Diwali is one of the biggest festivals in India and the most important part of an Indian festival is sweets. Whether it’s a festival or not, kids go crazy when they see sweet treats especially made for them. Children seem to have the sweetest of all sweet teeth and enjoy gorging on ice creams, chocolates, cakes or any other type of dessert. This Diwali, surprise your kids with these easy and delicious homemade sweet recipes.
#1. Choco chip muffin
1 pack of choco chips
1 cup Sugar
1 tbsp Vanilla extract
1 cup Skimmed milk
2 cups Flour
- Pre-heat the oven to 180 degrees.
- In a bowl, mix some handfuls of choco chips with some sugar.
- In the same mixture, add flour, a lightly beaten egg, butter, milk, and vanilla extract. Mix it well.
- Take a few muffin cases and fill them completely with this mixture.
- Bake the mixture in the oven for around 20 minutes and serve them cool along with some chocolate sauce.
Also read: 10 Healthy Halwa Recipes for Babies and Kids
#2. Chocolate Halwa
- In a pot, add water and jaggery. Boil it till the jaggery melts.
- Take a pan and add ghee to it. Let it sit on medium heat and add suji to it. Cook until it emanates a nice smell.
- Add cocoa powder to that mixture, stirring continuously, and let it cook for a few more minutes. Then add molten jaggery to it.
- Keep stirring and cook for a few more minutes until it starts resembling halwa. Remove from heat. Add some cardamom powder to it and serve.
#3. Rice kheer
1 cup rice
1 litre milk
1 tsp saffron
1 cup sugar
1 tsp cardamom powder
- Wash and soak rice in enough water for half an hour, drain and keep aside.
- In a deep non-stick pan heat milk and bring it to a vigorous boil.
- Mix rice with milk & cook on a slow flame for 35-40 minutes.
- Meanwhile, dry roast the saffron in a saucepan on a medium flame for 30 seconds.
- Add 1 tbsp of milk and cook on a medium flame for 1 minute. Keep the saffron-milk mixture aside.
- Add sugar and mix well and simmer on a slow flame for 3-5 minutes while stirring occasionally.
- Add cardamom powder and simmer on a slow flame for 2 minutes while stirring occasionally.
- Add the saffron-milk mixture and the chopped dry-fruits and cook the kheer on a slow flame for 10-12 minutes.
- Switch off the flame and serve the rice kheer garnished with saffron strands.
Also read: Kid – Friendly Recipes For Navratri
#4. Mini Mango Pancakes
2 cups - Whole Wheat flour
1/2 cup - All-purpose flour
A pinch of baking soda
1 tsp - Baking powder
1.5 cup - Mango puree
1 - Egg
1 tsp - Butter ( melted)
1/2 cup - Milk (skimmed)
A pinch of Cinnamon powder
2 tsp - Fresh Coconut (shredded)
A pinch of salt
2 tsp - Sugar
- Mix flour, baking soda, baking powder, salt, cinnamon powder and coconut together in a bowl
- Whisk egg and add sugar, butter, mango puree and milk in another bowl.
- Mix both the ingredients in one bowl and beat well.
- Heat a pan and grease it with oil.
- Pour the batter slowly onto it to form a small circle.
- Cook it on low flame covered for 1 minute. Open the lid and flip it.
- It should appear bubbly and light brown while cooking.
- Serve warm with honey or maple syrup.
#5. Nutella Ferrero Rocher milkshake
2 tbsp nutella hazelnut chocolate spread
3 ferrero rochers
1 cup chilled milk
2 cups vanilla ice-cream
Topping: Beaten whipped cream, chocolate syrup, 3 ferrero rocher
- Combine all the ingredients in a mixer and blend until smooth.
- Pour equal quantities of the milkshake into 3 individual glasses and serve chilled. Top it off with a little beaten whipped cream, little chocolate syrup and a ferrero rocher into each glass.
#6. Chocolate rasgulla
1 Lemon, Curd
1 cup Sugar
- In a pan, heat milk powder and water.
- Boil the mixture and add curd while squeezing a lemon on it, so that the milk curdles.
