Ganesh Chaturthi special: Easy and quick recipes for sweet delights

“That glazed modak is calling my name! Yes, I’m so so sure about it.” How many of us have experienced this thought during the ongoing Ganeshotsav? I know most of us have. Whether you have starving yourself for over a month only to gorge on Ganesh Chaturthi desserts or looking for ways to turn traditional sweets into sin-free indulgences, or just enjoying all desserts without focusing on the calorie count, these recipes (with maybe less sugar) will be of great help.

Name: Sabudana Aur Nariyal Ke Ladoo

Recipe by Chef Rajpal Rathore, Golden Tulip Jaipur

Ingredients:

1 cup sabudana: 250 gm

¾ cup Coconut Powder: 150 gm

Sugar Powder: 125 gm

Desi Ghee: 100 gm

Cashunut Chopped: 50 gm

Cardamoms powder: 10 gm

Grated nutmeg: 2 gm

Method:

Roast the sabudana in a kadai or pan on a low flame (20-25 minutes) till they become crunchy and light brown. Cool it completely and grind it into a powder.

Lightly roast the coconut for 2-3 minutes (Needn’t be brown).

Take a pan, add the ground sabudana powder and sugar. Mix well and keep aside.

Heat the ghee in a small pan, add chopped cashews and fry them till golden. Pour this whole mixture of ghee and browned cashews into the sabudana, coconut and sugar mixture. Then mix cardamom powdered and nutmeg in it.

Mix well with a wooden spoon. When mixture is slightly warm, make medium-sized Sabudana ladoos from it.

Name: Berry Firni

Recipe by Chef Rahul Dhavale, The Westin Mumbai Garden City

Ingredients:

Rice: 200gm

Milk: 1 lit

Sugar: 300gm

Almond: 5gm

Pista: 5gm

Saffron: few drops

Green cardamom powder: 5gm

Gooseberries: 10gm

Raspberries: 10gm

Method:

Wash and soak rice for 30 minutes and crush it in mixer grinder in small pieces

Heat milk and add sugar in a handi

Add green cardamom powder, rice and cook

When the rice is cooked, add saffron, almond and pista. Cook again

Pour firni in serving bowl and add chop almond, chop pista, raspberries, gooseberries to it. Serve cold

Name: Churma Ladoo

Recipe by Vijayant Rawat, Mosaic Hotels

Ingredients:

Atta: 200 gm

Icing Sugar: 200 gm

Deshi Ghee: 200 gm

Cashewnut: 25 gm

Almond: 25 gm

Pista: 25 gm

Method:

Heat Desi ghee in a pan. Add atta and sauté in between add sugar. Heat sauté till it turns golden in colour

Add chopped dry nuts and sauté to the mixture

Mix both the mixture and dry nuts

Make round shaped ladoo