Diwali means sweets, and kids tend to have strong opinions about which ones deserve the biggest share. Chocolate usually wins. Instead of buying another box of glossy mithai, why not let the children help make something at home? These five recipes are quick, need only a handful of ingredients and give little hands plenty to do, from stirring and rolling to sprinkling. They also lean on dates, oats, nuts and seeds, so the treats are a little more nourishing than the usual festive fare. Here’s how to make them.
Because of the choking risk, many contain nuts, milk or seeds, so check for allergies before serving, and chop or avoid whole nuts for young children. These are simple home recipes written for general informational purposes and are not medical or nutritional advice. Do not give honey to babies under one year old. Melted chocolate and hot water can burn, so children should be supervised by an adult around the stove, microwave and hot bowls. Quantities and setting times may vary, so adjust to your kitchen.
Melt 150 g of dark or milk chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave in 20-second bursts, stirring each time. Spoon the mixture into mini cupcake liners and chill for 30 minutes until set. Chill for 20 minutes. Melt 100 g of chocolate, dip each date halfway, and place it on baking paper. Sprinkle with sesame seeds or a little desiccated coconut, then chill for 20 minutes to set. Roll into small ladoos and chill for 30 minutes.
Let it cool for a minute, then fold in one cup of puffed rice (murmura) or cornflakes, plus two tablespoons of chopped almonds or raisins. They make about twelve crunchy, bite-sized treats, and kids will love pressing a few sprinkles on top. Blend ten soft, pitted dates with two tablespoons of cocoa powder, two tablespoons of ground almonds or oats and a pinch of cinnamon until the mixture comes together into a sticky dough. If the dates are hard, soak them in warm water for ten minutes first and drain well. Roll small portions into balls with clean hands, then coat them in desiccated coconut or crushed pistachios. There’s no added sugar, and kids enjoy rolling and coating them as much as eating them. This one is almost no-cook. Slit open eight to ten pitted dates and tuck an almond, a walnut piece or a spoonful of nut butter inside. Chop the nuts finely for younger children, and supervise the melting. They look smart enough for a Diwali gift box, and they’re naturally sweet and filling. Dry roast one cup of rolled oats until fragrant, cool, and grind to a coarse powder. In a bowl, mix the oats with two tablespoons of cocoa powder, three tablespoons of peanut or almond butter and three tablespoons of honey, maple syrup or jaggery syrup. Add a splash of milk if it’s too dry. They have a familiar shape for the festival, and the oats and nut butter give them real staying power for a hungry child. For something creamy, whisk three tablespoons of chia seeds with one cup of milk, one and a half tablespoons of cocoa powder, one to two tablespoons of maple syrup and a drop of vanilla. Leave it for ten minutes, whisk again to break up any clumps, then refrigerate for at least two hours, or overnight, until thick and pudding-like. Serve in small glasses topped with banana slices and crushed nuts. It tastes rich and indulgent, but it’s full of fibre, and it can be made ahead.