- Squeeze the milk inside a muslin cloth and let it hang for about ten minutes.
- Later, knead to make it into dough and roll balls of paneer from it.
- In another pan, add water and sugar and bring it to a boil. Place the paneer balls in it, reduce heat, place a lid, and let it cook for about half an hour.
- Once the balls soak in all the sugar syrup, let them cool down. Melt dark chocolate using a microwave and dip the rasgullas in it.
Also read: 7 Healthy Pan Cake Recipes for Kids
#7. Chocolate peda
Maida 1/4 cup
2 tbsp Ghee
2 tbsp Sugar
1 heaped tsp Water
1/4 cup Pistachios
2 tsp roughly chopped
- Heat ghee. Once it is smoking hot add maida and switch off. Mix well and cook in the preheat till maida is fried well. Break lumps, if any. Set aside.
- In a pan add sugar and water and start preparing the syrup once it reaches a stage where it starts to give stickiness when you take the syrup between your finger that is the correct stage.
- Add cocoa powder and switch off. Take the pan from the stove and keep it aside. Whisk it well so that there are no lumps. Add ghee fried maida.
- Mix well, then add milk powder and keep stirring so that it starts to thicken, it will form a grainy mixture. Once it is thick and comes together as a whole mass, leave aside for 5mins to cool down.
- Grease your hands with ghee and shape them into small balls and make a dent in the center. Add chopped pistachios in the dent and let it set. Serve
#8. Gajar ka halwa
2 cups thickly grated carrot
1 tbsp ghee
2 tbsp milk
4 tbsp sugar
4 tbsp grated mawa (khoya)
1 tbsp raisins (kismis)
1 tbsp chopped almonds (badam)
1/2 tsp cardamom (elaichi) powder
- Heat ghee in a pressure cooker; add carrots and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
- Add milk, mix well and pressure cook for 1 whistle. Allow the steam to escape before opening the lid.
- Transfer into a broad non-stick pan, add sugar, mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously.
- Add the mawa, mix well and cook for 2 minutes while stirring continuously.
- Add raisins, almonds and cardamom powder and cook the gajar halwa for another 1 minute. Serve.
#7. Nutella cookies
- Preheat oven to 180 degrees.
- In bowl and mix butter, brown sugar and Nutella. Add a slightly beaten egg and mix in really well.
- Add flour gradually while continuing to mix.
- Take small portions and place them on a greaseproof baking sheet. Maintain space between each portion.
- Bake in the oven for 15 minutes.
Also read: 5 Delicious Homemade Cerelac Recipes Your Kids Will Love!
#10. Red velvet cupcake
Ingredients For The Red Velvet Cup Cake:
1 cup plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1 & 1/2 tbsp cocoa powder
1/2 cup melted butter
1/2 cup condensed milk,
1/2 tsp vanilla essence
1/4 cup curd
3/4 tsp red food colour
Ingredients for The Cream Cheese Frosting:
1/4 cup soft unsalted butter
3/4 cup cream cheese
3/4 cup powdered sugar
2 to 3 drops of red food colour
1/2 tsp edible coloured stars
1/2 tsp edible silver balls
For the cream cheese frosting
- Sieve the plain flour, baking powder, baking soda, cocoa powder in a deep bowl and keep aside.
- Combine melted butter, condensed milk, vanilla essence, curd, ¼ cup of water and red food colour in a deep bowl and whisk it till it becomes smooth.
- Gradually add the plain flour mixture and beat again using an electric beater.
- Divide the mixture into 9 equal portions.
- Place 9 paper cups in a muffin tray and fill each cup with the batter using an ice-cream scooper and tap it lightly.
- Bake it in a pre-heated oven at 180°c (360°f) for 20 minutes. Keep aside to cool completely.
- Combine the butter and cream cheese in a deep bowl and whisk it.
- Gradually add sugar and beat again till smooth.
- Divide the mixture into 2 equal portions in 2 different bowls.
- Add red food colour in one of the cream cheese mixture bowl and mix well.
- Take a piping bag, use a star nozzle and fill it with the red coloured cream cheese mixture on one side.
