Diwali Faral is a true gift from Maharashtrian food culture to the whole world. The dishes prepared as Faral taste so good that you won’t even think of having anything else during this festival.
I’m not bragging here. You just have to try them out once in your life.
For those who don’t know, Faral is a combination of sweet and savory snacks. These snacks are specially prepared for the festive season of Deepavali and are religiously shared among Family and Friends.
From Ladoos to Shankarpalis, each faral recipe has its own shape, size and texture. This makes them presentable in their original form, and they look amazing when served together.
As far as difficulty level is concerned, I have to say that some of the following recipes do require skills. You will need to put your experience and knowledge while cooking them.
Of course, there are some easy recipes as well. You can make them within an hour without any prior preparation. So, there is everything for everyone!
I like these faral snacks very much, as you can enjoy them whenever you want. Most of the snacks can be stored for at least one month, which means you don’t have to worry about your regular tea time snacks.
So, what are you waiting for? Get ready to prepare these tasty snacks for this Diwali. Here’s the list of top 10 Diwali faral recipes for you all.
Heat ghee in a pan and add powdered sugar in it. Stir it well for 3-4 minutes on medium flame. Pour this warm syrup in all purpose flour (maida). Knead these ingredients into a soft dough. Prepare a roti using rolling pin and cut it into diamond shaped shankarpalis with knife or pizza cutter.
Deep fry these shankarpalis and take them out before they cook completely.
Note – If you let them fry in oil, you will not get the desired color and texture for this sweet snack.
2. Besan Ladoo
Roast 2 cups of besan/gram flour in a heavy bottom on medium flame. When it turns slightly darker, turn off the flame and keep stirring.
Add 4 tablespoons of melted ghee, powdered sugar and cardamom powder into it. Mix it well. Use this warm mixture to make your besan ladoos.
Note – You can add chopped cashew nuts, raisins and almonds to make them more flavorful.
3. Rava Ladoo
Heat 2 tablespoons of ghee in a heavy bottom on medium flame. Roast 2 cups of rava/semolina in the same pan. Keep stirring it for 3-4 minutes.
On the other side, prepare sugar syrup with the help of water and sugar. Pour this syrup in roasted rava and mix well. Keep it aside for an hour.
When the mixture becomes thick, start preparing the ladoos.
Note – You may use milk instead of water.
Mix very thin rava and all purpose flour (maida) together. In this, add some hot melted ghee & sugar syrup, and knead the dough using water. Cover this dough for an hour to rise.
After it has risen in size, make small balls out of it. Make 3 rotis with 3 balls and place them on each other by spreading dalda/ghee and some rice flour. With this layered roti, make a nice roll and cut it into small pieces.
Take one piece of roll and make Chirote using the rolling pin. When you roll the dough, make sure that the layers are intact.
Follow the same procedure for next batches. Once you’re done with this part, deep fry them in hot oil.
For the dough, you may follow the recipe given for Chirote. (Do not add sugar syrup while making Karanji dough.)
For the filling, roast the desiccated coconut, powdered sugar, raisins and chopped cashew nuts for few minutes. Mix it well and keep aside.
Now, use the dough pieces to prepare thin puris with rolling pin. Add a spoonful of filling in centre part of puri. Close the dough pocket to give it Karanji like shape. You can use some water to stick the edges properly.
Cut the excess outer dough using Karanji cutter. Make more Karanjis with this procedure and deep fry them in hot oil.
Get 2 cups of Bhajni flour, asafoetida, red chilli powder, salt and 2 tablespoons of white sesame seeds in mixing bowl. Pour some hot oil in it and mix well. Now, knead the dough with some water.
Add this dough in chakli maker and make perfect chaklis in a plate. Deep fry them in vegetable oil.
Shev can be prepared with chakli’s dough. So, use the same dough and make shev as per your liking. Deep fry them for crispiness.
Roast the poha/flattened rice for a couple of minutes in hot pan. In a heavy bottom pan, heat some oil and add mustard seeds. When the mustard seeds splutter, add chopped green chillies, fennel seeds and curry leaves. Fry them for a minute. Now, add the peanuts, roasted gram lentils and turmeric powder.
Again, fry these ingredients for few minutes. In the end, add the poha in this mixture and mix it well. Let everything cook for a minute or two on low flame. Sprinkle sugar on top of the chivda and store in container when it’s cooled down.
Mix rice flour and jaggery syrup in bowl. Knead the dough and add some milk if required. Keep this dough aside for 4-5 hours.
Make small balls of the dough and sprinkle few poppy seeds on top of them. Prepare the puris out of these balls and deep fry them ghee/oil.
Heat 3 cups of milk in a heavy bottom pan and reduce it to around 2 cups. In a bowl, add the powdered sugar, cardamom powder, khoya and maida. Mix them well and slowly start adding the milk in this mixture to prepare the batter.
Heat some oil in a wok and pour the batter using ladle. Fry the malpua on both the sides till you get golden brown color.
Dip this fried malpua in regular sugar syrup and serve hot with fresh rabdi on top.