12 Traditional Karnataka Diwali Sweets

1. 01 of 12

   Mysore Pak

   Barfi & fudgeKeeps 2+ weeks

   Gram flour cooked with sugar syrup and a generous amount of ghee until porous and crumbly. It is said to have been created in the Mysore palace kitchens.

   Made with: Gram flour, ghee, sugar syrup

2. 02 of 12

   Dharwad Peda

   Milk & chhenaKeeps about a week

   A brown, caramelized peda from Dharwad, made by cooking milk solids with sugar for a long time and rolling the pieces in sugar.

   Made with: Milk, khoya, sugar

3. 03 of 12

   Belagavi Kunda

   Milk & chhenaKeeps about a week

   A grainy, caramel-flavored milk sweet from Belagavi, made by cooking milk and sugar until they reduce and brown slightly.

   Made with: Milk, khoya, sugar

4. 04 of 12

   Obbattu / Holige

   Stuffed pastry & flatbreadRefrigerate, 2 to 4 days

   Karnataka's puran poli: a thin flatbread stuffed with sweet dal and jaggery, served with ghee or milk.

   Made with: Chana or toor dal, jaggery, maida, coconut, ghee

5. 05 of 12

   Chiroti

   Fried & crispKeeps 2+ weeks

   A layered, flaky fried pastry served with powdered sugar and often with badam milk poured over. A wedding and festival classic.

   Made with: Maida, ghee, rice flour, powdered sugar

6. 06 of 12

   Karjikai

   Stuffed pastry & flatbreadKeeps 2+ weeks

   Karnataka's karanji, with a roasted coconut, poppy-seed and sesame filling, fried until crisp.

   Made with: Maida, dry coconut, jaggery or sugar, poppy seeds, sesame

7. 07 of 12

   Rava Ladoo

   LadooKeeps about a week

   Semolina and coconut ladoo with cashews and raisins; quick and festive.

   Made with: Semolina, coconut, sugar, ghee, cashews, raisins

8. 08 of 12

   Kobbari Burfi

   Barfi & fudgeKeeps about a week

   Coconut barfi (kobbari means coconut), cooked with sugar until it sets and cut into squares.

   Made with: Coconut, sugar, milk, cardamom

9. 09 of 12

   Hayagreeva

   Halwa & puddingRefrigerate, 2 to 4 days

   A chana dal, jaggery and coconut sweet from the Udupi temple tradition, offered to Hayagriva.

   Made with: Chana dal, jaggery, coconut, ghee, cardamom

10. 10 of 12

    Jangiri

    Syrup-soakedRefrigerate, 2 to 4 days

    Thick, flower-shaped spirals of urad dal batter fried and soaked in syrup. Softer and less sour than jalebi.

    Made with: Urad dal batter, sugar syrup, saffron color

11. 11 of 12

    Badusha

    Syrup-soakedKeeps about a week

    A flaky, layered fried disc soaked in syrup; the south Indian name for balushahi.

    Made with: Maida, ghee, yogurt, sugar syrup

12. 12 of 12

    7 Cup Barfi

    Barfi & fudgeKeeps 2+ weeks

    Named for its recipe: one cup each of gram flour, coconut, ghee and milk with three cups of sugar, cooked until it sets.

    Made with: Gram flour, coconut, ghee, milk, sugar

• Rajasthan 12 Traditional Rajasthani Diwali Sweets Rajasthani Diwali sweets are rich with ghee, mawa and gram flour: ghevar and rabri ghevar, Jodhpur's mawa kachori, mohanthal, besan chakki, churma ladoo and mishri mawa.
• Bihar 12 Traditional Bihari Diwali Sweets Bihari festival sweets are rustic and long-keeping: thekua, khaja, anarsa, tilkut, lai and khurma sit beside syrup sweets such as balushahi, malpua and kala jamun.
• Tamil Nadu 12 Traditional Tamil Nadu Diwali Sweets Tamil Deepavali begins before dawn with an oil bath, new clothes and a plate of homemade sweets (bakshanam).
• By type 12 Types of Diwali Laddoos Laddoos are the easiest Diwali sweet to make and share: besan, motichoor and boondi ladoos are the classics, rava and coconut the quick ones.
• By type 12 Types of Diwali Burfi Burfi is a fudge-like sweet set in a tray and cut into squares or diamonds, which makes it the backbone of Diwali gift boxes.
• Maharashtra 12 Traditional Maharashtrian Diwali Sweets Maharashtrian Diwali centers on faral, a tray of homemade sweets and snacks prepared in the days before Lakshmi Puja.

All 120 sweets