The decor, mandap, lights, flowers, rangoli, murti, puja ki thali…on and on goes the list of what all needs to be done before Ganpati Bappa arrives. But one thing everyone eagerly awaits, besides the aartis and colourful ganpati decoration, is the yummy Ganesh Chaturthi special recipes. Just like Bappa, the modak takes the centre stage every year and by now we’re sure you have nailed down the recipe. But what about chai time snacks for guests who arrive for darshan and some namkeen options in between the endless line of sweets? We have you covered! Here are 21 ek se badhkar ek recipes to satiate all your food cravings this Ganesh Chaturthi! But before you read ahead, watch this video for classic modak recipe, after all, no Ganesh Chaturthi celebration is complete without delicious mouthwatering modaks!
21 Vinayaka Chaturthi Recipes For Ganesh Festival
1. Puran Poli
This Ganesh Chaturthi, make puran polis stuffed with love and care by following this easy recipe.
Nutritional Facts (Per Serving): Calories: 190 | Carbs: 30.8g | Protein: 4.6g | Fat: 6.3g | Fibre: 3.1g
Preparation Time: 4 hours
Cooking Time: 30 minutes
Servings: 6
Ingredients:
For The Sweet Stuffing:
- 1 cup of powdered jaggery
- 1 cup of Bengal split gram (chana dal)
- 3 cups of water
- 2 teaspoons of ghee
- 1 teaspoon of fennel powder (saunf)
- 1 teaspoon of dry ginger powder
- 4 to 5 cardamom (elaichi) crushed finely
- ¼ teaspoon of nutmeg (jaiphal) powder
For The Poli (Outer Covering):
- 2 cups of whole wheat flour (atta)
- 4 tablespoons of oil or ghee
- ½ teaspoon of salt
- ¼ teaspoon of turmeric (haldi) powder
- Water (as needed to knead the dough)
- Oil (as needed for frying the polis)
Method:
- To prepare the puran, rinse the chana dal and soak it in water for 30 minutes. In a pressure cooker, cook the chana dal for about 5 to 6 whistles. Strain the dal once it’s cooked and keep the stock since you can reuse it in any vegetable curry or any thin-tempered dal.
- Heat ghee in a pan and add the dry ginger powder, jaiphal powder, elaichi, and saunf powder. Fry them for a few seconds and then add the chana dal and the jaggery.
- Stir this mixture on a low flame till it’s entirely cooked. Once the puran becomes dry and thick, switch off the flame. Mash it well with your hands or a potato masher when it cools down.
- Meanwhile, prepare the dough for the polis. Mix the dry ingredients in a bowl and knead it with water and oil. The dough should be soft and plump. Let it rest for about 15-20 minutes.
- On a dusted rolling board, take a medium to large-sized dough ball and roll it out. Place a portion of the puran mixture in the centre. Next, bring the edges together and join them to form a ball.
- Sprinkle some flour and roll the dough ball again. On a heated tawa, add some ghee and place the rolled flour on it. Once one side becomes brown, turn over to the other side and cook it till brown spots appear again.
- Cook all the puran polis this way and serve it with some milk or ghee at room temperature!
2. Rishi Panchami Sabzi
Rishi Panchami is celebrated on the second day of Ganesh Chaturthi where the sapta rishi or the seven sages are invoked and worshipped. This Ganesh Chaturthi special food usually contains a mix of veggies often using seasonal tubers.
Nutritional Facts (Per Serving): Calories: 258| Carbs: 23 g | Protein: 4g | Fat: 17g | Fibre: 3.9g | Sugar: 2.5g
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Servings: 6
Ingredients:
- 1 teaspoon of tamarind (imli)
- ¼ cup of hot water
- 3 tablespoons of ghee
- 2 chopped green chillies
- 700 grams of mixed veggies (the veggies that can be used include: ridge gourd (turai), yellow pumpkin (kaddu), yam (suran), plantain (kacche kele), red amaranth (chaulai), amaranth stems (chaulai ke danthal), colocasia (arbi), colocasia leaves (arbi ke patte), corn cob (makai)
- ½ cup of fresh peanuts
- 1 tablespoon of jaggery
- 2 cups of water
- Salt, as per taste
Method:
- In a small bowl, take the tamarind pulp and soak it in for 20 minutes in hot water. Later squeeze the pulp and keep the tamarind aside.
