Ganpati Recipes 2020
Among all the Coronavirus crisis this year, Ganpati Festival bought some joy and excitement. After 11 years I was celebrating Ganpati in India. This year celebration was in Baroda. Sharing Ganpati recipes for this year and also some pics from the celebration.
Ukadiche Modak Recipe
A modak is a sweet dumpling popular in Western and Southern India. The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. The dumpling can be fried or steamed. The steamed version, called ukdiche modak, is eaten hot with ghee.
Ingredients ( Makes 21 modaks)
3 cup Rice Flour
3 cup of water
pinch of Salt
2 tsp Ghee
To make stuffing
Stuffing
2 cup shredded Coconut
2 cup Jaggery
4 tbsp Poppy seeds
Cardamom powder
Roasted cashewnuts and raisins
Method
To make ukad
Mix rice flour and glutinous flour well and seive 2 to 3 times.
Boil water, to that add pinch of salt and tsp of ghee and pour rice flour and mix well.Cover with damp cloth and keep for 10 mts.
To make stuffing
In a pan, roast the poppy seeds.
Once they are roasted well add the shredded coconut and jaggery. Mix everything well.
Finally add cardamom powder and cashewnuts. The stuffing is ready.
To make modak
Take ukad, wet hands with water as well as some oil and knead ukad in soft dough.
Now start to pat ball in to small bowl size shape, now stuff filling and start to make plates around stuffing.
Gather all plates at the center of stuffing and try to seal edges. Keep the modaks covered with a wet cloth as they can dry out.
Heat up 1 inch of water in Idly cooker, put one small round pot, over that place small thali or chalni. On top of the chalni place a banana leaf.
Now place modak on the banana leaf, leaving enough space around each modak.
Steam for 10 mts over medium heat.
Modak are ready to be served:)
Pista Modak Pedha Recipe
Pista Modak Pedha made from milk powder and condensed milk is the easiest and delicious sweet which can be offered to Lord Ganesha during Ganpati Festival.
This recipe has only 3 ingredients and is amazingly delicious and soft.
Ingredients
2 cups milk powder
1 cup condensed milk
1 cup pista and almonds crushed
Method
In a deep pan add condensed milk and milk powder and let it cook for 20 mins on slow gas. Keep on stirring in between. Add pista powder.
In a while you will see that the mixture is thickening up.
Remove it from heat and let it cool.
Put it in an air tight container and refrigerate it for 30 mins.
After 30 mins you can start making modak pedhas out of it.
Take the modak mould and stuff with modak mixture to give that a modak shape.
Churma Ladoo Recipe
A unique ladoo made from wheat and jaggery during Ganesh Festival. It is a speciality from Gujarat state of India. 
Ingredients
2 cups coarse wheat flour
1 cup warm water
1 cup jaggery
oil for frying
1 tsp nutmeg powder
1 tsp cardamom powder
ghee as required
Method
Add 3 tbsp of oil to wheat flour and combine evenly.
Combine the whole wheat flour and warm water in a deep bowl and knead into a stiff dough.
Divide the dough into equal portions and shape each portion into the shape of your fist. Make holes with fork all over on each portion
Heat the oil in a deep non-stick kadhai and deep-fry dough portions, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and allow them to cool.
Once cooled, break them into small pieces and blend in a mixer to a fine powder. Use sieve if required Keep aside.
Heat 3 tbsp of ghee in a broad non-stick pan, add the jaggery, mix well and cook on a slow flame till jaggery melts, while stirring continuously. Keep the churma aside.
Combine the churma, melted jaggery, nutmeg and cardamom in a deep bowl and mix very well. Allow the mixture to cool slightly.
Divide the mixture into equal portions and shape each portion into a round ball. If the balls are not forming add warm ghee to the mix.
Roll in the poppy seeds till they are evenly coated from all the sides.
Serve immediately or store in an air-tight container.
Kalakand Recipe
Super easy and melt in the mouth dessert recipe made from paneer and condensed milk. This recipe is from Hebbars Kitchen.
Ingredients
2 cups paneer / cottage cheese, grated
1 tin, 397gm milkmaid / condensed milk
2 tbsp milk powder
½ tsp cardamom powder / elachi powder
2 tsp pistachios, chopped
1 tsp ghee / clarified butter, to grease plate
Method
In a pan add paneer, milk maid and milk powder. Heat it on low flame until everything is mixed well.
