Celebrate Ganesh Chaturthi with These Delicious Recipes – News18

Ganesh Chaturthi, a festival celebrating Lord Ganesha, is a time for joy, devotion, and festive feasts. This year, make your celebrations extra special with these unique recipes offering a delightful blend of tradition and innovation.

Almond Halwa Tart and Amaranth Laddoos

By Rohini Patil, MBBS and Nutritionist

These Amaranth Laddoos are a healthy yet delicious addition to your festive spread. Made with amaranth seeds, jaggery, almonds, and dates, they are rich in protein, fiber, calcium, and iron. Almonds not only enhance the flavor but also provide heart-healthy fats, vitamin E, and antioxidants, making these laddoos a nutritious treat.

Ingredients:

• Popped amaranth seeds: 50g
• Jaggery (melted): 50ml
• Almond slivers (unpeeled): 30g

Method:

1. Mix popped amaranth seeds, almond slivers, and melted jaggery in a bowl.
2. Shape the mixture into small, firm balls.
3. Serve and enjoy with your loved ones!

These laddoos bring a fresh twist to Ganesh Chaturthi offerings while combining health and flavor, making them a perfect festive treat.

Rawa Kesari

By Chef Arokiya Doss, Head Chef – The Malabar Coast

Rawa Kesari, also known as Kesari Bath, is a traditional South Indian dessert made from semolina, sugar, and ghee. Often offered as prasadam during Ganesh Chaturthi, its vibrant golden color symbolizes prosperity. The combination of roasted cashews, dry grapes, and the aromatic warmth of cardamom adds a perfect touch of sweetness and richness to this dish.

Ingredients:

• Suji (semolina): 100g
• Sugar: 150g
• Water: 300ml
• Kesari powder: 5g
• Cardamom powder: 5g
• Ghee: 70g
• Cashew nuts: 25g
• Dry grapes: 25g

Method:

1. Heat 50g of ghee in a pan and roast cashew nuts and dry grapes until golden brown. Set aside.
2. In the same pan, roast semolina on low flame until fragrant and lightly golden.
3. Bring water to a boil in a separate pot.
4. Gradually add boiling water to the semolina, stirring continuously to prevent lumps.
5. Add Kesari powder and mix well.
6. Once the semolina absorbs the water, add sugar and continue stirring.
7. Add the remaining ghee and cook until the mixture leaves the sides of the pan.
8. Stir in cardamom powder, roasted cashews, and dry grapes.
9. Serve warm or at room temperature, garnished with extra dry fruits.

Rawa Kesari’s simplicity, combined with its rich flavors, makes it a cherished offering for Lord Ganesha, symbolizing joy and prosperity during the festival.

Steamed Modak recipe

by Godrej Appliances

Ingredients for Stuffing:

• Grated coconut: 2 cups
• Melted jaggery: 1 cup
• Milk: 1/4 cup
• Elaichi (cardamom) powder: 1/2 tsp

Ingredients for Dough:

• Rice flour: 2 cups
• Water: 1 cup
• Ghee: 2 tbsp

Method of Preparation:

1. Boil water with ghee, add rice flour, mix well, and set aside for 20 minutes.
2. In a microwave-safe bowl, mix all the stuffing ingredients and set aside.
3. Make small balls from the dough, hollow the center, and fill with stuffing. Shape into modaks.
4. In a microwave-safe wide bowl, add 1 cup of water and boil it in microwave mode for 2 minutes.
5. Arrange the modaks in microwave-safe idly plates, place them in the hot water bowl, cover, and steam for 5 minutes in microwave mode.
6. Allow to cool and serve.

Britannia Bourbon Choco Ladoo

Prepare delicious Britannia Bourbon Choco Ladoos by grinding the biscuits into a coarse powder. In a bowl, mix the powder with milk, milk powder, and chopped nuts to form a soft dough. Knead the dough well until smooth. Shape it into small, bite-sized balls. Roll each ball in cocoa powder for an extra chocolatey touch. Garnish with crushed Bourbon biscuits and enjoy!

Millet Modak recipe by Chef Nitten Chugh, Culinary Director, Caravela Beach Resort, Goa

Millet Modak is a nutritious twist on the traditional sweet treat made during Ganesh Chaturthi. Here’s a simple recipe to make it:

Ingredients:

• 1 cup foxtail millet
• 1 cup grated coconut
• 1/2 cup jaggery
• 1/2 cup water
• 2 tbsp ghee
• 1/4 tsp cardamom powder
• A pinch of salt
• 1/4 cup chopped nuts
• 1/4 cup raisins

For the Modak Shell:

• 1 cup rice flour
• 1/2 cup water
• 1 tbsp ghee
• A pinch of salt

Instructions:

Preparing the Filling:

1. Roast the Millet: In a pan, dry roast the millet on medium heat until it becomes aromatic. Let it cool, then grind it into a coarse flour.
2. Prepare the Coconut Mixture: In a pan, heat 1 tablespoon of ghee. Add the grated coconut and sauté for a few minutes until it becomes slightly golden.
3. Add Jaggery: Add the jaggery and cook on low heat until it melts and blends with the coconut. Stir continuously to avoid burning.
4. Add Cardamom and Nuts: Add cardamom powder, nuts, and raisins (if using). Mix well and cook until the mixture starts to leave the sides of the pan. Remove from heat and let it cool.Preparing the Modak Shell

1. Make the Dough: In a bowl, mix rice flour, salt, and ghee. Gradually add water and knead to form a smooth, pliable dough. Cover with a damp cloth to keep it moist.
2. Shape the Modaks: Divide the dough into small portions. Roll each portion into a small disc using a rolling pin. Place a small amount of the coconut mixture in the center of the disc. Pinch the edges to form a pleated shape and seal at the top. Alternatively, you can use a modak mold to shape them.
3. Steam the Modaks: Arrange the modaks in a steaming basket lined with a clean cloth or banana leaves. Steam them for about 10-15 minutes or until they become firm and slightly translucent.
4. Serve: Allow the modaks to cool slightly before serving. Enjoy them warm or at room temperature.

