Chef-Curated Easy Festive Diwali Recipes That Balance Wellness And Indulgence

Last Updated:October 20, 2025, 13:25 IST

Impress your guests this Diwali with these indulgent and wholesome festive recipes shared by some of the best celebrity chefs across India.

The season of lights is here, and with it, endless feasts, laughter, and the joy of togetherness. Whether you’re planning an intimate Diwali dinner or hosting a spontaneous get-together, festive cooking doesn’t have to mean complicated. This year, make your celebrations both indulgent and wholesome with chef-curated recipes that blend traditional flavours with modern wellness.

From a keto-friendly laddoo to fusion-inspired festive mains, these creations by India’s top culinary experts bring you a delicious mix of nostalgia, health, and innovation, making it perfect for every palate and celebration mood.

Sabudana Paneer Momos

By Chef Neha Deepak Shah, Stahl Kitchens

Ingredients: sabudana (1 cup), paneer, crushed peanuts with green chillies, ginger, coriander, rock salt, black pepper, tomatoes, ginger, green chilli, Kashmiri red chilli powder, roasted peanuts, fresh coconut, coriander stem, rock salt, chilli oil, pomegranate arils

Method:

• Soak sabudana until soft, mash into a sticky dough, and divide into small balls.
• Prepare the filling by mixing paneer, peanuts, ginger, coriander, and spices.
• Flatten dough balls, add filling, and shape into momos.
• Steam until translucent.
• Blend ingredients for the spicy peanut sauce; spread it on a plate.
• Place the momos over the sauce, drizzle chilli oil, and garnish with peanuts and pomegranate.

Keto Til Laddoo

By Rahul Kamra, Keto Coach & Founder, Ketorets

Ingredients: almond flour (50g), roasted sesame seeds (70g, white), roasted peanuts (50g), fresh cream (100g), monk fruit sweetener (4 tbsp), ghee (as needed)

Method:

• Grind roasted peanuts coarsely and roast sesame seeds.
• Set aside 20g of sesame seeds for coating.
• Heat ghee in a pan, sauté almond flour lightly, then add coarse peanuts, coconut flour, and sesame seeds.
• Add sweetener and cream, mixing well.
• Turn off the flame and let the mixture cool slightly.
• Shape into laddoos and roll them in sesame seeds for a nutty finish.

Almond Jaggery Katli

By Chef Kabita for California Almonds

Ingredients: almond flour (1 cup), jaggery (⅓ cup), ghee (3 tsp), cardamom powder (1 tsp), saffron (few threads), silver vark, butter paper

Method:

• Roast almond flour in 1 tbsp ghee on low flame for 2–3 minutes, then cool.
• In the same pan, melt grated jaggery with a little water until a one-thread consistency forms.
• Gradually pour the syrup into the roasted flour, mixing well.
• Add ghee and cardamom; knead into a soft dough.
• Roll the mixture between butter papers, apply silver vark, and let rest for 30 minutes.
• Cut into diamond shapes and serve.

Spinach & Corn Cheese Crepes

By Chef Neha Deepak Shah, Stahl Kitchens

Ingredients: spinach (1 cup, chopped), boiled sweet corn (½ cup), grated paneer (¼ cup), grated cheese (¼ cup), whole wheat flour (1 tbsp), milk (200 ml), moong dal (1 cup, soaked), oats (3 tbsp), blanched spinach, salt, oregano, chilli flakes, parsley

Method:

• Sauté spinach and corn, sprinkle flour, and add milk to form a creamy mixture.
• Add paneer, cheese, and seasonings.
• Blend moong dal, oats, and spinach into a crepe batter; cook thin crepes on a low flame.
• Prepare a simple cheese sauce with milk, wheat flour, salt, and cheese.
• Fill crepes, fold neatly, pour over cheese sauce, and garnish with herbs.

Chocolate Pistachio Bars

By Shivesh Bhatia for American Pistachio Growers

Ingredients: dates (15, soaked), oats (1 cup), pistachios (1 cup), cocoa powder (3 tbsp), water (2 tbsp), dark chocolate (1 cup, melted), oil (1 tbsp)

Method:

• Blend oats and pistachios to a coarse texture.
• Add soaked dates, cocoa powder, and water; blend again.
• Press mixture into a silicone mould and chill for 30 minutes.
• Melt dark chocolate with oil, then coat each bar.
• Garnish with silver leaf and pistachio halves before serving.

