The festival of lights
Diwali, celebrated by Hindus, Sikhs and Jains across India and the diaspora, is a festival of lamps, family visits and, above all, sweets. Boxes of mithai are exchanged between neighbours, friends and colleagues, and homes keep trays of sweets and savoury snacks ready for visitors over several days. The festive meal itself is usually vegetarian.
Mithai to make at home
- No-fail starters: besan ladoo and shrikhand need little technique.
- Gift-box classics: kaju katli and barfi look beautiful cut into diamonds.
- For the confident: Mysore pak, rasgulla and jalebi.
Our beginner’s guide to Indian sweets explains sugar syrup stages and the one key skill for each.
Snacks for guests
Crunchy, savoury snacks balance all the sweetness: aloo bhujia, dhokla, khandvi, samosas and a plate of sev puri.
A make-ahead plan
- A week before: besan ladoo, nankhatai and aloo bhujia keep well in airtight tins.
- Three days before: kaju katli and Mysore pak.
- The day before: rasgulla, shrikhand and kheer, kept chilled.
- On the day: a festive dinner of paneer butter masala, dal makhani and bhature or puris, with thandai to drink.