- Pour the plain cream cheese mixture on the other side.
- Cut the tip of the piping bag using a scissor and refrigerate it for 30 minutes.
- Place all the red velvet cupcakes on a clean dry surface.
- Remove the cream cheese frosting from the refrigerator
- Swirl a little cream cheese mixture over each cupcake.
- Sprinkle it with edible coloured sprinklers and refrigerate till serve.
#11. Fruit custard
4 & 1/2 cups milk
3 tbsp vanilla custard powder
5 tbsp sugar
1 cup chopped apples (unpeeled)
1 cup grape halves
3/4 cup orange segments
cut into halves
1/2 cup pomegranate (anar)
1/2 cup chopped chickoo
1/2 cup chopped bananas
- Combine milk, custard powder and sugar in a deep non-stick pan,
- Mix well and cook on a medium flame for 10 to 12 minutes, while stirring continuously.
- Cool the mixture completely.
- Once cooled, add all the fruits and mix well. Refrigerate for an hour. Serve chilled.
#12. Kaju Katli
1 cup Cashew nuts
1/2 cup Sugar
1/4 cup Water
Rose essence - few drops (optional)
Ghee - for greasing
- Grease butter paper and keep it ready.
- If you have raw cashew just dry roast it in heavy bottom pan till they are crunchy. Let it cool down and grind them into a powder.
- Run the blender in short intervals to get a nice powder. Do not over run the blender, the powder turns oily and lumpy. Keep it aside.
- Heat the sugar and water in a pan.
- Heat it till you get 1 string consistency.
- Now add powdered Cashew and rose essence (if you are using it).
- Continue to stir till it leaves the side. Switch it off. When it cools down and still warm grease your palm with ghee and roll it into smooth dough
- Take greased butter paper and place cashew / kaju dough and close it with another greased butter paper and roll out using Chapathi roller. Roll it into thick disk. Slice them into diamond shape. Separate the pieces and completely cool down. Store it in Airtight container and enjoy
#13. Blueberry mousse
4 tbsp blueberry crush
1 cup roughly chopped white chocolate
1/4 cup milk
1 tbsp powdered sugar
1 & 1/2 cups beaten whipped cream
1/4 tsp vanilla essence
1/2 tsp lemon juice
- Combine white chocolate and milk in a microwave-safe bowl and microwave it for 30 seconds. Remove and mix well using a spatula until no lumps remain.
- Strain the mixture using a sieve and keep aside.
- Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
- Add the white chocolate-milk mixture and fold gently.
- Add the vanilla essence, lemon juice and blueberry crush and once again fold gently.
- Pour equal quantities of the mixture into 4 individual bowls/glasses and tap each bowl/glass gently to get an even layered mousse.
- Refrigerate them for at least 2 to 3 hours or till the mousse sets. Serve chilled.
#14. Choco biscuit balls
1/2 cup Marie biscuit
3/4 cup nuts
2 cocoa powder
1 tablespoon desiccated coconut
1 teaspoon vanilla extract
1/2 tin condensed milk
- Finely powder the nuts. Roughly break up the biscuits, add them to a mixer jar and grind them to a fine powder.
- Add 1 & 1/2 tablespoon butter into a bowl and beat it until smooth.
- Add the biscuit powder to it. Add cocoa powder, vanilla extract, and mix well.
- Add condensed milk, mix well and make dough. Grease your hands with butter or oil, pinch small portions of dough and roll it into balls. Keep it aside. Take sprinkles in a plate and roll these balls or serve them plain.
#15. White chocolate cheesecake
1 Cup Marie Biscuits
1 cup Sugar
2 cups cream cheese
1 tbsp Vanilla extract
1 cup thickened cream
1 cup melted chocolate
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- Crush the biscuits along with the butter inside a processor until they are down to fine crumbs. Refrigerate the mixture.
- Combine melted chocolate, thick cream, vanilla extract, cream cheese and sugar together, so as to form a paste that is nice and smooth.
- Take the biscuit base and pour the paste over it. Pepper it with small pieces of chocolate chips.
- Refrigerate the entire thing for around 3 hours, and slice the cake into fine pieces.