Ganesh Chaturthi 2018: From modak to kheer, desserts you can make this festival

Whenever one thinks of celebrating the festival of Ganesh Chaturthi, and bringing “Bappa” into one’s home, it is usually followed by the thought of offering modaks, Lord Ganesha’s favorite, to the deity. Apart from the modaks that are popularly made during Ganesh Chaturthi, there are other sweets and savories that devotees love to prepare as prasad or bhog.

The better way to do that is by making it yourself! The modaks are extremely popular in Maharashtra and while there are numerous versions of this divine delicacy, Executive Sous Chef, Lokesh Jarodia, Novotel Imagica Khopoli brings you the recipe for making the time-tested classic modaks & other delicacies to add flavor to your festival.

Barfi Modak

Barfi Modak

Ingredients

• Kaju paste 125gm
• Khoya 100gm
• Sugar 100gm
• Elaichi 2gm
• Pista crushed 25gm
• Silver Barak 1no
• Almond slice fine 10gm
• Pista slice fine 10gm
• Milk 300ml
• Ghee 100gm
• Kesar

Procedure:

• Fry kaju paste in ghee.
• Then add khoya, milk and cook until its thick.
• Add sugar, dry fruit and kesar.
• Put it in Modak mould and set it in chiller for one hour.
• Once it is set, serve it in a plate and garnish it with silver Barak, slice pista, almond and Kesar.

Gehun ki kheer

Gehun Ka Kheer

Ingredients:

• Broken wheat 150 gms
• Ghee 50 gms
• Raisin 50 gms
• Cardamom powder 2 gms

Jaggery 50 Ml

Cashew nut 100gms

Milk 500ml

Procedure:

• Heat ghee in a thick bottom non-stick pan; add lapse and sauté till translucent and fragrant.
• Add raisins and sauté on high heat. Add green cardamom powder and cashew nut and mix well. Add jaggery and mix well and cook for a minute. Add 1 cup water and cook, stirring continuously for 3-4 minutes.
• Reduce heat, add milk, gradually and keep stirring till well blended. Serve hot.

Modak fried

Modak Fried

Ingredients:

• Grated coconut 200 gms
• Jaggery 100 gms
• Sugar 50 gms
• Rice flour 200 gms
• Ghee Amul 450 gms
• Raisin 50 gms
• Salt pinch
• Cardamom powder 2 gms
• Nutmeg Powder 2 gms

Procedure:

• For the stuffing
• Heat ghee in a pan.
• Add grated coconut, sugar, Jaggery (broken into small pieces or grated), cardamom and nutmeg powder, Mix thoroughly.
• Cook till all moisture from the sugar and Jaggery begins to dry.
• It takes about 10 to 15 minutes for the mixture to dry on low flame.
• Do not overcook as it will harden up and lose its taste.
• Stir every 2 to 3 minutes till it turns golden yellow.
• You can add more ghee if the stuffing becomes too dry.

For the cover

• Boil water.
• Add a pinch of salt and 1 tsp of ghee to the flour and mix it thoroughly.
• Add 1 tsp of ghee in the boiling water.
• Add the dough to the boiling water. Lower heat. Mix well.
• Cover the vessel keep it for 5 minutes on low flame to let the rice cook.
• Knead the dough into a smooth paste without lumps.
• You need to knead it while it is still hot. You may apply some oil or ghee on your palms.
• If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.

Making the Modaks

• Apply pinch of oil/ghee on your palms and make small balls of the dough.
• Flatten it to give it the shape of a katori or cone.
• Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.
• The edges of the katori will now look like the petals of the flower.
• Put some stuffing in the katori and close the ends to give them a shape like fresh figs or momos.
• Heat desi ghee in kadai.
• Place all the modak in the kadai and deep fry it on slow flame.
• Golden colour even on all sides.
• Your delicious modaks are ready to be served.

Steamed Modak

Steamed Modak

Ingredients:

• Grated coconut 200 gms
• Jaggery 100 gms
• Sugar 50 gms
• Rice flour 200 gms
• Ghee 50 gms
• Raisin 50 gms
• Salt pinch
• Cardamom powder 2 gms
• Nutmeg Powder 2 gms

Procedure:

For the stuffing

• Heat ghee in a pan.
• Add grated coconut, sugar, Jaggery (broken into small pieces or grated), cardamom and nutmeg powder, Mix thoroughly.
• Cook till all moisture from the sugar and Jaggery begins to dry.
• It takes about 10 to 15 minutes for the mixture to dry on low flame.
• Do not overcook as it will harden up and lose its taste.
• Stir every 2 to 3 minutes till it turns golden yellow.
• You can add more ghee if the stuffing becomes too dry.

For the cover

• Boil water.
• Add a pinch of salt and 1 tsp of ghee to the flour and mix it thoroughly.
• Add 1 tsp of ghee in the boiling water.
• Add the dough to the boiling water. Lower heat. Mix well.
• Cover the vessel keep it for 5 minutes on low flame to let the rice cook.
• Knead the dough into a smooth paste without lumps.
• You need to knead it while it is still hot. You may apply some oil or ghee on your palms.
• If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.

Making the Modaks

• Apply pinch of oil/ghee on your palms and make small balls of the dough.
• Flatten it to give it the shape of a katori or cone.
• Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.
• The edges of the katori will now look like the petals of the flower.
• Put some stuffing in the katori and close the ends to give them a shape like fresh figs or momos.
• Take a leaf of banana or a soft cloth like muslin, and apply bit oil/ghee on it and place it in the steamer pan.
• Place all the modaks on the leaf or cloth and close the lid.
• Steam it for 5 to 6 minutes and turn off the flame.
• Your delicious modaks are ready to be served.