- Rinse and peel all the vegetables that you’re using properly while the tamarind is soaking. Chop each of the veggies in squares or cubes. If using makai, then you can scrape off the kernels from the cob.
- Heat three tablespoons of oil in a large pan. Add the green chillies and fry them for a bit. Add the remaining chopped veggies and tubers to it. Mix well and fry them for about 3-4 minutes on low flame.
- Add the peanuts and 2 cups of water to it. Season with salt and simmer the veggies on a low flame for about 5 minutes.
- You need to keep checking the veggies to make sure that they are cooked properly. Once they are nearly done, add the tamarind pulp to it and 1 cup of freshly grated coconut. Your Rishi Panchami Sabzi is done!
3. Coconut Ladoo
These melt-in-your-mouth ladoos are made with desiccated coconut; they’re both flavourful and fragrant. This is one of the most popular ganpati prasad recipes and is loved by all.
Nutritional Facts (Per Serving): Calories: 132 | Carbs: 16.1g | Protein: 1g | Fat: 7.1g | Fibre: 1.1g | Sugar: 3.5g
Preparation Time: There’s no prep needed. Just gather the ingredients!
Cooking Time: 15 minutes
Servings: 14
Ingredients:
- ½ cup of desiccated coconut for rolling
- 1 teaspoon of ghee
- ½ teaspoon of elaichi powder
- ½ tin of sweetened condensed milk
- 1.5 cups of freshly grated coconut
- Chopped dry fruits (optional)
Method:
- Heat 1 teaspoon of oil in a frying pan and add the freshly grated coconut. Stir and fry this coconut on a low flame for about 3-4 minutes. Don’t brown them but just remove the moisture.
- Now add the condensed milk to it. Once it heats up, add the elaichi powder. Keep stirring on a low flame until the mixture starts to thicken.
- When you see some of the coconut fats from the sides, switch off the flame. Once it completely cools down, pinch medium-sized balls out of the mixture. Make the ladoos and roll them in desiccated coconut.
- Your coconut ladoos are ready! Store them in the refrigerator in an airtight container for 4-5 days or serve them straight away.
4. Prawn Alu Wadi
Non-vegetarian food as bhog? Yes, several parts of Maharashtra, along the coastal line, offer delicious non-vegetarian food to Gauri, Ganesha’s partner who is visiting her parent’s house. This Ganesh Chaturthi special food is a way of pampering the daughter of the house who only visits once a year.
Preparation Time: 41-50 minutes
Cooking time: 41-50 minutes
Servings: 4
Ingredients:
- ¾ cup of small prawns shelled, deveined, washed & drained well
- 8 Colocasia leaves (alu)
- Salt to taste
- 1 teaspoon of turmeric powder (haldi)
- 3 tablespoons of tamarind paste (imli)
- 2 cups of fine gram flour (besan)
- 2-3 tablespoons of rice flour
- 2 tablespoons of jaggery (gur)
- 1 teaspoon garam masala powder
- 1 teaspoon of cumin (jeera) powder
- 1 tablespoon of coriander (dhaniya) powder
- 1 tablespoon of red chilli powder
- Oil for shallow frying
- 2 teaspoons of white pepper powder
- Fresh coconut scraped for garnish
- Fresh coriander leaves for garnish
- Coconut chutney to serve
Method:
- Take prawns in a bowl, add salt and ½ tsp turmeric powder and mix well. Add 1 tbsp tamarind paste and mix till well coated.
- Take fine besan in another bowl, add rice flour, remaining tamarind paste, jaggery, salt, garam masala powder, cumin powder, coriander powder, remaining turmeric powder, red chilli powder and sufficient water and whisk till you get a thick and smooth paste.
- Place the colocasia leaves on a worktop, wipe them dry, cut the stalks off each leaf and remove the central vein from the backside of the leaves.
- Place one leaf with the backside facing up, apply some besan paste evenly all over it, place another leaf over it with its pointed end facing in the opposite direction and apply some besan paste evenly.
- Spread some marinated prawns on top evenly. Fold both the vertical edges slightly and roll tightly from the bottom towards the top. Apply a little paste on the open edge and seal. Make more rolls with the remaining leaves, besan paste and prawns.
- Heat sufficient water in the lower section of a steamer, place the rolls on the perforated section, cover them with the lid and steam for 15-20 minutes.
- Remove the rolls from the steamer and place them on the worktop and let them cool slightly. Thickly slice the rolls.
- Heat sufficient oil in a shallow non-stick pan, add sesame seeds and let them change colour. Place the wadis and shallow-fry, turning sides, till golden and crisp on both sides. Drain on absorbent paper.
- Arrange the slices on a serving platter, garnish with coconut and coriander leaves and serve immediately with coconut chutney.
5. Puran Kadubu
Kadubu is deep-fried puran stuffed sweet pastries that are offered to Lord Ganesh as naivedyam in many households in Karnataka and Maharashtra.
Ingredients:
For Puran:
- 1 cup of split chickpea (chana dal)
- ¾ cup of grated jaggery (gur)
- 1 teaspoon cardamom powder (elaichi)
- A couple of pinches of salt
For The Dough:
- 2 cups of whole wheat flour
- 1 teaspoon oil
- ¼ teaspoon salt
- Water as needed
- Oil for frying
Method:
- Knead the dough by combining whole wheat flour, oil, salt, and enough water to form a stiff, firm dough. Cover and keep aside.
- On the side, pressure cook chana dal until cooked well (4-5 whistles).
- Once the dal is cooked, remove excess water. Add jaggery to the dal and start cooking until most of the water evaporates, and the mixture stops sticking to the pot. Add salt and cardamom powder and mix well. Puran is done.
- Make a large marble-sized dough ball and roll it out thinly just like you would a puri.
- Take a decent amount of puran, approximately a golf ball size, so that you have a handsomely stuffed kadubu. Place it on one side of the round puri and press to form a half-moon.
- Fold the other side of puri over and press two sides gently to seal. Make sure the kadubu is sealed properly otherwise frying oil will get inside and burn the puran.
- To make the kadubu look pretty, gently press the tip of a fork into the sealed edges, and cut any uneven ends with a knife. Alternatively, you can use a karanji cutter if you have one.
- Fry on medium heat until golden brown. Kadubu will puff up when fried. It will soften once cooled.
- Pour some warm ghee on kadubu while serving, and enjoy!
6. Nippattu
Nippattu is a spicy deep-fried snack from Karnataka which is a perfect tea-time snack. Make this dish your top Ganesh Chaturthi special recipe item!
Preparation Time: 15 minutes
Cooking time: 20 minutes
Servings: 18
Ingredients:
- ¼ cup of peanuts (roasted)
- ¼ cup of roasted gram dal
- 2 tablespoons dry coconut
- ½ teaspoon of cumin seeds (jeera)
- 1 cup of rice flour
- ¼ cup all-purpose flour (maida)
- 2 tablespoon semolina (sooji or rava)
- 1 teaspoon of Kashmiri red chilli powder
- 1 teaspoon of sesame seeds (til)
- A pinch of asafoetida (hing)
- 1 tablespoon of curry leaves (kadipatta)
- Salt to taste
- 2 tablespoons hot oil
- Water as required (to knead)
- Oil for deep frying
Method:
- In a small blender take roasted peanuts, dal, dry coconut and jeera and blend to a coarse powder.
