Ganesh Chaturthi is celebrated all around the country this year on 22nd of August. This is a 10- day long festival which marks the birthday of Lord Ganesha. The festival is celebrated all over the country grandly with pandals been set up with idols of Lord Ganesha and preparation of grand dishes as a bhog to the Lord. This year due to pandemic, Ganesh Chaturthi celebrations are not that grand as we can’t enjoy outside but we can have a grand celebration at our home by making special treats.
Here are my favourite 5 Ganesh Chaturthi sweets which I make at home as Bhog. Try them at home and let me know about it.
Ingredients: 1 tsp ghee, grated coconut- 1 cup, jaggery- ½ cup, rice flour – 1 cup, milk – ½ cup, water- ½ cup, cardamom powder – 1tsp, Salt- ½ tsp, nutmeg powder- ½ tsp
1. Stuffing: In a large kadhai heat 1 tsp. ghee and sauté 1 cup of coconut. Add ½ cup of jaggery and mix them well. Keep cooking on medium flame until the jaggery melts. Now add chopped nuts, cardamom powder, and nutmeg powder and switch off the flame.
2. Dough Preparation: In a kadai take ½ cup water, ½ cup milk, ½ tsp salt and 1 tsp ghee. Allow it to boil. Add 1 cup rice flour and mix gently. Cover and rest for 5 minutes. Start to knead the dough for 5 minutes.
3. Shaping: Grease the Modak mould with ghee, stuff the rice flour dough into the mould walls. Place a small ball sized mixture in the centre. Close tightly and scrape off the excess mixture. Unmould the modak.
4. Steaming: Place the modak in a steamer for 10 minutes.
Ingredients: Ghee – ½ cup, Dry fruits, Suji/ Rava – ½ cup, Water – 1 ½ cup, Sugar- ½ cup, Cardamom powder – ½ tsp
1. Firstly in a pan, heat 2 tbsp of ghee. Fry the dry fruits till golden.
2. In the pan, add the remaining ghee, add rava and roast for 5 mins till rava releases all the ghee. Switch off the flame.
3. In another pan add 1 ½ cup of water and ½ cup of sugar and bring to a boil till the sugar dissolves.
4. Add the sugar syrup to the rava and mix well. Close the lid and allow it to simmer for 5 mins.
5. Add cardamom powder, dry fruits and serve.
Ingredients: Curd – 4 cups, powdered sugar – ½ cup, kesar strands (optional), cardamom powder – ½ tsp, dry fruits (for garnish)
1. Hang the curd in a muslin cloth in a damp place for approximately 2-3 hrs so that all the whey drains off
2. Add ½ cup of powdered sugar to this and whisk well. You can add more sugar if you want.
3. Add cardamom powder and mix well till it gets smooth and creamy. Add saffron and dry fruits. Serve cold.
4. Coconut Ladoo
Ingredients: Coconut – 2 cup, Jaggery- 3/4 cup, Ghee – 2 tsp, Cardamom powder – ½ tsp, Pepper powder – ¼ tsp (optional), Water- ¼ cup, dry fruits
1. Shred the coconut using a food processor. In a pan, add Jaggery and water and allow it to melt on a low flame.
2. In a separate pan, add ghee and add the shredded coconuts. Fry them evenly for just 2-3 minutes.
3. Add the coconut to the melted jiggery syrup, add cardamom powder, pepper powder, and mix well.
4. Cook till the moisture evaporates. Add nutmeg powder and dry fruits if you like. Switch off the flame.
5. Allow it to cool. Grease your palm and take some mixture and make balls for ladoo.
5. Til Gud Ladoo
Ingredients: Til (sesame seeds) – 1 cup, Jaggery- 1 cup, Ghee – 2 tsp
1. Heat a pan on medium flame. Add the sesame seeds and roast them on medium flame by stirring them continuously for 2-3 minutes.
2. Once the seeds are roasted well, remove them from flame and keep aside.
3. In the same pan, add 1 cup of heaped jaggery and allow them to melt. Add 3-4 tbsp. of water and bring it to a soft ball stage (till bubbles appear)
4. Put the roasted sesame seeds in the Jaggery, add cardamom powder and mix well.
5. Grease your palm with some ghee and start making ladoos.