What Do Different Indian States Eat Instead of Kheel-Batasha on Diwali?

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Diwali celebrations in India are incomplete without sweets, snacks and traditional food offerings. While Kheel-Batasha is commonly offered during Diwali puja in many parts of North India, different Indian states have their own traditional foods and festive delicacies.

From Anarsa in Maharashtra to Adhirasam in Tamil Nadu and Murukku in South India, every region celebrates Diwali with its unique flavours.

These traditional foods are more than just festive treats. They reflect local ingredients, family customs, religious beliefs and regional food culture.

Let’s discover what people in different Indian states eat instead of Kheel-Batasha during Diwali.

Why Do People Eat Kheel-Batasha During Diwali?

Kheel refers to puffed rice, while Batasha is a small, round sugar candy. Both are traditionally used as offerings during Diwali puja, particularly in several North Indian households.

They are associated with prosperity, happiness and good fortune. Families also distribute these offerings among relatives, neighbours and visitors.

However, Kheel-Batasha is not a universal Diwali food tradition. In many regions, families prepare local sweets, savoury snacks and special dishes as part of their celebrations.

What Do Different Indian States Eat on Diwali?

Here is a state-wise look at some popular traditional Diwali foods across India.

1. Maharashtra – Faral, Karanji and Anarsa

In Maharashtra, Diwali is celebrated with a special homemade food collection called Diwali Faral. Instead of focusing only on Kheel-Batasha, families prepare a variety of sweet and savoury snacks.

Popular Diwali foods include:

• Karanji: A crispy, crescent-shaped pastry filled with coconut, sugar or jaggery.
• Anarsa: A traditional sweet prepared using rice and jaggery, often topped with poppy seeds.
• Chakli: A crunchy spiral-shaped snack made using rice flour and lentil flour.
• Shankarpali: Small, sweet or savoury diamond-shaped fried snacks.
• Chivda: A crunchy mixture made with flattened rice, peanuts and spices.

These dishes are prepared before Diwali and shared with friends, relatives and neighbours.

2. Gujarat – Mohanthal, Ghughra and Farsan

Gujarati Diwali celebrations include a delicious combination of sweets and savoury snacks. Families prepare traditional farsan and mithai for Lakshmi Puja and festive gatherings.

Popular foods include:

• Mohanthal: A rich sweet made with gram flour, ghee, sugar and dry fruits.
• Ghughra: A crescent-shaped fried pastry filled with sweet coconut or dry fruit stuffing.
• Chakri: A crispy spiral snack made from flour and spices.
• Chevdo: A savoury mixture prepared with flattened rice, peanuts and spices.
• Magaj: A traditional gram flour sweet prepared with ghee and sugar.

Many Gujarati families also exchange homemade sweets and snacks during Diwali and the Gujarati New Year.

3. Rajasthan – Mawa Kachori and Ghevar

Rajasthan is known for its rich sweets prepared using ghee, mawa, flour and dry fruits. During Diwali, many families enjoy traditional Rajasthani delicacies.

Popular choices include:

• Mawa Kachori: A deep-fried pastry stuffed with sweetened mawa and nuts, often dipped in sugar syrup.
• Ghevar: A disc-shaped sweet soaked in sugar syrup and sometimes topped with rabri.
• Balushahi: A flaky, deep-fried sweet coated with sugar syrup.
• Dal Kachori: A crispy snack filled with spiced lentils.
• Churma Ladoo: A traditional sweet made using wheat flour, ghee and sugar or jaggery.

Mawa Kachori is particularly popular in Jodhpur and is a special treat for festive occasions.

4. Uttar Pradesh – Gujiya, Peda and Balushahi

In Uttar Pradesh, Diwali food traditions include a variety of milk-based sweets, fried snacks and homemade mithai.

Popular festive foods include:

• Gujiya: A sweet pastry filled with khoya, coconut and dry fruits.
• Peda: A traditional milk-based sweet prepared using khoya and sugar.
• Balushahi: A flaky sweet with a sugar-coated exterior.
• Besan Ladoo: Round sweets made using roasted gram flour, ghee and sugar.
• Mathri: A crispy, savoury snack prepared using flour and spices.

