No passport needed: Make a Diwali table with your local grocery run
Let’s eat!
It’s that time of the year again. The Festival of Lights, or Diwali as it is popularly known, is being celebrated on November 8 this year. Apart from the diyas (lamps), crackers, music and laughter, the best part of the festivities is the food. Now, hosting a Diwali gathering does not mean you need to be a professional chef or travel halfway across the world to find specialty ingredients. You can absolutely pull together an incredible spread using items from your local grocery store.
Before we get into the recipes, let’s talk about the absolute must-haves: friends, family and the patience to let things be a little imperfect. Diwali is all about sharing warmth, light, and food. It is a time for connection, and making these dishes together is a perfect way to celebrate. So what makes the perfect Diwali menu? A little bit of meetha (sweet) and a little bit of namkeen (savory).
Here are four popular Diwali sweets and savories that you can try and make to ring in the festive flavors. The first is the jalebi. Listen, if Jason Derulo can make jalebis, you can too. Second is the kaju katli. This diamond-shaped bite of cashew goodness is a Diwali classic. Third is the iconic aloo samosa. What’s better than spiced potatoes? Spiced potatoes enveloped in a warm hug by a crispy dough. And finally, the ultimate sharing plate – cornflakes chivda.
For some, the jalebi is the snack, for others, it’s the whole meal
This crispy, orange, syrup-soaked treat is best eaten warm and often even paired with ice-cream. Making jalebis might seem like an elaborate process, but set up an assembly line, and things fall into place like clockwork.
Ingredients: 1 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 cup plain yogurt, 1/2 cup warm water, 1/4 teaspoon baking powder, 1/4 teaspoon turmeric, and neutral oil for frying. For the syrup: 1 1/2 cups sugar, 3/4 cup water, 1/2 teaspoon cardamom, 1 teaspoon lemon juice, and saffron strands.
Method: Whisk the flour, cornstarch, yogurt, water, baking powder, and turmeric into a smooth batter. Let it rest for 30 minutes. Make the syrup by boiling the sugar, water, cardamom, lemon juice, and saffron for 8 to 10 minutes. Keep this warm. Heat 2 inches of oil to 350°F. Put the batter in a squeeze bottle or zip-top bag. Pipe spirals into the oil and fry until golden. Soak the hot jalebis in the syrup for 20 to 30 seconds.
Tips: You can avoid a long fermentation process. A sticky but still pourable syrup works well. A plastic squeeze bottle from the dollar store is ideal if you don’t have piping cloth. Don’t stress about the coils not looking perfect on your first couple of tries. It’s the flavor that matters most.
Make way for the king of diamonds – the kaju katli
Kaju katli is a smooth cashew fudge that is a classic Diwali staple. It looks fancy, but it only needs a handful of ingredients. A box of kaju katli also makes for an ideal Diwali gift.
Ingredients: 1 1/2 cups raw, unsalted cashews, 1/2 cup granulated sugar, 5 tablespoons water, 1 tablespoon ghee, 1/4 teaspoon ground cardamom, 1 tablespoon milk powder, edible silver leaf.
Method: Pulse the cashews in a blender until finely ground. Ensure they do not release oil. Be careful not to over-process them into a paste. Combine sugar and water in a nonstick pan over medium heat until the sugar dissolves. Lower the heat and add the cashew powder and cardamom. Stir constantly for 7 to 10 minutes until it forms a soft mass that pulls away from the pan. Stir in the ghee. Let it cool until you can touch it. Knead the mixture for 2 to 3 minutes until smooth. Roll it between two greased parchment sheets to 1/4 inch thickness. Cut into diamonds and add the silver leaf.
Tips: No ghee? Butter or neutral oil works. No food processor? A high-powered blender or even a clean coffee grinder in batches will do. It is important to note that kaju katli is a nut-based sweet. Ensure it is clearly labeled for guests with nut allergies. Coconut barfis make for a great alternative. Mix two cups of desiccated coconut, 3/4 cup condensed milk, 1 tablespoon ghee, and cardamom. Cook briefly, press into a pan, chill, and cut into squares.
When it doubt, grab a samosa
No Diwali table is complete without the iconic samosa. These crisp pastry pockets filled with spiced potatoes and peas guarantee comfort in just one bite.
Ingredients: 16 store-bought samosa pastry sheets or empanada discs, 3 boiled and diced Yukon Gold potatoes, 1 cup thawed frozen peas, 1 tablespoon oil, 1 teaspoon cumin seeds, 1 teaspoon grated ginger, 1 teaspoon garam masala, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, salt, 1 tablespoon lemon juice, chopped cilantro, and oil for frying.
Method: Heat oil in a skillet and toast cumin seeds. Add ginger, potatoes, peas, and spices. Cook for 5 minutes and mash slightly. Remove from heat and stir in the lemon juice and cilantro. Cool the filling. Cut pastry sheets into strips or use discs. Place a spoonful of filling on a pastry sheet, fold into a triangle, and seal with water. Fry at 350°F until golden. Serve with tamarind and mint chutneys.
Alternative methods: Bake at 400°F for 20 to 25 minutes, brushing with oil halfway through, or air-fry at 375°F for 12 to 15 minutes.
Tips: Use vegetable oil or butter if you’re out of ghee. Wonton wrappers or puff pastry work well enough too. Making samosas is best done in a group. Set up stations where one person fills, another folds, another fries. Serve the samosas piping hot with store-bought tamarind and mint chutneys.
You cannot go wrong with cornflakes chivda
Chivda is often made with poha (flattened rice) but cornflakes are an excellent crunchy alternative. A big bowl of this at the center of your table and you’re all set.
Ingredients: 4 cups plain, unsweetened cornflakes, 2 tablespoons oil, 1 teaspoon mustard seeds, 10 to 12 curry leaves, 2 sliced green chilies, 1/2 cup raw peanuts, 1/4 cup raisins, 1/4 cup roasted chana dal, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, 1 teaspoon chaat masala, 1 tablespoon sugar, salt, 1 tablespoon lemon juice.
Method: Toast the cornflakes until crisp. Heat oil and pop the mustard seeds. Add curry leaves, chilies, and peanuts until golden. Add raisins, chana dal and spices. Turn off the heat and toss in the cornflakes, chaat masala, sugar, salt, and lemon juice for that signature tangy finish. Cool before serving.
Tips: Omit peanuts and use roasted pumpkin or sunflower seeds instead. No curry leaves? Drop them. No chaat masala? Use a pinch of cumin, salt, and a squeeze of lemon.
And that’s your Diwali table!
These four classic dishes can be made with easily accessible ingredients from your regular grocery store or local Indian market. But that’s not all. No Indian food gathering is complete without a delicious drink. The most perfect accompaniment to your spread would be a pot of piping hot adrak chai (ginger tea) or a tall tumbler of chilled mango lassi.
Have a tip we should know? [email protected]
Follow The Mary Sue:
