Ganesh Chaturthi 2024 Recipes: 7 Delicious Homemade Sweets to Savour in The Honour of Lord Bappa Whether you're making prasad or preparing treats for a joyful gathering, these 7 sweets are sure to enhance your Ganesh Chaturthi celebrations.
Published: September 6, 2024, 10:28 PM IST
Share
Share Article
https://www.india.com/festivals-events/ganesh-chaturthi-2024-recipes-7-delicious-homemade-sweets-to-savour-in-the-honour-of-lord-bappa-7225639/ Copy
Ganesh Chaturthi 2024 Recipes: 7 Delicious Homemade Sweets to Savour in The Honour of Lord Ganesha
Ganesh Chaturthi, a vibrant festival honouring Lord Ganesha, is renowned for delectable homemade sweets that honour Lord Ganesha. This vibrant festival, celebrated with great fervour, is renowned for its variety of traditional and innovative treats. From yummy modaks to new twists on classic recipes, these 7 mouthwatering recipes are made to both celebrate the occasion and satisfy your taste buds. Each recipe offers a unique way to show devotion while adding a delicious touch to your festive spread.
Photo Gallery: Popular Lord Ganesha temples in India
Whether you’re making prasad or preparing treats for your guests, these sweets are sure to enhance your celebrations. Have a look!
1. Healthy Granola Modak- by Chef Rajesh Paramashivan, Head Pastry Chef, Novotel Mumbai Juhu Beach
Ingredients
Flax seed – 100gms
Sesame seed – 100gms
Rolled oats – 100gms
Green pumpkin seed – 100gms
Melon seed – 100gms
Chopped almonds – 80gms
Cranberry – 80gms
Apricot puree – 100gms
Maple syrup – 50ml
Method
On a baking tray roast all the seeds and nuts
Boil apricot till soft and puree it
Add the dry ingredients in a bowl add the apricot puree and maple syrup
Mix it well use a modak mold and press the mixture to form a modak shape
Place the modak on the baking tray place in the oven for 30 minn at 80◦c
2. Coconut Jaggery Baked Yogurt- by Chef Rajesh Paramashivan, Head Pastry Chef, Novotel Mumbai Juhu Beach Coconut baked yogurt
Hung curd – 250gms
Icing sugar – 60gms
Jaggery – 100gms
Milkmaid – 60gms
Fresh cream – 125gms
Cardamom powder – 5 gm
Method
Melt Jaggery and add the milkmaid to it
Mix all the ingredients together in mixing bowl
Whisk the mixture till you get smooth consistency
Pour the above mixture in an earthen pot or kulad
Bake at 150◦c for 16minn on double bath
refrigerate for 2 hours serve chill
Ingredients
sweet pearls (Bondi)
gram flour (besan) – 250gms
baking soda – pinch
water – 90ml
saffron strand – 1 gms
oil for frying
sugar syrup
sugar – 200gms
water – 100ml
cardamom – 2 nos
saffron – 1gms
rose water – 50ml
Method
Add the sugar water saffron and cardamom in sauce pan
Make a thick syrup add rose water for flavoring
Add water to gram flour to form smooth batter
Add the saffron to the mixture
Lastly add baking soda to the mixture and whisk well
To make Bondi pass the mixture through the perforated ladle on the hot oil kadai
Remove Bondi strain all the oil completely
Dip the Bondi in warm sugar syrup rest it for an hour
Remove the excess syrup through strainer
Finally, Sweet Bondi is ready to serve
Assembly
3. Almond And Makhana Kheer
Ingredients
Full cream milk 2 cups
sugar/sugar substitute 4 tbsp
Saffron strands a pinch
Green cardamom powder ½ tsp
Almond slivers ½ cup
Makhana (fox nuts) 1 cup
Ghee 2 tbsp
Method
Heat ghee in a heavy-bottomed pan and roast the makhana and almond slivers until they turn golden brown.
In a separate heavy-bottomed pan, bring the milk and saffron strands to a boil, stirring continuously to prevent sticking.
Add sugar or a sugar substitute to the milk and stir until it dissolves completely.
Incorporate the roasted makhana and almond slivers into the milk.
Continue cooking until the makhana becomes soft and the milk thickens slightly.
Serve the kheer hot or chilled, garnished with additional roasted almond slivers and chopped roasted makhana.
4. Almond and Custard Apple Rabri Ingredients
Custard apple pulp 2 gm
Double cream (fat) 1 gm
Sugar/ Sugar Substitute 30 gm
Almonds 30 gm
Method
Toast the almonds in the oven at 100°C for 1 minute.
Grind the toasted almonds into a coarse powder and chop the remaining almonds.
Combine custard apple pulp, double cream, and sugar in a bowl. Stir in the ground almonds and mix well.
Chill the mixture in the refrigerator and garnish with the chopped almonds before serving.
5. Almond & Sesame Pinni
Ingredients
Wheat flour 2 cup
Semolina 2½ tbsp.
Roasted Almond slivers¼ cup
Roasted White Sesame powder¼ cup
Pure ghee ¾ cup
Gram flour (besan) 1½ tbsp
sugar/sugar substitute 1 cup
Water½ cup
Green cardamom powder ½ tsp
Roasted white sesame1 tbsp
Roasted whole almonds3 tbsp
Method
Heat ghee in a pan, then add semolina and wheat flour. Roast the mixture until it achieves a golden brown color.
In a separate pan, heat sugar or a sugar substitute with water over a low flame until a single-thread sugar syrup forms.
Combine the syrup with the roasted wheat flour mixture, then stir in the green cardamom powder.
Continue cooking until the mixture becomes slightly dry. Mix in the roasted almond flakes and ground white sesame seeds until well combined.
Allow the mixture to cool. Divide it into equal portions and shape each into round balls.
Place a half of a roasted almond on each pinni and gently roll them in the roasted white sesame seeds.
6. Almond and Amaranth Ladoos
Ingredients
Popped amaranth seeds – 50 g
Jaggery melted – 50 ml
Almond slivers (unpeeled) – 30 g
Method:
Stir the ingredients together until well combined.
Form the mixture into small, firm balls.
7. SMOOR’s Pista Cranberry Barfi Recipe
Indulge in the luxurious fusion of pistachios and cranberries wrapped in rich white chocolate with this festive Pista Cranberry Barfi.
Ingredients
Pistachios: 100g
White Chocolate: 400g
Cranberry Slices: 50g
Silver Leaf: For garnish
Process
Blend pistachios into a paste.
Mix with tempered white chocolate.
Layer cranberry slices in a barfi mold, pour pistachio chocolate mixture, and top with more chopped cranberry.
Refrigerate for 15 minutes until set.
Demould, garnish with silver leaf, and serve at room temperature.
English
