Ganesh Chaturthi is known for celebrating the auspicious moment when Lord Ganesh was born. It is symbolized as a time of joy, devotion, and community gatherings. Central to the festivities is the preparation of a variety of sweets that bring together all devotees, family, and friends. This season, we bring you some of the most scrumptious sweet bites, that you won’t be able to resist from making or even munching on.
While Modak and Ladoo are permanent favorites, it’s always good to mix things up and go beyond the traditional Ganesh Chaturthi food, and explore other delectable options that can add a refreshing twist to your festive spread.
Here’s taking you on a sugary journey, with Ganesh Chaturthi sweets, which include classic recipes like the luxurious Kesar Peda, infused with saffron and cardamom, to the rich and creamy Badaam Halwa — dishes that will add a burst of flavor to your festive table. There is also a new entrant in this list — the delectable Malpua with Rabri, a decadent crispy pancake, soaked in sugar syrup and served with sweetened condensed milk.
These recipes are a must-try, not just for festivities, but also for those random sweet tooth cravings, and are a great addition to any Ganesh Chaturthi lunch menu.
Kesar Peda:
Ingredients:
- 250 gm khoya (mawa)
- 150 gm powdered sugar
- 2 tbsp milk
- A pinch of saffron threads
- 1/2 tsp cardamom powder
- 2 tbsp ghee
- 1 tbsp chopped pistachios (for garnish)
Method:
- To prepare the saffron milk, you have to first warm the milk and soak a few saffron threads in it for about 10 minutes to release its color and flavor.
- To cook the khoya, first heat ghee in a non-stick pan, and then add the khoya to it. Please cook it on low heat, until it softens and becomes slightly golden. Stir continuously to avoid burning.
- Add in the powdered sugar and mix the ingredients well until the sugar dissolves and the mixture thickens.
- Pour in the saffron milk and cardamom powder. Now, you should mix thoroughly and cook until the mixture leaves the sides of the pan.
- After this, allow the mixture to cool slightly. Make sure you grease your hands with ghee, take small portions, and shape them into round pedas (flattened circular shapes).
- Garnish with chopped pistachios. Allow them to set for 30 minutes before serving.
Badam Halwa:
Ingredients:
- 150 gm almonds
- 120 gm ghee
- 200 gm sugar
- 240 ml milk
- 1/4 tsp saffron threads
- 1/2 tsp cardamom powder
Method:
- To prepare the almond paste, you need to first soak the almonds in hot water for at least an hour. Next, peel the skins and grind the almonds into a coarse paste using the milk.
- Now, heat the ghee in a pan, add the almond paste, and cook on low heat, stirring continuously.
- Once the paste thickens and starts to release ghee, you can add in the sugar. Mix the ingredients well and cook it until the sugar dissolves completely.
- Add in the saffron threads and cardamom powder. Mix them well and continue to cook until the halwa reaches a thick consistency and starts leaving the sides of the pan.
- After this, transfer the halwa onto a serving dish. You can garnish with additional saffron strands and chopped nuts if you want to. Serve warm.
Malpua with Rabri:
Ingredients for the pancake:
- 120 gm all-purpose flour
- 45 gm semolina (rava)
- 50 gm sugar
- 240 ml milk
- 1/2 tsp fennel seeds
- 1/4 tsp baking powder
- Ghee for frying
Ingredients for Sugar Syrup:
- 200 gm sugar
- 120 ml water
- 1/4 tsp cardamom powder
- A few saffron strands
Ingredients for Rabri:
- 1liter full-fat milk
- 100 gm sugar
- 1/2 tsp cardamom powder
- 2 tbsp chopped nuts (almonds, pistachios)
- A pinch of saffron
Method:
Prepare the Rabdi:
- Boil milk in a heavy-bottomed pan. Simmer on low heat, stirring occasionally, until it reduces to half.
- After this, you need to add sugar, cardamom powder, and a pinch of saffron. Now, cook for another 10 minutes until you have a thick consistency. You can also garnish it with chopped nuts and then set it aside to cool.
Prepare the Malpua Batter:
- Take a large mixing bowl, and add the all-purpose flour, semolina, sugar, fennel seeds, and baking powder.
- Add the milk gradually to this mixture to form a smooth batter, Let it rest for at least 30 minutes.
Prepare the Sugar Syrup:
- Boil sugar and water together until the sugar dissolves completely. Now, add cardamom powder and a few saffron strands. Keep the syrup warm.
Fry the Malpuas:
- Heat ghee in a pan for frying. Pour a small ladle of batter into the hot ghee to form a small pancake.
- Fry until golden brown on both sides. Remove and immediately dip in warm sugar syrup for a few seconds.
- Serve the delicious Malpuas hot, and preferably topped with chilled rabri. After this, garnish with additional nuts if you want to.