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8 Authentic Diwali Recipes: Sweets & Savouries with Heart-Healthy Rice Bran Oil

Traditional Sweets & Savouries for the Festival of Lights.

Rice bran oil, with its High Smoke Point of 232°C (450°F), Neutral Flavour and Heart Healthy Gamma Oryzanol is the perfect cooking oil for preparing traditional Diwali delicacies. Here are authentic recipes for your festive celebrations.

1.GULAB JAMUN

Ingredients:

For the Jamuns – 15-20 pieces:

  • 1 cup milk powder
  • 2 tablespoons all-purpose flour (maida)
  • ¼ teaspoon baking soda
  • 2 tablespoons ghee (melted)
  • ¼ teaspoon cardamom powder
  • 3-4 tablespoons milk (as needed)
  • Rice bran oil for deep frying

For the Sugar Syrup:

  • 2 cups sugar
  • 2 cups water
  • 4-5 cardamom pods, crushed
  • 1 teaspoon rose water
  • Few saffron strands (optional)


Instructions:

Preparing the Sugar Syrup:

  1. In a pan, combine sugar and water. Bring to a boil
  2. Add crushed cardamom and saffron strands
  3. Simmer for 5-7 minutes until slightly sticky (one-string consistency)
  4. Add rose water and turn off the heat. Keep warm

Making the Jamuns:

  1. In a bowl, mix milk powder, all-purpose flour, baking soda, and cardamom powder
  2. Add melted ghee and rose water, mix well until crumbly
  3. Gradually add milk (1 tablespoon at a time) and gently knead into a soft, smooth dough
  4. Let the dough rest for 5-10 minutes
  5. Divide the dough into 15-18 equal portions and shape into smooth, crack-free balls
  6. Heat rice bran oil in a deep kadhai on medium heat (about 160-170°C)
  7. Gently slide the balls into the oil from the side
  8. Fry on low-medium heat, stirring continuously, until golden brown (about 8-10 minutes)
  9. Remove and drain excess oil on paper towels
  1. While still hot, place the jamuns in the warm sugar syrup
  2. Let them soak for at least 2-3 hours before serving

Tips:

  • Ensure no cracks on the balls before frying
  • Maintain medium-low heat while frying for even cooking
  • The sugar syrup should be warm when adding the fried jamuns

Rice bran oil’s high smoke point ensures even, golden frying

2. BESAN LADDU

15-20 pieces

Ingredients:

  • 2 cups besan (gram flour)
  • ¾ cup powdered sugar (adjust to taste)
  • ½ cup rice bran oil or ghee
  • ¼ teaspoon cardamom powder
  • 2 tablespoons chopped almonds and cashews
  • 2 tablespoons raisins (optional)
  • Pinch of nutmeg powder (optional)


Instructions:

  1. Roast the Besan:
    • Heat rice bran oil in a heavy-bottomed pan on medium-low heat
    • Add besan and stir continuously for 15-20 minutes
    • Keep stirring to prevent burning; the color should turn golden and a nutty aroma should emerge
    • The besan should no longer taste raw


  2. Cool and Mix:
    • Once roasted, turn off the heat and let it cool for 10-15 minutes
    • Add cardamom powder, nutmeg powder, and chopped nuts
    • Add powdered sugar and mix well


  3. Shape the Laddus:
    • While the mixture is still warm (but cool enough to handle), take small portions
    • Shape them into tight, round balls by pressing firmly
    • If the mixture is too crumbly, add 1-2 teaspoons of warm rice bran oil or ghee

  4. Store:
    • Let the laddus cool completely
    • Store in an airtight container for up to 2 weeks




Tips:

  • Continuous stirring is key to prevent burning
  • The mixture should hold shape when pressed; if too dry, add a little more oil

Rice bran oil gives a lighter texture compared to ghee

3. MATAR KACHORI

Ingredients:

For the Dough:

  • 2 cups all-purpose flour (maida)
  • 2 tablespoons rice bran oil
  • ½ teaspoon salt
  • Water as needed

For the Filling:

  • 1 cup green peas (fresh or frozen)
  • 2 tablespoons rice bran oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 green chilies, finely chopped
  • 1 teaspoon ginger, grated
  • ½ teaspoon red chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon amchur (dry mango powder)
  • ½ teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons chopped coriander leaves


For Frying:

  • Rice bran oil


Instructions:

Prepare the Dough:

  1. Mix flour and salt in a bowl
  2. Add 2 tablespoons rice bran oil and rub it into the flour
  3. Add water gradually and knead into a stiff dough
  4. Cover and let rest for 20-30 minutes


