Festive Foods for Ganesha Chaturthi

Modak is a sweet dumpling, traditionally made with rice flour and filled with coconut and jaggery. It's a beloved treat during Ganesh Chaturthi.

Ingredients:

• 1 cup rice flour (available in Indian grocery stores or specialty sections)
• 1 cup water
• 1 tsp ghee (clarified butter)
• Pinch of salt

For the Filling:

• 1 cup grated fresh or desiccated coconut
• 1/2 cup jaggery (an unrefined sugar, substitute with brown sugar if needed)
• 1 tsp cardamom powder (for flavor)
• 1 tsp ghee

Instructions:

Prepare the Filling:

• Heat ghee in a pan on medium heat. Add grated coconut and sauté for about 2 minutes until fragrant.
• Add jaggery and stir until it melts completely. It will become sticky but manageable.
• Stir in cardamom powder for flavor. Set aside to cool. Tip: If the mixture gets too sticky, let it cool down—it becomes easier to handle.

Prepare the Dough:

• In a separate pan, bring water to a boil, add a pinch of salt and 1 tsp of ghee.
• Slowly add rice flour, stirring continuously to prevent lumps. Cook for about 2-3 minutes until it forms a soft dough.
• Tip: Wet your hands slightly with water while kneading the dough. This will prevent sticking and help achieve a smooth texture.

Shape the Modak:

• Take a small ball of dough (about the size of a ping-pong ball) and flatten it using your fingers or a rolling pin to make a disc.
• Place about 1 tsp of the filling in the center. Fold the edges upward and pleat them into a cone shape, pinching the top to close.
• Tip: You can make simple round shapes if you find pleating difficult—what matters is the offering, not perfection!

Steam the Modak:

• Place the modaks in a steamer or a colander over boiling water. Steam for 10-15 minutes until they turn glossy and firm.
• Tip: Cover the modaks with a damp cloth while steaming to prevent them from drying out.

Puran Poli is a sweet flatbread stuffed with a soft filling of jaggery and lentils, perfect for beginners.

Ingredients:

• 1 cup wheat flour (use all-purpose flour if necessary)
• 1 cup chana dal (split chickpeas)
• 1 cup jaggery (or brown sugar)
• 1 tsp cardamom powder
• 2 tsp ghee
• Pinch of salt

Instructions:

Prepare the Dough:  

• Mix the wheat flour, a pinch of salt, and ghee with enough water to form a soft dough. Cover it and let it rest for 30 minutes.
• Tip: Knead for at least 5-7 minutes to get a smooth texture.
  

Prepare the Filling (Puran):

• Cook chana dal in a pot with enough water until it’s soft (around 15-20 minutes). Drain the excess water and mash the dal using a spoon or potato masher.
• In a pan, cook the mashed dal with jaggery on low heat, stirring constantly until the mixture thickens.
• Add cardamom powder and remove from heat. Let it cool.
• Tip: Don’t overcook, or the filling will harden.
  

Assemble the Puran Poli:  

• Divide the dough into small balls (about the size of a lime). Roll each  into a small disc.
• Place a spoonful of the filling in the center and gently fold the edges over to seal the filling.
• Tip: Roll the stuffed dough ball gently, applying even pressure to avoid the filling from leaking.
  

Cook the Puran Poli:  

• Heat a skillet or flat pan on medium heat. 
• Cook the puran poli on both sides, adding a small amount of ghee, until golden brown.
• Tip: Press gently with a spatula while cooking to ensure even browning. 

Ladoos are sweet, round balls made from flour, sugar, and ghee. They are a simple yet delicious treat during the festival.

Ingredients:

• 1 cup besan (gram flour)
• 1/2 cup ghee
• 1/2 cup powdered sugar
• 1 tsp cardamom powder
• Chopped nuts for garnish (optional)

Instructions:

Roast the Flour:

• Heat ghee in a pan on medium-low heat. Add the besan and stir constantly for 10-12 minutes until the flour turns golden and smells nutty.
• Tip: Be patient while roasting! Stirring constantly is key to avoid burning the flour.

Add Sugar and Cardamom:

• Once the besan has roasted, remove the pan from heat and let it cool slightly (5 minutes). Then, stir in powdered sugar and cardamom powder.
• Tip: Cooling the mixture before adding sugar ensures a smooth texture.

Shape the Ladoo:

• While the mixture is still warm but manageable, take small portions and roll them into smooth balls.
• Tip: Grease your hands with ghee to prevent the mixture from sticking to your palms.
• Garnish with chopped nuts, if desired.

Chivda is a savory snack that’s easy to prepare and a perfect introduction to Indian flavors.

Ingredients:

• 2 cups poha (flattened rice, available in most Indian grocery stores)
• 1/4 cup peanuts
• 1/4 cup roasted chana dal (split chickpeas)
• 10-12 curry leaves (available in Indian stores)
• 2 green chilies, chopped (remove seeds for milder heat)
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 2 tbsp oil
• Salt to taste

Instructions:

Roast the Poha:

• Dry roast the poha in a wide pan on low heat until crisp (about 3-4 minutes). Set aside.
• Tip: Stir continuously so the poha doesn't brown or burn.

Prepare the Seasoning:

• Heat oil in the same pan. Add mustard seeds, and once they start popping, add curry leaves, chopped green chilies, peanuts, and roasted chana dal. Fry for 2-3 minutes until the peanuts are golden.
• Tip: Stand back when adding the mustard seeds—they tend to splutter!

Combine Everything:

• Add turmeric and salt to the seasoning mixture, stir well, and then add the roasted poha. Mix everything together, making sure the poha is evenly coated with the spices.
• Tip: Gently stir the poha to avoid breaking it into small bits.

Cool and Serve:

• Once cooled, store the chivda in an airtight container. It can last for a week.
• Tip: Chivda is great to serve as a snack with tea or on its own!