A) Chakli Murukku
B) Omapodi Murukku
A) Chakli Murukku
You don't have to work hard to find these savoury treats outside of Deepavali season. Available at roadside stalls, grocery stores and hypermarkets all year round, this spicy and fiercely delicious snack is sold in so many varieties, the most common of which is the spiral-shaped chakli (sometimes also called chakri) murukku.
A) Sohan Papdi
B) Coconut Burfi
B) Coconut Burfi
There's no hiding these wonderfully sweet and colourful coconut candy treats from the kids (and the adults) at any Deepavali open house. These dense, rich confectioneries are made from desiccated coconut, milk, clarified butter and sugar. Burfi is definitely a must-try at least once a year when the Festival of Lights comes 'round.
A) Jalebi
B) Pakora
A) Jalebi
How does jalebi get its sweet taste and almost neon-like orange or yellow vibrancy? First, the pretzel-like batter of chickpea flour is deep-fried, then dipped in a sugary syrup. Its vivid colour is usually the effect of saffron or food colouring. Served hot or cold, it's delicious all the same!
A) Gulab Jamun
B) Kesar Peda
A) Gulab Jamun
Gulab translates to 'rose' and jamun to 'berry'. It's a quirky nickname but one that got me utterly confused as a child as I was once convinced that these were actual fruits. In reality, the sponge-like spheres are made of milk solids that are fried and dipped in a generous helping of rose-flavoured syrup.
A) Pori Urundai
B) Laddu
B) Laddu
Made from chickpea flour (some types of laddu are made from semolina or ground coconut), the sweet dough batter used to make these snacks is fried, left to cool, and then rolled into balls, revealing hints of raisins, almond flakes, cashew nuts and other flavour-packed ingredients.
A) Mysore Pak
B) Kulfi
A) Mysore Pak
A dessert that's said to have originated in the Royal Palace of Mysore long ago, mysore pak is another wondrous Deepavali snack that's made from combining sugar, flour and ghee with ground cardamom spice. The ingredients are simple, but a significant amount of effort goes into getting its soft yet brittle texture just right.
A) Sohan Papdi
B) Kaju Katli
A) Sohan Papdi
If you're thinking that this is starting to look very similar to burfi and mysore pak, you'll find that the difference with sohan papdi is its crispy, flaky texture - a little less dense compared to the fudge-like properties of the first two. Sohan papdi can be cube-shaped or look more like Swiss roll slices, but they're still called the same thing. Confusing, I know!