Prepare the Filling:

  1. Boil or steam green peas until tender, then coarsely mash
  2. Heat 2 tablespoons rice bran oil in a pan
  3. Add cumin and fennel seeds; let them crackle
  4. Add ginger and green chilies; sauté for a minute
  5. Add mashed peas and all spices
  6. Cook for 5-7 minutes until the mixture is dry
  7. Add chopped coriander and let it cool


Assemble and Fry:

  1. Divide dough into 12-15 equal portions
  2. Roll each portion into a small circle (3-4 inches diameter)
  3. Place 1-2 tablespoons of filling in the center
  4. Gather the edges and seal tightly, removing excess dough
  5. Flatten gently and roll lightly to about ½ inch thickness
  6. Heat rice bran oil in a deep kadhai to 170-180°C
  7. Fry kachoris on medium heat, turning occasionally, until golden brown
  8. Drain on paper towels


Tips:

  • Seal the edges properly to prevent the filling from coming out
  • Fry on medium heat for crispy, flaky kachoris

Rice bran oil’s neutral taste lets the spices shine through

4. CRISPY PURI (POORI)

Ingredients:

  • 2 cups whole wheat flour (atta)
  • 2 tablespoons fine semolina (sooji/rava) – optional for extra crispiness
  • 1 teaspoon rice bran oil (for dough)
  • ½ teaspoon salt
  • ¾ cup water (approximately)
  • Rice bran oil for deep frying


Instructions:

  1. Make the Dough:
    • In a bowl, mix wheat flour, semolina, and salt
    • Add 1 teaspoon rice bran oil and mix well
    • Gradually add water and knead into a stiff, tight dough (stiffer than roti dough)
    • Cover with a damp cloth and let rest for 15-20 minutes

  2. Shape the Puris:
    • Knead the dough again briefly until smooth
    • Divide into 15-18 equal portions
    • Roll each portion into a smooth ball
    • Roll out each ball into a 3-4 inch diameter circle (not too thin, about ⅛ inch thick)
    • Do not let the rolled puris sit for long; fry immediately

  3. Fry the Puris:
    • Heat rice bran oil in a deep kadhai on high heat (180-190°C)
    • Test the oil by dropping a small piece of dough—it should rise quickly to the surface
    • Hold the puri vertically and gently slide it into the hot oil
    • Immediately press gently with a slotted spoon; the puri will puff up
    • Flip and fry the other side until golden (about 15-20 seconds per side)
    • Remove and drain on paper towels

Tips:

  • Stiff dough is crucial for puris to puff up and not absorb oil
  • Maintain high heat for frying
  • Press gently while frying to help the puri puff up completely

Rice bran oil and sunflower oil are recommended as they don’t smoke easily

5. NAMKEEN (SPICY SNACK MIX)

Crunchy tea-time munchies

Ingredients:

  • 1 cup thick poha (flattened rice)
  • ½ cup roasted peanuts
  • ½ cup fried gram (chana dal)
  • ½ cup cashews
  • ½ cup cornflakes (optional)
  • 1 cup thin sev
  • 10-12 curry leaves
  • 2-3 green chilies, slit
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafoetida (hing)
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon sugar
  • Salt to taste
  • 3-4 tablespoons rice bran oil


Instructions:

  1. Prepare Ingredients:
    • If using raw poha, fry it in rice bran oil until crispy; drain and set aside
    • If using raw peanuts, roast or fry them until golden

  2. Make the Tempering:
    • Heat rice bran oil in a large kadhai
    • Add mustard seeds and cumin seeds; let them splutter
    • Add curry leaves and green chilies; fry for 30 seconds
    • Add asafoetida and turmeric powder

  3. Mix Everything:
    • Lower the heat and add fried poha, peanuts, fried gram, cashews, and cornflakes
    • Toss well for 2-3 minutes
    • Add red chili powder, salt, and sugar
    • Mix thoroughly
    • Turn off heat and add sev; mix gently

  4. Cool and Store:
    • Let the namkeen cool completely
    • Store in an airtight container for up to 3-4 weeks


Tips:

  • Fry ingredients separately for even cooking
  • Add sev at the end to keep it crispy

Adjust spices according to taste

6. COCONUT BARFI

Ingredients:

  • 2 cups fresh grated coconut (or frozen, thawed)
  • 1 cup sugar
  • ½ cup milk
  • 2 tablespoons rice bran oil or ghee
  • ¼ teaspoon cardamom powder
  • 2 tablespoons chopped pistachios and almonds for garnish


Instructions:

  1. Cook the Mixture:
    • Grease a plate or tray with rice bran oil
    • In a heavy-bottomed pan, combine coconut, sugar, and milk
    • Cook on medium heat, stirring continuously
    • The mixture will become watery as sugar melts

  2. Thicken:
    • Continue cooking and stirring for 15-20 minutes
    • The mixture will start to thicken and leave the sides of the pan
    • Add rice bran oil or ghee and cardamom powder
    • Cook for another 2-3 minutes until the mixture comes together

  3. Set and Cut:
    • Pour the mixture onto the greased plate
    • Spread evenly with a greased spatula
    • Garnish with chopped nuts
    • Let it cool for 1-2 hours until set
    • Cut into diamond or square shapes

Tips:

  • Continuous stirring prevents burning
  • The mixture should be thick enough to hold shape but not too dry

Using rice bran oil gives a lighter texture than ghee

7. KAJU KATLI

Ingredients:

  • 2 cups cashews
  • 1 cup sugar
  • ½ cup water
  • ¼ teaspoon cardamom powder
  • 1 teaspoon rice bran oil for greasing
  • Silver vark (edible silver foil) – optional


Instructions:

  1. Prepare Cashew Powder:
    • Grind cashews to a fine powder (not paste)
    • Sift to remove any coarse pieces

  2. Make Sugar Syrup:
    • In a pan, combine sugar and water
    • Heat until sugar dissolves completely
    • Cook until you get one-string consistency (when syrup is touched between fingers, it forms a single thread)

  3. Mix and Cook:
    • Add cashew powder and cardamom to the syrup
    • Mix quickly on low heat
    • The mixture will come together like a soft dough (3-4 minutes)
    • Turn off heat immediately

  4. Roll and Shape:
    • Grease a flat surface with rice bran oil
    • Transfer the mixture and knead gently while still warm
    • Roll out between two sheets of parchment paper to ¼ inch thickness
    • Cut into diamond shapes while still warm
    • Apply silver vark if using

  5. Cool and Store:
    • Let it cool completely
    • Store in an airtight container for up to 2 weeks

Tips:

  • Don’t overcook the mixture or it will become hard
  • Work quickly as the mixture sets fast

Rice bran oil prevents sticking without adding flavor

8. BOONDI LADDU

Ingredients:

For Boondi:

  • 1½ cups gram flour (besan)
  • ¾ cup water
  • Pinch of orange food color (optional)
  • Rice bran oil for deep frying

For Laddu:

  • 1 cup sugar
  • ½ cup water
  • ¼ teaspoon cardamom powder
  • 2 tablespoons chopped cashews and raisins
  • Few saffron strands


Instructions:

  1. Make Boondi Batter:
    • Mix besan with water to make a smooth, flowing batter (like pancake batter)
    • Add food color if using
    • Let it rest for 10 minutes

  2. Fry Boondi:
    • Heat rice bran oil in a kadhai (180°C)
    • Hold a perforated ladle over the oil
    • Pour batter through it; tiny droplets will fall into the oil
    • Fry until golden and crispy
    • Remove and drain on paper towels
    • Repeat with remaining batter

  3. Make Sugar Syrup:
    • Cook sugar and water to one-string consistency
    • Add cardamom, saffron, and turn off heat

  4. Shape Laddus:
    • Add warm boondi, nuts, and raisins to the warm syrup
    • Mix well and let sit for 10-15 minutes until boondi absorbs syrup
    • While still warm, shape into tight round balls
    • Let cool completely


Tips:

  • Batter consistency is crucial—it should flow easily through the ladle
  • Fry in small batches for even cooking

Rice bran oil’s high smoke point ensures perfectly crispy boondi

Why Rice Bran Oil for Diwali Cooking?

✅ High Smoke Point (232°C/450°F) – Perfect for deep frying without smoking or breaking down

✅ Neutral Flavour – Doesn’t overpower the authentic taste of spices and ingredients

✅ Heart-Healthy – Rich in oryzanol, which helps maintain healthy cholesterol levels

✅ Less Greasy – Creates lighter, crispier textures with minimal oil absorption

✅ Antioxidant-Rich – Contains Vitamin E and natural antioxidants

✅ Versatile – Works perfectly for frying, sautéing, and even baking

Storage Tips:

  • Store sweets in airtight containers at room temperature for 1-2 weeks
  • Fried items like kachoris and puris are best consumed within 2-3 days
  • Namkeen can be stored for 3-4 weeks in airtight containers
  • Refrigerate sweets in hot, humid climates


Wishing you a sweet and joyful Diwali! May your celebrations be filled with light, love, and delicious homemade treats!

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