It’s that time of the year for which we eagerly wait to welcome Lord Ganesha into our homes and hearts. As much as Ganesh Chaturthi is a lot about the religious sentiment that surrounds it, food makes a major part of this passionately celebrated Indian Festival. Delicious, mouth watering food is prepared in each household and pandal to offer Lord Ganesh, known for his love for food on this occasion of Ganesh Chaturthi. Though our current situation demands a much sober celebration this year, we need not compromise on the food we can prepare to recreate this festival in our own way.
From modaks to puran polis, we’ve got a wide variety of traditional and non-traditional Ganesh Chaturthi recipes for you to choose from this year. Let’s take a look at the recipes that are for sure going to make your mouth water just reading it!
Our first recipe is a staple amongst Ganesh Chaturthi recipes but with a small addition to it. This fried modak recipe is the perfect companion for you this Ganesh Chaturthi while the monsoons surround us in full effect.
- 1 cup whole wheat flour
- A pinch of salt
- 2 tbsp semolina
- 1 tbsp ghee
- 1 tbsp ghee
- 1 cup grated coconut
- 1 cup jaggery
- 1/2 tsp cardamom powder
- 1 tbsp poppy seeds
- 1 tbsp almonds, finely chopped
- 1 tbsp cashew nuts, finely chopped
- Oil to fry
- In a bowl, add the whole wheat flour, a pinch of salt, semolina, ghee and mix well with your hands. Add water and knead to a smooth dough. Keep it aside for 15 minutes.
- Heat the ghee in a non-stick pan. Add the coconut and saute for 1 minute. Add the jaggery and mix well. Cook stirring till the jaggery gets dissolved. Shut the gas.
- Add the cardamom powder, poppy seeds, almonds, cashew nuts and mix well. Remove from the plate and keep aside to cool.
- Make small balls of dough and flatten between your palms. Apply a little ghee on the board and rolling pin. Roll into a small thin roti using a rolling pin. Cut into a round using a round cutter. Similarly prepare all the rotis.
- Take one roti and place a little filling in the center. Close by forming pleats and close all together to form a modak.
- Heat the oil in a kadhai. Deep fry the modak on a medium flame till golden. Drain on absorbent paper on a plate.
- Arrange in a serving dish.
Jaggery Paasham is one of the Ganesh Chaturthi recipes that has its roots in South India. Unlike the modak recipes, this particular dish is not very well known across other parts of India, but is a delicious addition to your Ganesh Chaturthi menu.
- Wheat flour - 1 cup
- Jaggery water syrup - 1 cup
- Cardamom powder - ½ tsp
- Fresh coconut (grated) - 1 tbsp
- Dry coconut (grated) - 1 tbsp
- Cashew nuts - 8-10 nos.
- Rice flour - 1-2 tbsp
- Ghee - ½ tsp
- Fennel powder - ½ tsp
- In a bowl, add wheat flour, jaggery water syrup, and water and prepare a dough.
- Divide the dough in 3 equal portions to make 3 shapes.
- With the first portion of the dough, make small rolls close to the size of potato fingers and place them in a plate dusted with flour.
- With the second portion make small balls and place them in the flour dusted plate.
- Dust some rice flour on the third portion and roll it into a sheet. Cut the sheet into diamond shape and place in the flour dusted plate.
- Now cook all the rolls, balls, and diamond shape cut outs pieces of dough in the boiling jaggery water.
- Once it is cooked, add cardamom powder, fennel powder, fresh coconut, dry coconut, cashew nuts and mix well.
- Prepare a rice flour slurry with rice flour and water and mix well.
- Add this slurry to the mixture and cook for 2 minutes.
- Add a little ghee to the bow
A favourite across families, motichoor ladoos appeals to children and adults alike. This is also said to be a favourite of Lord Ganesha, so what better dish is there to indulge your sweet tooth? Albeit a strenuous recipe to make, this one is worth every effort and minute spent!
For Sugar Syrup:
-1 cup sugar
-½ cup water
-a generous pinch of saffron powder or crushed saffron (kesar)
For Making Boondi:
-1 cup besan (gram flour)
-a generous pinch of saffron powder or crushed saffron (kesar)
-¾ cup water
-2 to 3 black cardamoms - seeds removed and the skins discarded
-½ tablespoon magaz (melon seeds)
-oil for deep frying
-a bit of oil or ghee for applying on the palms while shaping the ladoos
Preparing Sugar Syrup
- Dissolve sugar, saffron threads and water in a pan and keep it on the stove top.
- Cook the sugar solution till it reaches one thread consistency and then switch off the flame.
- Keep the sugar solution aside.
Making Boondi For Motichoor Ladoo
- Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. The batter should neither be thick nor thin. It should be a consistently flowing batter without any lumps. The amount of water to be added depends on the quality of the gram flour. So you can add more or less than what is mentioned in the recipe.
- Heat oil for deep frying in a kadai or pan. The oil has to be moderately hot. Take a perforated ladle/spoon. With your hands position the ladle above the oil.
- Take a large spoon of the besan batter and pour it on a perforated ladle/spoon. Press with the other spoon so that the batter falls down from the perforations into the hot oil.
- Fry the boondi (gram flour balls) till they become golden. Don't over fry or make them crisp. When the oil stops sizzling, remove the boondis. About 45 seconds to 1 minute is enough to get the correct texture in the boondi.
- This step is important because if boondi becomes crisp, then motichoor ladoos won't be soft and they won't be able to absorb the sugar syrup.
