Modak and more…!

Ganesh chaturthi is celebrated with equal festivity and devotion in many states of India like Maharashtra, Karnataka, Andhra Pradesh, Goa, Gujarat and so on. The recipes which are prepared during Ganesha Chaturthi vary from state to state. E.g. modak or kozhukattai which is one of the favourite foods of lord Ganesha is prepared differently and sundals which are prepared in south India are not made in Maharashtra. Apart from modak, ladoos are also the most favourite food of lord Ganesha.

If you plan to prepare sweets for lord Ganesha then modak and ladoos are two sweets which are a must. You can also make either boondi ladoo, rava ladoo, besan ladoo or coconut ladoo.

Chocolate modak

Ingredients

  • 1 cup grated or chopped khoya
  • ⅓ cup chocolate chips
  • 2 tbsp sugar
  • ⅛ tsp cardamom powder
  • ghee

Method

Grease the modak moulds with a bit of ghee. Place aside. Heat a pan. Keep the flame to a low and add grated mawa. Keep stirring on low flame for a minute. Soon the mawa would start melting. When the mawa begins melting, add sugar and stir for a minute. Quickly add chocolate chips. The mixture will start thickening. Continuously keep stirring. Sprinkle cardamom powder. Keep stirring on low flame until the mixture starts leaving the edges of the pan. Do not overcook. Immediately transfer the mixture in another bowl. Allow the mixture to cool. Make modaks using the mould. Garnish with rose petals, top with finely chopped pistachios.

Suran chips

Ingredients

  • 250 gms elephant foot yam peeled, washed and sliced.
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 2 tbsp lemon juice
  • salt
  • oil for frying

Method

In a bowl mix the yam/suran with the rest of the spice powder, lemon juice and salt uniformly. Marinate the yam slices for 20-30 minutes. Shallow fry the yam slices in oil on a flat pan or tava. Drain the suran chips kitchen tissues to remove excess oil. Serve suran chips hot garnished with coriander leaves and lemon wedges.

Motichoor ladoo

Ingredients:

  • 1/3 cup ghee
  • 1tblsp pistachios
  • Few drops orange colour
  • Pure ghee for frying
  • 1tbsp raisins
  • A pinch baking powder
  • 1/2 kg sugar
  • 1/2 kg besan

Method:

Sieve gram flour with baking powder so that it mixes well. Mix in 2 tblsp of melted ghee and enough water to make a batter of thick consistency. Heat up ghee in a kadhai and with a perforated (holes) spoon drop boondis in ghee. Rub the batter on the spoon with holes (slotted spoon) so that small drops of batter drop in oil, simultaneously tap the spoon on the rim of kadhai also. Fry boondis till golden brown, remove and keep aside. Meanwhile make three string (3 tar ki chashni) consistency sugar syrup mix in colour. Put the fried boondis in this syrup, mix in the raisins and cut pistachios. When mixture cools down slightly use buttered hands to make ladoos.

 

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