Chef Reetu’s Mithai Magic: Traditional Sweets for Dussehra & Diwali

As the season turns golden with the glow of diyas and the promise of celebration, we open the doors to a table set with tradition, artistry, and abundance. In this special festive edition, Chef Reetu Uday Kugaji curates a collection of Dussehra and Diwali recipes that capture the essence of the season — dishes rooted in heritage, elevated with finesse, and crafted to be savoured. From delicate mithai to timeless festive fare, each recipe is an invitation to slow down, gather close, and celebrate in style.

5 Cherished Sweets, Straight from Chef Reetu’s Kitchen to Yours

Angoori Basundi

This beloved Maharashtrian dessert — equally cherished in Gujarat and Karnataka — gets a delightful new twist. This scrumptious dessert is prepared with thickened full-fat milk, mildly flavoured with green cardamom powder, and given a delightful twist with loads of chenna balls, a hint of saffron, a garnish of slivered almonds, and a lacing of vegan silver leaf.

Serves: 4

For the Cottage Cheese Balls (Chenna):

• Cow milk – 1 litre
• Freshly squeezed lemon juice – 1 tbsp.
• Food-grade unbleached muslin cloth – as required

For the Sugar Syrup:

• Water – 4 cups
• Sugar – 2 cups
• Green cardamom, crushed

For the Basundi:

• Full-fat milk – 1.5 litres
• Sugar – 2 tbsp.
• Saffron strands – a few strands
• Charoli (blanched Buchanania lanzan seeds) – ¼ tbsp.
• Green cardamom powder – ¼ tsp.

For the Garnish:

• Almonds, blanched & slivered – 2 tsp.
• Saffron strands – a pinch
• Edible dried rose petals – ½ tsp.
• Silver leaf – a small sheet

Method:

1. Boil the milk. Switch off the flame and add lemon juice; mix well until the curds separate from the whey.
2. Strain through muslin cloth, remove all moisture, and place a heavy weight over it for 10 minutes.
3. Knead and shape into small balls.
4. Boil water with sugar until dissolved, add crushed cardamom, and then add the cheese balls. Cover and cook for 10 minutes. Drain and set aside to cool. (Save the syrup for other sweets or sharbats.)
5. In a heavy-bottomed pan, boil the milk for the basundi and simmer for about an hour until reduced to ¾ of its original quantity, until smooth and creamy.
6. Add charoli, sugar, and saffron and cardamom powder; simmer for 5 more minutes, then cool completely.
7. Gently squeeze the cooked chenna balls and mix them in.
8. Transfer to soaked, sun-dried earthenware kasoras and refrigerate for at least 1 hour.
9. Serve chilled, garnished with nuts, saffron, rose petals, and silver leaf.

Chef’s Tip: Try seasonal fruit purées — Alphonso mango, custard apple, fig, orange, rose or gulkand — for delicious variations.

Kadakani (Crispy Sweet Poori)

Among the many bhog offerings made to the Goddess during Navratri in Maharashtra, this traditional sweet poori — prepared with semi-hard dough of jaggery water, refined oil, whole wheat flour and Bengal gram flour — holds a special place. Crisp, sweet, and deeply symbolic, it is offered as naivedya and later enjoyed as prasad on Dussehra.

Ingredients:

• Whole wheat flour – 2 cups
• Bengal gram flour – ½ cup
• Hot oil / clarified butter – 1½ tbsp.
• Salt – a pinch
• Green cardamom powder – ¼ tsp.
• Grated nutmeg – ¼ tsp.
• Dry ginger powder – ¼ tsp.

For the Jaggery Water:

• Jaggery – ½ cup
• Lukewarm water – ½ cup (mix until dissolved, then strain)

For Deep Frying:

• Refined oil / clarified butter – as required

Method:

1. In a deep bowl, combine the jaggery water with salt, cardamom powder, nutmeg, and dry ginger powder.
2. Add the wheat flour and Bengal gram flour; knead into a semi-hard dough.
3. Cover and rest for 10 minutes, then knead again.
4. Divide into equal portions and roll into very thin pooris. Make light gashes so they don’t puff up.
5. Deep fry over medium flame, flipping to fry evenly, until crisp and crunchy.
6. Cool completely before offering.

Note: Every Maharashtrian household has its own version of this recipe and its own traditions — some prepare garlands of Kadakani for the Goddess, others place it directly at the altar. Stored in an airtight container, it stays fresh for up to two weeks.

