Diwali 2025: 15 Last-Minute Diwali Recipes That Taste Like You Spent Hours In The Kitchen

Diwali mornings don’t sneak up on you; they hit like a drumbeat. Incense curls through the air, rangoli powders leave a rainbow trail across the floor, and somewhere in the kitchen, a pressure cooker hisses like it’s auditioning for a movie. Between last-minute Diwali recipes, wiping smudges off the windows, and dodging a million WhatsApp forwards from well-meaning relatives, who has time to spend hours coaxing sweets into perfection? This is where these last-minute delicious Diwali recipes come in handy.

Last-Minute Diwali Recipes That Are Every Foodie’s Dream

Last-minute Diwali recipes truly save the day. They’re tiny miracles that deliver full-on tradition in record time. Picture this: besan ladoos that turn golden in 20 minutes, jaggery-coconut barfis that practically dissolve the second they hit your tongue, and peanuts sizzling with spices while you string fairy lights across the hall. Guests show up early? Craving strikes at 9 p.m.?

These last-minute Diwali recipes make your festive table sparkle without turning your kitchen into a battlefield.

Also Read: Celebrate Diwali 35,000-Ft High With Akasa Air’s Festive Menu Of Mini Paranthas, Paneer Jalebi & More

1. Anjeer Dry Fruit Barfi By Novotel Imagicaa Khopoli

Ingredients:

• 250 g dried figs
• 200 g dates
• 50 g each: almonds, cashews, pistachios, walnuts
• 25 g desiccated coconut
• 2 tbsp ghee
• ½ tsp cardamom powder
• Poppy seeds for garnish

Method:

1. Soak and blend figs until they turn smooth.
2. Cook the fig-date paste with ghee.
3. Roast the nuts and fold them in along with the coconut and cardamom powder.
4. Press the mixture into a greased tray.
5. Garnish with seeds and allow it to set.

2. Raw Turmeric Gujiya By Executive Chef Roshan Tadadikar, Novotel Mumbai International Airport 

Ingredients:

Dough:

• 2 cups refined flour
• 2 tbsp ghee
• Pinch of salt

Stuffing:

• ½ cup grated raw turmeric
• ½ cup grated coconut
• ¼ cup khoya
• ¼ cup jaggery or powdered sugar
• 2 tbsp ghee
• 1 tbsp raisins
• 1 tbsp chopped cashews
• ½ tsp cardamom powder
• Pinch of black pepper
• Ghee or oil for deep-frying

Method:

1. Make a firm dough and let it rest.
2. Sauté turmeric, coconut, nuts, jaggery, and khoya until the mixture starts to smell fragrant.
3. Shape the gujiyas, fill with stuffing, and then proceed to seal the edges.
4. Deep-fry until they get a golden-brown hue.

3.  Malai Gulla By Pullman New Delhi Aerocity 

Ingredients:

• 7 L full-cream milk (for chhena)
• 300 ml vinegar
• 10 g reetha
• 2 L mineral water
• 5 kg sugar
• 5 L full-cream milk (malai)
• 2 g green cardamom
• 5 g saffron
• 10 g pistachios (garnish)
• 5 ml rose water

Method:

1. Curdle milk with vinegar and strain to make chhena.
2. Knead chhena smooth and shape into balls.
3. Boil the balls in sugar syrup until they double in size.
4. Prepare thickened saffron milk (malai) and immerse the gulla.
5. Garnish with pistachios and chill before serving.

4.  Paneer Chukundar By Novotel Jaipur Convention Centre

Ingredients:

• Soft paneer, gently kneaded
• Mawa (for stuffing)
• Tender beetroot, cooked
• Spice blend of choice
• Ghee or oil for cooking

Method:

1. Stuff paneer with mawa and beetroot.
2. Shape into kababs and season with spices.
3. Cook on medium heat until they turn slightly golden.

5. Kesari Shrikhand By Maharaj Bhawar Singh, Corporate Chef At Khandani Rajdhani

Ingredients:

• Large pinch saffron (kesar)
• 1 kg yoghurt
• 1/3 cup sugar substitute (sucralose)
• 2 tbsp warm milk
• Pinch nutmeg powder
• ¼ tsp green cardamom powder
• 5–6 almonds, blanched and sliced
• 8–10 pistachios, blanched and sliced

Method:

1. Tie the yoghurt in muslin and hang overnight in the fridge to drain.
2. Transfer drained yoghurt to a bowl and mix with sugar substitute.
3. Soak saffron in warm milk, cool, and add to the yoghurt mixture.
4. Mix in nutmeg and cardamom powders.
5. Let it chill and then proceed to garnish with almonds and pistachios before serving.

