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LoginKheel Batashe: The Forgotten Sweet From Diwali Traditions
5 min
30/09/2025
5 min30/09/2025
Amid the sugary array of Diwali sweets, offered to the deities, one humble offering often goes unnoticed – kheel batashe. Once a staple in most pujas and festive tables, it’s dwindling now; it's rarely found on streets. But this simple combination of puffed rice and sugar sweets carries centuries of cultural significance. Though overshadowed by flashier mithai, kheel batashe embodies the roots of Diwali’s spirit.
A 5-day-long celebration, Diwali is a time of indulgence, merrymaking, and, of course, puja. There’s an exchange of gifts, a mountain of sweets, and special dishes made during this auspicious time. However, today, if you scan the offerings during puja, you will see laddoos, pedas, barfi, and even soan papdi. But a long-enduring tradition of kheel batashe might be missing, mostly in urban settings. This tradition is slowly disappearing, but is still not forgotten. And it’s time to understand its history and bring it back.
Kheel batashe might not be exclusive to Diwali, but it used to be a staple of the festival. It has two components – kheel (puffed rice) and batasha (sugar discs). Kheel is made by tossing raw rice in sand or salt, causing it to puff up (different rice gives you different-looking kheel), while batasha is prepared by boiling sugar with water until it reaches a thick consistency, then shaping it into coin-like discs (and other shapes too).
During Diwali, kheel batashe are offered to Goddess Lakshmi and Lord Ganesha as part of the puja rituals. Kheel symbolises purity, while batasha represents sweetness and auspiciousness. Offering these items is believed to please the deities, bringing blessings of wealth, prosperity, and success.
The tradition of offering these is deeply rooted in agrarian practices. Diwali coincides with the harvest season, particularly the Kharif crop, which includes rice and sugarcane. Kheel is traditionally made from the first batch of harvested rice, symbolising gratitude for the harvest, and batasha, made from sugarcane, represents the fruits of these harvests.
Kheel batashe might look dry or plain, but it carries deep symbolic weight. The way the raw rice puffs up is symbolic of the gradual coming of happiness and blessings. The colour is also said to represent purity, peace, and spiritual cleanliness, vital themes during Diwali’s focus on new beginnings.
Batasha, the sugary counterpart, embodies the sweetness of life and auspiciousness, inviting joy and prosperity into homes. Offering these items in puja rituals is seen as a way to attract positive energy and blessings, reinforcing Diwali’s core message of light, happiness, and harmony.
Looking at Vedic astrology, Venus (Shukra Graha) symbolises wealth, luxury, and prosperity. Offering kheel batashe to the deities during Diwali is believed to please Venus, enhancing financial fortune and personal success. The tradition intertwines spiritual worship with astrological beliefs, and devotees seek blessings for the coming year.
Beyond its spiritual symbolism, kheel batashe offers health benefits. Puffed rice (kheel) is light, low in calories, and rich in fibre, making it a preferred food during fasting. Batasha, traditionally made with palm or cane jaggery instead of refined sugar, provides energy and minerals. These sweets help boost metabolism and are considered beneficial for mental health, too. Consuming kheel batashe during Diwali is believed to soothe seasonal illnesses like colds as well.
Coming to mithai, the Diwali spread includes peda, laddoos, barfi, and halwas, which are offered along with kheel and batasha, and are offered to the Gods and meant to usher in happiness and sweetness into the home. You will also find fruits, whole or chopped, offered as prasad, for they are said to be the favourites of Goddess Lakshmi.
Though overshadowed by more elaborate sweets, kheel batashe remains a cherished tradition in many parts of India, especially in rural areas. Its continued use during Diwali ensures the survival of a cultural practice that connects communities to their heritage. Families pass down the method of preparing and offering these sweets, fostering a sense of identity and continuity.