This Diwali, indulge in these traditional festival delights with your little ones

Diwali is more than just a ‘festival of lights’. It’s at the heart of a season of memories, warmth and the sweet aroma of homemade mithai wafting through every corner of the house. For generations, the joy of Diwali has begun in the kitchen with families gathered around the chulha to prepare delicious sweets and snacks - turning a simple culinary tradition into a timeless celebration of culture and heritage. However, in recent times, as store-bought gift hampers have become more common, the practice of tucking into homemade festival delights seems to be slowly fading away. 

If you look back, these customs were not just about preparing and consuming culinary delicacies during festivals. Making sweets at home allows parents to acquaint children with heirloom recipes, while also teaching them the value of patience, creativity and teamwork - by keeping the joy of Diwali alive in every bite. This ‘festival of lights’, try making these five traditional sweets at home with your little ones and create new memories together. 

Mysore Pak

A popular dessert in Karnataka, Mysore Pak is a delicious, melt-in-the-mouth sweet made with ghee, gram flour and sugar. Traditionally prepared in the state’s royal kitchens, Mysore Pak is now a festival favourite across India. With its iconic golden colour, rich aroma and smooth texture, Mysore Pak is also a popular choice for gifting and an unmissable treat during Deepavali.

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Adhirasam 

Adhirasam traces its origin to Tamil Nadu, while a variety of this dessert is known as Ariselu in Andhra Pradesh and Telangana. This traditional sweet holds a deep cultural and historical significance. Made using rice flour and jaggery, Adhirasam is a deep-fried sweet that comes in the shape of a disc. In most households, the labour-intensive method of preparing this dessert has been passed down through generations, and is a popular choice during festivals. 

Karanji
Popular in Maharashtra and Goa, Karanji is known as Gujiya in some other parts of the country. Its crispy and flaky outer layer is made from a dough of all-purpose flour, semolina and ghee. There are other varieties, in which a layered pastry is created by adding a paste of ghee and rice flour between sheets of dough. The traditional Maharashtrian filling, called saran, is a mixture of dry roasted coconut, poppy seeds, sugar, nuts and cardamom powder. For festivals, the sweet can also be made with fresh coconut, creating a softer texture but a shorter shelf life. 

Also read: Diwali 2025: Let this festival of lights be organic and eco-friendly for your kids  

Anarsa
Anarsa is a rice-based sweet that originates from Maharashtra. The dessert is made with rice flour, jaggery and sesame seeds. The name Anarsa is said to have come from the Sanskrit word Anarasha that roughly translates to ‘eternal’, maybe referring to its relatively longer shelf life. Also fondly prepared in Bihar during festivals, Anarsa has a unique texture that is crispy on the outside and soft on the inside. 

Besan Laddoo
One of India’s most beloved sweets, Besan Laddoo is made with gram flour, ghee, sugar, chopped nuts and a pinch of cardamom. Yet another melt-in-your-mouth Indian delight, Besan Laddoos are a must-have in every household during festivals. Making these delectable laddoos is often a family activity during festivals, symbolising shared joy, love and the warmth of celebrations at home.