Diwali Sweets Across India: A Visual Mithai Guide

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IMAGE GUIDE

Featured collage sweets

Sweet names shown in this image

Kaju Katli
Besan Ladoo
Gulab Jamun
Jalebi
Rasgulla
Rasmalai
Malpua
Balushahi
Sweet Boondi
Ghevar
Kalakand
Carrot Halwa
Moong Dal Halwa
Mysore Pak
Nariyal Ladoo
Gujiya

Kaju Katli

Kaju Katli is a smooth cashew fudge rolled and cut into diamond shapes, often finished with edible silver leaf. It is one of the most gifted sweets during Diwali.

Besan Ladoo

Besan Ladoo is made by patiently roasting gram flour in ghee until nutty and aromatic, then binding it with sugar. It is among the most beloved homemade Diwali sweets.

Gulab Jamun

Gulab Jamun is made by frying khoya or milk-solid dough balls and soaking them in cardamom-scented sugar syrup. The result is a tender, syrupy sweet that appears on nearly every Diwali table.

Jalebi

Jalebi is a traditional Indian festive sweet enjoyed during Diwali. It adds regional character and variety to a mithai spread.

Rasgulla

Rasgulla is a soft Bengali chhena sweet simmered in light sugar syrup until it becomes juicy and springy. Its clean milky flavor makes it one of the most recognizable sweets for festive platters.

Rasmalai

Rasmalai pairs soft flattened chhena discs with chilled or lightly warm saffron-cardamom milk. It is creamy, fragrant, and elegant, making it a favorite dessert for guests.

Malpua

Malpua is a fried pancake-style sweet soaked lightly in syrup and often paired with rabri. Its soft center and crisp edges make it a celebration favorite.

Balushahi

Balushahi is a flaky doughnut-like sweet with a tender layered interior and glazed exterior. It is rich without being syrup-heavy and is a classic festive mithai.

Sweet Boondi

Sweet Boondi is made from tiny fried gram flour droplets coated in syrup. It may be served loose or formed into laddoos.

Ghevar

Ghevar is a disc-shaped Rajasthani sweet with a honeycomb texture, traditionally linked with monsoon and festive celebrations. It readily absorbs rabri or syrup and looks spectacular on a platter.

Kalakand

Kalakand is a moist milk cake made from reduced milk solids with a soft grainy texture. It is a common festival sweet that balances richness with a light bite.

Carrot Halwa

Carrot Halwa is a slow-cooked dessert made from grated carrots, milk, sugar, and ghee. It is warm, colorful, and comforting.

Moong Dal Halwa

Moong Dal Halwa is a rich festive halwa made by slowly roasting ground moong dal in ghee, then finishing it with milk and sugar for a warm, indulgent dessert.

Mysore Pak

Mysore Pak is a famous South Indian sweet made from gram flour, sugar, and plenty of ghee, yielding a rich crumbly or porous texture. It is one of the most iconic festival sweets from the south.

Nariyal Ladoo

Nariyal Ladoo is a coconut-based laddoo with a fragrant, soft texture. It is a reliable favorite for festive sweet trays.

Gujiya

Gujiya is a crescent-shaped fried pastry filled with sweet khoya, coconut, and nuts. It is especially famous during festivals and works well in large sharing platters.

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