Ganesh Chaturthi has a special meaning in India. The festival is celebrated with grand celebrations all over the country. During this 10-day festival, devotees make different types of sweets and offer them as bhogs. While modaks are said to be Lord Ganesha’s favorite, you can add some other bhog delicacies in addition to modaks!
So, if you are looking for a delicious recipe, serve Ganpati Bappa as Bhog Prasad. In this case, nutritionist and health coach Avni Kaul is sharing these special recipes with Healthshots.
Kaur said: “Every year, this 10-day festival is celebrated with great enthusiasm and joy in Maharashtra and many other parts of India. Huge pandals are set up throughout the state and devotees carry the idol of Ganapati with them Go home, perform pujas and prepare sweets and other dishes to offer them. The festival ends on day 10 with ‘Ganesh Visarjan’.”
Know 5 recipes that serve Bhog to Ganpati Bappa:
1. Dried Fruit Modak
Packed with the goodness of dried fruit, this modak recipe is sugar-free. It’s dry-roasted nuts made from cashews and almonds, mixed with dates and raisins, and roasted with ghee to make a healthy, nutritious, and delicious modak.
you need to do
A bowl of seedless dates
Take 1/4 cup almonds, cashews and raisins, 1/2 bowl grated desiccated coconut or one desiccated coconut chopped, and 2 tablespoons ghee
Dry roasted cashews and almonds. Set them aside and sauté the coconut flour until coloured.
Then heat 1 teaspoon ghee and add chopped dates, stirring constantly to avoid burning.
When it softens, add the raisins and continue beating for 2 to 3 minutes.
Then turn off the gas and let it cool. Take a chopper, add cashews and almonds, and chop roughly. If you are using coconut chunks, include them when chopping.
Add all the ingredients to the dates and mix well. Heat again on the flame for about 1 minute.
When the mixture has cooled down slightly, grease the modak molds. Add the remaining ghee to the dough.
Prepare modak from the mold and serve.
2. to realize
This is Maharashtra’s sweet bread, one of the most popular festivals in Maharashtra. This is a healthy dish made of khoya or mawa, ghee, gram flour and milk.
you need to do
2 cups khoya
1 tablespoon poppy seeds
1 tablespoon dried date powder
1 cup caster sugar
1/2 cup ghee
maida or gram flour
To start a Satori recipe, first knead a thick maida or gram flour dough. Set aside for 30 minutes.
Meanwhile you can prepare the filling. Put the ghee in a pan and fry the khoya until the ghee starts to come off the edges. This may take about 5 to 8 minutes.
Stir frequently as khoya burns easily. Set aside to cool.
Add a little ghee, and fry the poppy seed powder and dried jujube powder in turn until fragrant. Store poppy seed powder and dried dates separately.
When the poppy seeds have cooled, grind them into a powder.
Combine khoya, date powder, poppy seeds and powdered sugar to prepare the filling for satori. Grind the mixture to make a homogeneous mixture. If the filling is too dry, add a little milk.
Use the dough to make a small ball, roll it into a small poori, and put the filling inside the poori like you would do filling parathas or puranpolis.
Using a rolling pin, roll the satori into 1-inch thick and 5-inch diameter pancakes.
Fry the ghee from both sides over medium heat. Satori should puff up while frying.
Cool the satori on a kitchen towel and you can store them in an airtight container for about 7 to 10 days.
Your enlightenment is ready.
3. Coconut Rice
Coconut rice is one of the common offerings to the gods in southern India. Coconut rice is a dish of white rice soaked in coconut milk or cooked with coconut flakes.
cup of rice
1.5 cups coconut milk
1/2 cup water
1 tomato oil
Add salt to taste.
Put oil or ghee in a pressure cooker. Take the cloves, cinnamon, cashews, chopped onions, and chopped peppers and saute until the onions are translucent.
Then add the tomatoes and fry for 2 minutes, now add the rice and toss everything well. Then add coconut milk, water and salt.
When the water boils, close the lid and cook on low heat for about 15 minutes.
It’s ready to serve.