Diwali is not just a festival; itâs an emotion for everyone, whether you are staying in India or anywhere else. This festival makes you nostalgic, no matter where you are! It will take you to your childhood days where from a week before all the preparations used to begin, Ghar ki safai, Shopping, New clothes, Diyas, Rangolis and of course food Yum! Maa used to make varieties of snacks and sweets, and that khushbooâ¦ Ahaa! You can smell it, right?Â
Our parents gave us many memories of Diwali that we are still relishing. So, What are you doing for your kiddos?Â Chalo Milke Kuch Yaadein Banaye !Â We have brought some fun and exciting Diwali recipes for your bacha party.
Motichoor ladoo cheese cake
You can give a twist to your regular motichoor ka ladoo and make it fancy. Just take a jar, add crushed biscuits and top it with two layers of cream cheese and motichoor ka ladoo. Bingo! Itâs ready.Â
Â For the crust
Crushed Parle -G Biscuits
2tbsp unsalted butter
A pinch of cardamom powder.
For the cheesecake
1 cup cream cheese
Â½ cup powdered sugar
3-4 motichoor ladoo
Nuts for garnishing
- Grind parle-G biscuits in a grinder till it is crushed to powder.
- Take the butter, slightly melt it and mix it with the crushed biscuits.
- Now add two spoons of this mixture to the jars. Place the jars in the refrigerator.
- Take a bowl, add cream cheese, beat it till it becomes soft cream, and then add sugar to it and mix it thoroughly. Add sugar according to your sweet tooth.
- Now crumble the boondi ladoos and start the layering process.
- Please take out the jars, top them with two layers of cream cheese and crumble motichoor ka ladoo.
- Garnish it with nuts. Thatâs it; your dessert is ready.
Snowmen Rava Ladoos
This Diwali, try something Naya with the old Rava ladoos. Give your kids a hatke ladoos that they will finish in no time. You have to make normal Rava ladoos and stack them on one another and plug in your eyes, nose and mouth with nuts. Your Rava Snow Man is ready!
For suji ladoo:
Â¼ cup ghee
1Â½ cup Rava / semolina / suji (coarse)
Â½ cup coconut (grated)
1Â½ cup sugar
Â½ cup water
Â¼ tsp cardamom powder
For roasting nuts:
1 tsp ghee
2 tbsp cashew (halves)
2 tbsp raisins
- First, melt Â¼ cup ghee in a pan and add 1 Â½ cup Rava and roast it on low heat until the Rava becomes aromatic.
- Continue to burn on low heat. Make sure not to roast on high heat, as this will change the colour of the rava.
- After 2 minutes, add Â½ cup coconut and roast for another 2 minutes. Set aside.
- Take Â½ cup sugar and Â½ cup water in a large Kadai.
- Stir and boil the sugar until the sugar syrup reaches one-string consistency.
- Continue to go until the Rava and sugar syrup are well combined. Set aside for two minutes.
- Meanwhile, heat 1 tsp ghee in a pan. Add 2 tbsp cashews and 2 tbsp raisins, and roast it until it turns golden brown
- Add Â¼ teaspoon cardamom powder, fried cashews, and raisins.
- Mix well until the mixture becomes moist from the sugar syrup.
- Initially, the mixture will be moist, but as it absorbs, it will become crumbly but moist.
- Begin preparing the ladoo immediately; the ladoo will harden once it has cooled.Â
- Make smaller ladoos so you can stack two ladoos together, which is still biteable.
- Plug in eyes and ears. Thatâs it.
Edible Chocolate Diya
Isnât it exciting, edible diyas for your young ones
- 250 grams khoyaÂ
- 1 tablespoon unsweetened cocoa powder
- Â¼ cup jaggery powder
- Cook the crumbled khoya and jaggery powder in a heavy bottom non-stick pot over medium heat until the jaggery is completely melted and blended with the jaggery mixture. This could take 5-6 minutes.
- Mix in the unsweetened cocoa powder.
- Cook for another minute or so before turning off the heat. Cooking it any longer will cause it to become stiff and chewy, making it difficult to shape.
- Place the mixture on a plate to cool until it is safe to handle.
- Divide the mixture into six equal balls, shape them into diyas, top with chopped pistachio, and serve.
This one is the all-time favourite snack for kids. It is easy to make and super yummy.
- 3 tsp any cooking oil
- Â¼ cup peanuts/groundnuts
- 2 tbsp roasted gram dalÂ
- Â Â Â¼ cup cashewsÂ
- Â Â Â 2 tbsp raisinsÂ
- Â Â Â few curry leaves
- Â¼ tsp turmericÂ
- 1 tsp Kashmiri red chilli powderÂ
- Â½ tsp chaat masala
- salt to taste
- 2 cups cornflakesÂ
- First, heat 3 tsp oil in a large Kadai.
- SautÃ©e Â¼ cup peanuts on low heat until it is crisp, and then remove them and keep it aside.
- Add 2 tbsp of roasted gramme dal, sautÃ© it for 30 seconds, take it out and keep it aside.
- Now fry Â¼ cup cashews, and sautÃ© it until it turns golden brown.
- Now add 2 tbsp raisins and a few curry leaves; sautÃ© it until the raisins puff up and the curry leaves become crisp.
- Now add Â¼ teaspoon turmeric, 1 teaspoon chilli powder, Â½ teaspoon chaat masala, and salt to taste; turn off the heat after sautÃ©ing on low.
- Now stir in 2 cups of ready-to-eat cornflakes. Deep fry in oil.
- Mix everything gently to avoid breaking up the cornflakes.
- Cornflakes chivda is ready. Trust us your kids are gonna love it.
This is a famous snack and the most delicious one. You canât just have one.
1 cup whole wheat flour (atta)
1 cup all-purpose flour (maida)
1 tsp carom seeds (ajwain)
1 tsp crushed black pepper â optional
1 tsp cumin seeds â optional
Â¼ tsp baking soda
2 tbsp oil or ghee
Â½ to Â¾ cup water or as needed
Â½ tsp salt or as required
oil for deep frying, as required
- Mix the whole wheat flour, all-purpose flour, baking soda, and salt in a bowl.
- Add the carom seeds, cumin seeds, and salt to a mixing bowl.Â
- Pour in the oil or ghee. Start kneading the dough by adding water in small amounts.
- The dough should be firm and tight rather than soft. Cover and set aside the dough for 30 minutes to rest.Â
- Cover the bowl with a lid or place a moist kitchen towel over the dough.
- Divide the dough into medium-sized balls. Roll them between your palms into a neat round ball. Place one of the balls on a lightly floured surface or rolling board.
- Roll into a disc or round with a rolling pin that is neither too thin nor too thick,Â
- Make any fun patterns on the rolled dough with a serrated knife or cookie cutter.
- Remove the patterns and fry them in hot oil till it turn crisp and golden brown.
- To remove excess oil, drain them on paper towels. Batch-fry the remaining namak pare. Once they are cool to room temperature.
These are some of the kid-friendly recipes for this Diwali. For more exciting recipes, stay tuned with Snackfax!