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.
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.
