Ganesh Chaturthi is a widely celebrated Hindu festival honoring Lord Ganesha, the god of wisdom and prosperity. The festival is marked by elaborate rituals, joyous gatherings, and, most importantly, a sumptuous array of Ganesh Chaturthi food. The food prepared during this festival holds significant cultural and spiritual value. Let’s explore some popular traditional Diwali food items that are essential to a Ganesh Chaturthi food menu.
Modak
Modak is the quintessential sweet associated with Ganesh Chaturthi. It is believed to be Lord Ganesha’s favorite. These sweet dumplings are made with a filling of coconut and jaggery, enclosed in a rice flour dough and steamed to perfection. Modaks can also be fried for a different texture. They are often offered to Ganesha as a form of prasad (sacred offering) and are an indispensable part of the Ganesh Chaturthi menu. You can find variations of this dish in the traditional Indian recipes category.
Puran Poli
Puran Poli is a traditional sweet flatbread made with chana dal (split chickpeas) and jaggery, flavored with cardamom. This dish is a staple in many Indian households during festivals, especially Ganesh Chaturthi. The sweet filling is encased in a wheat flour dough and cooked on a griddle until golden brown. Puran Poli is cherished for its rich flavor and soft texture, making it a perfect addition to the Ganesh Chaturthi special food list. This dish also fits well with North Indian recipes and vegetarian Indian recipes.
Sabudana Khichdi
Sabudana Khichdi is a popular fasting dish made with tapioca pearls, peanuts, and potatoes, seasoned with cumin seeds and green chilies. This dish is light yet nutritious, providing the necessary energy during fasting periods. Sabudana Khichdi is often prepared during Ganesh Chaturthi as part of the Ganesh Chaturthi food menu due to its simplicity and delicious taste. It also aligns well with the healthy recipes and quick & easy categories.
Rishi Bhaji
Rishi Bhaji is a unique and traditional Maharashtrian dish prepared during Ganesh Chaturthi. It is a mixed vegetable stew made with a variety of seasonal vegetables, legumes, and spices. The dish symbolizes the harmony and diversity of nature, reflecting the essence of the festival. Rishi Bhaji is a wholesome and nutritious addition to the Ganesh Chaturthi menu. This dish can also be found under vegetables curry/gravy and vegetables sautéed/dry categories.
Coconut Ladoo
Coconut Ladoo is a simple and delightful sweet made with grated coconut, condensed milk, and cardamom. These small, round sweets are easy to make and are loved by both children and adults. Coconut Ladoo is often prepared as prasad and shared with family and friends during Ganesh Chaturthi, making it a staple in the Ganesh Chaturthi special food list. This sweet also falls under Indian desserts and vegan categories.
Payasam
Payasam, also known as Kheer, is a creamy rice pudding made with milk, rice, sugar, and flavored with cardamom and saffron. It is often garnished with nuts and raisins. Payasam is a popular dessert in South India and is commonly prepared during festivals, including Ganesh Chaturthi. Its rich and comforting taste makes it a perfect end to the festive meal. This dessert fits well with Indian desserts and South Indian recipes categories.
Varan Bhaat
Varan Bhaat is a simple yet delicious dish made with yellow lentils (toor dal) and served with rice. It is a staple in Maharashtrian cuisine and is often prepared during Ganesh Chaturthi. The dish is flavored with ghee, cumin seeds, and turmeric, making it wholesome and flavorful. Varan Bhaat is an essential part of the Ganesh Chaturthi food menu, symbolizing simplicity and nourishment. This dish can be found under dal (lentils) and rice categories.
Enhancing Your Ganesh Chaturthi Feast
To make your Ganesh Chaturthi feast even more delightful, consider exploring related categories that complement these Ganesh Chaturthi food items. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and jalebi.
Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including traditional Indian recipes like dal makhani or biryani can add a touch of authenticity to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Ganesh Chaturthi food items?
A: Some popular Ganesh Chaturthi food items include Modak, Puran Poli, Sabudana Khichdi, Rishi Bhaji, Coconut Ladoo, Payasam, and Varan Bhaat.
Q: How can I make traditional Ganesh Chaturthi food at home?
A: To make traditional Ganesh Chaturthi food at home, try recipes like Modak, Puran Poli, and Sabudana Khichdi. These recipes are simple to prepare and capture the essence of the festival.
Q: What are some Ganesh Chaturthi special food ideas for a party?
