Diwali: Must-have Diwali food across India for this Indian Festival

Festivals bring in people from various backgrounds to come together in celebrations and understanding each other. In a country like India, food is irreversibly linked to festivals. This is especially true for Diwali. Diwali is not only a festival of lights but also a festival of flavours. Something that pops into one's mind when they hear the word Diwali is the sweet dishes that the festival brings with it. Other than the Chakli and Chivda, which all are familiar with, most of them are not familiar with some Diwali food dishes that are served in various regions of India. So what does the country eat during this Indian festival? Here is the list.

1. Anarsa

Anarsa is known to be a crucial part of the Maharashtrian Diwali's food. This food item is prepared with a combination of rice flour and jaggery, which is later sprinkled with poppy seeds. This is a sweet snack. During Diwali, families wake up and bathe before sunrise and have this Diwali food for their breakfast.

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2. Kheel Batasha

Kheel Batasha is an inextricable part of celebrating the Indian festival in Delhi. Kheel Batasha is prepared with puffed rice and drops of sugar. This sweet confectionery usually comes in the shape of a drop. Apart from the regular shape, there are variations that have come along with years, which include animal-shaped Kheel Batasha, called as Khilone or the tower-shaped, Hathri.

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3. Teepi Gavvalu

Teepi Gavvalu is a sweet dish served in Andhra Pradesh during Diwali. In Telugu, the dish 'Teepi Gavvalu' literally means 'sweet shells'. This sweet Diwali confectionery is prepared by rolling a dough of flour and jaggery into shell shape, which is deep-fried and dipped in sugar syrup.

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Diwali is a five-day Indian festival which occurs during the autumn season, every year. This Indian festival is known as one of the most amazing and largely celebrated festivals across the world. The festival was earlier celebrated only in India but now is recognised all around the world.

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