- Then, transfer to a large mixing bowl.
- Also add in rice flour, maida and semolina.
- Next, add red chilli powder, sesame seeds, curry leaves and salt.
- Mix well making sure everything is combined well.
- Then add hot oil over the flour.
- Crumble the flour well with oil.
- Also, add water in batches and knead to a smooth and soft dough.
- Divide the dough into 2-3 equal parts and prepare a ball.
- Roll the dough slightly thick as for paratha.
- With the help of a cookie cutter or lid of a box, cut into round shapes.
- Now deep fry the Nippattus in hot oil on medium flame till they turn golden brown and crisp.
- Drain off on kitchen paper to remove excess oil.
- Serve and enjoy!
7. Goan Nevri
A layered karanji recipe could be the trend but why not add some sweetness to your festive fervour with Goan karanji. This traditional Konkani recipe of karanji is made up of coconut and almond stuffing.
Preparation Time: 5-7 minutes
Cooking Time: 30 minutes
Ingredients:
For The Dough:
- 2 cups all-purpose flour (maida)
- 1 cup butter
- Water to mix
For The Filling:
- 1 cup grated coconut
- 1 cup of sugar
- 1 tablespoon poppy seeds (khus khus)
- 1 teaspoon cardamom powder (elaichi)
- 1 tablespoon chopped almonds
- Oil (for deep-frying)
Method:
- Mix ¼ cup of ghee in maida and knead it into a stiff dough. Let it rest for about ½ an hour.
- Prepare the filling by mixing the coconut, sugar, khus khus, elaichi, and almonds. Roll out the balls out of the dough and roll it into approximately 1 cm thick rounds.
- Now take the 1 cm rolled disc, wet the edges with water, and place some filling over one portion of the disc. Fold the half over and press the edges to seal then cut off the edge with a fancy cutter.
- Heat oil in a kadhai and add the nevris to the hot oil.
- Turn them over and fry till golden brown. Lift it out and leave it to drain.
- Enjoy this Goan-style recipe of karanji.
8. Moong Dal Pakoda
An easy and quick fritter recipe, this delicacy is made with grounded and soaked yellow lentils mixed with spices and herbs. These vadas are an ideal evening snack recipe that tastes great with a cup of chai.
Preparation Time: 4 hours
Cooking Time: 20 minutes
Servings: 6
Ingredients:
- 1 cup of moong dal
- ¼ cup water
- 3 tablespoons of rice flour
- 2 green chilli (finely chopped)
- 1-inch ginger (finely chopped)
- 2 tablespoons of onion (finely chopped)
- 2 tablespoons coriander (dhaniya) (finely chopped)
- 1 teaspoon of cumin seeds (jeera)
- ½ teaspoon salt
- ¼ teaspoon of baking soda
- Oil for deep frying
Method:
- In a large bowl, soak the moong dal for 4 hours.
- Drain off the water and blend to smooth paste adding ¼ cup water.
- Transfer the prepared moong dal batter into a bowl.
- Add in 3 tbsp rice flour for crispy vada, add more rice flour if required to get a thick batter.
- Also add 2 green chillies, 1-inch ginger, 2 tbsp onion, 2 tbsp coriander, 1 tsp jeera and ½ tsp salt and mix well.
- Next, add ¼ tsp baking soda and give everything a good mix.
- Now dip your hand in the water, and start dropping them one by one to hot oil.
- Keep the flame low and stir occasionally.
- Fry the vada till they turn golden brown.
- Drain off the vada on the kitchen towel to absorb oil.
- Serve moong dal vada with coconut chutney or tomato sauce.
