Diwali is synonymous with joy, lights, and of course, a variety of delicious foods. The festival brings a plethora of sweet and savory treats that are as diverse and vibrant as the festival itself. These treats are not just about indulgence but are also embedded with cultural significance and tradition, reflecting the spirit of the festival. The following is a very small sampling of sweet treat recipes that can be a part of your feasting and celebrations.

Diwali is a five-day national observance in India that begins on Purnima, the 15th day of Kartik, the holiest month of the Hindu lunar calendar. It coincides with the full moon and marks the start of the Hindu new year, falling this year on the Gregorian calendar on Sunday, November 12th.

Also known as the Festival of Lights, Diwali celebrates the proverbial triumph of light over darkness, of good over evil. Homes are thoroughly cleansed, and windows are left open to encourage Lakshmi, consort to Vishnu and the Hindu goddess of wealth and good fortune, to enter. To guide her way, the home is illuminated on the outside with rows of clay lamps called diyas. In fact, the word diwali translates from Sanskrit to “row of lights.” The holiday is also sometimes called Deepavali, a marriage of the words deepa (oil lamp) and avali (row). Celebrants honor the arrival of the goddess with rangoli -- elaborate and brightly colored mosaic patterns created on the floor with colored sand, rice and flower petals. In villages, towns and cities, fireworks light up the sky.

Weeks or even months go into the preparation and planning for the festivities. Although it is a Hindu holiday, it is also celebrated by other religions, such as Sikhism and Jainism. Likewise, Diwali is not just a national holiday in India, but also in Malaysia, Sri Lanka, Nepal, Myanmar, Guyana, Fiji, Mauritius, Jamaica and Trinidad. As such, there are variations between groups in terms of mythology. In Jainism, for instance, Diwali celebrates the rise of Lord Mahavira to nirvana; in Buddhism, it marks the day Emperor Ashoka converted to Buddhism. Diwali is also observed in Sufism, a mystical practice closely aligned with Islam.

There are regional differences in the interpretation of origin of Diwali within India as well. In the north, Diwali commemorates the victory of King Rama over Ravana, while in southern India it celebrates the fall of Narakasura, the demon bent on world domination and destruction ultimately defeated by Lord Krishna. No matter where or how the holiday is observed, the mission remains the same: to drive away darkness. The reward is spiritual abundance and enlightenment, as well as strengthened ties within the family and the community.

The cleansing and renovation of homes (and businesses) and the lighting of the lamps commences on Dhanteras, the first day of Diwali. The afternoon is spent shopping for kitchen utensils, tools or gold and silver jewelry to invite and spread wealth, with time reserved for prayer and offerings. On the following day, Naraka Chaturdashi, it is customary to bathe before sunrise and don new clothes to symbolize the purification of the soul, followed by gathering at the temple. At this time, some may light candles to invoke the blessings of the goddess Kali. This is also the time that homes and shops are decorated with lanterns and rigolis.

The third day, Lakshmi Pujan, is the day of Diwali, the main event, if you will. Families gather to feast, offerings are made to the goddess of wealth, and the night sky is set ablaze with fireworks. The fourth day, Annakut, marks the first day of the Hindu new year. Friends and family may visit to exchange gifts, although, traditionally, the day celebrates Krishna, the god of protection, and the bond between husband and wife. On day five, Bhai Duj, brothers and sisters honor each other. He will travel to her bearing gifts; she will hand feed him sweets and mark his “third eye” with tilak (typically made from ash or turmeric paste) to indicate his spiritual lineage (three lines for a follower of Shiva, two for Vishnu, or one for Devi).

If sweet treats are your thing, Diwali is for you. In contrast to other Hindu and Dharmic holy days that require periods of fasting, Diwali is all about the purchase, preparation and sharing of sweet and savory finger foods and confections collectively known as mithai. Traditional confections include halwa, a pudding-like dish that originates from ancient Persia (and means “sweet” in Arabic) that consists of semolina (or roasted lentils, chickpeas, pumpkin, carrot or other vegetable), ghee, coconut sugar (or jaggerty, a type of cane sugar that retains molasses crystals), raisins or figs, unsalted nuts (almonds, pistachios, cashews) and spices, typically cardamom, nutmeg and, sometimes, saffron. The mixture is cooked down in water or a combination of water and milk. Some recipes call for the addition of rose water.

Other sweet delights include laddu, which contains most of the same ingredients as halwa but is a thicker dough rolled into bite-sized balls. Similarly, gulab jamun is prepared with khoya (a type of milk powder), sugar, rose water and powdered cardamom, and resembles donut holes. Although it doesn’t sound very appetizing in English, another Persian delicacy called barfi (also seen as burfi), which means “snowy” in Hindu, is another holiday favorite made from condensed milk, pistachios, cardamom and coconut sugar (or jaggerty) and is very similar to fudge in texture and consistency.

Diwali is a time for families to feast together, especially on the third day. While everyone looks forward to dessert, the main meal is likely to consist of some kind of curry dish, such as chana masala made with chickpeas, tomatoes, ginger, red chili pepper, turmeric, garam masala, coriander and cumin, or a vegetable Jalfrezi (stir fry) with similar seasonings and a variety of assorted vegetables. A popular Indian potato dish called panchphoran aloo combines peeled, diced potatoes pan-fried with turmeric, fennel seeds, cumin seeds, fenugreek seeds, nigella seeds and smoky black cardamom seeds. The last ingredient, known in Indian cuisine as badi elaichi, lends an earthy, pungent flavor to many signature dishes and, although it is most often used in savory dishes, its intensity is balanced by sweet and spicy ingredients, such as cinnamon or red chili pepper. It is commonly found in curries, dals, koftas and rice biryani.

Another favorite served as a party snack or appetizer at the table is classic gujiya. This dumpling-like finger food is made from a soft dough of flour and water with a bit of ghee worked in, then rolled and stuffed with chopped raisins and dry roasted nuts and fried in hot ghee until golden. It is usually served with rabri, a sweet, creamy sauce made from condensed milk and flavored with saffron and cardamom.