From shankarpali to sev to kaju katli—these are some of the snacks enjoyed during the festival of lights.
Growing up, our household of four would rise early—way too early—on the first day of Diwali, the Hindu “festival of lights.” It was technically a holiday, but we still had to wake up at 7 a.m.
The one thing that has likely made the early-morning temple visits more bearable for generations of Diwali revelers is the prospect of finally arriving home, shrugging out of the itchy finery, and stuffing your face with heaps and heaps of Diwali-special eats, a dazzling array of sweets and snacks, ideally consumed for all meals, round the clock, for the entire duration of the festival: glass jars filled with chiroti and sev, giant aluminum tins packed with chakli, platter after platter of...
The thing I like best about karanjis is that their unsweetened crust keeps them from turning into absolute sugar bombs, the way several Indian sweets can be. They’re sweet, but not too sweet, and go perfectly with many rounds of chai on languid Diwali afternoons. There are several kinds of sev across India, varying in thickness, from as thin as cake sprinkles to as thick as cheese straws, and in spice levels. For example, there’s Ratlami sev, which packs a slow, potent burn from black pepper, and the bright-yellow “nylon” sev that’s a popular garnish forThe one I’m talking about here, though, is the orange kind, best consumed at home, because in shops you’ll find it all broken up into proper, packageable bits.
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