Ganesh Chaturthi 2024: 12 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.

Khoya & Gulkand Stuffed Malpua recipe by Radhe Bihari, Sous Chef, The Ashok

Ingredients for making the Malpua:

• Maida: 300gms
• Milk powder: 50gms
• Suji: 30gms
• Baking powder: ½ tsp
• Fennel seed/Saunf: ½ tsp
• Milk: 400ml
• Ghee for frying the Malpua.

Ingredients for making Sugar Syrup:

• Sugar: 300gms
• Water: 150ml
• Green Cardamom: 2 pcs
• Saffron: 1 to 2 threads.
• Chopped Pistachio nuts for garnish

Ingredients for preparing the stuffing:

• Khoya: 200gms
• Gulkand: 100gms

Method of Preparation: 

• Mix the flour, milk powder, suji, sugar, baking powder & fennel seed with Milk to prepare the smooth batter without lumps
• Prepare the sugar syrup by boiling the sugar, water & cardamom
• Take the ghee and heat it gently. Take a small ladle of the batter, pour in the middle of the hot oil and spread it around till it achieves a circular shape and cook it till golden brown color
• Soak the cooked Malpua in the sugar syrup to observe the sugar syrup
• Prepare the stuffing by mixing the Khoya with Gulkand
• Place the stuffing mixture on the Malpua and roll it like a cylinder shape
• Place it in the serving dishes and garnish with finally chopped pistachio nuts

Custard Malai Rolls by Chef Neha Deepak Shah,On behalf of American Pistachio Growers

Ingredients

1. 1/2 cup Chopped Pistachios
2. 1 & 1/2 cup Milk
3. 1/4 cup All purpose flour
4. 2 tbsp Corn Flour
5. 1/2 tsp Vanilla Essence is optional (add it to the milk)
6. 1/4 cup Condensed milk
7. Some Dessicated Coconut
8. 1 tbsp Butter

Preparation

Simply mix AP flour + corn flour with a little milk & add it to milk.

Cook until it has thickened & add in butter.

Pour this on the tray & let it cool for 30 mins.

Spread some cream & let it set for about 20 mins & cut it & roll it.

Pineapple & Suji Halwa recipe by Radhe Bihari, Sous Chef, The Ashok

Ingredients for preparing the halwa:

• Semolina/Suji: 300gms
• Ghee: 200ml
• Sugar: 300ml
• Cashewnuts: 50gms
• Raisins: 50gms
• Pineapple fresh or canned: 150gms
• Pistachio nuts: 50gms
• Green cardamom: 1-2gms

Method of preparation:

• Take good quality of semolina flour and slightly cook it with ghee until golden brown color.
• Prepare the sugar syrup by boiling sugar with water & green cardamom.
• Add sugar syrup in the brawled semolina flour and add cashew nuts, raisins and chopped pineapple fruits and cook it till done.
• When all the sugar gets absorbed in the halwa mixture. It is ready for platting.
• Take moulds and place the halwa in it to give the desired shape.
• Demold the halwa from the moulds and garnish with pineapple & finally chopped pistachio nuts

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.

UKDICHE MODAK by Chef Sanjeev Kapoor

 Ingredients

1½ tbsps ghee

2 tsps poppy seeds

1 cup scraped coconut

4 tbsps Sugar Free Green Powder

A small piece of nutmeg

¼ tsp green cardamom powder

A pinch of salt

1 tsp ghee + as required

2 cups Basmati rice flour

Method

1. For stuffing, heat ghee in a nonstick pan. Add poppy seeds, coconut and mix well. Cook for 2-3 minutes.
2. Add Sugar Free Green Powder and mix well. Cook for 2-3 minutes.
3. Grate nutmeg directly in the mixture. Add green cardamom powder and mix well.
4. Take the pan off the heat and allow to cool.
5. Add 2 cups water in a deep nonstick pan. Add salt and ghee. Once the water comes to a boil, add the rice flour and mix well.
6. Cover and cook on low heat for 5 minutes. Take the pan off the heat and set aside for 10 minutes.
7. Place a piece of muslin cloth on a steel parat and transfer the rice mixture on it. Gather the edges of the muslin cloth and knead the mixture for 2-3 minutes.
8. Open the muslin cloth, transfer the dough in parat, dip your palms in water and ghee alternately and knead to smooth and shiny dough. Make sure it doesn’t stick to your hands.
9. Divide the dough into twelve equal portions and shape them into balls. Wet the palms of your hands with water and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.
10. Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
11. Dip the base of the modak in water and place in the steamer. Place some saffron strands on each modak and steam for 10-12 minutes.
12. Serve immediately.

