sector 22C, 22B