The Best 5 Diwali Sweets| Life is too short to skip these

Indians are known for their unique taste and experimental behavior when it comes to food. And while in the case of sweets, there are a variety of flavors and choices, which are impossible to share through the article. Here are 5 must-try sweets for this Diwali. Try to enjoy their heavenly taste. Diwali, an Indian festival of lights, usually lasts five days. Diwali symbolizes the spiritual victory of light over darkness, good over evil, and wisdom over ignorance. The millennium-old tradition of considering sweets as offerings to the gods. In the joy of celebrating the festival (any kind of festival) go ahead to greet the society, family, and friends with a small gesture of sweets.


Top 5 Diwali Sweets

  • Kaju katli: These are known as Kaju Barfi, an Indian sweet. This “Kaju” is actually cashew. These are usually made by condensing milk with sugar and other ingredients. It is an Indian sweet fudge, which is thin and very smooth on the ground and melts in the mouth spreading the benevolence of cashews.
  • Jalebi: This is a sweet bite across different parts of Asia. This Indian and Arabic sweet is made with deep-frying flour (plain flour or all-purpose flour) in the form of spiral, which is soaked in sugar syrup. This dessert can be served hot or cold. They have a slightly chewy texture with a descriptive sugary outer covering. Jalebi is eaten with curd or rabri along with other flavors like kewra (a type of fragrant water).
  • Besan Laddu (or laddoo): These are sphere-shaped sweet that originates from the Indian subcontinent. This popular Indian sweet dish made of besan (chickpea flour or gram flour), sugar, and ghee. These delightful balls of long shelf life are frequently served in festivals, family ceremonies, and religious occasions in India.
  • Gulab Jamun: These are milk-based sweet which is popularly used in different parts of Asia. This brightly stirred menu is prepared from milk-substances (known as khoya) and then after shaping their small balls, they are deep-fried in oil or ghee (clarified butter). To finish the process, those golden-brown fried balls are soaked in green cardamom and rose water, kewra or saffron-flavored light sugar syrup.
  • Rosogolla: With countless controversies over its origin, this melt-in-mouth sweet is a very popular sweet in India. West Bengal is given the GI tag for its soft and spongy ball-shaped sweet, while Odisha is believed to be an origin of Pahala rasagola. Rosogolla is prepared from dumplings of chhena (an Indian cottage cheese) and dipped into a light sugar syrup.

Happy festive. Let’s be honest to curve into all these.

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