Kheel-Batasha is also common in many UP households, particularly during Lakshmi Puja.

5. Punjab – Pinni, Panjiri and Mathri

Punjabi families enjoy ghee-rich sweets and crunchy snacks during Diwali. Pinni and Panjiri are among the traditional preparations found in many households.

Popular foods include:

• Pinni: A rich sweet made with wheat flour, ghee, jaggery or sugar and dry fruits.
• Panjiri: A mixture of roasted wheat flour, ghee, nuts and edible ingredients.
• Mathri: A crispy, savoury snack served with tea.
• Besan Ladoo: A traditional sweet made with gram flour and ghee.
• Kaju Katli: A popular cashew-based sweet enjoyed during festive celebrations.

These foods are also prepared for family gatherings and festive gifting.

6. Bihar – Thekua, Khaja and Malpua

Bihar has a rich tradition of preparing sweets with wheat flour, jaggery and rice. Thekua is especially familiar in Bihari households.

Popular festive foods include:

• Thekua: A crispy sweet biscuit made using wheat flour, jaggery and ghee.
• Khaja: A layered, flaky sweet coated with sugar syrup.
• Malpua: A sweet, deep-fried pancake prepared with flour, milk and sugar.
• Anarsa: A rice-based sweet made with jaggery or sugar.
• Pedakiya: A stuffed sweet pastry similar to Gujiya.

These traditional foods are enjoyed during festivals and family celebrations.

7. West Bengal – Sandesh, Narkel Naru and Payesh

In West Bengal, Diwali coincides with Kali Puja. The celebration includes special offerings, traditional Bengali sweets and family meals.

Popular foods include:

• Sandesh: A popular Bengali sweet made using chhena and sugar.
• Narkel Naru: Small coconut balls prepared with jaggery or sugar.
• Payesh: A traditional rice pudding cooked with milk, sugar or jaggery.
• Rasgulla: A soft, syrup-based sweet made from chhena.
• Nimki: A crispy, savoury snack made from flour.

Many Bengali families also prepare bhog, which may include khichuri, mixed vegetable curry and other dishes for religious offerings.

8. Assam – Narikol Laru and Pitha

Assamese festive food uses ingredients such as rice, coconut and jaggery. Narikol Laru is one of the popular traditional sweets enjoyed during festivals.

Popular foods include:

• Narikol Laru: Coconut ladoos made with grated coconut, jaggery or sugar.
• Til Pitha: A traditional rice-flour preparation filled with sesame seeds and jaggery.
• Ghila Pitha: A fried rice-flour snack, often prepared with jaggery.
• Narikol Pitha: A rice-based preparation with coconut filling.

These dishes reflect Assam’s traditional use of rice and locally available ingredients.

9. Goa – Neureos and Sweet Poha

Goa has its own festive food traditions influenced by Konkani culture. During Diwali, families prepare coconut-based sweets and traditional snacks.

Popular foods include:

• Neureos: Crescent-shaped pastries filled with coconut, jaggery, nuts and cardamom.
• Sweet Poha: Flattened rice prepared with jaggery and coconut.
• Chakli: A crunchy, spiral-shaped snack.
• Ladoo: Different varieties of homemade sweet balls.
• Karanji: A stuffed pastry similar to Neureos.

Neureos are particularly associated with festive celebrations in Goa.

10. Tamil Nadu – Adhirasam, Murukku and Mysore Pak

Tamil Nadu celebrates Deepavali with traditional sweets and savoury snacks. Families usually prepare several dishes before the festival.

Popular foods include:

• Adhirasam: A traditional sweet made with rice flour and jaggery.
• Murukku: A crunchy, spiral-shaped snack made from rice flour and urad dal flour.
• Mysore Pak: A rich sweet made using gram flour, ghee and sugar.
• Thenkuzhal: A light and crispy savoury snack.
• Deepavali Marundhu: A traditional herbal preparation made with ingredients such as dry ginger, pepper and other spices.

