From kharwas to singori, here are some regional Diwali sweets prepared across India.
Mandige, KarnatakaMandiges are desi crepes made with ghee, sugar, and khoya. They are thin and often prepared during Diwali.
Chhena Poda, OdishaChhenna poda is a baked cheese dessert that is prepared during Diwali. Chhena or paneer is combined with cardamom powder, sugar, and a handful of dry fruits.
Kharwas, MaharashtraKharwas is a Maharashtrian recipe that is prepared with the first milk of the cow. It is a sweet steamed pudding flaunting refreshing flavours of cardamom powder.
Malido, GujaratIt is a wheat bread preparation that boasts a crumbly texture. It is originally a Parsi dish in which ghee, crumbled wheat bread, dry fruits, aromatic spices, and jaggery are combined.
Pori Urundai, Tamil NaduPori urundai refers to ladoos made from puffed rice. Many households in Tamil Nadu serve these delicious and delightful ladoos as a part of the Diwali spread.
Patishapta, West BengalPatishapta is a rice flour crepe stuffed with jaggery and coconut. This dish is traditionally associated with Poush Sankranti but many Bengalis prepare it while celebrating the festival of lights.
Pootharekulu, Andhra PradeshPootharekulu from Andhra Pradesh is prepared using rice sheets and stuffed with ghee, nuts, sugar or jaggery, and dry fruits.
Singori, UttarakhandOriginating in the Kumaon region, Singori is a khoya-based sweet. After roasting milk solids till they turn brown, flavours are enhanced using dry coconut and raisins. The mixture is filled inside the cones of malu leaves to settle overnight.