4 Diwali Special Sweet and Snacks Recipes | Diwali Sweets Recipes at Home | Diwali Mithai Recipes

4 Diwali Special Sweet and Snacks Recipes | Diwali Sweets Recipes at Home | Diwali Mithai Recipes

#easydiwalisweetsandsnacksrecipes #uniquediwalisweets #diwalisweetrecipesathome #diwalimithairecipes #sweetrecipes #snacks #karaboondi #mysorepak #gheemysorepak #besanladoo #homecooking

Promo – 00:00
Kara Boondi – 00:22
Mysore Pak – 05:23
Bhakarwadi – 11:09
Besan ladoo – 16:04

To Make Boondi

Gram / Besan Flour – 2 Cups
Rice Flour – 1/4 Cup
Hot Oil
Oil For Deep Frying


1. Take besan, rice flour and salt in a large bowl. Mix well.
2. Add hot oil and mix again.
3. Gradually add water and mix the batter until it is smooth and lump-free with desired consistency.
4. Heat oil for deep frying in a kadai.
5. Pour the batter on a boondi spatula and hold it above the kadai.
6. Gently stir the batter using another ladle so the batter get dropped into the kadai the shape of small balls.
7. Fry this boondi until golden brown colour and keep them aside.
8. Place the boondi on kitchen paper towels so they absorb the excess oil.

To Make Kara Boondi

Cashew Nuts
Garlic Cloves ( Optional )
Curry Leaves
Chilli Powder – 1 Tsp
Salt – 1/2 Tsp
Cumin Powder – 1/2 Tsp

Preparation Time: 5 mins
Cooking Time: 5 mins
Servings: –


1. Roast cashewnuts in some ghee until they turn golden brown in colour. Keep them aside.
2. Roast peanuts in ghee until they turn dark brown. Keep them aside.
3. Roast a few garlic cloves (about 4-5) in ghee and keep them aside.
4. Roast a few curry leaves in ghee and keep them aside.
5. Take the fried boondi in a large bow.
6. To this, add roasted cashews, peanuts, garlic, curry leaves, chili powder, salt and cumin powder.
7. Mix well until the boondi is well coated with spice powders.
8. Cool down the Kaara boondi completely and then transfer to an air-tight jar for better storage upto 2-3 days.

Ghee Mysore Pak

To Make Ghee Mysore Pak

Gram / Besan Flour – 1 Cup ( 250 Ml )
Ghee – 150 Ml
Water – 1/4 Cup
Sugar – 1 Cup ( 250 Ml )


1. Roast gram flour in a pan on medium flame for 10 mins to make sure there’s no raw smell.
2. Seive the roasted flour into a large bowl and keep it aside.
3. Heat ghee in a tempering pan and transfer half of the melted ghee to the flour bowl once it cools down.
4. Mix it well until the flour mixture becomes smooth and lump-free.
5. Apply ghee to all sides of a tin and keep it aside.
6. Pour water in a pan and add sugar to it. Let the sugar dissolve.
7. Transfer flour and ghee mixture to the sugar syrup and mix.
8. Gradually add ghee and keep mixing it.
9. Cook for 10 mins on low flame and add the remaining ghee. Cook until it becomes a thick mass.
10. Mix well and transfer it to the tin greased with ghee.
11. Spread it evely and apply ghee on the top.
12. Set it for 2 hours, remove from the tin and cut into small pieces with desired shape.
13. Traditional soft Mysore Pak is ready to be served.



Sweet Tamarind Chutney
Oil For Deep Frying 

To Make A Dough
Maida – 1 Cup
Besan – 2 Tbsp
Salt – 1/2 Tsp
Hot Oil – 2 Tbsp

To Make Masala Powder
Coriander Seeds – 1 Tbsp
Cumin Seeds – 1 Tsp
Fennel Seeds – 1 Tsp
White Sesame Seeds – 1 Tbsp
Poppy Seeds – 1/2 Tbsp
Desiccated Coconut – 1/2 Cup
Garam Masala – 1/2 Tsp
Kashmiri Chili Powder – 1 Tsp
Salt – 1/2 Tsp
Sugar – 1/2 Tsp


In a large bowl, add maida, gram flour, salt, and hot oil and mix well. Mix till you get a crumb like texture
Add water gradually and knead it to a dough
Let the dough rest for 15 mins
To make the filling, heat a pan and add coriander seeds, cumin seeds, fennel seeds and dry roast them for a 2-3 mins
Add poppy seeds, sesame seeds, dry coconut, and roast again for a couple of minutes
Let the ingredients cool down
Transfer it to a mixer jar, add red chili powder, garam masala, salt, sugar and grind it to a fine powder
Take the dough and divide the dough into 2 or 3 portions
Roll out the dough to a medium thickness round disc
Spread the tamarind chutney all over the disc evenly
Spread the masala powder fully on top of it
Roll the disc tightly
Seal the edges (you can also cut them off)
Cut the Bhakarwadi to 1/2 inch sized pieces
Press each bhakarwadi slightly to seal the masala
Heat some oil for deep frying
Add the bhakarwadis into the hot oil and fry them on low flame till they golden brown in color
The Bhakarwadi is now ready. Let them cool to room temperature and store them in an air-tight container.

Besan Ladoo


Besan/gram Flour – 2 Cups
Powdered Sugar – 1 1/2 Cups
Cardamom Seeds
Cashew Nuts

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