Mix till the mixture starts to separate the pan and forms a lump.
Transfer the mixture to the ghee greased plate.
Level it up and set to a block making an inch thick.
Add finely chopped pistachios or any nuts of your choice.
Press gently with the back of spoon so that the nuts stick to kalakand.
Cool completely for 2-3 hours, or refrigerate for 30 minutes. however, cooling naturally will make kalakand more moist and tasty.
Cut the kalakand into square pieces.
Finally serve or store instant kalakand for a week by refrigerating.
Fried Modak Recipe
Fried Modak is sweet deep fried wheat dumplings stuffed with jaggery and coconut filling. These are made as offering to Lord Ganesh during Ganesh Chaturthi. They are very famous in Western Maharashtra.
Ingredients
To make outer cover
2 cup wheat Flour
1 cup water
4 tbsp ghee
pinch of Salt
To make stuffing
2 cup shredded Coconut
2 cup Jaggery
4 tbsp Poppy seeds
Cardamom powder
Roasted cashewnuts and raisins
Method
To make outer cover
Mix wheat flour and salt in a bowl.
Add water and knead well.
At the end add ghee and knead again. Keep it aside for 15 mins.
To make stuffing
In a pan, roast the poppy seeds.
Once they are roasted well add the shredded coconut and jaggery. Mix everything well.
Finally add cardamom powder and cashewnuts. The stuffing is ready.
To make modak
Take small balls of the dough, roll it into small puris. To make the modak crispy the puri should be thin.
To make modak of same size cut out the puri with a round shaped cutter. I have used the cover of a container.
Now spread spoonful of stuffing over the puri.
Fold the edges as shown in the picture and gather them in the center. Seal it properly.
Heat oil and deep fry the modaks. The oil should be not too hot as the modak can get burnt and remain uncooked from inside. Stir them at regular interval to make sure that they are cooked from all sides.
Anjeer Mawa Modak Recipe
Made these crunchy and melting in the mouth Anjeer Mawa Modaks as a prasad for Ganpati. I had made this anjeer barfi few days back and it clicked to me that anjeer mawa modak would be a great idea.
Ingredients
2 cups chopped dried figs
2 cups mawa (khoya)
1 cup condensed milk
1 tbsp ghee
Silver warkh for garnishing
Modak mould
Method
In a pan heat the ghee.
Add the chopped dried figs and cook for 10 mins.
Now add the mawa and condensed milk. Mix well.
Keep on stirring until the mixture becomes thick and starts leaving the pan.
Switch off the gas and transfer the modak mixture to a plate. Let it cool down. Transfer the mixture to a air tight container.
Refrigerate it for 3 hours.
After 3 hours, you can make modak using modak mould.
Chocolate and Mawa Modak Recipe
Mawa Modak Recipe
Ingredients
2 cups milk powder
1 cup condensed milk
2 tbsp ghee
Method
In a deep pan add condensed milk and milk powder and let it cook for 20 mins on slow gas. Keep on stirring in between.
In a while you will see that the mixture is thickening up.
Remove it from heat and let it cool.
Put it in an air tight container and refrigerate it for 30 mins.
After 30 mins you can start making modak pedhas out of it.
Take the modak mould and stuff with modak mixture to give that a modak shape.
Chocolate Mawa Modak Recipe
Ingredients
2 cups milk powder
1 cup condensed milk
2 tbsp ghee
2 tbsp cocoa powder
2 tbsp chocolate chips
Method
In a deep pan add condensed milk, milk powder, cocoa powder and let it cook for 20 mins on slow gas. Keep on stirring in between. Add chocolate chips
In a while you will see that the mixture is thickening up.
Remove it from heat and let it cool.
Put it in an air tight container and refrigerate it for 30 mins.
After 30 mins you can start making modak pedhas out of it.
Take the modak mould and stuff with modak mixture to give that a modak shape.
All my other Ganpati Celebrations pics and recipes from past years can be viewed on below link:
Ganesh Chaturthi Celebrations 2016, Ukadiche Modak, Pedha Modak & Churma Ladoo Recipe
Ukadiche Modak, Gulkand Pedha, Mango Kalakand and Ganesh Utsav
https://cravecookclick.com/khoya-modak-recipe-ganpati-celebrations-2017/
