Ganesh Chaturthi is celebrated with great fanfare across Maharashtra. Such is the celebration of Ganesh Chaturthi over there – grandeur, gaiety, and an array of fancy prasads dedicated to the enjoyment of God. Some of the popular Maharashtra padas, which are offered as bhogs, can be easily prepared at home.
1. Ukariche Modak
It is believed to be Ganpati Bappa's favorite pastime. It is necessary to make—
• 1 cup rice flour
• 1 teaspoon ghee
• 1 cup grated coconut
• Half cup jaggery
• Half teaspoon cardamom powder
Heat jaggery and little water together in a pan. When jaggery melts, keep stirring with grated coconut. When the mixture becomes dry sprinkle with cardamom powder and cool.
Boil water, little salt and ghee in another vessel. Lower the heat and quickly stir in the rice flour. Cover and leave for 4-5 minutes. When the mixture cools down, knead it well to make a soft dough.
Cut small pieces of lychee from the dough and flatten them in the palm of your hand, put coconut filling in the middle. Wrap around and shape into a modak. Steam for 10-15 minutes. Spread a little ghee on top and serve.
2. Coconut Laddu
Materials
• 2 cups grated coconut
• 1 cup of milk
• Half cup jaggery
• Half teaspoon cardamom powder
• 1 teaspoon ghee
Heat ghee in a pan and fry grated coconut on low flame for 2-3 minutes. Mix milk and melted jaggery well with it. Keep stirring over low heat, until the mixture thickens and comes away from the pan. Mix cardamom powder and switch off the flame. While the mixture is hot, grease the hands with ghee and make small laddus.
3. Puran Polly
Materials
• 1 cup chickpeas
• Half cup jaggery
• Half teaspoon cardamom powder
• A pinch of nutmeg powder
• One and a half cups of flour
• 1–2 tbsp oil
Boil chickpeas. Drain excess water and grind well. Boil dal and jaggery together in a pan on low flame. When the mixture becomes thick, add cardamom and nutmeg powder. When completely cool, make small balls from the filling.
On the other hand make a soft dough with flour, oil and water, cover it for a while. Cut the lychee from the dough, sand it, fill it and seal it around. Gently roll again thinly. Bake in a hot tawa until both sides are golden. Spread little ghee and serve.
4. karanji
Materials
• 1 cup flour
• 2 tbsp ghee
• 1 cup grated coconut
• Half cup jaggery
• 2 tbsp crushed cashew-raisins
• Half teaspoon cardamom powder
Mix flour with ghee and water to form a stiff dough and cover for 15-20 minutes.
Boil coconut and jaggery together in a pan on low flame to make the puree. Mix cashews, raisins, cardamom powder. When the pura becomes dry, take it down and cool it.
Cut the lychees from the dough and thinly fill the middle of the sand. Wrap well around and make karanji shape. Fry in oil on medium heat until golden and crispy.
5. Shrikhand
Materials
• 500 grams of yogurt
• 1 cup powdered sugar
• Half teaspoon cardamom powder
• 1 tablespoon of milk
• A pinch of saffron
• Crushed pistachios/almonds
Pour the curd in a clean thin cloth and tie the cloth and hang it for 5-6 hours to drain the excess water. Whisk the strained curd well.
On the other hand, soak the saffron in a little warm milk. Now mix powdered sugar, cardamom powder and saffron with curd and beat it. Spread pistachios/almonds on top and refrigerate for at least 1-2 hours and serve cold.