Special Maharashtrian sweets for Ganesh Chaturthi that you need to try

Modaks are a staple among Ganesh Chaturthi sweets and a favorite of Lord Ganesha, but there are also certain Maharashtrian Sweets that are perfect for your Ganesh Chaturthi Prasad spread. Both recipes use jaggery and that itself lends an earthy and delicious flavo. We are sure it will be a sure hit among the Mithai lovers in your family and those who love Maharashtrian sweets to a fault.

1. Tilgul Laddo

(Makes 20 ladoos)

Ingredients

• 155 gm white sesame seeds
• 200 gm jaggery, grated
• 40 gm peanuts, roasted and crushed
• 30 gm cashew, crushed
• ¼ tsp cardamom powder
• 2 tbsp ghee

Instructions

1. Dry roast the sesame seeds in a nonstick pan, on medium to low heat, until they are a pale golden color and start to jump around in the pan. It will also release a rich, nutty aroma.
2. Transfer the sesame seeds into a bowl and set aside.
3. Dry roast the peanuts and cashews in the same pan until golden and put them in the sesame seeds bowl. Add the cardamom powder and toss to mix and set aside for later.
4. Add ghee to the nonstick pan, to melt on low heat, and then add the grated jaggery and keep stirring to combine. The jaggery will bubble, and keep cooking until it thickens into a paste consistency. The more you cook, the crunchier your ladoo will be.
5. To test, drop a little bit of the thick jaggery paste into cold water, and check if it forms a soft ball in the water. Your jaggery is ready if it does.
6. Make sure the heat is on low, then add the nuts and sesame seeds, slowly, mixing as you add.
7. Turn off the heat when you have a consistent mixture and prepare to roll ladoos.
8. Grease your palms with ghee or water, pinch small balls from the sticky mass, and roll them into small balls. If too hot, let it cool down a little so you don’t burn your hands.
9. Arrange on a serving platter or bowl. If the mixture gets stiff mid-rolling, warm it up a little, to make it soft again.
10. Let the Tilgul ladoos cool and store them in a container if not serving right away.

2. Karanji

(Makes 16 pieces)

For the filling

• 2 tsp ghee
• 90 gm dry coconut, grated
• 70 gm mixed nuts, chopped
• 200 gm powdered sugar or jaggery
• ⅔ tsp cardamom powder

For the shell

• 240 gm all-purpose flour
• 60 gm semolina
• 60 ml ghee, melted
• A pinch of salt
• 150 ml warm water, as required

Instructions

1. Take a mixing bowl, and add flour, semolina, salt, and the melted hot ghee. Use a spoon to mix it and once the ghee assimilates, use your fingers.
2. Pour warm water into the bowl, as needed, to form a dough. It will be on the firmer side, and not sticky. Cover the bowl and set it aside.
3. Heat a little ghee in a nonstick pan and fry cashews, you can break them too, until they turn golden. Toss in the desiccated coconut and saute until it releases an aroma. Add the cardamom powder and mix to combine, until you have a crunchy mixture. Turn off the heat, and transfer to a plate to cool.
4. Once it cools, add the sugar powder or jaggery and mix to combine. Add as needed, if you prefer the filling to be less sweet, use less jaggery or sugar. Taste to decide.
5. Divide the dough into 16 portions, and keep on a floured surface. Roll each out to mini rotis. They should be just thick enough to contain the filling while frying.
6. Add 2 tablespoons of the filling into the center of the rolled dough. Wet your fingers, apply water around the outer diameter, and join the edges to form a semi-circle. Press nicely to seal.
7. The sealed edge will be thick, use a fork to press down incisions on it, on both sides.
8. Heat oil in a kadhai, keep on medium heat, and deep fry your 16 karanjis.
9. Test fry one karanji or drop a piece of dough to check if the oil is hot enough. The dough will sizzle and rise up if it's ready and the dough won’t brown too quickly either.
10. Let the Karanjis fry for 2-3 minutes until they are golden brown. Turn them over to the other side and lift them up from the hot oil once done.