Chaturthi Special Recipes
3 cups Rice flour
6 cups Water
3 tsp. Oil
4 cups Coconut, grated
2 cup Sugar
1/2 cup Dry fruits
1/2 cup Milk
For the Rice Dough
Boil the water & oil and remove from heat.
To it add the rice flour, cover and allow it to cool.
Later, knead well and keep aside.
For the Stuffing
Mix all the ingredients mentioned under stuffing except milk.
Put this mixture on a medium heat and cook stirring all the time.
Then add the milk, mixing well and remove off the heat once it is totally dry.
Make balls of the rice dough.
Make a small hollow in the center and place the stuffing in the middle.
Now join the open edges together and give it a shape like a whole garlic.
Steam these modaks for 10 minutes, take off, cool and keep in air-tight
3/4 cup sugar, castor sugar or powdered
3/4 tsp cardamom powder
2 tsp sesame seeds, toasted
3 tbsp coconut powder
Oil for deep frying
1 cup maida
2 tsp ghee
1/2 cup milk
Mix sugar with cardamom powder, sesame seeds and coconut powder. Heat the oil.
Mix maida, ghee and milk and knead into firm dough.
Make small doughballs about the size of a quarter and cover with a damp paper
towel so that the dough does not dry out. Set up two stations: one to roll out
the puris (rolling station), another by stove (deep frying station). Place the
sugar mixture by the second station and also prepare a large platter with at
least 2-3 layers of paper towels. Roll out thin puris. Make them in batches of
10 each, keep them covered .Move to the deep frying station with each batch of
rolled out puris and fry a puri briskly in the oil. Place the fried puri on
the platter with the paper towels. Quickly sprinkle about 1 tbsp of the sugar
mixture on the puri. Fold it about 1/2 inch from the top and then in half.
Place it on the platter for finished chavde and allow it to cool.
MOONG DAL HALWA
Moong Dal - 1 cup
Milk - 1/2 cup
Sugar - 1 cup
Saffron - a generous pinch
Mawa (Khoya) - 3/4 cup
Ghee - 1 cup
Wash and soak the moong dal for 6 hours. Grind coarsely using little water.
Set aside. Prepare one string sugar syrup by using 1 cup sugar and 1 1/2 cups
of water. Keep aside. Soak saffron in hot milk, crumble mawa (khoya) into fine
granules. Blanch almonds in boiling water for 5 minutes. Cool and peel them,
slice them. Set aside. Heat ghee in a thick bottomed pan, add the ground moong
dal paste. Keep stirring over a low flame till the dal turns brown. Add sugar
syrup and saffron milk, stir well till they are thoroughly incorporated and
the halwa is dropping consistency. Add mawa and cook till it dissolves.
Garnish with sliced almonds. Serve hot.
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