Also Read: Diwali On A Karnataka Plate: 6 Traditional Sweets And Snacks You Can’t Miss

6. Khajoor Ni Pattice By Maharaj Bhawar Singh, Corporate Chef At Khandani Rajdhani

Ingredients:

Covering:

• Boiled aloo, 500 g
• Ararot, 20 g
• Green chilli, 20 g
• Salt, to taste

Stuffing Masala:

• Chopped khajoor, 100 g
• Chopped cashews, 20 g
• Chopped kismis, 10 g
• Fresh pomegranate seeds, 10 g
• Elaichi powder, ½ tsp
• Ghee, 10 g
• Mawa, 20 g

Method:

1. Mix boiled aloo with ararot, green chilli, and salt; set it aside.
2. Cook stuffing masala ingredients on a low flame, and let it cool.
3. Fill the aloo mixture with stuffing.
4. Deep-fry stuffed pattice until they turn almost golden-brown.
5. Drain and serve with green mint chutney.

7. Mirchi Vada Chaat By Maharaj Bhawar Singh, Corporate Chef At Khandani Rajdhani

Ingredients:

• 6 Bhavnagri chillies, slit and deseeded
• Oil, for frying

Stuffing Masala:

• 1 cup boiled and mashed potatoes
• ¾ tsp red chili powder
• ½ tsp coriander powder
• ½ tsp roasted cumin powder
• ½ tsp garam masala powder
• Salt, to taste

Batter:

• 1 cup gram flour
• ¼ tsp turmeric powder
• ¼ tsp fruit salt
• ¼ tsp ajwain
• ¼ tsp chaat masala
• Water, as needed

Method:

1. Mix spices with mashed potatoes and set aside.
2. Fill chillies with the potato mixture.
3. Prepare a smooth gram flour batter and dip stuffed chillies.
4. Deep-fry until they are nice and glossy. (Make sure they turn a little golden-brown)
5. Sprinkle chaat masala, chutneys, curd, and red chilli powder; serve warm afterwards.

Also Read: From Jalebi To Rasgulla, Which Desi Mithai Is The Healthiest This Diwali? Nutritionist Rates Indian Sweets

8. Shakarpara By Maharaj Bhawar Singh, Corporate Chef At Khandani Rajdhani

Ingredients:

• ½ cup all-purpose flour
• Pinch powdered saffron
• ¼ tsp ghee
• Dash powdered green cardamom
• 125 ml refined oil
• ¼ cup water
• ½ cup sugar

Method:

1. Knead flour, ghee, and water into a thick dough.
2. Roll into pooris and cut into desired shapes.
3. Deep-fry until they turn slightly golden.
4. Prepare sugar syrup with saffron; coat fried pieces.
5. Sprinkle cardamom powder and let it cool.

10. Karanji By Maharaj Bhawar Singh, Corporate Chef At Khandani Rajdhani

Ingredients:

• 1 cup crumbled mawa (khoya)
• 1 cup plain flour (maida)
• 1 tbsp melted ghee
• Pinch salt
• 2 tbsp raisins
• 2 tbsp almond slivers
• 2 tbsp pistachio slivers
• 2 tbsp sugar
• 1 tsp cardamom powder
• A few saffron strands
• Ghee, for deep-frying

Method:

1. Mix flour, ghee, and salt; knead into firm dough; rest 10 mins.
2. Mix mawa, raisins, almonds, pistachios, sugar, cardamom, and saffron for stuffing.
3. Divide the dough and stuffing into 12 portions each.
4. Roll dough into 3” circles, fill with stuffing, fold into a semi-circle, and then pleat edges.
5. Deep-fry in medium flame ghee until they turn golden.
6. Drain and serve immediately or store in an airtight container.

10. Til Gul By Rujuta Diwekar On Audible

Ingredients:

• 150 g sesame seeds
• 2 tbsp peanuts
• 30 g grated dry coconut
• 120 g jaggery
• 1 pinch nutmeg powder
• 1 tbsp ghee

Method:

1. Roast sesame seeds in a shallow pan until they crackle; scoop them into a bowl immediately.
2. Roast peanuts until they turn golden, crush coarsely, and set aside.
3. Roast the grated coconut until it turns lightly pink; transfer to a separate bowl to avoid burning.
4. Combine sesame seeds, crushed peanuts, coconut, and nutmeg in a large mixing bowl.
5. Heat ghee in the pan, add jaggery, and cook it into a syrup.
6. Stir the syrup into the dry mixture and mix until it is well-coated.
7. Grease palms lightly with ½ tbsp ghee and shape into medium-sized balls.
8. Serve warm or store in an airtight container.

Also Read: 24 Best Diwali Menus Across India Featuring Sweets, Savouries And Handcrafted Cocktails

11. Ragi Kheer By Rujuta Diwekar On Audible

Ingredients:

• 120 g ragi flour
• 130 g jaggery
• 1 cup milk
• 1 cup water
• Pinch salt
• Pinch nutmeg powder (optional)
• 50 g dry fruits (optional)

Method:

1. Mix ragi flour with ¾ cup water until smooth and lump-free.
2. Heat ¼ cup of water in a pan; gradually add the ragi mixture, stirring continuously.
3. Cook until the mixture thickens; add jaggery and stir occasionally until bubbling.
4. Pour in milk, add salt and nutmeg powder; mix thoroughly.
5. Fold in dry fruits gently if using.
6. Heat until just simmering, remove from heat, and serve warm or chilled.

