Learn Tastes That Brighten Diwali!

delightful Donut

When lanterns paint the night sky with a golden glow, you know it’s time to bring the Diwali joy home.

From afar, these decorative lights turn the city into a glimmering bed of diamonds. After all, Diwali is the festival of lights, and such a sight clearly conveys joy. But brightening our mood during Diwali are agents that are more than lanterns. 

To celebrate Lord Rama’s return to Ayodhya and the victory of good over evil, the 3 – 5 days of Diwali get celebrated with great passion and fondness. Clothes covering the entire colour palette get tried in almost every colour combination, and gifts get sold at a rate that’s faster than the speed of ladis.

Our clothes aren’t the only ones that remain new. During Diwali, even every home welcomes a new wardrobe. Red, velvet, and other shades dress up homes as fit for festivities. But, the Diwali festivities still feel far from complete.

The varieties of savouries decorating our plates are just as important. Then, time to let these recipes light up the Diwali feast.


Balushahi serves as the Indian sibling of the delightful Donut. And just as with every sibling, though they look the same – they aren’t exactly alike. The sweet has a jagged exterior yet remains scrumptious enough to eat in one go. However, unlike the Donut, Balushahi sticks to its shape rather than bending between the fingers. Though, the solution presents itself by making Balushahi an easy-to-break delicacy. Let’s lean into the nitty-gritty of this delicacy. 

  1. Maida – 1/2 kg
  2. Baking soda – 1/8 tbsp
  3. Ghee – 300 g
  4. Sugar – 1/2 kg
  5. Ghee – For frying
  1. Add the maida, soda, and ghee, in a vessel and knead the three together until they form a soft-textured dough. 
  2. Next, break the dough into small chunks and use your palms to turn each chunk into a perfectly rounded piece. 
  3. Heat the vessel with the ghee, and begin deep frying the chunks. Keep the flame high but gradually bring it down to a low flame. Maintain the low flame until cooked thoroughly. 
  4. Now, cook a sugar syrup that has a one-thread consistency. 
  5. Immerse the cooked chunks in the syrup for 5 to 10 minutes. After this, remove the chunks from the syrup, and strain the additional syrup away. Your Balushahi is ready to be served.


Barfi, which gets its name from the Hindustani word for snow, “barf”, gets enjoyed during Diwali. The sweet is named so because its texture resembles snow. Over the years, these delicate delights have grown to offer many customisations. The various flavours are what offer Barfi its various colours. From pistachios, cashews, saffron, and rose water to coconut and more, their variety of flavours and appearances are what make this tender, delectable sweet such a favourite. Let’s lean into the nitty-gritty of this delicacy.  

  1. Pistachios – 3 tbsp (chopped)
  2. Ghee/clarified butter – 1/4 cup
  3. Milk – 1 cup
  4. Sugar- 3/4 cup
  5. Milk powder (full cream) – 2 & 1/2cups
  1. Begin by pouring 1 cup of milk into a bowl, and add 2 & 1/2cupsof milk powder along with 3/4 cups of sugar.
  2. Mix the ingredients well until they are thoroughly combined.
  3. Transfer the mixture to a large, non-stick pan, and add 1/4 cup of ghee to it.
  4. Then, mix the ingredients well while maintaining a low flame.
  5.  Continue stirring the mixture until it thickens.
  6. The thick mixture may stick to the pan but will begin separating after 10 minutes.
  7. Cooking until the right time is important. Overcooking will harden the dough, and cooking it less than needed will turn the dough into a rubbery texture.
  8. Then, transfer the dough to a tray covered with baking paper, and ensure that the dough maintains a smooth level by pressing gently. 
  9. Garnish with pistachios, cover, and refrigerate the dough for an hour.
  10. Then, take the dough out of the tray and slice it into cubes with a knife. Time to serve the Barfi.

Conclusion :

Host a brighter, sweeter Diwali when these treats are a part of your festive feast! 

Leave a Reply

Your email address will not be published. Required fields are marked *