Diwali is just around the corner–the lights, the laughter, the sweet aroma of desserts filling the air. It’s a time to come together, share moments, and celebrate the joy of food with family and friends.

This year, we’ve put together some interesting and easy-to-make desserts that you can try at home–each one inspired by traditional flavours, with a little twist to make them special. Using Zama Organics ingredients, these recipes are simple, wholesome, and perfect for adding a touch of festivity to your Diwali celebrations. 

1. Persimmon Tart with Cardamom Caramel Sauce

A warm, flaky dessert with soft persimmons and a golden caramel drizzle. Perfect with evening chai or after dinner with family.

Prep Time: 15 mins | Cook Time: 30 mins | Servings: 4

Ingredients:

For the Tart:

- 2 ripe persimmons, sliced
- 1 packet puff pastry (thawed)
- 6 tsp coconut sugar
- 1 tbsp milk (for brushing)

For the Cardamom Caramel Sauce:

- 2 tbsp A2 desi cow ghee
- 2 tbsp coconut sugar
- 1 tbsp heavy cream or fresh malai
- A pinch of pink salt
- ¼ tsp cardamom (ground)

Steps to Make:

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. Roll out the thawed puff pastry and cut into 4 rectangles.

3. Lightly cut an “L” shape at two opposing corners of each rectangle (don’t cut all the way through) and fold one corner over the other to form a small border.

4. Brush the top of the pastry with milk.

5. Arrange the persimmon slices evenly on each rectangle and sprinkle 1–2 tsp of coconut sugar over the top.

6. Bake in the oven for 25–30 minutes, or until the pastry is golden and the persimmons are soft.

7. Meanwhile, prepare the caramel sauce: heat ghee and coconut sugar in a small pan until fully melted.

8. Add cream, pink salt, and cardamom. Whisk until smooth and slightly thickened.

9. Remove the tarts from the oven and drizzle the warm cardamom caramel sauce on top before serving.

Tips:

Sprinkle chopped pistachios over the tarts for added crunch.

2. Gajar Halwa Cheesecake

A fusion dessert that combines the comfort of gajar halwa with the creaminess of cheesecake, rich, festive, and unforgettable.

Prep Time: 20 mins | Cook Time: 25 mins | Servings: 6

Ingredients:

For the Crust:

- 3 packets Biscoff biscuits (or crushed digestive biscuits)
- ⅓ cup melted A2 Desi Cow Ghee
- 2 tsp vanilla extract

For the Cheesecake Filling:

- 2 packs cream cheese (200g each)
- ⅓ cup coconut sugar
- 3 tsp corn starch
- ¼ cup fresh cream (or thick hung curd)
- 2 tsp rose water
- 1¼ cup gajar halwa (homemade)

Steps to Make

1. Preheat oven to 160°C (325°F).

2. Mix crushed biscuits, ghee, and vanilla to form the crust. Press into a baking pan.

3. Beat cream cheese, coconut sugar, corn starch, and fresh cream (or hung curd). Add rose water and gajar halwa.

4. Pour over the crust and bake for 25 minutes.

5. Let it cool, then refrigerate for 4 hours or overnight.

Tip:

Top with a small spoon of warm gajar halwa before serving for extra flavour.

3. Biscoff Pecan Fudge Brownies

A rich, fudgy brownie layered with Biscoff cookies and toasted pecans–perfect for a Diwali party.

Prep Time: 15 mins | Cook Time: 30 mins | Servings: 8

Ingredients

For the Brownie:

- ½ cup A2 Desi Cow Ghee (melted)
- ¾ cup Coconut Sugar
- 2 tbsp Cocoa Powder
- 1 cup Khapli Wheat Flour
- 1 tsp Baking Powder
- ½ cup Almond Milk (or any milk of choice)
- 1 tsp Vanilla Extract
- 24 Biscoff Cookies

For the Pecan Glaze:

- 2 tbsp A2 Desi Cow Ghee
- ¼ cup Coconut Sugar
- ¼ cup Heavy Cream (or coconut cream)
- 1 cup Pecans

Steps to Make

1. Prepare the Brownie Batter:

- Preheat your oven to 180°C (350°F) and line a square baking tray with parchment paper.
- In a bowl, whisk melted ghee and coconut sugar until smooth.
- Add cocoa powder, vanilla extract, and almond milk. Mix well.
- Gently fold in Khapli wheat flour and baking powder to form a thick batter.