12. Aliv Laddoo By Rujuta Diwekar On Audible

Ingredients:

• 75 g aliv (garden cress seeds)
• 2/3 cup coconut water
• 2/3 cup milk
• 1 cup freshly grated coconut
• 50 g jaggery
• ½ tbsp ghee
• 1 pinch nutmeg powder

Method:

1. Soak aliv in milk or coconut water for 1 hour; drain thoroughly.
2. Mix in grated coconut and jaggery; let it sit for 30 minutes.
3. Heat ghee in a kadai; add the aliv mixture and cook, stirring continuously until sticky and thick.
4. Sprinkle nutmeg powder and stir well.
5. Grease your hands lightly and roll the mixture into small laddoos.
6. Store in airtight containers in the fridge.

13. Jalebi By Maharaj Bhawar Singh, Corporate Chef At Khandani Rajdhani

Ingredients:

• 1 cup refined flour (maida)
• ½ cup yoghurt
• 3 cups sugar
• 1 tbsp milk
• A few saffron strands
• Ghee for deep-frying

Method:

1. Whisk maida, yoghurt, and enough water into a smooth batter; cover and ferment for 24 hours.
2. Beat the batter manually for 15 minutes.
3. Cook sugar with 2 cups of water until dissolved; add milk and remove scum, then stir in saffron.
4. Heat ghee; pour batter into spirals using a piping bag or cloth.
5. Deep-fry gently until it turns golden and crisp on all sides.
6. Soak in warm sugar syrup for 2–3 minutes; remove and serve it hot.

Also Read: Dubai’s Zabeel Park To Host UAE’s Biggest Diwali Celebration For Indian Expats With Neha Kakkar, Mika Singh & More

14. Basque Cheesecake With Strawberry Coulis By Kumaran Jayapal, Executive Chef, At Indian Craft Brewery, Bangalore

Ingredients:

Cheesecake:

• 600 g cream cheese (Golaka)
• 200 g caster sugar
• 4 g vanilla pod (1 pod)
• 140 g Amul fresh cream
• 20 g maida
• 4 eggs
• 165 g mascarpone

Coulis:

• 250 g fresh strawberries
• 50 g sugar
• 24 ml lemon juice
• 12 ml water

Method:

1. Beat cream cheese, sugar, and vanilla seeds until smooth and creamy.
2. Slowly add fresh cream and mix thoroughly.
3. Sift in maida and fold gently until incorporated.
4. Add eggs one at a time, mixing gently.
5. Fold in mascarpone until fully combined.
6. Pour into prepared baking tin; bake at 230°C for 30 minutes.
7. Rest for 1 hour, then chill in the fridge for 4 hours.

For Coulis:

1. Wash, hull, and slice strawberries (or thaw frozen ones).
2. Cook strawberries, sugar, lemon juice, and water on medium heat for 8–10 minutes until soft.
3. Blend into smooth purée; strain for silky texture.
4. Cool and store in an airtight container in the fridge.

For Serving:

1. Warm the cheesecake slice for 10 seconds in the microwave.
2. Pour strawberry coulis on top; dust with icing sugar.
3. Garnish with orange segments and microgreens.

15. Chocolate Laddoos By Chef Meghna Kamdar On Behalf Of Chilean Walnuts

Ingredients:

• 1 cup pitted dates
• ½ cup rolled oats
• ½ cup walnuts
• 1–2 tsp instant coffee (optional)
• Pinch of salt
• 50–60 g cooking dark chocolate
• Extra walnut pieces for garnish

Method:

1. Dry roast rolled oats and walnuts together; allow to cool.
2. In a mixer, churn dates into a smooth paste; proceed to set aside.
3. In the mixer, combine roasted walnuts and oats, add coffee and a pinch of salt, and then blend well.
4. Mix the date paste with the walnut-oat mixture in a bowl; proceed to shape into laddoos.
5. Melt dark chocolate and dip each laddoo into it.
6. Place a small walnut piece on top while the chocolate is still soft. You may also use butter paper to prevent sticking.
7. Refrigerate for a few minutes to set and then proceed to serve.

Also Read: This Diwali, InstaMart Is Delivering Diyas Made From Ayodhya’s Soil & Sri Mandir Prasad In 10 Mins!

Diwali is not a marathon; it’s a beautiful mess. Chai spills over family gossip, sweets disappear before you even finish arranging them, and sometimes diyas are lit with one hand while the other sneaks a ladoo. With these quick, no-drama recipes, you can ride the festival’s madness instead of being trampled by it. These recipes use no fancy gadgets and no hours of prep, just practical, flavorful tricks that taste like home. And the best reward? Faces lighting up with every bite, sneaky personal tasters included. So grab that ladle, embrace the sugar rush, and let the festival unfold exactly how it should: messy, joyful, loud, and utterly unforgettable.

Cover Image Courtesy: Supplied