Diwali 2026: 2 Delicious Hazelnut Recipes to Sweeten Your Festive Celebrations

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Diwali is incomplete without mithai, but this year you can add a nutty, indulgent twist to your festive spread. Hazelnuts bring a buttery crunch and a deep, toasty flavour that pairs beautifully with both Indian and global sweets. Whether you are hosting a big family gathering or looking for a unique gift to share with friends, these two hazelnut recipes make it easy to impress. One is a Mediterranean classic with an Indian heart, the other a modern makeover of the beloved barfi.

Hazelnut Baklava: A Mediterranean Classic with an Indian Heart
Crisp, flaky layers of filo, a creamy filling and a sweet syrup make this baklava a showstopper. The cream cheese and cooking cream filling gives it a richness that suits the festive table.

Ingredients
12 filo sheets
120 g cream cheese
200 g cooking cream
40 g icing sugar
200 g melted unsalted butter
100 g chopped toasted hazelnuts
100 g granulated sugar
100 ml water
Instructions

Step 1: Prepare the baklava
Grease a baking tray with melted butter. Layer 6 filo sheets, brushing each with butter.
Mix the cream cheese, cooking cream and icing sugar into a smooth filling. Spread it over the filo layers.
Add another 6 filo sheets, brushing each with butter. Cut the baklava into diamond shapes.

Step 2: Bake
Bake at 200-220°C (390-430°F) for 20 to 30 minutes, or until golden brown. If needed, bake for an additional 10 minutes.

Step 3: Make the syrup
Boil the granulated sugar and water to a one-thread consistency.
Pour the hot syrup over the baked baklava.

Step 4: Garnish and serve
Garnish with rose petals and a dusting of icing sugar. Serve hot or cold, as desired.
Enjoy this rich, flaky dessert with a delightful cream and hazelnut filling!

Chocolate Hazelnut Barfi: A Modern Makeover for a Festive Classic
Barfi is a Diwali staple, and this version adds cocoa and roasted hazelnuts to the traditional mawa base. The result is a fudgy, chocolatey sweet that appeals to kids and adults alike, and it needs only four ingredients.

Ingredients
700 g grated mawa
1 cup powdered sugar
4 tbsp cocoa powder
1 cup roasted and chopped hazelnuts
Instructions

Step 1: Dry roast the hazelnuts over low heat, stirring until golden. Cool and chop.

Step 2: In a pan, cook the grated mawa on low heat until it melts and releases ghee.

Step 3: Stir in the cocoa powder and cook until the mixture thickens and pulls away from the pan.

Step 4: Add the powdered sugar and mix until combined. Fold in three-quarters of the chopped hazelnuts.

Step 5: Transfer to a lined tray, pressing down evenly. Sprinkle the remaining hazelnuts on top.

Step 6: Let it sit for 30 to 45 minutes, then cut into desired shapes and enjoy!

Tips for Success
Toast the hazelnuts well. Roasting brings out their aroma and gives both desserts a deeper flavour.
Keep the filo covered. Filo dries out quickly, so cover unused sheets with a damp cloth while you work.
Use low heat for the barfi. Cooking the mawa slowly prevents burning and gives a smooth texture.
Cool the syrup slightly if you prefer extra crispness. Pouring hot syrup on hot baklava gives a softer, syrup-soaked result, so choose based on your taste.

Gifting and Serving Ideas
Pack the barfi squares in a decorative box with butter paper for a thoughtful Diwali gift. Serve the baklava warm with a scoop of vanilla ice cream, or chilled alongside chai or coffee after the Diwali dinner.