Deepavali Marundhu is traditionally consumed to support digestion after enjoying festive food.

11. Karnataka – Chiroti, Holige and Chakkuli

Karnataka has a wide variety of traditional sweets and snacks prepared during Deepavali. Families enjoy both sweet and savoury homemade dishes.

Popular foods include:

• Chiroti: A flaky, layered sweet pastry often served with powdered sugar.
• Holige or Obbattu: A sweet flatbread stuffed with jaggery and lentil filling.
• Chakkuli: A crunchy spiral-shaped savoury snack.
• Mysore Pak: A famous Karnataka sweet made with gram flour, ghee and sugar.
• Kodubale: A ring-shaped crunchy snack prepared using rice flour and spices.

These dishes are commonly shared with relatives and guests during festive visits.

12. Andhra Pradesh – Ariselu and Gavvalu

In Andhra Pradesh, Deepavali food traditions include sweets prepared using rice flour, jaggery, lentils and ghee.

Popular festive foods include:

• Ariselu: A traditional sweet made with rice flour and jaggery.
• Gavvalu: Shell-shaped sweet snacks prepared using flour and jaggery or sugar syrup.
• Sunnundalu: Traditional urad dal ladoos prepared with ghee and sugar or jaggery.
• Poornalu: Sweet dumplings filled with lentils and jaggery.
• Chakralu: Crispy, spiral-shaped savoury snacks.

Ariselu is one of the well-known traditional sweets prepared during Deepavali.

13. Telangana – Sakinalu and Traditional Ladoos

Telangana has distinctive food traditions, especially snacks made with rice flour and sesame seeds.

Popular foods include:

• Sakinalu: A traditional circular snack made with rice flour and sesame seeds.
• Gavvalu: Small shell-shaped sweets.
• Ariselu: A rice flour and jaggery sweet.
• Ladoo: Homemade sweets prepared using lentils, flour or nuts.
• Murukku: A crispy snack enjoyed during festive gatherings.

Sakinalu is particularly associated with Telugu celebrations and is also prepared for other festivals.

14. Odisha – Chhena Poda and Kakara Pitha

Odisha has a distinctive sweet-making tradition based on chhena, rice flour and jaggery. Families enjoy different regional sweets during festive occasions.

Popular foods include:

• Chhena Poda: A baked sweet made using fresh chhena and sugar.
• Kakara Pitha: A fried or pan-cooked sweet dumpling, often filled with coconut and jaggery.
• Arisa Pitha: A traditional rice-flour and jaggery preparation.
• Rasabali: A sweet dish made using flattened chhena patties soaked in thickened milk.
• Khaja: A crispy, layered sweet.

These foods are part of Odisha’s wider festive and religious food culture.

15. Madhya Pradesh – Khasta Kachori and Malpua

Madhya Pradesh has a mix of North Indian and central Indian food traditions. During Diwali, families enjoy sweets, fried snacks and special meals.

Popular foods include:

• Khasta Kachori: A crispy pastry filled with spiced lentils.
• Malpua: A sweet pancake prepared with flour, milk and sugar.
• Jalebi: A spiral-shaped sweet soaked in sugar syrup.
• Besan Ladoo: A traditional sweet made with roasted gram flour.
• Shakkarpara: Small, crunchy, sweet diamond-shaped snacks.

