Ganesh Chaturthi 2023: Dessert Recipes To Try On This Occasion

One of the most cherished aspects of this festival is the array of mouthwatering desserts that are prepared to offer to Lord Ganesha and share with loved ones.

Ganesh Chaturthi celebrations

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Ganesh Chaturthi, also known as Vinayaka Chaturthi, is a Hindu festival that honours Lord Ganesha, the elephant-headed deity of wisdom and new beginnings. It's a time of vibrant celebrations, rituals, and of course, delectable feasts. One of the most cherished aspects of this festival is the array of mouthwatering desserts that are prepared to offer to Lord Ganesha and share with loved ones. Here is an assortment of Ganesh Chaturthi dessert recipes that pay homage to tradition while tickling your taste buds with their sweetness and creativity.

1. Mango Mousse (By Chef Arvind Prasad assisted by Chef Ravi Kumar Dhuriya, Whitecaps)

 Ingredients: 

• 200g Mango puree
• 1.5g Agar-agar
• 10g Caster Sugar
• 150g White chocolate
• 375g 35% Whipped cream 

 Method:

• Heat puree to 40℃ and add agar-agar with sugar.
• Bring to one boil and add chocolate at 70℃.
• Fold in the whipped cream at 18℃.
• Followed by pouring in the mould and freezing. 

2. Ukadiche Modak Recipe (By Chef Sonu Rao, Peepal Café)

Ingredients:

For the Dough Cover:

• 1 cup Rice Flour (about 150 grams)
• 1.5 cups Water
• 1/4 teaspoon Ghee or Oil
• 1/4 teaspoon Salt

For the Sweet Stuffing:

• 1 cup Fresh Grated Coconut (approximately 100 grams)
• 1 cup Finely Chopped Sweet Jackfruit (about 200 grams)
• 1 teaspoon Cardamom Powder or 6-7 Green Cardamoms, powdered (with husks removed)
• 1/4 teaspoon Grated Nutmeg
• 1/2 teaspoon Poppy Seeds (Khus Khus)
• 1/2 teaspoon Ghee or Oil
• 1 tablespoon Rice Flour

Instructions:

For the Sweet Stuffing:

• Begin by deseeding the ripe jackfruit and set it aside. Grate the fresh coconut, and you'll need 1 cup of chopped jackfruit and 1 cup of fresh grated coconut.
• Heat ghee in a pan over low heat, add 1/2 teaspoon of poppy seeds, and fry for a few seconds until they start crackling.
• Add 1 cup of grated fresh coconut and 1 cup of chopped jackfruit to the pan. Mix well and cook this coconut-jackfruit mixture over low heat.
• Stir the mixture frequently and continue cooking until the moisture from the jackfruits begins to evaporate, which takes about 7 to 9 minutes. Turn off the heat.
• Avoid overcooking, and set the coconut-jackfruit filling aside to cool. As it cools, it will thicken further.
• Add 1 tablespoon of rice flour to the mixture and mix it in well. The rice flour helps to absorb any excess moisture from the sweet stuffing. Set the stuffing aside to cool.

For the Dough:

• In a pan, add 1.5 cups of water, 1/4 teaspoon of oil or ghee, and 1/4 teaspoon of salt. Place it on the stovetop and bring it to a boil.
• As the mixture begins to boil, quickly add 1 cup of rice flour to it. Ensure that the rice flour is fresh and within its shelf life.
• Stir vigorously to combine the rice flour with the water. Turn off the heat, remove the pan from the burner, and place it on a work surface. Cover the pan with a lid for 4 to 5 minutes.
• After resting, knead the dough with your palms. Apply a little oil to your hands and shape the dough into small balls.
• Roll each dough ball into a thin circle and place a portion of the prepared jackfruit and coconut mixture in the center.
• Shape it into a Modak, giving it a pointed top. You can create lines or patterns on the surface using the back of a spoon.
• Steam the Modak for approximately 10-12 minutes until they are cooked through.

Enjoy these delightful Ukadiche Modaks!

3. Dry Fruits Modak: Rice Flour Modak (By Anje Britz, who is the F&B Head of Baale Resort, Goa) 

 Ingredients: 

• Ghee 1/3 cup
• Condensed Milk 1/2 tin
• Nourish Milk 1 cup
• Almond Powder 1/2 cup
• Cashew Powder 1/2 cup
• Rice Flour 1/2 cup
• Pistachio Powder 1/2 cup
• Cardamom Powder 1/4 tsp
• Dessicated Coconut 1/2 cup
• Sugar 1/2 cup
• Water 1 tbsp (as required) 
• Cardamom Powder 1/8 tsp

For filling and shaping:

• Ghee: 60 gm
• Cardamom Power: 5-6 gm 
• Jaggery: 150 gm 

 Method:

• In a pan, combine condensed and milk, and cook on a low flame. Stir continuously until it boils. Add the rice flour and butter. Continue cooking on a medium flame until the mixture starts leaving the sides of the pan. Add cardamom powder and other ingredients. Remove from flame. 
• Transfer the mixture onto a plate and let it cool lightly. 
• Shape the mixture into modaks and serve.

