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:
- Mix popped amaranth seeds, almond slivers, and melted jaggery in a bowl.
- Shape the mixture into small, firm balls.
- 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:
- Heat 50g of ghee in a pan and roast cashew nuts and dry grapes until golden brown. Set aside.
- In the same pan, roast semolina on low flame until fragrant and lightly golden.
- Bring water to a boil in a separate pot.
- Gradually add boiling water to the semolina, stirring continuously to prevent lumps.
- Add Kesari powder and mix well.
- Once the semolina absorbs the water, add sugar and continue stirring.
- Add the remaining ghee and cook until the mixture leaves the sides of the pan.
- Stir in cardamom powder, roasted cashews, and dry grapes.
- 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:
- Boil water with ghee, add rice flour, mix well, and set aside for 20 minutes.
- In a microwave-safe bowl, mix all the stuffing ingredients and set aside.
- Make small balls from the dough, hollow the center, and fill with stuffing. Shape into modaks.
- In a microwave-safe wide bowl, add 1 cup of water and boil it in microwave mode for 2 minutes.
- Arrange the modaks in microwave-safe idly plates, place them in the hot water bowl, cover, and steam for 5 minutes in microwave mode.
- Allow to cool and serve.
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:
- Warm water, mix in maida, and knead into a soft dough. Set aside for 10 minutes.
- Mix all the stuffing ingredients in a bowl and set aside.
- Form equal-sized dough balls, hollow the center, and fill with the stuffing. Shape into modaks and coat with ghee.
- 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.
- Allow to cool and serve.
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