These dishes are commonly served during festive gatherings.India Today+4

Quick Comparison of Traditional Diwali Foods Across Indian States

Indian State	Popular Diwali Food	Main Ingredients
Maharashtra	Karanji, Anarsa, Chakli	Rice, coconut, jaggery
Gujarat	Mohanthal, Ghughra	Gram flour, ghee, sugar
Rajasthan	Mawa Kachori, Ghevar	Mawa, flour, ghee
Uttar Pradesh	Gujiya, Peda	Khoya, flour, sugar
Punjab	Pinni, Panjiri	Wheat flour, ghee, nuts
Bihar	Thekua, Khaja	Wheat flour, jaggery
West Bengal	Sandesh, Narkel Naru	Chhena, coconut
Assam	Narikol Laru, Pitha	Coconut, rice, jaggery
Goa	Neureos, Sweet Poha	Coconut, jaggery, poha
Tamil Nadu	Adhirasam, Murukku	Rice flour, jaggery
Karnataka	Chiroti, Holige	Flour, lentils, ghee
Andhra Pradesh	Ariselu, Gavvalu	Rice flour, jaggery
Telangana	Sakinalu, Gavvalu	Rice flour, sesame
Odisha	Chhena Poda, Kakara Pitha	Chhena, rice flour
Madhya Pradesh	Khasta Kachori, Malpua	Lentils, flour, milk

Why Does Diwali Food Change From State to State?

Indian Diwali food traditions are influenced by regional ingredients, climate, religious customs and family recipes.

Here are some important reasons behind these differences.

1. Availability of local ingredients

Different states use ingredients that are easily available in their regions. Coconut is common in coastal food traditions, while jaggery and rice flour are widely used in several eastern and southern Indian preparations.

2. Religious and cultural traditions

Different communities celebrate Diwali through different rituals. For example, West Bengal celebrates Kali Puja, while many South Indian families celebrate Deepavali with early-morning rituals and traditional food preparations.

3. Family recipes and customs

Many Diwali recipes are passed from grandparents to younger generations. Families continue preparing these dishes because they are connected with childhood memories and cultural traditions.

4. Sharing sweets and snacks

Exchanging homemade sweets and snacks is an important part of Diwali celebrations. It brings families, friends and neighbours together.

FAQ’s Traditional Diwali Foods

1. Which Indian states traditionally eat Kheel-Batasha on Diwali?

Kheel-Batasha is particularly common in several North Indian households, including Uttar Pradesh, Delhi, Haryana and parts of Rajasthan. Its use varies by family and community.

2. What is the most popular Diwali food in Maharashtra?

Maharashtra is famous for Diwali Faral, which includes karanji, chakli, shankarpali, anarsa, chivda and besan ladoo.

3. What sweet is traditionally prepared in Tamil Nadu during Diwali?

Adhirasam is one of the traditional Tamil Diwali sweets. It is made using rice flour and jaggery. Mysore Pak and other homemade sweets are also popular.

4. What do people in Gujarat eat during Diwali?

Gujarati families enjoy mohanthal, ghughra, magaj, chakri and chevdo during Diwali.

5. Which traditional sweet is famous in Bihar during Diwali?

Thekua, khaja, malpua and anarsa are among the traditional sweets enjoyed in Bihar during festive celebrations.

6. What do Bengali families prepare during Kali Puja?

Bengali families prepare sweets such as sandesh, narkel naru and payesh. Some households also prepare khichuri and mixed vegetable dishes as bhog.

7. What is the traditional Diwali sweet of Andhra Pradesh?

Ariselu is a well-known traditional sweet of Andhra Pradesh. It is prepared using rice flour and jaggery.

8. What is Diwali Faral?

Diwali Faral is a collection of traditional Maharashtrian sweets and savoury snacks prepared before Diwali. It commonly includes chakli, karanji, chivda, anarsa and shankarpali.

Conclusion

Diwali is celebrated with different food traditions across India, and every state brings something special to the festive table. While Kheel-Batasha remains a familiar offering in many North Indian homes, other regions enjoy their own traditional sweets and snacks.

From Maharashtra’s Diwali Faral to Tamil Nadu’s Adhirasam and Assam’s Narikol Laru, these foods represent India’s diverse culinary heritage.

The ingredients and recipes may change from one state to another, but the feeling behind the celebrations remains the same: sharing happiness, welcoming prosperity and enjoying delicious food with family.

This Diwali, try a traditional sweet from another Indian state and add a new flavour to your celebrations.