9. Raghavdas Ladoo
This Ganesh Chaturthi special recipe is all but coconut and rava concoction. This recipe is made up of the usual kitchen ingredients but as you savour these ladoos the flavours will explode in your mouth.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Ingredients:
- ½ cup fresh grated coconut
- 1½ cups fine semolina (fine rava)
- ⅓ cup of ghee
- 1½ cups of sugar
- 1 tablespoon milk
- ½ teaspoon cardamom powder (elaichi)
- 2-3 tablespoons raisins
Method:
- Take a non-stick kadhai and roast coconut till it turns golden brown then transfer it to a bowl.
- In the kadhai, sauté rava in ghee by stirring it continuously until it turns light brown.
- Now, take the kadhai off the heat, add coconut, elaichi powder, and raisins and stir well. Reserve a few raisins for decoration.
- In another pan, prepare sugar syrup by adding sugar and ¾ cup of water. Keep it stirring until it forms one-string consistency.
- Then, add the rava-coconut mixture and mix it well. Set it aside for 15 minutes.
- Shape the mixture into ladoos by decorating it with a raisin.
- Enjoy this sweet pleasure with your loved ones.
10. Sundal
One Ganesh Chaturthi special food that can make your menu stand out from the crowd is sundal. It is a stir-fried dish made with white chickpeas – spiced, and tempered with fresh coconut.
Preparation Time: 8 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
- 1 cup of dried white chickpeas (chole or safed chana)
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dal
- 1 pinch asafoetida (hing)
- 2 dry red chillies
- 10 to 12 curry leaves (kadipatta)
- 2 to 3 tablespoons freshly grated coconut
- Salt as required
Method:
- Rinse and soak the chickpeas overnight in enough water.
- Drain and pressure cook the soaked chickpeas with 1 tsp salt and 3 to 4 cups water till they are cooked till soft.
- Drain and keep aside.
- Heat oil in a pan. Add the mustard and urad dal.
- The mustard seeds will crackle and the urad dal will get browned.
- They almost take the same time to cook on a low flame.
- Immediately, add the curry leaves, red chillies and asafoetida. Fry for 10-15 seconds.
- Now add the cooked chickpeas and salt. Stir and saute for 4-5 minutes on a low to medium flame.
- Switch off the flame and add the coconut and stir well.
- You can serve the sundal as prashad or naivedyam.
11. Chocolate Gujiya
Give the usual recipe of karanji a twist of flavour with chocolate stuffing and dripping all over the Gujiyas. This could turn out to be your guests’ favourite Ganesh Chaturthi special food.
Preparation Time: 10-12 minutes
Cooking Time: 30 minutes
Ingredients:
For The Dough:
- 1 cup flour
- 3 tablespoons ghee
- Salt
- 1 cup water
For The Filling:
- 2 cups mava
- 2 cups of sugar
- A pinch of cardamom powder (elaichi)
- ½ cup chocolate chips
- Oil
- Sugar syrup
For Garnish:
- 250 grams cream
- 250 grams chocolate
- 50 grams cardamoms (elaichi)
Method:
- Knead the dough by adding flour, ghee, and salt and add water slowly to knead it into a hard dough and leave it for about half an hour.
- Now, take a pan and cook mava until it’s brown then add sugar and continue to cook. Later, add elaichi powder to it.
- Let the mixture cool and then add some chocolate chips to it and mix well.
- Take a small piece of dough and roll it well into a round shape.
- Wet the edges with water, and place some filling over one portion of the disc. Fold the half over and press the edges to seal then cut off the edge with a fancy cutter.
- Fry the chocolate gujiyas till its golden brown
- Meanwhile, take a bowl of fine chocolate, add some fresh cream, and microwave it for 2 minutes and keep stirring after every 30 seconds.
- Once all the gujiyas are cooked, dip them in the sugar syrup and pour the chocolate syrup on it.
- Garnish it with elaichi and serve these mouth-watering sweets.