Manchurian Pancake

By Chef Neha Deepak Shah, Stahl Kitchens

Ingredients: cabbage (1 cup), carrot (1 cup), capsicum (¼ cup), spring onion, coriander, ginger, green chilli, salt, pepper, chilli flakes, oat flour (½ cup), cornflour (¼ cup), garlic, soy sauce, chilli garlic sauce, cornflour slurry, spring onion

Method:

• Mix chopped veggies with seasoning and flours to form a pancake batter.
• Cook on medium heat until golden and crisp.
• For the sauce, sauté garlic, ginger, and spring onion; add soy sauce and chilli garlic sauce.
• Add water and cornflour slurry to thicken.
• Pour the hot sauce over the pancakes and garnish with sesame and spring onions.

Moong Dal Ladoo

By Chef Sunil Kumar, Araiya Palampur

Ingredients: split yellow moong dal (1 cup), desi ghee (½ cup), powdered jaggery (¾ cup or sugar, as preferred), cardamom powder (½ tsp), chopped almonds & pistachios (2 tbsp)

Method:

• Roast the dal: Dry roast moong dal on a low flame until golden and aromatic. Allow to cool completely, then grind into a fine powder.
• Cook in ghee: In a heavy-bottomed pan, heat ghee and add the ground dal. Stir continuously on low heat until it releases a nutty aroma and deepens slightly in colour.
• Sweeten and shape: Remove from heat and let it cool slightly. Add jaggery powder (or sugar) and cardamom. Mix well, fold in the nuts, and shape into small laddoos while still warm.

Millet Ladoo

By Chef Sunil Kumar, Araiya Palampur

Ingredients: finger millet (ragi) or pearl millet (bajra) flour (1 cup), desi ghee (½ cup), powdered jaggery (¾ cup), grated coconut (2 tbsp, optional), cardamom powder (½ tsp), chopped dry fruits — almonds and cashews (2 tbsp)

Method:

• Roast the millet flour: In a heavy-bottomed pan, dry roast millet flour on a low flame until fragrant and light, taking care not to burn.
• Add richness: Stir in ghee and continue cooking until the mixture turns glossy and releases a nutty aroma.
• Sweeten and bind: Remove from flame, let cool slightly, and mix in jaggery powder, cardamom, and coconut (if using). Fold in chopped dry fruits.
• Shape the laddoos: While still warm, shape into firm laddoos. Allow to cool completely and store in an airtight container.

Butter Sev

Chef Roopa Nabar, TTK Prestige

Ingredients: ¼ cup butter, 1½–2 cups gram flour, ¼ cup oil, salt to taste, ½ tsp asafoetida, ½ tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder

Method:

• Grease a chakli press (with sev attachment) with oil.
• Preheat the Airflip Airfryer to 180°C for 5–10 minutes.
• Combine gram flour, salt, asafoetida, turmeric, cumin, and coriander powders in a bowl.
• Melt butter, add to the flour mixture with a little water, and knead into a stiff dough.
• Fill the greased chakli press with dough and press thin sev coils onto a lightly oiled silicon tray.
• Brush with oil and air fry at 220°C for 2 minutes.
• Flip, brush again with oil, reduce to 180°C, and air fry for another 3 minutes.
• Cool and store in an airtight container.

Red Pumpkin Puri

Chef Roopa Nabar, TTK Prestige

Ingredients: 1½ cups wheat flour, 1 cup rice flour, 1½ cups red pumpkin (boiled and mashed), ¾ cup grated jaggery, 1 tbsp sesame seeds, 1 tbsp ghee, ½ tsp cardamom powder, pinch of baking soda, salt to taste, oil for brushing

Method:

• In a bowl, mix wheat flour, rice flour, boiled pumpkin, jaggery, and remaining ingredients (except oil).
• Knead into soft dough, cover with muslin, and rest for 30 minutes.
• Divide into 14–16 equal balls, flatten each into 2-inch discs on a lightly oiled surface.
• Boil water in a shallow pan and blanch puris for a minute. Drain and pat dry.
• Preheat the Airflip Airfryer to 180°C for 5 minutes.
• Brush oil on a silicon tray, arrange puris, brush tops with oil, and air fry at 200°C for 3 minutes till they puff up.
• Serve warm with curd.

Poha Cutlet

Chef Roopa Nabar, TTK Prestige

Ingredients: 1 cup thick poha, 1 large boiled potato (mashed), 1 cup boiled mixed vegetables (carrot, beans, peas), 1 small onion, finely chopped, 1 tsp ginger-garlic paste, ½ tsp turmeric powder, ½ tsp chilli powder, ½ tsp garam masala powder, 1 tsp amchur powder, 1 tsp sesame seeds, salt to taste, pinch of sugar, 2 tbsp chopped coriander

Method:

• Soak poha for 5 minutes, drain, and squeeze out excess water.
• Combine with potatoes, vegetables, and spices. Mix well and shape into oval cutlets.
• Preheat the Airflip Airfryer to 180°C.
• Lightly oil a silicon tray, place cutlets on it, and brush tops with oil.
• Air fry at 200°C for 4 minutes. Flip, brush again with oil, and air fry for another 4 minutes until crisp and golden.
• Serve hot with green chutney.

