7 Diwali Recipes you Must Try!

South Indian special recipes!


This popular sweet dish from Andhra Pradesh is also known as Puran Poli in Maharashtra


Bengal gram dal – 1 cup

Sugar – 1 cup

All purpose flour – 1 ¼ cup

Cardamom powder – ½ tsp

Ghee – 1 tbsp

Salt – a pinch

Oil _ 4 tbsp


  • Wash and soak the Bengal gram dal in water for an hour. Drain and add a cup of fresh water. Pressure cook the dal till it is well cooked. Grind to a fine paste.
  • Heat a pan, add the ground dal paste and sugar and cook on low flame, stirring occasionally, till they blend and form a thick, dry paste.
  • Keeping the pan on lo flame, add cardamom powder and salt and combine. Remove from heat and leave it to cool.
  •  Prepare small lemon sized balls of the dal mix for stuffing. Keep aside.
  • In a clean bowl, combine flour, salt, oil and enough water to make very soft and sticky dough (softer than puri dough). Knead well and keep aside for one or two hours.
  • Grease your hand with oil and take a small portion of the dough and flatten it into a 2″ disc. Place a ball of the stuffing in the centre and draw the edges of the dough from all sides to cover the stuffing completely.
  • Take a plastic sheet or a plantain leaf and gently flatten each ball carefully with your fingers to form a puri sized bobbatlu/poli.
  • Heat a tawa and fry it on low flame such that it is roasted on both sides till brown spots appear, like rotis. Smear ghee over the bobbatu while frying.
  • Serve hot. Store them in an airtight container.


Soak in the mood of Diwali with this quintessential sweet dish


Bengal gram – 150 grams

Coconut – 100 grams

Jaggery – 150 grams

Cardamom powder – 1 tsp

Pinch of salt

Maida powder – 200 grams

Oil to fry


  • Boil the Bengal gram till it becomes soft. Strain it.
  • Grate the coconut and grind it along with the Bengal gram in the mixer. Grind till the mixture is slightly coarse.
  • Boil the jaggery and as soon as it melts add to the above mixture.
  • After stirring for a while, add cardamom powder, pinch of salt and keep aside.
  • Make even-sized balls with the dough. Soak the maida powder in water to make it into a semi-solid paste. Soak the jaggery balls in the maida powder mixture and fry in boiling oil.
  • Remove from oil and serve hot.

Rava Ladoo

These delicious ladoos are easy to make and also have a long shelf life


Semolina- 500 gm

Sugar- 400 gm

Cashew nuts – 10

Ghee – 6 tbsp

Pinch of salt


  • Fry the semolina in 1 tbsp ghee till it becomes soft. Keep aside.
  • Grind the sugar in the mixer and add it to the semolina with a pinch of salt.
  • Finely chop the cashew nuts and fry it in 1 tbsp ghee.
  • Add the chopped cashew nuts to the semolina-sugar mixture.
  • Take the remaining ghee and heat in the pan very lightly. When it starts fuming, add it gradually to the semolina mixture and make ladoos.
  • Keep adding small quantities of ghee to the mixture to make more ladoos.

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