A must-have Ganesh Chaturthi Recipe, Shrikand is one of the easier desserts to make for this festival. Try the 3-ingredient recipe below to make an easy yet delectable dessert for you and your family to indulge in this festival.
- Saffron and Cardamom (or any flavouring of your choice)
- Soak saffron in milk for 3-4 hours.
- Hang yogurt in a muslin cloth for 3-4 hours. You can keep the cloth on a sieve kept over a bowl.
- Remove the thick yogurt from the cloth in a bowl. This thick yogurt is called chakka.
- Add powdered sugar, cardamom powder and saffron milk in the chakka and mix well. Transfer the shrikhand in the serving bowls.
- Garnish with slivered dry fruits. Chill in the refrigerator before serving!
Banana Rasayana is one of the easiest Ganesh Chaturthi recipes that you can prepare in no time for your guests.
- Banana - 3 nos.
- Jaggery shavings - ¼ cup
- Grated coconut - 2 tsp
- Honey - 1 tbsp
- Slice the bananas in at least 2 cm long pieces.
- In a bowl, add the pieces of banana, jaggery shavings, grated coconut, and honey.
- Mix everything well.
- Serve immediately as the banana can turn dark if kept aside for a while.
Let's be honest, Ganesh Chaturthi is the perfect festival if desserts are your life, but if you are not much of a sweet tooth, you might find yourself shying away from all these recipes. We’ve got you covered with this delicious coconut ladoo recipe that is sure to fit your taste palate!
- Sweetened condensed milk - 1 cup
- Desiccated coconut - 1 cup
- Desiccated coconut for rolling - ½ cup
- Butter or ghee - 1 tsp
- Raw almonds (chopped) - 7-8 nos.
- Cardamom (crushed) - 2 nos.
- In a pan, heat and toast the almonds. Drain and keep them aside
- In the same pan, add desiccated coconut (1 cup) and toast for a minute.
- Now add condensed milk, mix well, and cook on low flame for 7-8 minutes until the mixture is thick.
- Now add the roasted almonds to the mixture and mix well. Let the mixture cool for a bit.
- Apply ghee in your hand and start preparing ladoos by rolling the mixture into medium sized balls.
- Roll the ladoos in desiccated coconut.
- You can store these ladoos in an airtight container for upto 4 days when refrigerated.
Modak recipes are often synonymous with Ganesh Chaturthi. The traditional rava modak recipe may be a hard recipe to create, but combining chocolate and modaks into one recipe? You’ve got yourself an appealing and chocolatey modak to celebrate Lord Ganesha with!
- Chopped dark chocolate - ¾ cup
- Condensed milk - ½ cup
- Fresh cream - ½ cup
- Crushed digestive biscuits - 2 cups
- Chopped mixed nuts - ¼ cup
- Ghee for greasing
- In a non-stick pan, combine dark chocolate, fresh cream, and condensed milk.
- On a medium flame, cook for 2 minutes and keep stirring continuously.
- Now add the biscuits and mixed nuts and cook for 2 minutes on medium flame, keep stirring.
- Transfer the mixture to a plate and let it cool down.
- Take a modak mould and grease it with ghee.
- Take the mixture and form modaks with the help of the mould.
- Store in an airtight container.
Being one of the simplest Ganesh Chaturthi sweets recipes out there, you can prepare this recipe for your loved ones every now and then and not just on Ganesh Chaturthi.
- Rice - 1 cup
- Turmeric leaves - 2-3 nos.
- Thin coconut milk - 3 cups
- Thick coconut milk - 2 cups
- Cardamom powder - ½ tsp
- Powdered palm jaggery - 2 cups
- Grated nutmeg - a pinch
- Coconut oil - 2 tbsp
- Cashews - 10
- Rinse the rice well. In a pressure cooker, add rice and thin coconut milk.
- Make a knot of the turmeric leaves and add these to the mixture.
- Cook the rice till it becomes soft.
- Now add powdered palm jaggery and mix well.
- Add thick coconut milk and simmer on low flame for 2-3 minutes.
- In another pan, heat oil and roast the cashews till golden.
- Add cardamom powder and nutmeg to the oil and roast as well.
- Stir the contents of the entire pan and pour them in the kheer and mix well.
- Your kheer is ready
Let’s end this amazing list of Ganesh Chaturthi recipes on a more savoury note. After eating all these sweets, we will be craving this traditional dish that is a staple in almost every Maharashtrian household welcoming Lord Ganesha.
- 5 Colocasia leaves
- 150 Gram Gram flour
- 100 Gram Tamarind pulp
- 20 Gram Chilli powder
- 5 Gram Turmeric powder
- 2 Gram Asafoetida
- 2 Gram Cumin seeds, roasted
- 20 Gram Sugar
- 20 Ml Oil
- To taste Salt
- 30 Ml Oil
- 5 Gram Mustard seeds
- 10 Gram Sesame seeds
- 25 Gram Coriander seeds
- 75 Gram Coconut
- Chop the coriander leaves.
- Grate the coconut.
- Cut off the thick veins and wash the colocasia leaves.
- Mix the listed ingredients and make a thick batter.
- Place a colocasia leaf on the table and spread a thin layer of the batter on top, place another leaf on top, repeat applying the batter. Fold in the sides of the leaf, then roll lengthwise into a tight roll.
- Steam the rolls for 30 minutes.
- Remove and cut them into 1 cm thick slices.
- Arrange the slices on a platter.
- Heat the oil and add the mustard seeds, when they crackle add sesame, coriander leaves, and coconut.
- Pour this tempering on the sliced paatra. Serve warm.