Ganesh Chaturthi 2024: 8 Delightful And Delicious Ganesh Chaturthi Recipes

Ganesh Chaturthi, a vibrant festival celebrating Lord Ganesha, is synonymous with indulgent sweets and savory delights. From traditional modaks to innovative confections, these recipes capture the essence of the festivities while embracing modern twists. Whether it’s the rich flavors of sesame and jaggery or the health-conscious offerings of sugar-free pedas, each recipe is crafted to honor the deity with devotion and taste. Perfect for prasad or festive feasts, these treats add a delicious touch to the joyous celebrations.

Saeb Bajre ka Gujiya recipe by Chef Varun Inamdar – Godrej Vikhroli Cucina Millets Cookbook 2024

Ingredients:

For Filling:

• 1 cup Godrej Jersey paneer, crumbled
• 2 tbsp Godrej Jersey ghee
• 1/4 cup bajra, pressure-cooked
• 1/2 cup semolina
• 1/2 cup apple, peeled and chopped
• 1/2 cup cashew nuts, chopped
• 1 cup powdered sugar
• ½ tbsp cardamom powder
• Sunflower oil, for deep frying

For Dough:

• 2 cups all-purpose flour
• 2 tbsp raagi flour
• 3 tbsp Godrej Jersey ghee
• ½ tbsp salt
• Water, as required

Method:

1. Prepare Filling:
   • Roast paneer, semolina, and ghee in a kadhai on medium flame until light brown.
   • Add chopped nuts, cooked bajra, and apples; mix well.
   • Cool the mixture, then add powdered sugar and cardamom powder; set aside.
2. Prepare Dough:
   • Mix all-purpose flour, raagi flour, ghee, salt, and water to form a stiff dough.
   • Cover with a damp cloth; rest for 30 minutes.
3. Shape and Fry Gujiyas:
   • Roll lemon-sized balls of dough into thin discs.
   • Add filling and fold into half-moon shapes; seal edges.
   • Heat oil in a kadhai; fry gujiyas until golden brown.
   • Drain on absorbent paper.

Modak with Sesame Seeds and Jaggery recipe by Chef Rajinder Sareen, Executive Chef, Sheraton Grand Pune Bund Garden Hotel

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sesame seeds
• 1/2 cup jaggery, grated
• 2-3 tsp ghee
• Oil for deep frying
• Pinch of salt

Method:

1. Prepare Dough:
   • Mix flour, ghee, and salt; gradually add water to form a smooth dough.
   • Rest for 15 minutes.
2. Prepare Filling:
   • Grind sesame seeds into a powder; mix with grated jaggery.
3. Shape and Fry Modaks:
   • Roll dough into small puris; fill with sesame-jaggery mix, shape into modaks.
   • Fry in hot oil until golden brown; drain on paper towels.

Millets Laddoo recipe by Chef Varun Inamdar – Godrej Vikhroli Cucina Millets Cookbook 2024

Ingredients:

• 1 cup 9 millets flour
• 1 cup peanut powder
• 1 cup jaggery
• 2 tbsp water
• ½ tbsp cardamom powder
• 2 tbsp Godrej Jersey ghee

Method:

1. Dry roast millet flour in a heavy pan on low flame for 6-7 minutes until golden and fragrant; cool.
2. Melt jaggery with water in a pan to make syrup.
3. Add roasted flour, peanut powder, cardamom, and ghee; mix well.
4. Shape into lemon-sized balls; store in an airtight container.

Sugar-Free Chocolate Ukadiche Modak recipe 

Ingredients:

For Filling:

• 2 tbsp water
• 1 tbsp Sugar Free Green
• 2 cups grated coconut
• 2 tbsp Nutralite Choco Spread Crunchy
• 1 tsp cardamom powder
• Pinch of nutmeg
• 2 tbsp ghee or oil

For Dough:

• 1 cup water
• 1 tsp ghee
• 1 cup rice flour

Method:

1. Prepare Dough:
   • Boil water, add ghee; gradually mix in rice flour to form a smooth dough.
   • Add Sugar Free Green, knead well; set aside.
2. Prepare Filling:
   • Heat water and Sugar Free Green; mix in grated coconut, choco spread, cardamom, and nutmeg.
   • Refrigerate for 30 minutes.
3. Shape and Steam Modaks:
   • Flatten dough into small discs, fill with coconut mixture; shape into modaks.
   • Steam for 10-12 minutes; cool slightly before serving.