Preparation time: 10-15 minutes

Cooking time: 15-20 minutes

Serves: 4

Amount of the Jaggery: 100 grams

Amount of Sugar Free Green Powder:   37.6 grams

Tip:  For the perfect texture and to prevent the modak dough from sticking to your hands, keep your palms lightly coated with a mixture of water and ghee while shaping and assembling the modaks. This will help maintain a smooth and non-sticky consistency for easier handling.

4-Ingredient Pistachio Cheesecake by Chef Deeba Rajpal, on the behalf of American Pistachio Growers

Ingredients

1. 300g California pistachios, soaked overnight, peeled
2. 150g cream cheese, room temperature, whisked
3. 150g white chocolate, melted, warm
4. 75g milk, warm
5. 1/2 tsp  almond extract {optional}
6. Chocolate ganache
7. 50g cream, 25% fat
8. 35g 55% couverture chocolate, chopped

Method

1. Pistachio cheesecake
2. Blend the ingredients until smooth and pour into a silicon mold.
3. Place in the freezer for 5-6 hours/until frozen, then demold and leave in the fridge overnight. Gently pour the ganache over and garnish with pistachios.
4. Chocolate ganache
5. Heat the cream and add the chocolate to it. Cover and stand until the chocolate melts. Stir until smooth.

Sugar-Free Peda recipe by Chef Sanjeev Kapoor

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 recipe by Chef Sanjeev Kapoor

Ingredients:

• 2 tbsp ghee
• 1½ cups gram flour
• 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.

Ukadiche Modak Recipe by Executive Sous Chef, Mohan Sawant, Bengaluru Marriott Hotel Whitefield

Ingredients:

For the Dough:

• 1 cup rice flour
• 1 cup water
• 1 tablespoon ghee (clarified butter)
• A pinch of salt

For the Filling:

• 1 cup grated fresh coconut
• 3/4 cup jaggery, grated
• 1/2 teaspoon cardamom powder
• 1 tablespoon poppy seeds (optional)
• 1 tablespoon chopped nuts (cashews, almonds) (optional)
• 1 tablespoon ghee

Instructions:

Prepare the Filling:

1. Heat the ghee in a pan over medium heat.
2. Add the grated coconut and cook for a few minutes until it becomes slightly golden.
3. Add the jaggery and mix well. Cook until the jaggery melts completely and the mixture thickens.
4. Stir in the cardamom powder, poppy seeds (if using), and chopped nuts (if using). Cook for a couple of minutes, then remove from heat and let it cool.

Prepare the Dough:

1. In a saucepan, bring water to a boil and add a pinch of salt.
2. Gradually add the rice flour to the boiling water while stirring continuously to avoid lumps.
3. Cook the mixture on low heat for a few minutes until it starts to come together and leaves the sides of the pan.
4. Transfer the dough to a bowl and let it cool slightly. Knead it well while it’s still warm, adding a bit of ghee if needed to make it smooth.

Shape the Modaks:

1. Divide the dough into small balls (about the size of a golf ball).
2. Flatten each ball into a small disc using your fingers or a rolling pin.
3. Place a spoonful of the filling in the center of each disc.
4. Carefully fold the edges of the disc upwards and pinch them together to form a peak at the top, creating a modak shape. You can also use a modak mold if you have one.
5. Shape and steam the modaks in medium flame for 10-15 minutes until they are cooked
6. Serve warm

Rasmalai Cupcakes by Chef Sanjeev Kapoor

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.

Kesar Pista Kalakand Recipe by Meghna, On behalf of American Pistachio Growers

Ingredients

1. 2 ltr full fat milk
2. 3 tsp of Water
3. 3 tsp of Vinegar
4. Soaked Saffron
5. ⅓ cup sugar
6. ¼ chopped Blanched California Pistachios
7. Ghee
8. ½ cup condensed milk

Preparation

1. Out of 2 litre take 1.5 ltr in a separate container, bring it to a boil; let it cool down for 5 minutes, keep stirring constantly
2. Then add mixture of water and vinegar (3 tbs & 3 tbs water)
3. Let milk curdle, then strain Chena and wash it fresh water so vinegar sourness goes away
4. Keep Chena aside
5. Now take remaining 1/2 ltr milk in a heavy bottom kadhai
6. Boil it till the quantity of milk becomes half, keep stirring the milk
7. Now add soaked saffron & 1/2 cup condensed milk (or 1/3 cup sugar)
8. Mix everything well
9. Once you get one boil, add Chena – make sure Chena is well crumbled while adding – do not put any large chunks of chena.
10. Let everything get cooked together
11. Once you see the mixture is getting dry, then add 1/4 cup finely chopped Blanched California Pista
12. Do not let mixture dry completely in the kadhai
13. On the side, prepare the setting tray for Kalakand by greasing the tray with ghee.
14. Then pour this mixture into the setting tray.
15. Garnish with some more pista.
16. Let it cool down completely, it will take 2-3 hours
17. Cut into pieces and enjoy this festive season.