2. Layer and Bake:

- Pour half the batter into the tray.
- Arrange a layer of Biscoff cookies on top.
- Pour the remaining batter over the cookies and spread evenly.
- Bake for about 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

3. Make the Pecan Glaze:

- In a small saucepan, heat ghee and coconut sugar. Stir until it starts to melt.
- Add cream and let it bubble until slightly thick.
- Stir in the pecans and coat well.

4. Finish:

Spread the pecan glaze evenly over the warm brownies and let it set.

Tip:

Chill before cutting–it helps you get clean, perfect squares.

4. Rose Mawa Stuffed Dates

A traditional favourite made modern, soft dates filled with sweetened mawa, nuts, and rose water. Simple yet special.

Prep Time: 10 mins | Cook Time: 10 mins | Servings: 10–12

Ingredients

- 1 cup crumbled mawa (khoya)
- ¼ cup desiccated coconut
- ¼ cup chopped almonds and pistachios
- ½ tsp rose water
- ¼ tsp cardamom powder
- 10–12 pitted dates

Steps to Make

1. Heat a pan and cook mawa for 2 minutes.

2. Add coconut and nuts, mix well.

3. Add rose water and cardamom, and cook for 2–3 minutes.

4. Let it cool slightly and fill each date with the mixture.

5. Roll the top in chopped nuts or coconut for garnish.

Tip:

If your filling feels dry, add a drizzle of honey to bind it.

5. Berry Infused Shrikhand

A refreshing take on the classic shrikhand, sweetened with coconut sugar and infused with berry puree. Perfect for a light festive dessert.

Prep Time: 15 mins | Cook Time: 10 mins | Servings: 4

Ingredients

- 3 cups thick yogurt (hung curd)
- 2 cups mulberries (or mixed berries)
- ½ cup Coconut Sugar
- ½ tsp green cardamom powder

Steps to Make

1. Hang the curd in a muslin cloth for 4–5 hours or overnight.

2. Puree the berries and cook with coconut sugar until slightly thick. Strain to remove seeds.

3. In a bowl, whisk the hung curd and cardamom until smooth.

4. Mix in the cooled berry sauce.

5. Chill for a few hours before serving.

Tip:

Serve with fresh berries or glazed cherries for colour and freshness.

6. Vermicelli Shrikhand Cups

Crispy vermicelli cups filled with creamy berry shrikhand, fun, easy, and perfect for festive gatherings.

Prep Time: 15 mins | Cook Time: 10 mins | Servings: 6

Ingredients

- 1 cup roasted vermicelli
- 2 tbsp A2 desi cow ghee
- ¼ cup condensed milk
- Prepared berry shrikhand (from above recipe)

Steps to Make

1. Roast vermicelli in ghee until golden.

2. Add condensed milk and mix until it sticks together.

3. Press the mixture into silicone cups while warm and refrigerate for 1 hour.

4. Once set, fill each cup with chilled berry shrikhand.

Tip:

Add crushed pistachios or saffron strands on top before serving.

FAQs

Q. Can I make these desserts in advance?
A. Yes, most can be prepared a day earlier and stored in the fridge.

Q. Are these recipes refined-sugar-free?
A. Yes, all recipes use natural sweeteners like Zama Coconut Sugar or Date Powder.

Q. Can I make them vegan?
A. Yes, use coconut milk instead of dairy and coconut oil instead of ghee.

Q. How can I add more flavour to these desserts?
A. Use saffron, rose water, or cardamom, small touches that make a big difference.

Q. Where can I find Zama Organics ingredients?
A. You can explore all products on our website, delivered fresh from our farmers to your kitchen.