These Millet Modaks offer a healthier alternative to the traditional version and are perfect for celebrating Ganesh Chaturthi with a nutritious twist.

Air Fried Modak recipe

by Godrej Appliances

Ingredients for Dough:

• Maida (all-purpose flour): 1 cup
• Salt: A pinch
• Ghee (for shallow frying): 2 tbsp

Ingredients for Stuffing:

• Grated coconut: 2 cups
• Melted jaggery: 1 cup
• Elaichi (cardamom) powder: 1/2 tsp
• Sesame seeds: 2 tsp

Method of Preparation:

1. Warm water, mix in maida, and knead into a soft dough. Set aside for 10 minutes.
2. Mix all the stuffing ingredients in a bowl and set aside.
3. Form equal-sized dough balls, hollow the center, and fill with the stuffing. Shape into modaks and coat with ghee.
4. Arrange modaks in a baking dish or crispy plate, place on the high grill rack, and air fry for 12 minutes in convection mode at 200°C. Stir halfway through for even cooking.
5. Allow to cool and serve.

Britannia Bourbon Kalakand Recipe

Grab a pack of your favourite Britannia Bourbon biscuits and get ready to prepare this sweet Kalakand recipe at home. Start by grinding the biscuits in the mixer, take a pan, add grated paneer and a cup of milk, give it a good mix, add some sugar, mix it well till the sugar melts then add the powdered biscuits, and cook on medium flame till the mixture comes together. Pour it into the container, garnish it with dry fruits and refrigerate it for 30 minutes. Voila, you have made a hassle-free Kalakand.

Malai Chum Chum Recipe by Chef Balai Shit, Commie 1, Skyview By Empyrean

Ingredients:

• 2 liters full fat milk (for paneer)
• 1/4 cup yogurt or 5-6 tbsp lemon juice
• 6 cups water
• 2 cups sugar
• 1 liter full fat milk (for malai)
• 4-6 tbsp sweetened condensed milk
• 2 green cardamom or pinch of cardamom powder
• 5-6 tbsp grated mawa or khoa
• Finely chopped pistachios (for garnishing)

Method:

1. Heat 2 liters of milk in a saucepan on medium flame. Stir continuously.
2. When it starts bubbling, reduce to low flame and add beaten yogurt or lemon juice. Stir until chena (paneer) forms.
3. Strain paneer using a cloth, wash with cold water, and squeeze gently. Hang for 30 minutes.
4. Mix 6 cups of water and 2 cups of sugar in a vessel. Heat until sugar dissolves.
5. After 30 minutes, crumble and lightly mash the paneer. Shape into cylindrical pieces.
6. Drop the paneer into the bubbling sugar syrup and cook for 10 minutes on high flame. Flip gently, then cook for 15 more minutes on medium flame.
7. Heat 1 liter of milk in another pan, reduce to half, add condensed milk and cardamom. Cook until slightly thick.
8. Remove cardamom pod, squeeze syrup out of the chum chum, and place them in the malai.
9. Refrigerate for 4-8 hours. Garnish with mawa and pistachios before serving.

Potli Biryani Recipe by Executive Chef Vishal Sarpoo, Banana Leaf Restaurant, Skyview by Empyrean

Ingredients:

For the Rice:

• 1 cup basmati rice
• 2-3 cups water
• 1-2 bay leaves
• 2-3 green cardamom pods
• 1-2 cloves
• 1 small cinnamon stick
• Salt to taste

For the Chicken Marinade:

• 500 grams chicken (bone-in or boneless)
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste

For the Biryani:

• 2 large onions, sliced
• 2-3 green chilies, slit
• 1 large tomato, chopped
• 1/2 cup mint leaves, chopped
• 1/2 cup coriander leaves, chopped
• 1/4 cup milk (for saffron)
• A few saffron strands
• 1/4 cup ghee or oil
• 1/4 cup biryani masala
• 2 tbsp lemon juice

For the Dough:

• 1 cup all-purpose flour
• 1/4 cup semolina (optional)
• A pinch of salt
• Water (as needed)

Method:

1. Prepare the Rice:
   • Rinse and soak rice for 30 minutes.
   • Boil water with bay leaves, cardamom, cloves, cinnamon, and salt. Add rice and cook until 70% done. Drain.
2. Marinate the Chicken:
   • Mix yogurt, spices, and salt. Marinate chicken for at least 1 hour.
3. Cook the Chicken:
   • Fry onions until golden brown. Add chilies, tomatoes, and marinated chicken. Cook until browned.
   • Add biryani masala, mint, coriander, saffron milk, and lemon juice. Cook briefly.
4. Prepare the Dough:
   • Mix flour, semolina, salt, and water to form a smooth dough. Rest for 15 minutes.
5. Assemble Potlis:
   • Roll dough into small circles. Add chicken filling, fold into pouches, and seal.
6. Bake:
   • Bake potlis at 375°F (190°C) for 20-25 minutes until golden brown.
7. Serve:
   • Cut open potlis and serve hot with raita.