Deepavali at our home means a kitchen that smells of ghee and freshly fried snacks for weeks — but it does not mean chaos. Over the years I have learned to spread the cooking across three weeks: the dry savories first, since they keep for weeks in airtight containers, then the ladoos and burfis in the final days, and the fresh sweets the day before. Here is the exact schedule I follow, built around the recipes in my Deepavali collection — so everything is ready without a last-minute rush.
Week 1 — October 18–24: Start with the dry savories
These crisp savories keep 2–3 weeks in airtight containers, so make them first and get them out of the way. Cool each batch completely before storing — any trapped warmth will soften them.
- Thenkuzhal — keeps for weeks without refrigeration
- Mullu Murukku — keeps 2–3 weeks airtight
- Omapodi — keeps 2–3 weeks airtight
Week 2 — October 25–31: More savories, plus Adirasam
A second round of fried savories, plus Adirasam — the jaggery in it keeps it tasting fresh for two weeks or more.
- Ribbon Pakoda — keeps 2–3 weeks airtight
- Pepper Kaara Sev — keeps 2–3 weeks airtight
- Ragi Murukku — keeps 2–3 weeks airtight
- Adirasam — keeps 2+ weeks airtight
Week 3 — November 1–7: Sweets week
Now the sweets. The okkarai varieties go early in the week since they hold about a week; the ladoos and Mysore Pak are best made November 5–7; and Suzhiyan, with its coconut filling, is a day-before job.
- Green Gram Dal Okkarai — make early in the week, keeps about a week
- Okkarai — make early in the week, keeps about a week
- Mysore Pak — make November 5–7
- Pottukadalai Urundai — make November 5–7
- Rawa Urundai — make November 5–7
- Boondi Laddu — make November 5–7
- Green Gram Dhal Urundai — make November 5–7
- Suzhiyan — make on Saturday, November 7, the day before; best fresh
Storage tips that make this work
- Cool every fried batch completely before it goes into a container.
- Use clean, dry, airtight steel containers or jars — glass works too.
- Keep sweets and savories in separate containers so flavors do not mingle.
- Store in a cool, dry spot away from the stove; no refrigeration needed for anything on this list.
By Deepavali morning, the hard work is done — the sweets are ready to offer and share, and the kitchen is calm enough to enjoy the festival. Wishing you and your family a bright, sweet Deepavali!