Soft, chewy coconut balls bound in melted jaggery, the kind of ladoo every Diwali tin seems to have room for.
Gur Shakkarpara (Jaggery Shakkarpara)
Crisp diamond-cut bites of dough, fried golden and coated in jaggery for a darker, caramel-like twist on the Diwali classic.
Kerala Unniyappam
Small, round, crisp-edged rice and banana dumplings sweetened with jaggery and cooked in coconut oil in a paniyaram pan.
Gur ke Gulgule
Fluffy, rustic sweet fritters made from a simple atta and jaggery batter, a fixture at Dussehra and Navratri offerings.
Roasted Poha Chivda
A crunchy, sweet-salty mix of thin poha, peanuts and curry leaves, the savoury balance to every Diwali faral plate.
Peanut Gur Chikki
Glassy, snap-crisp jaggery brittle loaded with roasted peanuts, made with just a few pantry ingredients.
Pahadi Aloo ke Gutke
Uttarakhand’s spicy, mustard-oil-tempered baby potatoes, punchy with jakhiya or cumin and finished with pink salt.
Kerala Cabbage Thoran
Finely shredded cabbage stir-fried with crushed coconut, curry leaves and mustard seeds in coconut oil, a ten-minute Kerala staple.
Gujarati Khatti Meethi Dal
A thin, tangy-sweet toor dal balanced with kokum and jaggery and tempered in groundnut oil, just like a Gujarati thali.
Achari Bhindi
Crisp okra cooked with pickling spices in mustard oil for that tangy, achaar-style punch without opening a pickle jar.
