Festival favourite sweets from across the country

Moong dal halwa: This moong dal based dessert originated in Rajasthan and is made on special occasions, including Diwali across north. Loaded with ghee , it is sinful to the core but the melt-in-mouth nature of the halwa makes it a favourite among kids and adults. It can be prepared with khoya or milk.

Kaju katli: In the north, kaju katli is synonymous with Diwali. An expensive sweet, it is considered as an ideal sweet to gift friends and relatives. The dish is prepared with cashew nuts soaked in water for a considerable period of time (usually overnight), which are then ground to form a paste. Sugar solution is boiled down to a syrup and is added to the ground cashews. Ghee , saffron ( kesar ), and dried fruits may also be added.

Mawa kachori: Again originally from Rajasthan, mawa kachori is a great option for Diwali. The maida crust filled with sweetened khoya and crunch of a variety of nuts make these sweet kachoris irresistible. It also helps bring warmth to the body.

Shakkarpara: Among the sweets and desserts that are popular in Diwali, especially in Maharashtra, is the shankarpali or shakkarpara . It literally means a snack made of sugar. This light and comparatively less sweet food item is a treat! It comprises of deep-fried bite-sized portions of whole-wheat flour covered in delicious sugar syrup. The snack is popular across north India and is consumed widely during Diwali and makes for an excellent accompaniment with tea.

Soan papdi: The cube-shaped sweets made with gram flour, ghee, milk and cardamom powder are popular during Diwali in the north. Soan papdi is said to have originated in India, with Punjab, Uttar Pradesh, West Bengal and Rajasthan having been proposed as the origin, which, however, remains unknown. The flaky texture of the soan papdi is loved by many sweet lovers.