A: Some Ganesh Chaturthi party food ideas include Modak, Puran Poli, Rishi Bhaji, and Coconut Ladoo. These dishes are flavorful and perfect for celebrations and gatherings.
Q: Can I prepare Ganesh Chaturthi food in advance?
A: Yes, many Ganesh Chaturthi food items can be prepared in advance and stored. Sweets like Modak and Coconut Ladoo can be made ahead of time, while dishes like Sabudana Khichdi and Rishi Bhaji can be prepped and refrigerated.
Q: What are some healthy options for Ganesh Chaturthi food?
A: Some healthy options for Ganesh Chaturthi food include roasted nuts, fruit chaat, and steamed dishes like Sabudana Khichdi and Rishi Bhaji.
Paneer Malai Ladoo is a rich and delicious homemade sweet dessert. Paneer Ladoos have a creamy texture and they taste amazing! This dessert is perfect for people with a sophisticated palette and is super easy to prepare.
I used 4 cups of whole milk to make 1 cup of paneer. I have done the recipe earlier how to make Paneer.
Use heavy bottom flat frying pan, add paneer, milk and milk powder, mix it well.
Cook the paneer mixture over low heat stirring continually, because of the milk powder mix can burn easily. Also keep scrapping the sides. Mix will come together and will be the texture of soft dough, this should take about 10-12 minutes.
Add clarified butter mix it well and cook for one minute. Turn off the heat. Transfer the paneer mix on a plate, and let it come to room temperature.
Add sugar and cardamom powder, mix it well and knead, for a minute. this should be like a soft dough. Make them in about one-inch balls. Paneer Ladoos should be soft in texture. Garnish with pistachios.
Notes
Paneer Ladoos taste best when they are served chilled.Notes: if ladoo mix is dry add warm milk before adding the sugar.
A traditional tea-time biscuit-like snack often made during festive occasions, shakarpara is the perfect sweet for any party like gathering. They are deep-fried sugar crisps with almonds and hint of cardamom, which adds to their unique flavor. This is one of those snacks that you won’t be able to stop munching on.
Mix flour, sooji, sugar, salt, baking soda, cardamom powder, almonds and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Cover the dough and set aside for 15 minutes or more.
Take the dough and make a flat ball shape. Rolling into about 9-inch square, then with fingers try to give a square shape. Fold in fours, roll it again and fold, do this three times. Use dry four as needed to help rolling.
Cut the rolled dough into about inch square. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on low medium heat.
The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Don’t over crowed the frying pan, you should be able to turn them easily.
Keep stirring occasionally, fry the shakkar paras until both sides are golden-brown. Frying time should be about 6-8 minutes.
Let the shakkar paras comes to the room temperature, they should be crisp.
Notes
Notes: don’t fry shakerparas on high heat otherwise they will be soft. Shakarpara are a perfect gifting idea for the holiday season since they have a long shelf life.
Nariyal Burfi is simple and delicious dessert that only requires a few ingredients! It is super easy to make, and you can serve this as sweet snack in the form of candy. I make this burfi with caramelized sugar which gives a nice twist to the burfi itself.
Soak the coconut in boiling milk for about 30 minutes.
In a flat heavy bottom pan, over medium high heat melt one teaspoon of butter, add sugar, spread evenly in pan.
After sugar start melting, keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
Slowly add milk mixture sugar will become lumpy open the heat to medium and keep stirring sugar will dissolve and will give nice light brown color.
Keep stirring and scraping the sides about 15 minutes mixture will become lumpy add the remaining butter and keep stirring until mixture become soft dough consistency.
Pour it over greased plate and flatten with the greased back side of the spoon. Garnish with sliced pistachios.
Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1’ squares.
Notes
NotesCaramelizing the sugar adds a very unique taste to Burfi, something every one talk about.Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 inch squares.You will also enjoy few of these recipes, they are easy, has a long shelf life and also great gift ideas, Moong Dal Ladoo, Almond Brittle, Spicy Cashews,
Keyword Coconut Candy, Gola Ki Burfi, Kid Friendly
Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat.
Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness.
Add the chilled water slowly, mixing with your fingers as you pour.
Do not knead the dough. The dough should be soft.
Cover the dough and let it sit for at least fifteen minutes.
Make Filling
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing.
Filling should be not very dry, this should take about 5 minutes.
Stir in garam masala and amchur. Add more salt or amchur according to taste.
