Ganesh Chaturthi 2019: Traditional recipes which can be made in 30 minutes or less for the festival

Tomorrow is one of the biggest festivals in India. Check out the quickest recipes for the festival which celebrates Lord Ganesha.

By Pinkvilla Desk

Updated on Sep 02, 2019 | 03:59 PM IST | 2.6M

Ganesh Chaturthi 2019: Traditional recipes which can be made in 30 minutes or less for the festival

Vinayak Chaturthi or Ganesh Chaturthi is one of the biggest festivals celebrated in India. From visiting pandals to feasting on delicious food, attending various ceremonies and being a part of the celebrations, it is an event that most Hindus look forward to. It is celebrated in most states of the country in full swing and is the best time to feast on some yummy sweets. Check out the quickest ways to make these sweets for the festival.

Steamed Modak

Ingredients:

Grated coconut

Grated jaggery

Poppy Seeds

Cardamom powder

Cashews

Rasins

Ghee

Rice Flour

Modak moulds

Method:

To make the stuffing for the modak,

- Take the grated jaggery and coconut in a pan and heat it on medium until the jaggery starts to melt.

- Stir and cook this for a couple of minutes

- Add the cardamom powder, cashews, raisins and poppy seeds to this

- Mix well and keep cooking it till it is dry and all the moisture has evaporated. Keep aside for it to cool down.

To make the dough for the modak:

- Boil water in a pan and add ghee to it and then immediately add rice flour.

- Stir this with a spatula to make sure there are no lumps.

- Cover this with a lid and cook it for 3 mins but keep stirring in between.

- Remove it and let it cool.

- Knead this so it forms lump-free dough

To make the modak:

- Grease the insides of the modak mould with ghee

- Press some of the dough into it tightly and make a hollow centre.

- Add the stuffing and then seal the top with the dough.

- Take the modak out of the mould and keep it aside

- Get the steamer ready and let the water boil

- Brush the modals with some water

- Arrange them on a steamer plate and let it steam for 10-15 minutes

- Take it out and let it cool. Drizzle with ghee

Rava Besan Laddoo

Ingredients:

Ghee

Sooji

Cashews and Rasins

Besan

Milk

Powdered sugar

Cardamom

Method:

- Heat 3 spoons of ghee in a pan

- Add sooji to this until it forms a thick consistency and mix well

- Add cashes and rasins

- Roast this on the pan by stirring it slowly until it changes colour and turns a deeper shade. Lay this out in a plate

- Add 3 more spoons of ghee and add besan to this

- Keep stirring it till the ghee evaporates and the besan turns lumpy

- Add the sooji to this and mix well

- Add milk

- Keep stirring until it forms a thick pasty consistency

- Add powdered sugar and cardamom

- Mix well and then let it cool

- Once cool, break the lumps with your hand and start shaping the laddoos by pressing them tightly together until you finish the mixture

Sheera

Ingredients:

- Ghee

- Sooji

- Water

- Sugar

- Cardamom powder

- Chopped cashews, almonds and rasins

Method:

- Take 3 spoons ghee and add it to a pan

- Add sooji to this and mix it well

- In another pan add water and let it boil

- Once the ghee is melted and sooji adequately roasted to get a brown colour, add the warm water to this mixture slowly and carefully as it will splutter.

- Mix it well

- Stir continuously until water is absorbed

- Add sugar and continue to mix it (keep tasting cooler bits in intervals so ensure it is sweet enough)

- Cook till it forms a thick consistency

- Turn off the stove until it is completely cooked and add cardamom powder, the chopped almonds and cashews to it

- Serve when warm

Shrikhand