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Across the world, homegrown ways to celebrate Diwali are being widely embraced. In many rural parts of India, geru (red ochre) and chawal ka atta (rice flour) are still used to make Lakshmi-Ganesh motifs on walls. Similarly, clay idols and kheel-khilone made of sugar are used and later consumed.
Here are some simple ingredients and ideas to make your Diwali naturally radiant:
Diyas made of atta (flour) have long been used in poojas. They can also be crafted from coconut shells, paired with soy or beeswax tea-light candles. As an engaging DIY idea, one can paint coconut shells and decorate them with mirrors and flower petals. Cow dung diyas – similar to sambrani cones – offer another natural décor option, infusing the air with a peaceful aroma. Camphor, oils or ghee can also be infused with essential oils for a calming aromatherapy.
Beeswax and soy candles, as well as dessert-inspired or “mithai” candles shaped like motichoor laddoos, imarti, or kaju katli, are becoming increasingly popular around Diwali.
Traditionally, kumkum, haldi, and rice flour – along with flower petals – are used to make kollams, alpanas, or rangolis. Today, seed and lentil-based rangolis are also gaining traction for promoting nutritional diversity and food security. These seeds can later be potted to grow into plants or flowers. In many regions, beej mandalas have also become part of community health initiatives and food advocacy efforts – symbolising the need for dietary diversity to address nutrient security.
The concept of fire on water has long been used in rituals. Brass, copper, or bronze urulis – water bowls filled with flower petals and floating candles – symbolise prosperity and abundance. These pushpa patras, placed at entrances, add fragrance and warmth while spreading a festive glow. Seasonal parijaat/ harsaingaar(night jasmine), gudhal (hibiscus) and the evergreen sadabahaar (periwinkle) infused with some drops of essential oils make for a beautiful, botanical decor option.
With growing awareness around millet consumption, Diwali, which coincides with the onset of winter, is the perfect time to indulge in sweets made from these ancient grains. Rich in protein and energy, millets make for healthy festive treats. Barnyard (samak) kheer, bajra kheer, and millet laddoos are excellent choices. In rural India, bajra kheer, jowar halwa, and other grain-based sweets remain festive staples.
Incense and flowers are central to Diwali rituals. Dried rose or marigold petals can be moulded into incense cones or dhoop battis – a creative, zero-waste DIY activity suitable for all.
Potted herbs such as basil, mint, rosemary, thyme, and lemongrass purify indoor air and add freshness to the home. They lend natural fragrance and can later be used as spices, tea blends, or dried herbs. Similarly, potted chrysanthemums, jasmine, orchids, marigolds, and lemongrass not only enhance décor but also act as natural insect repellents, creating a small green oasis indoors.
While torans made of Ashoka and mango leaves with marigold flowers remain common, rising flower prices have prompted the use of creative alternatives. Torans made from fruits and spices add a fragrant, rustic charm. In many parts of the world, natural wreaths made from twigs, pine needles, pine cones, cinnamon sticks, and dried oranges are popular during f. Bringing that inspiration home, cinnamon sticks, oranges, figs, twigs, and seashells can be combined to create an Indian-inspired decor. The ingredients can later be reused – cinnamon for cooking, the rest as compost.
Kandeels, or hanging paper lanterns, are a Diwali staple. Handcrafted Pipli appliqué kandeels from Odisha or crepe paper balloon lanterns add a traditional touch, while those made from palm leaves, bamboo, or terracotta offer alternatives to synthetic decor.
People are now exploring solar lanterns and bamboo or rattan lighting options. Green crackers also contribute to this shift.