Sugar-Free Peda recipe 

Ingredients:

• 1 cup milk powder
• 1/2 cup unsweetened condensed milk
• 1/4 cup Sugar Free Green
• 2 tbsp ghee
• 1/4 tsp cardamom powder
• Chopped nuts (optional)
• Saffron strands soaked in warm milk (optional)

Method:

1. Heat ghee in a pan on low flame.
2. Add milk powder and condensed milk; stir continuously until smooth and thick.
3. Mix in Sugar Free Green and cardamom powder; continue stirring until soft.
4. Let cool, then shape into pedas; garnish with nuts and saffron if desired.
5. Cool completely; store in the refrigerator.

Chocolate Besan Burfi

Ingredients:

• 2 tbsp ghee
• 1½ cups gram flour
• 16 tsp Sugar Free Green Powder
• 1 cup Nutralite Choco Spread Crunchy
• 4-5 almonds, chopped
• 6-8 pistachios, chopped

Method:

1. Heat ghee in a non-stick pan; sauté gram flour until fragrant and browned.
2. Add Sugar Free Green, blend well; mix in choco spread and cardamom powder.
3. Spread mixture in a greased tray; top with almonds and pistachios.
4. Cool completely; cut into desired shapes. Store in an airtight container.

Rasmalai Cupcakes

Ingredients:

For Cupcakes:

• 2 tbsp Nutralite Probiotic Butter Spread
• 24 tsp Sugar Free Green Powder
• ½ tsp vanilla extract
• 1 cup yogurt
• 1 cup refined flour (maida)
• ½ tsp baking soda
• ½ cup rasmalai milk
• ½ tsp cardamom powder

For Icing:

• ¾ cup Nutralite Dhoodhshakti Probiotic Butter Spread, whipped
• ¼ cup icing sugar
• 10-15 saffron strands soaked in 2-3 tbsp milk
• 10-12 rasmalai

Method:

1. Prepare Cupcake Batter:
   • Preheat oven to 180°C.
   • Beat softened butter and sugar until light and fluffy.
   • Add vanilla extract, yogurt, flour, baking soda, rasmalai milk, and cardamom; mix into a smooth batter.
   • Divide into cupcake molds; bake for 25-30 minutes.
2. Prepare Icing:
   • Whip butter, add icing sugar and saffron milk; continue whipping.
   • Fill a piping bag with the icing.
3. Assemble Cupcakes:
   • Cool cupcakes; apply icing with a piping bag.
   • Top with rasmalai pieces. Store in the refrigerator

Ragi and Pumpkin Modak recipe by Chef Rajinder Sareen, Executive Chef, Sheraton Grand Pune Bund Garden Hotel

Ingredients:

• 100 gm ragi flour
• 50 gm desiccated coconut powder
• 50 gm milk powder
• Handful of tulsi leaves
• 1 tsp cardamom powder
• Tapioca pearls (as needed)
• Ghee for greasing and cooking
• Grated pumpkin (quantity as needed)

Method:

1. Prepare Flour:
   • Roast ragi flour in ghee until fragrant; set aside.
2. Cook Pumpkin:
   • Cook grated pumpkin in the same pan until golden and tender.
3. Combine Ingredients:
   • Mix coconut powder, milk powder, tulsi, cardamom, and tapioca pearls with cooked pumpkin; cool.
4. Shape Modaks:
   • Knead the mixture with ghee until smooth; cool further.
   • Grease a modak mould, fill with the mixture; shape modaks.