Diwali Puja Mithai

To make Diwali Puja Mithai, start by heating 3 tablespoons of ghee in a pan over medium flame. Add 2 cups of coconut powder and sauté until fragrant. Then, pour in 1 cup of milk and mix well. Add 1.5 cups of jaggery powder and stir until it melts completely. Incorporate 0.5 cup of milk powder and 0.5 teaspoon of cardamom powder, mixing until well combined. Cook the mixture until it thickens and starts to leave the sides of the pan. Allow it to cool slightly, then shape into small balls and garnish with nuts before serving.

No, traditional Diwali Puja Mithai is not suitable for vegan diets as it contains ghee and milk. However, you can make a vegan version by substituting ghee with coconut oil and using plant-based milk alternatives like almond or soy milk. You can also replace jaggery with a vegan sweetener like maple syrup, adjusting the quantity to taste.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar in equal amounts. Keep in mind that the flavor will be slightly different, but it will still provide the sweetness needed for the recipe. If you prefer a healthier option, you can also use agave syrup, adjusting the quantity as it is sweeter than jaggery.

To store leftover Diwali Puja Mithai, place it in an airtight container and keep it in the refrigerator. It can last for up to a week. For longer storage, you can freeze the mithai. Just make sure to wrap each ball in plastic wrap and place them in a freezer-safe container. They can be stored in the freezer for up to three months.

Diwali Puja Mithai pairs wonderfully with a cup of masala chai or cardamom tea, enhancing the festive flavors. You can also serve it alongside other traditional Indian sweets like gulab jamun or barfi for a delightful dessert platter during Diwali celebrations.