Let the filling cool to room temperature, mix it well this should have texture of firm dough.
To make Kachoris
Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
Mash the dough lightly and divide in 12 parts filling should be about same size as dough.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
Mold the dough into a cup and place filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling. It helps spreading the filling evenly.
Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow without changing the color.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Notes
Serve the kachories with cilantro chutney or tamarind chutney.
Aloo kachori is a popular Indian snack that perfectly fits into various occasions and dietary preferences. It serves as a delightful addition to appetizers, party recipes, and festive menus like Diwali, Ganesh Chaturthi, Holi, Karwa Chauth, and Krishna Janmashtami. It’s also a great option for breakfast and lunch box suggestions. This delectable dish consists of deep-fried bread stuffed with a savory mixture of spiced mashed potatoes, making it a satisfying choice for vegans and anyone craving a flavorful treat.
Preparing the Dough for Aloo Kachori
To begin making aloo kachori, we first prepare the dough. In a mixing bowl, combine all-purpose flour, salt, and a splash of oil. Gradually add water and knead the mixture until you achieve a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer kachoris.
Making the Aloo Kachori Filling
While the dough rests, let’s prepare the flavorful filling for our aloo kachori. Start by boiling potatoes until they are tender. Once cooled, peel and mash them coarsely. In a pan, heat oil and add mustard seeds, cumin seeds, and hing (asafoetida) for added flavor. Add ginger, green chilies, and spices like turmeric, red chili powder, coriander powder, and garam masala to the pan. Mix well and cook for a minute before adding the mashed potatoes. Stir the mixture until the spices are well incorporated and cook for a few minutes. Finally, add chopped cilantro for a fresh burst of flavor. Allow the filling to cool completely before proceeding.
Assembling and Frying Aloo Kachori
Now, let’s assemble our aloo kachori. Divide the rested dough into small portions and roll them out into small circles. Place a spoonful of the prepared potato filling in the center of each circle. Gently gather the edges of the dough to enclose the filling and pinch them together to seal. Flatten the filled dough balls slightly.
Next, heat oil in a deep pan for frying. Once the oil is hot, carefully slide the prepared aloo kachoris into the oil. Fry them in batches until they turn golden brown and crisp on all sides. Remove them from the oil using a slotted spoon and place them on paper towels to drain excess oil.
Serving Aloo Kachori
Once fried to perfection, aloo kachoris are ready to be served. They can be enjoyed on their own as a snack or paired with a variety of chutneys and dips. For an extra indulgence, you can also turn them into a delicious aloo kachori chaat by topping them with yogurt, tamarind chutney, green chutney, sev. The combination of crispy kachori and flavorful toppings creates a tantalizing blend of textures and flavors that will surely satisfy your taste buds.
Tips for Making Perfect Aloo Kachori
Ensure the dough is well rested to achieve a soft and pliable texture.
Keep the filling mixture relatively dry to prevent the kachoris from becoming soggy.
Seal the edges of the filled dough balls properly to prevent the filling from leaking out during frying.
Fry the kachoris in hot oil to ensure they cook evenly and become crispy.
Serve the kachoris hot for the best taste and texture.
Variations of Aloo Kachori
While the classic aloo kachori is a favorite, there are endless variations you can try to add your own twist to this beloved snack. You can experiment with different fillings such as paneer, peas, or lentils to create unique flavors. Additionally, you can adjust the spice level according to your preference by adding more or less chili powder or green chilies. Get creative and tailor the recipe to suit your taste buds.
Benefits of Aloo Kachori
Aloo kachori is not only delicious but also offers some nutritional benefits. Potatoes, the main ingredient in the filling, are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins. When enjoyed in moderation as part of a balanced diet, aloo kachori can be a satisfying and wholesome snack option.
FAQs about Aloo Kachori
Can I make aloo kachori ahead of time?
Yes, you can prepare the dough and filling ahead of time and assemble the kachoris just before frying. This can save you time, especially when serving them for parties or gatherings.
Can I bake aloo kachori instead of frying?
While traditionally fried, you can certainly try baking the kachoris for a healthier alternative. Brush them with oil and bake in a preheated oven until golden brown and crisp.
How do I store leftover aloo kachori?
Allow any leftover kachoris to cool completely before storing them in an airtight container. They can be refrigerated for a couple of days and reheated in a toaster oven or microwave before servin
Besan Ka Halwa is a traditional Indian dessert and made using different flour, lentils, nuts and vegetables. Besan Ka Halwa is one of my favorite Halwas. This is delicious and also quick and easy to make. When you roast the besan, the house is full of sweet aroma. Besan Ka Halwa is also gluten free.
Boil the water with sugar, and cardamom powder in a sauce pan over low medium heat. Bring to a boil and Set aside.
Melt the clarified butter in a frying pan on low medium heat. Add besan and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Besan will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to besan water will splatter.
Turn down the heat to low and let it cook for about 2-3 minutes.
Besan will absorb the water, as the Halwa cools so keep Halwa a little softer then you like.
Garnish with cashews.
Notes
Serving suggestion Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.Variations Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfi.
Besan ka Halwa is a classic Indian dessert made from besan (gram flour), ghee (clarified butter), sugar, and aromatic spices. This sweet treat is loved for its rich flavor, creamy texture, and irresistible aroma.
Whether served warm or at room temperature, Besan ka Halwa is a delightful dessert that’s perfect for celebrating special occasions such as a party recipe or even festive occasions such as diwali, holi, ganesh chaturthi or janmashtami or simply made to satisfy one’s sweet tooth.
Variations of Halwa:
Although Besan ka Halwa can be considered to be one of the most savoury and fulfilling desserts amongst all halwas, here we have a list of some halwas that can be savoured and enjoyed all along with friends and family.
Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajraula. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavoured with cardamom.
Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavoured with cardamom.
Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as prasad.
Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.
Tips for Making Perfect Besan ka Halwa:
Use Good Quality Gram Flour: Use fresh and high-quality gram flour (besan) to make Besan ka Halwa for the best flavor and texture. Fresh besan has a nutty aroma and a smooth texture, which enhances the taste of the halwa.
Roast the Gram Flour Well: Roast the gram flour in ghee until it turns golden brown and fragrant. Properly roasting the gram flour is crucial for developing the rich and nutty flavor of the halwa.
Control the Sweetness: Adjust the amount of sugar according to your taste preferences. Some people prefer Besan ka Halwa to be sweeter, while others prefer it less sweet. Start with a smaller amount of sugar and add more if needed.
Garnish with Nuts and Saffron: Garnish Besan ka Halwa with chopped nuts such as almonds, pistachios, and cashews, as well as a few strands of saffron for a luxurious touch. The nuts add crunch and texture, while saffron adds color and aroma to the halwa.
FAQs about Besan ka Halwa:
Can I make Besan ka Halwa ahead of time?
Yes, Besan ka Halwa can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently on the stovetop or in the microwave before serving.
Can I freeze Besan ka Halwa?
While Besan ka Halwa can be frozen, its texture may change slightly upon thawing. If freezing, allow the halwa to cool completely before transferring it to a freezer-safe container. Thaw the halwa in the refrigerator overnight before reheating.
Is Besan ka Halwa vegan-friendly?
Traditional Besan ka Halwa is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Besan ka Halwa by using plant-based ghee or oil instead of dairy ghee.
Is Besan ka Halwa gluten-free?
Yes, Besan ka Halwa is gluten-free as it is made from gram flour, which is naturally gluten-free. However, be cautious of cross-contamination if you have a severe gluten allergy or celiac disease.
Besan ka Halwa is a luxurious and aromatic dessert that’s perfect for indulging in on special occasions or as a sweet treat for your loved ones.
With its rich flavor, creamy texture, and endless variations, Besan ka Halwa is sure to become a favorite in your dessert repertoire. Whether enjoyed warm or at room temperature, this halwa is guaranteed to satisfy your sweet cravings and leave you feeling content and happy.
Besan ka Halwa goes best even at marriage and big events hence its often served as people’s favorite choice of sweet dessert after every celebration and is a great hit among family gatherings and unions.
Moong Dal Ladoos are traditional Indian festive snacky sweets. Ladoos as a dessert are made with different roasted flours or lentils, ghee and sugar. You will find ladooes for every celebration.
In a heavy bottom frying pan, roast moong dal over medium low heat. Keep stir-frying till its light brown in color and becomes aromatic. Make sure cook on low heat otherwise dal will not be toasted inside. This will take about 8 minutes. Remove from heat and transfer into a plate and let it cool to the room temperature.
Once the dal comes to room temperature, grind it to a fine powder.
In a bowl mix roasted dal powder, sugar, cardamom powder and crushed almonds. All the ingredients should be mix well. Keep aside.
Melt the ghee, ghee should be warm, pour the warm ghee over dal mixture and mix it well. Take 2 tablespoons of mix in your palm and make them into balls. If the laddu is not holding shape, add more about 1 tablespoon of melted warm ghee and mix well. Make laddus with rest of the mixture.
Store in an airtight container. The laddus will stay good for about two weeks.
Nariyal Ka Ladoo or Coconut Ladoo, a delicious homemade sweet also can be serve as a candy. This dessert is easy to prepare. One of the simplest recipe to make with few ingredients.
2cupsfresh grated coconutI am using frozen grated coconut, easily available in Indian grocery stores
1cupheavy cream
1/2cupmilk
1/2cupsugar
1Tbspcoconut powderfor garnishing, optional
Instructions
In a non-stick heavy bottom frying pan add all the ingredients, cream, milk, coconut and sugar, bring it to boil over medium high heat, stir occasionally. After coconut mix comes to boil reduce the heat to medium.
Lower the heat to medium and let it cook for about 5 minutes stirring occasionally, scraping the sides (otherwise sides will start browning the mix), until mixture start coming together.
Lower the heat to low medium, and stir continually this will be consistency of soft dough. This should take about 5 minutes. Turn of the heat.
Transfer mixture to the plate, let the mix sit for about 10 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls.
Notes
SuggestionYou can also make this as burfi. To make burfi pour the coconut mix over flat plate and press it half inch thick in square shape. Let it sit for five to six hours and cut them in square shape. Nariyal burfi will be little soft in texture.If you like coconut you will love this delicious burfi.Enjoy! With your family and friends.
Rava Kesari (Kesari Halwa) is a popular South Indian sweet dish which is a different version of Sooji ka Halwa. Rava Kesari is delicious and easy to make, usually made on festive occasions. This is a quick fix sweet for parties as it is quick & easy to make especially if you have unexpected guests.
Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside
Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes.
Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick.
Add the remaining ghee 1 tablespoon at a time and cook for 3-4 minutes stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.
Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.
Notes
Treat yourself, serve Rava Kesari for breakfast with Aloo Puri , Dal Puri
Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom. I love the sweet aroma and flavor of cardamom, for me cardamom is must to have any sweet I make.
Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
In a frying pan over low medium heat, add the clarified butter after butter is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma. Flour should be roasted well, after adding the syrup four will be lighter in shade. Halwa should be nice and light brown in color. This should take about 7-8 minutes.
Add the syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps. Add raisins, half the almonds and cardamom, and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes.
Dal Puri (fried puffed bread), which consist of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser. Serve these incredible dal puris with spicy squash, or potato curry with yogurt gravy.
In a bowl mix the flour, salt and oil together. Add the water slowly, mixing with your fingers as you pour. Dough should be firm and smooth. I used about half cup of water. Knead the dough lightly. Cover the dough and let it sit for at least fifteen minutes.
For Filling
Wash and soak dal for at least four hours. Drain the water and blend dal, with ginger, and green chili to smooth paste. While blending dal just use enough water needed to blend. I used about 3 tablespoons of water.
After dal is blended to smooth paste add all the ingredients fennel seeds, cumin seeds, asafetida, and mango powder except oil, blend for few seconds making all the ingredients mix well.
Heat the oil in a nonstick frying pan over low medium heat, add dal paste and keep stirring until it becomes consistency of soft dough. This should take about 2 minutes.
Remove from heat and let it cool just enough that you can knead it to make a soft dough.
Making the Dal Puri
Take the dough and knead it for a minutes. Divide the dough in 18 equal parts.
Take the filling and divide into 18 parts, filling should be little smaller then dough ball. You may have some filling left over.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
Mold the dough into a cup and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls.
Let the filled ball sit for three to four minutes before rolling.
Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up slowly.
Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
Coconut almond burfi is a classic dessert and simply delicious. Coconut almond burfi is super easy to make with few ingredients. This is also vegan and gluten-free.
2cups coconut freshly grated, I am using frozen shredded coconut
1-3/4cups sugar
1/2cup blanched almond powder
1/4teaspoon cardamom powder
Instructions
In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble.
Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 minutes. Turn of the heat.
Pour the mixture into greased plate while burfi mixture is still hot spread it evenly about 3/4 inch thick in a square shape. Press the mixture with spatula to make it firm.
While burfi is still warm cut them in about one inch square.
Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
Burfi can be stored for 2 weeks in air tight container.
