Celebrated in honor of Ganpati Bappa, Ganesh Chaturthi is celebrated with zest, vigor and fervor throughout the Indian subcontinent. Lord Ganesha was born on this auspicious day. To mark this 10-day celebration, devotees take home beautifully carved and painted Ganesha idols. pandals are also set with large idols of the deity. Are you planning to celebrate this festival? Make sure you have plenty of sweets and flavors on the menu to offer Ganpati and serve as prasad or bhog. With ever-changing palates across the country, let’s try new recipes.
Badam milk froth and almond biscotti recipe by chef Manish Mehrotra
For the badam milk froth
Almond flakes 45 g
Almond milk 150ml
White chocolate 425g
Pastry cream 400 ml
Egg yolk 5 no
Fine sugar 50 g
½ g saffron
Green cardamom powder ½ tsp
For the biscotti
Unsalted butter 75 g
Caster sugar 100g
Refined flour 150 g
Baking soda 1g
Powdered yeast 3 g
Almond with skin 50 g
Almond powder 25g
Lemon zest 1 no
For the badam milk froth
Toast the slivered almonds in a preheated oven at 180 degrees Celsius for 4 minutes or until golden.
Heat the almond milk. add the white chocolate and make the ganache. add the saffron threads and the green cardamom powder, mix well.
Whisk the yolks and sugar until creamy.
Beat the pastry cream until the consistency of a ribbon.
Add the ganache to the beaten yolk then add the whipped cream.
Pour the mousse into a cup and refrigerate until set.
Garnish the mousse with almond slivers and almond biscotti.
For the biscotti
Roughly chop the almonds with the skin on.
Lightly beat butter and sugar in a mixing bowl. add the egg to the bowl and cream again.
Add the refined flour, baking soda, baking powder, lemon zest and almond powder to the mixture and mix well
Stir in the coarsely chopped almonds.
Shape the mixture like a French bread and bake it at 180 celsius for 20 minutes.
Cool the bread, cut it into thin slices and bake at 150 degrees Celsius for 8-10 minutes or until crispy.
Vegetable Dhird Recipe by Shibendu Ray Chaudhury, Executive Chef, Courtyard by Marriott Aravali Resort
4 cups wheat flour
¼ cup grated carrots
¼ cup finely chopped cabbage
¼ cup finely chopped bell pepper
Salt to taste
1 teaspoon ginger paste
1 teaspoon turmeric powder
1 teaspoon whole cumin
500ml ice water
Ghee for greasing method
Mix wheat flour, carrot, cabbage, pepper, salt and ginger paste. Add seasoning and whole spices
Slowly add the water to the flour mixture and form a batter thick enough to coat the back of a spoon. Cover and let sit for one hour at room temperature in a cool, dry place
Grease a flat nonstick skillet and heat over medium heat. Roll out a large spoon full of batter into a round shape and cook over low heat until the underside is golden brown like a pancake
Serve with ghee on the side
Jamun Shrikhand by Chef Gagandeep Singh Bedi, Executive Chef, Roseate Hotels & Resorts
Whole curd – 150 g
Jamun – 75g
Natural wild honey – 40 g
Suspend the fresh curd in cheesecloth for about 2 hours.
Extract the pulp from the jamuns.
In a non-stick pan, cook the jamun pulp for at least 10 minutes over low heat. Stir continuously while reducing to 50%.
Add the honey after the pulp has cooled.
Now add the pulp to the suspended curd and mix well.
Divide the mixture into small portions, put them in small clay bowls and refrigerate for at least an hour.
Garnish with fresh slices of Jamun and a sprig of mint before serving.
Ukadiche modak by Chef Palash Ghosh, Executive Chef – Taj Hotel and Convention Center Agra
Ganesh Chaturthi is not complete without the classic Maharashtrian Ukadiche modak recipe. Usually done on the first day of Ganesh Chaturthi festival as an offering (Prasad) to Lord Ganesha
Fresh grated coconut – 10gms
Powdered Jaggery – 20gms
Cardamom powder – 10gms
Poppy seed – 20gms
Cashew nuts – 50g
Raisins – 40g
Rice flour – 200g
Salt to taste
Ghee – 10g
Water as needed
Make the stuffing:
Take grated coconut and jaggery in a saucepan over medium heat. Cook until it thickens and most of the moisture evaporates. It takes about 6-7 minutes. Cooking time depends on the amount of moisture in your coconut and jaggery. So keep an eye on it.
Now add the poppy seeds, cashews, raisins and cardamom powder. Mix and cook for one minute.
Turn off the heat, remove the stuffing to a plate and let it cool.
Make the dough: Bring the water to a boil and add the ghee. Keep the heat medium-low.
Add the rice flour and stir immediately to avoid lumps. It will come together like a paste.
Cover it with a lid and cook for 2-3 minutes. Stir once or twice in between.
Remove it to a plate and let it cool to the touch.
Once it is hot or cold enough to handle. Start kneading and if it is hot, apply some water on your palm and continue kneading. Make a smooth, lump-free paste.
Shaping method 1 (using the Modak mould): See the step-by-step photos shared above for a visual understanding.
Grease the inside of the mold with ghee. Take a small ball of dough and add it to the pan.
Press down firmly and hollow out the center with your fingers. Add the stuffing and press lightly. Take some paste and seal the open part.
Open it and carefully remove it and place it on the plate. Keep it covered with a clean tea towel while you shape the rest.
Shaping method 2 (using your hands): Grease your hand with ghee or simply moisten it with water. take a ball on your palm.
Now, using your other hand, lightly press down on it to make the little disc. Now, using two hands (thumbs and fingers), gently press it down and continue to shape it into a circle about 3-4 inches in diameter.
In the center, add 2-3 teaspoons of filling. Now, using your thumb and forefinger, start pinching the small edges and making the pleats. I only made 5 folds. Now pinch it neatly and seal it.
Steaming the Modaks: While shaping, don’t forget to cover them to prevent them from drying out.
Prepare the steamer and let the water boil. Meanwhile, brush the entire modak with water. Or alternatively you can dunk them in a glass of water.
Prepare the steamed thali. Lay the parchment paper or cheesecloth or banana leaf over the steamed thali. Arrange the modaks on the thali.
Steam them for 13 to 15 minutes over medium heat. Let cool to the touch. In the meantime, they will firm up. Now take them out and place them on the plate. Pour ghee or saffron milk over the ukadiche modak.
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