Moongphali Til Aur Gur Ke Ladoo

(Peanut, Sesame Seed & Jaggery Ladoo)

Melt-in-the-mouth ladoos with a nutty flavour — quick to prepare and packed with nutrition. Peanuts, white sesame seeds and jaggery come together as a natural immunity booster, proving that the simplest ingredients often make the best recipes.

Preparation Time: 15 minutes | Cooking Time: 5–6 minutes | Makes: 8 ladoos

Ingredients:

• Peanuts, dry roasted & skinned – 120 gm.
• Sesame seeds, dry roasted – 2 tbsp.
• Jaggery, chopped/crushed – 60 gm.
• Green cardamom powder – ½ tsp.
• Clarified butter/peanut oil – 1 tsp. (for hands)

Method:

1. Grind the peanuts and sesame seeds into a fine powder — don’t overdo it.
2. Add jaggery and cardamom powder; grind until slightly warm, taking care that the peanuts don’t release their oil.
3. Transfer the mixture to a plate and divide into equal portions.
4. Grease your palms and roll into round ladoos.

Note: Stays fresh in an airtight glass container for up to two weeks.

Sukhe Mewe Ka Shrikhand

Rich, velvety and silky shrikhand, layered with a burst of flavour — hung curds, powdered sugar, charoli seeds, an abundance of dry fruits, saffron and green cardamom, served beautifully chilled.

Preparation Time: 15 minutes | Chilling Time: 2 hours | Serves: 4

Ingredients:

• Hung curds – 1½ cups
• Powdered sugar, sifted – ½ cup
• Milk – 2 tbsp. or more
• Charoli / chironji seeds, blanched – 2 tsp.
• Saffron steeped in a little warm milk – a pinch
• Green cardamom powder – ¼ tsp.

Dry Fruits (lightly toasted, finely chopped or coarsely ground):

• Almonds – ¼ tbsp.
• Pistachios – ¼ tbsp.
• Dried figs – 4
• Pumpkin seeds – 2 tsp.
• Cashew nuts – 8
• Walnuts – 8

For the Garnish:

• Saffron strands – a pinch
• Mixed dry fruits, toasted & slivered – ¼ tbsp.
• Pepita seeds & char magaz – 1 tsp.
• Dried edible rose petals – 2 tsp.

Method:

1. Blend hung curds and powdered sugar in a food processor for 30 seconds.
2. Add the ground dry fruits and cardamom powder; blend until smooth and lump-free.
3. Add milk to adjust consistency.
4. Fold in charoli seeds and saffron strands.
5. Refrigerate for at least 2 hours.
6. Serve chilled, garnished with slivered nuts, rose petals, and saffron.

Kulhadwali Tender Coconut Kulfi

The most delicious kulfi, set in an earthenware kulhad — made with tender coconut purée, reduced coconut milk and cream, sweetened with organic honey or jaggery syrup, and finished with toasted fennel seeds, pistachios, almonds, edible rose petals, and a touch of vegan chandi ka warq.

Preparation Time: 15 minutes | Cooking Time: 30 minutes | Chilling Time: 8 hours | Makes: 4 kulhads

Ingredients:

• Tender coconut flesh, puréed – ½ cup
• Full-cream milk – 1 litre
• Thick jaggery syrup, strained – 2 tbsp.
• Green cardamoms, crushed – ¼ tsp.
• Silver leaf (chandi ka warq) – 1 small sheet (optional)

For the Garnish:

• Dried edible rose petals – ½ tbsp.
• Fennel seeds, lightly toasted – 2 tsp.
• Mixed melon seeds, lightly toasted – 2 tsp.
• Saffron strands – a pinch
• Pistachio nuts, slivered – 2 tsp.
• Almonds, slivered – 2 tsp.

Method:

1. In a heavy-bottomed pan, heat the milk, stirring continuously until reduced to ¾ of its original quantity. Cool completely.
2. Add the tender coconut purée and jaggery syrup; mix well.
3. Pour into soaked and dried kulhads.
4. Lace with vegan silver leaf and sprinkle with rose petals, toasted fennel and melon seeds, saffron, and slivered nuts.
5. Cover and tie each kulhad with muslin cloth.
6. Freeze for at least 8 hours.
7. Serve frozen, laced with silver leaf.

Chef’s Tip: No food processor? A simple whisk works just as well.

About the Chef

Reetu Uday Kugaji is an illustrious chef, culinary expert, and chef consultant who has carved a distinguished place for herself in the culinary world. With over 29 years of experience, she believes that food should touch not only the heart but also the soul of those who savour it — guided always by her philosophy that real chefs share and teach.