Celebrate Diwali With These Recipes From Chef Bandu Ugalmugale, Sous Chef, Four Points by Sheraton, Navi Mumbai

If you’re looking for some amazing sweet recipes to whip up for your Diwali party, then try these amazing recipes created by Chef Bandu Ugalmugale, the Sous Chef of Four Points by Sheraton, Navi Mumbai. Do your bit for the environment and the community to make this Diwali a sustainable one!

Rava Ladoo

Ingredients for Rava Ladoo

1 1/2 cup Bengal gram flour/ Besan

2 tbsp Sooji (fine rava)

3/4 cup Sugar

1/3 cup Ghee

1/4 tsp Cardamom powder

few Raisins

5-6 Almonds


Powder sugar, chop nuts and keep it aside.


Heat ghee in a pan, add besan and sooji gradually and stir continuously so that there are no lumps.

Cook on low flame stirring continuously till you get a nice aroma of roasted besan and colour starts changing.

Switch off Flame and remove it. Keep stirring for 2-3 minutes after removing from heat. Keep aside and let it become warm.

When it is warm, add sugar, almonds, cardamom powder, raisins and mix well.

Divide the mixture into equal portions and shape into medium lemon sized balls.

Decorate it with finely chopped pistachio and almonds. After it cools completely, store in an air tight container.


Celebrate Diwali With These Recipes From Chef Bandu Ugalmugale, Sous Chef, Four Points by Sheraton, Navi Mumbai

Ingredients for Gujiya

For the dough

4 cups Maida

1/2 cup Ghee Melted

For the filing

200 g Khoya

2 cups Dry Coconut Finely grated

1/2 cup Chironji

1/2 cup Raisins

200 g Powdered Sugar

2 tsp Cardamom powder


Mix melted ghee with all-purpose flour and rub with your palms.

Knead a soft dough using water.

Cover and keep aside.

For the filling

Break the khoya into small pieces and fry till pinkish in color.

Let it cool and then add grated coconut, chironji, raisins, caster sugar and cardamom powder.

Mix well.

To make gujiya

Knead the dough for a minute.

Divide it into 40 pieces.

Roll each piece into a 4 inch disc.

Keep the rolled discs in a plate covered with damp cloth.

Keep the rolled disc in the gujiya mould and fill it with 1 and ½ tsp of filling.

Apply the water on the borders and press the mould.

Remove the extra dough from around.

Remove the gujiya from the mould and store in a plate covered with damp cloth.

Make all the gujiyas in the same way.

Heat ghee in a heavy bottom pan.

Deep fry the gujiyas on medium low flame till lightly browned.

Let the gujiyas cool before storing them in an airtight container.