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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
08/10/2025
Your Diwali namkeen’s crunch should be sharp enough to be like an ASMR for your overworked brain. Making it in bulk is just getting half the work done. Keeping it crisp is where the real challenge lies. That is where the holy trinity of airtight jars, moisture absorbers, and cool, dry storage spaces comes in. Don’t let damp weather or noob mistakes turn your festive treats into soggy disappointments.
Mithai and Diwali go hand in hand, but what does not share the limelight are the kurkure namkeen, even though they are a big part of the festive season. No Diwali is complete without the irresistible crunch of homemade namkeen. However, making namkeen in large batches at home can be tricky if you want it to stay crisp, fresh, and flavourful over time. It’s not just about frying more; it’s about juggling a lot of things at once and being intentional about it. From cooling to packaging, each step matters. Here’s how to handle it efficiently, without turning your kitchen into a full-scale factory.
Certain namkeens are ideal for bulk frying because they have a long shelf life and stay fresh for the longest time. This is when they are stored properly. These snacks are typically made from besan or rice and dry spices, with zero perishable ingredients, which adds to their longer shelf life.
Sev is made from chickpea flour and spices, which fry quickly to a light, crispy texture. Its fine strands allow for even frying in large batches. When cooled properly and stored in airtight containers, sev maintains its crunch for weeks, making it perfect for bulk preparation.
Crafted from rice and urad dal flour, murukku's dense and oil-rich nature ensures it retains its crunch even after frying in large quantities. Its sturdy texture resists moisture, allowing for longer shelf life when stored correctly.
Prepared using whole wheat flour and semolina, namak para's firm and flaky texture ensures it crisps up well during frying; it’s known as nimki in some parts of the country. Its dry composition allows for easy storage in airtight containers, while maintaining its crunch for weeks.
Made from potato, chickpea flour, and spices, aloo bhujia fries to a crisp texture that holds up well over time. Its dry nature allows for easy cooling and storage in bulk, ensuring it remains fresh and crunchy for extended periods.
A mix of fried ingredients like poha, nuts, and spices, chivda's dry nature allows it to remain crisp when stored properly. Its combination of textures and flavours makes it a popular choice for bulk preparation during festivals.
This festive snack is a blend of fried nuts, lentils, sev, and spices. Its dry, crunchy ingredients fry well in large batches and store easily without losing texture. The mixture’s varied components retain their crispness when cooled properly and kept in airtight containers, making it perfect for bulk preparation and gifting during Diwali.
When preparing namkeen in large batches, divide the mixture into smaller lots to fry – never overcrowd the oil, so the heat stays stable and pieces crisp uniformly. Use a temperature regulator and periodically check oil quality to avoid breakdowns. After frying, transfer immediately to draining trays so residual oil doesn’t ruin the texture.
Right after frying, spread the namkeen on perforated trays or wire racks layered with blotting paper (or fine muslin), or even tissue paper, so the excess oil drains uniformly. Rotate the trays or gently shake the fried product to expose all surfaces to air. Avoid stacking warm pieces immediately, because trapped heat and oil can make their interiors soft. This method helps retain crispness and prevents the stale, oily mouthfeel in the finished snack.
Allow the fried namkeen to cool fully at room temperature in a dry, low‑humidity room – spread in a single thin layer so steam escapes easily. Do not cover or seal while still warm, as trapped moisture causes sogginess. Some factories use forced‑air cooling or cooling conveyors for quicker stabilisation. You can do this at home by placing them in a well-ventilated room and positioning a fan to blow air gently across the surface. This helps moisture and residual steam escape quickly, mimicking the forced-air effect used in factories.
Only apply spice blends, powders, or masala coatings after the namkeen has cooled to near room temperature – never on hot pieces, so the spices adhere without sticking unevenly, making them pasty. Use tumblers and shake and rotate the contents for even mixing. If you try to season too early, oils in the product may carry moisture and ruin crispness. This timing ensures flavour is well‑distributed and shelf stability is preserved.
Once completely cooled and seasoned, pack the namkeen by following these basic steps:
These tips will ensure that you never lose the crunch when you munch, whether it’s right after cooking the treats or even a few weeks later.
Making your own namkeen is great, but storing it properly is what keeps the magic alive. Airtight containers, cool dark spots, and moisture absorbers are your namkeen’s best friends during Diwali. With these smart tips, your snacks will stay fresh, crunchy, and ready to impress guests and gift recipients alike.