Growing up in India, Diwali meant a month-long endeavor of extensive preparations of gift bags, fire crackers, special clothes and most importantly, mithai boxes, or sweet boxes — the tastiest part of the holiday.
Diwali is the story about the victory of dharma over adharma, or simply, the triumph of good over evil. In South Asian communities, mithai during Diwali goes beyond indulging in delectable treats — it acts as a gesture of unity, generosity and nobility. The concept of inviting friends and family to bond over delicious sweets and celebrate together embodies “Atithi Devo Bhava,” a Sanskrit phrase that means “a guest is a kin to god.” Eating sweets is our way of celebrating, inviting prosperity, triumph and joy.
Kheer
Dating back to the Indus Valley Civilization, kheer, which comes from the Sanskrit word for milk, is a creamy rice pudding typically made with basmati rice, milk and sugar. When I was a kid, I remember my grandmother spending hours over the stove making this delicious dessert, its flavors enhanced with saffron and cardamom. Every year, I look forward to enjoying two or three bowls of kheer which can be served hot or cold, depending on the season. On Diwali, the dish is often topped with a few pieces of almonds or pistachios to make the holiday feel special.
Jalebi
Crispy, thin swirly rings of chickpea flour and yogurt batter coated in sugar, jalebis are the quintessential Diwali sweet. Every year, my family and I would visit a small street vendor close to my house that made jalebis right then and there — fresh and piping hot. I would eagerly wait for the jalebi to be fried and soaked in the syrupy sugary liquid that would finally signal it was ready to be eaten. The best way to eat jalebi is when it is steaming hot, and with no napkins, to really enjoy every bit of the messy, delicious experience.
Ladoo
In my house, Diwali was never complete without ladoos — which my family members and I would fight over who got to eat the most of. There are a vast variety of ladoos, including rava, besan and moong daal ladoo, but I ate Motichoor ladoo. Originating in North India, this ladoo is made with chickpea flour and water, mixed to form a paste, then fried into small pearl globes, tossed in a saffron-infused sugar syrup and rolled together to form succulent marigold colored balls.
Mysore pak
Arguably one of the most unhealthy sweets, Mysore pak is an undeniably delicious Diwali dessert. Made with chickpea flour, sugar and an insane amount of ghee, or clarified butter, this dessert was originally found in royal cookbooks, making it perfect for an auspicious celebration like Diwali. As one of the hardest desserts to make, everyone has their own secrets and techniques for making Mysore pak. Due to the dish’s richness, Mysore pak was always made sparingly in my house — but when it was made, it would be quickly devoured within five minutes.
Contact Kyra Mehta at [email protected].