12. Katachi Amti
Katachi amti is a typical accompaniment to the quintessential Maharashtrian sweet puran poli. It’s a traditional Ganesh Chaturthi special food combination that’s unbeatable.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
- 2 cups of dal stock (leftover water from cooking the chana dal for puran poli)
- 1 cup of water
- 3 cloves (laung)
- 1 to 2 whole black peppercorns
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- 1 bay leaf (tej patta)
- 5 to 6 curry leaves (kadipatta)
- 1 teaspoon jaggery, grated
- 1 teaspoon tamarind paste (imli)
- ½ teaspoon Maharashtrian goda masala
- 1 tablespoon oil
- A handful of coriander (dhaniya) leaves, chopped
- Salt to taste
Method:
- Begin by mixing water with the stock.
- Heat the oil in a saucepan. Add the mustard seeds.
- Once they splutter, add the cloves, bay leaf and peppercorns.
- Fry for a few seconds and then add the cumin seeds. Add curry leaves and coriander leaves.
- Add the diluted stock, jaggery, tamarind pulp, masala and season with salt.
- Bring it to a rolling boil and serve hot.
- Spicy katachi amti can be served with steamed rice.
Check here desi outfits you can style for Ganesh Chaturthi
13. Saffron Pistachio Seviyan
This seviyan recipe is cooked in amazingly different ways but this is an absolutely divine dessert recipe to relish.
Preparation Time: 5-7 minutes
Cooking Time: 25 minutes
Ingredients:
- 1 cup seviyan
- 2½ cups milk
- 1½ tablespoons ghee
- ¼ cup of sugar
- 4-5 strands of saffron (soaked in 2 tablespoons of warm milk)
- ¼ cup chopped pistachio
- ¼ teaspoon cardamom powder (elaichi)
- 1½ tablespoon milk powder
Method:
- Take a deep pan and add ghee and seviyan to it.
- Roast it for about 3-4 minutes then add elaichi powder and 2 tablespoons of pistachios.
- Now, add milk and saffron to the seviyan mixture and keep the mixture stirring continuously till milk comes to a boil.
- Let the seviyan simmer in milk for about 4-5 minutes then add sugar to it.
- Boil the milk till it becomes slightly thicker.
- Meanwhile, mix 2 tablespoons of water in dry milk powder and mix it into a paste.
- Add the milk powder paste to the seviyan mixture and bring it to a boil.
- Take it off the heat and let it rest for about 5 minutes (this will make the seviyan thick and extra creamy).
- Now, transfer the relishing seviyan to a serving bowl and top it up with chopped pistachios and saffron.
- An irresistible pick from the list of Ganesh Chaturthi special food recipes, your yummy seviyan dish is ready to relish.
14. Jeera Shankarpali
Jeera Shankarpali or Namak Pare are crispy and crunchy tea-time snacks that can be prepared quickly and are really easy to make.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 2
Ingredients:
- 1 cup of all-purpose flour (maida)
- ¼ teaspoon of salt
- 1 tablespoon of oil
- ½ teaspoon of cumin seeds (jeera)
- ¼ cup of water
Method:
- Take maida into the mixing bowl.
- To that add oil, jeera, and salt and mix well.
- Then add water to make it into a stiff dough.
- Cover and keep aside for 30 minutes.
- After 30 minutes, divide the dough into two portions.
- Roll out dough into very thin roti.
- Then cut the roti into the desired shape.
- Take out shankarpali onto a plate and repeat the same process with the rested dough.
- Now deep fry it in hot oil until it gets a deep golden colour from both sides.
- Allow the shankarpali to cool down, then store it in an airtight container.
- Serve with a cup of tea!
15. Besan Ke Ladoo
Made from gram flour, clarified butter and powdered sugar, besan ke ladoo never fails to impress relatives, neighbours, friends and family during festival season.