4. Matcha Ice Cream (By Dr. Rupali Ambegaonkar, who is the Director & CEO, Tea Culture of the World)

Ingredients:

• 400g Full fat coconut milk
• 1 tbsp Corn flour
• 1 tbsp matcha Powder 
• 85g castor sugar
• 2 tbsp agave syrup or maple syrup
• 45ml coconut cream
• Grated zest of 1 lime

Method:

• Heat the coconut milk gently in a saucepan over a low heat. 
• Put 4 tbsp of the warm milk in a small bowl and mix with the corn flour and Matcha powder until smooth and lump-free. 
• Add sugar to the saucepan and stir over a low heat until dissolved. 
• Turn up the heat and as soon as it starts to boil, stir in the corn flour and Matcha mixture. 
• Reduce the heat and stir gently for 2-3 minutes until slightly thickened, creamy and smooth. 
• Remove from the heat and stir in the agave or maple syrup, coconut cream and lime zest. Set aside to cool. 
• Transfer to an ice cream maker or container, cover with a lid and freeze for 3-4 hours until frozen slightly and setting around the edges. 
• Remove from the freezer and transfer the ice cream to a food mixer or food processor and mix briefly to break up any ice crystals and make it slushy. 
• Return to the container, cover and freeze for a few hours or overnight until frozen. For really smooth ice cream, repeat the process again 3-4 hours later before freezing overnight. 
• Remove the ice cream from the freezer about 15-20 minutes before serving to soften it slightly. 
• Serve the scoops dusted with Matcha powder.

5. Honey Baklava (By Yusuf Gallabhaiwala, who is Founder & CEO, Honey All Day)

Ingredients:

• 1 package (16 ounces) of phyllo dough, thawed
• 2 cups of mixed nuts (such as walnuts, pistachios, and almonds), finely chopped
• 1 cup of unsalted butter, melted
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground cloves
• 1/2 cup of granulated sugar

For Honey Syrup:

• 1 cup of granulated sugar
• 1 cup of water
• 1 cup of honey
  
• 1 teaspoon of vanilla extract
  
• 1 small strip of lemon zest (optional)

Method:

• Prepare the Nuts: Begin by finely chopping the mixed nuts. You can use a food processor for this, but be careful not to over-process; you want a coarse texture, not a nut paste. Mix the nuts with the cinnamon and ground cloves in a bowl and set aside.
• Prepare the Phyllo Dough: Phyllo dough is very thin and dries out quickly, so it's essential to work efficiently. Remove the phyllo dough from the package and place it on a clean, damp kitchen towel. Cover it with another damp towel to prevent it from drying out while you work.
• Assemble the Baklava: Preheat your oven to 325°F (163°C). Brush a 9x13-inch (23x33 cm) baking dish with melted butter. Take one sheet of phyllo dough and place it in the baking dish, allowing the edges to hang over the sides. Brush it generously with melted butter.
• Repeat this process, layering and buttering each sheet until you have about 8-10 sheets layered.
• Add the Nut Mixture: Sprinkle a generous amount of the nut mixture (about 1/4 to 1/3 cup) evenly over the phyllo layers.
• Continue Layering: Add another sheet of phyllo dough, brush with butter, and repeat the process until you've used up all the nuts. Finish with a final layer of phyllo dough, using about 8-10 more sheets, and generously butter the top.
• Cut into Diamonds: Using a sharp knife, carefully cut the baklava into diamond or square shapes. This is easier to do before baking, as the layers can become brittle after baking.
• Bake: Place the baklava in the preheated oven and bake for 45-50 minutes or until it turns golden brown and crisp.
• Make the Honey Syrup: While the baklava is baking, prepare the honey syrup. In a saucepan, combine sugar, water, honey, vanilla extract, and lemon zest (if using). Bring to a boil, then reduce the heat and simmer for about 10 minutes. Remove from heat and let it cool slightly.
• Pour the Syrup: Once the baklava is out of the oven and still hot, immediately pour the cooled honey syrup evenly over it, making sure to cover all the pieces. Allow the baklava to absorb the syrup and cool completely.
• Serve: Baklava is best served at room temperature. You can garnish it with additional chopped nuts if desired.