As a nation, we have always had a wide range of delicacies across regions for every festival. Diwali is no different. Here are five of the most common ones. Warning: We are not responsible if your mouth starts watering while reading this article! 


Also known as chakli, the word ‘murruku’ is derived from the Tamil word for ‘twisted’, a direct reference to the shape of this crunchy snack. Murruku is popular in Karnataka, Tamil Nadu, Kerala, Andhra Pradesh and even in Singapore, Fiji and Malaysia! This delicious rice-based delicacy can be found in many variations depending on your taste, ranging from sweet and buttery to minty and spicy!


Talk about sugar, spice and everything nice! Chiwda is a mixture of dry ingredients such as peanuts, corn, chickpea flour, fried lentils, ghatia or sev, flaked rice, vegetable oil, chickpeas, fried onion and curry leaves. It is topped with some salt and spices. In some cultures, raisins are also used for a hint of a sweet taste. It is known as kacang putih in Malaysia and Singapore. It is also called Bombay Mix or chanachur.


Mainly found in Gujarat, Maharashtra and Karnataka, shankarpali is also called shakkarpara, khurma, laktho, or lakdi mithai. This delicious snack is made from a dough of sugar, ghee, maida and semolina. It’s an instant source of energy as it is rich in carbohydrates. It’s taste can vary between sweet, spicy or sour depending on the household. It’s North Indian variant is called khurma or laktho. These little sweet diamonds are a must for any house during Diwali. 


Now this is a sweet that is famous the world over. After all, any Indian celebration is incomplete without laddoos. Derived from the Sanskrit word, ladduka, meaning sweetmeat, laddoos are usually made from flour, sugar, and ghee, butter or oil. To add to the richness, people might add extra ingredients such as chopped nuts or dried raisins. As usual, the recipe varies from one region to another. Regardless of its flavour, it’s always fun to see who manages to pop multiple laddoos at once.


Fans of the samosa are in for an absolute delight. This deep-fried sweet dumpling dates back to the 13th century when a jaggery-honey mixture was covered with wheat flour and was sun-dried. In its modern avatar, it is made with semolina, all-purpose flour, dried fruits and a mixture of sweetened khoa. A bite of this delicious snack will open up a variety of flavours in your mouth! There are different variations of this snack, not just in taste but in design as well, with some regions experimenting with various folds on the outer shell.