Diwali Sweets Recipes 2026: 15 Traditional Indian Sweets to Prepare at Home for Diwali 2026, Easy Homemade Mithai Recipes Everyone Will Love

Diwali Sweets Recipes 2026: Diwali celebrations in India feel incomplete without homemade mithai, festive flavours and beautifully arranged sweet platters. From rich ghee-based ladoos to soft milk desserts and crispy sugar-coated delicacies, traditional Indian sweets bring families together during the festival of lights while ordering sweets from shops is convenient, preparing them at home allows families to customise ingredients, sweetness and flavours. 

There are plenty of options to explore, whether you have 20 minutes or an hour to spend in the kitchen. Here are 15 traditional Indian sweets worth preparing for Diwali 2026, featuring favourites from different parts of the country.

1. Kaju Katli

A Diwali favourite, kaju katli is a diamond-shaped sweet prepared using cashews and sugar. Its smooth texture and delicate nutty flavour make it perfect for festive gifting. A little cardamom can add extra aroma.

You Might Be Interested In

Ingredients:

• 2 cups cashews
• ¾ cup sugar
• ½ cup water
• ½ teaspoon cardamom powder
• 1 teaspoon ghee
• Silver leaf (optional)

Steps to make:

1. Grind cashews into a fine powder without releasing their oil.
2. Heat sugar and water in a non-stick pan until the sugar dissolves.
3. Add cashew powder and stir continuously over low heat.
4. Cook until the mixture thickens and starts leaving the sides of the pan.
5. Add cardamom powder and ghee, then mix well.
6. Transfer the mixture onto a greased surface and allow it to cool slightly.
7. Knead gently, roll into a thin sheet and cut into diamond shapes.
8. Decorate with silver leaf and let the pieces set before serving.

2. Besan Ladoo

Made with roasted gram flour, ghee and powdered sugar, besan ladoos are known for their rich aroma. Slowly roasting the flour is the secret to achieving their traditional flavour.

Ingredients:

• 2 cups gram flour (besan)
• ½ cup ghee
• ¾ cup powdered sugar
• ½ teaspoon cardamom powder
• 2 tablespoons chopped almonds and pistachios

Steps to make:

1. Heat ghee in a heavy-bottomed pan over low heat.
2. Add besan and roast for 15–20 minutes, stirring continuously.
3. Cook until the flour turns golden and releases a nutty aroma.
4. Turn off the heat and allow the mixture to become warm.
5. Add powdered sugar, cardamom and chopped nuts.
6. Mix everything until well combined.
7. Take small portions and roll them between your palms into round ladoos.
8. Garnish with chopped pistachios and allow them to set.

3. Gujiya

This crispy, crescent-shaped delicacy features a sweet filling of khoya, coconut, nuts and cardamom. Popular in North India, gujiya makes a wonderful addition to Diwali celebrations.

Ingredients:

• 2 cups all-purpose flour (maida)
• 4 tablespoons ghee
• ½ cup water
• 1 cup grated khoya
• ¼ cup powdered sugar
• 2 tablespoons chopped almonds and cashews
• 1 tablespoon raisins
• ½ teaspoon cardamom powder
• Oil or ghee for frying

Steps to make:

1. Mix flour and ghee in a bowl until the mixture resembles breadcrumbs.
2. Gradually add water and knead into a firm dough.
3. Cover and rest the dough for 20 minutes.
4. Roast khoya in a pan until lightly golden and allow it to cool.
5. Add powdered sugar, nuts, raisins and cardamom.
6. Divide the dough into small balls and roll each into a circle.
7. Place the filling in the centre, fold into a semicircle and seal the edges.
8. Deep-fry the gujiyas on medium-low heat until golden and crispy. 
9. Cool slightly before serving.

4. Gulab Jamun

Soft, golden gulab jamuns soaked in fragrant sugar syrup are difficult to resist. Prepare them using khoya or milk powder and serve warm for a delicious festive dessert.

Ingredients:

• 1 cup milk powder
• ¼ cup all-purpose flour
• 2 tablespoons ghee
• ¼ cup milk (approximately)
• ¼ teaspoon baking soda
• Oil or ghee for frying

For sugar syrup:

• 1½ cups sugar
• 1½ cups water
• 3 cardamom pods
• A few drops of rose water

Steps to make:

1. Combine milk powder, flour and baking soda in a bowl.
2. Add ghee and gradually mix in milk to form a soft dough.
3. Shape the dough into small, smooth balls without cracks.
4. Heat sugar and water with cardamom to prepare a light syrup.
5. Add rose water and keep the syrup warm.
6. Deep-fry the balls on low heat until evenly golden brown.
7. Remove and immediately transfer them into warm sugar syrup.
8. Allow them to soak for at least 1–2 hours before serving.

5. Rasgulla

Originating from the eastern Indian sweet-making tradition, rasgullas are prepared using fresh chhena. These soft, spongy balls are cooked in light sugar syrup and taste especially refreshing when chilled.

Ingredients:

• 1 litre full-fat milk
• 2 tablespoons lemon juice
• 1½ cups sugar
• 5 cups water
• 2 cardamom pods

Steps to make:

1. Boil milk in a heavy-bottomed pan.
2. Reduce the heat and gradually add diluted lemon juice until the milk curdles.
3. Strain the chhena through a muslin cloth and rinse with cold water.
4. Hang the cloth for approximately 30 minutes to remove excess water.
5. Knead the chhena until smooth and soft.
6. Divide into small portions and roll into crack-free balls.
7. Boil sugar and water in a wide pan.
8. Add the balls, cover and cook for approximately 15–18 minutes.
9. Allow them to cool in the syrup before serving.

6. Rasmalai

Rasmalai combines soft chhena patties with creamy, saffron-infused milk. Garnish with chopped pistachios and almonds for an elegant dessert.

Ingredients:

• 1 litre full-fat milk
• 2 tablespoons lemon juice
• ½ cup sugar
• 4 cups water
• 1 cup sugar for syrup
• ¼ teaspoon saffron strands
• ¼ teaspoon cardamom powder
• 2 tablespoons chopped pistachios and almonds

Steps to make: