Although celebrated across the country, Ganesh Chaturthi holds a particular significance in Maharashtra owing to its illustrious history towards fostering nationalist sentiments and unity among the people of the state. For 10 days, the entire state erupts in fanfare, with hordes of people showing up at extravagant pandals to get a peek of their beloved Bappa. Amidst the pujas and blaring music, people also celebrate with food — making this festival one of the biggest of its kind in the state.
Here are four Ganesh Chaturthi sweetsthat are proudly Maharashtrian. If you’re looking to expand your dessert menu, here are some more popular recipes for Maharashtrian desserts.
Basundi
A popular prasadam offered to Lord Ganesh, this milky dessert is believed to invoke blessings for abundance and prosperity. It can be enjoyed hot, warm or cold with poori or as is.
Ingredients
- 200 gm condensed milk (sweetened)
- 473 ml whole milk
- ½ tsp cardamon powder
- 6 cashews (chopped or slivered)
- 10 pistachios (chopped or slivered)
- 8 almonds (chopped or slivered)
- 10-12 saffron threads
- 2-3 pinches nutmeg powder
- 2 tbsp chironji
- 2 tbsp condensed milk (sweetened)
Instructions
- In a kadai, add whole milk and condensed milk and place it on low heat. Stir at regular intervals (so that the mixture doesn’t brown or burn) until it gently starts boiling. Let it simmer this way for 20-25 minutes until the mixture begins to thicken.
- You will notice milk solids on the side of the kadai and cream on top of the mixture. Collect them and add them back into the basundi mixture.
- Then, add nutmeg powder, cardamom powder, saffron and nuts. Mix and allow the mixture to simmer for another 1-2 minutes.
- Before serving, garnish with almonds or pistachios.
Shrikhand
Since saffron is a symbol of purity, auspiciousness and devotion, its inclusion in shrikhand makes the dessert a fitting choice during the Ganesh Chaturthi festivities. You can enjoy the dessert on its own or with puris.
Ingredients
- 752 gm curd
- 1 pinch saffron
- ½ tsp green cardamon powder
- 47 gm sugar (powdered)
- 2 tbsp almonds (chopped)
- 1 tbsp pistachios (chopped)
Instructions
- Drain all the whey from the curd using a muslin cloth — this is a very crucial step. Then refrigerate it for a good 18 hours.
- Soak saffron in 1 tbsp hot water or milk.
- Transfer the hung curd to a mixing bowl and add the saffron milk, sugar and cardamom powder. Whisk well until you arrive at a smooth texture.
- Your shrikhand is ready to be served. Garnish with chopped pistachios.
Moong Dal Halwa
Rich, creamy and savory, moong dal halwa is a true labor of love (for the time it takes to prepare it), often reserved for festivals or special occasions.
Ingredients
- 108 gm moong dal
- 6 tbsp ghee
- ½ tbsp suji
- 118 ml water
- 118 ml milk
- 1 pinch saffron
- 6-8 tbsp sugar
- ½ tsp cardamom powder
- 6 almonds (finely chopped)
- 6 pistachios (finely chopped)
Instructions
- Rinse the moong dal and make sure that all the water is drained before blending it in the mixer. Blend until it is almost smooth but slightly coarse.
- In a heavy bottom pan, heat ghee.
- Add suji to this and fry for about a minute, until it is roasted.
- Add the blended moong dal to this and stir constantly on a medium flame.
- After 10-15 minutes, you’ll notice the dal mixture turn crumbly, forming into little lumps. Break down the lumps and continue frying on a low flame until it turns into a deep gold shade.
- Slowly add milk and water to the dal mixture along with saffron. Stir until all the liquid is absorbed.
- As soon as you notice the mixture thickening, add sugar and continue stirring.
- Now, add 2 tbsp ghee and cardamom powder.
- Continue stirring until you notice the halwa leaving the sides of the pan.
- Before serving the halwa, garnish with toasted almonds and pistachios.
If this moong dal halwa has won you over, you have to try these recipes too!
Fried Modak
Ganesh Chaturthi celebrations are woefully incomplete without Bappa’s favorite modaks. Treat yourself to this deep-fried rendition of the popular Maharashtrian dessert. And if you’re in the mood for an uber decadent version, you have to try this chocolate modak recipe.
Ingredients
For the Stuffing:
- 75 gm grated coconut
- 125 gm jaggery
- ¼ tsp green cardamom powder
For the Outer Covering:
- 62 gm all purpose flour
- 30 gm sooji
- A pinch of salt
- 1 tbsp oil
- 3-4 tbsp milk
- Additional oil for frying
Instructions
For the Stuffing:
- Add jaggery, grated coconut and cardamom powder in a pan. Mix and cook until it thickens (most of the moisture should evaporate) for 4-5 minutes. Set it aside to cool.
To Make the Dough:
- Mix flour, semolina, salt and oil in a bowl until the mixture resembles breadcrumbs.
- Slowly add milk to the mixture and start kneading the dough. The texture should be smooth but not too soft.
- Cover it and set it aside to rest for 10 minutes.
Shaping the Modaks:
- Knead the dough once again and divide it into 10 equal portions. Roll each portion into a ball and gently flatten it on your palm.
- Now, start the process of flattening the discs using a rolling pin — they should be 4 inches in diameter. Make sure the edges are a little thinner than the center.
- Place some of the stuffing in the center. Apply either water or milk to the edges and start pinching them with your finger to create pleats.
- Bring all the pleats in the center and give them a final pinch to seal the modak.
Frying the Modaks:
- In a pan, heat oil on medium.
- Drop the modaks into the oil and fry them until they turn golden brown and crispy.
- Place the fried modaks on a plate lined with paper towels to soak up the extra oil. Let them cool.
- Your fried modaks are ready!