Ganesh Chuturti

Ganesh Chaturthi is a popular Hindu festival celebrated to honor Lord Ganesha, the remover of obstacles and the god of wisdom, prosperity, and good fortune. The festival usually lasts 10 days, beginning with the installation of beautifully crafted Ganesha idols in homes and public pandals, decorated with flowers and lights. Devotees perform daily prayers, bhajans, and offer sweets—especially modaks, which are believed to be Lord Ganesha’s favorite.

Modak is a traditional sweet dumpling that holds special significance during Ganesh Chaturthi, as it is believed to be Lord Ganesha’s favorite sweet. Soft on the outside and filled with a delicious mixture of coconut and jaggery, modaks symbolize sweetness, prosperity, and devotion.

1. Modak Recipe (Steamed Ukadiche Modak – Maharashtrian Style)

Ingredients:

• 1 cup rice flour
• 1 ¼ cup water
• 1 tsp ghee
• 1 cup grated coconut (fresh)
• ¾ cup jaggery (grated)
• ½ tsp cardamom powder
• 1 tbsp poppy seeds (optional)

Method:

1. Prepare filling: Heat jaggery and coconut in a pan till it melts and blends. Add cardamom powder (and poppy seeds if using). Let it cool.
2. Make dough: Boil water with a little ghee. Add rice flour slowly, mix, and knead into a soft dough.
3. Shape modaks: Take a small ball of dough, flatten it, place the coconut-jaggery filling inside, and shape into a modak (either by hand or using a mould).
4. Steam: Place modaks in a steamer and steam for 10–12 minutes.
5. Serve warm with a touch of ghee on top.

2. Godhi Payasa Recipe

Ingredients:

• Broken wheat (dalia / godhi rava) – ½ cup
• Jaggery – ¾ cup (adjust to taste)
• Grated coconut – ½ cup (or coconut milk ½ cup)
• Milk – 1 cup
• Cardamom powder – ½ tsp
• Ghee – 2 tbsp
• Cashews – 8–10
• Raisins – 8–10

Method:

1. Wash and pressure cook broken wheat with 2 cups of water until soft (3–4 whistles).
2. In a pan, melt jaggery with little water and strain to remove impurities.
3. Add the cooked wheat to jaggery syrup, mix well, and let it simmer for 5–6 minutes.
4. Stir in grated coconut (or coconut milk) and regular milk, mixing gently.
5. Add cardamom powder for flavor.
6. Heat ghee separately, fry cashews and raisins till golden, and add to payasa.
7. Serve warm as a festive sweet dish.

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Sira(keasari baat)

• Rava / Sooji (semolina) – 1 cup
• Sugar – 1 cup (adjust to taste)
• Ghee – ½ cup
• Milk – 2 cups (or water)
• Cardamom powder – ½ tsp
• Cashews – 8–10
• Raisins – 8–10
• Saffron strands – a few (optional)

Method:

1. Heat ghee in a pan, fry cashews and raisins until golden, and keep aside.
2. In the same pan, roast rava on low flame till it turns light golden and aromatic.
3. Boil milk (or water) separately and slowly add it to the roasted rava, stirring continuously to avoid lumps.
4. Once the rava absorbs the liquid, add sugar and mix well.
5. Stir until the mixture thickens and ghee starts releasing from the sides.
6. Add cardamom powder, fried cashews, raisins, and saffron (if using).
7. Serve warm as a sweet treat or prasadam.

4.Holige Recipe (Obbattu / Puran Poli)

For Dough (Covering):

• Maida (all-purpose flour) – 2 cups
• Chiroti rava (fine semolina) – 2 tbsp
• Turmeric – a pinch
• Salt – a pinch
• Oil – 3 tbsp
• Water – as needed

For Filling (Puran):

• Chana dal (Bengal gram) – 1 cup
• Jaggery – 1 cup (grated)
• Cardamom powder – ½ tsp
• Grated coconut – 2 tbsp (optional)
• Ghee – 2 tbsp

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Method:

1. Prepare Dough: Mix maida, rava, turmeric, salt, and oil. Add water and knead into a soft dough. Rest for 2–3 hours.
2. Cook Filling: Pressure cook chana dal until soft. Drain excess water. Mash the dal well.
3. Make Puran: Heat jaggery in a pan, let it melt, then add mashed dal. Stir until thick and non-sticky. Mix in cardamom powder and coconut. Cool.
4. Stuff & Roll: Take a ball of dough, flatten, and stuff with puran. Roll gently into a thin poli using oil instead of flour.
5. Cook: Heat a tawa, roast holige on medium flame with ghee until golden spots appear.
6. Serve warm with ghee or milk.

5.Chitranna

Ingredients:

• Cooked rice – 2 cups (cooled)
• Lemon juice – 2 tbsp (adjust to taste)
• Green chilies – 2 (slit)
• Ginger – 1 tsp (grated)
• Curry leaves – 8–10
• Turmeric powder – ½ tsp
• Salt – as needed

For Tempering:

• Oil – 2 tbsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Dry red chili – 1
• Peanuts or cashews – 2 tbsp
• Hing (asafoetida) – a pinch

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Method:

1. Heat oil in a pan, add mustard seeds. Let them splutter.
2. Add urad dal, chana dal, peanuts, dry red chili, and fry until golden.
3. Add curry leaves, green chilies, ginger, turmeric, and hing. Sauté well.
4. Add cooked rice and salt. Mix gently.
5. Switch off the flame and then add lemon juice. Mix again.
6. Garnish with coriander leaves (optional) and serve.

6.Besan Ladoo Recipe

• Besan (gram flour) – 2 cups
• Ghee – ½ cup
• Sugar (powdered) – 1 cup
• Cardamom powder – ½ tsp
• Cashews/almonds (chopped) – 2 tbsp (optional)

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Method:

1. Heat ghee in a heavy-bottomed pan.
2. Add besan and roast on low flame, stirring continuously, until it turns golden brown and gives a nutty aroma (about 10–12 minutes).
3. Switch off the flame, let it cool slightly.
4. Add powdered sugar, cardamom powder, and nuts. Mix well.
5. While warm, take small portions and shape into round laddus.
6. Let them set and store in an airtight container.