Three Quick and Easy Last-Minute Diwali Recipes

This year, Diwali starts on Sunday, October 27th. To celebrate the festival of lights and all it’s flavors, we’re sharing three mouth-watering recipes we’re excited to get a taste of! Enjoy, and may you make delicious, delightful, and colorful memories during the festival of lights!

Jeera/Cumin Rice 


1 cup long grain basmati rice 

2 cups water (have extra handy for soaking)

2 tablespoon ghee  

1 inch cinnamon stick 

2 bay leaves

4–5 green cardamom  

1 teaspoon jeera  

1/2 teaspoon salt 

1/2 cup cashews   

2 tablespoons chopped coriander for topping 


Wash the basmati rice and soak it in water for 60 minutes. When you’re ready to cook, drain the water from the rice and set it aside. 

Heat the ghee in a pot and add your spices and cumin seeds. Once the cumin seeds start spluttering, add the cashews and drained rice. Sauté the rice for two minutes on a medium flame.

Next, add two cups of water and salt to the rice and mix well. Bring the rice to a boil and reduce the heat to a simmer. Cover and cook for five to six minutes, or until all the water has evaporated and the rice is fully cooked.

Top with chopped coriander and serve hot. Add fresh green peas for garnishing. If you’re not eating the rice immediately, be sure to cover it to seal in the warmth and freshness.



 ¼ cup sugar 

 ¼ cup water 

 1 cup plain flour  

 1 tsp semolina  

 ¼ tsp cardamom powder  

 2 tbsp ghee/unsalted melted butter 

½ tsp salt 

Vegetable oil for deep frying 


In a large mixing bowl, dissolve ¼ cup sugar in ¼ cup water. Add in one cup plain flour, one teaspoon semolina, ¼ teaspoon cardamom powder, two tablespoons ghee, and ½ teaspoon salt. 

Combine well and knead to smooth and soften the dough. Make sure to roll it slightly thick, similar to roti. Then, cut it into a diamond shape to the size of your choice. 

Next, deep fry the dough in hot oil or bake at 350° F for 15-20 minutes. Stir occasionally while keeping the heat on medium. Fry until the sweet shankarpali turns crisp and golden. 

Drain over a kitchen towel and serve. Store sweet shankarpali in an airtight container once cooled completely. 

Badam Halwa


1 cup almonds/badam 

¾ cup sugar 

¾ cup Milk 

2 tbsp saffron milk (5-10 strands of saffron soaked in 2 tablespoons of milk) 

3-4 tablespoon ghee 

Pinch of cardamom powder (optional) 


Soak one cup of almonds in hot water for 30 minutes. Peel the soaked almond skin and blend it to a coarse paste by adding the ¾ cup of milk.

Next, transfer the almond paste into a sauce pan. Add two tablespoons of ghee and sauté for two minutes on medium heat. Add ¾ cup of sugar and sauté continuously until it’s dissolved. Then, add two tablespoons of saffron milk and two tablespoons of ghee. Stir for 15-20 minutes on medium heat until the mixture thickens. 

Lastly, add a pinch of cardamom powder. Serve warm at room temperature, garnished with thin almond silver.

What are you favorite Diwali dishes? Leave a comment below and don’t forget to visit our Diwali collection for festive treasures your loved ones will cherish!

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