Nutritional Facts (Per Serving): Calories: 307 | Carbs: 38.1g | Protein: 8g | Fat: 13.6g | Fibre: 5.6g | Sugar: 4.9g
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 15
Ingredients:
- 2 cups of chickpea flour (besan)
- ½ to ¾ cup of ghee
- 1 cup of powdered sugar
- 4 elaichi, crushed and powdered
- 1 or 2 raisins
Method:
- Dry roast the besan on a pan for about 11-12 minutes. Make sure to not burn the besan so keep stirring continuously until it’s evenly golden.
- Melt the ghee and keep it aside. After roasting the besan, add the ghee and continue cooking for 5-6 minutes more. It would release a nice nutty aroma.
- Once a nice and strong nutty fragrance releases the pan, switch off the flame. Add the powdered sugar and make sure it’s well incorporated and no lumps are present.
- Add the elaichi and raisins. Additionally, you can also add dried nuts to it.
- Once the entire ladoo mixture is mixed and cooled, make medium-sized balls out of the mixture and store them in an airtight container.
16. Sabudana Vada
A popular dish in Maharashtrian cuisine, this can quickly become your guests’ favourite Ganesh Chaturthi special food!
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 15
Ingredients:
- 1 cup of tapioca (sabudana)
- 2 potatoes, boiled and mashed
- ½ cup peanuts (roasted and crushed)
- ½ teaspoon of ginger paste
- 1 teaspoon cumin (jeera)
- 1 chilli (finely chopped)
- 2 tablespoons of coriander (dhaniya) (finely chopped)
- ½ teaspoon of salt
- 1 teaspoon lemon juice
- Oil for frying
Method:
- In a large bowl, take the sabudana and soak it with enough water for 3 hours.
- Drain off the water and rest for 30 minutes, allowing it to drain off the water completely.
- Next, take the soaked sabudana in a large bowl.
- Then add 2 potatoes and ½ cup peanuts.
- Next, add ½ tsp ginger paste, 1 tsp cumin, 1 chilli, 2 tbsp coriander and ½ tsp salt.
- Mix and mash well with your hand.
- Deep fry the vada.
- Serve sabudana vada hot along with masala tea.
17. Rice Payasam
Made with coconut milk and jaggery, this recipe is a hit Ganesh Chaturthi special food. The best part of this recipe is the fact that it is vegan and diabetes-friendly!
Nutritional Facts (Per Serving): Calories: 235| Carbs: 30.6g | Protein: 5.9g | Fat: 8.1g | Fibre: 0.5g | Sugar: 4.2g
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 2-3
Ingredients:
- 1 cup rice
- 2-3 turmeric leaves
- 2 cups thick coconut milk
- ½ teaspoon elaichi powder
- 2 cups of stevia or a sweetener of your choice
- 1 pinch of jaiphal powder
- 2 tablespoons of coconut oil
- 10-12 cashews
Method:
- Rinse the rice well and add it to a pressure cooker with 3 cups of coconut milk. Also, make a knot of the turmeric leaves and add it in the pressure cooker.
- Cook in the pressure cooker until the rice is soft and done.
- Now add the stevia to the cooked rice. Mix well and add the thick coconut milk to it. Cook this entire mixture on a low flame for 3 minutes.
- In another small pan, heat oil and fry the cashews. Add the elaichi and jaiphal powder to the pan where the cashews are being fried.
- Stir and pour the cashews into the payasam mixture. Mix well and serve your rice payasam either hot or cold!
18. Poha Chivda
While store-bought chivdas are delicious, nothing can beat the taste of homemade patal poha chivda. This dry snack recipe is a great chai-time snack when guests visit for Ganesh darshan!
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients:
- ¼ cup oil
- 250 grams thin poha (patal poha)
- 4 green chillies
- 10-12 curry leaves (kadipatta)
- 1 teaspoon mustard seeds (rai)
- ¼ cup dry coconut flakes
- ½ cup groundnut
- ½ cup cashew nuts
- 1 teaspoon raisins
- 1½ cups powdered sugar
- ¼ teaspoon turmeric powder (haldi)
- Salt to taste
Method:
- Roast poha for about 5 minutes or until it becomes a little crunchy.
