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Our Top 3 Picks For Traditional Diwali Sweet Recipes

Our Top 3 Picks For Traditional Diwali Sweet Recipes

Premium Cookware For Traditional Diwali Sweet Recipes

The festive season is upon us! Between the lights, sparkling outfits, mesmerising décor, and surprise gifts, one element that sweetens the deal are Diwali traditional sweets. Diwali is incomplete without them. The oh-so-delicious chawal ki kheer, that first tukda of coconut ladoo – the sheer visual of Diwali sweets makes it irresistible to share.

Check our Diwali sweet recipes made with Bergner cookware because you will love and want to have more and more!

1. Sweet and Crunchy Gujiyas Recipe

Yields: 12 gujiyas


For dough: For khoya stuffing:


Wheat flour – 1 cup


Khoya – 1 cup
All purpose flour – 1 cup


Almonds – 10
Salt – ¼ teaspoon


Pistachios – 10
Water – as required


Cashews – 10
Ghee – 2 tbsp


Raisins – ½ cup
Sugar and oil – as required



Steps to make gujiyas dough:

1. Take all the dry ingredients for the dough. Mix them in a bowl.
2. Heat ghee in Argent X1 Gold kadhai. Pour that melted ghee into the bowl.
3. Then, add small amounts of water and knead a tight dough. Later, cover the dough with a clean cloth for over 30 minutes.

Steps for making gujiyas stuffing:

4. Heat some ghee in Argent X1 Gold frypan.
5. In 1 bowl, crumble the khoya with your hands, and in another, chop the dry fruits.
6. Add ghee and khoya to a non-stick pan. Stir the stuffing slowly on a low heat. Cook till
the stuffing starts to stick.
7. Rest it on the kitchen counter until it cools down.
8. Then, mix powdered sugar, dry fruits into the mixture and keep them aside.

It is almost time to fry gujiyas. Roll small parts of dough between your palms and flatten the
dough into 4-5 diameter circles. Place the mixture in the middle of the flattened dough and pleat
the edges. Fry them one by one (2-3 at a time) and flip them nicely to cook both the sides.
Serve them semi-cold or hot with rabdi, or enjoy them as is!

2. Chawal ki kheer Recipe

Yield: 5 bowls of kheer

This slowly cooked perfection is an easy-to-cook Diwali recipe. Take a look at the unmissable recipe for your sweet tooth.


Basmati rice ¼ cup
Whole milk 1.2 litre
Sugar 6 tbsp or as per your taste
Choti eliachi powder ½ tbsp
Pistachios, almonds, cashews and raisins 1 tbsp each. Blanched and chopped.
Saffron 14 –16 strands

9. Rinse basmati rice thoroughly and soak it for about 20-30 minutes.
10. Pour milk into a heavy saucepan or Argent X1 Triply Stainless-steel casserole. Let it simmer on a slow flame till it boils.
11. Once the milk boils, take one spoon of the boiled milk in a bowl and add saffron strands.
Keep this bowl aside.
12. Now, drain the water from the soaked rice and add it to the casserole of boiling milk.
13. Stir it nicely and let it cook on a slow flame.
14. After the rice is half cooked, add the sugar and stir it with a spoon. At intervals, let the rice, milk, and sugar mixture cook on a medium flame. The mixture should be thick by now.
15. Add the nuts and raisins to the kheer and saffron mixture.
Serve them cold or hot in individual bowls.

3. Fresh besan ke ladoo Recipe


Yield: 2 kgs ladoos


Besan (gram flour) 500 grams
Turmeric 5 grams
Desi ghee 375 grams
Sugar 1.25 kgs
Almonds and pistachios For garnishing and the mixture
Cardamom powder (eliachi powder) 1 pinch

16. Add ghee and besan in Hi-tech Giro Gold Kadhai and slowly brown the mixture on low heat.
17. Remove the wok from the flame and add the turmeric.
18. Once the mixture cools down, add sugar, cardamom powder, and nuts. Mix them well.

19. Apply some ghee to your palms and take small portions of the cooked mixture. Roll the mixture between your palms and place them on a plate.
If you want to enjoy the festivities and savour guilt-free Diwali sweets, preparing them in premium non-stick cookware would be the best choice. For its long-lasting durability, you can check out Bergner’s premium cookware sets. Depending on the number of family members, you can pick the one that suits you the best.

Looking for some more options? Have a look at this read!

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