Diwali 2025: Follow these easy recipes to indulge in these four healthy sweets

Diwali is called the Festival of Lights but no occasion is complete without delicious food However the way food is eaten even during the festive season has changed over the yearsAs more people go the healthy route there are many ways that you can enjoy nutritious food that is thought to be very boring during this time of the yearThese wholesome traditional dishes from Rujuta Diwekarrsquos Mitihara will help you celebrate Indian food culture and the richness of seasonal and local ingredients tooHandpicked for the festive season the celebratory Til Gul laddoo to the nourishing Ragi kheer energyboosting Aliv Laddoo and the indulgent yet balanced Shrikhand reflects the celebrity chefs philosophy of eating simple timetested foods that are in harmony with natureThese recipes which are based on Ayurveda and regional traditions incorporate flavour with the goodness of nutrition and balance They also offer a sense of connection to our cultural heritage You can explore many similar recipes and gain insights in Mitihara which is available on Audible for listeningTil GulIngredientsSesame seeds 150 gmPeanuts 2 tbspCoconut dry grated 30 gmJaggery 120 gmNutmeg powder 1 pinchGhee 1 tbspMethod1 In a shallow pan roast the sesame seeds until they begin to crackle then transfer them to a bowl2 In the same pan roast the peanuts until they are golden3 Using a mortar and pestle crush the peanuts to make a coarse powder Set this aside in another bowl4 Roast the grated dry coconut in the same pan until it turns light pink Transfer it into a bowl immediately to ensure that it does not burn from residual heat5 In a large bowl combine the roasted sesame seeds crushed peanuts and roasted coconut Add the nutmeg powder as well to this Mix well and set this aside6 In the same pan heat 1 tablespoon of ghee on medium heat for a few seconds and add jaggery Allow the jaggery to melt and cook it into a syrup7 Once a syrup has been made stir this into the prepared mixture and mix well8 To form the laddoos grease your palms with 12 tablespoon of ghee9 Take small amounts of the mixture and roll them into mediumsized balls10 Til gul is now ready to serveRagi KheerIngredientsRagi flour 120 gmJaggery 130 gmsMilk 1 cupSalt a pinchWater 1 cupNutmeg powder a pinch optionalDry fruits 50 grams optionalMethod1 Combine ragi flour with 34 cups of water in a bowl Mix this well until it smoothens2 Heat 14 cup of water in a pan until it becomes warm Gradually add the ragi slurry into the water and stir continuously3 Once the mixture begins to thicken add the jaggery Cook this while stirring occasionally Keep cooking until the mixture thickens and bubbles form4 Pour milk into the mixture along with salt and the nutmeg powder which is optional Mix this well to combine5 If you are adding dry fruits gently fold them into the kheer6 Heat the kheer until it begins to simmer then remove it from the heatAliv LaddooIngredientsAliv gardencress seeds 75 gmCoconut water 23 cupMilk 23 cupCoconut freshly grated 1 cupJaggery 50 gramsGhee 12 tbspNutmeg powder 1 pinchMethod1 Soak the aliv in 23 cups of milk or coconut water for an hour2 Drain the liquid from the aliv after 1 hour Mix in the freshly grated coconut and jaggery with the aliv Let this rest for approximately 30 minutes3 Take a kadai woklike vessel heat ghee on medium heat for a few seconds4 Once the ghee is hot add the alivcoconutjaggery mixture to it and cook it while stirring simultaneously You can expect the jaggery to melt and blend well into the coconut A sticky and fragrant mixture will be formed5 Continue stirring until the mixture thickens and it reaches a consistency with which balls can be formed6 Once the mixture is ready remove it from the heat and cool it slightly7 For an added layer of flavour sprinkle some nutmeg powder and stir well with the mixture8 Take a handful of the mixture and roll it into small balls between your palms to make laddoos9 Store the laddoos in airtight containers and refrigerate itShrikhandIngredientsFullfat milk 2 cupsButtermilk 1 12 tbspPowdered sugar icing sugar 1 cupNutmeg powder 14 tspKesar saffron strands 45Warm milk 1 tbspPistachios chopped 1 tbspCashews chopped 1 tbspMethod1 Heat milk in a saucepan on low heat for 1012 minutes Just before the milk comes to a boil add the buttermilk and stir2 If you donrsquot wish to add buttermilk simply mix 1 teaspoon of curd with 1 tablespoon of water for an instant version of buttermilk3 Pour this entire mixture into a bowl and set it aside for 78 hours to make dahi4 Once the dahi is set hang it in a muslin clothcheesecloth and hang it for 56 hours to allow the water to drain Hung curd will then be formed5 Next mix the powdered sugar into the hung curd6 Place this mixture into a strainer and gently stir with your hand allowing the shrikhand to drip into a bowl below7 Alternatively you can also use a puran yantra a special masher for this step8 For flavour add the nutmeg powder and soaked kesar to the shrikhand and mix well9 Finally garnish the shrikhand with chopped nuts and enjoy it cold