Notes
Notes: To blanch almonds, drop almonds in boiling water and keep aside. Drain and rinse under cold water after 5 minutes. Press the almonds one by one and squeeze the skin lightly to pop
Atta Ka Ladoo, is a rich, sweet dessert or snack. There are so many variations of Ladoos. They are made using different flours, milk and nuts. Atta Ka Ladoo is commonly made in every house hold with some variations. It is a simple recipe with few ingredients, but the texture and taste is amazing!
Dry roast atta, on low medium heat until lightly colored this should take about 6-7 minutes. Add almonds and roast for about 3 more minutes. Important to keep stirring continuously, to roast evenly.
Add ghee and keep roasting, keep stirring continuously, atta will be light brown and will have sweet aroma of roasting. This should take about 4-5 minutes.
Turn off the heat and transfer the mix to another bowl. Wait until mix is lightly warm add sugar and cardamom powder. Mix well until sugar is incorporated nicely.
To make the ladoos, take about 2 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos should be little smaller then golf ball, but you can adjust the as you prefer.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.
Rava ladoo is a traditional Maharashtrian sweet snack. This is a popular ladoo prepared almost in every household for all the festivals. Rava ladoo is a simple and easy recipe but still exotic. Rava ladoo is made with roasted rava (sooji), coconut, ghee, sugar and nuts.
Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.
Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly.
Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything mix well. Turn off the heat.
Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.
Allow the mixture to cool slightly. Make about 14 ladoos little smaller then golf ball, pressing about 1-1/2 tablespoon mixture between your palms. Add little more milk if you are enable to hold the mixture.
Notes
Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days.You will also enjoy! Puran Poli Maharashtrian specialty, Cereal Chivda a quick snack.
Modak is a delicious sweet steamed rice dumpling filled with coconut and nuts. It is also vegan and gluten free. This is a very popular sweet for Ganesh Chaturthi festival which is a celebration in western and south India.
1/3cup freshly shredded coconut; I am using frozen shredded coconut this works well, available in Indian grocery stores
3tablespoons almonds coarsely ground
3 tablespoons jaggery finely chopped, gur (unrefined cane sugar) available in Indian grocery stores
1/8 teaspoon cardamom powder
1 tablespoon oil
Instructions
Use a small frying pan, over low heat, and dry roast almonds for about one minute. Add oil, coconut and jaggery cook stirring continually until jaggery has melted and mixture becomes like soft dough, this should take about three to four minutes. Set aside.
Boil the water in a pan with salt and oil, after water comes to boil lower the heat to low and add the rice flour, mix it well. Remove from the heat and cover the pan. Let it sit for about fifteen minutes or until it is warm.
Take the rice flour mixture in a bowl, lightly oil your palm and knead the dough to make soft pliable dough. Dived the dough into 10 equal parts, and make them into smooth balls.
Take one part of the dough and with your fingers flatten the edges to about three-inch in diameter, leaving the center a little thicker than the edges.
Place one teaspoon of the filling in the center. Sealed the filling shaping it into dome shape. Proceed to make all modaks same way.
Steam the modaks in covered pan over medium heat about 10 minutes; finished modak will have a little shiney glazed.
Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch, or dinner.
3 medium-sized potatoes peeled and cubed in bite size, about 2 cups of cubed potato
1-1/2 tablespoons oil
1teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
1teaspoon ginger chopped
1 green chili chopped
2 teaspoon coriander powder (dhania)
1teaspoon of fennel seed crushed
1/4teaspoon red chili powder
1teaspoon salt
1/2teaspoon mango powder (amchur)
1/4teaspoon garam masala
About 2tablespoons cilantro (hara dhania) finely chopped
for Puri
1 cup whole wheat flour
1tablespoon sooji/semolina
1/8 teaspoon carom seeds (ajwain)
1/2teaspoon salt
Approx. ½ cup water
Also need oil to fry
Instructions
For Aloo
In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set it aside.
Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds
Add potatoes mixed with spices, lower the heat to low medium, cover the pan, and let it cook for about three to four minutes stirring once in between.
Add about 1-1/2 cups of water and change the heat to medium-high heat. As potatoes come to a boil cover the pan lower the heat to medium and let it cook for about eight minutes.
Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to the gravy. Adjust the water in the gravy to your liking; gravy will thicken as it cools.
Add mango powder, garam masala and cilantro. Mix it well, turn off the heat, and cover the pan.
