Celebrate Ganesh Chaturthi with These Festive Delicacies by Chef Swapnadeep
Spread the festive cheer with these delectable recipes
Ganesh Chaturthi, one of India’s most cherished festivals, brings families and friends together to honour Lord Ganesha, the symbol of wisdom and prosperity. The joyous occasion is filled with vibrant celebrations, from visiting beautiful pandals to dancing to traditional tunes. But the heart of the festival lies in the delicious treats prepared and offered to the deity. To make this year’s Ganesh Utsav even more special, Swapnadeep Mukherjee, Executive Chef at The Metropolitan Hotel & Spa, New Delhi, shares some divine recipes that will elevate your festive spread. Whether you’re cooking for loved ones or preparing an offering, these delicacies are perfect for embracing the spirit of the season.
1. ACTIVE CHARCOAL MODAK
*Gram flour 2 cups
*Rava/suji, fine 2 tbsp
*Active Charcoal ¼ tsp
*Water 1½ cup
*Oil for frying
For the Sugar Syrup
*Sugar 1 cup
*Water ½ cup
*Cardamom powder ¼ tsp
*Lemon juice ½ tsp
*Cashew, chopped 2 tbsp
Process
• Take a bowl, mix the above modak ingredients with water, let it sit for 30 mins.
• Prepare oil for frying and use perforated spoon to jerk and make small globules. Make sure it is slow cooked and deep fried, remove from the oil and place it on paper napkin to remove oil. Let it cool down to mix it with sugar syrup.
• To the hot sugar syrup, add above prepared modak mixture. Continue cooking for 2-3 minutes or until sugar syrup thickens. Cover and keep aside for 10 minutes. After 10 Minutes, sugar syrup will be completely absorbed by mixture. Add cashews and pistachios. Mix Well. You will see the mixture is dried and all sugar syrup is absorbed.
• Now, prepare Modak taking a small amount of mixture. Add milk if required in order to moisten the modak. It can also be covered with coconut powder to give different texture. Finally, Modak is ready to be served or can be refrigerated for a week.
Active Charcoal Modak.
2. BEETROOT MODAK
*Gram flour 2 cups
*Rava, fine 2 tbsp
*Beetroot Colour or oven cooked Beetroot Paste ¼ tsp
*Water 1½ cups
*Oil for frying
For the Sugar Syrup
*Sugar 1 cup
*Water ½ cup
*Cardamom powder ¼ tsp
*Lemon juice ½ tsp
*Cashews, chopped 2 tbsp
Process
• Take a bowl, mix the above modak ingredients with water, let it sit for 30 mins.
• Prepare oil for frying and use perforated spoon to jerk and make small globules. Make sure it is slow cooked and deep fried, remove from the oil and place it on paper napkin to remove oil. Let it cool down to mix it with sugar syrup.
• To the hot sugar syrup, add above prepared modak mixture. Continue cooking for 2-3 minutes or until sugar syrup thickens. Cover and keep aside for 10 minutes.
• After 10 Minutes, sugar syrup will be completely absorbed by mixture. Add cashews and pistachios. Mix Well. You will see the mixture is dried and all sugar syrup is absorbed.
• Now, prepare Modak taking a small amount of mixture. Add milk if required in order to moisten the modak. Finally, Modak is ready to be served or can be refrigerated for a week.
Beetroot Modak.
3. GAJRELE KI GUJIYA
*Ghee/Oil to fry
For the cover
*Maida (All purpose flour) 500gms
*Oil / Ghee (melted) 6tbsp
For the filling
*Carrots 1 kg
*Khoya 200gms
*Green cardamom pwd 1/2 tsp
*Almonds, chopped 25gms
*Cashewnuts, chopped 25gms
*Raisins 25gms
*Dried coconut, shredded 25gms
*Sugar 100gms
Process
• Sieve the flour, add oil in flour and mix with fingers. Add moisture and make a tight dough, cover with damp cloth and keep aside.
• Wash and peeled carrots and grate them and sauté in ghee. Stir continuously to cook evenly and add the khoya.
• Add green cardamom powder, raisin and dry nuts and cook on slow flame.
• Cook till sticky consistency add sugar if desired. Allow to cool.
• Divide the dough into small balls and roll each ball into 4 inches diameter pancakes.
• Fill the pancakes with the carrot filling and seal the pastry in half moon shape, twisting the edges inwards. Repeat the same to rest of the dough and fry in medium heat. Fry till golden brown in color and garnish with nuts or silver leaf or gold leaf or as per your choice.
Gajrele Ki Gujiya.
4. ANNANAS AUR KALONJI GUJIYA
*Ghee / Oil to fry
For the cover
*Maida (All purpose flour) 500gms
*Oil / Ghee (melted) 6tbsp
For the filling
*Pineapple 1 kg
*Kalonji 10gms
*Khoya 200gms
*Green cardamom powder 1/2 tsp
*Almonds, chopped 25gms
*Cashew nuts, chopped 25gms
*Raisins 25gms
*Dried coconut, shredded 25gms
*Sugar 100gms
Annanas aur Kalonji Gujiya.
Process
• Sieve the flour and add oil in flour and mix with fingers. Add moisture and make a tight dough, cover with damp cloth and keep aside.
• Wash and peel pineapple, grate them and sauté in ghee with kalonji. Stir continuously to cook evenly and add khoya.
• Add green cardamom powder, raisin and dry nuts, dried coconut and cook on slow flame. Cook till sticky consistency and add sugar if desired. Allow it to cool.
• Divide the dough into small balls and roll each ball into 4 inches diameter pancakes.
• Fill the pancakes with the pineapple filling and seal the pastry in half moon shape, twisting the edges inwards. Repeat the same to rest of the dough and fry in medium heat. Fry till golden brown in color and garnish with chopped almonds.