- Remove the poha from the heat and spread it on a plate to cool.
- Take a small pan and add 1 teaspoon of oil. Fry the coconut flakes until it becomes a little brown.
- Now, take a kadhai and heat the remaining oil, and add mustard seeds, curry leaves, and green chillies to it.
- Add groundnuts, cashews, and raisins and roast them for about 2 minutes until they are well-fried. Add turmeric powder, powdered sugar, and salt.
- Now add the poha and roasted coconut flakes. Mix well and take it off the heat.
- Shift it to a large bowl and mix well.
- Patal poha chivda is ready to serve.
19. Choco Pedas
Wrap your all-time beloved pedas with chocolate. This super recipe with ghee, milk and chocolate-loaded pedas is one Ganesh Chaturthi special food that’s simply irresistible.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
- ¾ cup milk powder
- 1½ tablespoons cocoa powder
- ½ cup condensed milk
- 1 teaspoon ghee
- Chopped nuts
Method:
- Place a pan on low flame. Add ghee, condensed milk, milk powder, and cocoa powder.
- Stir the mixture and cook till it thickens.
- Once it starts leaving the sides of the pan, switch off the flame and add ½ teaspoon ghee and mix it well.
- Let the mixture rest for about 5 minutes.
- Now, grease your hands with ghee and make small round balls out of the mixture.
- Make a small hole in the centre using your thumb and fill it with chopped nuts.
- Your delicious dessert is ready to serve.
20. Namkeen Mathri
Mathri is a crunchy-style cracker famous in the northern parts of India. It’s one of the classic Indian dry snacks namkeen recipes to relish in the festive time.
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Ingredients:
- 1 cup all-purpose flour (maida)
- 2½ teaspoon ghee
- salt to taste
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon peppercorns
- Water to knead
- Oil for deep-frying
Method:
- Mix maida, ghee, ajwain and mix it well till the mixture resembles coarse crumbs.
- Add water to the mixture gradually and mix till the flour forms a soft dough.
- Knead the dough lightly and cover it with a damp cloth. Let it rest for half an hour.
- Take a kadhai and heat oil for deep-frying on medium heat. Pinch out small portions into balls out of the mathri dough.
- Roll the dough into small discs.
- Prick the disc using a fork to avoid the mathri from puffing up like a puri.
- Fry the disc-shaped mathris till they turn golden brown.
- Drain out the oil from the mathris and put them on kitchen tissues.
- Sprinkle chaat masala over the mathris and serve this irresistible Ganesh Chaturthi special food.
21. Panchamrut Prasad
A traditional recipe used in Hindu religious festivals, panchamrut prasad is made using 5 ingredients, as the name suggests. A classic Ganesh Chaturthi special food, it is by far the easiest to prepare.
Nutritional Facts (Per Cup): Calories: 286| Carbs: 23.7 g | Protein: 7.6g | Fat: 13.9g | Fibre: 0.1g | Sugar: 3.5g
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: 6
Ingredients:
- ½ litre of raw cow’s milk
- 200 g cow’s milk curd (dahi)
- 3 tablespoon honey
- 10-12 basil (tulsi) leaves
- 1 teaspoon ghee
- 10-12 phool makhana (cut into small pieces)
- 1 teaspoon chironji
- 1 teaspoon ganga jal
- 1 tablespoon almonds (chopped)
- 1 tablespoon cashews (chopped)
- 1 tablespoon dry coconut (grated)
- 1 tablespoon raisins (chopped)
Method:
- All you have to do to prepare panchamrut prasad is to mix all the ingredients together and you’re done. You can either refrigerate it or serve it as it is.
Ganpati Bappa’s arrival is awaited by one and all, especially during these trying times. All of us can make this festival merry by being safe and eating these tasty treats this Ganesh Chaturthi!
