The mithai tray Boxes of sweets carried from door to door — milk-fudge barfi, syrup-soaked jalebi and gulab jamun — so the festival of lights is also a festival of sharing.
- The tradition
- The festival of lights marks the triumph of light over darkness and the return of Rama to Ayodhya; the lamps guide prosperity, in the form of the goddess Lakshmi, into the home.
- Customs & rituals
- Rows of clay diyas and strings of lights outline every roofline; rangoli is drawn at the threshold, Lakshmi puja is performed at dusk, and the night ends with fireworks and exchanged sweets.
- What people wear
- Brand-new finery in jewel tones — silk saris, sherwanis and lehengas — with gold jewellery for the evening puja.
On the table
5 recipes to cook for Diwali.
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North India / pan-Indian · Indian
Gulab Jamun (Milk Dumplings in Rose-Cardamom Syrup)
The king of Indian sweets: soft khoya dumplings fried to deep gold and soaked in warm rose-and-cardamom syrup until they swell, juicy and melting. The dessert no Diwali or wedding is complete without.
North India / pan-Indian · Indian
Kaju Katli (Cashew Fudge Diamonds)
The elegant, melt-in-the-mouth cashew fudge of Diwali: just cashews and sugar cooked into a smooth dough, rolled thin, and cut into the signature silver-leafed diamonds. Four ingredients, endless festive prestige.
North India / pan-Indian (and across West and South Asia) · Indian
Jalebi (Crisp Syrup-Soaked Spirals)
India's festive sweet: fermented batter piped into spirals, fried crisp, and soaked in saffron syrup. Crunchy outside, juicy inside, and best eaten hot.
Punjab / North India · Indian
Gajar ka Halwa (Carrot Halwa)
North India's beloved winter dessert: grated carrots slow-cooked in milk and ghee until jammy and rich, studded with nuts and scented with cardamom.
North India / pan-Indian street food · Indian
Samosa (Punjabi Aloo Samosa)
India's most famous snack: a crisp, flaky pastry triangle stuffed with spiced potatoes and peas. Made from scratch, with the secret of a low-and-slow fry for that signature blistered crust.