Ganesh Chaturthi Recipes

Heartiest Wishes on Ganesh Chaturthi

To have the full taste of the festival of Ganesh Chaturthi, one must know how to prepare the amazing Ganesh Chaturthi recipes that are regarded as the favorite and must-made eating items for this special day. A nice preparation of these recipes of Ganesh Chaturthi with a proper assortment of all the necessary ingredients doubles the celebration mood of Ganesh Chaturthi.


Here are the best tips to let you know the popular recipes Ganesh Chaturthi. They can easily help you to make the favorite dishes of Lord Ganesha.


Nariyal Barfi
Ingredients:
  • 1 1/2cans Sweetened Condensed Milk
  • 3 cups Sweetened Flaked Coconut
  • 1 tbsp Ground Cardamom (Optional)
  • 2/3 cup Sliced Almonds

    Procedure:
  • Grease a 9x9 inch pan. Stir coconut and condensed milk in a large, microwave-safe bowl.
  • Cook the mixture in microwave over high for 7 min stirring it every 30 sec.
  • When the coconut mixture is hot enough, stir in the almonds and cardamom and pour the mixture to the prepared pan and smooth its top with a spatula.
  • Cool it for an hour in refrigerator and then cut it into 1 inch squares with a greased knife.
  • Nariyal Barfi is ready to be served!
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    Steamed Modak
    Ingredients:
  • 1 cup rice flour
  • 1 cup water
  • 1 cup jaggery (powdered)
  • 1 cup fresh coconut (grated)
  • 2 tsps poppy seeds
  • Salt to taste
  • Oil for frying

    Procedure:
  • Fry poppy seeds dry and mix with jaggery and coconut.
  • Add the mixture to a pan and stir constantly.
  • Make small balls of the mixture.
  • In another pan, boil water and add rice flour, salt and stir well (dough consistency).
  • Knead the dough well and roll into small circular discs.
  • Stuff the filling and cover it like momos.
  • Steam the sweet momos for 15-20 minutes. Tasty steamed modaks ready to serve.
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    Apple Rabri
    Ingredients:
  • 3 Apples (peeled, grated)
  • 1 litre Milk
  • 4 tbsp Sugar
  • 1/4 tsp Green Cardamom
  • 8-10 Almonds (blanched, sliced)
  • 5-6 Pistachios (blanched, sliced)

    Procedure:
  • Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity.
  • Add sugar and cook on low heat, stirring continuously.
  • Add the grated apples to reduced milk and mix. Cook for three to four minutes.
  • Add cardamom powder, almonds and pistachios. Pour into a serving dish.
  • Apple Rabdi is ready. Serve hot or cold.
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    Kaju Katli
    Ingredients:
  • 100 gms Cashew nuts
  • 100 gms Sugar
  • 200 gm Water
  • Silver Foil for decorating

    Procedure:
  • Soak cashew nuts in water for about half an hour.
  • Make a paste of soaked cashew nuts in a grinder.
  • Prepare a sugar syrup of single thread consistency and add kaju paste to it.
  • Stir properly and turn off the flame.Aloow to cool.
  • Transfer the mixture on a greased plate and roll it to a 1/8 inch thickness.
  • Press silver foil over it .
  • After 10 minutes cut it into diamond shaped pieces.
  • Kaju Katli is ready to serve.
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    Moong Misal
    Ingredients:
  • 4 cups Mung Beans
  • Salt as per taste
  • 1/2 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • Chili Powder as per taste
  • 1/2 tsp Sugar
  • 1 Small Onion (finely chopped)
  • 1 Cucumber (finely chopped)
  • 1 Large Tomato (finely chopped)
  • 1 Green Chili, finely chopped (optional)
  • 1 cup Plain Yogurt (beaten and strained)

    Procedure:
  • Boil the mung beans in salted water until soft.
  • Drain and mix with the spice powders and sugar.
  • Add the chopped vegetables.Let the mixture cool.
  • Add 1 cup of the yogurt to the vegetables. Refrigerate.
  • Add salt and chili powder to taste and serve cold or at room temperature.
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    Rice Chakli
    Ingredients:
  • 340 gms Rice flour
  • 115 gms Gram flour
  • 1/2 tsp Asafoetida
  • 1 tbsp Til seeds
  • 2 tbsp Butter
  • 3 tsp Chili powder
  • Salt to taste
  • Oil as required

    Procedure:
  • Combine rice flour and gram flour with asafoetida, chili powder, butter and salt.
  • Wash 1 tbsp til seeds and add them to the flour mixture.
  • Pour water and knead to make soft dough.
  • Heat oil in a kadhai and press bits of dough through a mould.
  • Fry the chakli in the oil till crispy and brown.
  • Drain with a perforated spoon and remove.
  • Rice chakli is ready to serve.
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    Raisin Pudding
    Ingredients:
  • 1 cup Raisins
  • Instant Vanilla Pudding (to serve 6)
  • 2 cups Milk
  • 1 cup beaten Cream
  • 1 tsp Lemon Juice
  • A pinch of Cinnamon

    Procedure:
  • Soak the raisins in boiled water for 5 minutes.
  • Remove from water and drain well. Set aside.
  • Prepare the vanilla pudding as per instructions on the package using milk. Keep it in deep fridge for 10 minutes.
  • Remvoe from the fridge and add cream, lemon juice, and raisins. Mix well.
  • Pour the mixture into a 9-inch baked pie shell.
  • Sprinkle cinnamon and chill for 2-3 hours.
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    Masala Bhat
    Ingredients:
  • 1 cup Rice (washed and soaked for 1/2hr)
  • 1 small Potato (chopped)
  • 1 small Eggplant (chopped)
  • 1/4 cup Carrot (chopped)
  • 1/4 cup Green Peas
  • 1 Onion (chopped)
  • 4-5 Curry Leaves
  • 5 tbsp Oil
  • 1 tsp Cumin Seeds
  • 1 tsp Ginger-Garlic Paste
  • Salt (to taste)
  • 1 tbsp Coriander Leaves (finely chopped)
  • 1/4 cup dry shredded Coconut
  • 21/2cups Water
  • 1 tbsp Ghee

    For the Masala:
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 1 tbsp Sesame Seeds
  • 3-4 Cloves
  • 2-3 dry Red Chilies
  • 1 (1-inch) Cinnamon Stick

    Procedure:
  • Fry all the ingredients of the masala in a dry frying pan.
  • Remove and grind in a food processor. Set aside.
  • Heat oil in a frying pan. Splutter cumin seeds.
  • Add curry leaves and onion. Fry until golden brown.
  • Sprinkle the ground masala and mix well.
  • Add vegetables and ginger-garlic paste. Stir fry for 5 minutes.
  • Drain the rice completely and add to the pan.
  • Fry for another 5 minutes and pour water, along with salt and ghee.
  • Cover the pan and cook, stirring frequently, until rice turns tender.
  • Remove from heat and garnish with coriander leaves and shredded coconut.
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    Saunth Panak
    Ingredients:
  • 8 Peppercorns (powdered)
  • 1/2 tsp Cardamom Powder
  • 1 cup Jaggery
  • 1 tsp Dry Ginger Powder
  • 6 cups Cold Water

    Procedure:
    Take water in a pan and dissolve jaggery in it.
  • Add rest of the ingredients and stir well.
  • Refrigerate the solution.
  • Soonth Panak is ready.
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  • Last Updated: 19th August, 2017