Lychee Kulfi

Ingredients: MONIN Lychee Fruit Mix – 100ml, full-fat milk – 1 litre, khoya – 100g, cardamom powder – ¼ tsp, chopped lychee – 50–75g, chopped nuts (optional) – 1 tbsp

Method:

• In a heavy-bottomed pan, bring milk and khoya to a gentle boil, stirring occasionally until thickened.
• Remove from heat and stir in MONIN Lychee Fruit Mix and cardamom powder.
• Fold in chopped lychee and nuts (if using).
• Pour into kulfi moulds and freeze overnight until set.

Coffee Kheer

Ingredients: MONIN Coffee Syrup – ¼ cup (adjust to taste), basmati rice (soaked, drained) – ¼ cup, full-fat milk – 3 cups, sugar – 2 tbsp (optional), cardamom powder – ¼ tsp, chopped nuts for garnish

Method:

• In a saucepan, bring milk to a gentle boil and add the soaked rice.
• Cook on low heat, stirring occasionally, until the mixture thickens.
• Stir in MONIN Coffee Syrup and sugar (if using). Simmer for 5 minutes.
• Remove from heat, cool slightly, and serve warm or chilled with chopped nuts.

Motichoor Parfait with Saffron Yoghurt & Almond Crumble

By Chef Arjyo Banerjee, Chief Culinary Officer, Compass Group India

Ingredients for Motichoor Layer: Motichoor ladoo (crumbled)- 200 g, ghee- 10 g, cardamom powder – 1 g, rose water – 2 ml

Method:

• Lightly crumble motichoor ladoos in a bowl.
• Warm ghee and drizzle over; mix gently with cardamom and rose water.
• Keep aside — mixture should be moist and aromatic, not greasy.

Ingredients for Saffron Yoghurt Cream: Hung curd (drained 4–6 hrs) – 150 g, Greek yoghurt – 100 g, honey- 20 g, saffron strands (soaked in warm milk) – 10–12 strands (in 20 g milk), fresh cream – 40 g, cardamom powder – 1 g

Method:

• Whisk hung curd, Greek yoghurt, and honey until smooth.
• Add saffron milk, cardamom powder, and fold in whipped cream.
• Chill for at least 30 minutes for a thick, mousse-like consistency.

Ingredients for Almond Crumble: All-purpose flour – 60 g, butter (cold, diced) – 30 g, powdered sugar- 25 g, chopped almonds – 20 g, salt – pinch

Method:

• Rub butter into flour, sugar, and salt until sandy in texture.
• Mix in chopped almonds.
• Bake on a tray at 170°C for 12–15 minutes until golden.
• Cool completely and crumble lightly.

Assembly

• In a dessert glass or jar, add a layer of motichoor crumble (40 g).
• Top with saffron yoghurt cream (50 g).
• Add a sprinkle of almond crumble (20 g).
• Repeat layers if desired for height and visual appeal.
• Garnish with saffron strands, rose petals, and chopped pistachios (5 g).

Baked Besan Barfi with Almond Butter

By Chef Arjyo Banerjee, Chief Culinary Officer, Compass Group India

Ingredients for Besan Batter Base: Besan (gram flour)- 150 g, ghee (melted) – 60 g, powdered sugar- 80 g, cardamom powder -1 g, milk – 40 g, baking powder – 2 g. salt – pinch

Method:

• Roast besan in ghee on a low flame till nutty and golden (~10–12 minutes).
• Cool slightly; add powdered sugar, cardamom powder, and salt.
• Mix in milk gradually to form a smooth, thick batter.
• Stir in baking powder just before baking.

Ingredients for Almond Butter Layer: Almond butter (smooth or chunky)- 50 g

condensed milk- 30 g, chopped almonds- 10 g, vanilla extract – 2 ml

Method:

• Whisk almond butter and condensed milk till smooth.
• Add vanilla extract and chopped almonds for texture.
• Keep aside for layering or swirling.

Baking

• Line a small baking tray (6×6 inch) with parchment paper and grease lightly.
• Pour the besan batter and level it evenly.
• Spoon or swirl the almond butter mixture gently on top for a marbled effect.
• Bake at 170°C for 20–25 minutes or until set and lightly golden.
• Cool completely before cutting into barfi squares.
• Once cooled, garnish with chopped almonds and rose petals.